Volume 19, Issue 125 (2022)
FSCT 2022, 19(125): 195-203 |
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1- 1Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , barzegarha@yahoo.com
2- Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
Abstract: (1055 Views)
Diseases caused by the use of chemical preservatives have increased the tendency to use natural antimicrobial and antioxidant compounds. In this study, the herbal extract of Salvia rhytidea Benth was extracted using ethanol solvent. The content of total phenols and flavonoids in the ethanolic extract were found to be 36.14 mg GAE/g and 17.13 mg QE/g, respectively, indicating the high antioxidant properties of the extract. The antioxidant activity of the extract based on IC50 in DPPH free radical scavenging and ABTS free radical scavenging was 75.32 and 66.60 mg/ml, respectively. Evaluation of antimicrobial properties of ethanolic extract of S. rhytidea by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration showed that although the extract was more effective against Gram-positive bacteria than Gram-positive bacteria, the plant can be used as a natural preservative in various industries.
Article Type: Original Research |
Subject:
Antioxidants
Received: 2022/03/4 | Accepted: 2022/05/14 | Published: 2022/07/1
Received: 2022/03/4 | Accepted: 2022/05/14 | Published: 2022/07/1
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