Volume 17, Issue 108 (2021)                   FSCT 2021, 17(108): 45-57 | Back to browse issues page


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Sarabi Jamab M, Kaveh M, Modarres M. Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms. FSCT 2021; 17 (108) :45-57
URL: http://fsct.modares.ac.ir/article-7-33483-en.html
1- Research Institute of Food Science and Technology (RIFST) , m.sarabi@rifst.ac.ir
2- PhD Student, Food Processing Department, Research Institute of Food Science and Technology (RIFST)
3- Department of Biology, Faculty of basic Science, Farhangian University, Mashhad,
Abstract:   (1416 Views)
In this research extraction of Salvia leriifolia leaf was carried out using two extraction methods including traditional solvent extraction (with different solvent ratio of water /ethanol 50:50, 60:40 and 70:30 at temperature 70, 80 and 90 ºC and time duration of  30, 75 and 120 min), and superheated solvent extraction (at temperature 130, 145 and 160 ºC, time duration of 10, 20 and 30 minutes and solvent ratio of water/ethanol 60:40, 80:20 and 100:0) and the antimicrobial activity of extracts against some of food microorganisms  using minimum inhibition concentration and minimum bactericidal concentration methods were measured. In both extraction methods, the MIC of most microorganisms was 0.5 mg/ml, while the MBC, depending on the microorganism, was between 5 and 500 mg/ ml. In the conventional solvent extraction procedure, the treatment was carried out at a temperature of 80 ° C, 75 minutes, and equal ratio of two solvents, and in superheated solvent extraction method, treatment including temperature of 160 ° C, time of 20 minutes, and water/ Ethanol ratio of 80 to 20 showed the most antimicrobial activity. Based on the results, it can be stated that the type of plant extraction method has a significant effect on inhibiting or preventing the growth of food borne  or spoilage microorganisms, and if any of the plant extraction technique are optimized, they can be better used to increase the shelf life of food.
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Article Type: Original Research | Subject: Food quality control
Received: 2019/06/1 | Accepted: 2020/06/9 | Published: 2021/01/29

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