Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 273-283 | Back to browse issues page


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Noshad M, Alizadeh behbahani B. Evaluation of the effect of aqueous and ethanolic extraction methods on the antioxidant and antimicrobial characteristics of Lippia citriodora extract. FSCT. 2021; 18 (118) :273-283
URL: http://fsct.modares.ac.ir/article-7-53790-en.html
1- Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , mo.noshad@gmail.com
2- Assistant 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:   (414 Views)
In this study, aqueous and ethanolic extracts of Lippia citriodora were obtained by the Maceration method. The total phenol content, total flavonoid content, antioxidant activity (based on DPPH and ABTS free radical scavenging activity and FRAP methods) and antimicrobial effect (based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal/fungicidal concentration) of the extracts were investigated. Total phenols (72.55 vs. 60.32 mg GAE/g) and flavonoid (40.5 vs. 32.25 mg QE/g) contents of the ethanolic extract were higher compared to the aqueous extract. Antioxidant activity results revealed that the ethanolic extract was more effective in scavenging DPPH free radicals (45.4 mg/ml vs. 52.5 mg/ml) and ABTS free radicals (41.48 mg/ml vs. 47.65 mg/ml) with a greater reducing power (15.1 μmol Fe/g vs. 12.2 μmol Fe/g) in comparison to the aqueous one. Antimicrobial effect of the extracts against pathogenic microorganisms (Escherichia coli, Salmonella typhi, Staphylococcus aureus, Streptococcus pyogenes, and Candida albicans) showed that Gram-positive organisms were generally more sensitive than the Gram-negative ones, and the antimicrobial activity was more pronounced in the presence of the ethanolic extract. Based on the results, the aqueous and ethanolic extracts of L. citriodora could be introduced as natural preservatives to control the oxidation reaction and the growth of pathogenic microorganisms.
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Article Type: Original Research | Subject: Essences and extracts
Received: 2021/07/3 | Accepted: 2021/08/7 | Published: 2021/12/5

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