Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 186-196 |
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Barzegar H, Alizadeh behbahani B, Noshad M. Evaluation of antioxidant potential, total phenol and flavonoid and antimicrobial activity of Pterocarya fraxinifolia essential oil on pathogenic bacteria: “in vitro”. FSCT 2024; 21 (151) :186-196
URL: http://fsct.modares.ac.ir/article-7-73951-en.html
URL: http://fsct.modares.ac.ir/article-7-73951-en.html
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- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3- 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
2- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3- 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
Abstract: (561 Views)
Adding chemical preservatives increases the shelf life of food products, but long-term and indiscriminate use of chemical preservatives increases the resistance of microorganisms and health risks associated with their absorption. Medicinal plants have a great diversity both in the world and in Iran and have the potential to be used as alternatives to chemical compounds. In this study, the antimicrobial effect of Pterocarya fraxinifolia essential oil against Bacillus subtilis, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhi was investigated by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. The total phenol and flavonoid content of the essential oil was determined using Folin Ciocalteu and aluminium chloride methods, respectively. The antioxidant activity of the essential oil was evaluated using two methods of inhibiting free radicals DPPH and ABTS. The total phenol and flavonoid content of the essential oil was 38.63 mg of gallic acid/g and the flavonoid content was 19.20 mg of quercetin/g. The essential oil of P. fraxinifolia was able to inhibit free radicals DPPH (58.60%) and ABTS (59.80%). The results of the antimicrobial activity of the essential oil by the disk diffusion agar and well diffusion agar methods showed that B. subtilis and E. aerogenes are the most sensitive and resistant microbial strains to the essential oil, respectively. The minimum inhibitory concentration for these bacteria was 2 and 64 mg/mL, respectively, and the minimum bactericidal concentration was 32 and > 512 mg/mL, respectively.
Keywords: Pterocarya fraxinifolia essential oil, natural preservative, antimicrobial, antioxidant, bioactive compounds.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/02/20 | Accepted: 2024/04/9 | Published: 2024/08/22
Received: 2024/02/20 | Accepted: 2024/04/9 | Published: 2024/08/22
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