Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 149-161 |
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Noshad M, Alizadeh Behbahani B, Barzegar H. Evaluation of total phenol and flavonoid, antioxidant power and antimicrobial activity of Perovskia abrotanoides essential oil for study from Gram-positive and Gram-negative laboratories: a laboratory study. FSCT 2024; 21 (151) :149-161
URL: http://fsct.modares.ac.ir/article-7-73663-en.html
URL: http://fsct.modares.ac.ir/article-7-73663-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 , mo.noshad@gmail.com
2- 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- 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: (425 Views)
The aim of this study was to determine the total phenol and flavonoid content and investigate the antioxidant and antimicrobial activity of Perovskia abrotanoides essential oil. The total phenol content was determined using the Folin Ciocalteu method, the total flavonoid content using the colorimetric aluminum chloride method, the antioxidant potential using the DPPH and ABTS free radical inhibition methods, and the antimicrobial activity using the disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The total phenol, total flavonoid, DPPH free radical inhibition, and ABTS free radical inhibition of the essential oil were found to be 24.26 mg of gallic acid per gram, 13.15 mg of quercetin per gram, 52.49%, and 56.79%, respectively. The antimicrobial results showed that the antimicrobial effect of the essential oil was higher against Gram-positive bacteria than Gram-negative types, and Staphylococcus aureus and Salmonella typhi were the most sensitive and resistant microbial strains against P. abrotanoides essential oil, respectively. The diameter of the growth inhibition zone in the disc diffusion agar and well diffusion agar tests, as well as the minimum inhibitory and bactericidal concentrations for S. aureus, were 16.50 mm, 17.30 mm, 2 mg/mL, and 128 mg/mL, respectively, and these values for S. typhi were 7.60 mm, 9.20 mm, 16 mg/mL, and 512 mg/mL, respectively. In general, P. abrotanoides essential oil can be used as a natural antioxidant and antimicrobial compound.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2024/01/31 | Accepted: 2024/04/9 | Published: 2024/08/22
Received: 2024/01/31 | Accepted: 2024/04/9 | Published: 2024/08/22
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