Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 172-184 |
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Sharifat ش, Mehrnia M A, Barzegar H, Alizadeh behbahani B. Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study. FSCT 2025; 22 (158) :172-184
URL: http://fsct.modares.ac.ir/article-7-75915-en.html
URL: http://fsct.modares.ac.ir/article-7-75915-en.html
1- Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran ,mamehrnia@yahoo.com
2- Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran ,
Abstract: (29 Views)
Nowadays food products who contain "natural" ingredients are trending among consumers as a result of raising knowledge and awareness about food ingredients and their influence on human’s body health. The aim of this study was to investigate the biochemical (total phenol and flavonoid) of Aloe vera aqueous extract as a natural preservative and determination of antioxidant and antibacterial activity of the extract. Total phenol and total flavonoid content of the aqueous extract was measured as 41.61± 0.78 mg GAE/g extract and 783.33 ± 5.13 mg QE/g extract respectively. Free radical scavenging activity determined at different concentrations of Aloe extract; at highest concentration (600 mg/ml) %68.395 inhibitory effect was estimated through DPPH assay and %50.075 through ABTS assay. Aloe extract showed a greater effect on Gram-positive bacteria through disk diffusion agar and well diffusion agar methods. Minimum inhibitory concentrations (MIC) for Escherichia coli, Shigella dysenteriae, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus estimated 32, 64, 32, 16, 32 and 16 mg/mL respectively. Based on results in this study, Aloe vera aqueous extract can be a candidate to use as a preservative in food products.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/07/3 | Accepted: 2024/08/26 | Published: 2025/03/21
Received: 2024/07/3 | Accepted: 2024/08/26 | Published: 2025/03/21
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