Food Biotechnology
Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Hashemi
Abstract
Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial ...
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Usage of natural products like herbals, provide unlimited opportunities for novel and suitable additives. Mocheh can be used in fresh form or as an ingredient in soup and salad. This study was aimed to determine the antimicrobial and antioxidant activities of Mocheh (Lepidium draba) extract. The antimicrobial activity of Mocheh extract was tested against Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus and Aspergillus niger. The extract showed a strong antimicrobial activity with a concentration dependence and a broad antimicrobial spectrum for all tested microorganism species. The results showed that MIC of leaf extract of Lepidium draba on Aspergillus niger, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus was 128, 128, 128 and 128 mg/mL respectively. The results showed that MBC/MFC of leaf extract of Mocheh on the examined microorganisms was 256, 256, 256 and 256 mg/mL respectively. The values obtained for total flavonoid content and total phenolic contents were 22.13 µg/mL and 18.88 mg/mL, respectively. Measured value in the radical scavenging activity was IC50= 168/21 µL/mL. The results showed that Mocheh leaf aqueous extract is a novel source of natural antimicrobial and antioxidant agents for the food and pharmaceutical industries.
Food Biotechnology
Sahar Roshanak; Behrooz Alizadeh Behbahani; Fakhri Shahidi; Farideh Tabatabaei Yazdi; Alireza Vasiee; Neda Norouzi
Abstract
In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage ...
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In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage microorganisms. Antimicrobial activity of leaf extract of Dandelion was investigated using disk agar diffusion, well agar diffusion, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration methods. The values obtained for TFC, TPC, chlorophyll a and b were 22.82 (µg/mL), 116.89 (mg/mL), 0.081 (mg/l) and, 0.063 (mg/l), respectively. The result of the radical scavenging activity was IC50= 68.81µl/mL. The results showed that MIC of leaf extract of Dandelion on Aspergillus niger, Salmonella typhimurium, Bacillus subtilis and Staphylococcus epidermidis was 512, 256, 256 and 64 mg/ml respectively. MBC for Aspergillus niger was more than 512, for Salmonella typhimurium, and Bacillus subtilis was 512, and for Staphylococcus epidermidis was 128mg/ml. In addition, the diameter of inhibitory growth zone in well diffusion method was more than disk diffusion. Generally, it can be stated that the aqueous leaf extract of Dandelion on Gram-positive bacteria showed more antimicrobial activity than Gram-negative bacteria, while there is no significant inhibition on mold. Based on the results of this study, Dandelion aqueous extract might be used as a natural agent to prevent the growth of food borne microorganisms, particularly, that cause food poisoning that leading to the reduction of gastroenteritis risk.