Microbiology
Hossein Mikaeili; Hossein Tajik; Tooraj Mehdizadeh
Abstract
Introduction: Due to the resistance of pathogenic bacteria and fungi to common drugs and the inclination towards natural food preservatives, researchers are exploring antimicrobial agents of plant with organic origin as alternative compounds. This study aims to investigate the antibacterial and antifungal ...
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Introduction: Due to the resistance of pathogenic bacteria and fungi to common drugs and the inclination towards natural food preservatives, researchers are exploring antimicrobial agents of plant with organic origin as alternative compounds. This study aims to investigate the antibacterial and antifungal properties of various extracts of Vitis vinifera L. cv. Ghizil Uzum grape skin and seeds extracted through different methods.Methods: Grape seed and skin extracts were obtained using maceration, sonication, deep eutectic solvent (DES), and a combination of sonication-DES methods. The antibacterial and antifungal properties of the extracts were determined using the agar well diffusion method, as well as the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (or minimum fungicidal concentration, MFC) against Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Listeria monocytogenes as well as on Aspergillus flavus, Fusarium solani, Cladosporium and Penicillium citrinum.Results and discussion: The results showed that the combined sonication-DES method had the lowest MIC (0.78 mg/ml) and MBC (1.56 mg/ml) for the skin and seed extracts, indicating the effectiveness of this method in extracting phenolic compounds compared to other conventional methods (p≤ 0.05). Additionally, L. monocytogenes and S. aureus exhibited the lowest MIC and MBC values among the tested bacteria , while Cladosporium showed the lowest MIC and MFC among the fungi. Furthermore, grape seed extract obtained through the sonication-DES method demonstrated higher capability in controlling and inhibiting the growth of pathogenic bacteria, fungi, and spoilage microorganisms compared to other extraction methods, making it a promising extraction method for herbal compounds.
Herbal
Tooraj Mehdizadeh; Hossein Tajik; mahsa mayeli; fatemeh esmaili
Abstract
Oxidation reactions venture human health due to the production of free radicals. Additionally, by creating some compounds, reduce sensory and nutritional quality of food. Recently, performed many attempts to find natural and safe antioxidants from different plant sources. In this study, total phenolic ...
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Oxidation reactions venture human health due to the production of free radicals. Additionally, by creating some compounds, reduce sensory and nutritional quality of food. Recently, performed many attempts to find natural and safe antioxidants from different plant sources. In this study, total phenolic and antioxidant activity of sour orange (Citrus aurantium) hydroethanolic and methanolic peel extract in compare with BHT examined. Total phenolic content of hydro-ethanolic and methanolic peel extract was 59.38±0.82 and 50.96±0.51 mg Gallic acid/g extract, respectively. In testing percent of inhibition of free radicals (DPPH and ABTS), the extracts showed a significant inhibitory effect but there is a significant difference, between hydro-ethanolic and methanolic extract in ABTS test. Both extract also showed reducing effect. Our findings showed that orange peel extract had relatively good antioxidant activity in compare to standard antioxidant (BHT), so it has proposed as a potential source of natural antioxidants in food and pharmaceutical industries.
