Herbal
Shahla Hosseini; Naser Abdi; Kwestan Mawlood Ahmed; sajjadd atashi
Abstract
In this research, the presence of effective compounds and antibacterial properties of extracts of three species from the Apiaceae family (Zeravschania membranacea, Zeravschania aucheri, and Anthriscus nemorosa) in the protected area of Kosalan in Kurdistan province has been investigated.In this study ...
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In this research, the presence of effective compounds and antibacterial properties of extracts of three species from the Apiaceae family (Zeravschania membranacea, Zeravschania aucheri, and Anthriscus nemorosa) in the protected area of Kosalan in Kurdistan province has been investigated.In this study methanolic extract of the plant was prepared in different concentrations. Qualitative assessment for secondary metabolites was performed using several pharmacognosy tests from the literature. Evaluation of the antimicrobial property of the studied plants was done by disk diffusion and dilution methods. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of extracts were determined on Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa using dilution method. Based on qualitative test results, the presence of the highest number of secondary metabolites in Zeravschania aucheri, including tannin, saponin, phenol, glycoside, flavonoid, and phlobatannin. Although the presence of phenol and flavonoid was confirmed in all species, the alkaloid test was positive only in Zeravschania membranacea. The results of the antimicrobial tests showed that the most zone of growth inhibition of bacteria was related to the Zeravschania membranacea extract at a concentration of 400 mg on the Staphylococcus aureus strain (12 mm) and the Zeravschania aucheri extract did not cause sensitivity to the proliferation of all three studied strains at different concentrations. Presence of alkaloid compounds in Zeravschania membranacea could be a reasons for inhibiting the proliferation and growth of bacteria. Also, Zeravschania membranacea extract showed the lowest levels of MIC= 12.5 and MBC= 25 on Staphylococcus strain.
Herbal
Masoud Haidarizadeh; Fatemeh Alijani; Morahem Ashengroph; sajjadd atashi
Abstract
Introduction: Identifying and introducing new natural antimicrobial compounds against pathogenic agents is of concern to researchers. The present study was conducted with the aim of comparing the chemical compounds, antimicrobial and antioxidant effects of black and green tea. Methods: Aqueous and methanolic ...
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Introduction: Identifying and introducing new natural antimicrobial compounds against pathogenic agents is of concern to researchers. The present study was conducted with the aim of comparing the chemical compounds, antimicrobial and antioxidant effects of black and green tea. Methods: Aqueous and methanolic extracts of black and green tea leaves were prepared and the compounds of the methanolic extracts were identified by GC-Mass, antibacterial effects were measured by the disk diffusion method, the minimum inhibitory concentration (MIC) the antioxidant property by the DPPH method. Results and discussion: Caffeine is the main component of green and black tea extracts, and its amount is 82.97% and 86.25% in these extracts, respectively. The minimum inhibitory concentration of green tea extract against Escherichia coli, Staphylococcus aureus, and Pseudomonas syringae is significantly three times higher than that of black tea extract. The inhibitory capacity of green tea extract against Xanthomonas campestris and the inhibitory capacity of black tea extract against Pseudomonas syringae is significantly higher than the other bacteria. Many of the effects related to green and black tea can be considered related to the relatively high capacity of inhibiting free radicals. The results of this research showed that the free radical and antioxidant capacity of green tea is significantly one and a half times higher than black tea. The inhibitory ability of the extract against plant pathogens is relatively and significantly higher than human pathogens. Different products and perhaps the waste of black tea and green tea can be used to control harmful microorganisms.
