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evaluation of antioxidant potential and antimicrobial activity of mocheh (lepidium draba) extract “in vitro”
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نویسنده
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nejatdarabi s ,nejatdarabi s ,alizadeh behbahani b ,shahidi f. ,tabatabaei yazdi f. ,vasiee a.r. ,norouzi n
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2021 - دوره : 17 - شماره : 3 - صفحه:17 -24
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چکیده
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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.
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کلیدواژه
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mocheh ,extract ,gram-positive and gram-negative bacteria ,antioxidant activity
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آدرس
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ferdowsi university of mashhad, , department of foodscience & technology, iran, ferdowsi university of mashhad, , department of foodscience & technology, iran, agricultural sciences and natural resources university of khuzestanresources university of khuzestanresources university of khuzestan, faculty of animal science and food technology, department of food science andtechnology, iran, ferdowsi university of mashhad, department of food, iran, ferdowsi university of mashhad, department offood science and technology, iran, ferdowsi university of mashhad, department of food, iran, ferdowsi university of mashhad, department of food, iran
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پست الکترونیکی
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neda.hashemi81@yahoo.com
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evaluation of antioxidant potential and antimicrobial activity of mocheh (lepidium draba) extract “in vitro”
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Authors
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Nejatdarabi S ,Nejatdarabi S ,Alizadeh Behbahani B ,Shahidi F. ,Tabatabaei Yazdi F. ,Vasiee A.R. ,Norouzi N
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Abstract
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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.
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