عصاره اتانولی ریشه گیاه کهورک: تعیین فنول و فلاونوئید کل، توانایی رادیکال گیرندگی و اثر ضدمیکروبی آن بر برخی از باکتری‌های عامل عفونت و مسمومیت غذایی

پژوهش حاضر به‌منظور بررسی میزان فنول کل و فلاونوئید کل و همچنین فعالیت مهار رادیکال آزاد و ضد میکروبی عصاره اتانولی ریشه کهورک (prosopis farcta ) انجام شد. عصاره اتانولی کهورک محتوای فنول بالایی را نشان داد (mg gae/g 145.58 ± 1.30)، همچنین محتوای فلاونوئید کل آن mg qe/g 72.37 ± 1.48 بود. فعالیت آنتی‌اکسیدانی عصاره اتانولی ریشه کهورک با استفاده از روش‌های مختلف مهار رادیکال‌های آزاد dpph و abts و مهار زوال رنگ بتا-کاروتن به‌ترتیب برابر با 62.60، 71.82 و 54.50 درصد بود. فعالیت ضد باکتریایی عصاره کهورک در برابر باکتری‌های اشرشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سوبتیلیس مطابق روش‌های دیسک دیفیوژن آگار و چاهک آگار نشان داد که فعالیت ضدمیکروبی عصاره وابسته به غلظت است و باکتری‌های شیگلا دیسانتری  و  استافیلوکوکوس اورئوس به‌ترتیب با کمترین و بیشترین قطر هاله عدم رشد، مقاوم‌ترین و حساس‌ترین سویه‌های باکتریایی در برابر عصاره بودند. حداقل غلظت مهارکنندگی عصاره اتانولی ریشه کهورک برای باکتری‌های اشرشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سوبتیلیس به‌ترتیب 8، 8، 4 و 4 میلی‌گرم در میلی‌لیتر بود؛ درحالی‌که حداقل غلظت کشندگی برای باکتری‌های مذکور به‌ترتیب برابر با 128، 256، 32 و 64 میلی‌گرم در میلی‌لیتر بود.

ethanolic extract of prosopis farcta root: determination of total phenols and flavonoids, radical scavenging ability and its antimicrobial effect on some bacteria causing infection and food poisoning

introductionthe use of safe ingredients to preserve food is steadily increasing. the high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. excessive use of synthetic preservatives, which some of them are suspected to be toxic, has completely eliminated these additives and led to the use of natural alternatives to preserve or extend the shelf life of food products. many plant-based bioactive compounds are good alternatives to synthetic antimicrobial and antioxidant supplements. plant extracts have significant biological activity including antioxidant, antibacterial, and antifungal properties, which has increased their use in food products. in addition, plant-derived antimicrobial compounds have been considered in the pharmaceutical industry to control microbial pathogens. natural antioxidant and antimicrobial compounds are receiving a lot of research and industrial attention in food preservation technologies. in the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased.the plant prosopis farcta grown in arid and semi-arid regions. in iran, it is found in the southern regions of the country. in traditional medicine, this plant is used to prevent hyperlipidemia and hyperglycemia, to treat hemorrhoids, intestinal diseases and diarrhea, and leprosy, and to reduce abortion. in addition, antimicrobial and antioxidant properties of various species of prosopis have been reported. accordingly, in this study, after examining the of total phenols and flavonoids concentrations, the antioxidant and antimicrobial properties of ethanolic extract of prosopis farcta were determined. materials and methodsthe ethanolic extract of p. farcta was obtained maceration method. total phenol content (by folin-ciocalteu reagent method), total flavonoid content (by aluminum chloride method), antioxidant activity (by dpph and abts free radical scavenging and beta-carotene bleaching methods), and antimicrobial effect against escherichia coli, shigella dysentery, staphylococcus aureus, and bacillus subtilis (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated. results and discussion farcta ethanolic extract showed high phenol content (145.58 ± 1.30 mg gae/g), while its total flavonoid content was 72.37 ± 1.48 mg qe/g. antioxidant activity of ethanolic extract of melon root using different methods of dpph and abts free radical scavenging and beta-carotene bleaching inhibition were 62.60, 71.82 and 54.50%, respectively. antibacterial activity of p. farcta ethanolic extract against escherichia coli, shigella dysentery, staphylococcus aureus, and bacillus subtilis according to disk diffusion agar and well diffusion agar methods showed that the antimicrobial activity of the extract was concentration dependent and shigella dysentery and staphylococcus aureus were the most resistant and sensitive bacterial strains to the extract respectively. the minimum inhibitory concentrations of ethanolic extract of p. farcta root for escherichia coli, shigella dysentery, staphylococcus aureus, and bacillus subtilis were 8, 8, 4 and 4 mg/ml, respectively; while the minimum bactericidal concentrations for these bacteria were 128, 256, 32 and 64 mg/ml, respectively.