Farahmandfar Reza, Esmaeilzadeh Kenari Reza, Asnaashari Maryam, Shahrampour Dina, Bakhshandeh Tahmineh
Department of Food Science and Technology Sari Agricultural Sciences & Natural Resources University (SANRU) Sari Iran.
Department of Food Science and Technology Gorgan University of Agricultural Sciences & Natural Resources Gorgan Iran.
Food Sci Nutr. 2019 Jan 28;7(2):465-475. doi: 10.1002/fsn3.815. eCollection 2019 Feb.
The different species of plant can be found in all over the world, and a wide range of medicinal applications has been mentioned for them. Thus, it can also be valued as a source of natural compounds with antioxidant and antimicrobial activities. In this study, the effect of solvents (water, ethanol, ethanol:water (50:50)) and extraction methods (maceration and ultrasound) on the extraction yields and bioactive properties of extracts were analyzed. The antioxidant capacity of leaves extracts was investigated, and the concentrations of total phenolics, tocopherols, tannins and flavonoids were determined. 1,1-diphenyl 2-picrylhydrazyl free radical (DPPH), β-Carotene bleaching, and oxidative stability index (OSI) were used to determine antioxidant activity. The ability to scavenge radicals was measured in these experiments by the discoloration of the solution. Also, the antimicrobial activity of different extracts against Gram-positive () and Gram-negative bacteria ( and was evaluated by using of microdilution and agar diffusion assays. The results demonstrated that ultrasonic extracts (especially ethanol:water (50:50) solvent) had the higher extraction yield and antioxidant potential than maceration extracts. All extracts were effective against all tested bacteria, and was the most sensitive bacterium with lowest MIC value (12.5 mg/ml) and biggest diameter of growth inhibition zone (13.77 mm). Generally, this leaves extracts can be suggested as an economical source of antioxidant and antimicrobial agents and can be a suitable substitute for artificial and chemical food preservatives.
不同种类的植物遍布世界各地，人们已提及它们具有广泛的药用价值。因此，它还可被视为具有抗氧化和抗菌活性的天然化合物来源。在本研究中，分析了溶剂（水、乙醇、乙醇:水（50:50））和提取方法（浸渍法和超声法）对提取物的提取率和生物活性特性的影响。研究了叶片提取物的抗氧化能力，并测定了总酚、生育酚、单宁和黄酮类化合物的浓度。采用1,1-二苯基-2-苦基肼自由基（DPPH）、β-胡萝卜素漂白法和氧化稳定性指数（OSI）来测定抗氧化活性。在这些实验中，通过溶液的变色来测量清除自由基的能力。此外，还采用微量稀释法和琼脂扩散法评估了不同提取物对革兰氏阳性菌（ ）和革兰氏阴性菌（ 和 ）的抗菌活性。结果表明，超声提取物（尤其是乙醇:水（50:50）溶剂提取物）比浸渍提取物具有更高的提取率和抗氧化潜力。所有提取物对所有测试细菌均有效， 是最敏感的细菌，其最低抑菌浓度值（MIC）为12.5毫克/毫升，生长抑制圈直径最大（13.77毫米）。总体而言，这种 叶片提取物可被认为是一种经济的抗氧化剂和抗菌剂来源，并且可以成为人工和化学食品防腐剂的合适替代品。
