Elaeagnus angustifolia L. Whole Fruit Ethanolic Extract: Phytochemical Composition and Antimicrobial Effects

الموضوعات :

Leila Monjazeb Marvdashti ¹ , Maryam Mohammadbeigi ² , Samaneh Arab ³ , Arezoo Ebrahimi ⁴ , Arezou Rezaei ⁵ , Anna Abdolshahi ⁶

1 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
2 - Department of microbiology& Immunology, Qazvin University of Medical Sciences, Qazvin, Iran
3 - Nervous System Stem Cells Research Center, Semnan University of Medical Sciences, Semnan, Iran
4 - School of Biology, Damghan University, Damghan, Iran|Institute of Biological Sciences, Damghan University, Damghan, Iran
5 - School of Biology, Damghan University, Damghan, Iran
6 - Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

تاريخ الإرسال : 11 الإثنين , رمضان, 1441 تاريخ التأكيد : 21 الإثنين , ربيع الأول, 1444 تاريخ الإصدار : 20 الجمعة , شعبان, 1445

الکلمات المفتاحية: Extract, Antimicrobial, Phytochemical, Elaeagnus angustifolia,

ملخص المقالة :

In this research chemical composition and antimicrobial effects of Elaeagnus angustifolia L. (E. angustifolia L.) whole fruit ethanolic extract was investigated on common pathogenic microorganisms (Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Candida albicans). The phytochemical composition of E. angustifolia was screened by Gas Chromatography-Mass Spectrometry (GC/MS). The minimum inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of the extract were determined using the broth dilution technique. According to the results, 13 major compounds such as flavonoid, aldehyde, alcoholic and fatty acids were identified by GC/MS. In addition, the extract could inhibit the growth of all examined pathogenic strains. The MIC was 3.75 to 1.87 mg ml-1 while maximum activity was found against Staphylococcus aureus. Besides, the MBC was ranging from 7.5 to 3.75 mg ml-1. Since E. angustifolia whole fruit ethanolic extract contains phytochemical compounds and has antimicrobial potential it can be recommended as a natural active agent for application in the food industry.

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