• الصفحة الرئيسية
  • Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted

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عنوان URL للمقالة


رقم المقالة : FH-2207-1115 (R1) زيارة : 73 الصفحة: 11 - 17

10.30495/fh.2023.68488.1115

نوع المخطوط: ابحاث

Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted

الموضوعات : Food and Health

Seyedeh Akram Mousavi 1 (Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Leila Nateghi 2 (Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Majid Javanmard Dakheli 3 (Department of Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran)
Yousef Ramezan 4 (Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)
Zahra Piravi-Vanak 5 (Department of Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran)
ladan Rashidi 6 (Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), Karaj, Iran)

تاريخ الإرسال : 19 الثلاثاء , جمادى الأولى, 1444 تاريخ التأكيد : 27 الأربعاء , شوال, 1444 تاريخ الإصدار : 12 الخميس , ذو القعدة, 1444

الکلمات المفتاحية: / Ultrasound, / <i>Ferulago angulata</i>, antioxidant compounds, / Flavonoid compounds, / Maceration,

ملخص المقالة :

Ferulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction methods. Optimal extraction conditions for flavonoid content were determined. The maceration method yielded the highest flavonoid content (276.45 &micro;g QE/ml) with 4 hours of extraction, 250 rpm stirring speed, and 100% ethanol solvent. The ultrasound-assisted method achieved maximum flavonoid content (375.12 &micro;g QE/ml) with 15 minutes of extraction, 140 rpm stirring speed, and 100% ethanol solvent. The maceration extraction method showed the largest inhibition zone diameter, particularly against Staphylococcus aureus, a gram-positive bacterium, indicating strong antibacterial activity. The smallest inhibition zone diameter was observed against Escherichia coli, a gram-negative bacterium. The extraction method significantly influenced the antibacterial properties of the extracts. These findings contribute to understanding the potential applications of F. angulata as a natural source of antioxidants and antibacterial agents.

المصادر:


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