Evaluation of the effect of extracting solvent on antibacterial and antifungal properties of green tea
Subject Areas :
Food Science and Technology
Aida
Parvin
1
(Department of ّFood Industries, Sarab Branch, Islamic Azad University, Sarab, Iran)
N.
Anarjan
2
(Assistant Professor of Department of Chemical Engineering, Faculty of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
Received: 2016-06-13
Accepted : 2017-01-04
Published : 2017-12-22
Keywords:
Antifungal,
Antibacterial,
Green tea,
extracting solvent,
Abstract :
The plant based antimicrobial compounds have received great attentions last decades. Among plant, green tea is a very interesting medicinal plant due to its various antioxidant and antimicrobial compounds. Thus the aim of this study was to evaluate the effects of solvent type on antimicrobial activity of gained extract. Three common solvent, namely, ethanol (80%), ethyl acetate and hexane were selected as polar, semi polar and non-polar solvents, respectively. The results indicated that among selected solvents, the ethanol (80%) had the highest extraction efficiency (7%) compared to ethyl acetate (3%) and hexane (2%). The antibacterial analysis was also shown that the obtained extract from ethanol (80%) possess the least minimum inhibitory concentration and minimum bactericidal concentration (250 mg/L) on either selected gram positive Staphylococcus aureus or gram negative E.coli bacteria. Consequently, it shows the highest antibacterial activity compared to other extracts. The ethanol based extract with obtained MIC and MBC concentrations gives antifungal effects as well, with 60% growth inhibition.
References:
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· Akbarian, J., Khomeiri, M., Sadeghi Mahoonak, A. and Mahmoodi, E. (2013). Antimicrobial effect of extracts Phoenix Dactylifera against pathogenic bacteria and spoilage molds. Journal of Food Processing and Preservation, 5(1): 1–12.
· Bandyopadnyay, D., Chatterjee, T.K., Dasgupta, A., Lourduraja, J. and Dastidar, S.G. (2005). In vitro and in vivio antimicrobial action of tea: The commonest beverage of Asia. Biological and Pharmaceutical Bulletin, 28(11): 2125-2127.
· Cowan, M.M. (1999). Plant products as antimicrobial agents. Clinical Microbiology, 12(4): 564-582.
· Harbowy, M. and Balentin D. (1997). Tea chemistry. Critical Reviews in Food Science and Nutrition, 16: 415-480.
· Heredia, N., Escobar, M., Rodriguez-Padilla, C. and Garcia, S. (2005). Extracts of Haematoxylon brasiletto inhibit growth verotoxin production and adhesion of enterohemorrhagic Escherichia coli O157: H7 to HeLa cells. Journal of Food Production. 68(7): 1346-1351
· Ikigai, H., Nakae, T. Hara, Y. and Shimamura, T. (1993). Bactericidal catechins damage the lipid bilayer. Biochimica et Biophysica Acta (BBA)-Biomembranes, 1147(1): 132-136.
· Kao, Y.H., Hiipakka, R.A. and Liao, S. (2000). Modulation of endocrine systems and food intake by green tea epigallocatechin gallate. Endocrinology, 141(3):980-987.
· Mahon, C.R., Lehman, D.C. and Manuselis G. (2011). Textbook of Diagnostic Microbiology. 4th edition. Philadelphia: W.B. Sunder. Company, pp. 182-276.
· Mo, H.Z., Zhang, H., Wu, Q.H. and Hu, L.B. (2013). Inhibitory effects of tea extract on aflatoxin production by Aspergillus flavus. Letters in Applied Microbiology, 56(6): 462-466.
· Mohajerfar T., Hosseinzadeh A., Akhondzadeh Basti A., Khanjari A., Misaghi A., Gandomi Nasrabadi H. (2012). Determination of minimum inhibitory concentration (MIC) of lysozyme and Zataria multiflora Boiss. Essential oil on L. monocytogenes. Journal of Medicinal Plants, 4(44): 70–77. [In Persian]
· Neyestani, T.R. and Khalaji, N. (2009). The inhibitory effects of gallic acid on the growth of bacteria, ß- Hemolytic streptococcus and pathogenic Escherichia coli in vitro. Journal of Microbiology Knowledge, 1(2): 11–16. [In Persian]
· Shariat, E., Hosseini, H. and Pourahmad, R. (2013). Investigate the antimicrobial activity of aqueous extract of nettle and oregano on Salmonella typhi, Pseudomonas aeruginosa, Escherichia coli. Journal of Food Science and Technology Innovation, 5(4): 9–15. [In Persian]
· Smith, A.H., Imlay, J.A. and Mackie, R.I. (2003). Increasing the oxidative stress response allows Escherichiacoli to overcome inhibitory effects of condensed tannins. Applied and Environmental Microbiology, 69(6): 3406-3410.
· Taguri, T., Tanaka, T. and Kouno, I. (2004). Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease. Biological and Pharmaceutical Bulletin, 27(12):1965-1969.
· Tedeschi, E., Menegazzi, M., Yao, Y., Suzuki, H., Forstermann, U. and Kleinert, H. (2004). Green tea inhibits human inducible nitric-oxide synthase expression by down-regulating signal transducer and activator of transcription-la activation. Molecular Pharmacology, 65(1): 111-120.
· Tiwari, R.P., Bharti, S.K., Kaur, H.D., Dikshit, R.P. and Hoondal, G.S. (2005). Synergistic antimicrobial activity of tea and antibiotics. Indian Journal of Medical Research, 122(1): 80-84.
· Toda, M., Okubo, S., Hiyoshi, R. and Shimamura, T. (1989). The bactericidal activity of tea and coffee. Letters in Applied Microbiology, 8(4): 123-125.
· Vuong, Q.V., Stathopoulos, C.E., Nguyen, M.H., Golding, J.B. and Roach, P.D. (2011). Isolation of green tea catechins and their utilization in the food industry. Food Reviews International, 27(3): 227-247.
· Yahyaabadi, S., Zibanejad, E. and Doudi, M. (2011). Effect of some of plant extracts on the growth of two Aspergillus species. Journal of Herbal Drugs, 2(1): 69-81.
