Evaluation of Antimicrobial Properties of Oxalis corniculata Aqueous Extract and Its Inhibition effect on of Alpha-amylase and Alpha-glucosidase Enzymes
Mona Sharifi Soltani
1
(
Department of Food Science and Technology, Faculty of pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
)
Hossein Mirsaeedghazi
2
(
Department of Food Technology, Faculty of Agricultural Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran
)
mostafa soltani
3
(
Department of Food Science and Technology, Faculty of pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
)
G. Karim
4
(
Professor, Department of Food Hygiene, Tehran University, Tehran, Iran
)
Keywords: Oxalis corniculata, alpha-amylase, alpha-glucosidase, MIC, MBC,
Abstract :
The increase in chronic diseases, including diabetes, as well as the increase in the resistance of bacteria to antibiotics, has led to the investigation and finding of new sources containing antimicrobial and antidiabetic compounds. In this study, aqueous extract of Oxalis corniculata was obtained under different conditions through two extraction methods, Ultrasound-assisted extraction and maceration. The inhibitory properties of alpha-amylase and alpha-glucosidase enzymes along with the antimicrobial activity of Oxalis extract against E. coli and Staphylococcus aureus using microdilution and agar well diffusion method were investigated. The results of the present study proved the potential of Oxalis extract in inhibiting alpha-amylase and alpha-glucosidase enzymes. The highest inhibitory activity of Oxalis extract was observed by ultrasound method on day zero. Also, the aqueous extract of Oxalis showed a positive effect on the gram positive and gram negative bacteria which used in this study. The staphylococcus aureus showed the highest zone of inhibition (20 mm).
