In this study, the biological activities of whole herb extract of a medicinal plant named Smirnovia Iranica were investigated. The extraction was performed using Supercritical CO2 and phytochemical compounds, total phenolic content (TPC), total flavonoid content (TFC), antioxidant, anti-bacterial, and anti-cancer effect were determined in the extract. Based on the results, high TPC concentration (120.36 mg GAE/100 g FW) and TFC (17.41 mg quercetin/100g FW) were obtained in the extract. Besides, the extract showed significant antioxidant activity (IC50=53.97 µg mL-1). Moreover, the extract showed a notable inhibitory effect againstEscherichia coli(MIC=15.63 mg mL-1) andSalmonella enterica (MIC=31.25 mg mL-1). On the other hand, this extract showed the cytotoxic effect on glioblastoma cancer cell lines in the MTT assay. This is the first, yet comprehensive, scientific report about the chemical composition and pharmacological properties of the extract of Smirnovia Iranica whole herb. According to current results, the Smirnovia Iranica extract has excellent antioxidant properties for application as bioactive components for various objects such as as food supplements. The experiment confirmed the efficacy of the extracts as natural antimicrobials and suggested the possibility of employing them in drugs for the treatment of infectious diseases caused by the test organisms. پرونده مقاله

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. پرونده مقاله