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Mousavi, Seyedeh Akram, Nateghi, Leila, Javanmard Dakheli, Majid, Ramezan, Yousef, Piravi-Vanak, Zahra, Rashidi, ladan. (1402). Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted. , 6(2), 11-17. doi: 10.30495/fh.2023.68488.1115
Seyedeh Akram Mousavi; Leila Nateghi; Majid Javanmard Dakheli; Yousef Ramezan; Zahra Piravi-Vanak; ladan Rashidi. "Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted". , 6, 2, 1402, 11-17. doi: 10.30495/fh.2023.68488.1115
Mousavi, Seyedeh Akram, Nateghi, Leila, Javanmard Dakheli, Majid, Ramezan, Yousef, Piravi-Vanak, Zahra, Rashidi, ladan. (1402). 'Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted', , 6(2), pp. 11-17. doi: 10.30495/fh.2023.68488.1115
Mousavi, Seyedeh Akram, Nateghi, Leila, Javanmard Dakheli, Majid, Ramezan, Yousef, Piravi-Vanak, Zahra, Rashidi, ladan. Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted. , 1402; 6(2): 11-17. doi: 10.30495/fh.2023.68488.1115

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

مقاله 2، دوره 6، شماره 2، شهریور 2023، صفحه 11-17  XML اصل مقاله (416.06 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30495/fh.2023.68488.1115
نویسندگان
Seyedeh Akram Mousavi1؛ Leila Nateghi email orcid 2؛ Majid Javanmard Dakheli3؛ Yousef Ramezan1؛ Zahra Piravi-Vanak4؛ ladan Rashidi5
1Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
2Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3Department of Food Technologies Group, Department of Chemical Engineering, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
4Department of Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
5Research Center of Food Technology and Agricultural Products, Standard Research Institute (SRI), Karaj, Iran
چکیده
 
   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 µg 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 µg 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.
کلیدواژه‌ها
Antioxidant compounds؛ / Ferulago angulata؛ / Flavonoid compounds؛ / Maceration؛ / Ultrasound
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