In Vitro Evaluation of Antioxidant Activity and Antibacterial Effects and Measurement of Total Phenolic and Flavonoid Contents of Quercus brantii L. Fruit Extract

Aleebrahim-Dehkordy, Elahe. and Rafieian-Kopaei, Mahmoud. and Amini-Khoei, Hossein. and Abbasi, Safieh. (2018) In Vitro Evaluation of Antioxidant Activity and Antibacterial Effects and Measurement of Total Phenolic and Flavonoid Contents of Quercus brantii L. Fruit Extract. Journal of Dietary Supplements.

Full text not available from this repository.

Abstract

Plant-based extracts, as alternatives to chemical compounds, are commonly use in pharmaceutical and food industries. Antibacterial properties of extracts are mainly considered in medicine. Because of the high incidence of infectious diseases, it is helpful to identify more agents that are able to treat diseases. Antioxidant effects have been reported for different plant extracts. We aimed to investigate antioxidant activity, total phenolic and flavonoid contents, and antibacterial effect of Quercus brantii L. fruit extract. In this study, Q. brantii L. fruit was extracted by maceration using ethanol 70%. Total phenolic content was determined by Folin-Ciocalceu reagent and gallic acid equivalence, and antioxidant activity was measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to butylated hydroxytoluene (BHT). Antibacterial effects were investigated by broth microdilution and measurement of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Then the effects of different concentrations of extract on Staphylococcus aureus and Enterococcus faecalis growth were investigated in comparison with vancomycin and nitrofurantoin. Our findings demonstrate that antioxidant activity of hydroalcoholic extract of Q. brantii L. fruit was more than that of BHT. Total phenolic content was derived (3.010 mg GAE/g DW). Flavonol and flavonoid contents were 1.813 and 0.654 mg/g, respectively. The extract was found to exert significant inhibitory effects on both studied bacteria. S. aureus was more susceptible than E. faecalis to Q. brantii L. fruit extract. Q. brantii L. fruit extract can exert considerable antioxidant effects, contains high amounts of phenolic, flavonol, and flavonoid compounds, and inhibits bacterial growth. © 2018 Taylor & Francis Group, LLC

Item Type: Article
Uncontrolled Keywords: Antibacterial,antioxidant activityMin vitro,Quercus brantii L. fruit extract
Subjects: WC Communicable Diseases > Infection.Bacterial Infections
QV pharmacology > QV 752 Pharmacognosy
Divisions: Faculty of Medicine > Basic Sciences Academic Groups > Department of Physiology
Faculty of Medicine > Department of Clinical Sciences > Department of pharmacology
Reserach Vice-Chancellar Department > Medical Plants Research Center
Depositing User: zahra bagheri .
Date Deposited: 27 Aug 2018 06:47
Last Modified: 27 Aug 2018 06:47
URI: http://eprints.skums.ac.ir/id/eprint/7025

Actions (login required)

View Item View Item