Journal of Food Safety and Hygiene 2016. 2(3/4):63-66.

Antibacterial activity of aqueous and ethanolic extracts of Echium amoenum on food-borne pathogens
Nabi Shariatifar, Ayub Ebadi Fathabad, Soheila Madihi

Abstract


The antibacterial agents are a group of food additives that are used in food as preservative. The objective of this study was to determine the antibacterial activity of Echium amoenum flower using different in vitro methods. Having collected the flower of this plant in spring, ethanolic extracts of Echium amoenum were prepared in distilled water and absolute ethanol, respectively. Also, there are different concentration rates for the extract which was produced by microdilution Broth method in BHI medium and cultivation in Mueller Hinton Agar medium. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was determined with method of visual monitoring. The aqueous extracts (AEs) and ethanolic extracts (EEs) exhibited antimicrobial activity against Gram-positive and Gram-negative bacteria strains. The (AEs) and (EEs), at a concentration from 1250 to 16×104 μg/ml, showed a significant antibacterial effect expressed as minimum inhibitory concentration (MIC) against both Gram-nega ive and Gram-positive bacteria. Staphylococcus aurous and Yersinia enterocolitica were the strains more sensitive to the ethanol extract effect (MIC = 1250 μg/mL) and Yersinia for the ethanol extract (MIC = 2500 μg/mL). The data were expressed as the mean ± the standard deviation and they were statistically analyzed by SPSS software using ANOVA. The findings indicated that the (AEs) of Echium amoenum flower can act as a natural antibacterial and as a possible food supplement or to be used in pharmaceutical industry after complementary tests.

Keywords


Extract; Echium amoenum; Antibacterial activity; Food-borne pathogen

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