In-vitro Evaluation of Antibacterial Effect of Aqueous and Methanol extracts of Scrophularia Khorassanica on Salmonella typhi
Publish place: Third National Conference on Food Science and Industry
Publish Year: 1393
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
GHOCHANFOOD03_243
تاریخ نمایه سازی: 15 بهمن 1393
Abstract:
Objective: Scrophularia khorassanica (S. khorassanica), is a plant belonging to the Sccrophulariacea family that geographically grows wild only in Iran, Khorasan.Resources survey showed that there is no report of antibacterial activity of Scrophularia khorassanica; Therefore, this report can be considered as the first report on this subject. The aim of this study was to antimicrobial effect of aqueous and methanol extracts of Scrophularia khorassanica in in-vitro condition. Method: The antimicrobial effect was studied on the growth of Salmonella typhi using micro-dilution method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined. Results: Results of antibacterial analysis showed the aqueous extract (MIC=12.5 andMBC=12.5 mg/ml) was more effective than the methanol extract (MIC=25, MBC >50 mg/ml) on Salmonella typhi. Conclusion: Aqueous extracts Scrophularia khorassanica is a medicinal plant native in Iran (Sarakhs), so may be used as an anti typhoid agent and natural antibacterial preservatives in food industry.
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Authors
Ana Barati
Department of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
Ali Mohamadi Sani
Assistant Professor, Department of Food Science &Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
Masoud Yavarmanesh
Assistant Professor, Department of food science Industry Faculty of Agriculture, Ferdowsi university of Mashhad.
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