EVALUATION OF THE EFFECT OF EXTRACTING SOLVENT ON ANTIBACTERIAL AND ANTIFUNGAL PROPERTIES OF GREEN TEA (SHORT COMMUNICATION)

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PARVIN A.; Anarjan N.

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Journal: JOURNAL OF FOOD HYGIENE Year:2018 | Volume:7 | Issue:4 (28) Page(s): 71-79

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Title

EVALUATION OF THE EFFECT OF EXTRACTING SOLVENT ON ANTIBACTERIAL AND ANTIFUNGAL PROPERTIES OF GREEN TEA (SHORT COMMUNICATION)

Author(s)

PARVIN A. | Anarjan N. | Issue Writer Certificate

Keywords

GREEN TEAQ2

EXTRACTING SOLVENTQ1

ANTIBACTERIALQ1

ANTIFUNGALQ1

Abstract

The plant-based antimicrobial compounds have received great attention last decades. Among plant, GREEN TEA is a very interesting medicinal plant due to its various antioxidant and antimicrobial compounds. Thus the aim of this study was to evaluate the effects of solvent type on antimicrobial activity of gained extract. Three common solvents, namely, ethanol (80%), ethyl acetate and hexane were selected as polar, semi-polar and non-polar solvents, respectively. The results indicated that among selected solvents, the ethanol had the highest extraction efficiency (7%) compared to ethyl acetate (3%) and hexane (2%). The ANTIBACTERIAL analysis was also shown that the obtained extract from ethanol possesses the least minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 250 mg/l on either selected gram-positive Staphylococcus aureus or gram-negative E.coli bacteria. Consequently, it showed the highest ANTIBACTERIAL activity compared to other extracts. The ethanol-based extract with obtained MIC and MBC concentrations gives ANTIFUNGAL effects as well, with 60% growth inhibition.

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APA: Copy

PARVIN, A., & Anarjan, N.. (2018). EVALUATION OF THE EFFECT OF EXTRACTING SOLVENT ON ANTIBACTERIAL AND ANTIFUNGAL PROPERTIES OF GREEN TEA (SHORT COMMUNICATION). JOURNAL OF FOOD HYGIENE, 7(4 (28) ), 71-79. SID. https://sid.ir/paper/222763/en

Vancouver: Copy

PARVIN A., Anarjan N.. EVALUATION OF THE EFFECT OF EXTRACTING SOLVENT ON ANTIBACTERIAL AND ANTIFUNGAL PROPERTIES OF GREEN TEA (SHORT COMMUNICATION). JOURNAL OF FOOD HYGIENE[Internet]. 2018;7(4 (28) ):71-79. Available from: https://sid.ir/paper/222763/en

IEEE: Copy

A. PARVIN, and N. Anarjan, “EVALUATION OF THE EFFECT OF EXTRACTING SOLVENT ON ANTIBACTERIAL AND ANTIFUNGAL PROPERTIES OF GREEN TEA (SHORT COMMUNICATION),” JOURNAL OF FOOD HYGIENE, vol. 7, no. 4 (28) , pp. 71–79, 2018, [Online]. Available: https://sid.ir/paper/222763/en

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