Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms

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SARABI JAMAB M.; KAVEH M.; MODARRES M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:108 Page(s): 45-57

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Title

Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms

Author(s)

SARABI JAMAB M. | KAVEH M. | MODARRES M. | Issue Writer Certificate

Keywords

Minimum Inhibitory Concentration (MIC)Q1

Minimum Bactericidal Concentration (MBC)Q1

SalviaQ1

superheated solvent extractionQ1

Abstract

In this research extraction of Salvia leriifolia leaf was carried out using two extraction methods including traditional solvent extraction (with different solvent ratio of water /ethanol 50: 50, 60: 40 and 70: 30 at temperature 70, 80 and 90 º C and time duration of 30, 75 and 120 min), and superheated solvent extraction (at temperature 130, 145 and 160 º C, time duration of 10, 20 and 30 minutes and solvent ratio of water/ethanol 60: 40, 80: 20 and 100: 0) and the antimicrobial activity of extracts against some of food microorganisms including Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Salmonella enteritidis, Saccharomyces cerevisiae and Aspergillus niger using minimum inhibition concentration and minimum bactericidal concentration methods were measured. In both extraction methods, the MIC of most microorganisms was 0. 5 mg/ml, while the MBC, depending on the microorganism, was between 5 and 500 mg/ ml. In the conventional solvent extraction procedure, the treatment was carried out at a temperature of 80 ° C, 75 minutes, and equal ratio of two solvents, and in superheated solvent extraction method, treatment including temperature of 160 ° C, time of 20 minutes, and water/ Ethanol ratio of 80 to 20 showed the most antimicrobial activity. Based on the results, it can be stated that the type of plant extraction method has a significant effect on inhibiting or preventing the growth of food borne or spoilage microorganisms, and if any of the plant extraction technique are optimized, they can be better used to increase the shelf life of food.

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APA: Copy

SARABI JAMAB, M., KAVEH, M., & MODARRES, M.. (2021). Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(108 ), 45-57. SID. https://sid.ir/paper/399423/en

Vancouver: Copy

SARABI JAMAB M., KAVEH M., MODARRES M.. Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(108 ):45-57. Available from: https://sid.ir/paper/399423/en

IEEE: Copy

M. SARABI JAMAB, M. KAVEH, and M. MODARRES, “Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 108 , pp. 45–57, 2021, [Online]. Available: https://sid.ir/paper/399423/en

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