Elaeagnus angustifolia L. Whole Fruit Ethanolic Extract: Phytochemical Composition and Antimicrobial Effects

Journal of Chemical Health Risks

دوره 14، شماره 1، خرداد 2024، صفحه 117-124   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2022.1899059.1130

نویسندگان

Leila Monjazeb Marvdashti¹؛ Maryam Mohammadbeigi²؛ Samaneh Arab³؛ Arezoo Ebrahimi^{4، 5}؛ Arezou Rezaei⁴؛ Anna Abdolshahi^{* 1}

¹Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

²Department of microbiology& Immunology, Qazvin University of Medical Sciences, Qazvin, Iran

³Nervous System Stem Cells Research Center, Semnan University of Medical Sciences, Semnan, Iran

⁴School of Biology, Damghan University, Damghan, Iran

⁵Institute of Biological Sciences, Damghan University, Damghan, Iran

چکیده

In this research chemical composition and antimicrobial effects of Elaeagnus angustifolia L. (E. angustifolia L.) whole fruit ethanolic extract was investigated on common pathogenic microorganisms (Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Candida albicans). The phytochemical composition of E. angustifolia was screened by Gas Chromatography-Mass Spectrometry (GC/MS). The minimum inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of the extract were determined using the broth dilution technique. According to the results, 13 major compounds such as flavonoid, aldehyde, alcoholic and fatty acids were identified by GC/MS. In addition, the extract could inhibit the growth of all examined pathogenic strains. The MIC was 3.75 to 1.87 mg ml^-1 while maximum activity was found against Staphylococcus aureus. Besides, the MBC was ranging from 7.5 to 3.75 mg ml^-1. Since E. angustifolia whole fruit ethanolic extract contains phytochemical compounds and has antimicrobial potential it can be recommended as a natural active agent for application in the food industry. 

کلیدواژه‌ها

Elaeagnus angustifolia؛ Antimicrobial؛ Phytochemical؛ Extract

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