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Title In Vitro Assessment of Antioxidant and Antibacterial Activities of Six Edible Plants from Iran
Type JournalPaper
Keywords antibacterial activity; antioxidants; flavonoids; lipid peroxidation; total phenolics
Abstract The antioxidant and antibacterial activities of six edible plants were evaluated. The active constituents of the edible plants were extracted using boiling water or 80% methanol. Results demonstrated that extraction of antioxidants by boiling water was more efficient. Lycium depressum and Berula angustifolia had the highest antioxidant activities and, therefore, could be rich sources of natural antioxidants. The antibacterial activities of the extracts were tested against Staphylococcus aureus, Escherichia coli, Entrococcus faecalis and Proteus mirabilis. Further research is needed to isolate, characterize, and identify the bioactive compounds present in these plants
Researchers salman ahmady asbchin (Third Researcher), asharaf nateghi (Second Researcher), reza tabaraki (First Researcher)