Evaluation of chlorophyll content, antioxidant activity and antimicrobial effect of Dandelion leaves extract

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 17, Issue 3 - Serial Number 69, July and August 2021, Pages 63-72   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v17i1.82421

Authors

Sahar Roshanak¹; Behrooz Alizadeh Behbahani²; Fakhri Shahidi^{* 1}; Farideh Tabatabaei Yazdi¹; Alireza Vasiee¹; Neda Norouzi¹

¹Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

²Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Abstract

In this research, the chlorophyll content, total flavonoid content (TFC), total phenolic content (TPC) and antioxidant activity of aqueous extract of Dandelion was determined. In addition, the effect of aqueous extract of Dandelion, obtained by maceration, was tested on various food borne and food spoilage microorganisms. Antimicrobial activity of leaf extract of Dandelion was investigated using disk agar diffusion, well agar diffusion, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration methods. The values obtained for TFC, TPC, chlorophyll a and b were 22.82 (µg/mL), 116.89 (mg/mL), 0.081 (mg/l) and, 0.063 (mg/l), respectively. The result of the radical scavenging activity was IC₅₀= 68.81µl/mL. The results showed that MIC of leaf extract of Dandelion on Aspergillus niger, Salmonella typhimurium, Bacillus subtilis and Staphylococcus epidermidis was 512, 256, 256 and 64 mg/ml respectively. MBC for Aspergillus niger was more than 512, for Salmonella typhimurium, and Bacillus subtilis was 512, and for Staphylococcus epidermidis was 128mg/ml. In addition, the diameter of inhibitory growth zone in well diffusion method was more than disk diffusion. Generally, it can be stated that the aqueous leaf extract of Dandelion on Gram-positive bacteria showed more antimicrobial activity than Gram-negative bacteria, while there is no significant inhibition on mold. Based on the results of this study, Dandelion aqueous extract might be used as a natural agent to prevent the growth of food borne microorganisms, particularly, that cause food poisoning that leading to the reduction of gastroenteritis risk.

Keywords

Antimicrobial activity; Antioxidant activity; Dandelion; Pathogenic microorganisms

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