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Investigation of chemical compounds using GC-MS and antimicrobial properties of hydroethanolic extracts of pumpkin and some plants of the Cruciferous Family (Brassicaceae)
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Zahra Latifi   , Saeid Abedian kenari * , Aliakbar Mashayekh |
| Professor of immunology (phD), Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran |
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Abstract: |
Fruits and vegetables are widely used because of their important contribution to the nutritional value and health benefits of humans. In the present study, their chemical composition by GC-MS and antimicrobial activity by disc diffusion method, minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) of Escherichia coli and Staphylococcus aureus bacteria of hydroethanolic extracts of pumpkin and some members of the cruciferous family (purple cabbage, white cabbage, broccoli, cauliflower) were investigated. For this purpose, 70% ethanol extract of these plants was prepared by maceration method. In the hydroethanolic extract of pumpkin have been identified 16 chemical compounds, the highest amount of which was D-erythro-pentose, 2-deoxy compound (35.1573%). In the hydroethanolic extracts of purple cabbage and white cabbage, the highest amount of the detected compound was related to 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-Pyran-4-one with values of 16.9053% and 27.1634%, respectively. In broccoli and cauliflower, gamma-sitosterol composition was the highest with 20.6942% and 19.5213%, respectively. In the investigation of the antimicrobial activity of hydroethanolic extracts, it was observed that with increasing the concentration of the extract, the diameter of the halo of non-growth in E. coli and S. aureus increased significantly (p<0.05). The diameter of growth inhibition in S. aureus bacteria in different concentrations of the studied plants showed that the antibacterial property of the combination of extracts was more effective in inhibiting the growth of E. coli bacteria than S. aureus bacteria. The combined use of all five extracts together significantly reduced the MIC and MBC, which indicated the effectiveness of their antimicrobial properties against the investigated microorganisms compared to each of the extracts alone.
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| Keywords: Gram-positive bacteria, Gram-negative bacteria, chemical compounds, Cruciferous family, Pumpkin, Gas chromatography |
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Type of Study: Research |
Subject:
General
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