Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1392
12
1
gregorian
2014
3
1
16
2
online
1
fulltext
en
Phenolic Content, Antiradical, Antioxidant, and Antibacterial Properties of Hawthorn (Crataegus elbursensis) Seed and Pulp Extract
The hawthorn fruits have been used as food and medicine for centuries. In the present study, pulp and seed extract of <em>Crataegus elbursensis</em> Rech. F. fruits belonging to the family <em>Rosaceae</em> and native of northern part of Iran were evaluated for the polyphenol contents, antiradical, antioxidant, and antibacterial activities. The total phenolic, flavonoid, and anthocyanin contents of methanolic pulp extract were found to be more than those of methanolic seed extract. The DPPH radical scavenging, iron (III) reducing capacity, and total antioxidant activity of the extracts depended on concentration. A 200 μg ml<sup>-1 </sup>of <em>C. elbursensis </em>pulp and seed extract and butylated hydroxytoluene (BHT) exhibited 82.13, 83.47, and 85.44% inhibition, respectively. However, effect of the extracts in the total antioxidant activity and reducing power were not significantly as good as BHT. In addition, the results showed that both pulp and seed extract had inhibitory activity against the four bacteria tested, with the pulp extract showing more activity than the seed extract. Also, phenolic acids were identified by RP-HPLC and chlorogenic acid was the predominant phenolics in the samples. In conclusion, our results showed that <em>C. elbursensis </em>pulp and seed extract had strong antioxidant and antibacterial activities, which were correlated with its high level of polyphenols.
DPPH radical,Flavonoid,HPLC,Polyphenolics,Total Antioxidant Capacity
343
354
http://jast.modares.ac.ir/browse.php?a_code=A-23-11598-30&slc_lang=en&sid=23
S.
Salmanian
S.
Salmanian
100319475328460050812
100319475328460050812
No
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
A. R.
Sadeghi Mahoonak
A. R.
Sadeghi Mahoonak
100319475328460050811
100319475328460050811
Yes
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
M.
Alami
M.
Alami
100319475328460050810
100319475328460050810
No
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
M.
Ghorbani
M.
Ghorbani
100319475328460050809
100319475328460050809
No
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.
Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Islamic Republic of Iran.