Volume 3, Issue 3 And 4 (7-2015)                   JoMMID 2015, 3(3 And 4): 57-61 | Back to browse issues page

XML Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Fakheri B A, Bagheri S, Mahdi Nezhad N. Comparison of Antimicrobial and Antioxidant Activities of Four Different Tea Extracts. JoMMID. 2015; 3 (3 and 4) :57-61
URL: http://jommid.pasteur.ac.ir/article-1-101-en.html
Department of Plant Breeding and Biotechnology, Zabol University, Zabol, Iran
Abstract:   (3461 Views)

Introduction: Increasing of food-related diseases has led to the perception of diet importance. Plant-derived products (especially tea) as important sources of antioxidant and antimicrobial compounds play a major role in reducing food pathogens. In this study, total phenolic content, antioxidant and antimicrobial activity of four tea extracts including green tea, white, black and red teas were evaluated. Methods: The total phenolic amount was determined using Folin–Ciocalteu method and 1-diphenyl-2-picryl hydrazyl radical (DPPH) method was used for antioxidant activity measurement. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of tea extracts against eight species of tested bacteria (Staphylococcus aureus, Streptococcus pyogenes, Streptococcus pneumonia, Saprophyticus Staphylococcus, Enterococcus faecali, Acinetobacter baumannii, Proteus mirabilis and Serratia marcescens) were evaluated by microdilution technique. Results: The results of this study showed that green tea and white tea extracts had the highest total phenolic content and antioxidant scavenging activity. Also, a strong positive correlation was observed between phenolic content and antioxidant activity in green tea and red tea. Conclusion: All four tea extracts showed inhibitions of several microorganisms. However, gram-negative bacteria were more resistant to inhibitory effects of tea extracts. As a result, non-fermented tea extracts showed more antioxidant activity and inhibition effect against tested bacteria.

Full-Text [PDF 475 kb]   (2380 Downloads)    
Type of Study: Original article | Subject: Anti-microbial agents, resistance and treatment protocols
Received: 2016/09/4 | Accepted: 2017/02/14 | Published: 2017/04/8

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.