Journal of Medical Microbiology and Infectious Diseases
Journal of Medical Microbiology and Infectious Diseases
JoMMID
Medical Sciences
http://jommid.pasteur.ac.ir
1
admin
2345-5349
2345-5330
8
10.61186/JoMMID
14
8888
13
en
jalali
1394
4
1
gregorian
2015
7
1
3
3
online
1
fulltext
en
Comparison of Antimicrobial and Antioxidant Activities of Four Different Tea Extracts
Anti-microbial agents, resistance and treatment protocols
Anti-microbial agents, resistance and treatment protocols
Original article
Original article
<p dir="ltr"><strong>Introduction:</strong> 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. <strong>Methods:</strong> 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 (<em>Staphylococcus aureus</em>, <em>Streptococcus pyogenes</em>, <em>Streptococcus pneumonia</em>, <em>Saprophyticus</em> <em>Staphylococcus</em>, <em>Enterococcus faecali</em>, <em>Acinetobacter baumannii</em>, <em>Proteus mirabilis</em> and <em>Serratia marcescens</em>) were evaluated by microdilution technique. <strong>Results:</strong> 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. <strong>Conclusion:</strong> 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.</p>
Antioxidants, Phenols, Plant extracts, Tea
57
61
http://jommid.pasteur.ac.ir/browse.php?a_code=A-10-105-1&slc_lang=en&sid=1
Barat Ali
Fakheri
ba_fakheri@yahoo.com
10031947532846001346
10031947532846001346
No
Department of Plant Breeding and Biotechnology, Zabol University, Zabol, Iran
Samaneh
Bagheri
samanehbagheri@uoz.ac.ir
10031947532846001347
10031947532846001347
Yes
Department of Plant Breeding and Biotechnology, Zabol University, Zabol, Iran
Nafiseh
Mahdi Nezhad
nmahdinezhad@uoz.ac.ir
10031947532846001348
10031947532846001348
No
Department of Plant Breeding and Biotechnology, Zabol University, Zabol, Iran