جستجوی مقالات مرتبط با کلیدواژه "گیاه گزنه" در نشریات گروه "صنایع غذایی"

Medicinal plants have been used since ancient times as a source for treating diseases. Nettle (Urtica dioica) possesses anti-inflammatory, diuretic, antihistamine, antimicrobial, and immune-boosting properties.. The aim of this study was to investigate the antimicrobial effect of nettle leaf aqueous extract using agar disc diffusion, agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods against a number of Gram-positive and Gram-negative bacteria. Results from agar disc diffusion and agar well diffusion tests showed that the most sensitive and resistant fungal strains to nettle leaf aqueous extract were Staphylococcus aureus and Salmonella typhi, respectively. As the concentration of nettle leaf extract increased, the zone of inhibition for all tested fungal strains significantly increased. The results indicated that the minimum inhibitory concentration for gram-negative bacteria such as Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was 128, 256, and 256 mg/ml, respectively, and for gram-positive bacteria including Listeria innocua, Staphylococcus aureus, and Bacillus cereus was 128, 64, and 128 mg/ml, respectively. The minimum bactericidal concentration for all tested strains was greater than 512 mg/ml. This study suggests that nettle leaf aqueous extract can be used as a natural antimicrobial compound in the food industry or in the treatment of certain infectious diseases.

Urtica dioica L., commonly known as nettle is a perennial herbaceous plant that is widely distributed throughout the world. This plant is rich in antioxidant compounds and possesses anti-inflammatory, anticancer, and antiallergic properties. Therefore, the aim of this study was to determine the bioactive compound groups, total phenolic content, total flavonoid content, and antioxidant activity of aqueous leaf extract of nettle plant. Fourier-transform infrared spectroscopy (FTIR) was used for identifying the bioactive compound groups. Additionally, the total phenolic content was measured using the Folin-Ciocalteu method, the total flavonoid content was determined by the aluminum chloride colorimetric method, and the antioxidant activity was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. The results showed that the aqueous leaf extract of nettle contained 59.83 mg GAE/g of total phenols, 29.44 mg QE/g of total flavonoids, and exhibited antioxidant activity with 66.47% and 81.32% inhibition of DPPH and ABTS radicals, respectively. This study demonstrates that the aqueous leaf extract of nettle is a significant source of natural antioxidants and can be considered as a suitable alternative to synthetic antioxidants in food and pharmaceutical industries.