Evaluation of Antibacterial Activity of Aqueous, Ethanolic and Methanolic Extracts of Areca Nut Fruit on Selected Bacteria
Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc...
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| description | Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35±0.65 mm) and Penicillin (25 mm±0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15±0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries. |
| doi_str_mv | 10.1155/2021/6663399 |
| format | Article |
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In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35±0.65 mm) and Penicillin (25 mm±0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15±0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries.</description><identifier>ISSN: 2314-6133</identifier><identifier>EISSN: 2314-6141</identifier><identifier>DOI: 10.1155/2021/6663399</identifier><identifier>PMID: 33954194</identifier><language>eng</language><publisher>United States: Hindawi</publisher><subject>Aerogenes ; Analysis ; Antibacterial activity ; Antimicrobial agents ; Antioxidants ; Areca ; Bacteria ; Dilution ; Drinking behavior ; E coli ; Enterobacter aerogenes ; Escherichia coli ; Ethanol ; Extraction (Chemistry) ; Food ; Food industry ; Food security ; Fruits ; Gentamicin ; Identification and classification ; Materia medica, Vegetable ; Methods ; Minimum inhibitory concentration ; Nuts ; Pathogens ; Penicillin ; Physiological aspects ; Plant extracts ; Preservatives ; Properties ; Salmonella ; Seeds ; Solvents</subject><ispartof>BioMed research international, 2021, Vol.2021, p.6663399-8</ispartof><rights>Copyright © 2021 Neda Jam et al.</rights><rights>COPYRIGHT 2021 John Wiley & Sons, Inc.</rights><rights>Copyright © 2021 Neda Jam et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0</rights><rights>Copyright © 2021 Neda Jam et al. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c504t-aa9037f041ef0e382f813b887576a9351527ceff4f608ca1a80572829fdc5b743</citedby><cites>FETCH-LOGICAL-c504t-aa9037f041ef0e382f813b887576a9351527ceff4f608ca1a80572829fdc5b743</cites><orcidid>0000-0003-1763-4993 ; 0000-0002-7067-5076 ; 0000-0001-7047-5966 ; 0000-0002-9120-0344</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064777/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC8064777/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,4024,27923,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33954194$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Gebre, Abadi Kahsu</contributor><contributor>Abadi Kahsu Gebre</contributor><creatorcontrib>Jam, Neda</creatorcontrib><creatorcontrib>Hajimohammadi, Reza</creatorcontrib><creatorcontrib>Gharbani, Parvin</creatorcontrib><creatorcontrib>Mehrizad, Ali</creatorcontrib><title>Evaluation of Antibacterial Activity of Aqueous, Ethanolic and Methanolic Extracts of Areca Nut Fruit on Selected Bacteria</title><title>BioMed research international</title><addtitle>Biomed Res Int</addtitle><description>Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35±0.65 mm) and Penicillin (25 mm±0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15±0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries.</description><subject>Aerogenes</subject><subject>Analysis</subject><subject>Antibacterial activity</subject><subject>Antimicrobial agents</subject><subject>Antioxidants</subject><subject>Areca</subject><subject>Bacteria</subject><subject>Dilution</subject><subject>Drinking behavior</subject><subject>E coli</subject><subject>Enterobacter aerogenes</subject><subject>Escherichia coli</subject><subject>Ethanol</subject><subject>Extraction (Chemistry)</subject><subject>Food</subject><subject>Food industry</subject><subject>Food security</subject><subject>Fruits</subject><subject>Gentamicin</subject><subject>Identification and classification</subject><subject>Materia medica, Vegetable</subject><subject>Methods</subject><subject>Minimum inhibitory concentration</subject><subject>Nuts</subject><subject>Pathogens</subject><subject>Penicillin</subject><subject>Physiological 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international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jam, Neda</au><au>Hajimohammadi, Reza</au><au>Gharbani, Parvin</au><au>Mehrizad, Ali</au><au>Gebre, Abadi Kahsu</au><au>Abadi Kahsu Gebre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of Antibacterial Activity of Aqueous, Ethanolic and Methanolic Extracts of Areca Nut Fruit on Selected Bacteria</atitle><jtitle>BioMed research international</jtitle><addtitle>Biomed Res Int</addtitle><date>2021</date><risdate>2021</risdate><volume>2021</volume><spage>6663399</spage><epage>8</epage><pages>6663399-8</pages><issn>2314-6133</issn><eissn>2314-6141</eissn><abstract>Today, the tendency to use of natural preservatives to increase food security has expanded. In the present study, antibacterial effects of Areca Nut fruit extracts were evaluated against Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Enterobacter aerogenes bacteria using agar disc diffusion technique. Methanol, ethanol, and water were used as solvents for extraction by maceration method, and extracts were analyzed by GC-MS. The antibacterial activity was evaluated using microtiter broth dilution method to determine minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results revealed that all ATCC strains were significantly inhibited by ethanolic and methanolic extracts. Escherichia coli produced a significantly larger zone of inhibition for Gentamicin (35±0.65 mm) and Penicillin (25 mm±0.56), while Enterobacter aerogenes produced smaller zone of inhibition for Gentamicin (20 ± 0.87 mm) and Penicillin (15±0.87 mm). Also, methanolic extract had considerable antibacterial activity with MIC value of 1.56 mg/mL against Escherichia coli. All of extracts were used to evaluate antibacterial effects in prepared cake, and as a result, all pathogenies were the most sensitive by methanolic extract in 100 mg/L of concentration except Escherichia coli that were more sensitive by ethanolic extract. In conclusion, the Areca Nut fruit extracts may be used as a natural preservative in food industries. Future studies should focus on the effect of Areca Nut fruit extracts in bakery and drinking industries.</abstract><cop>United States</cop><pub>Hindawi</pub><pmid>33954194</pmid><doi>10.1155/2021/6663399</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-1763-4993</orcidid><orcidid>https://orcid.org/0000-0002-7067-5076</orcidid><orcidid>https://orcid.org/0000-0001-7047-5966</orcidid><orcidid>https://orcid.org/0000-0002-9120-0344</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Aerogenes Analysis Antibacterial activity Antimicrobial agents Antioxidants Areca Bacteria Dilution Drinking behavior E coli Enterobacter aerogenes Escherichia coli Ethanol Extraction (Chemistry) Food Food industry Food security Fruits Gentamicin Identification and classification Materia medica, Vegetable Methods Minimum inhibitory concentration Nuts Pathogens Penicillin Physiological aspects Plant extracts Preservatives Properties Salmonella Seeds Solvents |
| title | Evaluation of Antibacterial Activity of Aqueous, Ethanolic and Methanolic Extracts of Areca Nut Fruit on Selected Bacteria |
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