Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract

Khademi Pour, Najmeh; Sharifan, Anousheh; Bakhoda, Hosein

doi:10.22101/JRIFST.2022.320691.1308

Phenolic, Flavonoid Contents and Antioxidant Activity of Methanolic and Aqueous Extracts of Different Parts of Astragalus fasciculifolius and Evaluation Antibacterial Activity of Methanolic Gum Extract

Document Type : Original Paper

Authors

¹ Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Department of Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran

10.22101/JRIFST.2022.320691.1308

Abstract

Astragalus fasciculifolius belongs to the genus Astragalus and the legume family. The distribution of this plant is in Southwest Asia. So far, no detailed studies have been conducted on this plant. This study tried to extract different parts of Astragalus fasciculifolius (gum, aerial parts, and roots) using two solvents of water and methanol. The extracts' content of total phenolic and flavonoid compounds and antioxidant activity (DPPH, ABST, CUPRAC, PMB, and FRAP) were evaluated, and the correlation between total phenolic compounds and antioxidant activity or Pearson test was investigated. The results showed that the methanolic gum extract had the highest antioxidant activity as well as the highest content of total phenol (22.30±1.30 mg GAEs/g extract) and total flavonoids (11.30±0.87 mg Routine (RUE)/g), which was significantly different from the other parts extracts (P≤0.05), and the correlation between total phenolic compounds and antioxidant activity was also significant (P≤0.05). According to the results, it was found that methanolic gum extract has antimicrobial activity and the MIC and MBC of Clostridium perfringens were lower than Pseudomonas aeruginosa. Based on the findings of this study, Astragalus fasciculifolius gum has the potential to be used in food, pharmaceutical, and health industries.

Keywords

Main Subjects

Food Biotechnology

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