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Antioxidant and Antimicrobial Properties of Garlic as Affected by Nitrogen and Selenium Concentrations | ||
| Journal of Medicinal plants and By-Products | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 10 تیر 1403 اصل مقاله (617.88 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jmpb.2024.364456.1639 | ||
| نویسندگان | ||
| Masoomeh Amerian* 1؛ Mahmood khoramivafa2؛ Amir Palangi1؛ Gholamreza Gohari3؛ Georgia Ntatsi4 | ||
| 1Department of Horticultural Sciences and Engineering, Faculty of Agricultural Sciences and Engineering, Campus of Agriculture and Natural Resources, Razi University, Kermanshah, Iran | ||
| 2Plant Production and Genetics Department, Faculty of Agriculture Science and Engineering, Razi University, Kermanshah, Iran | ||
| 3Department of Horticultural Sciecne, Faculty of Agriculture, University of Maragheh, Maragheh, Iran | ||
| 4Department of Crop Science, Laboratory of Vegetable Crops, Agricultural University of Athens, Greece | ||
| چکیده | ||
| Antibiotic resistance has contrived the use of medicinal plants with fewer side effects instead of common drugs. Garlic has sulfur-containing organic compounds and has broad antimicrobial properties against bacteria, even in the lowest concentrations. Allicin or diallyl disulfide is the main garlic sulfur compound with antimicrobial activity. This research investigated the different impacts of nitrogen (N) and selenium (Se) concentrations on garlic clove antioxidant and antibacterial activity. Three concentrations of Se, such as 0, 5, and 10 mg L-1 sodium selenate and N, containing 0, 50, 100, and 150 kg ha-1, were examined on garlic's antioxidant and antimicrobial properties. The results showed that the antioxidant activity (66.77%) improved in four nitrogen concentrations. Selenium decreased the allicin content of garlic clove. The highest inhibition of the growth rate was observed in Escherichia coli at 12.00 mm, Pseudomonas aeruginosa at 1.73 mm, Bacillus subtilis at 8.95 mm, and Staphylococcus aureus at 10.90 mm were obtained in 150 kg ha-1N coupled with 10 mg L-1 sodium selenate. The lowest inhibitor of the growth of all four bacteria was observed in the control treatment. According to the results, an increase in antioxidant activity was associated with an increase in the antimicrobial properties of garlic. The use of selenium and nitrogen increased the inhibitory influence of bacterial growth. | ||
| کلیدواژه‌ها | ||
| Antioxidant capacity؛ Ascorbic acid؛ Sodium selenate | ||
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آمار تعداد مشاهده مقاله: 60 تعداد دریافت فایل اصل مقاله: 53 |
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