BIONATURE

BIONATURE, ISSN No. : 0970-9835 (Print), 0974-4282 (Online), Vol.: 38, Issue.: 1

Original Research Article

ANTIOXIDANT ACTIVITIES AND ANTIMICROBIAL PROPERTIES OF VARIETY Iranian plantago minor WITH POTATO STARCH BIOFILMS AT THE FLOWERING AND FRUIT SET STAGES

 

MASOUMEH ALINEZHAD BEROMI1, HOSSEIN ABBASPOUR1, ABDORREZA MOHAMMADI NAFCHI2* AND HOSSEIN HOKMABADI3

1Department of Biology, Faculty of Science, Damghan Branch, Islamic Azad University, Damghan, Iran.

2Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran.

3Shahrood Agricultural Research Center, Shahrood, Semnan, Iran. 

Abstracts

Chemical and herbal materials for pain management have recently attracted attention. Medicinal plants and traditional medicine are being increasingly used in various countries, including Iran, because of the numerous complications and high costs of chemical medicines. Considerable research has revealed that medicinal plants are important sources of antioxidants. This research investigated the antioxidant activities and antibacterial properties of broadleaf plantago minor (plantain) leaves (at the flowering and fruit set stages) along or in combination with potato starch films. Results showed no significant differences in the DPPH radical-scavenging activities and FRAP test results between the leaf samples collected at the flowering and fruit set stages (P > 0.05). However, significant differences in iron ion trapping and thiobarbituric acid-reactive species test results were observed at all studied concentrations in the flowering and fruit set stages (P < 0.05). At the fruit set stage, the extracts exhibited no significant differences in antibacterial properties against different microorganisms (P > 0.05). At the flowering stage, the extracts also demonstrated no significant differences in antibacterial properties against different bacteria, except for Escherichia coli (P < 0.05). Furthermore, the extracts combined with potato extract films revealed significant differences in functional properties at both seasons (P < 0.05). Given their desirable antioxidant properties, the extracts can be used in the food industry for delaying oxidation instead of employing synthetic antioxidants. These extracts, especially when combined with potato starch films, can be used in the pharmaceutical and food industries as natural preservatives because of their antibacterial properties.

Keywords :

Plantago minor leaves, extract, antioxidant properties, antibacterial properties, potato starch film.