Antioxidant properties of Ziziphus Jujuba Mill. Aqueous extract of and its preventive role on RBC hemolysis induced by AAPH

Background and Aim: Jujube [Ziziphus Jujuba Mill.] is one of the medicinal herbs with grows in dry and semi-dry areas in Iran; mainly in the South Khorasan province. The present study aimed at evaluating antioxidant and free radical scavenging capacity in different types of Jujuba

Materials and Methods: Four ecotypes of Jujubes were collected from different parts of the South Khorasan providence [Sarayan, Quaen, Arish, and Boshad]. The collected samples were air dried and then their aqueous extract was prepared in different dilutions. Anti-oxidant and free radical scavenging capacity of the samples were assessed using 2,2-diphenyl-1-picrylhydrazyl [DPPH] and Ferric Reducing Antioxidant Power [FRAP] methods. Their AAPH-induced hemolysis prevention was also analyzed. The total phenolic content of the samples was assessed using Folin-Ciocalteau method

Results: Maximum phenolic content was obtained from Quaen Jujube [1317+/-4.3 equal to mol Gallic acid]

The highest antioxidant capacity by FRAP [1390.1 +/- 65.5mol/L] also belonged to Quaen jujube. The ability of Arish Jujube extracts in scavenging and neutralizing free radical, tested by DPPH, was always higher compared to the other extracts. Results obtained from the effects of different dilutions of Jujube extracts [0- 25 - 5 mg/ml] on hemolysis showed a dose dependent relationship. All the extracts showed dose dependent reducing hemolysis in a specific range of concentrations, induced by 2,2'-azobis [2-amidinopropane] dihydrochloride [AAPH]. There was no significant statistical difference between jujube ecotypes in preventing hemolysis

Conclusion: According to total phenolic content of the Jujobe extracts, its significant antioxidant properties and radical scavenging activities, which was tested through different methods, it can be a potential booster for anti-oxidant capacities

[Anti-bacterial effect of Mentha spicata L. essential oil on eight standard species of gastrointestinal pathogens]

Background and Aim: Nowadays resistance to antibiotics and their side effects has emerged as a worldwide problem. As a result, tend to use anti-bacterial compounds of plant origin has been increased. Mint plant scientifically called Mentha spicata L. is one of the plants which has many medicinal uses and its antibacterial effects is a matter of debate. We aimed to study antibacterial effects of Mentha spicata L essential oil on 8 standard bacterial species including Escherichia coli, Bacillus cereus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Shigella flexneri, and two Salmonella species

Materials and Methods: In this experimental study, using micro-dilution broth method and reading the results by ELISA reader, minimum inhibitory concentration [MIC] and minimum bactericidal concentration [MBC] of mint essential oil were determined against the 8 standard bacterial strains. The lab tests were repeated for three times. The results were analyzed by statistical tests

Results: The MIC for Mentha spicata L essential oil was significantly different among the bacterial species [p <0.05]. The highest growth inhibitory effect was found against Bacillus cereus and the least ones were recorded against Klebsiella pneumoniae and Staphylococcus aureus. No significant difference was found between the bacterial MBCs [p> 0.05]

Conclusion: This study revealed significant and selective antibacterial characteristics for Mentha spicata L suggesting to be used in pharmaceutical and food industries