The objective of research was to study the chemical composition , phenolic compounds and flavonoids of powder from anise seeds and mint leaves. Anise seeds contains: total carbohydrates 51.4 %, crude protein 18.1 %, total lipids 13.7 % and total ash 14.9 % in dry sample. While mint leaves contains contains total carbohydrates 55.7 %, crude protein 19.8 %, total lipids 4.9 %, and total ash 18.6 % in dry sample. Total phenolic in anise seeds were 216.6-237.8 mg/100g in aqueous and ethanolic extracts, respectively and total flavonoids were 148.1-156.4 mg/100g in aqueous and ethanolic extracts, respectively comparing with 234.3-278.9 mg/100g in aqueous and ethanolic extracts, respectively and 157.5-186.3 mg/100g in aqueous and ethanolic extracts, respectively of total phenolic compounds and flavonoids in mint leaves. HPLC results showed that anise seeds were found to contain 19 of phenolic compounds, amoung them catechein, cinnamic, ellagic, gallic, chlorogenic, ferulic and catechol were the major active in anise seeds, while mint leaves contained rosmaric, cinnamic, gallic, ferulic, and savianolic as the major of phenolic compounds. In conclusion the obtained results found that, anise seeds and mint leaves extracts were rich in secondary metabolites (phenolic compounds and flavonoids) with high nutritional and health values.
The objective of research was to study the chemical composition , phenolic compounds and flavonoids of powder from anise seeds and mint leaves. Anise seeds contains: total carbohydrates 51.4 %, crude protein 18.1 %, total lipids 13.7 % and total ash 14.9 % in dry sample. While mint leaves contains contains total carbohydrates 55.7 %, crude protein 19.8 %, total lipids 4.9 %, and total ash 18.6 % in dry sample. Total phenolic in anise seeds were 216.6-237.8 mg/100g in aqueous and ethanolic extracts, respectively and total flavonoids were 148.1-156.4 mg/100g in aqueous and ethanolic extracts, respectively comparing with 234.3-278.9 mg/100g in aqueous and ethanolic extracts, respectively and 157.5-186.3 mg/100g in aqueous and ethanolic extracts, respectively of total phenolic compounds and flavonoids in mint leaves. HPLC results showed that anise seeds were found to contain 19 of phenolic compounds, amoung them catechein, cinnamic, ellagic, gallic, chlorogenic, ferulic and catechol were the major active in anise seeds, while mint leaves contained rosmaric, cinnamic, gallic, ferulic, and savianolic as the major of phenolic compounds. In conclusion the obtained results found that, anise seeds and mint leaves extracts were rich in secondary metabolites (phenolic compounds and flavonoids) with high nutritional and health values.
Today, the increased use of antibiotics leads to the incidence of resistant strains. We are faced with lack of new antimicrobial drugs that have fewer side effects than antibiotic. Plants are the main source of secondary metabolites, which can use as natural antimicrobial agents.In current study, rosemary and thyme were used to determine their chemical composition, phenolic compounds profile (by HPLC) and evaluate the antimicrobial effects against some pathogenic bacteria. Ethanol and acetone extracts of rosemary and thyme leaves (with concentrations of 50, 100, 200 and 400 mg/ml) were prepared, and antibacterial activities were tested by disc diffusion method on strains of Gram-positive bacteria: Staphylococcus aureus, Bacillus cereus and Streptococcus pyogenes. Gramnegative bacteria: Escherichia coli, Salmonella typhi and Shigella species.The results showed that all the concentrations of ethanolic and acetone rosemary extracts showed the highest level inhibitory zone diameters against Escherichia coli and Bacillus cereus, respectively. While the same extracts recorded the lowest level inhibitory zone against Staphylococcus aureus for both extracts. Similarly, all concentrations of the ethanolic and acetone thyme extracts showed the highest level inhibitory zone diameters against Escherichia coli and Salmonella typhi respectively, while the same extracts recorded the lowest level inhibitory zone diameters against Bacillus cereus and Escherichia coli, respectively. we can recommend the use of both Thyme and Rosemary as natural antimicrobials agents against food spoilage bacteria to overcome the phenomenon of antibiotics resistance, which represents a serious challenge to humans.
In this study, extracts of leaves of three types of plants were made, which are thyme, lemon grass and rosemary, using three solvents, which are 80% ethanol, 80% acetone and water. The chemical composition of the leaves of these plants was studied and the phenolic compounds were estimated by the HPLC device, as well as evaluating the antimicrobial activity of these extracts at concentrations (50, 100, 200, 400 mg / ml). Its inhibitory effect on pathogenic tuberculosis against three strains ofGram-positive bacteria: Staphylococcus aureus, Bacillus cereus, Streptococcus and three strains of Gram-negative bacteria: Escherichia coli, Salmonella typhi and Shigell specie as well as two Aspergillus flavus, Aspergillus niger . Thyme extracts showed anti-bacterial effects (ethanol, acetone, water) maximum diameters of the area inhibitory against (Escherichia coli, Salmonella typhi and Streptococcus pyogenes, respectively), while recorded the same extracts less countries of the region inhibitory against (Bacillus cereus, Escherichia coli and Staphylococcus aureus, respectively). Thyme extracts showed anti-fungal effects (ethanol, acetone and water) the maximum inhibitory zone diameters against (Aspergillus flavu, Aspergillus nigar and Aspergillus flavu respectively) while the same extracts recorded the lowest inhibitory zone diameters against (Aspergillus nigar, Aspergillus flavu and Aspergillus niger respectively). Lemongrass extracts showed the anti-bacterial effects (ethanol, acetone, water) maximum inhibitory zone diameters against (Escherichia coli, Salmonella typhi, andStaphylococcus aureus respectively) while the same extracts recorded the lowest inhibitory zone diameters against (Staphylococcus aureus, Staphylocacus aureus and Bacillus cereus Respectively). lemongrass extracts showed anti-fungal effects (ethanol, acetone, water) the maximum inhibitory zone diameters against (Aspergillus nigar, Aspergillus flavu and Aspergillus flavu respectively) while the same extracts recorded the lowest inhibitory zone diameters against (Aspergillus flavus , Aspergillus nigar and Aspergillus nigar Respectively ) . Rosemary extracts showed anti-bacterial effects (ethanol, acetone, water) maximum diameters of the area inhibitory against (Escherichia coli, Bacillus cereus and Shigell specie respectively), while recorded the same extracts less countries of the region inhibitory against (Staphylococcus aureus, Staphylococcus aureus, Streptococcus pyogenes, respectively), Thyme extracts showed the anti-fungal effects (ethanol, acetone, water) the maximum inhibitory zone diameters against (Aspergillus flavu, Aspergillus nigar and Aspergillus nigar, respectively) while the same extracts recorded the lowest inhibitory zone diameters against (Aspergillus nigar, Aspergillus flavus and Aspergillus flavus respectively) .
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