Antioxidant and antimicrobial activities of the ethanolic extract of both seeds and green parts of parsley (Petroselinum erispum) and coriander (Coriandrum sativum) were examined in addition to their content of phenolic compounds. Several methods were used in studying the antioxidant activity such as peroxide value, p-anisidine test – malonaldhyde and DPPH (antiradical activity). Antimicrobial activity of the extracts towards six microbial strains; two bacterial strains (Salmonella typhi and Staphylococcus aureus), one yeast (Candida tropicals) and three fungal strains (Aspergillus flavus, Mucor sp and Emericella nidulans) was assessed by determination of inhibition zone and count of bacteria, yeast and spares of fungus. The results revealed that the leaves extracts have high levels of phenolics than the seeds extracts. Concerning antioxidant activity, significant decreases (p>0.001) were observed in peroxide, P- anisidine and TBA values as compared to control oil. On the other hand, scavenging activity % of the four extracts on DPPH radical were higher than that of butylated hydroxyl toluene (BHT) especially with high concentration (1000 µg/ ml). Regarding antimicrobial activity, the results showed that the extract of parsley seeds has the highest reduction percent in growth of all the examined microorganisms. The result also revealed that Mucor sp was resistant to the action of parsley extracts while Aspergillus flavus has the highest resistance against coriander extracts. In conclusion, utilization of parsley and coriander or their components as food additives will increase the antioxidant and the antimicrobial potential of the food which prevent food deterioration and improve the shelf-life of food beside its nutritional value.
Cite This Article as:
[Husni Farah, Elsayed Elbadrawy, Ali A. Al-Atoom (2015); Evaluation of antioxidant and antimicrobial activities of ethanolic extracts of Parsley (Petroselinum erispum) and Coriander (Coriandrum sativum) plants grown in Saudi Arabia Int. J. of Adv. Res. 3 (4). 0] (ISSN 2320-5407). www.journalijar.com
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