Antioxidant and antimicrobial activities of gamma-irradiated miswak (Salvador persica l.) sticks

Shawky Hany Alsayed; Abdelaleem Mohamed Abdelrazek; Ramadan Mohamed Fawzy; Elbassiony Khalid Ragaei Abdraboh

doi:10.35219/foodtechnology.2024.2.06

Shawky Hany Alsayed Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt https://orcid.org/0000-0003-3051-5665
Abdelaleem Mohamed Abdelrazek Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt https://orcid.org/0000-0002-6900-5446
Ramadan Mohamed Fawzy Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Egypt https://orcid.org/0000-0002-5431-8503
Elbassiony Khalid Ragaei Abdraboh Plant Research Department, Nuclear Research Center, Atomic Energy Authority, Cairo 13759, Egypt https://orcid.org/0000-0002-7112-3783

DOI: https://doi.org/10.35219/foodtechnology.2024.2.06

Keywords: Oxidative stability, benzyl isothiocyanate, microbicidal, pathogenic fungi, pathogenic bacteria, phytochemicals, GC/MS

Abstract

Salvadora persica extract displays valuable biotherapeutic capacities such as antimicrobial and antioxidant traits. The current study was designed to evaluate the antioxidant activity (FRAP and DPPH· assay), antioxidative stability (Rancimat test), and chemical composition (GC/MS analysis) of S. persica extract as affected by different irradiation doses. Furthermore, the study evaluated in vitro the microbicidal action of the ethanol (70%) extract of S. persica sticks in terms of radial growth rate and inhibition zone versus pathogenic microbial strains, including pathogenic bacteria, Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Salmonella typhimurium, and pathogenic fungi, Aspergillus brasiliensis and Candida albicans. In DPPH· and FRAP assays, oxidative stability displayed that the antioxidant capacities in extracts reached maximum values at an irradiation dose of 2 kGy. Both irradiated and non-irradiated extracts exhibited prohibiting influences (strong and moderate) on the growth of the tested bacterial strains. At the same time, the fungal strains, A. brasiliensis and C. albicans showed sensitive and resistant potentials against plant extract.

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