Inhibitory impact of aqueous, ethanolic and methanolic extracts of saffron (Crocus sativus) petals against some pathogenic bacteria

Hassan FEIZI; Marzieh ABOLFATHI; Nafiseh AGHELI

doi:10.55779/nsb16111705

Authors

Hassan FEIZI University of Torbat Heydarieh, Department of Plant Production, Saffron Institute (IR)
Marzieh ABOLFATHI University of Hormozgan, Faculty of Marine Science and Technology, Department of Fisheries, Bandar Abbas (IR)
Nafiseh AGHELI University of Torbat Heydarieh, Department of Plant Production, Saffron Institute (IR)

DOI:

https://doi.org/10.55779/nsb16111705

Keywords:

alcoholic extract, antibacterial activity, aqueous extract, food-borne bacterial, saffron petals

Abstract

The aim of this study was to investigate the antimicrobial properties of aqueous and alcoholic extracts of saffron (Crocus sativus L.) petals against some of the most important food-borne bacterial pathogens such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and Escherichia coli in vitro. According to the results, all three aqueous, ethanolic and methanolic extracts of saffron petals (at concentration of 350 mg/ ml) showed significant inhibitory effect on the studied food-borne bacteria. However, the aqueous extract of saffron petal showed higher antibacterial activity against the studied bacteria compared to other two extracts and its inhibitory effect on the studied gram-positive bacteria, S. aureus, L. monocytogenes, B. cereus was significantly higher than gram-negative bacterium E. coli. The results of the MIC determinations of aqueous extract of saffron petals showed that concentrations lower than 43.75 mg/ml did not inhibit the growth of B. cereus and S. aureus bacteria, while MIC values were lower for E. coli and L. monocytogenes bacteria. According to the results, saffron petal, especially its aqueous extract, has the potential to be used as a natural preservative in the food industry.

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