Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 4 2014-12-01 2014-12-01 AROMA PROFILE AND ANTIMICROBIAL PROPERTIES OF ALCOHOLIC AND AQUEOUS EXTRACTS FROM ROOT, LEAF AND STALK OF NETTLE (Urtica dioica L.) 220 224 EN Razzagh Mahmoudi Razzagh Mahmoudi Kiumars Amini Kiumars Amini Omid Fakhri Omid Fakhri Mahsa Alem Mahsa Alem Medicinal plant can be considered as a great source of new antimicrobial agents due to their enormous therapeutic potential and limited side effects. Nettle (Urtica dioica L.) is a widespread and common medicinal plant widely used in traditional medicine. The present study investigates the antimicrobial potency of alcoholic and aqueous extracts of Urtica dioica on some gram positive and negative bacteria and also a particular type of fungi and analyzes the extracts to find the active ingredients by gas chromatography-mass spectroscopy (GC-MS) method. Results from disc diffusion assay indicated that water extract of root, leaf and stalk had the highest antimicrobial activity respectively and caused significant inhibition zones in P. vulgaris, L. monocytogenes and K. pneumoniae cultures. Antimicrobial efficacy of ethanol extracts was higher in root extract which caused high growth inhibition zones in P. vulgaris, K. pneumoniae and S. aureus cultures. MBC and MIC experiments of the ethanol extract illustrated that the most powerful antimicrobial effect was related to the stem organ extract on K. pnuomonae and S. aureus bacteria. Highest level of antibacterial effects in root can be due to its higher concentration of contents compared to other organs. Based on these results it can be suggested that Urtica dioica and its water and ethanol extracts have noticeable antimicrobial effects against gram negative, positive and Candida albicans fungi that may be applicable as a prophylactic or therpeutic antimicrobial agent in both human and animals.
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