Investigation of antibacterial properties of anthocyanin extracted from purple carrots

Background and Aim : Due to the remarkable ability of different species of bacteria to acquire resistance genes, antibiotic resistance is currently a major challenge for health care in developed and developing countries. With the emergence and spread of drug-resistant pathogens, bacterial infections have become more difficult to treat. Therefore, it is necessary to search for new and cost-effective sources of antimicrobials with the property of inhibiting microbial growth and fewer side effects. Plants contain various bioactive compounds with therapeutic properties that can be a good option for searching for new antimicrobials. The aim of this study was to extract anthocyanin from purple carrots and to investigate its antibacterial effects.Methods : Anthocyanin was extracted using acidic ethanol solvent. Total anthocyanin and monomeric anthocyanin were measured using UV-Vis spectrophotometer at ۵۲۰ and ۷۰۰ nm and by pH differential method at pH ۱.۰ and ۴.۵. The antibacterial activity also was investigated by broth microdilution assay and spot test.Results : Purple carrots anthocyanin showed significant antibacterial effects against human bacterial pathogens including Staphylococcus aureus, Escherichia coli, and Salmonella typhi. The most antibacterial activity of anthocyanin was observed against Staphylococcus aureus.Conclusion : The results of this study indicate that in addition to being used as a natural colorant in the food industry, anthocyanin extracted from purple carrots can be used as an antibacterial to treat bacterial infections.

کلیدواژه ها:

Purple carrot ، Anthocyanin ، Antibacterial activity