Optimization Of Ciciiorium Jntybus Root Extract And Antibacterial And Antioxidant Activities

Solvent, impregnation time, sonication repetitions and ultrasonic power were importantfactors in the process of ultrasound-assisted extraction from chicory (Cichorium intybus) root,while there were no studies about optimizing these four factors for extract yield, totalphenolic content (TPC), antioxidant, antibacterial and antifungal activity of the extracts usingorthogonal matrix design and response surface methodology (RSM). The present researchdemonstrated that the solvent composition played a significant role in the improving extractyield, total phenolic content (TPC), antioxidant and antibacterial activities. The other threefactors had inequable effect on different purposes, ultrasonic power could improve TPC andantioxidant activity, but long time of extraction lowered antioxidant activity.The mainly results as following:1. Combination of70%ethanol v/v,24h impregnation time, three sonication roundsand300W ultrasonic input power was found to be the optimal combination for the chicoryextract yield, TPC, antioxidant activity and antibacterial activity.2. The TPC increased from22.34to27.87mg GAE (gallic acid equivalents)/100g(dry extracts) with increasing solvent polarity. The half inhibition concentration (IC50,μg/mL)of the radical scavenging activity of the chicory extracts ranged from281.00to983.33μg/mL.3. Several extracts displayed antibacterial activities against Escherichia coli,Staphylococcus aureus, Bacillus thuringiensis, Bacillus subtilis and Salmonella typhi. Chicoryroot can be considered as source of natural antioxidant and antibacterial agents and they canalso be used as natural food perservations.