Study on antibacterial and antioxidant activity of Oak gall (Quercus infectoria ( extracts from Iran

Abstract The antioxidant and antibacterial are group from food additive that use on food as preservative. The objective of this study was to determine antioxidant and antibacterial activity of Quercus infectoria galls the using different in vitro methodologies. The extracts of aquatic, ethanolic and methanolic, at a concentration from 300, 600 and 1200 µg/ml, showed a significant antibacterial effect expressed as minimum inhibitory concentration (MIC) against Gram-positive bacteria. In particular, staphylococcus arouse (MIC=300 µg/ml) and Bacillus cereus (MIC=600 µg/ml) were the most inhibited. The antioxidant activity were determined by the 2,2-diphenylpicrylhydrazyl (DPPH)assay and a β-carotene bleaching assay, and compared with that of butylatedhydroxyl toluene (BHT).The data were expressed as the mean ± the standard deviation and they were statistically analyzed by SPSS software using ANOVA (P<0.05). The results showed that among all the solvent extracts, water extract of Quercus infectoria galls had high antioxidant activities as measured by DPPH scavenging (30/15±0.83 µg /ml) and β-carotene linolic acid (89/4±1.11/ml). These parameters for BHT were 5±0.25 and 7.4±0.3 µg/ml respectively