Investigation of Antioxidant and anti-bacterial potential of Ricinus communis L. nano-emulsions

Document Type : Original Article


1 Department of Biology, Faculty of Science, Islamic Azad University of Mashhad, Iran

2 department of Biology, Faculty of Science, Islamic Azad University of Mashhad, IRAN.

3 Department of Biology, Mashhad Branch, Islamic Azad University, Mashhad, Iran


Background and Objective: The aim of this study is to examine the antioxidant potential and anti-bacterial efficacy of Ricinus communis L. nano-emulsions.
Subjects and Methods: In this order, the antioxidant activity was evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] test. Meanwhile the antibacterial properties of Ricinus communis L. nano-emulsions were tested using disc diffusion method against the Gram positive bacteria Staphylococcus aureus.
Results: The obtained results revealed that the R. communis L. nano-emulsions have strong ability to inhibit the free radicals of ABTS and DPPH. The IC50 concentration related the both assay was reported 177.66 and 235.79 µg/ml respectively. The anti-bacterial results of demonstrated that R. communis L. nano-emulsions strongly inhibited the growth rate of Staphylococcus aureus with values of 9 mm.
Conclusion: The overall results of this study indicated hat R. communis L. nano-emulsions have strong antioxidant potential and anti-bacterial properties and it can be used in the food and medicinal industries.


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