Iranian Biology Society Journal of Plant Research (Iranian Journal of Biology) 2383-2592 37 1 2024 03 20 Effect of different extraction conditions with ultrasound on antiradical and antimicrobial properties of caper (Capparis spinosa) alcoholic extract Effect of different extraction conditions with ultrasound on antiradical and antimicrobial properties of caper (Capparis spinosa) alcoholic extract 93 106 2188 10.22034/jpr.2022.2188 FA Mohammad Anvar Kalkali Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran Hamid Sarhadi Department of Food Science & Technology, Bam Branch, Islamic Azad University, Bam, Iran Fatemeh Shahdadi Department of Food Science & Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran 0000-0002-7523-3429 Journal Article 2022 01 07 To extract active ingredients of herbal, several methods including soxhlet and maceration or new technologies such as microwave and ultrasound are being used. The aim of this study was to evaluate the efficiency of ultrasound in extraction of phenolic, antimicrobial and antradical compounds of leaf, root and fruit of Capparis spinosa L. Optimization by response surface method was considered using time factor (10, 25 and 40 minutes) and sound intensity (40, 70 and 100%) with alcoholic solvent (ethanol 76%) was considered. The results showed ultrasound power was more effective factor than time. By increasing of ultrasound power and the time of extraction yield increased. The optimum conditions for alcoholic extraction of antioxidant and antimicrobial compounds were extraction time of 36 min and ultrasound power of 91 percent. In these condition, total phenolic content was obtained 25.47, 17.24 and 23.63 mg/g in leaf, root and fruit, respectively and IC50 was 9.13, 40.20 and 45.30 µg/mg in leaf, root and fruit, respectively. The minimum inhibitory concentration for Bacillus cereus was obtained 1.07, 2.15 and 8.02 mg/ml in leaf, root and fruit, respectively and minimum bactericidal concentration was 1.41 and 8.62 mg/ml in leaf and root. Minimum bactericidal concentration for Bacillus cereus was obtained 12.5 mg/ml in fruit. In general, it was found that alcoholic extracts obtained by ultrasound method had significant phenolic compounds and with increasing time factors and sound intensity, the extraction of antimicrobial compounds from leaves, roots and fruits of plants increased. To extract active ingredients of herbal, several methods including soxhlet and maceration or new technologies such as microwave and ultrasound are being used. The aim of this study was to evaluate the efficiency of ultrasound in extraction of phenolic, antimicrobial and antradical compounds of leaf, root and fruit of Capparis spinosa L. Optimization by response surface method was considered using time factor (10, 25 and 40 minutes) and sound intensity (40, 70 and 100%) with alcoholic solvent (ethanol 76%) was considered. The results showed ultrasound power was more effective factor than time. By increasing of ultrasound power and the time of extraction yield increased. The optimum conditions for alcoholic extraction of antioxidant and antimicrobial compounds were extraction time of 36 min and ultrasound power of 91 percent. In these condition, total phenolic content was obtained 25.47, 17.24 and 23.63 mg/g in leaf, root and fruit, respectively and IC50 was 9.13, 40.20 and 45.30 µg/mg in leaf, root and fruit, respectively. The minimum inhibitory concentration for Bacillus cereus was obtained 1.07, 2.15 and 8.02 mg/ml in leaf, root and fruit, respectively and minimum bactericidal concentration was 1.41 and 8.62 mg/ml in leaf and root. Minimum bactericidal concentration for Bacillus cereus was obtained 12.5 mg/ml in fruit. In general, it was found that alcoholic extracts obtained by ultrasound method had significant phenolic compounds and with increasing time factors and sound intensity, the extraction of antimicrobial compounds from leaves, roots and fruits of plants increased. https://plant.ijbio.ir/article_2188_b440509a0106086a67bc2ea9df0a1dab.pdf