Scholarlink

<p>Quinoa is a historical food crop that has provided vital sustenance to communities for thousands of years, and its consumption has lately expanded due to its potent antioxidant properties and noteworthy antibacterial activities. The present research investigation was carried out to assess the antibacterial properties of two varieties of quinoa as well as their antioxidant activities. The ethanolic extract of both cultivars (Q12 and Taticaca) displayed moderate inhibition potentials that fall within the range of recognized broad-spectrum antibiotics against <i>S. epidermidis</i>,<i> S. aureus</i>, and <i>E. coli</i>. The quinoa extracts were found to have minimum inhibitory (MIC) and bactericidal (MBC) doses ranging from 375 to 750&#xa0;µg/mL. The synergistic effects of quinoa extracts and antibiotics were also explored, revealing moderate synergistic interactions. The strains’ ultrastructure revealed abnormalities related to the protoplasm and cell wall following treatment with quinoa extracts. These antibacterial and antioxidant activities, as documented in this study, can provide insight into how the two Lebanese cultivars of Quinoa might be used for further hygiene and food product preservation applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Evaluation of the antimicrobial and antioxidants potentialities of two Lebanese cultivars of Quinoa (Chenopodium Quinoa Willd.)

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年10月15日

查看全文
  • Mohamad Omeiri,
  • Walid Meouche,
  • Zainab Alawady,
  • Hoda Yusef,
  • Salwa Abdel Rahman

摘要

Quinoa is a historical food crop that has provided vital sustenance to communities for thousands of years, and its consumption has lately expanded due to its potent antioxidant properties and noteworthy antibacterial activities. The present research investigation was carried out to assess the antibacterial properties of two varieties of quinoa as well as their antioxidant activities. The ethanolic extract of both cultivars (Q12 and Taticaca) displayed moderate inhibition potentials that fall within the range of recognized broad-spectrum antibiotics against S. epidermidis, S. aureus, and E. coli. The quinoa extracts were found to have minimum inhibitory (MIC) and bactericidal (MBC) doses ranging from 375 to 750 µg/mL. The synergistic effects of quinoa extracts and antibiotics were also explored, revealing moderate synergistic interactions. The strains’ ultrastructure revealed abnormalities related to the protoplasm and cell wall following treatment with quinoa extracts. These antibacterial and antioxidant activities, as documented in this study, can provide insight into how the two Lebanese cultivars of Quinoa might be used for further hygiene and food product preservation applications.