ران، صفری و همکای گروه شناسای، محتوای عاملی های فنلل آنتینوئید کل، پتانسی و فلوکروبی و فعالیت ضدمیدانی اکسی... 97 Homepage: http://ifstrj.um.ac.ir Research Paper Identification of Functional Groups, Total Phenol and Flavonoids Contents, Antioxidant Potential and Antimicrobial Activity of Black Pepper (Piper nigrum L.) Aqueous Extract and Its Interactions with Chloramphenicol and Amphotericin B E. Safari 1 , H. Barzegar 2* , H. Jooyandeh 3 , B. Alizadeh Behbahani 4 , M. Noshad 5 Received: 2022.01.06 Revised: 2022.02.06 Accepted: 2022.02.27 Available Online: 2022.02.27 Introduction The addition of chemical preservatives increases the shelf life of food products, but prolonged and indiscriminate use of chemical preservatives increases the resistance of microorganisms and the health risks associated with theiruptake. Medicinal plants have a wide variety in the world as well as in Iran. In recent years, the use of natural preservatives such as plant extracts and essential oils, due to their importance and role in controlling the growth of pathogenic microorganisms, has been proposed as an alternative to chemical preservatives. Black pepper is an aromatic medicinal plant. The specific properties of black pepper essential oil, such as its antimicrobial and antioxidant activity, have also been confirmed. Amphotericin B is one of the effective antibiotics for treating infections caused by pathogenic fungi. The mechanism of action of amphotericin B is to destroy fungal cells in such a way that by binding to ergosterol in the cell membrane of fungi, it creates pores and eventually destroys them. One of the most important and common antibiotics used in the treatment of infections caused by pathogenic bacteria is chloramphenicol. This antibiotic is effective against gram-positive and gram-negative bacteria due to its broad spectrum. The aim of this study was to identify bioactive functional groups, antioxidant potential, phenol and total flavonoid compounds and to evaluate the antimicrobial activity of black pepper extract against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus coagulans and Aspergillus niger. Materials and Methods In this study, the antimicrobial effect of black pepper aqueous extract was investigated against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus coagulans and Aspergillus niger by disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. Total phenol and flavonoid contents of the species were determined by Folin-Ciocalteu and AlCl3 assays, respectively. Three biochemical assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis 3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) free radical scavenging and β- caroten/linoleic acid activity systems, were used to evaluate antioxidant activity. Identification of functional groups as well as the structure of organic compounds in black pepper extract was also performed by Fourier transform infrared spectroscopy (FTIR). To evaluate the synergistic effect of black pepper extract in combination with amphotericin B and chloramphenicol antibiotics, Sub-MIC was used. 1, 2, 3, 4 and 5- M.Sc., Associate Professor, Professor, Assistant Professor and Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, respectively. ( * - Corresponding Author Email: hbarzegar@asnrukh.ac.ir) DOI: 10.22067/IFSTRJ.2022.74583.1132 How to cite this article: Safari, E., Barzegar, H., Jooyandeh, H., Alizadeh Behbahani, B., & Noshad, M. (2023). Identification of functional groups, total phenol and flavonoids contents, antioxidant potential and antimicrobial activity of black pepper (Piper nigrum L.) aqueous extract and its interactions with chloramphenicol and amphotericin B. Iranian Food Science and Technology Research Journal 19(1): 79-93. (In Persian with English abstract). http://doi.org/10.22067/IFSTRJ.2022.74583.1132 شهای پژوه نشریه ایرانییع غذایم و صنا علو جلد19 ، شماره1 ، وردین فر- اردیبهشت1412 ص.99 - 99 Iranian Food Science and Technology Research Journal Vol. 19, No. 1, Mar- Apr 2023, p. 79-93