Table 1 showed the DIZ values of the extracts from hawthorn. The results indicated that the ME, EE and AE has certain an

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Table 1 Showed The Diz Values Of The Extracts From Hawthorn The Results Indicated That The Me Ee And Ae Has Certain An 1 (114.7 KiB) Viewed 42 times

Table 1 Showed The Diz Values Of The Extracts From Hawthorn The Results Indicated That The Me Ee And Ae Has Certain An 2 (87.33 KiB) Viewed 42 times

Table 1 Showed The Diz Values Of The Extracts From Hawthorn The Results Indicated That The Me Ee And Ae Has Certain An 3 (43.96 KiB) Viewed 42 times

Table 1 showed the DIZ values of the extracts from hawthorn. The results indicated that the ME, EE and AE has certain antibacterial activity on all of the tested food-borne pathogens, while EAE has antibacterial activity on Staphylococcus aureus, Escherichia coli, Shigella dysenteriae and Salmonella typhimurium. However, TE and PE has no significant antibacterial activity on all of the tested strains. Among them, ME and EE possessed the strongest antibacterial activity (20.4-29.7 mm). Microorganisms ME EE AE EAE T P EE Gram-positive S. aureus 25.5±1.6Ac 26.9+0.7Aa 18.6±0.2Bc 11.1+0.8℃b B. subtilis 22.7 +1.5Ad 24.11.3Ab 17.2 +1.4Bc L. 23.5+0.9Ad 20.4±0.8Bc 8.7 2.6 Cd monocytogenes Gram-negative E. coli 29.7+ 1.3Aa 27.11.1Ba 20.5±0.2Cb 14.7+0.8 D a S. castellani 31.7+2.4Aa 23.8±0.2Bb 22.4+0.7Ba 13.8±0.4 D a S. typhimurium 27.7+0.6Ab 25.8±0.4Ba 18.9+0.4 C 9.7±0.5Dc b с 4 P. aeruginosa 26.2 + 1.1Ab 26.9+1.6Aa 18.1 +0.7Bc с Table 1: DIZ of hawthorn extracts against seven microorganisms. Values represent means of three independent replicates + SD. "-": not detected. Different letters within row (upper case letters) and column (lower case letters) indicate statistically significant differences between the means (P<0.05). 4.2 Total flavonoids and total polyphenols contents The contents of total flavonoids and polyphenols in six hawthorn extracts is present in Fig. 2. The content of flavonoids in the different extracts showed a significant difference (P<0.05) ranged from T ||| I I

4.2 Total flavonoids and total polyphenols contents The contents of total flavonoids and polyphenols in six hawthorn extracts is present in Fig. 2. The content of flavonoids in the different extracts showed a significant difference (P<0.05) ranged from 0.59 to 61.84 mg RE/g DW. The highest total flavonoid content is obtained in PE, followed by ethanol (EE), acetone (AE), ethyl acetate (EAE), trichloromethane (TE) and (ME) extracts. The total polyphenols contents showed a significant difference (P<0.05) and varied in the range from 2.66 to 38.40 mg GAE/g DW. Similar to total flavonoids, the total polyphenols contents decreased along with a decreasing order of solvent polarity (PE> EE> AE> EAE>TE>ME). Figure 2. The content of total flavonoids and polyphenols of different extracts. 75 45 30 EE AE EAE TE Total flavonoids (mg/g) 2 30 ME SH PE 5 Total polyphenols 。

4.3 Microorganism S. E. L. S. P. B. S. aureus coli monocytogenes typhimurium aeruginosa subtilis castellan i Gram Stain + + + ME/MIC 1.25 10 5 1.25 20 10 10 EE/MIC 10 20 20 10 20 20 10 AE/MIC 20 40 40 10 20 40 10 Table 3: MIC (µg/mL) of hawthorn extracts. Question 6 (For Table 3) :Present the data in Table 3 in another correct way.(2 points) Question 7 (For Table 3) :Write a short introduction (<50 words) for the results shown in table 3 based on the fact that; as MIC value decrease the antimicrobial activity increase (2 points)