Evaluation of Antioxidant and Antibacterial Properties of Chlorophyll Extracted from Persian Clover ( Trifolium resupinatum L.)

The use of natural dyes in foods enhances the quality, efficiency and sensory properties of the product and also, they are associated with anti-inflammatory and anti-cancer effects and therefore they play an important role in human health. Chlorophyll is used as a natural pigment in a variety of foods. The aim of this study was extraction of chlorophyll from Persian clover ( Trifolium resupinatum L.) using enzyme method and evaluation its antioxidant and antibacterial properties. Antioxidant activity of chlorophyll extracted from Persian clover was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP) and antibacterial effects against different microorganisms was also carried out using agar disk diffusion and microdilution (MIC and MBC) methods. The results showed that the concentration of chlorophyll a was almost twice of chlorophyll b and higher concentrations of chlorophyll had higher antioxidant activity in DPPH and ABTS free radicals scavenging and FRAP (p>0.05). Antibacterial effects of chlorophyll at concentrations of 20, 40, 60 and 100 μM were different, with bacterial resistance in Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus > Listeria monocytogenes ( P<0.05) in agar disk diffusion and Pseudomonas aeruginosa > Salmonella typhi > Escherichia coli > Staphylococcus aureus = Listeria monocytogenes in microdilution respectively. Based on the results and the antioxidant and antibacterial effects of chlorophyll at higher concentrations, it can be used as a biocolorant in food and pharmaceuticals. However, further tests are needed to obtain further results.