TY  - JOUR
AU  - Yerubay, Aidana 
AU  - Akhmetova, Saule 
AU  - Konkabayeva, Aiman 
AU  - Rakhimova, Bibigul 
AU  - Baiguzhina, Sara 
AU  - Baiduissenova, Aliya 
AU  - Kalymanov, Igor 
PY  - 2024
TI  - Chemical Composition and Antibacterial Activity of Subcritical CO2 Extract of Beta vulgaris L.
JF  - OnLine Journal of Biological Sciences
VL  - 24
IS  - 2
DO  - 10.3844/ojbsci.2024.189.194
UR  - https://thescipub.com/abstract/ojbsci.2024.189.194
AB  - The perpetual quest for novel antimicrobial agents is an ongoing endeavor within the scientific community. Contemporary investigations concerning members of the family Amaranthaceae, Beta vulgaris, have disclosed significant therapeutic properties in plants that were formerly exclusively employed as dietary resources. The roots and stems of red beets (Beta vulgaris L. var. conditiva) have been found to possess medicinal properties attributed to the presence of betalains and phenols. Furthermore, there exists an inadequacy of information regarding the biological activity pertaining to the seeds of this particular species. The aim of our research was to study the chemical composition of Beta vulgaris L. seeds and evaluate their antibacterial activity. Research objects: Subcritical CO2 extracts of Beta vulgaris L. liquid POCO2. The component composition of the extract was determined on a Clarus 580 gas chromatograph (Perkin Elmer) with a Clarus-SQ mass spectrometric detector. Antibacterial activity was measured using strains recommended by the Republic of Kazakhstan's state pharmacopoeia. According to the results of the analysis of the chemical composition of the liquid CO2 extract - 11 components. The dominant compounds in the extract of Beta vulgaris L. are phenol and creosol. The results of the determination of antibacterial activity make it possible to determine that the liquid CO2 extract of beet seeds has a moderately pronounced potential for antibacterial and antifungal activity at a dosage of 25, 50, and 100 μg against microorganisms S. aureus, B. subtilis, E. coli, P. vulgaris, and yeast fungus C. albicans.