en تخصصي Special Original article Original article <div style="text-align: justify;"><span style="font-family:times new roman;"><strong>Background:</strong> There is growing demand to improve physicochemical, microbiological, and sensory properties of fresh foods using natural herbal antimicrobial and antioxidant compounds. The aim of the present study was to investigate antioxidant and antibacterial properties of some native edible plants of Kermanshah, Western Iran.<br> <strong>Methods:</strong> The methanolic extracts of leaves of <em>Falcaria vulgaris</em>, <em>Allium rotundum</em>, <em>Tragopogon graminifolius</em>, and <em>Mentha longifolia</em> plants were prepared. The antibacterial effects of these four plant extracts were determined on <em>Salmonella typhimurium</em>, <em>Bacillus subtilis</em>, <em>B. cereus</em>, <em>Staphylococcus aureus</em>, <em>Listeria monocytogenes</em>, and <em>Escherichia coli</em> O157:H7 using micro-broth dilution and agar disk diffusion assays. Also, the 2,2-diphenyl-1-picrylhydrazyl hydrate assay was used for determination of antioxidant properties of the plant extracts. The analysis was performed using SPSS 16.0 (Chicago, IL, USA) software package.<br> <strong>Results:</strong> The most antibacterial effectiveness was significantly (<em>p</em><0.05) found for <em>M. longifolia</em> extract. The following sequence inhibition effect on investigated bacterial strains was observed: <em>M. longifolia</em>><em>T. graminifolius</em>><em>A. rotundum</em>><em>F. vulgaris</em>. Moreover, Gram-negative bacteria were more resistant to the presence of methanolic plant extracts than Gram-positive bacteria. The highest antioxidant activity (based on IC₅₀) was significantly (<em>p</em><0.05) found for <em>M. longifolia</em> (0.88&plusmn;0.12 mg/ml); as well as these rates for <em>T. graminifolius</em>, <em>A. rotundum</em>, and <em>F. vulgaris</em> extracts were 0.45&plusmn;0.78, 0.26&plusmn;0.07, and 0.14&plusmn;0.23 mg/ml, respectively.<br> <strong>Conclusion:</strong> The studied edible plants had antimicrobial and antioxidant activities that recommend as potential preservatives in food products. However, methanolic extract of <em>M. longifolia</em> had the best antibacterial and antioxidant properties <em>in vitro</em>.</span></div> Anti-Bacterial Agents, Antioxidants, Plants 93 98 http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-144-5&slc_lang=en&sid=1 Y. Shahbazi y.shahbazi@razi.ac.ir Yes Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran