Journal of food science and technology(Iran)
مجله علوم و صنایع غذایی ایران
FSCT
Agriculture
http://fsct.modares.ac.ir
1
admin
2008-8787
2783-3534
10.22034/fsct
fa
jalali
1398
2
1
gregorian
2019
5
1
16
87
online
1
fulltext
fa
اثر ضدمیکروبی اسانس بهار نارنج بر تعدادی از ریزاندامگان بیماریزا با منشاء غذایی و تعیین ترکیبات شیمیایی، فنل کل، فلاونوئید و پتانسیل آنتیاکسیدانی آن
Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential
<p dir="RTL" style="margin: 0px 0px 10.66px; text-align: justify; line-height: 115%; unicode-bidi: embed; direction: rtl;"><font color="#000000"><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">در این پژوهش، فعالیت ضد­میکروبی اسانس بهار نارنج بر ریزاندامگان بیماری­زای </span><i><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">باسیلوس سرئوس</span></i><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">، <i>لیستریا اینوکوا</i>، <i>استافیلوکوکوس اورئوس</i>، <i>اشرشیا کلی</i>، <i>سودوموناس</i> <i>ائروژینوزا</i>، <i>سالمونلا تیفی</i> و <i>کاندیدا آلبیکنس</i> بررسی شد. ترکیبات شیمیایی، فنل، فلاونوئید کل و پتانسیل آنتی­اکسیدانی اسانس بهار نارنج نیز تعیین گردید. </span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">نتایج آزمون­های فیتوشیمیایی </span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times="">Ferric chloride</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span b="" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">و </span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times="">Shinoda</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span b="" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">وجود ترکیبات فنلی، فلاونوئید و فلاونی در اسانس بهار نارنج را تایید نمود. </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">براساس نتایج آنالیز کروماتوگرافی گازی 14 ترکیب در اسانس بهار نارنج شناسایی شد. </span></i><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times="">Linalool</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span b="" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> <span lang="AR-SA" style="margin: 0px;">با 29/21 درصد ترکیب اصلی اسانس بهار نارنج بود. </span></span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">میزان فنل و فلاونوئید کل در اسانس بهار نارنج به ترتیب برابر با </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">46/0</span></i><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times=""><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>±</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> 35/41 میلی­گرم گالیک اسید بر گرم وزن خشک و </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">50/0</span></i><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times=""><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>±</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> 98/2 میلی­گرم کوئرستین بر گرم وزن خشک بود.</span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"> </span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">فعالیت آنتی­اکسیدانی اسانس بهار نارنج با</span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;"> روش کاهش ظرفیت رادیکالی</span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"> و </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">بتاکاروتن لینوئیک اسید </span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">به ترتیب برابر با </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">60/0</span></i><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times=""><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>±</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> 85/102 میکرو­گرم بر میلی­لیتر و </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">60/65%</span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;"> </span></i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">بود. بیشترین و کم­ترین هاله عدم رشد در غلظت 45 میلی­گرم بر میلی­لیتر به ترتیب برای باکتری­های <i>لیستریا اینوکوا</i> و </span><i><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">سالمونلا تیفی</span></i><i><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;"> </span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;">با قطر </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">66/0</span></i><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times=""><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>±</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><i><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> 50/16 و </span><span b="" lang="AR-SA" style="margin: 0px; line-height: 115%; font-family:;">43/0</span></i><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span dir="LTR" new="" style="margin: 0px; line-height: 115%; font-family:;" times=""><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>±</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span b="" lang="FA" style="margin: 0px; line-height: 115%; font-family:;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> 80/9 میلی­متر مشاهده شد. رنج غلظت بازدارندگی از رشد اسانس بهار نارنج برای ریزاندامگان بیماری­زا 125/3 تا 100 میلی­گرم بر میلی­لیتر بود. رنج حداقل غلظت کشندگی اسانس بهار نارنج 125/3 تا 200 میلی­گرم بر میلی­لیتر بود. براساس نتایج این پژوهش مشخص گردید که اسانس بهار نارنج دارای فعالیت آنتی اکسیدانی و ضد میکروبی مناسبی در برابر ریزاندامگان بیماری­زا بوده، لذا می­توان از آن در محصولات غذایی بهره برد.</span></font><span style='margin: 0px; line-height: 115%; font-family: "Times New Roman",serif; font-size: 10pt;' dir="LTR"></span></p>
<p style="margin: 0px; text-align: justify; line-height: 150%;"><font size="3"><font color="#000000"><span new="" style="margin: 0px; font-family:;" times="">In this study, the antimicrobial effect of <i>Citrus aurantium</i><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span dir="RTL" style="margin: 0px;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span>essential oil on </span><i><span new="" style="margin: 0px; font-family:;" times="">Bacillus cereus</span></i><span new="" style="margin: 0px; font-family:;" times="">,<i> </i></span><i><span new="" style="margin: 0px; font-family:;" times="">Listeria innocua</span></i><span new="" style="margin: 0px; font-family:;" times="">,<i> Staphylococcus </i></span><i><span new="" style="margin: 0px; font-family:;" times="">aureus</span></i><span new="" style="margin: 0px; font-family:;" times="">, </span><i><span new="" style="margin: 0px; font-family:;" times="">Escherichia coli</span></i><span new="" style="margin: 0px; font-family:;" times="">,<i> Pseudomonas aeruginosa, Salmonella typhi </i>and <i>Candida albicans </i></span><span new="" style="margin: 0px; font-family:;" times="">was evaluated. </span><span new="" style="margin: 0px; font-family:;" times="">The chemical compounds, total phenol<i> </i>content, </span><span new="" style="margin: 0px; font-family:;" times="">total flavonoids content</span><span new="" style="margin: 0px; font-family:;" times=""> and antioxidant potential</span><span new="" style="margin: 0px; font-family:;" times=""> of <i>Citrus aurantium</i><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span dir="RTL" style="margin: 0px;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span>essential oil were </span><span new="" style="margin: 0px; font-family:;" times="">determined.</span><span new="" style="margin: 0px; font-family:;" times=""> The results of phytochemical analysis (</span><span new="" style="margin: 0px; font-family:;" times="">Ferric chloride</span><span new="" style="margin: 0px; font-family:;" times=""> and </span><span new="" style="margin: 0px; font-family:;" times="">Shinoda</span><span new="" style="margin: 0px; font-family:;" times="">) showed that, </span><span new="" style="margin: 0px; font-family:;" times="">phenol</span><span new="" style="margin: 0px; font-family:;" times="">, </span><span new="" style="margin: 0px; font-family:;" times="">flavonoids and flavone</span><span new="" style="margin: 0px; font-family:;" times=""> demonstrated the presence in <i>Citrus aurantium</i><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span dir="RTL" style="margin: 0px;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span>essential oil. Based on gas chromatography–mass spectrometry results 19 compounds identified in <i>Citrus aurantium</i> essential oil. </span><span new="" style="margin: 0px; font-family:;" times="">Linalool<span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span dir="RTL" style="margin: 0px;"><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span> </span><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span><span style="margin: 0px;" dir="LTR"></span>(21.29 %) was the major compound in </span><i><span new="" style="margin: 0px; font-family:;" times="">Citrus aurantium</span></i><span new="" style="margin: 0px; font-family:;" times=""> essential oil</span><span new="" style="margin: 0px; font-family:;" times="">.</span><span new="" style="margin: 0px; font-family:;" times=""> </span><span new="" style="margin: 0px; font-family:;" times="">The total phenolic content and </span><span new="" style="margin: 0px; font-family:;" times="">total flavonoids content</span><span new="" style="margin: 0px; font-family:;" times=""> of </span><i><span new="" style="margin: 0px; font-family:;" times="">Citrus aurantium</span></i><span new="" style="margin: 0px; font-family:;" times=""> </span><span new="" style="margin: 0px; font-family:;" times="">essential oil were equal to 41.35 ± 0.46 mg GAE/g </span><span new="" style="margin: 0px; font-family:;" times="">DM</span><span new="" style="margin: 0px; font-family:;" times=""> and </span><span new="" style="margin: 0px; font-family:;" times="">2.98</span><span new="" style="margin: 0px; font-family:;" times=""> ±0.50 </span><span new="" style="background: white; margin: 0px; font-family:;" times="">mg QE/g</span><span new="" style="margin: 0px; font-family:;" times=""> DM</span><span new="" style="margin: 0px; font-family:;" times="">, respectively. The antioxidant potential </span><span new="" style="margin: 0px; font-family:;" times="">based on </span><em><font face="Calibri">radical</font></em><span new="" style="margin: 0px; font-family:;" times=""> Scavenging</span><span new="" style="margin: 0px; font-family:;" times=""> and </span><span new="" style="margin: 0px; font-family:;" times="">β-carotene linoleic acid</span><span new="" style="margin: 0px; font-family:;" times=""> of </span><i><span new="" style="margin: 0px; font-family:;" times="">Citrus aurantium</span></i><span new="" style="margin: 0px; font-family:;" times=""> </span><span new="" style="margin: 0px; font-family:;" times="">essential oil were equal to </span><span new="" style="margin: 0px; font-family:;" times="">102.85 ± 0.60 </span><span new="" style="margin: 0px; font-family:;" times="">μg/ml and 65.60% respectively. </span><span new="" style="margin: 0px; font-family:;" times="">The longest and the shortest diameters of the inhibition zone at the concentration of 45 mg/ml pertained to,</span><i><span new="" style="margin: 0px; font-family:;" times=""> </span></i><i><span new="" style="margin: 0px; font-family:;" times="">Listeria innocua</span></i><span new="" style="margin: 0px; font-family:;" times=""> (16.50</span><span new="" style="margin: 0px; font-family:;" times=""> ±0.66 mm</span><span new="" style="margin: 0px; font-family:;" times="">) and <i>Salmonella typhi</i> (9.80</span><span new="" style="margin: 0px; font-family:;" times=""> ±0.43 mm</span><span new="" style="margin: 0px; font-family:;" times="">), respectively.</span><span new="" style="margin: 0px; font-family:;" times=""> </span><span new="" style="margin: 0px; font-family:;" times="">The </span><span new="" style="margin: 0px; font-family:;" times="">minimum inhibitory concentration </span><span new="" style="margin: 0px; font-family:;" times="">of the </span><i><span new="" style="margin: 0px; font-family:;" times="">Citrus aurantium</span></i><span new="" style="margin: 0px; font-family:;" times=""> </span><span new="" style="margin: 0px; font-family:;" times="">essential oil ranged from 3.125 mg/ml to 100 mg/ml, while its </span><span new="" style="margin: 0px; font-family:;" times="">minimum bactericidal/fungicidal concentration </span><span new="" style="margin: 0px; font-family:;" times="">ranged from 3.125 mg/ml to 200. </span><span new="" style="margin: 0px; font-family:;" times="">Based on the present research, the essential oil </span><i><span new="" style="margin: 0px; font-family:;" times="">Citrus aurantium</span></i><span new="" style="margin: 0px; font-family:;" times=""> antioxidant potential and antimicrobial activity on several </span><span new="" style="margin: 0px; font-family:;" times="">food-borne pathogens </span><span new="" style="margin: 0px; font-family:;" times="">tested and thus can be a good source of food industrial</span><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span><span dir="RTL" lang="FA" new="" style="margin: 0px; font-family:;" times=""><span style="margin: 0px;" dir="RTL"></span><span style="margin: 0px;" dir="RTL"></span>.</span></font></font><span style='margin: 0px; font-family: "Times New Roman",serif;'></span></p>
<p style="margin: 0px; text-align: justify; line-height: normal;"><span new="" style="margin: 0px; font-family:;" times=""><font color="#000000" size="3"> </font></span></p>
بهار نارنج,ریزاندامگان بیماریزا,میکرودایلوشن براث,آزمونهای فیتوشیمیایی.
Citrus aurantium,Pathogenic microorganisms,Microdilution broth,Phytochemical analysis.
291
304
http://fsct.modares.ac.ir/browse.php?a_code=A-10-13599-14&slc_lang=fa&sid=7
farideh
tabatabaei yazdi
farideh
tabatabaei yazdi
tabatabai@um.ac.ir
1003194753284600163685
1003194753284600163685
Yes
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
فردوسی مشهد
fereshteh
falah
فرشته
فلاح
fereshtefalah11@gmail.com
1003194753284600163686
1003194753284600163686
No
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
فردوسی مشهد
behrooz
alizadeh behbahani
بهروز
علیزاده بهبهانی
behrooz66behbahani@gmail.com
1003194753284600163687
1003194753284600163687
No
Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
Alireza
Vasiee
علیرضا
وسیعی
ali.vasiee@gmail.com
1003194753284600163688
1003194753284600163688
No
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
فردوسی مشهد
Ali
Mortazavi
سید علی
مرتضوی
morteza@um.ac.ir
1003194753284600163689
1003194753284600163689
No
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
فردوسی مشهد