اثر ضدمیکروبی اسانس بهار نارنج بر تعدادی از ریزاندامگان بیماری‌زا با منشاء غذایی و تعیین ترکیبات شیمیایی، فنل کل، فلاونوئید و پتانسیل آنتی‌اکسیدانی آن

نویسندگان
farideh tabatabaei yazdi 1
فرشته فلاح 1
بهروز علیزاده بهبهانی 2
علیرضا وسیعی 1
سید علی مرتضوی 1
1 فردوسی مشهد
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
در این پژوهش، فعالیت ضد­میکروبی اسانس بهار نارنج بر ریزاندامگان بیماری­زای باسیلوس سرئوس، لیستریا اینوکوا، استافیلوکوکوس اورئوس، اشرشیا کلی، سودوموناس ائروژینوزا، سالمونلا تیفی و کاندیدا آلبیکنس بررسی شد. ترکیبات شیمیایی، فنل، فلاونوئید کل و پتانسیل آنتی­اکسیدانی اسانس بهار نارنج نیز تعیین گردید. نتایج آزمون­های فیتوشیمیایی Ferric chloride و Shinoda وجود ترکیبات فنلی، فلاونوئید و فلاونی در اسانس بهار نارنج را تایید نمود. براساس نتایج آنالیز کروماتوگرافی گازی 14 ترکیب در اسانس بهار نارنج شناسایی شد. Linalool با 29/21 درصد ترکیب اصلی اسانس بهار نارنج بود. میزان فنل و فلاونوئید کل در اسانس بهار نارنج به ترتیب برابر با 46/0± 35/41 میلی­گرم گالیک اسید بر گرم وزن خشک و 50/0± 98/2 میلی­گرم کوئرستین بر گرم وزن خشک بود. فعالیت آنتی­اکسیدانی اسانس بهار نارنج با روش کاهش ظرفیت رادیکالی و بتاکاروتن لینوئیک اسید به ترتیب برابر با 60/0± 85/102 میکرو­گرم بر میلی­لیتر و 60/65% بود. بیشترین و کم­ترین هاله عدم رشد در غلظت 45 میلی­گرم بر میلی­لیتر به ترتیب برای باکتری­های لیستریا اینوکوا و سالمونلا تیفی با قطر 66/0± 50/16 و 43/0± 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.
کلیدواژه‌ها
بهار نارنج
ریزاندامگان بیماری‌زا
میکرودایلوشن براث
آزمون‌های فیتوشیمیایی

موضوعات

عنوان مقاله English

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

نویسندگان English

farideh tabatabaei yazdi 1
fereshteh falah 1
behrooz alizadeh behbahani 2
Alireza Vasiee 1
Ali Mortazavi 1
1 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 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
چکیده English

In this study, the antimicrobial effect of Citrus aurantium essential oil on Bacillus cereus, Listeria innocua, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi and Candida albicans was evaluated. The chemical compounds, total phenol content, total flavonoids content and antioxidant potential of Citrus aurantium essential oil were determined. The results of phytochemical analysis (Ferric chloride and Shinoda) showed that, phenol, flavonoids and flavone demonstrated the presence in Citrus aurantium essential oil. Based on gas chromatography–mass spectrometry results 19 compounds identified in Citrus aurantium essential oil. Linalool (21.29 %) was the major compound in Citrus aurantium essential oil. The total phenolic content and total flavonoids content of Citrus aurantium essential oil were equal to 41.35 ± 0.46 mg GAE/g DM and 2.98 ±0.50 mg QE/g DM, respectively. The antioxidant potential based on radical Scavenging and β-carotene linoleic acid of Citrus aurantium essential oil were equal to 102.85 ± 0.60 μg/ml and 65.60% respectively. The longest and the shortest diameters of the inhibition zone at the concentration of 45 mg/ml pertained to, Listeria innocua (16.50 ±0.66 mm) and Salmonella typhi (9.80 ±0.43 mm), respectively. The minimum inhibitory concentration of the Citrus aurantium essential oil ranged from 3.125 mg/ml to 100 mg/ml, while its minimum bactericidal/fungicidal concentration ranged from 3.125 mg/ml to 200. Based on the present research, the essential oil Citrus aurantium antioxidant potential and antimicrobial activity on several food-borne pathogens tested and thus can be a good source of food industrial.

کلیدواژه‌ها English

Citrus aurantium
Pathogenic microorganisms
Microdilution broth
Phytochemical analysis
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 87
اردیبهشت 1398
صفحه 291-304