بررسی تنوع ترکیبات فیتوشیمیایی و اثرات ضد باکتریایی اسانس گیاه درمنه معطر (Artemisia fragrans Willd.) در فصول مختلف

نویسندگان
مهدی یونسی حمزه خانلو 1
بیوک آقا فرمانی 2
کاظم علیرضالو 2
امید فتحی زاده 1
محسن سبزی نوجه ده 1
1 استادیار، گروه جنگلداری و گیاهان دارویی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز
2 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز
چکیده
در این تحقیق تاثیر تنوع فصلی بر نوع و درصد ترکیبات فیتوشیمیایی اسانس گیاه معطر درمنه برای نخستین بار در گیاه دارویی درمنه معطر Artemisia fragrans Willd. بررسی شد. نمونه­های گیاهی در چهار فصل متفاوت جمع­آوری و سپس توسط دستگاه کلونجر اسانس­گیری شدند.در ادامه اسانس فصول مختلف با استفاده از دستگاه کروماتوگرافی گازی-طیف سنج جرمی آنالیز شدند. در مجموع 50 ترکیب مختلف در 4 نوع اسانس حاصل از فوصل مختلف شناسایی شد. اجزای اصلی اسانس در فصل­های مختلف شامل کامفور، توجون، 1،8- سینئول بودند. همچنین نتایج آنالیز نشان داد که منوترپن­ها بخش عمده ترکیبات اسانس در شهریور (87/91 %)، آذر (55/90 %)، اردیبهشت (32/96 %) و تیر (4/95 %) بودند. بیشترین مقدار ترکیبات فنولی (mg GAE/g 49/5) و ظرفیت آنتی اکسیدانی (89/28 %) در اسانس حاصل از شهرویور ماه مشاهده شد. اثرات ضد باکتریایی اسانس فصول مختلف با استفاده از روش انتشار دیسک بر روی باکتری­های Escherichia coli، Proteus vulgaris، Klebsiella pneumonia، Staphylococcus aureus وBacillus subtillus انجام گرفت. بر اساس نتایج تحقیق، باکتری­های گرم منفی (E. coli، P. vulgaris وK. Pneumonia ) در برابر اسانس درمنه معطر در مقایسه با باکتری­های گرم مثبت (S. aureus و B. subtillus) حساس­تر بودند. نتایج این تحقیق می­تواند در تعیین بهترین تاریخ نمونه­برداری از این گیاه جهت مصارف دارویی و ضدباکتریایی مفید باشد.
کلیدواژه‌ها
تغییرات فصلی
درمنه
توجون
1-کامفور
1
8- سینئول
کارواکرول

موضوعات

عنوان مقاله English

Study of phytochemical composition and antibacterial effects of Artemisia fragrans Willd. essential oil in different seasons

نویسندگان English

Mehdi Younessi 1
Boukaga Farmani 2
Kazem Alirezalu 2
Omid Fathizadeh 1
Mohsen Sabzi Nojadeh 1
1 Assistant Professor, Department of Forestry and Medicinal Plants, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
2 Assistant Professor, Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
چکیده English

In the current study, the effect of seasonal variation on the type and percentage of phytochemical compounds of Artemisia fragrans Willd. essential oil was investigated. Herbal samples were collected in 4 different seasons and then their essential oils were extracted by the Clevenger type apparatus. In the following, the essential oil compositions of each season was analyzed by GC-MS apparatus. In total, 50 different compounds were identified in four sentential oil. The major components of the essential oil were camphor, thujone, and 1,8-cineole in different seasons. Also, the results showed that monotreptans were the major class of essential oil compounds in September (91.87%), December (90.55%), May (96.32%) and July (95.4%). The highest amount of phenolics (5.49 mg GAE/g) and antioxidant capacity (28.98%) were observed in essential oil of Septebmer. Antibacterial effects of the different essential oils using paper disc diffusion method were carried out on Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Staphylococcus aureus, and Bacillus subtilus. Based on the results of the study, gram negative bacteria (E. coli, Proteus vulgaris, and K. pneumonia) were more susceptible to artemisia essential oils in comparison with gram positive bacteria (S. aureus and B. subtilus). The results of this research can be useful in determining the best sampling date of this plant for pharmaceutical and antibacterial uses.

کلیدواژه‌ها English

Seasonal variation
Artemisia
Thujone
l–Camphor
1
8-Cineole
Carvacral
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