کاربرد اسانس روغنی آرتیمیسیا افسنطین در کنترل رشد باکتری های بیماری زا روی کاهوی تازه

نویسندگان
نفیسه دعوتی 1
سمیه علی میرزائی 2
1 استادیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
2 کارشناس آزمایشگاه، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران
10.29252/fsct.17.01.08
چکیده
امروزه به دلیل اثرات جانبی نگهدارنده­های شیمیایی، مصرف نگهدارنده­های طبیعی نظیر اسانس­های روغنی پیشنهاد می­شود. سال­های زیادی است که فعالیت ضدمیکروبی اسانس­های روغنی به خوبی شناخته شده است. در این مطالعه، بعد از تهیه اسانس روغنی آرتیمیسیا افسنطین، ترکیبات آن توسط کروماتوگرافی گازی-طیف سنج جرمی GC-MS)) شناسایی شد. سپس فعالیت ضدمیکروبی اسانس روغنی علیه استافیلوکوکوس اورئوس، اشرشیاکلی، سالمونلا تایفی و باسیلوس سرئوس توسط روش­های انتشار دیسک در آگار، MIC و MBC ارزیابی گردید. براساس نتایج MIC، غلظت­های اسانس روغنی (µl/ml) 16، 32 و 64 جهت ارزیابی کارایی آن در غیرفعال سازی رشد باکتری­های­ بیماریزا روی کاهوی تازه انتخاب گردید. کاهو با استافیلوکوکوس اورئوس، اشرشیاکلی، سالمونلا تایفی و باسیلوس سرئوس تلقیح گردید و تعداد باکتری­ها در فواصل زمانی (0، 3، 24 و 72 ساعت) شمارش گردید. غلظت زد- بتا- اوسیمن اکساید به عنوان ترکیب اصلی اسانس روغنی 2.36± 76.53 % بود. نتایج مقادیر MIC، MBC و انتشار دیسک در آگار نشان داد که حساس­ترین و مقاوم­ترین باکتری­ها به ترتیب استافیلوکوکوس اورئوس و اشرشیاکلی می­باشند. در مقایسه با کنترل (آب)، کاهوی تیمار شده با اسانس روغنی µl/ml 64 بعد از 72 ساعت تیمار نشان داد که باعث کاهش 3.36، 2.27، 3.23 و 3.47 لگاریتمی به ترتیب در تعداد استافیلوکوکوس اورئوس، اشرشیاکلی، سالمونلا تایفی و باسیلوس سرئوس در هر گرم کاهو می­شود. این تحقیق نشان داد که اسانس روغنی آرتیمیسیا افسنطین می­تواند یک عامل ضدمیکروبی موثر جهت کنترل رشد باکتری­های پاتوژنیک روی کاهوی تازه باشد.
کلیدواژه‌ها
ضدمیکروبی- آرتیمیسیا افسنطین- کاهو

موضوعات

عنوان مقاله English

Application of Artemisia absinthium essential oil to the control of pathogenic bacteria growth on fresh lettuce

نویسندگان English

nafiseh davati 1
Somaye Ali Mirzaei 2
1 Assistant professor, Department of Food Science and Technology, Bu-Ali Sina University. Hamedan, Iran
2 Laboratory technician, Department of Food Science and Technology, Bu-Ali Sina University. Hamedan, Iran
چکیده English

Today, because of the side effects of chemical preservatives, it is suggested to use natural antimicrobial compounds such as essential oils. The antimicrobial activities of essential oils are well recognized for many years. In this study, after preparation of Artemisia absinthium essential oil, its components were identified by Gas chromatography–mass spectrometry (GC-MS). Then antibacterial activity of the essential oil was evaluated against Staphylococcus aureus, Escherichia coli, Salmonella typhi and Bacillus cereus by agar disk-diffusion, MIC and MBC methods. Based on MIC results, essential oil concentrations of 16, 32 and 64 (µl/ml) were selected to evaluate its efficacy in inactivating the growth of pathogenic bacteria on fresh lettuce. Lettuce was inoculated with Staphylococcus aureus, Escherichia coli, Salmonella typhi and Bacillus cereus and the bacterial count were enumerated at time intervals (0 h, 3 h, 24 h, and 72 h). The concentration of (Z)-β-Ocimene oxide as the major component of the essential oil was 76.53±2.36%. The results of MIC, MBC values and agar disk-diffusion showed that the most sensitive and the most resistant bacteria were Staphylococcus aureus and Escherichia, respectively. Compared to control (water), lettuce treated with 64 µl/ml essential oil at 72 h after treatment showed an up to 3.36, 2.27, 3.23 and 3.47 log CFU/g reductions in Staphylococcus aureus, Escherichia coli, Salmonella typhi and Bacillus cereus, respectively. This research showed that Artemisia absinthium essential oil may be an effective antimicrobial agent to the Control of pathogenic bacteria growth on fresh lettuce.

کلیدواژه‌ها English

Antimicrobial- Artemisia absinthium- Lettuce
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