بررسی تأثیر روش استخراج با آب و اتانول بر بازده استخراج، ترکیبات فنولی، فعالیت آنتی‌اکسیدانی و ضدمیکروبی عصاره گیاه پولک

نویسندگان
محمد نوشاد 1
بهروز علیزاده بهبهانی 1
سمیرا دهقانی 2
1 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.17.100.117
چکیده
گیاه پولک با نام علمی Stachys schtschegleevii در طب سنتی ایران برای درمان عفونت­های باکتریایی، تب روماتیسمی و بیماری­های التهابی­ استفاده می­شود. در این پژوهش، از روش استخراج خیساندن با کمک حلال­های اتانول و آب جهت تهیه عصاره گیاه پولک استفاده گردید و بازده استخراج، میزان فنول کل، فعالیت آنتی­اکسیدانی و ضدمیکروبی عصاره­های حاصله مورد ارزیابی قرار گرفت. عصاره اتانولی گیاه پولک بازده استخراج بالاتری نسبت به عصاره آبی نشان داد (27/0 ± 8/8 درصد در برابر 33/0 ± 9/6 درصد) و میزان ترکیبات فنولی کل آن نیز بالاتر از عصاره آبی بود (28/0 ± 35/55 در برابر 62/0± 4/49 میلی­گرم گالیک اسید بر گرم وزن خشک عصاره). فعالیت آنتی­اکسیدانی بر حسب IC50 نشان داد که عصاره اتانولی به دلیل ترکیبات فنولی بالاتر، قادر است رادیکال­های آزاد را به طور مؤثرتری در مقایسه با عصاره آبی غیرفعال و خنثی کند. نتایج آزمون­های ضدمیکروبی (دیسک دیفیوژن آگار، حداقل غلظت مهارکنندگی و حداقل کشندگی) نشان داد که باکتری­های استافیلوکوکوس اورئوس، لیستریا اینوکوا، اشرشیا کلی و سودوموناس ائروژینوزا حساسیت بیشتری نسبت به عصاره اتانولی داشته و در غلظت برابر عصاره­های آبی و اتانولی، باکتری­های گرم مثبت (استافیلوکوکوس اورئوس و لیستریا اینوکوا) نسبت به انواع باکتری­های گرم منفی (اشرشیا کلی و سودوموناس ائروژینوزا) حساسیت بالاتری نشان دادند. بنابراین عصاره گیاه پولک غنی از ترکیبات فنولی و با فعالیت ضدمیکروبی و آنتی­اکسیدانی قابل توجه می­تواند به عنوان افزودنی و به منظور افزایش ارزش تغذیه­ای و عمر نگهداری محصولات غذایی استفاده شود.
کلیدواژه‌ها
گیاه پولک
عصاره
فعالیت ضدمیکروبی
آنتی‌اکسیدان
نگهدارنده طبیعی

موضوعات

عنوان مقاله English

Evaluation of the effect of aqueous and ethanolic extraction methods on extraction yield, phenolic compounds, and antioxidant and antimicrobial activity of Stachys schtschegleevii extract

نویسندگان English

Mohammad Noshad 1
Behrooz Alizadeh behbahani 1
Samira dehghani 2
1 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
2 M.Sc. Student, 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

The plant Stachys schtschegleevii is used in the Iranian traditional medicine for the treatment of bacterial infections, rheumatism fever, and inflammatory diseases. In this study, the maceration extraction method with ethanol and water was used to obtain S. schtschegleevii extract, and extraction yield, total phenol content, and antioxidant and antimicrobial activity of the obtained extracts were evaluated. The extraction yield of S. schtschegleevii ethanolic extract was higher than that of aqueous extract (8.8±0.27 vs. 6.9±0.33%), and its total phenol content was also higher compared to the aqueous one (55.35±0.28 vs. 49.4±0.62 mg gallic acid/g dried extract). Antioxidant activity based on IC50 showed that the ethanolic extract, due to its higher total phenol content, has the ability to deactive and neutralize free radicals more efficiently in comparison to the aqueous extract. Antimicrobial results (disk diffusion agar, minimum inhibitory concentration and minimum bactericidal concentration) indicated that bacteria Staphylococcus aureus, Listeria innocua, Escherichia coli and Pseudomonas aeruginosa were more sensitive to the ethanolic extract, and at the same concentration of ethanolic and aqueous extracts, gram-positive bacteria (Staphylococcus aureus and Listeria innocua) had higher sensitivity than the gram-negative ones (Escherichia coli and Pseudomonas aeruginosa). Thus, S. schtschegleevii extract rich in phenolic compounds with appreciable antimicrobial and antioxidant activity could be used as an ingredient to increase nutritional value and shelf-life of food products.

کلیدواژه‌ها English

Stachys schtschegleevii
Extract
Antimicrobial activity
Antioxidant
natural preservative
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