بررسی ترکیبات شیمیایی و خواص آنتی اکسیدانی و ضدمیکروبی اسانس پوست دو گونه از مرکبات

نویسندگان
محمد حجتی
مرضیه امیدی میرزایی
زهرا کیارسی
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.52547/fsct.17.100.127
چکیده
هدف از این پژوهش، استخراج و شناسایی ترکیبات فرار اسانس پوست دو گونه از مرکبات به­نامهای کلمنتین و ماندارین و بررسی پتانسیل آنتی­اکسیدانی و ضدمیکروبی آنها بود. ترکیبات اسانس­ها که به روش تقطیر با بخارآب تهیه شده بودند توسط گازکروماتوگرافی متصل به طیف سنج جرمی شناسایی شدند. توانایی آنتی­اکسیدانی اسانس­ها با روش­ رادیکال­هایABTS و DPPH اندازه­گیری گردید. فعالیت ضدمیکروبی اسانس­ها با روش­ انتشار در دیسک علیه سه باکتری گرم مثبت ( استافیلوکوکوس اورئوس، باسیلوس سوئوس و باسیلوس سابتیلیس)، دو باکتری گرم منفی (اشرشیا کلی و سالمونلا تیفی) و یک مخمر (کاندیدا آلبیکنس) و یک قارچ (آسپرژیلوس نایجر) در مقایسه با آنتی­بیوتیک­های مصنوعی بررسی شد. نتایج GC/MS نشان داد که هر دو اسانس سرشار از مونوترپن­های هیدروژنه بوده و لیمونن ترکیب عمده در هر دو اسانس بود. بیشترین درصد مهار رادیکال­های آزاد DPPHو ABTS برای اسانس کلمنتین، به ترتیب برابر 38/34 و 44/48 درصد و برای اسانس ماندارین به ترتیب 53/67 و44/96 درصد در غلظت ppm 900 مشاهده شد. نتایج نشان داد که هر دو اسانس مانع از رشد میکروارگانیسم­های مورد مطالعه شدند و با افزایش غلظت اسانس، هاله عدم رشد افزایش یافت. بیشترین قطر هاله عدم رشد در هر دو اسانس در کاندیدا آلبیکنس مشاهده گردید. هم­چنین کمترین قطر هاله عدم رشد برای اسانسهای کلمنتین و ماندارین به ترتیب در اشرشیا کلی و آسپرژیلوس نایجر مشاهده گردید. به طور کلی اثر ضد قارچی هر دو اسانس بیشتر از اثر ضدباکتریایی آن‌ها بود. در نتیجه، اسانس پوست مرکبات می­تواند به عنوان یک ماده آنتی اکسیدان و ضد میکروب طبیعی جهت استفاده در مواد غذایی پیشنهاد گردد.
کلیدواژه‌ها
اسانس
گازکروماتوگرافی متصل به طیف سنج جرمی
باکتری‌های بیماری‌زاد
انتشار دیسک آگار

موضوعات

عنوان مقاله English

Evaluation of chemical constituents and antioxidant and antimicrobial properties of the essential oils of two citrus species

نویسندگان English

mohammad hojjati
marzieh omidi-mirzaei
zahra kiarsi
Agricultural Sciences and Natural Resources University of Khuzestan,
چکیده English

The aim of this study was to extract and identify the volatile constituents of the essential oils of two species of citrus named Clementine and Mandarin and to investigate their antioxidant and antimicrobial potential. The compounds of the essential oils prepared by steam distillation were identified by gas chromatography-mass spectrometry (GC/MS). The antioxidant abilities of the essential oils were evaluated by ABTS and DPPH assays. The antimicrobial activities of the essential oils were investigated using the disc diffusion method against three Gram-positive (Staphylococcus aureus, Bacillus ceruse, and Bacillus subtilis) and two Gram-negative (Escherichia coli and Salmonella typhi) bacteria, a yeast (Candida albicans) and a fungus (Aspergillus niger) in comparison with the synthetic antibiotics.

The GC/MS results revealed that both essential oils were rich in hydrogenated monoterpens and limonene was the main compound in both essential oils. The highest percentage of DPPH and ABTS free radical scavenging was shown about 34.38% and 48.44%, respectively for Clementine essential oil and for Mandarin essential oil was 67.53% and 96.44%, respectively, at 900 ppm. The results showed that both essential oils inhibited the growth of the studied microorganisms and increasing the essential oil concentration, increased the zone of inhibition. The highest diameter of inhibition zone was observed in Candida albicans in both essential oils. The lowest inhibition zone for Clementine and Mandarin essential oils was also observed in Escherichia coli and Aspergillus niger, respectively. In general, the antifungal effect of both essential oils was more than their antibacterial effect. In conclusion, citrus peel essential oil could be suggested as a natural antioxidant and antimicrobial substance for use in food products.

کلیدواژه‌ها English

Essential oil
GC/MS
Pathogenic bacteria
Disc diffusion
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