بررسی مقایسه ای اثر بازدارندگی و کشندگی عصاره برگ گیاه نوروزک (Salvia leriifolia) حاصل از روش‌های استخراج متداول با حلال و سیال فوق داغ بر برخی از میکروارگانیسم‌های مواد غذایی

نویسندگان
محبوبه سرابی جماب 1
منا کاوه 2
معصومه مدرس 3
1 دانشیار، گروه زیست فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 دانشجوی دکتری، گروه فرآوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی
3 استادیار، گروه زیست شناسی، دانشکده علوم پایه، دانشگاه فرهنگیان، مشهد، ایران
10.52547/fsct.17.108.45
چکیده
در این پژوهش استخراج عصاره از برگ نوروزک با دو روش استخراج متداول با حلال (دمای استخراج 70 ؛ 80 و 90 درجه سانتی­گراد، زمان استخراج 30، 75 و 120 دقیقه و نسبت حلال آب به اتانول 50 به 50، 60 به 40 و 70 به 30) و استخراج با سیال فوق داغ (دمای استخراج 130، 145 و 160 درجه سانتی­گراد، زمان استخراج 10 ، 20 و30 دقیقه و نسبت حلال آب به اتانول 60 به 40، 80 به 20 و 100 به 0) انجام شد و قدرت ضدمیکروبی عصاره‌های استخراج شده روی چند میکروارگانیسم شاخص در مواد غذایی با روش تعیین حداقل غلظت بازدارندگی رشد و حداقل غلظت کشندگی میکروارگانیسم­ها ارزیابی گردید. نتایج نشان داد در هر دو روش استخراج، کمترین غلظت جهت جلوگیری از رشد اکثر میکروارگانیسم­های مورد آزمون 5/0 میلی­گرم بر میلی­لیتر بود؛ این در حالی است که حداقل غلظت کشندگی، بسته به نوع میکروارگانیسم بین 5 تا 500 میلی­گرم بر میلی­لیتر متغیر بود. در روش استخراج متداول با حلال، تیمار شامل دمای 80 درجه سانتی­گراد، زمان 75 دقیقه و نسبت مساوی از دو حلال و در روش استخراج با سیال فوق داغ تیمار شامل دمای 160 درجه سانتی­گراد، زمان 20 دقیقه و نسبت حلال آب به اتانول 80 به 20، بیشترین خاصیت ضدمیکروبی را نشان دادند. با توجه به نتایج بدست آمده می­توان اظهار نمود نوع روش استخراج عصاره ترکیبات گیاهی، تأثیر بسزایی در مهار یا جلوگیری از رشد میکروارگانیسم­های عامل فساد یا بیماری در مواد غذایی داشته و در صورت بهینه­یابی هر یک از روش­های استخراج ، می­توان از عصاره حاصل بیشترین استفاده را جهت افزایش زمان ماندگاری مواد غذایی بکار برد.
کلیدواژه‌ها
حداقل غلظت بازدارندگی رشد
حداقل غلظت کشندگی
نوروزک
استخراج با سیال فوق داغ

موضوعات

عنوان مقاله English

Comparative study on the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the Salvia leriifolia leaf extract using traditional and superheated solvent extraction on some of the food microorganisms

نویسندگان English

Mahboobe Sarabi Jamab 1
Mona Kaveh 2
Masoumeh Modarres 3
1 Research Institute of Food Science and Technology (RIFST)
2 PhD Student, Food Processing Department, Research Institute of Food Science and Technology (RIFST)
3 Department of Biology, Faculty of basic Science, Farhangian University, Mashhad,
چکیده English

In this research extraction of Salvia leriifolia leaf was carried out using two extraction methods including traditional solvent extraction (with different solvent ratio of water /ethanol 50:50, 60:40 and 70:30 at temperature 70, 80 and 90 ºC and time duration of 30, 75 and 120 min), and superheated solvent extraction (at temperature 130, 145 and 160 ºC, time duration of 10, 20 and 30 minutes and solvent ratio of water/ethanol 60:40, 80:20 and 100:0) and the antimicrobial activity of extracts against some of food microorganisms using minimum inhibition concentration and minimum bactericidal concentration methods were measured. In both extraction methods, the MIC of most microorganisms was 0.5 mg/ml, while the MBC, depending on the microorganism, was between 5 and 500 mg/ ml. In the conventional solvent extraction procedure, the treatment was carried out at a temperature of 80 ° C, 75 minutes, and equal ratio of two solvents, and in superheated solvent extraction method, treatment including temperature of 160 ° C, time of 20 minutes, and water/ Ethanol ratio of 80 to 20 showed the most antimicrobial activity. Based on the results, it can be stated that the type of plant extraction method has a significant effect on inhibiting or preventing the growth of food borne or spoilage microorganisms, and if any of the plant extraction technique are optimized, they can be better used to increase the shelf life of food.

کلیدواژه‌ها English

Minimum inhibitory concentration (MIC)
Minimum bactericidal concentration (MBC)
Salvia
superheated solvent extraction
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