بررسی خاصیت ضد اکسیدانی و ضدمیکروبی عصاره ی متانولی پوست سبز گردو

نویسندگان
زهرا لطیفی 1
محمود چهارلنگ 2
میلاد دانش نیا 3
سمانه خاکی آرانی 4
معصومه برزنونی 5
پروین بُقُری 6
1 باشگاه پژوهشگران جوان و نخبگان، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
2 ذانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، مرکز آذین شوشتر، دانشگاه جامع علمی کاربردی، خوزستان، ایران
3 دانشجوی کارشناسی، گروه علوم و صنایع غذایی، دانشکده صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین ، ایران
4 دانشجوی کارشناسی ارشد،گروه علوم وصنایع غذایی، دانشکده کشاورزی،واحد ورامین، دانشگاه آزاد اسلامی، تهران، ایران
5 دانش آموخته کارشناسی،گروه علوم وصنایع غذایی، واحد نیشابور، دانشگاه ازاداسلامی، خراسان رضوی، ایران
6 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، خراسان رضوی، ایران.
10.52547/fsct.17.108.127
چکیده
سابقه و هدف: در سال های اخیر به استفاده از مواد طبیعی نظیر اسانس ها و عصاره ها به جای نگهدارنده های شیمیایی در صنعت غذا تاکید شده است. پوست سبز گردو از ضایعات کشاورزی است که به دلیل داشتن ترکیبات فنولی، می تواند به عنوان یک ترکیب طبیعی با خواص بیولوژیک مطرح باشد و باعث کاهش بسیاری از بیماری های لاعلاج و جلوگیری از فعالیت اکسایش لیپیدها گردیده و به عنوان عوامل ضدمیکروبی نیز مورد استفاده قرار می گیرد. در این پژوهش، محتوای ترکیبات فنولی، ویژگی­های آنتی­اکسیدانی، ضدباکتریایی عصاره متانولی پوست سبز گردو مورد بررسی قرار گرفت.

مواد و روش ها: عصاره­گیری به دو روش خیساندن و سوکسله در حلال متانول60 و 80 درصد انجام شد. میزان ترکیبات فنولی عصاره به روش اسپکتروفتومتری تعیین گردید. فعالیت ضد رادیکالی عصاره با آزمون مهار رادیکالهای DPPH بررسی شد. فعالیت ضدباکتریایی عصاره به روش انتشار دیسکی علیه باکتری های سالمونلا تایفی موریوم، شیگلا دیسانتری و لیستریا مونوسیتوژنز مورد بررسی قرار گرفت. داده­های جمع آوری شده با استفاده از نرم افزار SPSS و آزمون دانکن تجزیه و تحلیل شدند.

یافته ها: میزان فنل کل برای روش خیساندن و سوکسله به ترتیب 17.81 و 89.07 بر حسب معادل اسید گالیک بر اساس میلی گرم بر گرم نمونه به دست آمد. میزان EC50 پوست سبز گردو 0.15 میلی گرم بر میلی لیتر به دست آمد. عصاره فعالیت ضدمیکروبی قابل ملاحظه­ای در مقابل تمامی باکتری های مورد بررسی نشان داد. میزان MIC بین 625/0و 25/1 و MBC بین 2/1 و 5/2 میلی گرم بر میلی لیتر بود.

نتیجه گیری: نتایج به دست آمده در این پژوهش نشان داد که عصاره متانولی پوست سبزگردو به عنوان منبع غنی و بالقوه از ترکیبات زیست فعال با خاصیت آنتی­اکسیدانی و ضد میکروبی قابل استفاده در صنعت غذا و دارو در جهت حفظ سلامت انسان می­باشد.
کلیدواژه‌ها
پوست سبز گردو
خاصیت ضداکسیدانی
فعالیت ضدمیکروبی
ترکیبات فنولی

موضوعات

عنوان مقاله English

Antioxidant and antimicrobial properties of methanolic extract of green walnut skin

نویسندگان English

yasamin latifi 1
Mahmood Chaharlang 2
Milad Daneshniya 3
Samane khaki Arani 4
Masome Barzanooni 5
Parvin Boghori 6
1 Young Researchers and elite Club , Noor Branch, Islamic Azad University, Mazandaran, Iran
2 Master of Scince (MSc),Department of Food Science and Technology,Azin Shoushtar Branch,Applied Scientific University, Khuzestan,Iran
3 Bachelor student,Department of Food Science and Technology, Islamic Azad University, Qazvin Branch, Qazvin, Iran
4 Master of Science (MSc).Student, Department of Food Science and Technology, Islamic Azad University,Varamin Branch,Tehran, Iran.
5 Bachelor student department of food science and , Neyshabour Branch , Islamic Azad University , khorasan Razavi, Iran
6 Master of Science, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad, khorasan Razavi, Iran
چکیده English

Background and purpose: In recent years, the use of natural substances such as essential oils and extracts has been emphasized in place of chemical preservatives in the food industry. green walnut skin is an agricultural waste that, due to its phenolic compounds, can be considered as a natural combination containing biological properties, and it reduces many of the incurable diseases and prevents the oxidation of lipids and is used as antimicrobial factors. In this study, the content of phenolic compounds, antioxidant and anti - bacterial properties of methanolic extracts of green walnut skin was investigated.

Materials and Methods: Extraction was carried out using both soaking and soxhelt methods in 60% and 80% methanol solvent. The amount of phenolic compounds of the extract was determined by spectrophotometric method.

The anti-radical activity of the extract was evaluated by DPPH radical inhibitory test. Antibacterial activity of the extract was investigated by disc diffusion method against Salmonella typhimurium, Shigella dysentery and Listeria monocytogenes. Collected data were analyzed using SPSS software and Duncan test.

Results: The total phenol content for soaking and soxhlet methods was respectively 17.81 and 89.07, according to Gallic acid equivalent, based on mg / g of sample. EC50 amount of green walnut skin was 0.15 mg / ml. The Remarkable antimicrobial activity was observed against all studied bacteria. MIC was between 1.625 and 1.25 and MBC between 1.2 and 2.5 mg / ml.

Conclusion: The results of this study showed that methanolic extracts of green walnut skin are a potential source of bioactive compounds with antioxidant and antimicrobial properties that can be used in the food and medicine industry to protect human health.

کلیدواژه‌ها English

Green Walnut Skin
Antioxidant property
Antimicrobial activity
phenolic compounds
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