اسانس مینای نیشابوری: قدرت آنتی‌اکسیدانی، فنل و فلاونوئید کل و اثر ضدمیکروبی آن بر تعدادی از باکتری‌های گرم مثبت و گرم منفی در شرایط آزمایشگاهی

نویسندگان
محمدامین مهرنیا 1
بهروز علیزاده بهبهانی 1
حسن برزگر 1
هادی تناور 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.18.112.189
چکیده
مقاومت سویه­های میکروبی نسبت به آنتی­بیوتیک­ها و حفظ ایمنی مواد غذایی از مهم­ترین مشکلات جهانی است. لذا هدف از این پژوهش بررسی محتوی فنلی، فلاونوئیدی، آنتی­اکسیدانی و قدرت ضدباکتریایی اسانس مینای نیشابوری بود. در این پژوهش میزان ترکیبات فنلی و فلاونئیدی اسانس مینای نیشابوری به ترتیب با استفاده از معرف فولین-سیوکالتو و روش رنگ­سنجی آلومینیوم تری کلراید اندازه­گیری شد. پتانسیل آنتی­اکسیدانی این اسانس گیاهی با روش­های DPPH، ABTS و بتاکاروتن- لینولئیک اسید بررسی گردید. از روش­های چاهک آگار، دیسک دیفیوژن، حداقل غلظت مهارکنندگی، حداقل غلظت کشندگی جهت بررسی فعالیت ضدباکتریایی اسانس علیه تعدادی از باکتری­های پاتوژن استفاده شد. بر اساس نتایج میزان فنل تام و فلاونوئید اسانس مینای نیشابوری به ترتیب mg GAE/g 63/55 و mg QE/g 28/62 بود. قدرت آنتی­اکسیدانی اسانس با استفاده از روش­های DPPH، ABTS و بتاکاروتن- لینولئیک اسید به ترتیب 39/52، 3/68 و 95/49 بر حسب درصد اندازه­گیری شد. بیش­ترین و کم­ترین هاله اندازه­گیری طی روش دیسک دیفیوژن با قطر 2/16 و 7/9 سانتی­متر به باکتری­های استافیلوکوکوس اورئوس و انتروباکتر ائروژنز تعلق داشت. حداقل غلظت کشندگی اسانس مینای نیشابوری در تمامی سویه­ها بیش­تر از حداقل غلظت مهارکنندگی بود. باکتری­های گرم منفی مقاومت بیش­تری از خود در برابر اسانس نشان دادند. اسانس مینای نیشابوری قدرت ضدباکتریایی و پتانسیل آنتی­اکسیدانی مطلوبی داشت. استفاده از این ترکیب گیاهی می­تواند موجب مهار و توقف رشد باکتری­های بیماری­زا شود.
کلیدواژه‌ها
مینای نیشابوری
دیسک دیفیوژن
پتانسیل آنتی‌اکسیدانی
فنل کل

موضوعات

عنوان مقاله English

Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria “in vitro”

نویسندگان English

Mohammad Amin Mehrnia 1
Behrooz Alizadeh Behbahani 1
Hassan Barzegar 1
Hadi Tanavar 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

Resistance of microbial strains to antibiotics and controlling food safety are two of greatest global problems. In this research phenolic content, flavonoids, antioxidant capacity and antibacterial properties of Sclerorhachis platyrachis essential oil were evaluated. Phenolic content and flavonoids of Sclerorhachis platyrachis essential oil were measured using Folin ciocalteu method and aluminum chloride colorimetric method respectively. Antioxidant capacity evaluated using DPPH, ABTS and β-carotene bleaching assay. Agar well diffusion, agar disk diffusion, minimum inhibitory concentration and minimum bactericidal concentration were used to evaluate antibacterial activity of essential oil against some pathogens. Results showed that total phenolic content and flavonoid of Sclerorhachis platyrachis were 55.63 mg GAE/g and 62.28 mg QE/g respectively. Antioxidant capacity using DPPH, ABTS and β-carotene bleaching assay were 52.39, 68.3 and 49.95 percent respectively. In disk diffusion method the highest and lowest zones were 16.2 and 9.7 mm, belonged to Staphylococcus aureus and Enterobacter aerogenes respectively. In all strains MBC was higher than MIC and Gram-negative bacteria were more resistant to essential oil. Sclerorhachis platyrachis essential oil showed favorable antibacterial and antioxidant capacity and its usage will inhibit growth of pathogenic bacteria.

کلیدواژه‌ها English

Sclerorhachis platyrachis
Disk diffusion agar
Antioxidant poteinal
Tota phenol content
1. Shahnia M, Khaksar R. Antimicrobial effects and determination of minimum inhibitory concentration
(mic) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7(5): 949-955 [in Persian].
2. Fazelinasab B, Mirzaei N. Evaluation of total phenol and flavonoid content in a wide range of local and imported plants. Scientific Journal of Ilam University of Medical Sciences. 2018; 26(2): 141-154 [in Persian].
3. Rezaei Seresht H, Cheshomi H, Hossein Zadeh Hesari M, Azarshab A, Landarani M. Evaluation of intraperitoneal ld50 of methanolic extract of aerial parts of sclerorhachis platyrachis in rats. 2017; 7(26): 35-42 [in Persian].
4. Nekoei M. Evaluation of different extraction methods on essential oil composition of Sclerorhachis platyrachis Boiss. by using micro extraction and hydro distillation. Eco-phytochemical Journal of Medicinal Plants. 2016; 14(2): 67-77 [in Persian].
5. Mehrnia M.A, Dehghan N, Heidary M. Effect of drying method and solvent type on antioxidant properties and chemical composition of sacred fig (Ficus religiosa). Food Science and Technology. 2019; 16(95): 27-37 [in Persian].
6. Maghsoudlou E, Esmaeilzadeh Kenari R, Raftani Amiri Z. Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant. Iranian Food Science and Technology Research Journal. 2917. 13(4): 503-516 [in Persian].
7. Albakhit S, khademvatan S, Doudi M. The evaluation of methanolic and aqueous extracts effect of zizyphus spina-Christi against leishmania major (mhom/ir/75/er) promastigotes using mtt assay. Iranian Journal of Medical Microbiology. 2016; 10(3): 54-60 [in Persian].
8. Rezaei Seresht H, Cheshomi H, Sadat Aldaghi L, Kaskani A. Antioxidant activity and cytotoxicity effect of various extracts of sclerorhachis platyrachis on the human breast adenocarcinoma cells. Scientific Journal of Kurdistan University of Medical Sciences. 2020; 25(1): 33-42 [in Persian].
9. Akhlaghi H, Sadat Akhlaghi S, Mahdavi B, Rezaei H. Sclerorhachis platyrachis (boiss.) podlech ex rech. F.: an indigenous medicinal plant from northeastern iran; essential oil composition, total flavonoid content and antioxidant activity. Journal of Chemical Health Risks. 2015; 5(2):129-135.
10. Aghajani Z, Masoudi S, Rustaiyan A. Volatile oils of anthemis talyshensis A. fedor. And Sclerorhachis platyrachis (Boiss.) podlech ex rech. f. from iran. Journal of Essential Oil Research. 2005; 17(4): 355-357.
11. Nekoei M, Mohammadhosseini M. Screening of profiles of essential oils from the aerial parts of sclerorhachis platy-rachis (boiss.) podlech ex rech.f. using classical and microwavebased methods: comparison with the volatiles using headspace solid-phase microextraction. Journal of Essential Oil Bearing Plants. 2018; 21(5): 1199-1209.
12. Tanavar H, Barzegar H, Alizadeh Behbahani B, Mehrnia M.A. Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro. Food Science and Technology. 2020; 97(16): 77-87 [in Persian].
13. Dehghan N, Barzegar H, Mehrnia MA, Jooyandeh H. Investigation on the effect of methanolic bene (pistachia atlantica) hull extract on oxidative stability of soybean oil. Innovative Food Technologies. 2018; 5(3): 499-507 [in Persian].
14. Ansaripour A, Mehrnia MA, Noshad M, Barzegar H, Alizadeh Behbahani B. Antimicrobial effect of garlic essential oilon a number offoodborne pathogens and determination of its chemical composition and antioxidant activity. Food Science and Technology. 2019; 91(16): 17-29 [in Persian].
15. Barzegar H, Alizadeh Behbahani B, Mehrnia MA. Identification of the chemical compounds andantibacterial activity of Ocimum basilicum essential oil and the effects of its interactionwith tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning. Food Science and Technology. 2019; 90(16): 113-125 [in Persian].
16. Noruzi F, Hojjati M, Jooyandeh H, Barzegar H. Study of the possibility of application of tarragon essential oil in mayonnaise as a natural additive. Journal of Food Research (Agricultural scienc). 2018; 28(3): 85-99 [in Persian].
17. Mazzutti S, Riehl C.A.S, Ibanez E, Ferreira S.R.S. Green-based methods to obtain bioactive extracts from Plantago major and Plantago lanceolate. The Journal of Supercritical Fluids. 2017; 119: 211-220.
18. Tabatabaei Yazdi F, Alizadeh Behbahani B, Vasiee A, Roshanak S, Mortazavi A. Production of an antimicrobial edible coating based on Plantago major seed mucilage in combination with Heracleum persicum essential oil: its properties and application in beef. Journal of Applied Microbiology in food industry. 2017; 3(3): 1-21 [in Persian].
19. Tahmasebi A, Andi SA, Ahmadi MR, Ghods Alavi BS, Tahmasebi A. Inhibitory effect of essential oils of Sclerorhachis platyrachis and Sclerorhachis leptoclada on phytopathogenic fungi. International Journal of AgriScience. 2010; 2(1): 48-53.
20. Sonbolia A, Mirjalilib MH, Hadianb J, Yousefzadi M. The Biological Activity and Composition of the Essential Oil of Sclerorhachis leptoclada (Asteraceae-Anthemideae) from Iran. Iranian Journal of Pharmaceutical Research. 2014; 13(3): 1097-1104.
21. Al-Shukaili NBMBA, Hossain MA. Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower. Grain & Oil Science and Technology. 2019; 2(4): 103-108.
22. Mehryar L, Eskandarkhani M. Investigation and optimization of phenolic compounds extraction from sunflower seeds and comparing its antioxidant activity with synthetic antioxidants in oxidative stability of sunflower oil. Journal of Food Science and Technology. 2019; 90(16): 113-125 [in Persian].
23. Fazly Bazzaz BS, Haririzadeh G, Imami SA, Rashed MH. Survey of iranian plants for alkaloids, flavonoids, saponins, and tannins [khorasan province]. International Journal of Pharmacognosy. 2008; 35(1): 17-30.
24. Amiri E, Aminzare M, Hassanzad Azar H, Mehrasbi MR. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science. 2019; 153: 66-74.
25. Omokhua AG, Ondua M, van Staden J, McGaw LJ. Synergistic activity of extracts of three South African alien invasive weeds combined with conventional antibiotics against selected opportunistic pathogens. South African Journal of Botany. 2019; 124: 251-257.