اسانس کندر (Boswellia sacra) : قدرت آنتی‌اکسیدانی و اثر ضدقارچی آن بر تعدادی از سویه‌های عامل فساد میوه توت‌فرنگی

نویسندگان
مصطفی رحمتی جنیدآباد 1
بهروز علیزاده بهبهانی 2
1 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.18.114.25
چکیده
در این پژوهش، فعالیت ضدقارچی اسانس کندر بر قارچ‌های عامل فساد میوه توت‌فرنگی (بوتریتیس سینه‏را، آسپرژیلوس نایجر و رایزوپوس استولونیفر) با استفاده از آزمون‌های ضدمیکروبی انتشار چاهک در آگار، دیسک دیفیوژن آگار، ماکرودایلوشن براث و حداقل غلظت کشندگی بررسی گردید. راندمان استخراج، محتوای فنول و فلاوونوئید کل و فعالیت آنتی‌اکسیدانی اسانس (ویژگی مهارکنندگی رادیکال آزاد DPPH و ABTS) نیز تعیین گردید. راندمان استخراج اسانس کندر برابر با 30/1 درصد وزنی/وزنی بود و میزان فنول و فلاوونوئید کل اسانس نیز به ترتیب 37/69 میلی‌گرم گالیک اسید در گرم وزن خشک و 40/38 میلی‌گرم کوئرستین در گرم وزن خشک بدست آمد. فعالیت آنتی‌اکسیدانی اسانس کندر با روش‌های مهار رادیکال‌های آزاد DPPH و ABTS به ترتیب 50/57 و 66/48 درصد بود. مطابق نتایج آزمون‌های انتشار چاهک در آگار و دیسک دیفیوژن آگار، قارچ‌های بوتریتیس سینه‏را و رایزوپوس استولونیفر به ترتیب حساس‌ترین (بیشترین قطر هاله عدم رشد) و مقاوم‌ترین (کمترین قطر هاله عدم رشد) نسبت به اسانس کندر بودند. محدوده غلظت بازدارندگی از رشد و حداقل غلظت کشندگی اسانس کندر به ترتیب 25-50 و 200-400 میلی‌گرم در میلی‌لیتر مشاهده شد. مطابق نتایج، اسانس کندر دارای ترکیبات زیست فعال با ویژگی‌های آنتی‌اکسیدانی و ضدمیکروبی مناسبی بوده و قابلیت استفاده بعنوان افزودنی طبیعی جهت افزایش عمر نگهداری انواع مختلف محصولات غذایی را دارا می‌باشد.
کلیدواژه‌ها
کندر
اسانس
توت‌فرنگی
فساد قارچی
ضدقارچ
آنتی‌اکسیدان

موضوعات

عنوان مقاله English

Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot

نویسندگان English

Mostafa Rahmati-Joneidabad 1
Behrooz Alizadeh behbahani 2
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 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.
چکیده English

In this study, the antifungal activity of Boswellia sacra essential oil was evaluated against fungi species causing strawberry rot (Botrytis cinerea, Aspergillus niger, and Rhizopus stolonifer), via well diffusion agar, disk diffusion agar, microdilution broth, and minimum fungicidal concentration methods. Extraction yield, total phenolic and flavonoid contents, and antioxidant activity (DPPH and ABTS radical scavenging methods) of the essential oil were also determined. The extraction yield of the oil was 1.30% w/w and its total phenolic and flavonoid contents were 69.37 mg GAE/g and 38.40 mg QE/g, respectively. The antioxidant activity of B. sacra essential oil, based on the DPPH- and ABTS-radical scavenging activity, were found to be 57.50% and 48.66%, respectively. According to the results of disk/well diffusion agar tests, B. cinerea and R. stolonifer were the most sensitive (the highest inhibition zone) and resistant (the lowest inhibition zone) fungal species to the B. sacra essential oil, respectively. The minimum inhibitory concentration and minimum fungicidal concentration were, respectively, ranged from 25-50 and 200-400 mg/ml. Based on the results, the B. sacra essential oil contains bioactive compounds with appropriate antioxidant and antimicrobial properties, and it could be therefore used as a natural preservative agent to increase the shelf-life of various food products.

کلیدواژه‌ها English

Boswellia sacra
Essential oil
Fungal rot
antifungal
Antioxidant
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