بررسی خاصیت ضد باکتریایی عصاره قسمت های مختلف زعفران و کاربرد آن در خامه

نویسندگان
درنوش جعفرپور 1
سید محمدباقر هاشمی 2
اعظم قائدی 3
1 استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد فسا، فارس، ایران
2 دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فسا، فسا، ایران
3 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد فسا، فارس، ایران
10.52547/fsct.18.115.27
چکیده
یکی از راه­های کنترل رشد باکتری­های بیماریزا، استفاده از نگهدارنده­ها و ترکیبات ضد میکروبی است. با توجه به نگرانی­های عمومی در خصوص عوارض نگهدارنده­های شیمیایی، تمایل به مصرف محصولاتی است که از نگهدارنده طبیعی استفاده شده است. در این تحقیق، ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ شش قسمت از زعفران (کلاله، ریشه، گلبرگ، ساقه، پیاز و پرچم) تهیه شد و میزان ترکیبات فنولی عصاره قسمت‌های مختلف زعفران، خاصیت ﺿﺪ ﻣﯿﮑﺮوﺑﯽ، حداقل غلظت بازدارندگی (MIC) و حداقل غلظت کشندگی (MBC) آن­ها ﺑﺮ روی باکتری‌های ﮔﺮم ﻣﻨﻔﯽ (اشرشیاکلای و سالمونلاتیفی) و باکتری‌های ﮔﺮم ﻣﺜﺒﺖ (استافیلوکوکوس اورئوس و باسیلوس سرئوس) ﻣﻮرد ارزیابی قرار گرفت. هم­چنین، عصاره­ای که بیشترین خاصیت ضد میکروبی نشان داد، انتخاب شده و اﺛﺮات ﺿﺪ ﻣﯿﮑﺮوﺑﯽ آن در ﺳﻪ ﺳﻄﺢ غلظت 25/0، 5/0 و 75/0 % (w/v) بر روی خامه مورد ارزیابی قرار گرفت. ﻧﺘﺎیﺞ ﻧﺸﺎن داد از بین عصاره قسمت­های مختلف زعفران، ﻋﺼﺎره گلبرگ دارای بیشترین مقدار ترکیبات فنولی و اثر ﺿﺪ ﻣﯿﮑﺮوﺑﯽ می­باشد. ﺑﯿﺸﺘﺮیﻦ اﺛﺮ ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ گلبرگ ﺑﺮ روی باکتری‌های ﮔﺮم ﻣﺜﺒﺖ باسیلوس سرئوس و استافیلوکوکوس اورئوس مشخص شد. کمترین مقدارMIC و MBC برای گلبرگ به ترتیب در غلظت 12/3 و 25/6 (میلی گرم/ میلی لیتر) بدست آمد. در خامه ﺗﯿﻤﺎر ﺷﺪه ﺑﺎ 75/0% عصاره گلبرگ، شمارش کلی باکتری‌ها به طور معنی­داری کمتر از دو غلظت دیگر بود. هم­چنین نتایج ارزیابی حسی خامه­های تیمار شده نشان داد که غلظت 5/0 درصد به عنوان بهترین نمونه توسط افراد ارزیاب حسی امتیازدهی شد. بنابراین با توجه به نتایج بدست آمده عصاره گلبرگ زعفران می­تواند به عنوان گیاهی ارزشمند در جهت مقابله با بیماری­های عفونی در نظر گرفته شود و از آن جهت جایگزین نگهدارنده­های شیمیایی به عنوان یک منبع ضد میکروبی طبیعی در خامه استفاده کرد.
کلیدواژه‌ها
ﺿﺪ ﻣﯿﮑﺮوبی
زعفران
عصاره
خامه

موضوعات

عنوان مقاله English

Study the antibacterial properties of different parts of saffron extract and their application in cream

نویسندگان English

Dornoush Jafarpour 1
Seyed Mohammad Bagher Hashemi 2
Azam Ghaedi 3
1 Assistant professor of the Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fars, Iran
2 Associate professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
3 M. Sc. Graduated of the Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fars, Iran
چکیده English

One way to control the growth of pathogenic bacteria is to use preservatives and antimicrobial compounds. Due to the general concerns about the side effects of chemical preservatives, there is a tendency to consume products that use natural preservatives. In this study, six parts of saffron (Petal, Stigma, Stamen, Corm, Stale, Stem) were prepared and the amount of phenolic compounds, antimicrobial properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of extracts against gram-negative bacteria (Escherichia coli and Salmonella Typhi) and gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) were evaluated. Also, the extract that showed the highest antimicrobial properties was selected and its effects were evaluated on the cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds and antimicrobial effect. The highest effect of ethanolic extract of petal was achieved against gram positive bacteria such as B. cereus and S. aureus, respectively. The lowest amount of MIC and MBC were obtained for petals at concentration of 3.12 and 6.25 (mg / ml), respectively. In cream with 0.75% extract concentration, the total bacterial count was significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant for overcoming infectious diseases and it can be used as a natural antimicrobial source in cream to replace chemical preservatives.

کلیدواژه‌ها English

Antibacterial
saffron
Extract
Cream
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