ارزیابی فنل و فلاونوئید کل، قدرت آنتی‌اکسیدانی و فعالیت ضدمیکروبی عصاره آبی حنا بر تعدادی از باکتری‌های گرم مثبت و گرم منفی

نویسندگان
حسن برزگر 1
بهروز علیزاده بهبهانی 2
محمد نوشاد 2
1 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، 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.18.116.327
چکیده
امروزه به دلیل اثرات سمی ترکیبات ضد میکروبی و آنتی‌اکسیدانی سنتزی، استفاده از انواع طبیعی آن­ها از جمله عصاره­های گیاهی افزایش یافته است. در این پژوهش، اثر ضد میکروبی عصاره آبی برگ گیاه حنا به 4 روش دیسک دیفیوژن، چاهک آگار، تعیین حداقل غلظت مهارکنندگی و کشندگی بر باکتری­های اشرشیا کلی، سالمونلا تیفی­موریوم، استافیلوکوکوس اپیدرمیدیس و لیستریا اینوکوا مورد بررسی قرار گرفت. در تمامی روش­ها غلظت­های بالاتر عصاره فعالیت ضدمیکروبی بیشتری بر باکتری­های استافیلوکوکوس اپیدرمیدیس و لیستریا اینوکوا در مقایسه با باکتری­های اشرشیا کلی و سالمونلا تیفی­موریوم نشان داد. همچنین میزان فنول و فلاونوئید عصاره به ترتیب 12/1±45/59 میلی­گرم گالیک اسید در گرم عصاره و 70/0±35/40 میلی­گرم کوئرستین در گرم عصاره به دست آمد. پتانسیل آنتی‌اکسیدانی عصاره آبی به دو روش مهار رادیکال آزاد DPPH و مهار رادیکال آزاد ABTS اندازه­گیری و مشخص گردید که در هر دو روش افزایش غلظت عصاره به طور معنی­داری منجر به افزایش پتانسیل آنتی‌اکسیدانی شد. با توجه به خاصیت ضدمیکروبی و آنتی‌اکسیدانی عصاره برگ حنا، این گیاه می­تواند به عنوان یک ترکیب زیست فعال طبیعی در مواد غذایی و دارویی مورد استفاده قرار گیرد.
کلیدواژه‌ها
برگ حنا
عصاره آبی
فعالیت ضد میکروبی
پتانسیل آنتی‌اکسیدانی
ترکیبات زیست فعال

موضوعات

عنوان مقاله English

Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria

نویسندگان English

Hassan Barzegar 1
Behrooz Alizadeh behbahani 2
Mohammad Noshad 2
1 Associate 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 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

The toxic effects of synthetic antimicrobial and antioxidant compounds have led to an increase in the use of natural types, such as plant extracts. In this study, the antimicrobial effect of Lawsonia inermis aqueous extract was investigated against Escherichia coli, Salmonella typhimurium, Staphylococcus epidermidis, and Listeria innocua, by disc diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods. The higher concentrations of the extract showed higher antimicrobial effects against S. epidermidis and L. innocua compared to E. coli and S. typhimurium. Moreover, the total phenolic and flavonoids contents of the extract were 59.45±1.12 mg gallic acid per gram of extract and 40.35±0.70 mg quercetin per gram of extract, respectively. The antioxidant properties of aqueous extract were measured based on the DPPH and ABTS free radical scavenging activities. It was found that the antioxidant activity increased significantly as a function of L. inermis aqueous extract concentration. The antimicrobial and antioxidant properties of L. inermis leaf aqueous extract could make it a natural bioactive compound to be used as in food and medicinal products.

کلیدواژه‌ها English

Lawsonia inermis leaf
Aqueous extract
Antimicrobial property
Antioxidant property
Bioactive compounds
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