اسانس زولنگ: فنل و فلاونوئید کل، قدرت آنتی‌اکسیدانی، فعالیت ضدمیکروبی و برهمکنش آن با آنتی‌بیوتیک نالیدیکسیک اسید در شرایط آزمایشگاهی

نویسندگان
محمد نوشاد
بهروز علیزاده بهبهانی
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.18.118.263
چکیده
اسانس‌های گیاهی، به دلیل دارا بودن ترکیبات فنولی، دارای فعالیت ضد باکتریایی، ضدویروسی، ضد انگلی و آنتی‌اکسیدانی می‌باشند و بنابراین بطور گسترده‌ای به عنوان نگهدارنده طبیعی و به منظور جلوگیری از فساد میکروبی و اکسایشی مواد غذایی بکار می‌روند. در این مطالعه، اسانس گیاه زولنگ استخراج گردید و محتوای فنول کل، فلاونوئید کل، فعالیت آنتی‌اکسیدانی، اثر ضدمیکروبی و برهمکنش آن با آنتی­بیوتیک نالیدیکسیک اسید بررسی گردید. اسانس زولنگ حاوی 53/66 میلی‌گرم گالیک اسید در گرم فنول کل و 1/29 میلی‌گرم کوئرستین در گرم فلاونوئید کل بود. بررسی فعالیت آنتی‌اکسیدانی اسانس نشان داد که این ترکیب زیست فعال دارای 65/50 درصد قابلیت مهار رادیکال آزاد DPPH و 87/57 درصد قابلیت مهار رادیکال آزاد ABTS می‌باشد. نتایج اثر ضدمیکروبی اسانس زولنگ داد که به طور کلی باکتری‌های لیستریا اینوکوا و انتروباکتر ائروژنز به ترتیب حساس‌ترین و مقاوم‌ترین سویه‌ها در این مطالعه نسبت به اسانس بودند. حداقل غلظت مهارکنندگی برای باکتری‌های انتروباکتر ائروژنز، سودوموناس ائروژینوزا، باسیلوس سرئوس، استافیلوکوکوس اورئوس و لیستریا اینوکوا به ترتیب برابر با 50، 50، 25، 5/12 و 25/6 میلی­گرم بر میلی­لیتر بود در حالی که حداقل غلظت کشندگی اسانس زولنگ برای باکتری­های مذکور به ترتیب 200، 200، 100، 100 و 50 میلی­گرم بر میلی­لیتر بود. با توجه به غنی بودن اسانس گیاه زولنگ از ترکیبات زیست فعال، این گیاه قابلیت استفاده بعنوان عامل نگهدارنده طبیعی جهت کنترل واکنش‌های اکسایشی و فساد میکروبی مواد غذایی را دارا می‌باشد.
کلیدواژه‌ها
آنتی‌اکسیدان
اسانس
ضدمیکروبی
نگهدارنده

موضوعات

عنوان مقاله English

Eryngium campestre essential oil: Total phenol and flavonoids contents, antioxidant power, antimicrobial activity and its interaction with nalidixic acid antibiotic in vitro

نویسندگان English

Mohammad Noshad
Behrooz Alizadeh behbahani
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 essential oils have antibacterial, antiviral, antiparasitic, and antioxidant properties, due to the presence of phenolic compounds. They are therefore used as natural preservatives to inhibit microbial and oxidative spoilages in food products. In this study, the essential oil of Eryngium campestre was extracted and its total phenol and flavonoid contents, antioxidative activity, and antimicrobial effect were investigated. E. campestre essential oil contained a 66.53 mg GA/g total phenols and 29.10 mg QE/g total flavonoids. The bioactive compound had a 50.65% DPPH-radical scavenging activity and 57.87% DPPH- radical scavenging activity. The results showed that L. innocua and E. aerogenes were generally the most sensitive and resistant species to the oil, respectively. The minimum inhibitory concentrations for E. aerogenes, P. aeruginosa, B. cereus, S. aureus and L. innocua were 50, 50, 25, 12.5 and 6.25 mg/ml, respectively, while the minimum bactericidal concentrations were for these bacteria was 200, 200, 100, 100 and 50 mg/ml, respectively. The E. campestre essential oil is rich in bioactive compounds and it can be therefore applied as a natural preservative to control oxidation reactions and microbial spoilage in food products.

کلیدواژه‌ها English

Antimicrobial
Antioxidant
Essential oil
Preservative
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