تعیین ترکیبات اسانس میخک (Eugenia caryophyllata) و مقایسه خاصیت ضد باکتریایی آن با برخی آنتی بیوتیک های متداول

نویسندگان
عبداله دده زاده 1
حسن نورافکن 2
1 دانشجوی دکتری، گیاهان دارویی، واحد میانه، دانشگاه آزاد اسلامی، میانه، ایران.
2 استادیار، گروه گیاهان دارویی، مرکز تحقیقات گیاهان دارویی و محصولات ارگانیک، واحد میانه، دانشگاه آزاد اسلامی، میانه، ایران.
10.52547/fsct.18.119.47
چکیده
میخک به عنوان یک گیاه دارویی از گذشته های دور برای درمان عفونت ها و ممانعت کننده از فساد مواد غذایی مورد استفاده قرار می­گیرد. در این مطالعه، با سه روش تقطیر با آب، تقطیر با بخار و تقطیر با آب - بخار، غنچه های میخک اسانس گیری شد که بازده این روش ها به ترتیب 9/10 ، 9/9 و 1/8 درصد بود که روش استخراج با آب، بیشترین راندمان را داشت. اسانس های حاصل از روش های مختلف با GC/MS آنالیز و 17 جز اسانسی شناسایی شد که در بین این اجزاء، استیک اسید، یوژنول، یوژنول استات، m- یوژنول، کاریوفیلن، هگزادکانوئیک اسید، اجزاء غالب بودند، که مقدار آنها در هر سه نوع اسانس با یکدیگر تفاوت معناداری داشتند. همچنین اثر ضد باکتریایی اسانس ها همراه با 12 نوع آنتی بیوتیک رایج بر سه نوع باکتری گرم مثبت (استافیلوکوک آرئوس، استرپتوکوک موتانس، استافیلوکوک اپیدرمیدیس) و سه باکتری گرم منفی (اشریشیاکلی، سالمونلا تایفی موریوم، سودوموناس آئروژینوزا) مورد مطالعه و مقایسه قرار گرفت. نتایج نشان داد اسانس استخراج شده با آب - بخار، نسبت به روش های دیگر استخراج، اثر ضد باکتریایی قابل توجهی دارد به طوریکه اثر آن بر استافیلوکوک آرئوس از اریترومایسین، پنی سیلین، گلوکزاسین، وانکومایسین، تتراسایکلین، سیپرو فلوکساسین، سفتریاکسون، سفالکسین، آمیکاسین و جنتامایسین قویتر، و اثری برابر با آمپی سیلین، توبرامایسین دارد. به طور کلی، نتایج به دست آمده نشان داد که می­توان از اسانس میخک برای کاربردهای مختلف از جمله بعنوان نگهدارنده مواد غذایی و دارویی استفاده کرد.
کلیدواژه‌ها
آنتی باکتریال
اسانس
میخک
یوژنول
مقاومت آنتی بیوتیکی

موضوعات

عنوان مقاله English

Determination of clove (Eugenia caryophyllata) essential oil and comparison of its antibacterial properties with some conventional antibiotics

نویسندگان English

Abdollah Dadazadeh 1
Hassan Nourafcan 2
1 Department of Horticulture-Medicinal Plants, Spices, Miyaneh Branch, Islamic Azad University, Miyaneh, Iran.
2 Department of Horticulture-Medicinal Plants, Spices, Miyaneh Branch, Islamic Azad University, Miyaneh, Iran.
چکیده English

Eugenia caryophyllata (Clove) has long been used as a medicinal plant to treat infections and prevent food spoilage. In this study, with three methods of hydro distillation, steam distillation and hydro-steam distillation, clove buds were extracted and the yields of these methods were 10.9, 9.9 and 8.3%, respectively, which had the highest efficiency for water extraction method. Essential oils obtained by different methods were analyzed by GC/MS and 17 essential oil components were identified. Among these components, acetic acid, eugenol, eugenol acetate, m-eugenol, caryophyllene, hexadecanoic acid were the predominant components, the amount of which in all three types of essential oils were significantly different from each other. Also, the antibacterial effect of essential oils along with 12 common antibiotics on three types of Gram-positive bacteria (Staphylococcus aureus, Streptococcus mutans, Staphylococcus epidermidis) and Gram-negative (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa) were studied and compared. The results showed that the essential oil extracted with hydro-steam, compared to other extraction methods, has a significant antibacterial effect so that its effect on Staphylococcus aureus from Erythromycin, penicillin, glucosacin, vancomycin, tetracycline, ciprofloxacin, ceftriaxone, ceftriaxone Amikacin and gentamicin were stronger, and the effect was similar to that of ampicillin, tobramycin. In conclusion, obtained results showed that clove essential oil can be used as antimicrobial compenent for different appliactions as well as for food and drag applications.

کلیدواژه‌ها English

Antibacterial
Essential oil
Eugenia caryophyllata
Eugenol
Antibiotic resistance
[1] E. Leung, D. E. Weil, M. Raviglione, and H. Nakatani, "The WHO policy package to combat antimicrobial resistance," Bulletin of the World Health Organization, vol. 89, pp. 390-392, 2011.
[2] E. Meyer, P. Gastmeier, M. Deja, and F. Schwab, "Antibiotic consumption and resistance: data from Europe and Germany," International Journal of Medical Microbiology, vol. 303, no. 6-7, pp. 388-395, 2013.
[3] R. J. Fair and Y. Tor, "Antibiotics and bacterial resistance in the 21st century," Perspectives in medicinal chemistry, vol. 6, p. PMC. S14459, 2014.
[4] J. M. DeMan, J. W. Finley, W. J. Hurst, and C. Y. Lee, Principles of food chemistry. Springer, 1999.
[5] W. C. Frazier and D. C. Westhoff, Food Microbiology. McGraw-Hill, 1978.
[6] B. A. Cunha, "Antibiotic side effects," Medical Clinics of North America, vol. 85, no. 1, pp. 149-185, 2001.
[7] S. Lee, M. Najiah, W. Wendy, and M. Nadirah, "Chemical composition and antimicrobial activity of the essential oil of Syzygium aromaticum flower bud (Clove) against fish systemic bacteria isolated from aquaculture sites," Frontiers of Agriculture in China, vol. 3, no. 3, pp. 332-336, 2009.
[8] K. A. K. Mohammed, H. M. Abdulkadhim, and S. I. Noori, "Chemical composition and anti-bacterial effects of clove (Syzygium aromaticum) flowers," Int. J. Curr. Microbiol. App. Sci, vol. 5, no. 2, pp. 483-489, 2016.
[9] R. Khalil and Z.-G. Li, "Antimicrobial activity of essential oil of Salvia officinalis L. collected in Syria," African Journal of Biotechnology, vol. 10, no. 42, pp. 8397-8402, 2011.
[10] M. Mahboubi and F. G. Bidgoli, "Antistaphylococcal activity of Zataria multiflora essential oil and its synergy with vancomycin," Phytomedicine, vol. 17, no. 7, pp. 548-550, 2010.
[11] B. Berka-Zougali, M.-A. Ferhat, A. Hassani, F. Chemat, and K. S. Allaf, "Comparative study of essential oils extracted from Algerian Myrtus communis L. leaves using microwaves and hydrodistillation," International journal of molecular sciences, vol. 13, no. 4, pp. 4673-4695, 2012.
[12] S. Chemat, R. Cherfouh, B. Y. Meklati, and K. Belanteur, "Composition and microbial activity of thyme (Thymus algeriensis genuinus) essential oil," Journal of Essential Oil Research, vol. 24, no. 1, pp. 5-11, 2012.
[13] A. Ghasemi Pirbalouti, H. Nourafcan, and E. Solyamani-Babadi, "Variation in chemical composition and antibacterial activity of essential oils from Bakhtiari Savory (Satureja bachtiarica Bunge.)," Journal of Essential Oil Bearing Plants, vol. 20, no. 2, pp. 474-484, 2017.
[14] K. Goodner, "Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds," LWT-Food Science and Technology, vol. 41, no. 6, pp. 951-958, 2008.
[15] V. Babushok, P. Linstrom, and I. Zenkevich, "Retention indices for frequently reported compounds of plant essential oils," Journal of Physical and Chemical Reference Data, vol. 40, no. 4, p. 043101, 2011.
[16] E. Sagun, H. Durmaz, Z. Tarakci, and O. Sagdic, "Antibacterial activities of the extracts of some herbs used in Turkish herby cheese against Listeria monocytogenes serovars," International Journal of Food Properties, vol. 9, no. 2, pp. 255-260, 2006.
[17] C. Valgas, S. M. d. Souza, E. F. Smânia, and A. Smânia Jr, "Screening methods to determine antibacterial activity of natural products," Brazilian journal of microbiology, vol. 38, no. 2, pp. 369-380, 2007.
[18] K. B. Waites et al., "Methods for antimicrobial susceptibility testing for human mycoplasmas; Approved guideline," 2019.
[19] M. Cavas, D. Beltrán, and J. F. Navarro, "Behavioural effects of dimethyl sulfoxide (DMSO): changes in sleep architecture in rats," Toxicology letters, vol. 157, no. 3, pp. 221-232, 2005.
[20] C. I. Owuama, "Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using a novel dilution tube method," African journal of microbiology research, vol. 11, no. 23, pp. 977-980, 2017.
[21] H. M. Salama and N. Marraiki, "Antimicrobial activity and phytochemical analyses of Polygonum aviculare L.(Polygonaceae), naturally growing in Egypt," Saudi journal of biological sciences, vol. 17, no. 1, pp. 57-63, 2010.
[22] W. Guan, S. Li, R. Yan, S. Tang, and C. Quan, "Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods," Food Chemistry, vol. 101, no. 4, pp. 1558-1564, 2007.
[23] L. Jirovetz, G. Buchbauer, I. Stoilova, A. Stoyanova, A. Krastanov, and E. Schmidt, "Chemical composition and antioxidant properties of clove leaf essential oil," Journal of agricultural and food chemistry, vol. 54, no. 17, pp. 6303-6307, 2006.
[24] M. A. Hossain, S. R. A. Harbi, A. M. Weli, Q. Al-Riyami, and J. N. Al-Sabahi, "Comparison of chemical constituents and antimicrobial activities of three essential oils from three different brands' clove samples collected from Gulf region," Asian Pacific Journal of Tropical Disease, vol. 4, no. 4, pp. 262-268, 2014.
[25] J. Briozzo, L. Núncez, J. Chirife, L. Herszage, and M. D'aquino, "Antimicrobial activity of clove oil dispersed in a concentrated sugar solution," Journal of Applied Bacteriology, vol. 66, no. 1, pp. 69-75, 1989.
[26] M. Rezaei and K. Jaymand, "Essential oils, distillations apparatuses, test methods of essential oils and retention indices in essential oil analysis," Tehran, Iran: Iranian Society of Medicinal Plants, 2006.
[27] P. S. X. Yap, K. Yusoff, S.-H. E. Lim, C.-M. Chong, and K.-S. Lai, "Membrane Disruption Properties of Essential Oils—A Double-Edged Sword?," Processes, vol. 9, no. 4, p. 595, 2021.
[28] M. Mahboubi and M. Mahboubi, "Chemical Composition, Antimicrobial andAntioxidant Activities of Eugenia caryophyllata Essential Oil," Journal of Essential Oil Bearing Plants, vol. 18, no. 4, pp. 967-975, 2015.
[29] Y. Fu et al., "Antimicrobial activity of clove and rosemary essential oils alone and in combination," Phytotherapy research, vol. 21, no. 10, pp. 989-994, 2007.
[30] P. Goñi, P. López, C. Sánchez, R. Gómez-Lus, R. Becerril, and C. Nerín, "Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils," Food chemistry, vol. 116, no. 4, pp. 982-989, 2009.
[31] K. P. Devi, S. A. Nisha, R. Sakthivel, and S. K. Pandian, "Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane," Journal of ethnopharmacology, vol. 130, no. 1, pp. 107-115, 2010.
[32] A. Kammon, A. Almaeyoufi, and A. Asheg, "In Vitro Antimicrobial Activity of Clove Oil against Gram Negative Bacteria Isolated from Chickens," 2019.