عصاره اوجی: فنول و فلانوئید کل، توانایی رادیکال گیرندگی و فعالیت ضدباکتریایی آن بر تعدادی از باکتری‌های گرم مثبت و گرم منفی در شرایط برون‌تنی

نویسندگان
بهروز علیزاده بهبهانی 1
محمد نوشاد 2
مصطفی رحمتی جنیدآباد 3
1 1- استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2- دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 3- استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.19.123.289
چکیده
این مطالعه به بررسی محتوای فنول کل، فلاونوئید کل، پتانسیل آنتی‌اکسیدانی (بر پایه مهار رادیکال‌های آزاد DPPH و ABTS) و مکانیسم ضد باکتریایی (بر پایه دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی) عصاره اتانولی گیاه اوجی (Mentha aquatica) پرداخته است. عصاره حاوی سطوح قابل‌توجهی از ترکیبات فنولی زیست فعال (فنول کل: 32/0 ± 47/88 میلی‌گرم گالیک اسید در گرم عصاره؛ فلاونوئید کل: 25/0 ± 15/39 میلی‌گرم کوئرستین در گرم عصاره) با توانایی قابل‌قبول در مهار رادیکال‌های آزاد DPPH (57/0 ± 50/58 درصد) و ABTS (32/0 ± 44/51 درصد) بود. رشد باکتری‌های بیماری‌زا و عامل فاسد، به‌ویژه باکتری‌های گرم مثبت (استافیلوکوکوس اورئوس و باسیلوس سوبتیلیس) در مقایسه با جفت‌های گرم منفی (اشرشیا کلی و سالمونلا انتریتیدیس) به شدت توسط عصاره گیاه اوجی مهار شد. بطور کلی، باکتری‌های استافیلوکوکوس اورئوس و سالمونلا انتریتیدیس به ترتیب حساس‌ترین و مقاوم‌ترین سویه‌های میکروبی نسبت به عصاره اتانولی گیاه اوجی بودند. مطالعه حاضر نشان داد که عصاره اتانولی گیاه اوجی با خواص آنتی‌اکسیدانی و ضد میکروبی قابل‌توجه می‌تواند جهت توسعه نگهدارنده‏های طبیعی جدید برای اهداف غذایی و دارویی استفاده شود.
کلیدواژه‌ها
گیاه اوجی
نگهدارنده طبیعی
عصاره زیست فعال
اثر آنتی‌اکسیدانی
فعالیت ضدمیکروبی

موضوعات

عنوان مقاله English

Mentha aquatica extract: total phenols and flavonoids content, radical scavenging potential and its antibacterial activity on a number of Gram-positive and Gram-negative bacteria “in vitro”

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Noshad 2
Mostafa Rahmati-Joneidabad 3
1 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.
2 2- 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.
3 3- Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

This study investigated the total phenols and flavonoids content, antioxidant potential (based on DPPH and ABTS free radical scavenging methods), and antibacterial mechanism (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) of ethanolic extract of Mentha aquatica. The extract contained significant levels of bioactive phenolic compounds (total phenol: 88.47 ± 0.32 mg gallic acid per gram of extract; total flavonoids: 39.15 ± 0.25 mg quercetin per gram of extract) with acceptable ability in scavenging DPPH (58.50 ± 0.57%) and ABTS (51.44 ± 0.32%) free radicals. The growth of pathogenic and spoilage bacteria, especially Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) in comparison with Gram-negative pairs (Escherichia coli and Salmonella enteritidis) was strongly inhibited by the plant extract. In general, Staphylococcus aureus and Salmonella enteritidis were the most sensitive and resistant microbial strains to the ethanolic extract of M. aquatica, respectively. The present study showed that the ethanolic extract of M. aquatica with significant antioxidant and antimicrobial properties can be used to develop new natural preservatives for food and medicinal purposes.

کلیدواژه‌ها English

Mentha aquatica
natural preservative
Bioactive extract
Antioxidant effect
Antimicrobial activity
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 289-297