بررسی اثرات ضد قارچی اسانس گیاهان زنیان (Trachyspermum ammi)، مرزه (Satureja hortensis) و نعناع فلفلی (Mentha piperita) بر کپک‌های آلوده کننده پنیر سفید ایرانی

نویسندگان
1 استادیار گروه علوم و مهندسی صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران
2 دانش آموخته کارشناسی گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فسا، فسا، ایران
چکیده
حضور قارچ­ها می­تواند باعث فساد مواد غذایی شده،کیفیت و ایمنی پنیرهای سفید را کاهش دهد. علاقه قابل توجهی هم در صنعت و هم در تحقیقات علمی در زمینه حفظ مواد غذایی با استفاده از اسانس­ها برای جلوگیری از رشد قارچ­ها ایجاد شده است. از این رو، هدف از تحقیق حاضر، بررسی ترکیبات شیمیایی و خواص ضد قارچی چندین اسانس با منشا ایرانی در برابر کپک­های آلوده کننده پنیر سفید ایرانی بود. در این مطالعه، از اسانس­های حاصل از گیاهان زنیان (Trachyspermum ammi)، مرزه (Satureja hortensis) و نعناع فلفلی (Mentha piperita) استفاده شد. ترکیبات شیمیایی اسانس­ها با استفاده از کروماتوگرافی گازی مشخص شد. خواص ضد قارچی اسانس­ها در برابر کپک­ها توسط روش­های انتشار دیسک در آگار، حداقل غلظت مهاری (MIC) و حداقل غلظت قارچ کشی (MFC) تعیین شد. طبق نتایج حاصل از آزمایشات انتشار دیسک، حساس­ترین کپک­ها در برابر تمام اسانس­ها، کپک تریکودرما هارزیانوم بود و پسیلومایسس واریوتی، آسپرژیلوس نایجر و آسپرژیلوس اوریزا مقاومت بالایی نشان دادند. به علاوه، نتایج MIC و MFC نشان داد که حساس­ترین کپک به هر سه اسانس زنیان، مرزه و نعناع فلفلی کپک تریکودرما هارزیانوم بود که مقادیر MIC آن به ترتیب 281/0، 250/0 و 562/0 µL/mL و مقادیر MFC آن به ترتیب 562/0، 562/0 و 125/1 µL/mL بدست آمد. هم­چنین، در میان اسانس­های مورد مطالعه، مرزه و زنیان بیشترین فعالیت ضد قارچی را نشان دادند، در حالی که نعناع فلفلی خواص ضد قارچی کمتری در مقایسه با دو اسانس دیگر نشان داد. بر اساس نتایج، می­توان گفت که اسانس های مرزه و زنیان دارای عملکرد ضدقارچی مناسبی بوده و امکان استفاده از آن ها به منظور کاربرد در صنایع غذایی، داروسازی، پزشکی و عناصر ضد قارچی وجود دارد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Study the antifungal activities of Trachyspermum ammi, Satureja hortensis, and Mentha piperita against mold contaminating Iranian white cheese

نویسندگان English

Dornoush Jafarpour 1
Parisa Ataei 2
1 Assistant professor of the Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran
2 BSc. Department of Food Science and Technology, Fasa University, Fasa, Iran
چکیده English

Occurrence and growth of fungi may cause spoilage and reduce dramatically quality and safety of white cheeses. A considerable interest both in the industry and scientific research has developed on the preservation of foods by the use of essential oils (EO) to effectively retard fungi growth and mycotoxin production. Therefore, the aim of this work was to investigate the chemical compositions and antifungal properties of several Iranian EOs against fungi contaminating Iranian white cheese. In this study, the EOs including Trachyspermum ammi, Satureja hortensis and Mentha piperita were used. The chemical compositions of EOs were characterized using GC-MS. Antifungal properties of EOs against isolated fungi was determined by disk diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). According to the results from disk diffusion tests, the most sensitive fungi against all EOs was Trichoderma harizanum. In this regard, Paecilomyces variotii, Aspergillus niger, and Aspergillus oryza were highly resistance against all EOs. Also, The results of MIC and MFC indicate that the most sensitive fungi to all three EOs of T. ammi, S. hortensis and M. piperita was T. harizanum with MIC values of 0.281, 0.250 and 0.562 µL/mL, respectively, and its MFC values was 0.562, 0.562 and 1.125 µL/mL, respectively. Also, among the studied EOs, T. ammi and S. hortensis showed the highest antifungal activity, while M. piperita showed lower antifungal properties in compared to the other two EOs. Based on the results, it can be said that S. hortensis and T. ammi EOs have good antifungal activities and can be used in food industries, medical pharmacology, health affairs, and antifungal elements.

کلیدواژه‌ها English

Antifungal properties
Chemical composition
Essential oil
Iranian White cheese
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