عصاره اتانولی کور (Capparis spinosa): فنل، فلاونوئید، پتانسیل آنتی‌اکسیدانی و فعالیت ضدباکتریایی آن بر انتروباکتر آئروژنز، اشرشیا کلی، استافیلوکوکوس اورئوس و لیستریا مونوسیتوژنز

نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
گیاهان همیشه منبع اصلی غذا و دارو برای انسان بوده‌اند. عصاره‌های گیاهی به عنوان ضدمیکروب، تقویت کننده طعم، عوامل نگهدارنده و مواد مغذی در صنایع غذایی مورد توجه قرار گرفته‌اند. عصاره‌های گیاهی کاندیدای فوق‌العاده‌ای برای جایگزینی ترکیبات سنتزی هستند که اثرات سمی و سرطان‌زا دارند. در این پژوهش، عصاره اتانولی میوه گیاه کور (Capparis spinosa) با روش ماسراسیون استخراج گردید و میزان فنول تام (به روش فولین سیوکالچو)، فلاونوئید تام (به روش رنگ‌سنجی آلومینیوم کلراید)، فعالیت آنتی‌اکسیدانی (به روش‌های مهار رادیکال آزاد DPPH و ABTS) و اثر ضدمیکروبی آن (به روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی) در برابر باکتری‌های انتروباکتر آئروژنز، اشرشیا کلی، استافیلوکوکوس اورئوس و لیستریا مونوسیتوژنز بررسی گردید. میزان فنول تام و فلاونوئید تام عصاره به ترتیب برابر با mg GAE/g 28/40 و mg QE/g 20/5 بدست آمد. فعالیت آنتی‌اکسیدانی عصاره اتانولی میوه گیاه کور بر پایه مهار رادیکال‌های آزاد DPPH و ABTS به ترتیب 73/52 و 62/58 درصد بود. اثر ضدمیکروبی عصاره وابسته به غلظت آن و نوع باکتری بود؛ بطوریکه افزایش غلظت عصاره سبب افزایش معنی‌دار قطر هاله عدم رشد در آزمون‌های دیسک دیفیوژن آگار و چاهک آگار گردید. علاوه بر این، باکتری‌های گرم مثبت (استافیلوکوکوس اورئوس و لیستریا مونوسیتوژنز) حساسیت بالاتری نسبت به انواع گرم منفی (انتروباکتر آئروژنز و اشرشیا کلی) در برابر عصاره نشان دادند. همچنین، باکتری استافیلوکوکوس اورئوس با حداقل غلظت مهارکنندگی رشد 4 میلی‌گرم در میلی‌لیتر و حداقل غلظت کشندگی 512 میلی‌گرم در میلی‌لیتر حساس‌ترین باکتری نسبت به عصاره اتانولی میوه گیاه کور بود. نتایج این پژوهش نشان می‌دهد که عصاره اتانولی میوه گیاه کور قابلیت استفاده بعنوان افزودنی طبیعی در انواع محصولات غذایی را دارا می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Capparis spinosa ethanolic extract: phenol, flavonoid, antioxidant potential and antibacterial activity on Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes

نویسندگان English

Mohammad Noshad
Behrooz Alizadeh behbahani
Mostafa Rahmati-Joneidabad
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

Plants have always been the main source of food and medicine for humans. Plant extracts have been considered in the food industry as antimicrobials, flavor enhancers, preservatives, and nutrients. Plant extracts are an excellent candidate for the replacement of synthetic compounds that have toxic and carcinogenic effects. In this study, ethanolic extract of Capparis spinosa was extracted by maceration method and the content of total phenols (by Folin Ciocalteu method), total flavonoids (by aluminum chloride colorimetry), antioxidant activity (by DPPH and ABTS free radical scavenging methods), and its antimicrobial effect (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) against Enterobacter aerogenesis, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, were evaluated. The total phenols and total flavonoids of the extract were 40.28 mg GAE/g and 5.20 mg QE/g, respectively. The antioxidant activity of ethanolic extract based on inhibition of free radicals DPPH and ABTS was 52.73 and 58.62%, respectively. The antimicrobial effect of the extract was dependent on its concentration and bacterial type; increasing the concentration of the extract caused a significant increase in the diameter of the growth inhibition halo in disk diffusion agar and well diffusion agar tests. In addition, Gram-positive bacteria (S. aureus and L. monocytogenes) were more sensitive to the extract than Gram-negative strains (E. aerogenesis and E. coli). Also, S. aureus with a minimum inhibitory concentration of 4 mg/ml and a minimum bactericidal concentration of 512 mg/ml was the most sensitive species to the ethanolic extract of C. spinosa. The results of the present research show that the ethanolic extract of Capparis spinosa can be used as a natural additive in various food products.

کلیدواژه‌ها English

Extract
Capparis spinosa
phenolic compounds
Antimicrobial effect
Antioxidant activity
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