ارزیابی فعالیت ضدمیکروبی، قدرت آنتی‌اکسیدانی، فنولی و فلاونوئید کل عصاره گزنه: یک مطالعه آزمایشگاهی

نویسندگان
محمد نوشاد 1
بهروز علیزاده بهبهانی 2
مصطفی رحمتی جنیدآباد 3
1 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.19.125.147
چکیده
هدف از این پژوهش، استخراج عصاره اتانولی از برگ گیاه گزنه و تعیین خواص آنتی‌اکسیدانی و ضدمیکروبی آن بود. بر همین اساس، عصاره اتانولی به روش خیساندن در اتانول استخراج گردید و سپس محتوای فنول کل، فلاونوئید کل، فعالیت آنتی‌اکسیدانی (به دو روش مهار رادیکال آزاد DPPH و ABTS) و اثر ضدمیکروبی آن (به چهار روش دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی رشد و حداقل غلظت کشندگی) در برابر باکتری‌های سالمونلا تیفی، اشرشیا کلی، باسیلوس سرئوس و لیستریا اینوکوا اندازه‌گیری گردید. عصاره اتانولی برگ گزنه حاوی mg GAE/g 49/0 ± 42/65 فنول کل و mg QE/g 30/0 ± 19/22 فلاونوئید کل بود. علاوه بر این، عصاره قادر به مهار رادیکال‌های آزاد DPPH به میزان 54/0 ± 90/61 درصد و ABTS به میزان 47/0 ± 10/70 درصد گردید. نتایج ضدمیکروبی نشان داد که باکتری‌های گرم مثبت (باسیلوس سرئوس و لیستریا اینوکوا) در مقایسه با باکتری‌های گرم منفی (سالمونلا تیفی و اشرشیا کلی) نسبت به عصاره اتانولی برگ گزنه حساس‌تر بودند. بطور کلی، عصاره اتانولی برگ گزنه قادر به استفاده بعنوان ترکیب زیست فعال طبیعی جهت افزایش زمان ماندگاری محصولات غذایی را دارا می‌باشد.
کلیدواژه‌ها
عصاره اتانولی
برگ گزنه
ترکیب زیست فعال
فعالیت ضدمیکروبی
اثر آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Evaluation of antimicrobial activity, antioxidant potential, total phenolic and flavonoid contents of nettle extract: A laboratory study

نویسندگان English

Mohammad Noshad 1
Behrooz Alizadeh Behbahani 2
Mostafa Rahmati-Joneidabad 3
1 1- 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.
2 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

The aim of this study was to isolate ethanolic extract from Urtica dioica leaves, and determination of its antioxidant and antimicrobial properties. On this point, the ethanolic extract was obtained by the maceration method and its total phenol content, total flavonoid content, antioxidant activity (DPPH and ABTS radical scavenging activity) and antimicrobial effect (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) against Salmonella typhi, Escherichia coli, Bacillus cereus, and Listeria innocua, were determined. The extract contained 65.42 ± 0.49 mg GAE/g total phenol content and 22.19 ± 0.30 mg QE/g total flavonoid content. The ethanolic extract of U. dioica leaves was able to scavenge DPPH (61.90 ± 0.54%) and ABTS (70.10 ± 0.47%) free radicals. The antimicrobial effect results showed that Gram-positive bacteria (Bacillus cereus and Listeria innocua) were more sensitive than Gram-negative ones (Salmonella typhi and Escherichia coli) toward the ethanolic extract. Generally, U. dioica leaves’ ethanolic extract is able to be used as a natural bioactive compound to improve shelf-life of food products.

کلیدواژه‌ها English

Ethanolic extract
Urtica dioica leaf
Bioactive compound
Antimicrobial activity
Antioxidant effect
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