ارزیابی ویژگی‌های شیمیایی و ضدمیکروبی عصاره هیدروالکلی کنگر فرنگی (Cynara scolymus) بر قارچ‌های عامل پوسیدگی و کپک‌زدگی پس از برداشت میوه توت‌فرنگی

نویسندگان
1 1- استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2- استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 3- دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
این مطالعه با هدف بررسی ویژگی‌های شیمیایی و ضدمیکروبی عصاره هیدروالکلی کنگر فرنگی بر علیه قارچ‌های عامل پوسیدگی و کپک‌زدگی (بوتریتیس سینه‏را، آسپرژیلوس نایجر و رایزوپوس استولونیفر) پس از برداشت میوه توت‌فرنگی انجام گرفت. عصاره کنگر فرنگی با کمک حلال آب/اتانول استخراج گردید و محتوای فنول کل، فلاونوئید کل، فعالیت آنتی‌اکسیدانی (بر حسب مهار رادیکال آزاد DPPH و ABTS) و اثر ضد قارچی آن بر اساس آزمون‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی گردید. عصاره حاوی mg GAE/g 30/47 فنول کل، mg QE/g 19/35 فلاونوئید کل بود و فعالیت آنتی‌اکسیدانی آن بر حسب مهار رادیکال‌های آزاد DPPH و ABTS به ترتیب برابر با 45/58 و 37/54 درصد بدست آمد. نتایج آزمون‌های دیسک دیفیوژن آگار و چاهک آگار نشان داد که آسپرژیلوس نایجر و رایزوپوس استولونیفر به ترتیب حساس‌ترین و مقاوم‌ترین سویه‌های قارچی نسبت به عصاره هیدروالکلی کنگر فرنگی می‌باشند. علاوه بر این، حداقل غلظت کشندگی عصاره برای قارچ آسپرژیلوس نایجر (حساس‌ترین سویه) معادل 512 میلی‌گرم در میلی‌لیتر بود. نتایج این مطالعه نشان می‌دهد که عصاره هیدروالکلی کنگر فرنگی قابلیت استفاده بعنوان ترکیب ضد قارچ طبیعی جهت کنترل پوسیدگی میوه توت‌فرنگی طی دوره انبارمانی را دارا می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi causing rot in strawberry fruit

نویسندگان English

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

The aim of this study was to investigate the chemical and antimicrobial properties of hydroalcoholic extract of artichoke (Cynara scolymus) on fungi (Botrytis cinerea, Aspergillus niger, and Rhizopus stolonifer) causing rot and decay in strawberry fruit after harvesting. Artichoke extract was obtained with water/ethanol solvent and the content of total phenol, total flavonoids, antioxidant activity (in terms of DPPH and ABTS free radical scavenging) and its antifungal effect based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration were investigated. The extract contained 47.30 mg GAE/g of total phenol, 35.19 mg QE/g of total flavonoids, and its antioxidant activity was 58.45% and 54.37% in terms of inhibition of DPPH and ABTS free radicals, respectively. The results of disk diffusion agar and well diffusion agar tests showed that Aspergillus niger and Rhizopus stolonifer are the most sensitive and resistant fungal strains to hydroalcoholic extract of artichoke, respectively. In addition, the minimum fungicidal concentration of the extract for Aspergillus niger (the most sensitive strain) was 512 mg/mL. The results of this study show that the hydroalcoholic extract of artichoke can be used as a natural antifungal compound to control the decay of strawberry fruit during storage.

کلیدواژه‌ها English

Strawberry
Artichoke
Natural antifungal
shelf life
Bioactive extract
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