ویژگی‌های شیمیایی و بررسی فعالیت مهارکنندگی و کشندگی رشد قارچ‌های عامل فساد و کپک‌زدگی پس از برداشت میوه سیب با استفاده از اسانس مور تلخ

نویسندگان
مصطفی رحمتی جنیدآباد 1
بهروز علیزاده بهبهانی 2
محمد نوشاد 3
1 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.19.131.223
چکیده
این پژوهش با هدف استخراج اسانس مور تلخ (Salvia mirzayanii) و تعیین ویژگی‌های شیمیایی و بررسی فعالیت مهارکنندگی و کشندگی رشد قارچ‌های عامل فساد و کپک‌زدگی پس از برداشت میوه سیب (پنی­سیلیوم اکسپانسیوم، بوتریتیس سینه‏را و آلترناریا آلترناتا) صورت پذیرفت. میزان فنول کل با استفاده از روش فولین-سیوکالتو، میزان فلاونوئید کل با کمک روش رنگ‌سنجی کلرید آلومینیوم، فعالیت آنتی‌اکسیدانی بر اساس روش‌های مهار رادیکال آزاد DPPH و ABTS و فعالیت ضد قارچی اسانس بر پایه روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی تعیین گردید. اسانس حاوی mg GAE/g 40/43 فنول کل و mg QE/g 19/17 فلاونوئید کل بود. علاوه بر این، اسانس مور تلخ بطور قابل‌توجهی سبب مهار رادیکال آزد DPPH (μg/ml 70/62) و ABTS (μg/ml 80/78) گردید. مطابق نتایج آزمون‌های ضد قارچی، بوتریتیس سینه‏را و پنی­سیلیوم اکسپانسیوم به ترتیب حساس‌ترین و مقاوم‌ترین سویه‌های قارچی نسبت به اسانس مور تلخ بودند. بطور کلی، اسانس مور تلخ را می‌توان جهت کنترل فرایندهای اکسیداسیون و فساد قارچی محصولات غذایی استفاده نمود.
کلیدواژه‌ها
مور تلخ
اسانس
ضد قارچ
آنتی‌اکسیدان
سیب
آلودگی پس از برداشت

موضوعات

عنوان مقاله English

Chemical properties and evaluation of growth inhibitory and lethal activity of fungi causing spoilage and mold after apple fruit harvest using Salvia mirzayanii essential oil

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 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 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 extract Salvia mirzayanii essential oil, and determine its chemical properties and antifungal activity against fungi causing post-harvest rot in apple fruit (Penicillium expansum, Botrytis cinerea, and Alternaria alternata). Total phenol content (by Folin Ciocalteu method), total flavonoid content (by aluminum chloride colorimetric method), antioxidant activity (based on DPPH and ABTS free radical scavenging methods), and antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the essential oil were determined. The essential oil contained 43.40 mg GAE/g total phenol and 17.19 mg QE/g total flavonoids. In addition, S. mirzayanii essential oil significantly inhibited DPPH (62.70 μg/ml) and ABTS (78.80 μg/ml) free radicals. According to the results of antifungal tests, Botrytis cinerea and Penicillium expansum were the most sensitive and resistant fungal strains to the essential oil, respectively. In general, S. mirzayanii essential oil can be used to control the oxidation reactions and fungal spoilage in food products.

کلیدواژه‌ها English

Salvia mirzayanii
Essential oil
antifungal
Antioxidant
Apple
Post-harvest contamination
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