ارزیابی فنول و فلاونوئید کل، توانایی رادیکال گیرندگی و اثر ضد قارچی عصاره اتانولی انجیر بنگالی بر کپک‌های عامل فساد میوه پرتقال طی انبارمانی

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.19.132.173
چکیده
هدف از این مطالعه بررسی آنالیز فیتوشیمیایی و فعالیت‌های ضد قارچی عصاره اتانولی انجیر بنگالی (Ficus benghalensis) بر رشد سویه‌های قارچی پاتوژن عامل فساد میوه پرتقال طی انبارمانی (پنی‌سیلیوم دیجیتاتوم و پنی‌سیلیوم ایتالیکوم) بود. میزان فنول کل مطابق روش فولین-سیوکالتو، میزان فلاونوئید کل بر اساس روش رنگ سنجی کلرید آلومینیوم و فعالیت آنتی‌اکسیدانی بر اساس روش‌های مهار رادیکال آزاد DPPH و ABTS مورد ارزیابی قرار گرفت. روش‌های مختلفی (دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی رشد و حداقل غلظت قارچ‌کشی) برای ارزیابی فعالیت ضد قارچی عصاره اتانولی انجیر بنگالی مورد استفاده قرار گرفت. میزان فنول و فلاونوئید کل عصاره به ترتیب mg GAE/g 62/1 ± 49/110 و mg QE/g 57/1 ± 60/62 بود. فعالیت آنتی‌اکسیدانی عصاره اتانولی انجیر بنگالی بر پایه روش‌های مهار رادیکال DPPH و ABTS به ترتیب معادل 46/0 ± 56/48 و 38/0 ± 20/57 میکروگرم در میلی‌لیتر مشاهده گردید. مطابق نتایج آزمون‌های دیسک دیفیوژن آگار و چاهک آگار، فعالیت ضد قارچی عصاره وابسته به غلظت بود و سویه‌های قارچی پنی‌سیلیوم دیجیتاتوم و پنی‌سیلیوم ایتالیکوم به ترتیب با کمترین و بیشترین قطر هاله عدم رشد، مقاوم‌ترین و حساس‌ترین گونه‌ها در برابر عصاره بودند. حداقل غلظت مهارکنندگی برای سویه‌های فوق به ترتیب 16 و 8 میلی‌گرم در میلی‌لیتر و حداقل غلظت کشندگی 512 و 128 میلی‌گرم در میلی‌لیتر بدست آمد. مطابق نتایج، عصاره اتانولی انجیر بنگالی منبع مهمی از ترکیبات آنتی‌اکسیدانی و ضد قارچی است و می‌تواند برای افزایش عمر ماندگاری محصولات غذایی استفاده شود.
کلیدواژه‌ها
پرتقال
انجیر بنگالی
عصاره زیست فعال
پنی‌سیلیوم دیجیتاتوم
پنی‌سیلیوم ایتالیکوم

موضوعات

عنوان مقاله English

Evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of Ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage

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 investigate the phytochemical analysis and antifungal activities of ethanolic extract of Ficus benghalensis on the growth of fungal strains causing rot in orange fruit during storage (Penicillium digitatum and Penicillium italicum). Total phenol content was evaluated according to Folin-Ciocalteu method, total flavonoid content was evaluated according to aluminum chloride colorimetric method, and antioxidant activity was evaluated based on DPPH and ABTS free radical scavenging methods. Various methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) were used to evaluate the antifungal activity of ethanolic extract of F. benghalensis. The amount of phenol and flavonoids in the whole extract was 110.49 mg GAE/g and 62.60 mg QE/g, respectively. Antioxidant activity of ethanolic extract of F. benghalensis based on DPPH and ABTS radical inhibition methods was 48.56 and 57.20 μg/ml, respectively. The results of disk diffusion agar and well diffusion agar tests showed that the antifungal activity of the extract was concentration dependent and the fungal strains of Penicillium digitatum and Penicillium italicum with the lowest and highest diameter of growth inhibition zone, were the most resistant and sensitive species to the extract, respectively. The minimum inhibitory concentrations for the above strains were 16 and 8 mg/ml, respectively, and the minimum fungicidal concentrations were 512 and 128 mg/ml, respectively. According to the results, ethanolic extract of F. benghalensis is an important source of antioxidant and antifungal compounds and can be used to increase the shelf life of food products.

کلیدواژه‌ها English

Apple
Ficus benghalensis
Bioactive extract
Penicillium digitatum
Penicillium italicum
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