شناسایی ترکیبات شیمیایی اسانس رازیانه، قدرت آنتی اکسیدانی و اثر ضدقارچی آن بر کپک‌های عامل فساد پس از برداشت میوه انگور

نویسندگان
مصطفی رحمتی جنیدآباد 1
فاطمه برنا 1
مختار حیدری 2
1 استادیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.143.159
چکیده
انگور میوه­ای بسیار فسادپذیر است که دارای عمر نگهداری کوتاهی می­باشد. به دلیل افزایش سطح آگاهی مصرف­کنندگان تمایل به استفاده از ترکیبات نگهدارنده طبیعی به جای آفت‌کش‌ها و نگهدارنده­های شیمیایی افزایش یافته است. اسانس­های گیاهی به دلیل ترکیبات مؤثره بالقوه از مناسب­ترین ترکیبات طبیعی مورد استفاده به شمار می­آیند. از این رو، هدف از این پژوهش، شناسایی ترکیبات شیمایی اسانس رازیانه، تعیین میزان فنول و فلاونوئید آن، بررسی فعالیت آنتی‌اکسیدانی و فعالیت ضد قارچی این اسانس بر آن بر تعدادی از کپک‌های عامل فساد پس از برداشت میوه انگور بود. ترکیبات شناسایی شده در اسانس رازیانه شامل limonene، fenchone، p-allylanisole و anethole بود که در مجموع 60/97 درصد کل اسانس را تشکیل دادند. میزان فنول کل اسانس رازیانه برابر با 29/26 میلی­گرم گالیک­ اسید در گرم اسانس و میزان فلاونوئید کل آن برابر 23/19 میلی­گرم کوئرستین در گرم اسانس به دست آمد. خاصیت آنتــی اکــسیدانی اسانس این گیاه در روش مهــار رادیکال­هـای آزاد DPPH، ABTS و رنگ­بری بتاکاروتن- لینولئیک اسید بـه ترتیـب 56/38، 12/42 و 30/30 درصد به دست آمد. همچنین در بررسی اثر ضد قارچی بر کپک­های عامل فساد مشخص گردید که اسانس رازیانه قادر به مهار و کنترل کپک­های ریزوپوس استولونیفر، آسپرژیلوس نایجر و بوتریتیس سینه­را می­باشد. با توجه به ترکیبات ضد میکروبی و آنتی اکسیدانی موجود در رازیانه، اسانس این گیاه می­تواند به عنوان یک ترکیب با خاصیت عملگرایی در افزایش عمر نگهداری محصولات کشاورزی از جمله انگور مورد استفاده قرار گیرد.
کلیدواژه‌ها
اسانس رازیانه
فنول و فلاونویئد کل
اثر ضد قارچی و آنتی اکسیدانی
انگور

موضوعات

عنوان مقاله English

Identification of chemical compounds of Foeniculum vulgare essential oil, antioxidant power, and its antifungal effect on postharvest grape spoilage molds

نویسندگان English

Mostafa Rahmati 1
Fatemeh Borna 1
Mokhtar Heidari 2
1 Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Associate Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
چکیده English

Grape is a very perishable fruit that has a short shelf life. Due to the increase in consumer awareness, the tendency to use natural preservative compounds instead of pesticides and chemical preservatives has increased. Plant essential oils are considered to be the most appropriate natural compounds due to their potentially effective compounds. Therefore, the aim of this research was to identify the chemical compounds of Foeniculum vulgare essential oil, determine its phenolic and flavonoid content, and investigate the antioxidant and antifungal activity of this essential oil against a number of molds that cause spoilage after grape fruit harvesting. The compounds identified in F. vulgare essential oil included limonene, fenchone, p-allylanisole and anethole, which made up 97.60% of the total essential oil. The total phenol content of F. vulgare essential oil was equal to 26.29 mg GAE/g and the total flavonoid content was equal to 19.23 mg QE/g. The antioxidant properties of the essential oil of this plant were obtained by DPPH, ABTS and beta-carotene-linoleic acid decolorization methods, respectively, 38.56, 42.12, and 30.30%. Also, , it was found that Foeniculum vulgare essential oil is capable of inhibiting and controlling Rhizopus stolonifera, Aspergillus niger, and Botrytis cinerea. Due to the antimicrobial and antioxidant compounds present in F. vulgare, the essential oil of this plant can be used as a compound with practical properties to increase the shelf life of agricultural products, including grapes.

کلیدواژه‌ها English

Foeniculum vulgare essential oil
total phenol and flavonoid
anti-fungal and antioxidant effect
Grape
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