ارزیابی ویژگی‌های شیمیایی و اثر ضدمیکروبی اسانس آویشن تالشی بر تعدادی از باکتری‌های عامل عفونت و مسمومیت غذایی: یک مطالعه آزمایشگاهی

نویسندگان
محمد نوشاد
بهروز علیزاده بهبهانی
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.20.145.99
چکیده
ارزیابی ویژگی‌های شیمیایی و اثر ضدمیکروبی اسانس آویشن تالشی بر تعدادی از باکتری‌های عامل عفونت و مسمومیت غذایی در این مطالعه صورت گرفت. برای این منظور، اسانس آویشن تالشی با کمک روش تقطیر با آب استخراج گردید و مقدار فنول کل آن بر پایه روش فولین سیوکالتو، فعالیت آنتی‌اکسیدانی آن بر اساس روش‌های مهار رادیکال آزاد DPPH و ABTS و اثر ضد باکتریایی آن در برابر باکتری‌های اشرشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سرئوس بر پایه روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی گردید. نتایج نشان داد که اسانس آویشن تالشی حاوی 27/6 میلی‌گرم کاتچین در گرم فنول کل بود و فعالیت مهارکنندگی آن در برابر رادیکال‌های آزاد DPPH و ABTS به ترتیب برابر با 32/12 و 20/10 میلی‌گرم در میلی‌لیتر به دست آمد. نتایج فعالیت ضد باکتریایی اسانس نشان داد که باکتری‌های استافیلوکوکوس اورئوس و اشرشیا کلی به ترتیب حساس‌ترین و مقاوم‌ترین سویه‌های باکتریایی در برابر اسانس آویشن تالشی بودند. میانگین قطر هاله عدم رشد در روش‌های دیسک دیفیوژن آگار و چاهک آگار و حداقل غلظت مهارکنندگی و کشندگی برای استافیلوکوکوس اورئوس به ترتیب برابر با 60/14 میلی‌متر، 16 میلی‌متر، 1 میلی‌گرم در میلی‌لیتر و 4 میلی‌گرم در میلی‌لیتر مشاهده گردید. مطابق یافته‌های این پژوهش، اسانس آویشن تالشی می‌تواند بعنوان ماده آنتی‌اکسیدان و ضد میکروب طبیعی جهت جلوگیری از واکنش‌های اکسایشی و فساد میکروبی در مواد غذایی مورد استفاده قرار گیرد.
کلیدواژه‌ها
اسانس آویشن تالشی
باکتری‌های بیمایزا
فعالیت ضدمیکروبی
اثر آنتی‌اکسیدانی
ترکیبات فنولی

موضوعات

عنوان مقاله English

Evaluation of chemical properties and antimicrobial effect of Thymus trautvetteri essential oil on a number of bacteria causing infection and food poisoning: a laboratory study

نویسندگان English

Mohammad Noshad
Behrooz Alizadeh Behbahani
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

Chemical properties and antimicrobial effect of Thymus trautvetteri essential oil against some of the bacteria causing infection and food poisoning were evaluated in this study. For this purpose, T. trautvetteri essential oil was extracted with the help of hydrodistillation method and its total phenol content was based on Folin-Ciocalteu method, its antioxidant activity was based on DPPH and ABTS free radical inhibition methods and its antibacterial effect against Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Bacillus cereus were investigated based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration and minimum bactericidal concentration methods. The results showed that T. trautvetteri essential oil contained 6.27 mg of catechin/g total phenol and its inhibitory activity against DPPH and ABTS free radicals was obtained as 12.32 and 10.20 mg/ml, respectively. The results of the antibacterial activity of the essential oil showed that S. aureus and E. coli were the most sensitive and resistant bacterial strains against T. trautvetteri essential oil, respectively. The inhibition zone in the disc diffusion agar and well diffusion agar methods, and the minimum inhibitory and bactericidal concentrations for S. aureus were 14.60 mm, 16 mm, 1 mg/ml and 4 mg/ml, respectively. According to the findings of this research, T. trautvetteri essential oil can be used as a natural antioxidant and antimicrobial agent to prevent oxidative reactions and microbial spoilage in food.

کلیدواژه‌ها English

Thymus trautvetteri essential oil
Pathogenic bacteria
Antimicrobial activity
Antioxidant effect
phenolic compounds
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