ارزیابی فعالیت آنتی‌اکسیدانی و اثر ضدمیکروبی روغن سیاه‌دانه بر برخی از باکتری‌های بیماری‌زا و برهمکنش آن با آنتی‌بیوتیک کلرامفنیکل

نویسندگان
علی زمانپور بروجنی 1
بهروز علیزاده بهبهانی 2
محمدامین مهرنیا 2
محمد نوشاد 2
محمد حجتی 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.20.145.111
چکیده
امروزه با افزایش بیماری‌ها و تمایل مصرف‌کنندگان به استفاده از غذا‌های ارگانیک، استفاده از ترکیبات طبیعی گیاهی برای بهبود و افزایش عمر ماندگاری آن‌ها رو به ‌افزایش است. علاوه بر این، استفاده از گیاهان دارویی که دارای خاصیت درمانی نیز هستند، مورد توجه قرار گرفته است. روغن سیاه‌دانه به دلیل خواص درمانی، از گذشته توجه زیادی را به خود معطوف داشته است. هدف از این پژوهش، بررسی فعالیت آنتی‌اکسیدانی و ارزیابی فعالیت ضدمیکروبی روغن سیاه‌دانه بر باکتری‌های اشرشیا کلی، سودوموناس ائروژینوزا، سالمونلا تیفی، استافیلوکوکوس اورئوس، لیستریا مونوسیتوژنز و باسیلوس سرئوس بود. میزان ترکیبات فنولی روغن سیاه‌دانه با معرف معرف فولین - سیوکالتو اندازه‌گیری شد. فعالیت آنتی‌اکسیدانی روغن سیاه‌دانه توسط روش‌های مهار رادیکال DPPH وABTS تعیین گردید. اثر ضدمیکروبی روغن سیاه‌دانه، مطابق روش‌های ضدمیکروبی چاهک آگار، دیسک دیفیوژن آگار، برهمکنش، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی شد. روغن سیاه‌دانه دارای مقدار ترکیبات فنولی mg GAE/g25/16 بود. فعالیت آنتی‌اکسیدانی بر حسب مهار رادیکال DPPH وABTS به ترتیب 62/86 و 85/94 درصد بود. روغن سیاه‌دانه، اثر ضدمیکروبی قابل توجهی بر میکروارگانیسم‌های مورد بررسی از خود نشان داد. نتایج برهمکنش روغن سیاه دانه با آنتی­بیوتیک کلرامفنیکل نشان داد که برای تمامی باکتری­های بیماری­زا اثر سینرژیستی مشاهده شد. با توجه به فعالیت آنتی‌اکسیدانی و ضدمیکروبی قابل‌توجه روغن سیاه‌دانه، می‌توان از این روغن در صنایع غذایی و دارویی استفاده کرد.
کلیدواژه‌ها
روغن سیاه‌دانه
اثر ضدمیکروبی
فعالیت آنتی‌اکسیدانی
ترکیبات فنلی

موضوعات

عنوان مقاله English

Evaluation of antioxidant activity and antimicrobial effect of Nigella sativa oil on some pathogenic bacteria and its interaction with chloramphenicol antibiotic

نویسندگان English

Ali Zamanpour Boroujeni 1
Behrooz Alizadeh Behbahani 2
Mohammad Amin Mehrnia 2
Mohammad Noshad 2
Mohammad Hojjati 3
1 MSc student, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 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.
3 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

Nowadays, with the increase in diseases and consumers’ preference for organic foods, the use of natural plant compounds to improve and increase their shelf life is on the rise. In addition, the use of medicinal plants, which can have therapeutic properties, has attracted attention. Black seed oil has attracted a lot of attention in the past due to its unique therapeutic properties. The aim of this study was to investigate the antioxidant activity and evaluate the antimicrobial activity of black seed oil against Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The amount of phenolic compounds in black seed oil was measured by Folin-Ciocalteu. The antioxidant activity was determined by DPPH and ABTS radical scavenging methods. The antimicrobial effect of Nigella sativa oil was investigated according to well diffusion agar, disk diffusion agar, interaction, minimum inhibitory concentration and minimum bactericidal concentration methods.The Nigella sativa oil had 16.25 mg GAE/g phenolic compounds. The antioxidant activity based on DPPH and ABTS radical scavenging were 86.62% and 94.85%, respectively.The Nigella sativa oil showed a significant antimicrobial effect on the tested microorganisms. In the combined mode (interaction) of Nigella sativa oil with chloramphenicol antibiotic, synergistic mode was observed for all bacterial strains. Given the significant antioxidant activity and antimicrobial effect of Nigella sativa, it can be used in food and pharmaceutical industries.

کلیدواژه‌ها English

Nigella sativa oil
Antimicrobial effect
Antioxidant activity
phenolic compounds
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