اسانس دانه گشنیز (Coriandrum sativum): تعیین ترکیبات شیمیایی، قدرت آنتی‌اکسیدانی و فعالیت ضدمیکروبی

نویسندگان
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
چکیده
افزودنی‌ها و بهبود دهنده‌های کیفیت مواد خوراکی نقش فراوانی در صنایع غذایی دارند. امروزه با توجه به مسائل ایمنی و سلامت غذایی و نیاز بازار به ورود محصولات خوراکی جدید متناسب با سلیقه متنوع مصرف‌کنندگان؛ بررسی خواص و معرفی گیاهان و عصاره‌های آبی و روغنی آن‌ها به روندی جدید برای پاسخ به این پیش آمد تبدیل شده ‌ا‌ست. در مطالعه حاضر، پس از تعیین ترکیبات عمده تشکیل‌دهنده، ویژگی‌های اسانس دانه گشنیز از نظر میکروبی و اکسیدانی تعیین شد. براساس طیف‌سنجی با دستگاه گاز-کروماتوگراف، لینالول با مقدار 40/52 % به‌عنوان ترکیب اصلی سازنده اسانس مشخص شد. همچنین مقدار فنل و فلاونوئید به‌ترتیب 60/75 میلی‌گرم گالیک ‌اسید و 33/715 میلی‌گرم کوئرستین در هر گرم اسانس محاسبه ‌شد. دو روش بررسی فعالیت آنتی‌اکسیدانی DPPH و ABTS، انجام گرفت و مشخص شد در غلظت یکسان (1000 ppm) مهار رادیکال آزاد DPPH برخلاف ABTS به حد بالاتری از 50 درصد می‌رسد (95/51 %). کم‌ترین و بیشترین قطر هاله عدم رشد در روش دیسک دیفیوژن به ترتیب مربوط به باکتری شیگلا دیسانتری (10/14 میلی‌متر) و باسیلوس سرئوس (24 میلی‌متر) بود. حداقل غلظت مهارکنندگی برای باکتری­های اشرشیاکلی، شیگلا دیسانتری، سالمونلا تیفی، استافیلوکوکوس اورئوس، لیستریا مونوسیتوژنز و باسیلوس سرئوس به ترتیب 4، 8، 4، 2، 2 و 2 میلی­گرم بر میلی­لیتر بود. حداقل غلظت کشندگی اسانس گشنیز برای باکتری­های مذکور به ترتیب 256، 512، 256، 256، 128 و 128 میلی­گرم بر میلی­لیتر بود. براساس نتایج به‌دست آمده می‌توان ادعا داشت که این اسانس در غلظت و دوز مشخص می‌تواند پتانسیل بالایی در صنعت غذا به‌عنوان یک ماده افزودنی ایمن و نگهدارنده قوی داشته باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Coriander seed (Coriandrum sativum) essential oil: determination of chemical composition, antioxidant capacity and antimicrobial activity

نویسندگان English

شریفات Sharifat
Mohammad Amin Mehrnia
Hassan Barzegar
Behrooz Alizadeh behbahani
Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

Nowadays food industry, investigating bioactivity of different plant extracts and essential oils as natural additives and quality enhancers plays a great role for responding to food related health issues and the need of safe products with improved overall quality according to consumer’s diverse taste. In present study, chemical composition along with the antioxidant and antimicrobial properties of the coriander essential oil were investigated. According to the gas chromatography-mass spectrometry (GC-MS) outputs, Linalool identified as the major component (52.40%) in the essential oil. Total phenol and flavonoid estimated about 75.60 mg GAE/g and 715.33 mg QE/g essential oil while antioxidant capacity of the substance evaluated and showed that unlike ABTS assay, essential oil in DPPH assay reached a higher level of radical scavenging slightly more than %50 (%51.95) at same concentration of 1000 ppm. The smallest and largest diameters of inhibition zones at disk diffusion agar method belonged to Shigella dysenteriae (14.10 mm) and Bacillus cereus (24 mm). Minimum inhibitory concentrations (MIC) against Escherichia coli, Shigella dysenteriae, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus estimated 4, 8, 4, 2, 2 and 2 mg/mL while minimum bactericidal concentrations (MBC) 256, 512, 256, 256, 128, 128 mg/mL respectively. Based on the overall results, coriander seed essential oil at certain concentrations could have a high potential as a safe food additive and a strong preservative for application in the industry.

کلیدواژه‌ها English

Antimicrobial agent
Chemical composition
Coriander seed
Preservative
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