ارزیابی ویژگی‌های آنتی‌اکسیدانی و پتانسیل ضدمیکروبی عصاره آلوئه‌ورا بر تعدادی از باکتری‌های گرم مثبت و گرم منفی: یک مطالعه آزمایشگاهی

نویسندگان
نرگس Narges
محمدامین مهرنیا
حسن برزگر
بهروز علیزاده بهبهانی
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.22.158.172
چکیده
در جوامع امروزی مصرف مواد غذایی با ترکیبات و نگهدارنده‌های طبیعی به‌دلیل آگاهی مصرف‌کننده به تأثیر رژیم غذایی بر سلامت و پیشگیری از بیماری‌ها افزایش یافته است. به‌ همین ‌منظور در این پژوهش میزان فنل و فلاونوئید تام، ویژگی‌های آنتی‌اکسیدانی و اثر ضدمیکروبی عصاره آبی به‌دست آمده از برگ گیاه آلوئه‌ورا مورد ارزیابی قرار گرفت. میزان فنل و فلاونوئید کل به ترتیب 61/41 میلی‌گرم گالیک‌اسید در هر گرم عصاره و 33/783 میلی‌گرم کوئرستین در هر گرم عصاره اندازه‌گیری شد. بالاترین درصد مهارکنندگی برای رادیکال آزاد DPPH ، 39/%68 و برای رادیکال آزاد ABTS ، 07/%50 در بیشترین غلظت (600 میلی‌گرم بر میلی‌لیتر) مشخص شد. باتوجه به نتایج به دست آمده، بیشترین اثر ضدمیکروبی عصاره در روش­های دیسک دیفیوژن آگار و چاهک آگار بر باکتری‌های گرم مثبت بود. کمترین غلظت بازدارنده از رشد برای پاتوژن‌های اشرشیا کلی، شیگلا دیسانتری ، سالمونلا تیفی، استافیلوکوکوس اورئوس، لیستریا مونوسیتوژنز و باسیلوس سرئوس به ترتیب برابر با 32، 64، 32، 16، 32 و 16 میلی‌گرم بر میلی‌لیتر بود. درکل می‌توان گفت عصاره آبی آلوئه‌ورا یک ترکیب آنتی‌اکسیدان و ضدمیکروب مناسب است و می‌توان از آن به‌عنوان یک نگهدارنده طبیعی استفاده کرد.
کلیدواژه‌ها
ژل آلوئه‌ورا
ضدباکتری
ترکیبات زیست‌فعال
نگهدارنده طبیعی

موضوعات

عنوان مقاله English

Evaluation of antioxidant properties and antimicrobial potential of Aloe vera extract on a number of Gram-positive and Gram-negative bacteria: an in vitro study

نویسندگان English

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

Nowadays food products who contain "natural" ingredients are trending among consumers as a result of raising knowledge and awareness about food ingredients and their influence on human’s body health. The aim of this study was to investigate the biochemical (total phenol and flavonoid) of Aloe vera aqueous extract as a natural preservative and determination of antioxidant and antibacterial activity of the extract. Total phenol and total flavonoid content of the aqueous extract was measured as 41.61± 0.78 mg GAE/g extract and 783.33 ± 5.13 mg QE/g extract respectively. Free radical scavenging activity determined at different concentrations of Aloe extract; at highest concentration (600 mg/ml) %68.395 inhibitory effect was estimated through DPPH assay and %50.075 through ABTS assay. Aloe extract showed a greater effect on Gram-positive bacteria through disk diffusion agar and well diffusion agar methods. Minimum inhibitory concentrations (MIC) for Escherichia coli, Shigella dysenteriae, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus estimated 32, 64, 32, 16, 32 and 16 mg/mL respectively. Based on results in this study, Aloe vera aqueous extract can be a candidate to use as a preservative in food products.

کلیدواژه‌ها English

Aloe Vera gel
Antibacterial
Bioactive compounds
natural preservative
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