بررسی پتانسیل آنتی اکسیدانی و اثر ضدمیکروبی اسانس بابونه رومی: مطالعه در شرایط آزمایشگاهی

نویسندگان
بهروز علیزاده بهبهانی
محمد نوشاد
محمدامین مهرنیا
1. 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.22.159.55
چکیده
در این مطالعه، پس از تهیه اسانس بابونه رومی (Anthemis nobilis) میزان فنول و فلاونوئید کل، خاصیت آنتی اکسیدانی و اثر ضد میکروبی آن به 4 روش دیسک دیفیوژن، چاهک آگار، تعیین حداقل غلظت مهار کنندگی و کشندگی بر باکتری­های مختلف شامل باسیلوس سرئوس، استرپتوکوکوس پیوژنز، استافیلوکوکوس اورئوس، شیگلا دیسانتری، انتروباکتر ائروژنز و سالمونلا تیفی موریوم مورد بررسی قرار گرفت. مقدار فنول کل برابر با 5/33 میلی­گرم گالیک اسید در گرم اسانس و میزان فلاونوئید کل برابر با 60/14 میلی­گرم کوئرستین در گرم عصاره به دست آمد. میزان خاصیت آنتی اکسیدانی اسانس بابونه رومی در روش مهار رادیکال آزاد DPPH برابر با 70/51 درصد و در مهار رادیکال آزاد ABTS برابر با 90/57 به دست آمد. در تمامی روش­های ضد میکروبی اسانس تهیه شده بیشترین اثر ضد میکروبی را بر باکتری­ گرم مثبت استافیلوکوکوس اورئوس و کمترین اثر را بر باکتری شیگلا دیسانتری نشان داد. نتایج به دست آمده نشان می­دهد که از اسانس گیاه بابونه رومی می­تواند در تولید محصولات غذایی و دارویی به عنوان ترکیبی آنتی اکسیدان و ضد میکروب مورد استفاده قرار گیرد.
کلیدواژه‌ها
اسانس بابونه رومی
ترکیبات فنولی
خاصیت آنتی اکسیدانی
فعالیت ضد میکروبی

موضوعات

عنوان مقاله English

Investigating the antioxidant potential and antimicrobial effect of Roman (Anthemis nobilis) chamomile essential oil: “in vitro”

نویسندگان English

Behrooz Alizadeh behbahani
Mohammad Noshad
Mohammad Amin Mehrnia
1Associate 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

In this study, after preparing Roman chamomile (Anthemis nobilis) essential oil, the total phenol and flavonoid content, antioxidant properties, and antimicrobial effects were evaluated using four methods: disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and bactericidal inhibitory concentration. The study included various bacteria such as Bacillus cereus, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhimurium. The total phenol content was 33.50 mg gallic acid per gram of essential oil, and the total flavonoid content was 14.60 mg quercetin per gram of extract. The antioxidant activity of A. nobilis essential oil was 51.70% in the DPPH radical scavenging method and 57.90% in the ABTS radical scavenging method. Among all antimicrobial methods, the essential oil exhibited the highest antimicrobial effect against Gram-positive bacteria Staphylococcus aureus and the least effect against Shigella dysenteriae. The results suggest that A. nobilis essential oil can be used in the production of food and pharmaceutical products as an antioxidant and antimicrobial compound.

کلیدواژه‌ها English

Anthemis nobilis essential oil
phenolic compounds
Antioxidant properties
Antimicrobial activity
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