بررسی شرایط استخراج عصاره هسته زیتون با استفاده از دستگاه هموژنایزر اولتراسونیک و ارزیابی خصوصیات ضد میکروبی آن‌ها

نویسندگان
عباس نمدی پور 1
حبیب الله میرزایی 2
محمد علی سحری 3
منصوره هوشیار 4
1 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان.
2 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استاد گروه علوم و مهندسی صنایع غذایی، دانشگاه تربیت مدرس.
4 دانش آموخته دکتری گروه میکروبیولوژی، دانشگاه شهید بهشتی.
10.22034/FSCT.22.162.1
چکیده
هدف از مطالعه حاضر بررسی شرایط استخراج عصاره هسته زیتون با استفاده از دستگاه هموژنایزر اولتراسونیک و بررسی خصوصیات ضد میکروبی عصاره­های دارای بالاترین میزان ترکیبات فنلی بود. طبق نتایج، عصاره اتانولی استخراج شده در زمان 3 دقیقه، دارای بالاترین میزان ترکیبات فنلی می­باشد. نوع حلال و مدت زمان استخراج، دارای تاثیر معنی­داری (05/0>P)، روی مقدار ترکیبات فنلی عصاره­های هسته زیتون می­باشد. همچنین، تیمارهای استخراج شده با حلال (آب 0 : اتانول100) در هر سه زمان (1، 2 و 3 دقیقه) و سپس تیمارهای استخراج شده با حلال اتانول80: آب 20 در زمان­های 2 و 3 دقیقه دارای بالاترین میزان ترکیبات فنلی بودند؛ و به عنوان تیمارهای منتخب جهت انجام آزمون­های میکروبی، انتخاب شدند. در ارتباط با خصوصیات ضد میکروبی، طبق نتایج بدست آمده از آزمون انتشار چاهک، هر سه عصاره اتانولی، دارای خصوصیات ضد میکروبی بودند. از سوی دیگر، در آزمون اندازه گیری چگالی نوری که جهت انتخاب تیمار بهینه صورت گرفت، نتایج نشان داد که عصاره اتانولی استخراج شده در زمان 3 دقیقه، دارای بالاترین خاصیت ضدمیکروبی می­باشد؛ در نتیجه این عصاره به عنوان بهترین تیمار انتخاب و ترکیبات فنلی آن بوسیله دستگاه GC-MS اندازه گیری شد. نتایج نشان داد که، بیشترین درصد فراوانی ترکیب فنلی در این عصاره مربوط به هیدروکسی تایروزول و تایروزول می­باشد.
کلیدواژه‌ها
عصاره هسته زیتون
ترکیبات فنلی
خصوصیات ضد میکروبی
GC-MS

موضوعات

عنوان مقاله English

Investigating the extraction conditions of olive Seed extract using a Ultrasonic Homogenizer and evaluating their antimicrobial properties

نویسندگان English

abbas namadipour 1
Habib Allah Mirzaei 2
Mohammad Ali Sahari 3
mansooreh hooshiyar 4
1 P.H.D. Student, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
2 Gorgan University of Agricultural Sciences & Natural Resources
3 Professor, Dept. of Food Science & Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
4 Former PhD Student, Department of Microbiology , Shahid Beheshti University, Tehran, Iran
چکیده English

The aim of the present study was to investigate the extraction conditions of olive kernel extract using an ultrasonic homogenizer and to investigate the antimicrobial properties of the extract with the highest amount of phenolic compounds. According to the results, the ethanolic sample which was extracted in 3 minutes has the highest amount of phenolic compounds. The kinds of solvent and extraction time have significant effects (P<0.05) on the amount of the sample phenolic compounds. The treatments extracted with solvent (water 0: 100 ethanol) in all three times (1, 2 and 3 minutes) and then the treatments extracted with solvent ethanol 80: water 20 in 2 and 3 minutes had the highest amount of phenolic compounds thus as the treatment for performing microbial tests were selected. In relation to antimicrobial properties, according to the results obtained from the well diffusion test, all three ethanolic extracts had antimicrobial properties. Also, the optical density measurement test (OD or OD600) was done to choose the optimal treatment. The results showed that the ethanolic extract in 3 minutes has the highest antimicrobial properties, thus this extract was selected as the best treatment and its phenolic compounds were measured by GC-MS. The results showed that the highest percentage of phenolic compounds in this extract is related to hydroxytyrosol and tyrosol.

کلیدواژه‌ها English

Olive kernel extract
phenolic compound
Antimicrobial properties
GC-MS
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