ترکیبات شیمیایی و خاصیت ضدقارچی اسانس زردچوبه (L. Curcuma longa)

نویسندگان
نوشین جعفری نژاد 1
حسن برزگر 2
محمدامین مهرنیا 2
حسین جوینده 2
محمد حجتی 2
1 دانشجوی دکتری
2 عضو هیات علمی
10.22034/FSCT.22.162.292
چکیده
با افزایش تقاضای مصرف‌کنندگان جهت استفاده از محصولات غذایی فاقد نگهدارنده‌های شیمیایی استفاده از گیاهان دارویی و معطر با پتانسیل ضدمیکروبی و آنتی‌اکسیدانی بالا با تاثیر بر خواص شیمیایی محصولات غذایی رونق فزاینده‌ای را دارا بوده‌اند؛ بنابراین، در این پژوهش ترکیبات شیمیایی، میزان فنل و فلاونوئید کل اسانس زردچوبه مورد بررسی قرار گرفت، همچنین، خاصیت آنتی‌اکسیدانی با استفاده از آزمون‌های ABTS و DPPH و خاصیت ضدقارچی اسانس با استفاده از آزمون‌های دیسک دیفیوژن، چاهک آگار و تعیین حداقل غلظت مهار کنندگی و حداقل غلظت کشندگی بررسی شد. نتایج حاصل از آزمون کروماتوگرافی گازی متصل به طیف‌سنج جرمی نشان داد که β. Tumerone با میزان 43/43 % ترکیب شاخص این اسانس بود. میزان ترکیبات فنول کل این اسانس 053/130 میلی‌گرم گالیک اسید در هرگرم و میزان ترکیبات فلاونوئیدی کل آن برابر با 5/624 میلی‌گرم گالیک اسید در هرگرم کوئرستین مشاهده شد. میزان قابلیت ضدقارچی اسانس زردچوبه بر پنج گونه‌ی قارچی آسپرژیلوس نایجر، آسپرژیلوس فامیگاتوس، پنسیلیوم ایتالیکوم، پنیسیلیوم دیجیتاتوم و کاندیدا آلبیکنز مورد بررسی قرار گرفت که نتایج نشان دهنده‌ی توانایی خوب اسانس در مهارگونه‌ی کاندیدا آلبیکنز بوده است. باتوجه به نتایج به‌دست آمده، اسانس زردچوبه را می‌توان به عنوان یک ماده‌ی نگهدارنده‌ی طبیعی جایگزین مناسب برای نگهدارنده‌های شیمیایی دانست.
کلیدواژه‌ها
عامل ضدقارچی
ترکیبات شیمیایی
اسانس زردچوبه

موضوعات

عنوان مقاله English

Investigation of chemical composition and antifungal properties of turmeric essential oil (Curcuma longa L.)

نویسندگان English

Noshin Jafarinejad 1
Hassan Barzegar 2
Mohammad Amin Mehrnia 2
Hossein Jooyandeh 2
Mohammad Hojjati 2
1 PhD student
2 Member of faculty
چکیده English

With the increasing consumer demand for chemical-free food products, the use of medicinal and aromatic plants with high antimicrobial and antioxidant potential has gained considerable attention, influencing the chemical properties of food products. In this study, the chemical compounds, total phenol, and flavonoid content of Curcuma longa essential oil were examined. Additionally, the antioxidant properties were assessed using ABTS and DPPH tests, and the antifungal properties of the essential oil were evaluated through disk diffusion, agar well diffusion, MIC and MBC methods. The results from the GC-MS analysis indicated that β-Turmerone was the major compound in the essential oil, accounting for 43.43%. The total phenolic content of the oil was 130.053 mg GAE/g, and the total flavonoid content was 624.5 5 mg QUE/g. The antifungal ability of Curcuma longa essential oil was tested against five fungal species: Aspergillus niger, Aspergillus fumigatus, Penicillium italicum, Penicillium digitatum, and Candida albicans. The results showed a strong inhibitory effect on Candida albicans. Based on the obtained results, Curcuma longa essential oil can be considered a promising natural preservative as an alternative to chemical preservatives.


کلیدواژه‌ها English

Antifungal agent
Chemical composition
Curcuma longa essential oil
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