مطالعه‌‌ای بر فعالیت‌‌های ضد‌میکروبی، آنتی‌اکسیدانی و ترکیبات فیتوشیمیایی اسانس درمنه ایرانی

نویسندگان
بهروز علیزاده بهبهانی 1
محمد نوشاد 2
پریسا قاسمی 3
1 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 1- دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 2- دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.22034/FSCT.22.165.238
چکیده
اسانس­‌ها ترکیبات آلی فرار و معطری هستند که به عنوان متابولیت‌های ثانویه در گیاهان تولید می‌شوند. که اغلب دارای فعالیت­‌های بیولوژیکی قابل توجهی همچون خواص ضد­میکروبی، ضد­التهابی و آنتی‌اکسیدانی هستند. در این مطالعه، فعالیت­های ضدمیکروبی، آنتی­اکسیدانی و ترکیبات فیتوشیمیایی اسانس گیاه درمنه ایرانی بررسی شد. فعالیت ضد­میکروبی اسانس براساس روش­های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت بازدارندگی و کشندگی بررسی شد. همچنین، به منظور بررسی ترکیبات فیتوشیمیایی شامل ترکیبات فنولی و فلاونوئیدی کل از روش­های رنگ­سنجی فولین-سیوکالتو و کلرید آلومنیوم و فعالیت آنتی­اکسیدانی بر اساس مهار رادیکال آزاد DPPH و ADTS استفاده شد. نتایج آزمون­‌های ضد­میکروبی نشان داد که اسانس مورد مطالعه، اثر مهاری قابل ملاحظه­ای بر باکتری­‌های گرم مثبت و گرم منفی از جمله استرپتوکوکوس پیوژنز، شیگلا دیسانتری، اشرشیا کلی، استافیلوکوکوس اورئوس، باسیلوس سوبتلیس و کلبسیلا ائروژنز از خود نشان داد. اسانس مورد بررسی حاوی مقادیر قابل قبولی از ترکیبات فنلی (mg GAE/g 27/1±2/31) و فلاونوئیدی (mg QE/g 19/±1 49/17) بود و توانایی قابل توجهی در مهار رادیکال­های آزاد DPPH (41/1± 43/52) و ABTS (37/1± 49/57) داشت. مطالعه حاضر نشان داد که اسانس مورد بررسی، پتانسیل قابل توجهی به عنوان یک عامل درمانی برای بیماری­‌های ناشی از استرس اکسیداتیو و عفونت­‌های میکروبی دارد.
کلیدواژه‌ها
فعالیت آنتی‌اکسیدانی
اسانس
گیاه درمنه
سویه‌های بیماری‌زا

موضوعات

عنوان مقاله English

A study on the antimicrobial, antioxidant, and phytochemical compounds of the essential oil of Artemisia persica

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Noshad 2
Parisa Ghasemi 3
1 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 1- Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 2- PhD student, 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

Essential oils are volatile, aromatic organic compounds produced as secondary metabolites in plants. They often exhibit significant biological activities, including antimicrobial, anti-inflammatory, and antioxidant properties. In this study, the antimicrobial, antioxidant activities and phytochemical compounds of the essential oil of Iranian Artemisia were investigated. The antimicrobial activity of the essential oil was evaluated based on agar disk diffusion, agar well diffusion, minimum inhibitory concentration and minimum bactericidal concentration methods. Furthermore, to investigate the phytochemical compounds, including total phenolic and flavonoid contents, Folin-Ciocalteu and aluminum chloride colorimetric methods were used, respectively. Antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. Antimicrobial tests revealed that the essential oil under investigation exhibited significant inhibitory effects against both Gram-positive and Gram-negative bacteria, including Streptococcus pyogenes, Shigella dysenteriae, Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Klebsiella aerogenes. The examined essential oil contained acceptable amounts of phenolic compounds (31.2 ± 1.27 mg GAE/g) and flavonoid compounds (17.49 ± 1.19 mg QE/g) and had a significant ability to inhibit DPPH free radicals. (52.43±1.41) and ABTS (57.49±1.37). The present study showed that the investigated essential oil has a significant potential as a therapeutic agent for diseases caused by oxidative stress and microbial infections.

کلیدواژه‌ها English

Antioxidant activity
Essential oil
Medicinal Plant
pathogenic strains
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