بررسی ویژگی‌‌های شیمیایی و فعالیت ضد‌میکروبی اسانس درمنه کپه داغی بر باکتری‌‌های عامل بیماری های عفونی در شرایط برون‌تنی

نوع مقاله : پژوهشی اصیل

نویسندگان
بهروز علیزاده بهبهانی 1
محمد نوشاد 1
پریسا قاسمی 2
1 1- دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 2- دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.48311/fsct.2025.84007.0
چکیده
در سال­های اخیر، به منظور ارتقاء کیفیت بهداشتی و کاهش خطرات ناشی از نگهدارنده­های شیمیایی در صنعت غذا، توجه پژوهشگران به استفاده از ترکیبات طبیعی به ویژه اسانس­های گیاهی معطوف شده است. این تغییر رویکرد به دلیل خواص آنتی­­اکسیدانی و ضد­میکروبی آن­ها بوده است. در همین راستا، فعالیت آنتی­اکسیدانی، میزان محتوای فنول و فلاونوئید کل و همچنین خواص ضد­میکروبی اسانس درمنه کپه داغی مورد بررسی قرار گرفت. نتایج نشان داد، اسانس درمنه کپه داغی حاوی فنول کل (41/1±43/60 میلی­گرم گالیک اسید در گرم) و فلاونوئید کل (32/1±38/24 میلی­گرم کوئرستین در گرم) بالای بود. ارزیابی فعالیت آنتی­اکسیدانی نشان داد که اسانس توانای بالای در مهار رایکال آزاد DPPH (25/1±49/63 درصد) و ABTS (20/1±61/70 درصد) دارد. نتایج اثر ضد­میکروبی بر سویه­های باکتریایی بیماری­زا (گرم مثبت؛ استرپتوکوکوس پیوژنز ، استافیلوکوکوس اورئوس و باسیلوس سوبتلیس و گرم منفی؛ شیگلا دیسانتری، کلبسیلا ائروژنز و اشرشیا کلی) نشان داد که باکتری­های گرم مثبت نسبت به باکتری­های گرم منفی در برابر اسانس درمنه کپه داغی حساسیت بالاتری داشتند. این پژوهش نشان داد که اسانس درمنه کپه داغی، حاوی ترکیبات زیست‌­فعال با فعالیت ضد­میکروبی است. این یافته، پتانسیل این اسانس گیاهی را به عنوان جایگزینی طبیعی برای نگهدارنده‌­های شیمیایی مضر در صنایع غذایی تایید می‌­کند.

 
کلیدواژه‌ها
درمنه کپه داغی
اسانس
ضد‌میکروبی
ترکیب‌های فنولی
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Investigating the chemical properties and antimicrobial activity of Artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro

نویسندگان English

Behrooz Alizadeh behbahani 1
Mohammad Noshad 1
Parisa Ghasemi 2
1 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 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

In recent years, in order to improve the hygienic quality and reduce the risks associated with chemical preservatives in the food industry, researchers have focused on the use of natural compounds, especially essential oils. This shift in approach is due to their antioxidant and antimicrobial properties. In this context, the antioxidant activity, total phenolic and flavonoid content, and antimicrobial properties of the essential oil of Artemisia kopetdaghensis were investigated. Results showed that Artemisia kopetdaghensis essential oil contained high levels of total phenols (60.43 ± 4.11 mg gallic acid equivalent/g) and total flavonoids (38.24 ± 3.21 mg quercetin equivalent/g). Evaluation of antioxidant activity revealed that the essential oil exhibited a strong ability to scavenge DPPH radicals (63.49 ± 1.25%) and ABTS radicals (70.61 ± 1.20%). The antimicrobial activity against pathogenic bacterial strains (Gram-positive: Streptococcus pyogenes, Staphylococcus aureus, and Bacillus subtilis; Gram-negative: Shigella dysenteriae, Klebsiella aerogenes, and Escherichia coli) revealed that Gram-positive bacteria were more susceptible to Artemisia kopetdaghensis essential oil compared to Gram-negative bacteria. This research demonstrated that the essential oil of Artemisia kopetdaghensis contains bioactive compounds with antimicrobial activity. This finding confirms the potential of this plant-based essential oil as a natural alternative to harmful chemical preservatives in the food industry.

 

کلیدواژه‌ها English

Artemisia kopetdaghensis
essential oil
antimicrobial
phenolic compounds
antioxidant activity
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