مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررﺳﯽ ترکیبات شیمیایی و ویژگی‌های ضدﻣﯿﮑﺮوﺑﯽ اسانس برگ اکالیپتوس و کاربرد آن در تولید دوغ

نوع مقاله : پژوهشی اصیل

نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
استفاده از مواد نگهدارنده طبیعی مانند اسانس‌های گیاهی، رویکردی سالم و سازگار با محیط زیست است که جایگزین مناسبی برای افزودنی‌های شیمیایی محسوب می‌شود و به حفظ سلامت مصرف‌کنندگان کمک می‌کند. اﮐﺎﻟﯿﭙﺘﻮس یا گیاه صمغ آبی با ﻧﺎم ﻋﻠﻤﯽ Eucalyptus globulus متعلق به ﺧﺎﻧﻮاده ﻣﯿﺮﺗﺎﺳﻪ اﺳﺖ. این مطالعه با هدف شناسایی ترکیبات شیمیایی و ارزیابی فعالیت ضد باکتریایی اسانس اکالیپتوس بر تعدادی از میکروارگانیسم‌های بیماری‌زا در شرایط آزمایشگاهی انجام شد. در این پژوهش ترکیبات شیمیایی اسانس اکالیپتوس با دستگاه GC-MS شناسایی شد. سپس تأثیر غلظت­های مختلف اسانس (صفر، 2، 4 و 6 میکرولیتر در لیتر)  بر برخی باکتری­های بیماری­زا و خصوصیات میکروبی نمونه­های دوغ  طی مدت 45 روز نگهداری  مورد بررسی قرار گرفت. نتایج آنالیز GC-MS نشان داد که 1،8- سینئول (6/48%) و آلفا -پینن (86/23%) ﺑﻴﺸﺘﺮﻳﻦ درﺻﺪ ﺗﺮﻛﻴﺒﺎت اسانس را ﺗﺸﻜﻴﻞ ﻣﻲ­دﻫﻨﺪ. با افزودن 6 میکرولیتر در لیتر اسانس اکالیپتوس در دوغ، هیچ گونه رشد کپک و مخمر در تمام مدت نگهداری مشاهده نشد و نمونه حاوی 4 میکرولیتر در لیتر اسانس نیز در پایان مدن نگهداری حاوی تعداد قابل قبول کپک و مخمر بود. همچنین اسانس اکالیپتوس باعث کاهش شمارش کلی میکروارگانیسم­ها گردید. براساس نتایج این تحقیق، باکتری­های گرم منفی نسبت به اسانس گیاهی مقاوم­تر از باکتری­های گرم مثبت بودند و سالمونلا تیفی در روش دیسک به عنوان مقاوم­ترین و باسیلوس سرئوس به عنوان حساس­ترین باکتری شناخته شد. نتایج این پژوهش نشان داد اسانس اکالیپتوس دارای فعالیت ضدمیکروبی مناسبی در برابر سویه­های بیماری­زا می­باشد. بنابراین، با به­کارگیری این اسانس در تولید دوغ، علاوه بر افزایش قابلیت نگهداری محصول، می­توان دوغی با خواص دارویی مناسب تولید نمود. درهرحال به­منظور کاربرد مطمئن اسانس اکالیپتوس در فرمولاسیون مواد غذایی نظیر دوغ، انجام مطالعات بیشتر ضروری است.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of chemical compositions and antimicrobial properties of eucalyptus leaf essential oil and its application in the production of Doogh

نویسندگان English

Amir Iranshahi
Hossein Jouyandeh
Mohammad Noshad
Behrooz Alizadeh Behbahani
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Using natural preservatives such as plant essential oils is a healthy and environmentally friendly approach that is a good alternative to chemical additives and helps maintain consumer health. Eucalyptus or the water gum plant with the scientific name Eucalyptus globulus belongs to the Myrtaceae family. This investigation was conducted to identify chemical compounds and evaluate the antibacterial activity of eucalyptus essential oil  (EEO) on a number of pathogenic microorganisms in vitro. In this study, the chemical compounds of eucalyptus essential oil were identified using a GC-MS device. Then, the effect of different concentrations of EEO (0, 2, 4, 6 μL/L) on some pathogenic bacteria and the microbial characteristics of the doogh samples were investigated during a 45-day storage period. The results of GC-MS analysis showed that 1,8-cineole (48.6%) and alpha-pinene (23.86%) constituted the highest percentage of EEO compounds. By adding 6 μl/l of EEO to the dough, no mold and yeast growth was observed throughout the storage period, and the sample containing 4 μl/l of EEO also contained an acceptable number of mold and yeast at the end of the storage period. EEO also reduced the total count of microorganisms. According to the results of this study, gram-negative bacteria were more resistant to the plant essential oil than gram-positive bacteria, and Salmonella typhi was identified as the most resistant and Bacillus cereus as the most sensitive bacteria in the disk method. The results of this study showed that EEO has appropriate antimicrobial activity against pathogenic strains. Therefore, by using this essential oil in the production of dough, in addition to increasing the shelf life of the product, it is possible to produce dough with suitable medicinal properties. However, in order to safely use EEO in the formulation of food products such as dough, further studies are necessary.

کلیدواژه‌ها English

Doogh
Eucalyptus essential oil
Storage time
Minimum Inhibitory Concentration
[1]     Jooyandeh, H., & Rostamabadi, H. 2013.  Antimicrobial properties of essential oils and their use in food. The Second National Conference on Food Science and Industry. 28-30 April, 2013, Quchan, Iran. (In Persian)
[2]     Guenther, E. 1948. The Essential Oils. Vol. 1, D. Van Nostrand Company Inc, New York. Gustafson, USA.
[3]     Pessoa, L.M., Morais, S.M., Bevilaqua, C.M.L., & Luciano, J.H.S. 2002. Anthelmintic activity of essential oil ofOcimum gratissi-mumLinn. and eugenol against Haemonchus contortus. Veter-inary Parasitology, 109 (1–2): 59–63.
[4]     Kouravand, F., Jooyandeh, H., Barzegar, H. & Hojjati, M. 2018. Characterization of cross‐linked whey protein isolate‐based films containing Satureja khuzistanica Jamzad essential oil. Journal of Food processing and preservation, 42(3): e13557: 1-10.
[5]     Saffari Samani, E., Jooyandeh, H., & Alizadeh Behbahani, B. 2023. The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat. Journal of Food Measurement and Characterization, 17: 2663-2675.
[6]     Alizadeh Behbahani, B., Noshad, M. & Jooyandeh H. 2020. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology, 24: 101563, 1-12.
[7]     Tamime, A.Y. & Robinson, R.K. 2007. Tamime and Robinson's Yoghurt: Science and Technology. 3rd eds., Woodhead Publishing, 808 pages.
[8]     Voosogh, A.S., Khomeiri, M., Nijad, M.K., & Jafari, S.M. 2009. Effects of mint extract on the viability of probiotic bacteria in a native Iranian dairy drink (Doogh). Journal of Agricultural Sciences and Natural Resources, 16(1): 156.
[9]     Wilhelm, B., Rajić, A., Greig, J.D., Waddell, L., & Harris, J. 2011. The Effect of Hazard Analysis Critical Control Point Programs on Microbial Contamination of Carcasses in Abattoirs: A Systematic Review of Published Data. Foodborne Pathogens and Disease, 8(9): 949-60.
[10]  Jooyandeh, H. 2024. Novel & Functional Foods: 1st ed., Khuzestan Agricultural Sciences and Natural Resources University Press. (In Persian)
[11]  Moatar, F., & Samsam Shariat, H. 2004. Plants and natural medicines: Traditional pharmacology (medical vocabulary) Active ingredients, therapeutic properties and uses of plants and natural medicines. Vol. 1, 4th  eds., Roozbehan Punlishing, Tehran.
[12]  Elaissi, A., Rouis Z, Salem NA, Mabrouk S, ben Salem Y, Salah KB, Aouni M. et al. 2012. Chemical composition of 8 eucalyptus species essential oils and the evaluation of their antibacterial, antifungal and antiviral activities. BMC Complement Altern Med.,  12: 81.
[13]  Srinivasan, D., Nathan, S., Suresh, T., & Lakshmana Perumalsamy, P. 2001. Antimicrobial activity of certain Indian medicinal plants used in folkloric medicine. Journal of Ethnopharmacology, 74(3): 217-220.
[14]  Noshad, M., Alizadeh Behbahani, B., Jooyandeh, H., Rahmati-Joneidabad, M., Ebrahimi Kaykha, M.H., & Ghodsi, M. 2021. Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions. Food Science & Nutrition, 9: 1625–1639.
[15]  Ebrahimi Kaykha, M.H., Jooyandeh, H., Alizadeh Behbahani, B., & Noshad, M. 2022. Identification of chemical compounds, antioxidant activity, total phenolic and flavonoid contents and cytotoxicity effect of Rosmarinus officinalis essential oil. Iranian Food Science and Technology Research Journal, 18 (4), 467-482. (In Persian)
[16]  Saffari Samani, E., Jooyandeh, H., & Alizadeh Behbahani, B. 2023. Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria, Journal of Food Science & Technology (Iran), 17(194): 1-11. (In Persian)
[17]  Zarali, M., Hojjati, M., Tehmouzi Dohban, S. & Jooyandeh, H. 2016. Evaluation of chemical composition and antibacterial activities of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl essential oils in vitro. Journal of Food Science & Technology (Iran), 13(52): 1-12. (In Persian)
[18]  Iwasa, M., Nakaya, S., Maki, Y., Marumoto, Sh., Usami, U., & Miyazawa, M. 2015. Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry. Journal of Oleo Science, 64(8): 825-833.
[19]  Jooyandeh, H., & Kouravand, F. 2018. Effect of SaturejahortensisL. essential oil on physicochemical, textural and sensory properties and viability of starter culture of set yoghurt. Journal of Food Science and Technology (Iran). 15(83): 87-100. (In Persian)
[20]  Yademellat, M., Jooyandeh, H., & Hojjati, M. 2018. Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums. Journal of Food Science & Technology (Iran). 14(72): 313-326. (In Persian)
[21]  Heydari, S., Jooyandeh, H., Alizadeh Behbahani, B. & Noshad, M. 2020. The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food Science & Nutrition, 8: 6497-6512.
[22]  Jooyandeh H., Ebrahimi Kaykha, M.H., Alizadeh Behbahani, B., & Noshad, M. 2023. Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage. Journal of Food Measurement and Characterization, 17: 2062–2074.
[23]  Alizadeh Behbahani, B., Jooyandeh, H., Hojjati, M., & Ghodsi, M. 2024. Evaluation of probiotic, safety, and anti-pathogenic properties of Levilactobacillus brevis HL6, and its potential application as bio-preservatives in peach juice. LWT-Food Science & Technology, 191: 115601.
[24]  Noshad, M., & Alizadeh Behbahani, B. 2019. Identification of chemical compounds, antioxidant activity and antimicrobial effect of green cardamom essence on a number of pathogenic microorganisms in laboratory conditions. Qom University of Medical Sciences Journal, 13(2): 57-69. (In Persian)
[25]  Kardooni, Z., Alizadeh Behbahani, B., Jooyandeh, H., & Noshad, M. 2023. Assessing Protection Mechanisms against Escherichia coli by Analyzing Auto-and Co-Aggregation, Adhesion Ability, Antagonistic Activity and Safety Characteristics of Potentially Probiotic Lactobacillus acidophilus B103. Nutrition and Food Science Research, 10(1): 11–21.
[26]  Samaté, A.D., Nacro, M.,  Menut, C., Lamaty, G., & Bessière, J.M. 1998. Aromatic Plants of Tropical West Africa. VII. Chemical Composition of the Essential Oils of two Eucalyptus Species (Myrtaceae) from Burkina Faso: Eucalyptus alba Muell and Eucalyptus camaldulensis Dehnardt. Journal of Essential Oil Research, 10(3): 321-324.
[27]  Ansari, N., Hasanzadeh, N., & Rezaee, M.B. 2013. Antimicrobial activity of essential oil and extracts of Eucalyptus camaldulensis Dehnh. on Pseudomonas tolaasii under In vitro & In vivo conditions. Iranian Journal of Medical and Aromatic Plants Research, 28(4): 709-719. (In Persian)
[28]  Mohkami, Z., Mirshkar, A. & Mohammadi, F. 2020. Identifying the effective compounds of the essential oil of desert eucalyptus (Eucalyptus rudis) grown in the climatic conditions of Sistan, 10th National Conference on Sustainable Agriculture and Natural Resources, Tehran. (In Persian)
[29]  Alizadeh Behbahani, B., Shahidi, F., Tabatabaei Yazdi, F., Mortazavi, S.A., & Mohebbi, M. 2017. Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules, 94: part A, 515-526.
[30]  Mehraban Sangatash, M., Karazhyan, R., Hadad Khodaparast, M.H., Habibi Najafi, M.B., & Beiraghi Toosi, S. 2007. Effect of Essential Oil and Extract of Ziziphora clinopodioides on Yoghurt Starter Culture Activity. Journal of Food Science and Technology (Iran). 3(4): 47-55. (In Persian)
[31]  Razzaghi, P. & Soltani, M. 2019. The effect of Mellis (Melissa officinalis) addition on the Microbiological, Chemical, Rheological and sensorial attributes of pasteurized Doogh. Journal of Food Science and Technology (Iran), 15(85): 437-446. (In Persian)
[32]  Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods--a review. International Journal of Food Microbiology, 94(3): 223-253.
[33]  Ndagijimana, M., Belletti, N., Lanciotti, R., Guerzoni, E., & Gardini, F. 2004. Effect of Aroma Compounds on the Microbial Stabilization of Orange-based Soft Drinks. Journal of Food Science, 69(1): SNQ20-SNQ24.
[34]  Zarali, M., Hojjati, M., Tehmouzi Dohban, S. & Jooyandeh, H. 2015. Evaluation of the effect of Echinophora cinerea Boiss extract and mountain tea (Stachys lavandulifolia Vahl) on the qualitative and sensory characteristics of Doogh. Iranian Journal of Biosystems Engineering, 46(3): 327-337. (In Persian)
[35]  Jooyandeh, H., Noshad, M., & Barzegar, H. 2021. In-vitro Investigation of Antimicrobial Activity and interaction of aqueous and ethanolic extracts of Sepestan (Cordia myxa) leaves on pathogenic microorganisms. Iranian Journal of Infectious Diseases & Tropical Medicine, 22(79): 41-50. (In Persian)
[36]  Alizadeh Behbahani, B. & Imani Fooladi, A.A. 2018. Evaluation of phytochemical analysis and antimicrobial activities Allium essential oil against the growth of some microbial pathogens. Microbial Pathogenesis, 114: 299-303.