مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی قدرت آنتی‌اکسیدانی، ترکیبات فنولی، فلاونوئیدی و اثر ضد‌باکتریایی اسانس درمنه معطر روی باکتری‌‌های بیماری‌‌زا گرم مثبت و گرم منفی

نوع مقاله : پژوهشی اصیل

نویسندگان
دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.48311/fsct.2026.84072.0
چکیده
در این مطالعه، اسانس درمنه معطر با روش تقطیر با آب استخراج گردید. سپس محتوای فنول کل به روش رنگ سنجی فولین سیوکالتو، فلاونوئید کل به روش رنگ سنجی کلرید آلومینیوم و فعالیت آنتی­اکسیدانی به دو روش مهار رادیکال آزاد DPPH و ABTS اندازه­گیری شد. علاوه براین، فعالیت ضد­میکروبی اسانس با استفاده از روش­های­ دیسک دیفیوژن آگار، چاهک آگار و روش استاندارد میکرودایلوشن صورت گرفت. اسانس درمنه معطر حاوی  mg GAE/g 62/88±1/78 محتوای فنول کل و mg QE/g  48/14±0/26 محتوای فلاونوئید کل بود. علاوه­براین، اسانس قادر به مهار رادیکال آزاد DPPH و ABTS به میزان 50/1± 90/67 درصد و 28/1±95/73  درصد گردید.در روش دیسک دیفیوژن، استرپتوکوکوس پیوژنز حساس‌ترین سویه با ناحیه مهار  mm 66/0±80/18  بود، در حالی که سالمونلا تیفی موریوم مقاوم‌ترین سویه با ناحیه مهار mm 27/80±0/11  بود. در روش انتشار چاهک آگار، سالمونلا تیفی موریوم قوی ترین مقاومت را با ناحیه مهار  mm44/±0 70/12  نشان داد، در حالی که استرپتوکوکوس پیوژنز حساس­ترین سویه با ناحیه مهار mm 28/50±0/19 بود .نتایج نشان داد که MIC برای باسیلوس سرئوس، استرپتوکوکس پیوژنز، شیگلا دیسانتری، کلبسیلا ائروژنز و سالمونلا تیفی موریوم به ترتیب mg/ml 16، 4، 4، 64، 32، و 64 و MIB به ترتیب برای آن­ها mg/ml 256، 32، 64، 256، 128 و 256 بود. اسانس درمنه معطر به واسطه دارا بودن مقادیر قابل توجهی از ترکیبات فنلی، از خواص آنتی­‌اکسیدانی و ضد­میکروبی قوی برخوردار است. این ویژگی‌­ها، این اسانس را به عنوان جایگزینی طبیعی برای نگهدارنده‌های سنتزی در صنایع غذایی معرفی می­‌کند.
 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

An investigation into the antioxidant capacity, phenolic and flavonoid compounds, and antibacterial activity of the essential oil of Artemisia fragrans against Gram-positive and Gram-negative pathogenic bacteria

نویسندگان English

Mohammad Noshad
Behrooz Alizadeh Behbahani
Parisa Ghasemi
Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

In this study, the essential oil of Artemisia fragrans was extracted using the hydrodistillation method. Subsequently, the total phenolic content was determined using the Folin-Ciocalteu colorimetric method, total flavonoid content was measured using the aluminum chloride colorimetric method, and antioxidant activity was evaluated using both the DPPH and ABTS radical scavenging assays. Additionally, the antimicrobial activity of the essential oil was evaluated using the agar disk diffusion, agar well diffusion, and standard microdilution methods. The essential oil of Artemisia dracunculus contained a total phenolic content of 62.88 ± 1.78 mg GAE/g and a total flavonoid content of 48.14 ± 0.26 mg QE/g. Furthermore, the essential oil exhibited significant antioxidant activity, with DPPH and ABTS radical scavenging activities of 50.1 ± 90.67% and 28.1 ± 95.73%, respectively. In the agar disk diffusion assay, Streptococcus pyogenes was found to be the most sensitive strain with a zone of inhibition of 18.80 ± 6.6 mm, while Salmonella typhimurium was the most resistant strain with a zone of inhibition of 11.80 ± 2.7 mm. In the agar well diffusion method, Salmonella typhimurium exhibited the strongest resistance with a zone of inhibition of 12.70 ± 0.44 mm, while Streptococcus pyogenes was the most sensitive strain with a zone of inhibition of 19.50 ± 0.19 mm. The results showed that the MIC for Bacillus cereus, Streptococcus pyogenes, Shigella dysentery, Klebsiella aerogenes, and Salmonella typhimurium were 16, 4, 4, 64, 32, and 64 mg/ml, respectively, and the MIB for them was, respectively. 256, 32, 64, 256, 128 and 256. Due to its high content of phenolic compounds, the essential oil of tarragon possesses potent antioxidant and antimicrobial properties. These attributes make it a promising natural alternative to synthetic preservatives in the food industry.
 

کلیدواژه‌ها English

Artemisia fragrans
Gram positive bacteria
Gram negative bacteria
Total phenol content
Total flavonoid
Antioxidant potential
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