خواص آنتی‌اکسیدانی و اثر ضدمیکروبی عصاره ریشه گیاه کهورک بر باکتری‌های بیماری‌زای غذایی
محورهای موضوعی :
علوم و صنایع غذایی
حامد عزیزنیا
1
(دانش‌آموخته کارشناسی ارشد فناوری مواد غذایی، گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان، اصفهان، ایران)
جواد کرامت
2
(دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران)
صبیحه سلیمانیان زاد
3
(استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران)
تاریخ دریافت : 1397/08/15
تاریخ پذیرش : 1398/02/04
تاریخ انتشار : 1398/04/01
کلید واژه:
آنتی‌اکسیدان,
ضدمیکروبی,
عصاره,
کهورک,
چکیده مقاله :
گیاهان منابع ارزشمندی از ترکیبات آنتی‌اکسیدانی و ضدمیکروبی مختلف هستند. ترکیب و ساختار گروه‌های عاملی اسانس‌ها و عصاره‌ها نقش مهمی در فعالیت آنتی‌اکسیدانی و ضدمیکروبی آن‌ها ایفا می‌کنند. گیاه جغجغه یا کهورک (Prosopis farcta) از خانواده Leguminosea و زیر‌خانواده Mimosoideae است و بومی نواحی خشک و نیمه‌خشک آسیا، آفریقا و آمریکاست. در این پژوهش با استفاده از روش سوکسوله و حلال اتانول 70 درصد، عصاره ریشه گیاه کهورک تهیه و درصد بازده عصاره 1/85 درصد به‌دست آمد. فنل کل و ترکیبات فلاونوئیدی به‌ترتیب برابر با 0/17 ± 14/ 178 میلی‌گرم هم‌ارز اسید گالیک در گرم و 77/ 0± 94/33 میلی‌گرم هم‌ارز کوئرستین در گرم محاسبه شد. ترکیبات فنلی 98/11 درصد از کل ترکیبات شیمیایی عصاره را تشکیل داده بودند. مقدار 50IC برای عصاره اتانولی ریشه گیاه کهورک برابر 2/45 میکروگرم بر میلی‌لیتر و آنتی‌اکسیدان سنتزی BHT (نمونه کنترل)11/98 میکروگرم بر میلی‌لیتر به‌دست آمد. در سیستم بتاکاروتن-لینولئیک اسید، میانگین درصد فعالیت آنتی‌اکسیدانی 39/25 را برای عصاره ریشه کهورک و 13/57 درصد برای BHT تعیین شد. در بین غلظت‌های 250، 500 و ppm 1000، غلظت ppm 1000 عصاره بهترین اثر آنتی‌اکسیدانی را در روغن سویا طی 12 روز نگه‌داری در دمای 50 درجه سلسیوس داشت. استافیلوکوکوس اورئوس با MIC برابر 200 میکروگرم بر میلی‌لیتر و MBC برابر 350 میکروگرم بر میلی‌لیتر، نسبت به دو باکتری گرم منفی سالمونلا تیفی‌موریوم و اشریشیا کولای در برابر عصاره حساسیت بیشتری نشان داد. نتایج این پژوهش نشان داد که عصاره اتانولی-آبی ریشه کهورک از فعالیت ضدمیکروبی و آنتی‌اکسیدانی مناسبی برخوردار است.
چکیده انگلیسی:
Plants are valuable sources of different antioxidant and antimicrobial compounds. The composition and structure of the functional groups of essential oils and extracts play an important role in their antioxidant and antimicrobial activity. Prosopis farcta is a spice of Leguminosae family and Mimosoideae subfamily, an aborigine to the dry and semi-dried regions of Asia, Africa and America. In this study, the root extract of Prosopis farcta prepared by the soxhlet extractor and ethanol 70% solvent. The extraction yield was estimated at 1.85%. Total phenol and flavonoids compounds were calculated 178.14 ± 0.17 mg Gallic acid/g and 94.33 ± 0.77 mg Quercetin/g, respectively. Phenolic compounds comprised 11.98% of the total chemical composition of the extract. IC50 for root extract and BHT (synthetic antioxidant) was determined 2.45 μg/ml and 1.98 μg/ml, respectively. In the β-carotene-linoleic acid system, the average antioxidant activity reported 39.25% for root extract and 57.13% for the BHT. Among 250, 500 and 1000 ppm concentrations of the extract, 1000 ppm showed the best antioxidant effect in soybean oil for 12 days storage at 50°C. Staphylococcus aureus (with MIC 200 µg/ml and MBC 350 µg/ml) showed the most sensitivity in comparison with the two gram-negative bacteria, Salmonella Typhimurium and Escherichia coli. The results of this study showed that the hydro-ethanolic root extract of Prosopis farcta had suitable antimicrobial and antioxidant activity.
منابع و مأخذ:
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· Marino, M., Bersani, C. and Comi, G. (2001). Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. International Journal of Food Microbiology, 67(3): 187-195.
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· Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102(3): 764-770.
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· Taji, F., Shirzad, H., Ashrafi, K., Parvin, N., Kheiri, S., Namjoo, A. et al. (2010). Comparing the antioxidant effect of fresh and old garlic extracts. Zahedan Journal of Research in Medical Sciences, 14 (5): 25-29. [In Persian]
· Yettella, R.R. and Min, D.B. (2008). Quenching mechanisms and kinetics of trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosine. Journal of Agricultural and Food Chemistry, 56(22): 10887-10892.
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· Afshari, A. and Sayyed‐Alangi, S.Z. (2016). Antioxidant effect of leaf extracts from against oxidation process in soybean oil. Food Science and Nutrition, 5(2): 324-333.
· Cardozo, M.L., Ordoñez, R.M., Zampini, I.C., Cuello, A.S., Dibenedetto, G. and Isla, M.I. (2010). Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non-conventional foods: Prosopis flour. Food Research International, 43(5): 1505-1510.
· Clinical and Laboratory Standards Institute (CLSI), (2006). Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; approved standard. 7th ed. Document M7-A7. Wayne, PA.
· Dobravalskytė, D., Venskutonis, P.R. and Talou, T. (2012). Antioxidant properties and essential oil composition of Calamintha grandiflora L. Food Chemistry, 135(3): 1539-1546.
· Elbadrawy, E. and Sello, A. (2016). Evaluation of nutritional value and antioxidant activity of tomato peel extracts. Arabian Journal of Chemistry, 9(2): 1010-1018.
· Holley, R.A. and Patel, D. (2005). Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology, 22(4): 273-292.
· Ibañez, M.C. and Ferrero, C. (2003). Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds. Food Research International, 36(5): 455-460.
· Kulisic, T., Radonic, A., Katalinic, V. and Milos, M. (2004). Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry, 85(4): 633-640.
· Lahmass, I., Ouahhoud, S., Elyoubi, M., Benabbas, R., Sabouni, A., Asehraou, A. and Saalaoui, E. (2018). Evaluation of antioxidant activities of saffron stigma and spath as by-product of Crocus sativus L . MOJ Biology and Medicine, 3(4): 154-158.
· Malik, S., Mann, S., Gupta, D. and Gupta, R.K. (2013). Nutraceutical properties of Prosopis cineraria (L.) Druce Pods: A component of" Panchkuta". Journal of Pharmacognosy and Phytochemistry, 2(2): 66-73.
· Marino, M., Bersani, C. and Comi, G. (2001). Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. International Journal of Food Microbiology, 67(3): 187-195.
· Mozafarina, V. (2008). Flora of Ilam Province. Farhang Moaser Publication, pp. 419-420. [In Persian]
· Namiki, M. (1990). Antioxidants/antimutagens in food. Critical Reviews in Food Science & Nutrition, 29(4): 273-300.
· Özcan, M. and Akgül, A. (1995). Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. Acta Alimentaria, 24(1): 81-90.
· Rajaei, A., Barzegar, M. and Sahari, M.A. (2011). Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts. Iranian Journal of Food Science and Technology. 8(9): 111-120. [In Persian]
· Ranjbar Heidari, A., Khayyat-Zadeh, J. and Keshtahgar, M. (2012). Study of root aqueous extract of Prosopis farcta effect on wound healing of diabetic adult male rats. Journal of Birjand University of Medical Sciences. 19(3): 245-254. [In Persian]
· Rice-Evans, C.A. and Burdon, R.H. (Eds.). (1994). Free Radical Damage and Its Control. Elsevier. 113: 46-49.
· Sathiya, M. and Muthuchelian, K. (2010). Evaluation of antioxidant and antitumor potentials of Prosopis juliflora DC. Leaves in vitro. Pharmacology Online, 2: 328-343.
· Schmeda-Hirschmann, G., Quispe, C., Soriano, M.D.P.C., Theoduloz, C., Jiménez-Aspée, F., Pérez, M.J. et al. (2015). Chilean Prosopis mesocarp flour: Phenolic profiling and antioxidant activity. Molecules, 20(4): 7017-7033.
· Scholz, G., Windeisen, E., Liebner, F., Bäucker, E. and Bues, C.T. (2010). Wood anatomical features and chemical composition of Prosopis kuntzei from the Paraguayan Chaco. IAWA Journal, 31(1): 39-52.
· Sengul, M., Ercisli, S., Yildiz, H., Gungor, N., Kavaz, A. and Çetin, B. (2011). Antioxidant, antimicrobial activity and total phenolic content within the aerial parts of Artemisia absinthum, Artemisia santonicum and Saponaria officinalis. Iranian Journal of Pharmaceutical Research, 10(1): 49-56.
· Sharma, N., Garg, V. and Paul, A. (2010). Antihyperglycemic, antihyperlipidemic and antioxidative potential of Prosopis cineraria bark. Indian Journal of Clinical Biochemistry, 25(2): 193-200.
· Siddique, N.A., Mujeeb, M., Najmi, A.K. and Akram, M. (2010). Evaluation of antioxidant activity, quantitative estimation of phenols and flavonoids in different parts of Aegle marmelos. African Journal of plant science, 4(1): 1-5.
· Singh B.H. (2002). Extraction of phenolic compounds from red grape marce for using as food lipid antioxidant.nFood Chemistry, 66: 209-215.
· Sirmah, P., Dumarcay, S., Masson, E. and Gerardin, P. (2009). Unusual amount of mesquitol from the heartwood of Prosopis juliflora. Natural Product Research, 23(2): 183-189.
· Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P. and Gargova, S. (2007). Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry, 102(3): 764-770.
· Tajbakhsh, S., Barmak, A., Vakhshiteh, F. and Gharibi, M. (2015). In vitro antibacterial activity of the Prosopis juliflora seed pods on some common pathogens. Journal of Clinical and Diagnostic Research: JCDR, 9(8): 13-15.
· Taji, F., Shirzad, H., Ashrafi, K., Parvin, N., Kheiri, S., Namjoo, A. et al. (2010). Comparing the antioxidant effect of fresh and old garlic extracts. Zahedan Journal of Research in Medical Sciences, 14 (5): 25-29. [In Persian]
· Yettella, R.R. and Min, D.B. (2008). Quenching mechanisms and kinetics of trolox and ascorbic acid on the riboflavin-photosensitized oxidation of tryptophan and tyrosine. Journal of Agricultural and Food Chemistry, 56(22): 10887-10892.
