ارزیابی تاثیر نوع حلال و شرایط استخراج بر ویژگی‌های کیفی و آنتی‌میکروبی عصاره فاوانیا (Paeonia officinalis L.)

محورهای موضوعی : بهداشت مواد غذایی

زهرا یعقوبی کوپایی ¹ , هاجر عباسی ²

1 - دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران

تاریخ دریافت : 1402/01/20 تاریخ پذیرش : 1402/04/27 تاریخ انتشار : 1402/04/01

کلید واژه: امواج اولتراسونیک, آنتی‌اکسیدان, سیال فوق بحرانی, عودالصلیب,

چکیده مقاله :

گیاه عودالصلیب، با نام علمی Paeonia officinalis L. یکی از گونه‌های متعلق به خانواده Paeoniaceae است. ریشه گیاه عودالصلیب دارای ترکیبات مؤثره متفاوتی از جمله فنل ها ، فلاونوئید ها ، تری‌ترپنوئید ها ،تانن ها، مونوترپن ها و فعالیت های بیولوژیکی متنوعی از جمله اثرات ضد باکتری، ضد اکسیداتیو، آرامش بخش و ضد درد می باشد. در این مطالعه ارزیابی تاثیر سه حلال آب، اتانول/آب، و آب/اتانول/هگزان در استخراج مواد مؤثره ریشه گیاه عودالصلیب در سه روش غوطه وری، غوطه‌وری به‌همراه اعمال امواج اولتراسونیک و استفاده از سیال فوق بحرانی دی‌اکسیدکربن به همراه حلال‌های کمکی مذکور بر راندمان بر ویژگی‌های کیفی (pH، محتوی ترکیبات پلی‌فنولیک و خواص آنتی‌اکسیدانی) و خواص ضدمیکروبی عصاره‌های حاصل بر اشریشیاکلی، استافیلوکوکوس اورئوس، سالمونلا تیفی‌موریوم و کاندیدا آلبیکانس ارزیابی شد. همچنین حداقل غلظت بازدارندگی و کشندگی عصاره ها معین گردید. نتایج نشان داد که نوع حلال مورد استفاده و شرایط استخراج عصاره بر کمیت و کیفیت عصاره‌های تولید شده تاثیر معنی‌داری دارد (05/0p ≤). با استفاده از آب/اتانول و در روش غوطه‌وری با اعمال امواج اولتراسونیک بیش ترین راندمان استخراج عصاره (3/7±0/17) با بالاترین محتوی ترکیبات فنولیک (6/5±0/33) و خاصیت آنتی‌اکسیدانی(4/0±1/76) حاصل شد. حداقل غلظت بازدارندگی و کشندگی این عصاره برای اغلب میکروارگانیسم های مورد مطالعه کمتر از سایر نمونه‌ها بود و قطر هاله عدم رشد اشریشیاکلی، استافیلوکوکوس اورئوس و کاندیدا آلبیکانس در مجاورت این نمونه بیش از سایر عصاره‌ها ارزیابی شد. درحالیکه هاله عدم رشد سالمونلا تیفی‌موریوم در اثر مجاورت با عصاره استخراج شده در آب در روش غوطه‌وری قطر بیشتری داشت. کمیت و کیفیت عصاره مستخرج با سیال فوق بحرانی نسبت به سایر روش‌ها کمتر بود.

چکیده انگلیسی:

Paeonia officinalis L. is one of the species of the Paeoniaceae family. Its root has different effective compounds e.g., polyphenols, flavonoids, triterpenoids, tannins, and monoterpenes. It shows biological activities such as antibacterial, anti-oxidative, relaxing and anti-pain properties. This study evaluated the effect of three solvents, ethanol/water, water, and water/ethanol/hexane on extracting the active ingredients. These solvents were applied by the methods of immersion, immersion with ultrasonic waves, and the use of supercritical fluid carbon dioxide with auxiliary solvents. The efficiency, qualitative characteristics (pH, polyphenolic compounds and antioxidant properties) and antimicrobial properties of the extracts were evaluated by the well-diffusion method against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium and Candida albicans. Also, the MIC and MBC of the extracts on the activity of these organisms were determined. The results showed that the independent variables significantly affect the quantity and quality of the produced extracts (P ≤ 0.05). Using the water/ethanol, and the immersion method in combination with ultrasonic waves, the highest extract efficiency (17.66± 0.34), of the phenolic compounds (33.5±0.65) and antioxidant property (76±1.44) was obtained. The diameter of the inhibition zone for E. coli, S. aureus and C. albicans in the vicinity of this sample was more than others. Meanwhile, the inhibition zone of S. Typhimurium was larger in the presence of watery extract using the immersion method. The quantity and quality of the extract using supercritical fluid was lower than others.

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