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مطالعه ترکیب‌های شیمیایی و فعالیت ضدباکتریایی اسانس شوید (Anethum graveolens L.) به‌عنوان نگهدارنده و طعم‌دهنده طبیعی در آب کرفس | ||
| تحقیقات گیاهان دارویی و معطر ایران | ||
| مقاله 12، دوره 37، شماره 2 - شماره پیاپی 106، خرداد و تیر 1400، صفحه 350-363 اصل مقاله (798.33 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/ijmapr.2021.352505.2894 | ||
| نویسندگان | ||
| الهام کیانی فر1؛ ساغر کتابچی* 2 | ||
| 1دانشجوی کارشناسی ارشد، گروه میکروبیولوژی، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران | ||
| 2استادیار، گروه بیماری‌شناسی گیاهی و گیاه‌پزشکی، واحد شیراز، دانشگاه آزاد اسلامی، شیراز، ایران | ||
| چکیده | ||
| شناسه دیجیتال (DOR): 98.1000/1735-0905.1400.37.350.106.2.1605.1587 امروزه با توجه به اثرات جانبی نگهدارنده‌های شیمیایی و توجه تولیدکنندگان مواد غذایی به نگهدارنده‌های طبیعی، ارزیابی اثرات ضدمیکروبی نگهدارنده‌های طبیعی در مدل‌های آزمایشگاهی و غذایی ضروری به نظر می‌رسد. در این تحقیق اسانس‌گیری از ساقه و برگ گیاه شوید (Anethum graveolens L.) با روش تقطیر و شناسایی ترکیب‌های آن با استفاده از GC-MS انجام شد. آب کرفس تازه به‌مدت 7 روز در دمای اتاق نگهداری شد تا فاسد گردید سپس از آن رقّت‌‌سازی سریالی تهیه شد و کشت باکتریایی به روش پورپلیت (pour plate) انجام گردید. جدایه‌های مختلف باکتری خالص‌سازی شدند و اثر ضدباکتریایی غلظت‌های مختلف اسانس به روش انتشار دیسک روی باکتری‌های غالب بررسی شد. باکتری‌های حساس به اسانس شوید با روش‌های استاندارد میکروبیولوژی و روش تکثیر ژن 16S rRNA مورد شناسایی قرار گرفتند. سپس از غلظت مؤثر به آب کرفس اضافه و اثر اسانس بر جمعیت باکتری‌های کل و غالب بررسی شد. پذیرش حسی غلظت‌های مختلف اسانس مورد مطالعه نیز در بین گروه‌های مردمی توسط پرسشنامه هدونیک پنج نقطه‌ای بررسی گردید. این تحقیق در غالب طرح کاملاً تصادفی و با سه تکرار انجام شد. براساس نتایج حاصل از GC-MS، دیلاپیول (21.2%)، آلفا-فلاندرن (37.2%) و بتا-فلاندرن (9.2%) مهم‌ترین ترکیب‌های تشکیل‌دهنده اسانس شوید بودند. نتایج حاصل از بلاست توالی‌ها نشان داد که دو باکتری Bacillus cereus و Acetobacter fabarum غالب‌ترین باکتری‌های فاسدکننده آب کرفس بودند. براساس نتایج حاصل در بین پنج گروه غلظت از لحاظ قطر هاله در باکتری‌ها اختلاف معنی‌داری وجود داشت. بیشترین قطر هاله در هر دو باکتری در غلظت 1000 بدست آمد. به‌طور کلی نتایج مطالعه حاضر نشان داد که اسانس شوید براساس نتایج ارزیابی حسی و از نظر کنترل باکتری‌های فاسدکننده، افزودنی مناسبی برای آب کرفس می‌باشد. | ||
| کلیدواژه‌ها | ||
| Bacillus cereus؛ Acetobacter fabarum؛ Anethum graveolens L؛ روش انگشت‌نگاری 16S rRNA؛ آلفا-فلاندرن | ||
| عنوان مقاله [English] | ||
| Study on chemical compounds and antibacterial activity of Anethum graveolens L. essential oil as a natural preservative and flavoring in celery juice | ||
| نویسندگان [English] | ||
| E. Kianifar1؛ S. Ketabchi2 | ||
| 1M.Sc. student, Department of Microbiology, Shiraz Branch, Islamic Azad University, Shiraz, Iran | ||
| 2Department of Plant Pathology and Plant Protection, Shiraz Branch, Islamic Azad University, Shiraz, Iran | ||
| چکیده [English] | ||
| Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil of Anethum graveolens L. was extracted by Clevenger apparatus and its compounds were identified using GC-MS. The fresh celery juice was stored for 7 days at the room temperature until it was rotten, then the serial dilution was prepared and the bacterial culture was performed using pour plate method. The different bacterial isolates were purified and the antibacterial effect of different essential oil concentrations was investigated by disk diffusion method on the dominant bacteria. The sensitive bacteria to the dill essential oil were identified by the standard microbiological methods and 16S rRNA gene amplification method. Then the effective concentration was added to the celery juice and the effect of essential oil on the population of total and dominant bacteria was investigated. The sensory acceptance of different essential oil concentrations among the population groups was assessed by a five-point hedonic questionnaire. This research was conducted in a completely randomized design with three replications. Based on the GC-MS results, dillapiole (21.2%), α-phellandrene (37.2%), and β-phellandrene (9.2%) were the most important constituents of dill essential oil. The results of sequence blasting showed that Bacillus cereus and Acetobacter fabarum were the most dominant putrefactive bacteria in the celery juice. Based on the results, there was a significant difference between the five concentration groups in terms of halo diameter in the bacteria. The highest halo diameter in both bacteria was obtained at the concentration of 1000. In general, the results of the present study showed that dill essential oil is a suitable additive for the celery juice based on the results of sensory evaluation and in terms of controlling the putrefactive bacteria. | ||
| کلیدواژه‌ها [English] | ||
| Bacillus Cereus, Acetobacter fabarum, Anethum graveolens L, 16S rRNA, fingerprinting method, α-Phellandrene | ||
| مراجع | ||
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