بررسی ترکیبات شیمیایی، گروه‏های عاملی زیست‏فعال، قدرت آنتی‌اکسیدانی و سمیت سلولی اسانس آویشن شیرازی بر رده سلولیHT29: مطالعه در شرایط آزمایشگاهی

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 2 - شماره پیاپی 74، خرداد و تیر 1401، صفحه 203-217   

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2020.40161.0

نویسندگان

الناز صفاری سامانی¹؛ حسین جوینده^{* 2}؛ بهروز علیزاده بهبهانی³

¹دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.

²استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

³گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

چکیده

هدف از این پژوهش شناسایی ترکیبات شیمیایی، گروه‏های عاملی زیست‏فعال، فعالیت آنتی‌اکسیدانی، فنل کل و فلاونوئید کل اسانس آویشن شیرازی و همچنین بررسی اثر سمیت سلولی آن بر رده سلولی سرطان روده بزرگ (HT29) بود. ترکیبات شیمیایی اسانس آویشن شیرازی با استفاده از دستگاه کروماتوگرافی گازی متصل به طیف‌سنج جرمی شناسایی شد. گروه‏های عاملی زیست‏فعال اسانس آویشن شیرازی با استفاده از دستگاه FTIR در محدوده عدد موجی
cm^-1 500-4000 اندازه‌گیری شد. به‌منظور اندازه‌گیری میزان فنل کل و فلاونوئید کل اسانس آویشن شیرازی به‌ترتیب از روش‌های فولین سیوکالتو و رنگ‌سنجی آلومینیوم کلراید استفاده گردید. از روش MTT (3-[4, 5-dimethylthiazol-2-yl]-2, 5 diphenyltetrazolium bromide) جهت اندازه‌گیری سمیت سلولی اسانس آویشن شیرازی در برابر رده سلولی سرطان روده بزرگ (HT29) استفاده شد. قدرت آنتی‌کسیدانی اسانس آویشن شیرازی با استفاده از مهار رادیکال آزاد DPPH و ABTS بررسی گردید. ترکیب کارواکرول و تیمول به‌ترتیب با 3/39 و 30 درصد بیشترین ترکیب تشکیل‌دهنده اسانس آویشن شیرازی بودند. وجود پیک در عدد موجی cm ^-11000-320 نشان‌دهنده پیوندهای C-O است که می‌تواند مربوط به ترکیبات آلی همچون الکل‌ها، اسیدهای کربوکسیلیک، استرها و اتر باشد. میزان فنل کل و فلاونوئید اسانس آویشن شیرازی به‌ترتیب 05/64 میلی‌گرم گالیک اسید بر گرم و 68/11 میلی‌گرم کوئرستین بر گرم بود. میزان درصد مهارکنندگی رادیکال‌های آزاد با استفاده از DPPH و ABTS در غلظت ppm 1000 به‌ترتیب 69/63 و 33/64 بود. با افزایش غلظت اسانس آویشن شیرازی، تأثیر بر رده سلولی HT29 افزایش پیدا کرد و درصد زنده‌مانی آن کاهش یافت. با توجه به نتایج قدرت آنتی‌اکسیدانی، فنل و فلاونوئید کل اسانس آویشن شیرازی به نظر می‌رسد بتوان از گیاه آویشن شیرازی به‌عنوان نگهدارنده طبیعی در صنایع غذایی بهره برد.

کلیدواژه‌ها

اسانس آویشن شیرازی؛ سمیت سلولی؛ فعالیت آنتی‌اکسیدانی؛ زنده‌مانی سلول‌های HT29

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