بررسی ویژگی‌های آنتی‌اکسیدانی و ضدمیکروبی نانوامولسیون اسانس گریپ‌فروت بر میکروارگانیسم‌های بیماری‌زا: یک مطالعه آزمایشگاهی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 19، شماره 4 - شماره پیاپی 82، مهر و آبان 1402، صفحه 415-425   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.71660.1074

نویسندگان

حسین زنگانه¹؛ فخری شهیدی¹؛ سید علی مرتضوی^{* 1}؛ بهروز علیزاده بهبهانی²

¹گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران

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

چکیده

در این مطالعه، فعالیت آنتی‌اکسیدانی نانوامولسیون اسانس گریپ‌فروت (برحسب درصد مهار رادیکال‌های آزاد DPPH و ABTS و رنگبری بتاکاروتن-لینولئیک اسید) و اثر ضدمیکروبی آن در برابر باکتری‌های پاتوژن و مولد فساد Escherichia coli، Salmonella typhi، Pseudomonas aeruginosa، Listeria innocua، Staphylococcus aureus، Bacillus cereus، Bacillus subtilis، Streptococcus pyogenes و Staphylococcus epidermidis بر اساس روش‌های دیسک دیفیوژن آگار، چاهک آگار و حداقل غلظت مهارکنندگی و کشندگی بررسی گردید. نتایج نشان داد که نانوامولسیون اسانس گریپ‌فروت دارای اثر آنتی‌اکسیدانی قابل‌توجه 27/42 میلی‏گرم در میلی‏لیتر، 27/33 میلی‏گرم در میلی‏لیتر و 54/54 درصد به‌ترتیب برحسب آزمون‌های مهار رادیکال DPPH، ABTS و رنگبری محلول بتاکاروتن-لینولئیک اسید می‌باشد. با توجه به نتایج، کمترین میزان قطر هاله عدم رشد مربوط به باکتری E. coli و بیشترین میزان قطر هاله عدم رشد در باکتری L. innocua مشاهده گردید. حداقل غلظت مهارکنندگی برای باکتری‌های L. innocua و S. aureus (حساس­ترین باکتری­ها) برابر با 25 میلی‏گرم در میلی‏لیتر بود و باکتری­هایی مانند E. coli، S. typhi و P. aeruginosa بیشترین غلظت مهارکنندگی (200 میلی‏گرم در میلی‏لیتر) را به خود اختصاص دادند. همچنین کمترین غلظت کشندگی (200 میلی‏گرم در میلی‏لیتر) مربوط به باکتری‌های L. innocua و S. aureus و بیشترین مقدار آن (بیش از 400 میلی‏گرم در میلی‏لیتر) مربوط به E. coli، S. typhi و P. aeruginosa بود. مطابق نتایج، نانوامولسیون اسانس گریپ‌فروت را می‌توان بعنوان ترکیب طبیعی با فعالیت آنتی‌اکسیدانی و ضدمیکروبی جهت کنترل واکنش‌های اکسیداسیون و رشد میکروارگانیسم‌های مولد فساد و پاتوژن استفاده نمود.

کلیدواژه‌ها

اثر آنتی‌اکسیدانی؛ اسانس گریپ‌فروت؛ فعالیت ضدمیکروبی؛ نانوامولسیون

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