شناسایی ترکیبات زیست فعال موجود در عصاره جلبک‌های قهوه‏ای سارگاسوم (Sargassum angustifulium) و پادینا (Padina distromatic) و بررسی اثرات ضد میکروبی، آنتی ‏اکسیدانی و خواص آنزیمی آن‌ها

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 5، دوره 19، شماره 2 - شماره پیاپی 80، خرداد و تیر 1402، صفحه 259-277   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.73113.1104

نویسندگان

خدیجه شیرانی بیدابادی¹؛ شیلا صفائیان^{* 1}؛ رضوان موسوی ندوشن¹؛ ناهید رحیمی فرد²

¹گروه صنایع غذایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران

²دانشکده پیراپزشکی، دانشگاه علوم پزشکی ایران، تهران، ایران

چکیده

جلبک­های دریایی جز منابع غنی گیاهی محسوب می­شوند که در طب سنتی کاربردهای گوناگونی دارند. هدف از این مطالعه عصاره گیری دو گونه جلبک پادینا و سارگاسوم به دو روش ماسیراسیون و اولتراسوند به همراه آنالیز ترکیبات آن­ها و بررسی اثر آنتی اکسیدانی، ضد میکروبی و خواص آنزیمی عصاره­ها بوده است. نتایج حاکی از آن است که بازده عصاره­گیری جلبک سارگاسوم به روش ماسیراسیون از باقی عصاره‏ها بالاتر بوده است (09/3 g/100g) و عصاره اولتراسوندی این جلبک خواص آنتی‏اکسیدانی و ترکیبات فنولی و فلاونوئیدی بالاتری داشته است. مهار آنزیم استیل کولین استراز و میزان فعالیت آنزیم نیتریک اکساید در عصاره اولتراسوندی پادینا در بالاترین مقدار بود.. به طور کلی در همه عصاره­ها باکتری‏های Escherichia coli و  Listeria innocuaاز بقیه میکروارگانیسم‏ها مقاوم تر بودند و نتایج آزمون میکروبی نشان داد عصاره اولتراسوند پادینا از باقی عصاره‏ها به طور معناداری خاصیت ضد میکروبی بیشتری داشته است. با توجه به نتایج به دست آمده روش اولتراسوند روش مناسبی جهت عصاره‏گیری می­باشد و همچنین از این عصاره می­توان به عنوان ترکیب آنتی‏اکسیدان، ضد میکروب، ضد آلزایمر و کاهش‏دهنده نیترات در افزودنی‏های غذایی استفاده کرد.

کلیدواژه‌ها

جلبک؛ GC-MS؛ خواص آنزیمی؛ عصاره‌گیری؛ ضد میکروبی

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