با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

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

چکیده

سمیت قارچ‌کش‌های سنتزی و مقاومت پاتوژن‌های قارچی به این عوامل نگهدارنده سبب افزایش تقاضا برای جایگزین‌های طبیعی مانند اسانس‌های گیاهی شده است. در این پژوهش، اسانس آویشن دنایی با کمک روش تقطیر با آب استخراج گردید و ترکیبات تشکیل‌دهنده آن توسط دستگاه کروماتوگرافی گازی متصل به طیف‌سنج جرمی شناسایی و تعیین مقدار شدند. اسانس آویشن دنایی غنی از تیمول (88/69 درصد)، گاما-ترپینن (49/8 درصد)، پارا-سیمن (20/8 درصد) و کارواکرول (55/3 درصد) بود. علاوه‌براین، محتوای فنول و فلاوونوئید کل اسانس به‌ترتیب mg GAE/g 45/91 و mg QE/g 28/46 به‌دست آمد که نقش مهمی در فعالیت آنتی‌اکسیدانی آن ایفا کردند؛ به‌طوری‌که فعالیت مهار رادیکال آزاد DPPH (IC50 معادل 30/29 میلی‌گرم در میلی‌لیتر)، رادیکال آزاد ABTS (IC50 معادل 68/22 میلی‌گرم در میلی‌لیتر)، جلوگیری از زوال رنگ بتا-کاروتن (22/62 درصد) و احیاء کردن آهن فریک (μM QE/g 10/30) اسانس آویشن دنایی قابل‌توجه بود. فعالیت ضدقارچی اسانس آویشن دنایی در برابر قارچ‌های مولد فساد میوه سیب (پنی‏سیلیوم اکسپانسوم، بوتریتیس سینه‏را و آلترناریا آلترناتا) بررسی گردید و پنی‏سیلیوم اکسپانسوم حساس‌ترین گونه قارچی نسبت به اسانس بود و غلظت‌های کمتری از اسانس جهت جلوگیری از رشد یا از بین بردن این گونه موردنیاز بود. مطابق نتایج، اسانس آویشن دنایی را می‌توان به‌عنوان عامل ضدقارچ طبیعی و جایگزین قارچ‌کش‌های شیمیایی جهت جلوگیری از رشد قارچ‌های پاتوژن روی سیب یا سایر محصولات غذایی و افزایش عمر انبارمانی آن‌ها استفاده نمود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot

نویسندگان [English]

  • Mostafa Rahmati-Joneidabad 1
  • Behrooz Alizadeh Behbahani 2

1 Department of Horticulture, Agricultural Sciences and Natural Resources University of Khuzestan

2 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

چکیده [English]

Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. However, increasing concern about environmental pollution, the toxicity, and the resistance of fungal pathogens to synthetic fungicides have resulted in an increased demand for less dangerous methods. In this regard, the use of compounds of natural origin that have potential antifungal activity (such as herbal essential oils), can be an effective solution to control and prevent post-harvest diseases of vegetables and fruits. In this study, the potential antifungal activity of Thymus daenensis essential oil was evaluated against fungi species causing apple rot (i.e., Penicillium expansum, Alternaria alternata, and Botrytis cinerea). The chemical compounds, total phenol and flavonoids content, and antioxidant activity of the essential oil were also determined. 
 
Materials and Methods: In this study, the essential oil of T. daenensis was extracted by the hydrodistillation method and its main chemical compounds were identified and quantified by gas chromatography coupled to mass spectrometry apparatus. Total phenols and flavonoids content of the essential oil were measured using the Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. The in-vitro antioxidant activity of T. daenensis essential oil was evaluated based on the DPPH/ABTS free radical scavenging activity, beta-carotene bleaching, and ferric reducing antioxidant power (FRAP) assays. The antifungal effect of the essential oil against Penicillium expansum, Alternaria alternata, and Botrytis cinerea was investigated by the disk diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). 
 
Results and Discussion: The T. daenensis essential oil was rich in thymol (69.88%), γ-terpinen (8.49%), p-cymene (8.20%), and carvacrol (3.55%). In addition, the total phenol and flavonoids content of the essential oil were 91.45 mg GAE/g and 42.28 mg QE/g, respectively, which had an important role in its antioxidant activity. The T. daenensis essential oil had remarkable DPPH free radical scavenging activity (IC50= 29.30 mg/ml), ABTS free radical scavenging activity (IC50 = 22.68 mg/ml), beta-carotene bleaching inhibitory effect (62.22%), and ferric reducing antioxidant power (30.10 μM QE/g), revealing the electron/hydrogen donating ability of the essential oil. Antifungal results showed that P. expansum was the most sensitive fungi species to the essential oil and lower concentrations of the essential oil were required to inhibit the growth of or kill the species, due to the presence of phenolic compounds (such as thymol and carvacrol) in the oil. Indeed, reactive aromatic nucleus and phenolic OH groups in the structure of phenolic compounds can form hydrogen bonds with –SH groups at the active sites of target enzymes, leading to the deactivation of the fungal enzymes. In addition, the lipophilic nature of the essential oils makes them to be highly absorbed by the lipophilic mycelia and consequently suppress the growth of fungi species. Based on the results, the T. daenensis essential oil could be used as a natural antifungal agent and synthetic fungicide substitute to prevent the growth of pathogenic fungi on apple fruit or other food products and increase their shelf-life. 

کلیدواژه‌ها [English]

  • (Thymus daenensis). Essential oil
  • Natural antifungal
  • Antioxidant activity
Aeschbach, R., Löliger, J., Scott, B. C., Murcia, A., Butler, J., Halliwell, B., & Aruoma, O. I. (1994). Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Food and Chemical Toxicology32(1), 31-36.
Alavi, L., Barzegar, M., Jabari, A., & NAGHDI, B. H. (2010). Effect of heat treatment on chemical composition and antioxidant property of Thymus daenensis essential oil. Journal of Medicinal Plants, 9(35), 129-138.
Alizadeh Behbahani, B., & Imani Fooladi, A. A. (2018). Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling. Journal of Food Safety, 38(3), e12443.
Alizadeh, A., Alizadeh, O., Amari, G., & Zare, M. (2013). Essential oil composition, total phenolic content, antioxidant activity and antifungal properties of Iranian Thymus daenensis subsp. daenensis Celak. as in influenced by ontogenetical variation. Journal of Essential Oil Bearing Plants16(1), 59-70.
Amiri, H. (2012). Essential oils composition and antioxidant properties of three thymus species. Evidence-Based Complementary and Alternative Medicine2012.
Bai, W., Wang, Q., Zeng, X., Fu, J., Liu, Y., & Dong, H. (2017). Antioxidant activities of chicken peptide‐Maillard reaction products (CP‐MRPS) derived from chicken peptides and d‐glucose system. Journal of Food Processing and Preservation41(2), e13041.
Barazandeh, M., & Bagherzadeh, K. (2007). Investigation on the Chemical Composition of the Essential of Thymus daenensis Celak from Four Different Regions of Isfahan Province. Journal of Medicinal Plants, 6(23), 15-19.
Barzegar, H., Behbahani, B. A., & Mehrnia, M. A. (2020). Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Science and Biotechnology, 29, 717-728.
Behbahani, B. A., Noshad, M., & Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136, 103716.
Behbahani, B. A., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., & Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules, 94, 515-526.
Bistgani, Z. E., & Sefidkon, F. (2019). Review on ethnobotany, phytochemical, molecular and pharmacological activity of Thymus daenensis Celak. Biocatalysis and Agricultural Biotechnology22, 101400.
Dadashpour, M., Rasooli, I., Sefidkon, F., Rezaei, M. B., & Darvish Alipour Astaneh, S. (2011b). Lipid peroxidation inhibition, superoxide anion and nitric oxide radical scavenging properties of Thymus daenensis and Anethum graveolens essential oils. Journal of Medicinal Plants, 1(37), 109-120.‎
Dadashpour, M., Rasooli, I., Sorouri Zanjani, R., Sefidkon, F., Taghizadeh, M., & Darvish Alipour Astaneh S. (2011a). Antimicrobial, nitric oxide radical scavenging and cytotoxic properties of Thymus daenensis essential oil. Pathobiology Research, 14(1), 37-47.
El Ouadi, Y., Manssouri, M., Bouyanzer, A., Majidi, L., Bendaif, H., Elmsellem, H., & Hammouti, B. (2017). Essential oil composition and antifungal activity of Melissa officinalis originating from north-Est Morocco, against postharvest phytopathogenic fungi in apples. Microbial Pathogenesis107, 321-326.
Firuzi, O., Lacanna, A., Petrucci, R., Marrosu, G., & Saso, L. (2005). Evaluation of the antioxidant activity of flavonoids by “ferric reducing antioxidant power” assay and cyclic voltammetry. Biochimica et Biophysica Acta (BBA)-General Subjects1721(1-3), 174-184.
García, D. A., Bujons, J., Vale, C., & Suñol, C. (2006). Allosteric positive interaction of thymol with the GABAA receptor in primary cultures of mouse cortical neurons. Neuropharmacology50(1), 25-35.
Gholamnezhad, J. (2017). Effect of plant extracts against apple gray mold caused by Botrytis cinerea. Journal of Applied Microbiology in Food Industry, 3(1), 53-66.
Gursul, S., Karabulut, I., & Durmaz, G. (2019). Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Food Chemistry278, 805-810.
Hossain, M. A., Shah, M. D., Gnanaraj, C., & Iqbal, M. (2011). In vitro total phenolics, flavonoids contents and antioxidant activity of essential oil, various organic extracts from the leaves of tropical medicinal plant Tetrastigma from Sabah. Asian Pacific Journal of Tropical Medicine, 4(9), 717-721.
Karimipour Fard, M., Mirzaei, A., Kargar, M., Khosravani, S. A. M., & Mohamadi, R. (2011). Antibacterial activities of Thymus Denaensis, Jaft and hydro-alcoholic extract of green hull Pistacia atlantica on Listeria monocytogenes. Armaghane-danesh, Yasuj University of Medical Sciences Journal, 17(1), 68-77.
Khoshsokhan, F., Babalar, M.,  Poormeidani, A., &  Fatahi, M. R. (2015). Antioxidant Activity, Total Phenolics and Oil Content of Some Thymus kotschyanus and Thymus daenensis Populations. Plant Production Technology, 7(1), 153-162.
Kizil, S., Hasimi, N., Tolan, V., Kilinc, E., & Yuksel, U. (2010). Mineral content, essential oil components and biological activity of two mentha species (M. piperita L., M. spicata L.). Turkish Journal of Field Crops, 15(2), 148-153.
Lee, W. C., Mahmud, R., Pillai, S., Perumal, S., & Ismail, S. (2012). Antioxidant activities of essential oil of Psidium guajava L. leaves. APCBEE Procedia, 2, 86-91.
Marchese, A., Orhan, I. E., Daglia, M., Barbieri, R., Di Lorenzo, A., Nabavi, S. F., & Nabavi, S. M. (2016). Antibacterial and antifungal activities of thymol: A brief review of the literature. Food Chemistry210, 402-414.
Nanasombat, S., & Wimuttigosol, P. (2011). Antimicrobial and antioxidant activity of spice essential oils. Food Science and Biotechnology, 20(1), 45-53.
Nemati, Sh., Sefidkon, F., & Poorherave, M. (2011). The effects of drying methods on essential oil content and composition of Thymus daenensis Celak. Iranian Journal of Medicinal and Aromatic Plants, 27(1), 72-80.
Nikavar, B., Mojab, F., & Dolat-Abadi, R. (2005) Composition of the volatile oil of Thymus daenensis Celak. subsp. daenensis. Journal of Medicinal Plants, 4(13), 45-49.
Nikkhah, M., Habibi Najafi, M. B., Hashemi, M., & Farhoosh, R. (2018). Antifungal activity and synergistic effects of thyme, cinnamon, rosemary and marjoram essential oils in combination, against apple rot fungi. Journal of Food Research, 29(1), 43-54.
Noshad, M., Alizadeh Behbahani, B., & Dehghani, S. (2020). Improving oxidative and microbial stability of beef by using a bioactive edible coating obtained from Plantago lanceolata seed mucilage and loaded with Thymus vulgaris. Food Science and Technology, 17(101), 1-13
Noshad, M., Hojjati, M., & Behbahani, B. A. (2018). Black Zira essential oil: Chemical compositions and antimicrobial activity against the growth of some pathogenic strain causing infection. Microbial Pathogenesis, 116, 153-157.
Pinto, P. C., Saraiva, M. L. M., Reis, S., & Lima, J. L. (2005). Automatic sequential determination of the hydrogen peroxide scavenging activity and evaluation of the antioxidant potential by the 2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation assay in wines by sequential injection analysis. Analytica chimica acta531(1), 25-32.
Rúa, J., del Valle, P., de Arriaga, D., Fernández-Álvarez, L., & García-Armesto, M. R. (2019). Combination of carvacrol and thymol: Antimicrobial activity against Staphylococcus aureus and antioxidant activity. Foodborne Pathogens and Disease16(9), 622-629.
Safaei, L., Sharifi Ashoorabadi, E., Zeinali, H., & Mirza, M. (2012). The effect of different harvesting stages on aerial parts yield, essential oil percentage and main components of Thymus daenensis Celak. Iranian Journal of Medicinal and Aromatic Plants, 28(2), 342-355.
Shan, B., Cai, Y. Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53(20), 7749-7759.
Tohidi, B., Rahimmalek, M., & Arzani, A. (2017). Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food Chemistry220, 153-161.
Wang, J., Liu, H., Zhao, J., Gao, H., Zhou, L., Liu, Z., ... & Sui, P. (2010). Antimicrobial and antioxidant activities of the root bark essential oil of Periploca sepium and its main component 2-hydroxy-4-methoxybenzaldehyde. Molecules15(8), 5807-5817.
Yeganegi, M., Yazdi, F. T., Mortazavi, S. A., Asili, J., Behbahani, B. A., & Beigbabaei, A. (2018). Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection. Microbial Pathogenesis, 116, 62-67.
Zandi-Sohani, N., Hojjati, M., & Carbonell-Barrachina, Á. A. (2013). Insecticidal and repellent activities of the essential oil of Callistemon citrinus (Myrtaceae) against Callosobruchus maculatus (F.) (Coleoptera: Bruchidae). Neotropical Entomology, 42(1), 89-94.
Znini, M., Cristofari, G., Majidi, L., Paolini, J., Desjobert, J. M., & Costa, J. (2013). Essential oil composition and antifungal activity of Pulicaria mauritanica Coss., against postharvest phytopathogenic fungi in apples. LWT-Food Science and Technology54(2), 564-569.
CAPTCHA Image