نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
چکیده
در این مطالعه، اسانس انجدان رومی (Levisticum officinale Koch) توسط روش تقطیر با آب استخراج شد و سپس محتوای فنول تام، فلاونوئید تام، فعالیت آنتیاکسیدانی (بر پایه مهار رادیکال آزاد DPPH، رادیکال آزاد ABTS و زوال رنگ بتا-کاروتن) و اثر ضدقارچی آن علیه قارچهای عامل پوسیدگی و فساد سیب و پرتقال (آلترناریا آلترناتا، پنیسیلیوم اکسپانسوم، پنیسیلیوم دیجیتاتوم، پنیسیلیوم ایتالیکوم و بوتریتیس سینهرا) مطابق آزمونهای ضدمیکروبی دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی مورد بررسی قرار گرفت. اسانس انجدان رومی بهترتیب حاوی mg GAE/g 34/0 ± 27/61 و mg QE/g 21/0 ±14/20 فنول و فلاونوئید تام بود. فعالیت آنتیاکسیدانی آن بر پایه مهار رادیکال آزاد DPPH، رادیکال آزاد ABTS و زوال رنگ بتا-کاروتن بهترتیب 65/0 ±72/69 درصد، 3/0 ±54/78 درصد و 41/0 ±50/57 درصد بود. اسانس انجدان رومی در برابر تمامی گونههای قارچی تأثیرگذار بود و بیشترین حساسیت در مورد قارچ پنیسیلیوم اکسپانسوم مشاهده شد. مطابق نتایج، اسانس انجدان رومی را میتوان بهعنوان ضدقارچ طبیعی جهت جلوگیری از پوسیدگی و فساد میوهها و سبزیجات پس از برداشت استفاده نمود.
کلیدواژهها
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