ارزیابی فنول و فلاونوئید کل، قدرت آنتی‌اکسیدانی و فعالیت ضدمیکروبی اسانس انجدان رومی بر برخی از قارچ‌های عامل پوسیدگی و فساد میوه سیب و پرتقال

نوع مقاله : مقاله پژوهشی

نویسندگان

• مصطفی رحمتی جنیدآباد ¹
• بهروز علیزاده بهبهانی ²
• محمد نوشاد ²

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

https://doi.org/10.22067/ifstrj.2022.74735.1136

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

• انجدان رومی
• اسانس
• فعالیت آنتی‌اکسیدانی
• اثر ضدقارچی
• نگهدارنده طبیعی

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Evaluation of total phenols and flavonoids, antioxidant power, and antimicrobial activity of Levisticum officinale Koch essential oil against some spoilage fungi causing apple and orange rot

نویسندگان [English]

• Mostafa Rahmati-Joneidabad ¹
• Behrooz Alizadeh Behbahani ²
• Mohammad Noshad ²

¹ Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

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]

[1]Introduction: Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Diseases of food origin are a growing public health problem. Thus, food safety has become a major public concern as microbial contamination increases the risk of foodborne illnesses and shortens the shelf life of foods. Infection with fungi such as Aspergillus, Rhizopus, and Penicillium species is considered as the primary cause of rapid spoilage of fresh produce, which reduces their quality and shelf life. Synthetic fungicides have been applied to solve this problem for many years. Nonetheless, the adverse effects of synthetic chemicals on human health and the emergence of fungicide-resistant strains have motivated the scientists and food industries to find out safe preservatives to control postharvest rot/diseases. On this point, natural antimicrobial agents such as plant extracts and essential oils are gaining more and more interest. In this study, we used Levisticum officinale Koch essential oil, which its antimicrobial and antioxidant activity has been reported in literatures.
 
Materials and Methods: L. officinale Koch essential oil was obtained by hydrodistillation method and its total phenol content, total flavonoids, antioxidant activity (based on DPPH and ABTS free radical scavenging and β-carotene bleaching tests) and its antifungal effect against fungi causing apple and orange rotting (Alternaria alternata, Penicillium expansum, Penicillium digitatum, Penicillium italicum, and Botrytis cinerea) were examined according to antimicrobial tests of disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration.
 
Results and Discussion:L. officinale Koch essential oil contained 61.27 ± 0.34 mg GAE/g and 20.14 ± 0.21 mg QE/g total phenol and flavonoids, respectively. Its antioxidant activity, based on DPPH free radical scavenging, ABTS free radical scavenging, and β-carotene bleaching inhibition were 69.72 ± 0.65%, 78.54 ± 0.3% and 57.50 ± 0.41%, respectively. L. officinale Koch essential oil was effective against all fungal species and the highest susceptibility was observed for Penicillium expansum. According to the results, L. officinale Koch essential oil can be used as a natural antifungal agent to prevent post-harvest diseases of fruits and vegetables.              

کلیدواژه‌ها [English]

• Levisticum officinale Koch
• Essential oil
• Antioxidant effect
• Antifungal effect
• Natural preservative

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