بررسی فعالیت آنتی‌اکسیدانی و ضدمیکروبی عصاره گیاهان گل گاو زبان (Echium amoenum L.) و ختمی سیاه (Althaea rosea var. nigra) استخراج شده به روش خیساندن و فراصوت

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• مهشید زمانخانی ¹
• سهراب معینی ¹
• پیمان مهستی شتربانی ²
• حسین میرسعیدقاضی ³
• افشین جعفرپور ⁴

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

² گروه کنترل کیفی، واحد علوم و تحقیقات، دانشکده علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران.

³ گروه علوم و صنایع غذایی، گروه فنی کشاورزی، پردیس ابوریحان، دانشگاه تهران، پاکدشت، ایران.

⁴ گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد گرمسار، تهران، ایران.

https://doi.org/10.22067/ifstrj.2022.76413.1167

چکیده

هدف از این مطالعه بررسی فعالیت آنتی‌اکسیدانی و ضدمیکروبی عصاره گل گاوزبان (Echium amoenum L) و ختمی سیاه (Althaea rosea var. Nigra) بود. عصاره‌ها از طریق روش خیساندن و فراصوت با استفاده از آب یا متانول به‌دست آمد. سپس محتوای فنل و فلاونوئید، فعالیت مهار رادیکال‌های آزاد و ضدباکتریایی عصاره‌ها مورد بررسی قرار گرفت و آنالیز ترکیبات فنولی توسط دستگاه کروماتوگرافی مایع با کارایی بالا انجام گردید. نتایج به‌دست آمده نشان داد که یشترین میزان ترکیبات فنلی و آنتوسانین و فعالیت آنتی‌اکسیدانی در روش FRAP در نمونه‌ای که به روش فراصوت و حلال آب استخراج شده است، مشاهده گردید و عصاره‌های استخراج شده با روش خیساندن و حلال متانول بیشترین میزان ترکیبات فلانوئیدی را دارا بودند. در بررسی فعالیت به دام‌اندازی رادیکال با دی فنیل پیکریل هیدرازیل، در هر دو عصاره به‌دست آمده به روش فراصوت غلظت کمتری IC50 تعیین گردید. نتایج حاصل از اثر مهارکنندگی عصاره‌ها بر فعالیت آنزیم آلفاآمیلاز نشان داد که با افزایش غلظت عصاره اثر مهارکنندگی آن نیز افزایش یافت. مواد موثره شناسایی شده با دستگاه HPLC نشان داد که اسید سیرینجیک و اسید گالیک ماده موثره اصلی در عصاره ختمی سیاه و گل گاوزبان به‌ترتیب بودند. نتایج به‌دست آمده از این تحقیق حاکی از آن بود که فعالیت ضدباکتریایی عصاره ختمی به‌طور معنی‌داری بیشتر از عصاره گل گاو زبان بوده است. این مطالعه پیشنهاد می‌کند که عصاره‌های گل گاو زبان و ختمی سیاه را می‌توان به‌عنوان یک نگهدارنده طبیعی در فرمول‌های غذایی گنجانید تا ویژگی‌های ارتقادهنده سلامت آنها را بهبود بخشد.

کلیدواژه‌ها

• عصاره‌های طبیعی
• روش خیساندن
• استخراج به کمک فراصوت
• پلی‌فنل

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Antioxidant and antibacterial properties of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts obtained through soaking and ultrasonic-assisted extraction methods

نویسندگان [English]

• Mahshid Zamankhani ¹
• Sohrab Moeini ¹
• Peyman Mahasti Shotorbani ²
• Hossein Mirsaeedghazi ³
• Afshin Jafarpour ⁴

¹ Department of Food Sciences & Technology, Tehran North Branch, The Islamic Azad University,Tehran, Iran.

² Department of Food Quality Control and Hygiene, Science and Research Branch, the Islamic Azad University, Tehran, Iran.

³ Department of Food Technology, College of Abouraihan, University of Tehran, Pakdasht, Tehran, Iran.

⁴ Department of Food Sciences & Technology, Garmsar Branch, the Islamic Azad University, Garmsar, Iran.

چکیده [English]

This study aimed to investigate antimicrobial and antioxidant activities of borage (Echium amoenum L.) and hollyhock (Althaea rosea var. Nigra) extracts. The extracts were obtained through soaking and ultrasound- assisted methods using water or methanol as a solvent. The total phenols and flavonoid, anthocyanin content, free radical scavenging activity, ferric reducing antioxidant power, and antibacterial capacity of the extracts were determined. Phenolic acids were identified using the HPLC chromatogram. It was found that the ultrasound-assisted extraction was more efficient compared to the soaking method. The results showed that in the TPC, anthocyanins, and the FRAP tests, the highest amount was related to the samples extracted using the ultrasound- assisted method with water as solvent. The highest amount of TFC was obtained through a soaking method using methanol as the solvent. Anti- radical activity of the samples indicated that using water as a solvent in the optimum method resulted in a higher antioxidant activity. Furthermore, bacterial alpha amylase inhibition test signified that the inhibitory effect was boosted by increasing the extract concentration. The HPLC analysis of the borage and hollyhock extracts revealed that gallic acid and Syringic acid were the most prominent phenolic compounds. Generally, the results showed a good antibacterial property against Staphylococcus aureus for borage and hollyhock extracts. The results give us valuable insight into the potential therapeutic and medicinal applications of borage and hollyhock as a natural preservative to improve immunity.

کلیدواژه‌ها [English]

• Natural extracts
• Soaking method
• Ultrasound-assisted extraction
• Polyphenols

مراجع

1. Abolhassani, M. (2010). Antiviral activity of borage (Echium amoenum). Archives of Medical Science, 6(3), 366-369. https://doi.org/10.5114/aoms.2010.14256
2. Adel Pilerood, S., Prakash, J. (2014). Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis) J. Food Sci. Technol.; 51:845–854. https://doi.org/10.1007/s13197-011-0573-z
3. Al-Juhaimi. F, Ghafoor. K, Özcan. M. M, Jahurul. M. H. A, Babiker. E. E, Jinap. S. et al. (2018). Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. J Food Sci Technol 55(10):3872–3880. https://doi.org/10.1007/s13197-018-3370-0
4. Anuar, N., Mohd Adnan, A. F., Saat, N., Aziz, N., & Mat Taha, R. (2013). Optimization of extraction parameters by using response surface methodology, purification, and identification of anthocyanin pigments in Melastoma malabathricum fruit. The Scientific World Journal, 2013. https://doi.org/10.1155/2013/810547
5. Azwanida , N, N. A. (2015). Review on the Extraction Methods Use in Medicinal Plants, Principle, Strength and Limitation. Med. Plants 4, 1-6.
6. Bandoniene, D., Murkovic, M., & Venskutonis, P. R. (2005). Determination of rosmarinic acid in sage and borage leaves by high-performance liquid chromatography with different detection methods. Journal of chromatographic science, 43(7), 372-376. https://doi.org/10.1093/chromsci/43.7.372
7. Bridle, P, Timberlake, C, F. (1997). Anthocyanins as natural food colours–selected aspects. Food Chem. 58(1–2):103–109. https://doi.org/10.1016/S0308-8146(96)00222-1
8. Chaouche, T.; Haddouchi, F.; Bekkara, F. A. (2011). Phytochemical study of roots and leaves of the plant Echium pycnanthum Pomel. Der Pharm. Lett. 3, 1–4.
9. Chokki, M., Cudălbeanu, M., Zongo, C., Dah-Nouvlessounon, D., Ghinea, I. O., Furdui, B., ... & Baba-Moussa, F. (2020). Exploring antioxidant and enzymes (A-amylase and B-Glucosidase) inhibitory activity of Morinda lucida and Momordica charantia leaves from Benin. Foods, 9(4), 434. https://doi.org/10.3390/foods9040434
10. Chukwumah, Y. C., Walker, L. T., Verghese, M., Ogutu, S. (2009). “Effect of frequency and duration of ultrasonication on the extraction efficiency of selected isoflavones and trans-resveratrol from peanuts (Arachis hypogaea),” Sonochem., vol. 16, no. 2, pp. 293–299. https://doi.org/10.1016/j.ultsonch.2008.07.007
11. Dudek, M., Irena , M,. Maurycy, S,. (2006). "Phenolic acids in the flowers of Althaea rosea nigra." Acta Pol Pharm, 63(3): 207-211.
12. Dzah, C. S., Duan, Y., Zhang, H., Wen, C., Zhang, J., Chen, G., & Ma, H. (2020). The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review. Food Bioscience, 35, 100547.https://doi.org/10.1016/j.fbio.2020.100547
13. Egbuna, C., Ifemeje, J. C., Maduako, M. C., Tijjani, H., Udedi, S. C., Nwaka, A. C., Ifemeje, M. O. (2018). Phytochemical test methods: Qualitative, quantitative and proximate analysis. In Phytochemistry: Volume 1: Fundamentals, Modern Techniques, and Applications, 1st ed.; Egbuna, C., Ifemeje, J.C., Udedi, S.C., Kumar, S., Eds.; Apple Academic Press: New York, NY, USA.
14. El-Hallous, E. (2018). Viper's Bugloss (Echium Vulgare L) Extract as A Natural Antioxidant and Its Effect on Hyperlipidemia. International Journal of Pharmaceutical and Phytopharmacological Research (eIJPPR). February, Volume 8, Issue 1, Page 81-89.
15. Fraczek, B. Morawska, M. Gacek, M. Pogon, K. (2019). Antioxidant activity as well as vitamin C and polyphenol content in the diet for athletes. Ital. Food Sci. 31, 617-630. https://doi.org/10.14674/IJFS-1510
16. Goli, A. H., Barzegar, M., Sahari, M. A., (2005). "Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts." Food Chemistry 92(3): 521-525. https://doi.org/10.1016/j.foodchem.2004.08.020
17. Hajlaoui, H. Arraouadi, S., Mighri, H., Chaaibia, M., Gharsallah, N., Ros, G., ... & Kadri, A. (2019). Phytochemical constituents and antioxidant activity of Oudneya Africana leaves extracts: evaluation effects on fatty acids and proteins oxidation of beef burger during refrigerated storage. Antioxidants, 8(10), 442. https://doi.org/10.3390/antiox8100442
18. Hosaka, H. Mizuno, T. Iwashina, T. (2012). Flavonoid Pigments and Color Expression in the Flowers of Black Hollyhock (Alcea rosea ʻNigra). Natl. Mus. Nat. Sci., Ser. B, 38(2), pp. 69–75.
19. Karimi, , Oskoueian, E., Karimi A., Noura R., Ebrahimi, M. (2018). Borago officinalis L. flower: A comprehensive study on bioactive compounds and its health-promoting properties. J. Food Meas. Charact. 12:826–838. https://doi.org/10.1007/s11694-017-9697-9
20. Karimi, E., Oskoueian, E., Karimi, A., Noura, R., & Ebrahimi, M. (2018). Borago officinalis flower: a comprehensive study on bioactive compounds and its health-promoting properties. Journal of Food Measurement and Characterization, 12(2), 826-838.
21. Kiselova, Y., Ivanova, D., Chervenkov, T., Gerova, D., Galunska, B., & Yankova, T. (2006). Correlation between the in vitro antioxidant activity and polyphenol content of aqueous extracts from Bulgarian herbs. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 20(11), 961-965. https://doi.org/10.1002/ptr.1985
22. Liu, S. W., Yu, J. C., Guo, S., Fang, H. L., & Chang, X. D. (2020a). Inhibition of pancreatic alphaamylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents. LWT-Food Science and Technology, 126, 109288. https://doi.org/10.1016/j.lwt.2020.109288
23. Liu, X. C., Wang, Y. H., Zhang, J. C., Yang, L. L., Liu, S. Q., Taha, A. A., Wang, J., & Ma, C. (2020b). Subcritical water extraction of phenolic antioxidants with improved alpha-amylase and alpha-glucosidase inhibitory activities from exocarps of Castanea mollissima Journal of Supercritical Fluids, 158, 104747. https://doi.org/10.1016/j.supflu.2019.104747
24. Maran, J. P., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R. (2015). Extraction of natural anthocyanin and colors from pulp of jamun fruit. Journal of food science and technology, 52(6), 3617-3626. https://doi.org/10.1007/s13197-014-1429-0
25. McCue, P. P., & Shetty, K. (2004). Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro. Asia Pacific Journal of Clinical Nutrition, 13(1), 101-106.
26. S. F, Di Lorenzo. A, Izadi. M, Sobarzo-Sánchez. E, Daglia. M, Nabavi. S. M. (2015). Antibacterial effects of cinnamon: from farm to food, cosmetic and pharmaceutical industries. Nutrients 7(9):7729–7748. https://doi.org/10.3390/nu7095359
27. Nowicka, P., Wojdyło, A., & Samoticha, J. (2016). Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits. Journal of Functional Foods, 25, 397-407. https://doi.org/10.1016/j.jff.2016.06.024
28. Oliveira, I., Sousa, A., Ferreira, I. C., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia) green husks. Food and chemical toxicology, 46(7), 2326-2331. https://doi.org/10.1016/j.fct.2008.03.017
29. Pilerood, S. A. and J. Prakash. (2014). "Evaluation of nutritional composition and antioxidant activity of Borage (Echium amoenum) and Valerian (Valerian officinalis)." Journal of food science and technology, 51(5): 845-854. https://doi.org/10.1007/s13197-011-0573-z
30. Rabiei, K., Bekhradnia, S., Nabavi, S. M., Nabavi, S. F., & Ebrahimzadeh, M. A. (2012). Antioxidant activity of polyphenol and ultrasonic extracts from fruits of Crataegus pentagyna subsp. elburensis. Natural Product Research, 26(24), 2353-2357. https://doi.org/10.1080/14786419.2012.658799
31. Rafiee, Z., Jafari, S. M., Alami, M., & Khomeiri, M. (2012). Antioxidant effect of microwave-assisted extracts of olive leaves on sunflower oil. Journal of Agricultural Science And Technology (JAST). Volume 14, Number SUPP; Page(s) 1497
32. Ranjbar, A., Khorami, S., Safarabadi, M., Shahmoradi, A., Malekirad, A. A., Vakilian, K., ... & Abdollahi, M. (2006). Antioxidant activity of Iranian Echium amoenum Fisch & CA Mey flower decoction in humans: a cross-sectional before/after clinical trial. Evidence-Based Complementary and Alternative Medicine, 3(4), 469-473.
33. Ranjbar, , Khorami, S., Safarabadi, M., Shahmoradi, A., Malekirad, A. A., Vakilian, K., Mandegary, A., Abdollahi, M. (2006). Antioxidant activity of Iranian Echium amoenum Fisch & C.A. Mey flower decoction in humans: A cross-sectional before/after clinical trial. Evid. -Based Complement. Altern. Med. 3:469–473
34. Ravanfar, R.; Tamadon, A. M.; Niakousari, M. (2015). Optimization of ultrasound assisted extraction of anthocyanins from red cabbage using Taguchi design method. J. Food Sci. Technol. 52, 8140–8147.
35. Rezaei, M., Dadgar, Z., Noori-Zadeh, A., Mesbah-Namin, S. A., Pakzad, I., & Davodian, E. (2015). Evaluation of the antibacterial activity of the Althaea officinalis L. leaf extract and its wound healing potency in the rat model of excision wound creation. Avicenna journal of phytomedicine, 5(2), 105.
36. Shah, N. Akhtar, M. Akram, P. A. Shah, T. Saeed, K. Ahmed, H. M. Asif, (2011). J. Med. Plant. Res. 5, 5662-5666.
37. Safdar, M. N., Kausar, T., Nadeem, M. (2017). Comparison of Ultrasound and Maceration Techniques for the Extraction of Polyphenols from the Mango Peel: The Potential of Ultrasound Against Maceration. Journal of Food Processing and Preservation. 41(4). https://doi.org/10.1111/jfpp.13028
38. Shariffar, F, Dehghn-Nudeh, G, Mirtajaldini, M. (2009). Major flavonoids with antioxidant activity from Teucrium polium Food Chem, 112(4):885–888. https://doi.org/10.1016/j.foodchem.2008.06.064
39. Tolmie, M., Bester, M. J., & Apostolides, Z. (2021). Inhibition of alpha-glucosidase and alphaamylase by herbal compounds for the treatment of type 2 diabetes: A validation of in silico reverse docking with in vitro enzyme assays. Journal of Diabetes, 13,779–791. https://doi.org/10.1111/1753-0407.13163
40. Zuo, Y. Chen, H. and Deng, Y. (2002). “Simultaneous Determination of Catechins Caffeine and Gallic acids in Green, Oolong, Black and Puerr Teas using HPLC with a Photodiode Array Detector”, Talanta, 57: 307-316. https://doi.org/10.1016/S0039-9140(02)00030-9