بررسی ویژگی‌های آنتی‌اکسیدانی و ضدمیکروبی نانوامولسیون اسانس گریپ‌فروت بر میکروارگانیسم‌های بیماری‌زا: یک مطالعه آزمایشگاهی

نوع مقاله : مقاله پژوهشی

نویسندگان

• حسین زنگانه ¹
• فخری شهیدی ¹
• سید علی مرتضوی ¹
• بهروز علیزاده بهبهانی ²

¹ گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، 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.2021.71660.1074

چکیده

در این مطالعه، فعالیت آنتی‌اکسیدانی نانوامولسیون اسانس گریپ‌فروت (برحسب درصد مهار رادیکال‌های آزاد DPPH و ABTS و رنگبری بتاکاروتن-لینولئیک اسید) و اثر ضدمیکروبی آن در برابر باکتری‌های پاتوژن و مولد فساد Escherichia coli، Salmonella typhi، Pseudomonas aeruginosa، Listeria innocua، Staphylococcus aureus، Bacillus cereus، Bacillus subtilis، Streptococcus pyogenes و Staphylococcus epidermidis بر اساس روش‌های دیسک دیفیوژن آگار، چاهک آگار و حداقل غلظت مهارکنندگی و کشندگی بررسی گردید. نتایج نشان داد که نانوامولسیون اسانس گریپ‌فروت دارای اثر آنتی‌اکسیدانی قابل‌توجه 27/42 میلی‏گرم در میلی‏لیتر، 27/33 میلی‏گرم در میلی‏لیتر و 54/54 درصد به‌ترتیب برحسب آزمون‌های مهار رادیکال DPPH، ABTS و رنگبری محلول بتاکاروتن-لینولئیک اسید می‌باشد. با توجه به نتایج، کمترین میزان قطر هاله عدم رشد مربوط به باکتری E. coli و بیشترین میزان قطر هاله عدم رشد در باکتری L. innocua مشاهده گردید. حداقل غلظت مهارکنندگی برای باکتری‌های L. innocua و S. aureus (حساس­ترین باکتری­ها) برابر با 25 میلی‏گرم در میلی‏لیتر بود و باکتری­هایی مانند E. coli، S. typhi و P. aeruginosa بیشترین غلظت مهارکنندگی (200 میلی‏گرم در میلی‏لیتر) را به خود اختصاص دادند. همچنین کمترین غلظت کشندگی (200 میلی‏گرم در میلی‏لیتر) مربوط به باکتری‌های L. innocua و S. aureus و بیشترین مقدار آن (بیش از 400 میلی‏گرم در میلی‏لیتر) مربوط به E. coli، S. typhi و P. aeruginosa بود. مطابق نتایج، نانوامولسیون اسانس گریپ‌فروت را می‌توان بعنوان ترکیب طبیعی با فعالیت آنتی‌اکسیدانی و ضدمیکروبی جهت کنترل واکنش‌های اکسیداسیون و رشد میکروارگانیسم‌های مولد فساد و پاتوژن استفاده نمود.

کلیدواژه‌ها

• اثر آنتی‌اکسیدانی
• اسانس گریپ‌فروت
• فعالیت ضدمیکروبی
• نانوامولسیون

موضوعات

• زیست فناوری مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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