نوع مقاله : مقاله پژوهشی

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

چکیده

در طول چند دهه گذشته، استفاده از نگهدارنده های طبیعی و عصاره‌های گیاهی به دلیل نگرانی در مورد اثرات نامطلوب بهداشتی احتمالی ناشی از استفاده از نگهدارنده‌های مصنوعی مورد توجه قرار گرفته است. عصاره چای سبز، منبع طبیعی آنتی‌اکسیدان، نه تنها برای افزایش طعم، بلکه برای افزایش ماندگاری محصولات مختلف غذایی مورد استفاده قرار گرفته است. بنابراین، این مطالعه با هدف بررسی فعالیت آنتی‌اکسیدانی و ضد قارچی عصاره چای سبز صورت پذیرفت. برای این منظور، عصاره چای سبز با کمک حلال اتانول استخراج گردید و محتوای فنول کل، فلاونوئید کل، اثر آنتی‌اکسیدانی (بر اساس روش‌های مهار رادیکال آزاد DPPH و ABTS) و فعالیت ضد قارچی آن در برابر سویه‌های قارچی عامل فساد میوه توت‌فرنگی و انگور (آسپرژیلوس نایجر، بوتریتیس سینهرا و ریزوپوس استولونیفر) مطابق روش‌های دیسک دیفیوژن آگار، چاهک آگار، حداقل غلظت مهارکنندگی و حداقل غلظت کشندگی بررسی گردید. عصاره حاوی mg GAE/g 60/175 فنول کل و mg QE/g 53/47 فلاونوئید کل بود و فعالیت مهارکنندگی آن در برابر رادیکال‌های آزاد DPPH و ABTS به‌ترتیب 89/78 و 57/86 درصد بود. نتایج فعالیت ضد قارچی نشان داد که قطر هاله عدم رشد بطور معنی‌داری با افزایش غلظت عصاره افزایش می‌یابد و بوتریتیس سینه‏را و ریزوپوس استولونیفر به‌ترتیب حساس‌ترین و مقاوم‌ترین سویه‌های قارچی نسبت به عصاره بودند. حداقل غلظت کشندگی برای سویه‌های بوتریتیس سینه‏را و ریزوپوس استولونیفر به‌ترتیب 64 و 512 میلی‌گرم در میلی‌لیتر بود. نتایج این مطالعه نشان می‌دهد که عصاره اتانولی چای سبز را می‌توان به منظور افزایش زمان ماندگاری محصولات غذایی استفاده نمود.

کلیدواژه‌ها

موضوعات

©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.

  1. Ahmed, A.F., Attia, F.A., Liu, Z., Li, C., Wei, J., & Kang, W. (2019). Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum) plants. Food Science and Human Wellness, 8(3), 299-305. https://doi.org/10.1016/j.fshw.2019.07.004
  2. Alghooneh, A., Alizadeh Behbahani, B., Noorbakhsh, H., & Tabatabaei Yazdi, F. (2015). Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts. Microbial Pathogenesis, 85, 58-65. https://doi.org/10.1016/j.micpath.2015.06.003
  3. Alizade Behbahani, B., Tabatabaei Yazdi, F., Heidari Sureshjani, M., Mortazavi, A., & Tabatabaei Yazdi, F. (2014). Antimicrobial effect of the aqueous and ethanolic Satureja bachtiarica extracts “in vitro”. Iranian Journal of Infectious Diseases and Tropical Medicine, 19(64), 13-19.
  4. Alizadeh Behbahani, B., Falah, F., Vasiee, A., & Tabatabaee Yazdi, F. (2021). Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Science & Nutrition, 9(5), 2458-2467. https://doi.org/10.1002/fsn3.2186
  5. Alizadeh Behbahani, B., Noshad, M., & Falah, F. (2019). Study of chemical structure, antimicrobial, cytotoxic and mechanism of action of Syzygium aromaticum essential oil on foodborne pathogens. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 875-883.
  6. Alizadeh Behbahani, B., Shahidi, F., Yazdi, F.T., & Mohebbi, M. (2013a). Antifungal effect of aqueous and ethanolic mangrove plant extract on pathogenic fungus" in vitro". International Journal of Agronomy and Plant Production, 4(7), 1652-1658.
  7. Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Mortazavi, S.A., Zendeboodi, F., Gholian, M.M., & Vasiee, A. (2013b). Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis on food infection and intoxication microorganisms “in vitro”. Journal of Paramedical Sciences, 4(3), 89-99.
  8. Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Noorbakhsh, H., Riazi, F., Jajarmi, A., & Tabatabaei Yazdi, F. (2016b). Study of the antibacterial activity of methanolic and aqueous extracts of Myrtus communis on pathogenic strains causing infection. Zahedan Journal of Research in Medical Sciences, 18(2), e5989.
  9. Alizadeh Behbahani, B., Tabatabaei Yazdi, F., Shahidi, F., & Riazi, F. (2016a). Antifungal effect of the aqueous and ethanolic Avicennia marina extracts on Alternaria citri and Penicillium digitatum. Zahedan Journal of Research in Medical Sciences, 18(2), e5992.
  10. Almajano, M.P., Carbo, R., Jiménez, J.A.L., & Gordon, M.H. (2008). Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 108(1), 55-63. https://doi.org/10.1016/j.foodchem.2007.10.040
  11. Al-Samarrai, G., Singh, H., & Syarhabil, M. (2012). Evaluating eco-friendly botanicals (natural plant extracts) as alternatives to synthetic fungicides. Annals of Agricultural and Environmental Medicine, 19(4), 673-676.
  12. Baena, R., Araujo, E.S., Souza, J.P., Bischoff, A.M., Zarbin, P.H., Zawadneak, M.A., & Cuquel, F.L. (2022). Ripening stages and volatile compounds present in strawberry fruits are involved in the oviposition choice of Drosophila suzukii (Diptera: Drosophilidae). Crop Protection, 153, 105883. https://doi.org/10.1016/j.cropro.2021.105883
  13. Barzegar, H., Alizadeh Behbahani, B., & 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(5), 717-728. https://doi.org/10.1007/s10068-019-00715-4
  14. Bharti, R., & Singh, B. (2020). Green tea (Camellia assamica) extract as an antioxidant additive to enhance the oxidation stability of biodiesel synthesized from waste cooking oil. Fuel, 262, 1, 16658. https://doi.org/10.1016/j.fuel.2019.116658
  15. Camargo, L., Pedroso, L., Vendrame, S., Mainardes, R., & Khalil, N. (2016). Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production. Brazilian Journal of Biology, 76, 428-434.
  16. Chou, -C., Lin, L.-L., & Chung, K.-T. (1999). Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season. International Journal of Food Microbiology, 48(2), 125-130. https://doi.org/10.1016/S0168-1605(99)00034-3
  17. du Plooy, W., Regnier, T., & Combrinck, S. (2009). Essential oil amended coatings as alternatives to synthetic fungicides in citrus postharvest management. Postharvest Biology and Technology, 53(3), 117-122. https://doi.org/10.1016/j.postharvbio.2009.04.005
  18. Dufresne, C.J., & Farnworth, E.R. (2001). A review of latest research findings on the health promotion properties of tea. The Journal of Nutritional Biochemistry, 12(7), 404-421. https://doi.org/10.1016/S0955-2863(01)00155-3
  19. Ebrahimi Hemmati Kaykha, M., Jooyandeh, H., Alizadeh behbahani, B., & Noshad, M. (2020). Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions. Food Science and Technology, 17(101), 71-80.
  20. Frei, B., & Higdon, J.V. (2003). Antioxidant activity of tea polyphenols in vivo: evidence from animal studies. The Journal of nutrition, 133(10), 3275S-3284S. https://doi.org/10.1093/jn/133.10.3275S
  21. Gramza, A., & Korczak, J. (2005). Tea constituents (Camellia sinensis) as antioxidants in lipid systems. Trends in Food Science & Technology, 16(8), 351-358. https://doi.org/10.1016/j.tifs.2005.02.004
  22. Gupta, D., & Kumar, M. (2017). Evaluation of in vitro antimicrobial potential and GC–MS analysis of Camellia sinensis and Terminalia arjuna. Biotechnology Reports, 13, 19-25. https://doi.org/10.1016/j.btre.2016.11.002
  23. Ho, C., Chen, C., Wanasundara, U., & Shahidi, F. (1997). Natural antioxidants from tea. Natural Antioxidants, 213-223.
  24. Hojjati, M., & Alizadeh Behbahani, B. (2021). Evaluation of the effect of aqueous and methanolic extraction methods on the antioxidant and antimicrobial characteristics of Allium jesdianum extract: in vitro study. Iranian Food Science and Technology Research Journal, 17(1), 83-91. https://doi.org/10.22067/ifstrj.v17i1.85992
  25. Katalinic, V., Milos, M., Kulisic, T., & Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total Food Chemistry, 94(4), 550-557. https://doi.org/10.1016/j.foodchem.2004.12.004
  26. Kiarsi, Z., Hojjati, M., Alizadeh Behbahani, B., & Noshad, M. (2020). In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. Journal of Food Safety, 40(3), e12782. https://doi.org/10.1111/jfs.12782
  27. Koech, K., Wachira, F.N., Ngure, R., Orina, I., Wanyoko, J., Bii, C., & Karori, S. (2013). Antifungal activity of crude tea extracts. African Journal of Agricultural Research, 8(19), 2086-2089.
  28. Łuczaj, W., & Skrzydlewska, E. (2005). Antioxidative properties of black tea. Preventive Medicine, 40(6), 910-918. https://doi.org/10.1016/j.ypmed.2004.10.014
  29. Marquenie, D., Michiels, C., Geeraerd, A., Schenk, A., Soontjens, C., Van Impe, J., & Nicolaı, B. (2002). Using survival analysis to investigate the effect of UV-C and heat treatment on storage rot of strawberry and sweet cherry. International Journal of Food Microbiology, 73(2-3), 187-196. https://doi.org/10.1016/S0168-1605(01)00648-1
  30. Mohseni, P., Borghei, A.M., & Khanali, M. (2018). Coupled life cycle assessment and data envelopment analysis for mitigation of environmental impacts and enhancement of energy efficiency in grape production. Journal of Cleaner Production, 197, 937-947. https://doi.org/10.1016/j.jclepro.2018.06.243
  31. Namita, P., Mukesh, R., & Vijay, K.J. (2012). Camellia sinensis (green tea): a review. Global Journal of Pharmacology, 6(2), 52-59.
  32. Nazer, A., Kobilinsky, A., Tholozan, J.-L., & Dubois-Brissonnet, F. (2005). Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella Typhimurium: a synergistic effect? Food Microbiology, 22(5), 391-398. https://doi.org/10.1016/j.fm.2004.10.003
  33. Negi, P., Jayaprakasha, G., & Jena, B. (2003). Antioxidant and antimutagenic activities of pomegranate peel extracts. Food Chemistry, 80(3), 393-397. https://doi.org/10.1016/S0308-8146(02)00279-0
  34. Noshad, M., Alizadeh Behbahani, B., Jooyandeh, H., Rahmati‐Joneidabad, M., Hemmati Kaykha, M.E., & Ghodsi Sheikhjan, M. (2021). Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions. Food Science & Nutrition, 9(3), 1625-1639. https://doi.org/10.1002/fsn3.2137
  35. Persaud, R., Khan, A., Isaac, W.-A., Ganpat, W., & Saravanakumar, D. (2019). Plant extracts, bioagents and new generation fungicides in the control of rice sheath blight in Guyana. Crop Protection, 119, 30-37. https://doi.org/10.1016/j.cropro.2019.01.008
  36. Perva-Uzunalić, A., Škerget, M., Knez, Ž., Weinreich, B., Otto, F., & Grüner, S. (2006). Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chemistry, 96(4), 597-605. https://doi.org/10.1016/j.foodchem.2005.03.015
  37. Rahmati-Joneidabad, M., & Alizadeh Behbahani, B. (2021). Identification of chemical compounds, antioxidant potential, and antifungal activity of Thymus daenensis essential oil against spoilage fungi causing apple rot. Iranian Food Science and Technology Research, 17(5), 691-700. https://doi.org/10.22067/ifstrj.v18i1.87595
  38. Rahmati-Joneidabad, M., Alizade Behbahani, B., & Noshad, M. (2021). Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberry’s rot and mold. Food Science and Technology, 18(115), 171-180. https://doi.org/10.52547/fsct.18.115.13
  39. Sabaghi, M., Maghsoudlou, Y., Khomeiri, M., & Ziaiifar, A.M. (2015). Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel. Postharvest Biology and Technology, 110, 224-228. https://doi.org/10.1016/j.postharvbio.2015.08.025
  40. Saki, A., Mozafari, H., Asl, K. K., Sani, B., & Mirza, M. (2019). Plant yield, antioxidant capacity and essential oil quality of Satureja mutica supplied with cattle manure and wheat straw in different plant densities. Communications in Soil Science and Plant Analysis, 50(21), 2683-2693. https://doi.org/10.1080/00103624.2019.1670835
  41. Senanayake, S.N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications–A review. Journal of Functional Foods, 5(4), 1529-1541. https://doi.org/10.1016/j.jff.2013.08.011
  42. Si, W., Gong, J., Tsao, R., Kalab, M., Yang, R., & Yin, Y. (2006). Bioassay-guided purification and identification of antimicrobial components in Chinese green tea extract. Journal of Chromatography A, 1125(2), 204-210. https://doi.org/10.1016/j.chroma.2006.05.061
  43. Solairaj, D., Legrand, N.N.G., Yang, Q., & Zhang, H. (2020). Isolation of pathogenic fungi causing postharvest decay in table grapes and in vivo biocontrol activity of selected yeasts against them. Physiological and Molecular Plant Pathology, 110, 101478. https://doi.org/10.1016/j.pmpp.2020.101478
  44. Taguri, T., Tanaka, T., & Kouno, I. (2004). Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease. Biological and Pharmaceutical Bulletin, 27(12), 1965-1969.
  45. Tang, Y., Ma, X., Li, M., & Wang, Y. (2020). The effect of temperature and light on strawberry production in a solar greenhouse. Solar Energy, 195, 318-328. https://doi.org/10.1016/j.solener.2019.11.070
  46. Tehranifar, A., & Sarsaefi, M. (2000). Strawberry growing in Iran. IV International Strawberry Symposium 567.
  47. Wang, H., Provan, G.J., & Helliwell, K. (2000). Tea flavonoids: their functions, utilisation and analysis. Trends in Food Science & Technology, 11(4-5), 152-160. https://doi.org/10.1016/S0924-2244(00)00061-3
  48. Xi, D., Liu, C., & Su, Y.-C. (2012). Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats. Food Control, 25(1), 368-373. https://doi.org/10.1016/j.foodcont.2011.11.002
  49. Yang, Z., Tu, Y., Baldermann, S., Dong, F., Xu, Y., & Watanabe, N. (2009). Isolation and identification of compounds from the ethanolic extract of flowers of the tea (Camellia sinensis) plant and their contribution to the antioxidant capacity. LWT - Food Science and Technology, 42(8), 1439-1443. https://doi.org/10.1016/j.lwt.2009.03.017
  50. Yeganegi, M., Tabatabaei Yazdi, F., Mortazavi, S.A., Asili, J., Alizadeh Behbahani, B., & 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. https://doi.org/10.1016/j.micpath.2018.01.014
CAPTCHA Image