عصاره اتانولی ریشه گیاه کهورک: تعیین فنول و فلاونوئید کل، توانایی رادیکال گیرندگی و اثر ضدمیکروبی آن بر برخی از باکتری‌های عامل عفونت و مسمومیت غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

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

¹ گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

² گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

https://doi.org/10.22067/ifstrj.2022.76780.1173

چکیده

پژوهش حاضر به‌منظور بررسی میزان فنول کل و فلاونوئید کل و همچنین فعالیت مهار رادیکال آزاد و ضد میکروبی عصاره اتانولی ریشه کهورک (Prosopis farcta ) انجام شد. عصاره اتانولی کهورک محتوای فنول بالایی را نشان داد (mg GAE/g 30/1 ± 58/145)، همچنین محتوای فلاونوئید کل آن mg QE/g 48/1 ± 37/72 بود. فعالیت آنتی‌اکسیدانی عصاره اتانولی ریشه کهورک با استفاده از روش‌های مختلف مهار رادیکال‌های آزاد DPPH و ABTS و مهار زوال رنگ بتا-کاروتن به‌ترتیب برابر با 60/62، 82/71 و 50/54 درصد بود. فعالیت ضد باکتریایی عصاره کهورک در برابر باکتری‌های اشرشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سوبتیلیس مطابق روش‌های دیسک دیفیوژن آگار و چاهک آگار نشان داد که فعالیت ضدمیکروبی عصاره وابسته به غلظت است و باکتری‌های شیگلا دیسانتری  و  استافیلوکوکوس اورئوس به‌ترتیب با کمترین و بیشترین قطر هاله عدم رشد، مقاوم‌ترین و حساس‌ترین سویه‌های باکتریایی در برابر عصاره بودند. حداقل غلظت مهارکنندگی عصاره اتانولی ریشه کهورک برای باکتری‌های اشرشیا کلی، شیگلا دیسانتری، استافیلوکوکوس اورئوس و باسیلوس سوبتیلیس به‌ترتیب 8، 8، 4 و 4 میلی‌گرم در میلی‌لیتر بود؛ درحالی‌که حداقل غلظت کشندگی برای باکتری‌های مذکور به‌ترتیب برابر با 128، 256، 32 و 64 میلی‌گرم در میلی‌لیتر بود.

کلیدواژه‌ها

• اثر ضد باکتریایی
• ترکیبات فنولی
• کهورک
• عصاره زیست فعال
• فعالیت آنتی‌اکسیدانی

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection and Food Poisoning

نویسندگان [English]

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

¹ Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

² Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

چکیده [English]

Introduction
The use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, which some of them are suspected to be toxic, has completely eliminated these additives and led to the use of natural alternatives to preserve or extend the shelf life of food products. Many plant-based bioactive compounds are good alternatives to synthetic antimicrobial and antioxidant supplements. Plant extracts have significant biological activity including antioxidant, antibacterial, and antifungal properties, which has increased their use in food products. In addition, plant-derived antimicrobial compounds have been considered in the pharmaceutical industry to control microbial pathogens. Natural antioxidant and antimicrobial compounds are receiving a lot of research and industrial attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased.
The plant Prosopis farcta grown in arid and semi-arid regions. In Iran, it is found in the southern regions of the country. In traditional medicine, this plant is used to prevent hyperlipidemia and hyperglycemia, to treat hemorrhoids, intestinal diseases and diarrhea, and leprosy, and to reduce abortion. In addition, antimicrobial and antioxidant properties of various species of Prosopis have been reported. Accordingly, in this study, after examining the of total phenols and flavonoids concentrations, the antioxidant and antimicrobial properties of ethanolic extract of Prosopis farcta were determined.
 
Materials and Methods
The ethanolic extract of P. farcta was obtained maceration method. Total phenol content (by Folin-Ciocalteu reagent method), total flavonoid content (by aluminum chloride method), antioxidant activity (by DPPH and ABTS free radical scavenging and beta-carotene bleaching methods), and antimicrobial effect against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated.
 
Results and Discussion

farcta ethanolic extract showed high phenol content (145.58 ± 1.30 mg GAE/g), while its total flavonoid content was 72.37 ± 1.48 mg QE/g. Antioxidant activity of ethanolic extract of melon root using different methods of DPPH and ABTS free radical scavenging and beta-carotene bleaching inhibition were 62.60, 71.82 and 54.50%, respectively. Antibacterial activity of P. farcta ethanolic extract against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis according to disk diffusion agar and well diffusion agar methods showed that the antimicrobial activity of the extract was concentration dependent and Shigella dysentery and Staphylococcus aureus were the most resistant and sensitive bacterial strains to the extract respectively. The minimum inhibitory concentrations of ethanolic extract of P. farcta root for Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis were 8, 8, 4 and 4 mg/ml, respectively; while the minimum bactericidal concentrations for these bacteria were 128, 256, 32 and 64 mg/ml, respectively.

 
Conclusion
In the present study, ethanolic extract obtained from the roots of P. farcta was identified as a rich source of phenolic and flavonoid compounds. The ethanolic extract showed effective antimicrobial and antioxidant properties. The results greatly indicated the promising effect of P. farcta root extract against Gram-positive and Gram-negative bacterial species. As the microbial resistance is constantly increasing, ethanolic extract of P. farcta root can be considered as a suitable complementary option to tackle this problem. In addition, the identification of individual components of P. farcta ethanolic extract and their biological functions or their combination with common antioxidant and antimicrobial agents could be the subject of future research.

کلیدواژه‌ها [English]

• Antibacterial effect
• Antioxidant activity
• Bioactive extract
• Phenolic compounds
• Prosopis farcta

©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.

مراجع

1. Alghooneh, A., Behbahani, B.A., Noorbakhsh, H., & Yazdi, F.T. (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
2. Alizade Behbahani, B., Noshad, M., & Falah, F. (2019). Investigation of antimicrobial activity of Fennel essential oil on some pathogenic microorganisms causing infection and food poisoning and its interaction with kanamycin antibiotic. Food Science and Technology, 16(91), 233-241.
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/https://doi.org/10.1002/fsn3.2186
5. Alizadeh Behbahani, B., & Fooladi, A.A.I. (2018). Evaluation of phytochemical analysis and antimicrobial activities Allium essential oil against the growth of some microbial pathogens. Microbial Pathogenesis, 114, 299-303. https://doi.org/10.1016/j.micpath.2017.11.055
6. 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, 13(1), 875-883.
7. Alizadeh Behbahani, B., & Shahidi, F. (2019). Melissa officinalis essential oil: Chemical compositions, antioxidant potential, total phenolic content and antimicrobial activity. Nutrition and Food Sciences Research, 6(1), 17-25. http://dx.doi.org/10.29252/nfsr.6.1.17
8. Alizadeh Behbahani, B., Shahidi, F., Yazdi, F.T., & Mohebbi, M. (2013). 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.
9. Alizadeh Behbahani, B., Yazdi, F.T., Mortazavi, A., Zendeboodi, F., & Gholian, M.M. (2013). Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis L. on food infection and intoxication microorganisms “in vitro”. Archives of Advances in Biosciences, 4(3), 89-99.
10. Almaraz-Abarca, N., da Graça Campos, M., Avila-Reyes, J.A., Naranjo-Jimenez, N., Corral, J.H., & Gonzalez-Valdez, L.S. (2007). Antioxidant activity of polyphenolic extract of monofloral honeybee-collected pollen from mesquite (Prosopis juliflora, Leguminosae). Journal of Food Composition and Analysis, 20(2), 119-124. https://doi.org/10.1016/j.jfca.2006.08.001
11. Aqeel, A., Khursheed, A., Viqaruddin, A., & Sabiha, Q. (1989). Antimicrobial activity of julifloricine isolated from Prosopis juliflora. Arzneimittel-forschung, 39(6), 652-655.
12. Aziznia, H., Keramat, J., & Soleimanian Zad, S. (2019). Antioxidant properties and antimicrobial activity of Prosopis farcta root extract on foodborne bacteria. Food Hygiene, 9(2 (34)), 47-59. https://doi.org/10.30495/jfh.2019.665680
13. Barzegar, H., Behbahani, B.A., & 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.
14. Behbahani, B.A., Shahidi, F., Yazdi, F.T., Mortazavi, S.A., & Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules, 94, 515-526. https://doi.org/10.1016/j.ijbiomac.2016.10.055
15. Duffy, C.F., & Power, R.F. (2001). Antioxidant and antimicrobial properties of some Chinese plant extracts. International Journal of Antimicrobial Agents, 17(6), 527-529.
16. 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. https://doi.org/10.52547/fsct.17.101.71
17. Falah, F., Shirani, K., Vasiee, A., Yazdi, F.T., & Behbahani, B.A. (2021). In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extract. Biocatalysis and Agricultural Biotechnology, 35, 102102. https://doi.org/10.1016/j.bcab.2021.102102
18. Farboodniay Jahromi, M.A., Etemadfard, H., & Zebarjad, Z. (2018). Antimicrobial and antioxidant characteristics of volatile components and ethanolic fruit extract of Prosopis farcta. Trends in Pharmaceutical Sciences, 4(3), 177-186.
19. Garavand, F., Eghbal, N., Nooshkam, M., Miraballes, I., & Jafari, S.M. (2021). Salt, spices, and seasonings formulated with nano/microencapsulated ingredients. In Application of Nano/Microencapsulated Ingredients in Food Products (pp. 435-467). Elsevier. https://doi.org/10.1016/B978-0-12-815726-8.00010-6
20. Khatami, M., Azizi, Z., Sh, P., & Najarion, O. (2016). Antibacterial effect of silver nanoparticles synthesized by green method against the standard strains Escherichia coli k12 and Escherichia coli 25922. Journal of Gorgan University of Medical Sciences, 17(4), 119-124.
21. 21. Morovati Sharifabad, M., & Salehi, E. (2017). The effect of feeding with Prosopis farcta aqueous extract in reduction of hyperlipidemia risk and liver enzymes level in hypercholesterolemic rats. Veterinary Researches & Biological Products, 30(2), 194-199. https://doi.org/10.22034/vj.2017.109243
22. Nooshkam, M., Varidi, M., & Bashash, M. (2019). The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry, 275, 644-660. https://doi.org/10.1016/j.foodchem.2018.09.083
23. Ortega‐Ramirez, L.A., Rodriguez‐Garcia, I., Leyva, J. M., Cruz‐Valenzuela, M.R., Silva‐Espinoza, B.A., Gonzalez‐Aguilar, G.A., Siddiqui, M.W., & Ayala‐Zavala, J.F. (2014). Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis. Journal of Food Science, 79(2), R129-R137. https://doi.org/10.1111/1750-3841.12341
24. Poudineh, Z., Amiri, R., Najafi, S., & Mir, N. (2015). Total phenolic content, antioxidant, and antibacterial activities of seed and pod of Prosopis farcta from Sistan region, Iran. Azarian Journal of Agriculture, 2(2), 51-56.
25. Rahmati-Joneidabad, M., & Alizadeh Behbahani, B (2021). Boswellia sacra essential oil: Antioxidant activity and antifungal effect on some spoilage fungi causing strawberry rot. Food Science and Technology, 18(114), 25-34. http://doi.org/10.52547/fsct.18.114.25
26. Saad, A.M., Ghareeb, M.A., Abdel-Aziz, M.S., Madkour, H.M.F., Khalaf, O.M., El-Ziaty, A.K., & Abdel-Mogib, M. (2017). Chemical constituents and biological activities of different solvent extracts of Prosopis farcta growing in Egypt. Journal of Pharmacognosy and Phytotherapy, 9(5), 67-76. https://doi.org/10.5897/JPP2017.0452
27. Shahidi, F., Tabatabaei, Y.F., Roshanak, S., Alizadeh, B.B., Vasiee, A., & Norouzi, N. (2019). Antimicrobial activity of Taraxacum pseudocalocephalum leaves extract on pathogenic microorganisms and comparison with common therapeutic antibiotics in vitro. Iranian Journal of Infectious Diseases and Tropical Medicine, 23(83), 37-46.
28. Tabatabaei Yazdi, F., Alizade Behbahani, B., & Heidari Sureshjani, M. (2014). The comparison of antimicrobial effects of Chevil (Ferulago angulata) extract with a variety of common therapeutic antibiotics in vitro. Journal of Arak University of Medical Sciences, 17(3), 35-46.
29. Tanavar, H., Barzegar, H., Alizade Behbahani, B., & Mehrnia, M. A. (2020). Evaluation of the antimicrobial activity of Mentha pulegium essential oil on some foodborne pathogens and its interaction with gentamicin and chloramphenicol in vitro. Food Science and Technology, 16(97), 77-87.
30. Yazdi, F.T., & Behbahani, B.A. (2013). Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro”. Archives of Advances in Biosciences, 4(4), 56-62.
31. Yeganegi, M., Yazdi, F.T., Mortazavi, S.A., Asili, J., Behbahani, B.A., & 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