پژوهش و نوآوری در علوم و صنایع غذایی
محتوای فنولی، فلاونوئیدی و فعالیت آنتی‌اکسیدانی عصاره‌های متانولی و آبی بخش‌های مختلف گیاه انزروت و ارزیابی فعالیت ضدباکتریایی عصارۀ صمغ متانولی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه مکانیزاسیون کشاورزی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
چکیده
گیاه انزروت از تیرۀ آستراگالوس و خانوادۀ حبوبات است. پراکندگی این گیاه در جنوب غربی آسیا می‌باشد و تاکنون مطالعه‌های منسجمی روی خواص آنتی‌اکسیدانی و ضدمیکروبی این گیاه انجام نشده است. در این تحقیق سعی شده است که عصارۀ قسمت‌های مختلف گیاه انزروت (صمغ، اندام هوایی و ریشه) با استفاده از دو حلال آب و متانول استخراج شود و محتوای ترکیبات فنولی و فلاونوئیدی کل و فعالیت آنتی‌اکسیدانی (1و1-دی‌فنیل-2-پیکریل هیدرازیل (DPPH)، 2و2-آزینو-بیس(3-اتیل بنزوتیازلوین-6-سولفونیک اسید) (ABST)، فعالیت کاهندۀ یون مس (CUPRAC)، فسفومولیبدنم (PMB) و ظرفیت کاهش یون آهن (FRAP)) عصاره‌ها موردبررسی قرار گیرد، ارتباط بین ترکیبات فنولی کل و فعالیت آنتی‌اکسیدانی نیز با آزمون پیرسون بررسی شد. نتایج نشان داد که عصاره‌های استخراج‌شده با حلال متانول دارای ترکیبات زیست‌فعال بالاتر و فعالیت آنتی‌اکسیدانی قوی‌تری هستند. عصارۀ صمغ استخراج‌شده با حلال متانول، بیشترین فعالیت آنتی‌اکسیدانی و نیز بیشترین محتوای فنول کل (1/30±22/30 میلی‌گرم گالیک اسید بر گرم عصاره) و فلاونوئید کل (0/87±11/30 میلی‌گرم رول بر گرم عصاره) داشت که در مقایسه با عصارۀ سایر قسمت‌ها تفاوت معنی‌داری داشت (0/05≤P)، نتایج نشان داد که همبستگی بین ترکیبات فنولی کل و فعالیت آنتی‌اکسیدانی نیز معنی‌دار بود (0/05≤P). باتوجه‌به نتایج، مشخص شد که عصارۀ صمغ انزروت دارای فعالیت ضدمیکروبی می‌باشد و میزان غلظت بازدارندگی و حداقل غلظت کشندگی باکتری کلستریدیوم پرفرنژنس نسبت به باکتری سودوموناس ائروژینوزا کمتر بود. براساس یافته‌های این مطالعه، مشخص شد که صمغ انزروت قابلیت استفاده در صنایع غذایی، دارویی و بهداشتی را دارد.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 3
آذر 1401صفحه 291-302
- تاریخ دریافت: 28 آذر 1400
- تاریخ بازنگری: 03 فروردین 1401
- تاریخ پذیرش: 21 فروردین 1401
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