ارزیابی اثرات ضد باکتریایی اسانس بومادران در شرایط آزمایشگاهی و مدل غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

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

2 گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، تبریز، ایران.

10.35066/J040.2019.206

چکیده

اهمیت بیماری‌های ناشی از مواد غذایی از یک طرف و تقاضای مصرف‌کنندگان برای کاهش استفاده از افزودنی‌های سنتزی از طرف دیگر، توجه محققین را به استفاده از افزودنی‌های طبیعی مانند اسانس‌های گیاهی جلب نموده است. هدف از انجام این مطالعه استخراج و شناسایی ترکیبات اصلی اسانس بومادران، ارزیابی فعالیت ضد‌میکروبی اسانس در شرایط آزمایشگاهی (in vitro) و سس مایونز می‌باشد. بررسی ترکیبات اسانس با روش گاز کروماتوگرافی وجود بورنئول، سینئول، کامفور و پینن را به عنوان مهم‌ترین ترکیبات موجود در اسانس بومادران تعیین کرد. حساس‌ترین پاتوژن به اسانس در شرایط آزمایشگاهی، باکتری گرم مثبت استافیلوکوکوس اورئوس و مقاوم‌ترین پاتوژن‌ها، باکتری‌های گرم منفی تشخیص داده شدند. نتایج حاصل از بررسی ویژگی‌های میکروبی سس مایونز نشان داد که اسانس بومادران همانند نگهدارنده سنتزی بنزوات- سوربات از رشد تمام میکروارگانیسم‌های پاتوژن جلوگیری کرد، در حالی‌که در نمونه کنترل، پاتوژن‌ها مشاهده شدند. همچنین مایونز کم-چرب در مقایسه با نمونه پرچرب، بار میکروبی کمتری نشان داد. بنابراین می‌توان استفاده از اسانس بومادران را به عنوان یک نگهدارنده طبیعی در سس مایونز پیشنهاد نمود.

کلیدواژه‌ها


عنوان مقاله [English]

The Evaluation of Antibacterial Effects of Essential Oil of Achillea in vitro and Food Model

نویسندگان [English]

  • Asiye Ahmadi-Dastgerdi 1
  • Paniz Zinsaz 2
  • Neda Zohourian 2
1 Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Isfahan, Iran.
2 Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Tabriz, Iran.
چکیده [English]

The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils isolated from medicinal plants which have antimicrobial activity. The aim of this study was to evaluate the efficiency of Achillea millefolium essential oil as natural food preservative against foodborn pathogens such as Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis which were inoculated into high fat mayonnaise (65%) and low fat mayonnaise (30%) and kept during storage at 4 oC for 6 months. The results showed that essential oils of Achillea millefolium had influence against all of the tested microorganisms in vitro, while Gram-positive bacteria was more sensitive to essential oil than Gram-negative bacteria. All of the pathogens did not grow in mayonnaise, whereas in the control sample, all of the microorganisms grew. The maximum cell counts of bacteria in low fat mayonnaise were approximately lower than the high fat mayonnaise and resistance to inactivation of microorganisms appeared to be greater in high fat mayonnaise than in low fat mayonnaise. Also low fat and high fat mayonnaise in BS samples exhibited antimicrobial properties against tested species during storage. By way of conclusion, the essential oil of Achillea millefolium would lead to control food pathogen organisms as a natural food preservative and therefore, it can be used as natural preservative in food industry.

کلیدواژه‌ها [English]

  • Achillea
  • Antimicrobial properties
  • Essential oil
  • Mayonnaise
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