ترکیبات شیمیایی و فعالیت ضد باکتریایی اسانس‌های ریحان (Ocimum baslicum L.)، رزماری (L. Rosmarinus officinalis) و زیره سبز (L. Cuminum cyminum) در مقایسه با نیسین

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران

2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی رودکی، تنکابن، ایران

3 استادیار گروه فرآوری و بیوتکنولوژی آبزیان، مؤسسه تحقیقات علوم شیلاتی کشور، بندرعباس، ایران

4 دانش‌آموخته دکتری زراعت، دانشکده کشاورزی، دانشگاه زابل، ایران

10.22034/nfvm.2023.393370.1184

چکیده

ریحان، رزماری و زیره سبز از جمله گیاهان دارویی با کاربردهای غذایی فراوان هستند. هدف از مطالعه حاضر بررسی ترکیبات شیمیایی و خواص ضد باکتریایی اسانس این گیاهان در مقایسه با نیسین بر کنترل رشد مهم‌ترین باکتری‌های بیماری‌زا با منشأ غذایی است. نمونه‌های اسانس به روش تقطیر با آب به کمک دستگاه کلونجر تهیه و اجزاء آن به‌وسیله گاز کروماتوگرافی مجهز به طیف‌سنجی جرمی شناسایی گردید. در ادامه اثرات ضد باکتریایی اسانس‌ها در مقایسه با نیسین به روش انتشار در آگار و همچنین حداقل غلظت بازدارندگی رشد (MIC) و حداقل غلظت کشندگی (MBC) به روش مایکرودایلوشن در برابر سویه‌های استافیلوکوکوس اورئوس PTCC 1337، لیستریا مونوسیتوژنز ATTC 19118،  باسیلوس سرئوس PTCC 1857، اشریشیاکلی PTCC 1763، پسودوموناس آئروژینوزا PTCC 1074 و سالمونلا تیفی‌موریوم ATCC 14028 بررسی شد. نتایج نشان داد مهم‌ترین جزء در اسانس ریحان ترکیب لینالول (33/52 درصد)، در اسانس رزماری ترکیبات 8،1 -سینئول (8/17 درصد)، کامفور (6/16 درصد)، α-پینن (61/13 درصد)، و در اسانس زیره‌ی سبز اجزاء کومین‌آلدئید (67/39 درصد)، γ- ترپینن (35/17 درصد) و p- سیمن (96/15 درصد) بودند. تمامی اسانس‌ها و نیسین بر رشد باکتری‌های هدف اثر بازدارندگی داشتند. حساس‌ترین باکتری‌ها در برابر اسانس‌های ریحان، رزماری و زیره‌ی سبز به‌ترتیب سالمونلا تیفی‌موریوم (µg/ml 125)، پسودوموناس آئروژینوزا (µg/ml 31) و لیستریا مونوسیتوژنز (µg/ml 125) بودند. نتایج به‌دست آمده نشان داد اثر ضد باکتریایی اسانس تحت تأثیر نوع اسانس و سویه باکتریایی هدف قرار دارد. احتمالاً اسانس‌های ریحان، رزماری و زیره سبز بتوانند به‌عنوان جایگزین مناسب نگهدارنده‌های شیمیایی در صنایع غذایی و دارویی مورد استفاده قرار گیرند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Chemical composition and antibacterial activity of essential oils of basil (Ocimum baslicum L.), rosemary (Rosmarinus officinalis L.) and cumin (Cuminum cyminum L.) in comparison with nisin

نویسندگان [English]

  • Mohammad Ali Najafi 1
  • Arsam Ayinechi 2
  • Zabih alh Bahmani 3
  • Sara Najafi ghalestani 4
1 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Zabol, Iran
2 Master's student, Department of Food Science and Technology, Rodaki Institute of Higher Education, Tonkabon, Iran
3 Assistant Professor, Department of Aquatic Processing and Biotechnology, Fisheries Science Research Institute, Bandar Abbas, Iran
4 PhD Graduate Student, Department of Agronomy and Plant Breeding, Faculty of Agriculture, University of Zabol, Zabol, Iran
چکیده [English]

Basil, rosemary and cumin are medicinal plants with many food applications. The purpose of this study is to investigate the chemical composition and antibacterial properties of the essential oils of these plants in comparison with nisin on the growth control of the most important food-borne pathogenic bacteria. Essential oil samples were prepared by water distillation method with the help of Celevenger device and its components were identified by Gas chromatography–mass spectrometry. In the following, the antibacterial property of essential oils compared to nisin by the agar diffusion assay, as well as the minimum growth inhibitory concentration (MIC) and the minimum lethal concentration (MBC) by microdilution method against strains of the Staphylococcus aureus PTCC1337, Listeria monocytogenes ATTC19118, Bacillus cereus PTCC1857, Escherichia coli PTCC1763, Pseudomonas aerogenes PTCC1074, and Salmonella typhimurium ATCC14028 were investigated. The obtained results showed that the most important compounds in basil essential oil: linalool (52.33%), in rosemary essential oil: 1,8-cineole (17.8%), camphor (16.6%), α-pinene (13.61%), and in cumin essential oil: cumin-aldehyde (39.67%), γ - terpinen (17.35%) and p-simen (15.96%) were identified. All essential oils and nisin inhibited the growth of target bacteria. The most sensitive bacteria to essential oils of basil, rosemary and cumin were Salmonella typhimurium (125 µg/ml), Pseudomonas aerogenes (31 µg/ml) and Listeria monocytogenes (125 µg/ml), respectively. The antibacterial effect of the essential oil is affected by the type and the target bacterial strain. Basil, rosemary and cumin essential oils can probably be used as suitable substitutes for chemical preservatives in food and pharmaceutical industries.

کلیدواژه‌ها [English]

  • Essential oil
  • Inhibition
  • Bacterial growth
  • Microdilution
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