بررسی اثر عصاره الکلی مفرا بر فعالیت آنتی اکسیدانی و خصوصیات میکروبی و حسی دوغ
محورهای موضوعی : تکنولوژی لبنیات
علیرضا حاصلی
1
(دانشجوی دکتری تخصصی علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
رضوان پوراحمد
2
(استاد گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
محمدرضا اسحاقی
3
(استادیار گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
پیمان رجایی
4
(استادیار گروه صنایع غذایی، دانشکده کشاورزی، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران)
بهروز اکبری آدرگانی
5
(استاد مرکز تحقیقاتی آزمایشگاهی غذا و دارو، آزمایشگاه های کنترل مرجع غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران)
کلید واژه: فعالیت آنتی اکسیدانی, دوغ, خصوصیات فیزیکوشیمیایی, اثر ضد میکروبی, مفرا,
چکیده مقاله :
مقدمه: دوغ به علت غنی بودن از مواد مغذی به خصوص در دمای محیط، مستعد آلودگی با بعضی از میکروارگانیسم ها می باشد که موجب تغییر طعم و عطر محصول و بادکردگی آن طی زمان نگهداری می شود. بنابراین استفاده از مواد ضد میکروبی طبیعی از جمله عصاره های گیاهی نظیر عصاره گیاه مفرا می تواند برای افزایش ماندگاری دوغ همگام با افزایش بازار پسندی آن، حائز اهمیت باشد. هدف از این تحقیق، بررسی اثر عصاره الکلی مفرا بر ویژگی های کیفی دوغ بود.مواد و روش ها: ترکیبات عصاره مفرا با استفاده از دستگاه GC-MS شناسایی شدند. فعالیت آنتی اکسیدانی، خصوصیات فیزیکوشیمیایی (pH، اسیدیته و ویسکوزیته)، میکروبی (شمارش اشریشیا کلی و استافیلوکوکوس اورئوس) و حسی (مزه، بو، بافت و پذیرش کلی) دوغ حاوی غلظت های مختلف عصاره مفرا (25/1، 5/2 و 5 mg/ml) طی نگهداری مورد بررسی قرار گرفت. تجزیه و تحلیل آماری با استفاده از آنالیز واریانس (ANOVA) و آزمون دانکن انجام گردید.یافته ها:تیمول (53 %) بیشترین ترکیب شناسایی شده در عصاره مفرا بود. MIC (حداقل غلظت بازدارندگی) عصاره مفرا در برابر اشریشیا کلی و استافیلوکوکوس اورئوس به ترتیب 5/2 و 5/1 میلی گرم بر میلی لیتر بود. MBC (حداقل غلظت کشندگی) عصاره در برابر اشریشیا کلی و استافیلوکوکوس اورئوس به ترتیب 5 و 3 میلی گرم بر میلی لیتر بود. با افزودن عصاره گیاهی طی زمان نگهداری، میزان اسیدیته و ویسکوزیته نمونه ها افزایش و pH کاهش یافت (05/0≥p). افزایش غلظت عصاره، موجب افزایش فعالیت آنتی اکسیدانی و ضد میکروبی دوغ گردید (05/0≥p). نمونه حاوی 5/2 میلی گرم بر میلی لیتر عصاره دارای بالاترین امتیاز پذیرش کلی بود، در نتیجه این نمونه به عنوان تیمار برتر انتخاب گردید.نتیجه گیری: عصاره الکلی مفرا دارای فعالیت ضد میکروبی و آنتی اکسیدانی است و می تواند به عنوان نگهدارنده طبیعی در دوغ استفاده شود.
Introduction: Due to the richness of nutrients, especially at ambient temperature, doogh is prone to contamination with some microorganisms, which causes changes in the product flavor and its bloating during storage. Therefore, the use of natural antimicrobials such as Nepeta crispa exract to increase doogh shelf life while increasing its marketability can be important. The aim of this research was to investigate the effect of Nepeta crispa alcoholic extract on the qualitative properties of doogh.Materials and Methods: The compounds of Nepeta crispa extract were identified using GC-MS. Antioxidant activity, physicochemical (pH, acidity and viscosity), microbial (Escherichia coli and Staphylococcus aureus count) and sensory (taste, odour, texture and overall acceptance) characteristics of doogh containing different concentrations of Nepeta crispa extract (1.25, 2.5 and 5 mg/ml) were investigated during storage. ANOVA and Duncan test were used for statistical analysis.Results: Thymol (53%) was the most identified compound in the extract of Nepeta crispa. The MIC of Nepeta crispa extract against E.coli and S.aureus was 2.5 and 1.5 mg/ml, respectively. The MBC of the extract against E.coli and S.aureus was 5 and 3 mg/ml, respectively. During storage, by adding plant extract, the acidity and viscosity of the samples increased and the pH decreased. Increasing the concentration of the extract increased the antioxidant and antimicrobial activity of doogh. The sample containing 2.5 mg/ml extract had the highest overall acceptance score, therefore, this sample was selected as the best treatment.Conclusion: Nepeta crispa extract has antimicrobial and antioxidant activities and might be used as a natural preservative in doogh.
Abdoli, P., moradkhani, S. & Dastan, D. (2016). Comparative Analysis of Nepeta Crispa Essential Oil Composition in Flowering and Vegetative Stages. American Journal of Phytomedicine and Clinical Therapeutics, 4 (4), 106-112.
Alirezalu, K., Hesari, J., Sadeghi, M. & Bak-Mohammadpour, M. (2016). Production of functional colored yoghurts incorporating with blackberry and carrot extracts. Innovative Food Technologies, 3 (2), 53-64 [In Persian]
Amirdivani, S. & Baba, A. S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and invitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT Food Science and Technology, 44, 1458-1464.
Anon. (1992). Institute of Standards and Industrial Research of Iran. Doogh – Specifications ans test method. ISIRI No. 2453 [In Persian].
Anon. (2005). Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of positive Staphylococci –coagulase (Staphylococcus aureus and other species)-Part 3:Detection and MPN technique for low Numbers. ISIRI No 6806-3 [In Persian].
Anon. (2006). Institute of Standards and Industrial Research of Iran. Milk and milk products-Determination of titratable acidity and value pH-Test method. ISIRI No. 2852 [In Persian].
Anon. (2015). Institute of Standards and Industrial Research of Iran. Milk and Milk Products-Enumeration of Presumptive Esherichia coli-Most probable number (MPN). ISIRI No. 5234 [In Persian].
Ashrafi, B., Ramak, P., Ezatpour, B. & Talei, G. (2019). Biological activity and chemical composition of the essential oil of Nepeta cataria L. Journal of Research in Pharmacy, 23(2), 336-343.
Azimi Mahalleh, A., Mortazavi, S.A., Sharayeei, P., Azar Pazhooh, E. & Niazmand, R. (2020). Antioxidative and Antimicrobial Properties of Free and Microencapsulated Extracts of Nepeta (Nepeta Binaludensis). Journal of Innovation in Food Science and Technology, 12 (2), 15-29 [In Persian].
Bakhshi, F., Mirzaei, H. & Asefi, N. (2017). Evaluation of antibacterial effects of basil essential oil against Escherichia colii, Rhodotorula rubra Staphylococcus aureus. Journal of Food Microbiology, 4 (3), 73-81 [In Persian].
Cheraghali, F., Mirmoghtadaie, L., Shojaee-Aliabadi, S. & Hosseini, SM. (2016). A Comprative Study of Antimicrobial and Antioxidant Properties of Walnut Green Husk Aqueous Extract before and after Microencapsulation. Iranian Journal of Nutrition Sciences & Food Technology, 11 (2), 113-124 [In Persian].
Delshadi, R., Bahrami, A., Tafti, A., Barba, F. & Williams, L. (2020). Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trend in Food Scence and Technology, 104, 72-83.
Dinpajhooh, F., Khani, M.R. & Fadaei-Noghani, V. (2019). Investigating the effect of dill and garlic extracts on shelf-life and sensory properties of heat treated non-carbonated doogh. Journal of Food Hygiene, 8 (33), 97-112 [In Persian].
Ghaleh Mosiyani, Z., Pourahmad, R. & Rajaei, P. (2019). Investigation of the Effect of Hop (Hyssoupus officinalis L.) and Hyssop (Humulus lupulus L.) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. Food Technology & Nutrition, 16 (3), 45-58 [In Persian].
Hamed, A., Taha, S., Darwish, A. & Aly, E. (2021). Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder. Journal of Food Science and Technology, 58(6), 2431–2440.
Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, S. H. & Oh, N. S. (2016). Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90-99.
Khaled, F.M., Khaled, M.A. & Ashoush, I.S. (2014). Nanoencapsulation and nanoemulsion of bioactive compounds to enhance their antioxidant activity in food. International Journal of Food Science and Technology, 4 (3), 1-22.
Karamooz, N., Mohamadi Sani, A. & Rashidi, H. (2016). Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh. Journal of Food Science and Technology, 52 (13), 91-99 [In Persian].
Köksal, E., Tohma, H., Kılıç, Ö., Alan, Y., Aras, A., Gulcin, I. & Bursal, E. (2017). Assessment of Antimicrobial and Antioxidant Activities of Nepeta Trachonitica: Analysis of Its Phenolic Compounds Using HPLC-MS/MS. Scientia Pharmaceutica, 85(2), 1-14.
Lotfizade Dehkordi, S.F., Shakerian, A. & Mohammadi Nafchi, A. (2013). Effect of Extract from Tragopogon Graminifolius Dc. On Properties Sensory, Shelf Life and The Viscosity Rate Yogurt. Journal of Herbal Drugs, 4 (1), 49-57 [In Persian].
Mahmoudzadeh, F., Qajarbeigi, P., Mahmoudi, R. & Mohammadpoorasl, A. (2016). Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh. Journal of Food Science and Technology, 55 (13), 91-101 [In Persian].
Maio, G., Pittia, P., Mazzarino, L., Maraschin, M. & Kuhnen, S. (2019). Cow milk enriched with nanoencapsulated phenolic extractof jaboticaba (Plinia peruviana). Journal of Food Science Technology, 56(3), 1165–1173.
Oussalah, M., Caillet, S., Saucier, L. & Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5), 414-420.
Rafeii, Z., Jafari, S. M., Alami, M. & Khomeiri, M. (2012). Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil. Journal of Agriculture and Science Technology, 14, 1497- 1509.
Rezaiyan Gharagozlu, N., Baghbani-Arani, F. & Sadat Shandiz, S.A. (2018). Identification of the chemical constituents of aqueous and alcoholic Glycyrrhiza glabra root extracts and its comparative apoptotic study against human hepatocarcinoma cell line. Journal of Shahid Sadoughi University of Medical Sciences, 26 (11), 978-988.
Safaei-Ghomi, J., Djafari-Bidgoli, Z. & Batooli, H. (2009). Volatile constituent analysis of Nepeta cataria from central Iran. Chemistry of Natural Compounds, 45(6), 913-915.
Salehi, P., Sonboli, A., Khaligh, P. & Mirzajani, F. (2012). Essential Oil Composition and Antioxidant Activity of Different Extracts of Nepeta Betonicifolia C.A. Meyer and Nepeta Saccharata Bunge. Natural Product Research, 26, 736-43.
Sendra, E., Fayos, F., Lario, Y., Ferna´ndez-Lo´pez, J., Sayas-Barbera,´ E. & Pe´rez Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25, 13-21.
Sonboli, A., Salehi, P. & Yousefzadi, M. (2004). Antimicrobial Activity and Chemical Composition of the Essential Oil of Nepeta crispa Willd. from Iran. Zeitschrift fur Naturforschung C, 59 (9-10), 653-6.
Tabatabaie yazdi, F., Mortazavi, A., Koochaki, A. & Afsharian, S. (2012). Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial Doogh samples with response surface method (RSM). Research and Innovation in Food Science and Industry, 1 (3), 175-186 [In Persian].
Tavakoli, M. (2018). Investigating the effect of Echinops plant aqueous extract on the physicochemical, sensory and microbial properties of Doogh, The second international congress and the 25th national congress of food sciences and industries of Iran. Sari [In Persian].
Zarali, M., Hojjati, M., Tahmouzi Didehban, S. & Jooynadeh, H. (2015). Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh. Iranian Journal of Biosystem Engineering, 46 (3), 327-337 [In Persian].
_||_Abdoli, P., moradkhani, S. & Dastan, D. (2016). Comparative Analysis of Nepeta Crispa Essential Oil Composition in Flowering and Vegetative Stages. American Journal of Phytomedicine and Clinical Therapeutics, 4 (4), 106-112.
Alirezalu, K., Hesari, J., Sadeghi, M. & Bak-Mohammadpour, M. (2016). Production of functional colored yoghurts incorporating with blackberry and carrot extracts. Innovative Food Technologies, 3 (2), 53-64 [In Persian]
Amirdivani, S. & Baba, A. S. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and invitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT Food Science and Technology, 44, 1458-1464.
Anon. (1992). Institute of Standards and Industrial Research of Iran. Doogh – Specifications ans test method. ISIRI No. 2453 [In Persian].
Anon. (2005). Institute of Standards and Industrial Research of Iran. Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of positive Staphylococci –coagulase (Staphylococcus aureus and other species)-Part 3:Detection and MPN technique for low Numbers. ISIRI No 6806-3 [In Persian].
Anon. (2006). Institute of Standards and Industrial Research of Iran. Milk and milk products-Determination of titratable acidity and value pH-Test method. ISIRI No. 2852 [In Persian].
Anon. (2015). Institute of Standards and Industrial Research of Iran. Milk and Milk Products-Enumeration of Presumptive Esherichia coli-Most probable number (MPN). ISIRI No. 5234 [In Persian].
Ashrafi, B., Ramak, P., Ezatpour, B. & Talei, G. (2019). Biological activity and chemical composition of the essential oil of Nepeta cataria L. Journal of Research in Pharmacy, 23(2), 336-343.
Azimi Mahalleh, A., Mortazavi, S.A., Sharayeei, P., Azar Pazhooh, E. & Niazmand, R. (2020). Antioxidative and Antimicrobial Properties of Free and Microencapsulated Extracts of Nepeta (Nepeta Binaludensis). Journal of Innovation in Food Science and Technology, 12 (2), 15-29 [In Persian].
Bakhshi, F., Mirzaei, H. & Asefi, N. (2017). Evaluation of antibacterial effects of basil essential oil against Escherichia colii, Rhodotorula rubra Staphylococcus aureus. Journal of Food Microbiology, 4 (3), 73-81 [In Persian].
Cheraghali, F., Mirmoghtadaie, L., Shojaee-Aliabadi, S. & Hosseini, SM. (2016). A Comprative Study of Antimicrobial and Antioxidant Properties of Walnut Green Husk Aqueous Extract before and after Microencapsulation. Iranian Journal of Nutrition Sciences & Food Technology, 11 (2), 113-124 [In Persian].
Delshadi, R., Bahrami, A., Tafti, A., Barba, F. & Williams, L. (2020). Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trend in Food Scence and Technology, 104, 72-83.
Dinpajhooh, F., Khani, M.R. & Fadaei-Noghani, V. (2019). Investigating the effect of dill and garlic extracts on shelf-life and sensory properties of heat treated non-carbonated doogh. Journal of Food Hygiene, 8 (33), 97-112 [In Persian].
Ghaleh Mosiyani, Z., Pourahmad, R. & Rajaei, P. (2019). Investigation of the Effect of Hop (Hyssoupus officinalis L.) and Hyssop (Humulus lupulus L.) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. Food Technology & Nutrition, 16 (3), 45-58 [In Persian].
Hamed, A., Taha, S., Darwish, A. & Aly, E. (2021). Antioxidant activity and some quality characteristics of buffalo yoghurt fortified with peanut skin extract powder. Journal of Food Science and Technology, 58(6), 2431–2440.
Joung, J. Y., Lee, J. Y., Ha, Y. S., Shin, Y. K., Kim, S. H. & Oh, N. S. (2016). Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts. Korean Journal for Food Science of Animal Resources, 36(1), 90-99.
Khaled, F.M., Khaled, M.A. & Ashoush, I.S. (2014). Nanoencapsulation and nanoemulsion of bioactive compounds to enhance their antioxidant activity in food. International Journal of Food Science and Technology, 4 (3), 1-22.
Karamooz, N., Mohamadi Sani, A. & Rashidi, H. (2016). Effect of the addition of Gellan, Tragacanth and High-Methoxyl Pectin on the Stabilization of Doogh. Journal of Food Science and Technology, 52 (13), 91-99 [In Persian].
Köksal, E., Tohma, H., Kılıç, Ö., Alan, Y., Aras, A., Gulcin, I. & Bursal, E. (2017). Assessment of Antimicrobial and Antioxidant Activities of Nepeta Trachonitica: Analysis of Its Phenolic Compounds Using HPLC-MS/MS. Scientia Pharmaceutica, 85(2), 1-14.
Lotfizade Dehkordi, S.F., Shakerian, A. & Mohammadi Nafchi, A. (2013). Effect of Extract from Tragopogon Graminifolius Dc. On Properties Sensory, Shelf Life and The Viscosity Rate Yogurt. Journal of Herbal Drugs, 4 (1), 49-57 [In Persian].
Mahmoudzadeh, F., Qajarbeigi, P., Mahmoudi, R. & Mohammadpoorasl, A. (2016). Effect of thymus kotschyanus essential oil on the physicochemical and sensory properties of doogh. Journal of Food Science and Technology, 55 (13), 91-101 [In Persian].
Maio, G., Pittia, P., Mazzarino, L., Maraschin, M. & Kuhnen, S. (2019). Cow milk enriched with nanoencapsulated phenolic extractof jaboticaba (Plinia peruviana). Journal of Food Science Technology, 56(3), 1165–1173.
Oussalah, M., Caillet, S., Saucier, L. & Lacroix, M. (2007). Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157: H7, Salmonella typhimurium, Staphylococcus aureus and Listeria monocytogenes. Food Control, 18(5), 414-420.
Rafeii, Z., Jafari, S. M., Alami, M. & Khomeiri, M. (2012). Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil. Journal of Agriculture and Science Technology, 14, 1497- 1509.
Rezaiyan Gharagozlu, N., Baghbani-Arani, F. & Sadat Shandiz, S.A. (2018). Identification of the chemical constituents of aqueous and alcoholic Glycyrrhiza glabra root extracts and its comparative apoptotic study against human hepatocarcinoma cell line. Journal of Shahid Sadoughi University of Medical Sciences, 26 (11), 978-988.
Safaei-Ghomi, J., Djafari-Bidgoli, Z. & Batooli, H. (2009). Volatile constituent analysis of Nepeta cataria from central Iran. Chemistry of Natural Compounds, 45(6), 913-915.
Salehi, P., Sonboli, A., Khaligh, P. & Mirzajani, F. (2012). Essential Oil Composition and Antioxidant Activity of Different Extracts of Nepeta Betonicifolia C.A. Meyer and Nepeta Saccharata Bunge. Natural Product Research, 26, 736-43.
Sendra, E., Fayos, F., Lario, Y., Ferna´ndez-Lo´pez, J., Sayas-Barbera,´ E. & Pe´rez Alvarez, J.A. (2008). Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology, 25, 13-21.
Sonboli, A., Salehi, P. & Yousefzadi, M. (2004). Antimicrobial Activity and Chemical Composition of the Essential Oil of Nepeta crispa Willd. from Iran. Zeitschrift fur Naturforschung C, 59 (9-10), 653-6.
Tabatabaie yazdi, F., Mortazavi, A., Koochaki, A. & Afsharian, S. (2012). Investigation and comparison of effects of natural composition inhibitory Staphylococcus aureus in industrial Doogh samples with response surface method (RSM). Research and Innovation in Food Science and Industry, 1 (3), 175-186 [In Persian].
Tavakoli, M. (2018). Investigating the effect of Echinops plant aqueous extract on the physicochemical, sensory and microbial properties of Doogh, The second international congress and the 25th national congress of food sciences and industries of Iran. Sari [In Persian].
Zarali, M., Hojjati, M., Tahmouzi Didehban, S. & Jooynadeh, H. (2015). Investigation effects of Echinophora cinerea Boiss and Stachys lavandulifolia Vahl extracts on quality and sensory attributes of Doogh. Iranian Journal of Biosystem Engineering, 46 (3), 327-337 [In Persian].