بررسی اثر استفاده از حلال¬های مختلف در فرایند عصاره¬گیری گونه کور صخره¬ای (Capparis parviflora (Boiss)) بر میزان ترکیبات فیتوشیمیایی و فعالیت زیستی آن
محورهای موضوعی : فیتوشیمی
عاطفه روانبخش
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مجید شریفی راد
2
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محمد ساراني راد
3
1 - گروه مرتع و آبخیزداری، دانشگاه زابل
2 - گروه مرتع و آبخیزداری، دانشگاه زابل
3 - دانشکده علوم و فنون نوين دانشگاه تهران
کلید واژه: ترکیبات فیتوشیمیایی , فعالیت ضد¬باکتریایی, فعالیت آنتی¬اکسیدانی, روش¬های مختلف عصاره¬گیری, Capparis parviflora ,
چکیده مقاله :
هدف پژوهش حاضر، بررسي اثر استفاده از حلالهای مختلف عصارهگیری (متانول، اتانول و آب) بر ميزان ترکيبات شيميايي و فعاليت زيستي (فعاليت آنتیاکسیدانی و آنتی باکتریایی) گونه Capparis parviflora (Boiss) است. بدین منظور نمونههای برگ، میوه و ریشه گیاه به‌صورت طرح کاملاً تصادفی جمع آوری شد و سپس با استفاده از حلالهای متانول، اتانول و آب عصارهگیری از نمونههای گیاهی انجام گرفت. ميزان فنول کل، فلاونوئيد کل، آلکالوئيد کل و آنتوسيانين کل با استفاده از روشهای استاندارد تعيين شد. ارزیابی فعاليت آنتياکسيداني عصارههای مختلف به روش مهار رادیکالهای آزاد DPPH انجام گرفت. همچنین فعالیت آنتی باکتریایی عصارههای مختلف به روشهاي انتشار ديسک، حداقل غلظت مهارکنندگی (MIC) و حداقل غلظت کشندگي (MBC) بررسي شد. بيشترين ميزان فنول کل، فلاونوئيد کل، آلکالوئيد کل و آنتوسيانين کل در عصاره متانولی میوه، برگ و ریشه اندازهگیری شد و کمترین مقادیر آنها برای عصاره آبی ریشه گیاه به ثبت رسید. از نظر حلال مورد استفاده، متانول بیشترین میزان فنول کل، فلاونوئيد کل، آلکالوئيد کل و آنتوسيانين کل و آب کمترین میزان آنها را دارا بود. در بین اندامهای مختلف گیاه، میوه گیاه دارای بیشترین میزان فنول کل، فلاونوئيد کل، آلکالوئيد کل و آنتوسيانين کل و ریشه گیاه کمترین میزان آنها را داشت. نتایج مربوط به بررسی فعالیت آنتیاکسیدانی عصارهها نشان داد که عصاره متانولی ميوه گیاه دارای بالاترین میزان فعالیت و عصاره آبی ريشه آن دارای کمترین میزان فعالیت آنتیاکسیدانی است. نتایج نشان داد که عصارههای حاصل از اندامهای مختلف گیاه اثرگذاری بیشتری بر روی باکتریهای گرم مثبت (Staphylococcus aureus و Bacillus subtilis) در قیاس با باکتریهای گرم منفی (Helicobacter pylori و Pseudomonas aeruginosa) داشتند. در بين عصارههاي مختلف عصارههاي متانولي بيشترين فعاليت آنتيباکتريايي و عصارههاي آبي کمترين فعاليت آنتيباکتريايي را نشان دادند.
The use of solvents in the extraction process can significantly impact the nature and quantity of secondary metabolites extracted from medicinal plants. The present study aimed to investigate the effect of different extraction solvents (methanol, ethanol, and water) on the phytochemical compounds and biological activities (antioxidant and antibacterial activities) of Capparis parviflora (Boiss). To achieve this goal, plant samples including leaves, fruits, and roots were collected and subjected to extraction using methanol, ethanol, and water as solvents. The total phenol, total flavonoid, total alkaloid, and total anthocyanin contents were determined using standard methods. The antioxidant activity of the different extracts was evaluated using the DPPH free radical scavenging assay. Furthermore, the antibacterial activity of the extracts was assessed using disk diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) methods. The highest levels of total phenol, total flavonoid, total alkaloid, and total anthocyanin were found in the methanolic extract of the fruit, while the lowest levels were observed in the aqueous extract of the root. Among the solvents used, methanol had the highest concentrations of these compounds, while water had the lowest. The results of the antioxidant and antibacterial activity tests showed that the methanolic extract of the fruit had the strongest effects, while the aqueous extract of the root had the weakest. In conclusion, it can be concluded that the methanolic extract of the fruit of C. parviflora contains the highest levels of bioactive compounds and exhibits the strongest antioxidant and antibacterial activities, making it a promising candidate for use in the pharmaceutical and food industries.
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