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
الموضوعات :
عاطفه روانبخش
1
,
مجید شریفی راد
2
,
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
الکلمات المفتاحية: ترکیبات فیتوشیمیایی , فعالیت ضد¬باکتریایی, فعالیت آنتی¬اکسیدانی, روش¬های مختلف عصاره¬گیری, Capparis parviflora ,
ملخص المقالة :
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.
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