اثر اسانس لعل‌کوهستان بر ویژگی‌های میکروبی همبرگر
الموضوعات :
زهرا قربانی
1
,
نفیسه زمین دار
2
,
مهشید جلوان
3
,
مریم گل آبادی
4
1 - دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
2 - دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
3 - دانش‌آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
4 - دانشیار، گروه اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
تاريخ الإرسال : 06 الأحد , ربيع الأول, 1441
تاريخ التأكيد : 25 السبت , ذو الحجة, 1441
تاريخ الإصدار : 29 الأحد , شوال, 1441
الکلمات المفتاحية:
اشریشیا کولای,
همبرگر,
فعالیت ضدمیکروبی,
استافیلوکوکوس‌اورئوس,
لعل‌کوهستان,
ملخص المقالة :
< p>استفاده از اسانس‌های گیاهی در بازدارندگی رشد و تکثیر باکتری‌ها به‌ویژه در دهه اخیرافزایش‌یافته است. هدف از پژوهش حاضر، ارزیابی ترکیب شیمیایی و تأثیر ضد میکروبی اسانس لعل‌کوهستان در محیط کشت میکروبی و همبرگر بود. فعالیت ضدمیکروبی اسانس لعل‌کوهستان در مورد استافیلوکوکوس اورئوس و اشریشیا کولای به‌وسیله روش دیسک دیفیوژن و چاهک مورد ارزیابی قرار گرفت. آزمون به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با 3 سطح در غلظت اسانس (0، 32/0 و 25/1 میکرولیتر بر گرم) در 4 دوره زمانی (1، 20 ، 40 و 60 روز) با 3 تکرار برشمارش کلی، شمارش استافیلوکوکوس اورئوس ، شمارش اشریشیا کولای، شمارش کپک و مخمر در همبرگر انجام شد. 12 ترکیب شاخص در اسانس لعل‌کوهستان شناسایی شد. مهم‌ترین ترکیبات شامل ترکیبات فنولی و آلدئیدی بودند. اسانس لعل‌کوهستان بیشترین خاصیت ضدمیکروبی را بر استافیلوکوکوس اورئوس با حداقل غلظت بازدارندگی 32/0 میکرولیتر بر میلی‌لیتر و سپس اشریشیا کولای با حداقل غلظت بازدارندگی ۶۲۵/۰ میکرولیتر بر گرم داشت. همچنین، با افزایش غلظت اسانس گیاه لعل‌کوهستان، تعداد انواع میکروارگانیسم‌ها کاهش یافت و تنها در شمارش باکتری اشریشیا کولای تفاوت معنی داری بین غلظت شاهد و غلظت 32/0 میکرولیتر بر گرم وجود نداشت، ولی در تمامی انواع میکروارگانیسم‌ها بیشترین کاهش در غلظت 25/1 میکرولیتر برگرم مشاهده شد (05/0>p < /em>). مقدار بالای آلدئید و فنول موجود در اسانس لعل‌کوهستان از دلایل احتمالی تأثیر ضدمیکروبی گیاه می‌باشد و اسانس گیاه می‌تواند به‌عنوان یک منبع طبیعی نگهدارنده در غذا مورداستفاده قرار گیرد.
المصادر:
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Amin, M., Nikoopour, H. and Fazeli, M.R. (2018). A Survey of antibacterial effects of oliveria decumbens and nepeta binaludensis essential oils on Staphylococcus aureus and Escherichia coli in doogh. Journal of Medicinal Plants, 69(18): 134-149.
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Baydar, A., Sagdiç, O. and Zkan, G. (2004). Antibacterial activity and composition of essential oils from origanum, Thymbra and Satureja species with commercial importance in turkey. Food Control, 15(3): 69-172.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94(3): 223-253.
Fernandez Gines, J., Fernandez Lopez, J., Sayas Barbera, E. and Perez Alvarez, J.A. (2005). Meat products as functional food. Journal of Food Science, 70(2): 37-43.
Haji mehdipoor, H., Samadi, N., Mozaffarian, V., Rahimifard, N., Shoeibi, S. and Pirali Hamedani, M. (2010). Chemical composition and antimicrobial activity of oliveria decumbens volatile oil from west of Iran. Journal of Medicinal Plants, 9(6): 39-44.
Hoseini, S.E., Shabani, S. and Delfan Azari, F. (2015). Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer. Food Hygiene, 5(1): 67-76. [in Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Raw frozen Hamburger-Specifications. 2nd revision, ISIRI No. 2304. [In Persian]
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Institute of Standards and Industrial Research of Iran (ISIRI), (2001). Standard methods for reparation of food samples and enumera of microobganisms in food. 1nd revision, ISIRI No. 356. [In Persian]
International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) - part 1: Technique using Baird-Parker agar medium. 1nd revision, ISO No. 6888-1.
International Organization for Standardization (ISO), (2008). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of yeast and moulds- part 1: Colony count technique in products with water activity greater than 0.95. 1nd revision, ISO No. 21527-1.
International Organization for Standardization (ISO), (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30°c by the pour plate technique. 1nd revision, ISO No. 4833-1.
Kramer, A.D. and Twigg, B.A. (1966). Fundamentals of Quality Control for the Food Industry. 2th Edition, Avi Publishing Company, Michigan. pp. 1-541.
Movahhed, S. (2011). Meat Science. 1th Edition, Marze Danesh, Tehran. pp. 1-177. [in Persian]
Motamedi, H., Darabpour, E., Gholipour, M. and Seyyed Nejad, S.M. (2010). Antibacterial effect of ethanolic and methanolic extracts of plantago ovata and oliveria decumbens endemic in Iran against some pathogenic bacteria. International Journal of Pharmacology, 6(2): 117-122.
Oussalah, M., Caillet, S., Saucier, L. and Lacotrix, M. (2007). Inhibitory effect 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): 412 – 414.
Sadeghi, E., Dargahi, A., Mohammadi, A., Asadi, F. and Sahraee, S. (2015). Antimicrobial effect of essential oils: a systematic review. Food Hygiene, 5(2): 1-30. [in Persian]
Shahnia, M. and Khaksar, R. (2013). Antimicrobial effects and determination of minimum inhibitory concentration (MIC) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences & Food Technology, 7(5): 949-955. [in Persian]
Tajkarim, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
The International NGO Safety Organisation (INSO), (2016). Raw frozen hamburger – Specifications and test methods. 4nd revision, INSO 2304.
Torbati, M.A., Javadi, A., Saderi Oskui, H. and Tavakoli, F. (2011). Study of microwave and frying process on hamburger microbial properties. Food Hygiene, 3(1): 47-86. [in Persian]
Yousefli, M., Hosseini, Z., Haddad Khodaparast, M.H., Azarnivand, H. and Pezeshki, P. (2011). Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger. Journal of Food Science and Technology, 29(8): 126-136. [in Persian]
_||_
Adams, R.P. (2007). Identification of Essential Oils Components by Gas Chromatography/ Quadrupole Mass Spectrometry. 4th Edition, Allured Publishing Corporation, USA. pp. 100-804.
Amin, M., Nikoopour, H. and Fazeli, M.R. (2018). A Survey of antibacterial effects of oliveria decumbens and nepeta binaludensis essential oils on Staphylococcus aureus and Escherichia coli in doogh. Journal of Medicinal Plants, 69(18): 134-149.
Amin, G., Salehi Sourmaghi, M.H., Zahedi, M., Khanavi, M. and Samadi, N. (2005). Essential oil composition and antimicrobial activity of oliveria decumbens. Fitoterapia, 76(7): 704-707.
Baydar, A., Sagdiç, O. and Zkan, G. (2004). Antibacterial activity and composition of essential oils from origanum, Thymbra and Satureja species with commercial importance in turkey. Food Control, 15(3): 69-172.
Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94(3): 223-253.
Fernandez Gines, J., Fernandez Lopez, J., Sayas Barbera, E. and Perez Alvarez, J.A. (2005). Meat products as functional food. Journal of Food Science, 70(2): 37-43.
Haji mehdipoor, H., Samadi, N., Mozaffarian, V., Rahimifard, N., Shoeibi, S. and Pirali Hamedani, M. (2010). Chemical composition and antimicrobial activity of oliveria decumbens volatile oil from west of Iran. Journal of Medicinal Plants, 9(6): 39-44.
Hoseini, S.E., Shabani, S. and Delfan Azari, F. (2015). Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer. Food Hygiene, 5(1): 67-76. [in Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2007). Raw frozen Hamburger-Specifications. 2nd revision, ISIRI No. 2304. [In Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. 2nd revision, ISIRI No. 2946. [In Persian]
Institute of Standards and Industrial Research of Iran (ISIRI), (2001). Standard methods for reparation of food samples and enumera of microobganisms in food. 1nd revision, ISIRI No. 356. [In Persian]
International Organization for Standardization (ISO), (2003). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coagulase- positive Staphylococci (Staphylococcus aureus and other species) - part 1: Technique using Baird-Parker agar medium. 1nd revision, ISO No. 6888-1.
International Organization for Standardization (ISO), (2008). Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of yeast and moulds- part 1: Colony count technique in products with water activity greater than 0.95. 1nd revision, ISO No. 21527-1.
International Organization for Standardization (ISO), (2013). Microbiology of the food chain - Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30°c by the pour plate technique. 1nd revision, ISO No. 4833-1.
Kramer, A.D. and Twigg, B.A. (1966). Fundamentals of Quality Control for the Food Industry. 2th Edition, Avi Publishing Company, Michigan. pp. 1-541.
Movahhed, S. (2011). Meat Science. 1th Edition, Marze Danesh, Tehran. pp. 1-177. [in Persian]
Motamedi, H., Darabpour, E., Gholipour, M. and Seyyed Nejad, S.M. (2010). Antibacterial effect of ethanolic and methanolic extracts of plantago ovata and oliveria decumbens endemic in Iran against some pathogenic bacteria. International Journal of Pharmacology, 6(2): 117-122.
Oussalah, M., Caillet, S., Saucier, L. and Lacotrix, M. (2007). Inhibitory effect 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): 412 – 414.
Sadeghi, E., Dargahi, A., Mohammadi, A., Asadi, F. and Sahraee, S. (2015). Antimicrobial effect of essential oils: a systematic review. Food Hygiene, 5(2): 1-30. [in Persian]
Shahnia, M. and Khaksar, R. (2013). Antimicrobial effects and determination of minimum inhibitory concentration (MIC) methods of essential oils against pathogenic bacteria. Iranian Journal of Nutrition Sciences & Food Technology, 7(5): 949-955. [in Persian]
Tajkarim, M.M., Ibrahim, S.A. and Cliver, D.O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
The International NGO Safety Organisation (INSO), (2016). Raw frozen hamburger – Specifications and test methods. 4nd revision, INSO 2304.
Torbati, M.A., Javadi, A., Saderi Oskui, H. and Tavakoli, F. (2011). Study of microwave and frying process on hamburger microbial properties. Food Hygiene, 3(1): 47-86. [in Persian]
Yousefli, M., Hosseini, Z., Haddad Khodaparast, M.H., Azarnivand, H. and Pezeshki, P. (2011). Antimicrobial effect of Salvia leriifolia leaf extract powder against the growth of Staphylococcus aureus in hamburger. Journal of Food Science and Technology, 29(8): 126-136. [in Persian]
