مطالعه تغییرات فیتوشیمیایی و فعالیت آنتی‌اکسیدانی عصاره برگ گیاه.Stevia rebaudiana Bertoni آبیاری شده با آب شور مغناطیس در استان گلستان

محورهای موضوعی : گیاهان دارویی

مادح احمدی ¹ , عظیم قاسم نژاد ² , علیرضا صادقی ماهونک ³ , عباس رضایی اصل ⁴

1 - دانشجوی کارشناسی‌ارشد، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 - دانشیار، گروه علوم باغبانی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 - دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،
4 - استادیار، گروه بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی گرگان،

تاریخ دریافت : 1394/08/26 تاریخ پذیرش : 1395/06/26 تاریخ انتشار : 1395/06/11

کلید واژه: شوری, استویا, قند, آب مغناطیس شده, ترکیبات آنتی‌اکسیدانی,

چکیده مقاله :

گیاه استویا (.Stevia rebaudiana Bertoni) از جمله گونه‌های ارزشمند دارویی است که مصارف فراوانی در صنایع غذایی و دارویی دارد. تحقیق حاضر با هدف بررسی تغییرات فیتوشیمیایی و مقاومت به شوری استویا و افزایش راندمان مصرف آب شور به کمک میدان مغناطیسی انجام شد. آزمایش با 4 سطح شوری (صفر، 2، 4 و 6 دسی‌زیمنس بر مترمربع) و 3 سطح آب مغناطیس (صفر، 3000 و 6000 گوس) به‌عنوان تیمار در سه تکرار اجرا شد. در شهریور 1393 نمونه‌های برگ گیاه قبل از گلدهی از مزرعه تحقیقاتی دانشگاه علوم کشاورزی و منابع طبیعی گرگان جمع‌آوری گردید. ارزیابی پارامترهای ‌فنل کل با استفاده از روش فولین سیوکالتیو، فلاونوئید کل با رنگ‌سنجی آلومینیوم کلراید، فعالیت آنتی‌اکسیدانی به روش DPPH و قند کل و احیاء به روش فهلینگ اندازه‌گیری شد. نتایج بیانگر اثر معنی‌دار شوری بر میزان فنل و فلاونوئید کل در سطح احتمال 1 درصد بود، به‌طوری که با افزایش سطح شوری، میزان فنل و فلاونوئید کل کاهش یافت اما اثر آن بر فعالیت آنتی‌اکسیدانی، قند کل و احیاء معنی‌دار نبود. پارامتر‌های اندازه‌گیری شده تحت تأثیر آب‌شور مغناطیس شده قرار نگرفت. با این وجود قند کل و فعالیت آنتی‌اکسیدانی تحت تأثیر تیمار اثر متقابل آب شور و شدت میدان مغناطیسی قرار گرفت. بنابراین با توجه به نتایج تحقیق حاضر استویا جزو گیاهان حساس به شوری قرار می‌گیرد که پیش تیمار آب آبیاری با میدان مغناطیسی در این مورد مؤثر نیست.

چکیده انگلیسی:

Stevia rebaudiana Bertoni. is one of the valuable medicinal plants, in which extremely used in pharmaceutical and nutritional industries as a sources of non-calories sugar. The present experiment was carried out investigation of phytochemical variation, resistance to salinity and increasing the saline water usage efficiency using magnetic field. Experiment was evaluate by using four levels of salinity (0, 2, 4 and 6ds/m2) and three levels of magnetic fields (0, 3000 and 6000 G) as treatment in three replications. In September 2015 the leaves of Stevia rebaudiana Bertoni. Were collected from the research field of Gorgan University of Agricultural Sciences and Natural Resources. The total phenol content was measured by folin ciocalteu method, flavonoid content with aluminum chloride, antioxidant activity by DPPH methode and the total and reduced sugar content were measured by using Fehling methods. Results were showed that the salinity had significant influence on total phenol and flavonoid contents at 1% probability and by increasing the level of salinity the content of these compounds were decreased. The salinity did not have statistically significant effect on the other parameters like antioxidant activity, total sugar and reduced sugar. Although no significant effect of magnetic water was observed on these parameters, but the interaction effect of salinity and magnetic field on the antioxidant activity of extract and total sugar was significant. So according to present study, the stevia is sensitive to salinity of pre-treatments water with magnetic field in this case is not effective

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