بررسی اثر روش‌های مختلف خشک کردن بر فعالیت آنتی‌اکسیدانی، فیتوشیمیایی و ترکیبات موثره اسانس گیاه دارویی Origanum vulgare L. Subsp. gracile
محورهای موضوعی : گیاهان دارویی
1 - عضو هیات علمی
2 - گروه خاک شناسی- دانشکده کشاورزی - دانشگاه ارومیه
کلید واژه: اسانس, آنتی‌اکسیدان, مرزنجوش, کارواکرول, روش خشک کردن,
چکیده مقاله :
خشک کردن رایج ترین روش نگهداری از گیاهان دارویی و معطر و حفاظت از ترکیبات بیوشیمیایی آنها است. آنتی‌اکسیدان‌ها ترکیباتی هستند که از بدن در برابر خسارات ناشی از رادیکال های آزاد محافظت می کنند. به‌منظور بررسی اثر روش‌های مختلف خشک کردن بر فعالیت آنتی اکسیدانی و فیتوشیمیایی اسانس سرشاخه های گلدار مرزنجوش در مرحله 50 درصد گلدهی، آزمایشی بر پایه طرح بلوک های کامل تصادفی با چهار تیمار و سه تکرار در مزرعه تحقیقاتی دانشکده کشاورزی دانشگاه ارومیه (ارتفاع 1365 متر از سطح دریا) در سال 1396 اجرا شد. اندام هوایی گیاه با استفاده از چهار نوع روش خشک کردن از جمله، دمای اتاق (20-23 درجه سانتی‌گراد)، هوای آزاد (نور مستقیم خورشید)، هوای آزاد (سایه) و دمای آون (40 درجه سانتی‌گراد) خشک شدند. اسانس گیری به روش تقطیر با آب (طرح کلونجر) انجام گرفت. اجزاء اسانس با استفاده از دستگاه کروماتوگرافی گازی مورد شناسایی قرار گرفت. میزان فنل فلاونوئید کل، فعالیت آنتی‌اکسیدانی (DPPH)، فعالیت جمع‌کنندگی رادیکال سوپراکسید و فعالیت جمع کنندگی رادیکال نیتریک اکسید به ترتیب با استفاده از معرف فولین سیوکالتو، کلرید آلومینیوم، 2و2 دی فنیل-1- پیکریل هیدرازیل، بافر Tris-HCLو واکنش Illosvoy Griess اندازه گیری شدند. نتایج نشان داد تفاوت معنی داری بین روش های مختلف خشک کردن وجود دارد. بیشترین مقدار اسانس، محتوای فنل کل، فلاونوئید کل، فعالیت جمع کنندگی رادیکال DPPH و فعالیت جمع کنندگی رادیکال سوپراکسید در روش خشک کردن در سایه مشاهده شد. با این حال کارواکرول و تیمول به‌عنوان ترکیبات اصلی اسانس دارای بیشترین مقدار در شرایط خشک کردن در هوای آزاد تحت نور مستقیم آفتاب بودند. بیشترین مقدار ترکیباتی نظیر بتا-مرسین، آلفا-ترپینن، گاما-ترپینن و ام-سیمول که بعد از کارواکرول و تیمول دارای بالاترین مقادیر بودند در روش خشک کردن در سایه بدست آمدند. می توان نتیجه گرفت ترکیبات اسانس و فعالیت آنتی اکسیدانی مرزنجوش به شدت تحت تاثیر روش خشک کردن قرار می گیرد و در بین روش‌های خشک کردن، خشک کردن در سایه بهترین روش برای گیاه مرزنجوش بود تا ترکیب شیمیایی اش را حفظ کند.
Drying is the most common way to preserve medicinal and aromatic plants and protect their biochemical compounds. The aim of the present study was to investigate the effect of different drying methods on the antioxidant and phytochemical activity of essential oil of aerial parts of Origanum vulgare L. subsp. gracile in 50 percentage of the flowering stage. This study was conducted in a randomized complete block design with four treatments in three replications at Research Farm of faculty of Agriculture, Urmia University (1365 m above sea level) during 2016. The aerial parts of the plant were dried using four types of drying methods, including room temperature (20-23 °C), open air (direct sunlight), free air (shade) and oven temperature (40°C). The obtained essential oils by hydro-distillation method were analyzed by GC and GC/MS. Total phenol, total flavonoid, antioxidant activity (DPPH), superoxide radical scavenging activity, and nitric oxide radical scavenging activity were measured by Folin–Ciocalteu reagent (FCR), aluminum chloride, 2, 2-diphenyl-1-picrylhydrazyl, Tris-HCl buffer, and Griess Illosvoy reaction respectively. Based on the results, there was significant difference among different drying methods. The highest amount of essential oil, total phenol content, total flavonoid, DPPH radical scavenging activity, and superoxide radical scavenging activity were observed in shade drying method. However, carvacrol and thymol as the main constituents of essential oil had the highest amount of drying in open air under direct sunlight. After carvacrol and thymol, compounds obtained in a shad-drying method including β-mersin, α-terpinene, γ-trypinene and M-simol had the highest amounts. We concluded that essential oil composition and antioxidant activity of oregano were greatly affected by the drying method and among the different methods of drying, shade drying was the best for the oregano plant to preserve its chemical composition.
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References
1.Abdellatif, F., Boudjella, H., Zitouni, A. and Hassani, A. 2014. Chemical composition and antimicrobial activity of the essential oil from leaves of Algerian (Melissa officinalis L.). Experimental and Clinical Sciences Journal, 13:764-772.
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3.Ahmadi, F., Kadivar, M. and Shahedi, M. 2007. Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food chemistry, 105(1): 57-64.
4.Arslan, D. and Özcan, M.M. 2008. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Conversion and Management, 49(5):1258-1264.
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19.Fathi, E. and Sefidkon, F. 2012. Influence of drying and extraction methods on yield and chemical composition of the essential oil of Eucalyptus sargentii. Journal of Agricultural Science and Technology, 14(5): 1035-1042.
20.Hashemi, M., Ehsani, A., Aminzare, M. and Hassanzadazar, H. 2016. Antioxidant and antifungal activities of essential oils of origanum vulgare ssp. Gracile flowers and leaves from Iran. Journal of food quality and hazards control, 3(4): 134-140.
21.Hassanpouraghdam, M.B., Hassani, A., Vojodi, L. and Farsad-Akhtar, N. 2010. Drying method affects essential oil content and composition of basil (Ocimum basilicum L.). Journal of Essential Oil Bearing Plants, 13(6): 759-766.
22.Henriques, F., Guiné, R. and João Barroca, M. 2012. Chemical properties of pumpkin dried by different methods. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju inutricionizam, 7(1-2): 98-105.
23.Hossain, M.B., Barry-Ryan, C., Martin-Diana, A.B. and Brunton, N.P. 2010. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123(1): 85-91.
24.Howes, R.M. 2006. The free radical fantasy. Annals of the New York Academy of Sciences, 1067(1):22-26.
25.Jennifer Ragi, M.D., Amy Pappert, M.D. and Babar Rao, M.D. 2011. Oregano extracts ointment for wound healing: a randomized, double-blind, petrolatum-controlled study evaluating efficacy. Journal of Drugs in Dermatology, 10(10): 1168-1172.
26.Jiao, Z., Liu, J. and Wang, S. 2005. Antioxidant activities of total pigment extract from blackberries. Food Technology and Biotechnology, 43(1): 97-102.
27.Karawya, M., E-Wakeil, F., Hifnawy, M., Ismail, F. and Khalifa, M. 1980. Study of certain factors affecting yield and composition of herbs parsley essential oil (effect of stage of growth, successive cutting, time of day of harvesting, method of drying, storage of herb oil). Egyptian Journal of Pharmaceutical Sciences, 21(1-2): 69-75.
28.Kayhani, A., Sefidkon, F. and Monfared, A. 2014. The effect of drying and distillation methods on essential oil content and composition of Satureja sahendica Bornm. Iranian Journal of medicinal and aromatic plants, 30(2):239-249
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