خواص آنتی‌اکسیدانی و ضد باکتریایی عصاره‌ی آبی گیاه برگ‌بو (Laurus nobilis) در برابر استافیلوکوکوس اورئوس و اشریشیا کولای
محورهای موضوعی :
علوم و صنایع غذایی
بهناز عظیم‌زاده
1
,
مهشید مهشید جهادی
2
,
محمد فاضل
3
1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
تاریخ دریافت : 1394/11/21
تاریخ پذیرش : 1395/09/07
تاریخ انتشار : 1396/03/01
کلید واژه:
خواص آنتی‌اکسیدانی,
عصاره آبی,
گیاه برگ‌بو,
خواص ضد باکتریایی,
چکیده مقاله :
برخی از گیاهان دارویی که منبع غنی از ترکیبات فنولی (فلاونویید، تانن و آنتوسیانین) هستند امروزه به‌عنوان مهم‌ترین آنتی‌اکسیدان‌های طبیعی موردتوجه بسیاری از کشورهای پیشرفته جهان قرارگرفته‌اند. گیاه برگ‌بو (Laurus nobilis) یکی از گیاهان دارویی میباشد که در مناطق وسیعی از نواحی شمالی ایران می‌روید. این تحقیق به‌منظور بررسی کمی و کیفی ترکیبات فنولی و خواص آنتی‌اکسیدانی و ضد باکتریایی گیاه برگ‌بو انجام شد. در این مطالعه آزمایشگاهی، بازده استخراج، میزان ترکیبات فنولی تام، فعالیت آنتی‌اکسیدانی عصاره مهار رادیکال پایدار 2 و2 دی فنیل پیکریل هیدرازیل (DPPH)، فعالیت مهارکنندگی آهن ш (FRAP) و مهار رادیکال ABTS مورد ارزیابی قرار گرفت. همچنین خاصیت ضد باکتریایی عصاره مذکور در مقابل استافیلوکوکوس اورئوس و اشریشیا کولای آزمایش گردید. نتایج نشان داد که عصاره آبی گیاه برگ‌بو دارای راندمان استخراج 38/14%، ترکیبات فنولی بالا (mgGAE/g 95/9±09/99)، IC50 کم در آزمون DPPH (mg/mg 813/2)، همچنین قدرت احیاکنندگی آهن ш (mmol Fe2+/g 10/2±15/22) و قدرت مهارکنندگی ABTS (mg AAE/g 03/2±87/22) میباشد. نتایج آزمون میکروبی نشان داد که عصاره آبی برگ‌بو اثر ضد باکتریایی زیادی بر باکتری‌های اشریشیا کولای (0±18 میلی‌متر) و استافیلوکوکوس اورئوس (0±18 میلی‌متر) داشت. این نتایج نشان‌دهنده خاصیت آنتی‌اکسیدانی و ضد باکتریایی زیاد عصاره برگ‌بو است.
چکیده انگلیسی:
Some medical plants which are rich in phenolic compounds (flavnoieds, tannis and anthocyanin) have drawn increasing attention as the most important naturanal antioxidant source by many developed countries. Laurus nobilis is one of the medical plants that grows in various regions of Iran. This plants is known to have many benefits and medical properties such as diuretics and mosaics. Also, this plant is used in treatment of gastrointestinal problems, especialy and it is effectieve in elimination of stomach gas. In this experiment, we studied antioxidant and antibacterial effects of Laurus nobilis plant. To this purpose, the efficiency of aqueous solvent extract, phenolic compounds, DPPH radical scavenging and ferric-reducing power and ABTS free radical scavenging were examined. Antibacterial characteristics of aqueous extract was evaluated on Staphylococcus aureus and Escherichiacoli. The result shows that the aqueous extract of Lauros nobilis has 14/8% extraction efficiency with high rate of phenolic (99/9±9/95) and the lowest IC50 in DPPH test (2/813) and the high rate of ferric reducing power (22/15±2/10) and ABTS free radical scavenging (22/87±2/03). The result of antibacterial test also indicates that aqueous extract has high antibacterial effect on Staphylococcus aureus (18±0) and E. Coli (18±0) mm.These facts show high antioxidant and antibacterial activity of laurel’s extract.
منابع و مأخذ:
· Bagherloo, M., Heidari, R., Jamei, R. and Ghaderpour, S. (2011). Antioxidant properties and phenolic compounds of two varieties of Iranian onion (Allium cepa L.) by High Performance Liquid Chromatography. Iranian Journal of Medicinal and Aromatic Plants, 28(3): 455-464. [In Persian]
· Basak, S.S. and Candan, F. (2013). Effect of Laurus nobilis L. essential oil and its main components on α-glucosidase and reactive oxygen species scavenging activity. Iranian Journal of Pharmaceutical Research, 12(2): 367-379.
· Cherrat, L., Espina, L., Bakkali, M., Garc´ıa-Gonzalo, D. and Pag´an, D. (2014). Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. Journal of the Science of Food and Agriculture, 94(6): 1197-1204.
· Dias, M.I., Barros, L., Alves R., Beatriz, M., Duenas, M. Santos-Buelga, C. et al., (2014). Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample. Food Chemistry, 156: 339-346.
· Farhat, M.B., Landoulsi, A., Hamada, R., Sotomayor, A.J. and Jordán, J. (2013). Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Industrial Crops and Products, 49: 904-914.
· Hinneburg, I., Dorman, D.H.J. and Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1): 122-129.
· Ismail, H.I., Chan, K.W., Mariod, A.A. and Ismai, M. (2010). Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chemistry, 119(2): 643-647.
· Jamshidi, M., Hashemi, Z. and Ebrahimzade, M.A. (2007). Evaluation of antioxidant activities of Laurus nobilis L. (Lauraceae) fruits, impact of extraction methods. World of Sciences Journal, 5: 79-87.
· Kamkar, A., Shariatifar, N., Jamshidi, A.H. and Mohammadian, M. (2010). Study of antioxidant functional of the water, methanol, and ethanol extracts of endemic Cuminum cyminum L. and Cardaria draba L. in the in-vitro systems. Ofogh-e-Danesh. GMUHS Journal,16(3):37-45. [In Persian]
· Keskin, D., Oskay, D. and Oskay, M. (2010). Antimicrobial activity of selected plant spices marketed in the West Anatolia. International Journal of Agriculture Biology, 12(6): 916-920.
· Mata, A.T., Proença, C., Ferreiraet, A.R., Serralheiro, M.L.M., Nogueira, J.M.F and Araújo, M.E.M. (2007). Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chemistry, 103(3): 778-786.
· Mirzaei, A., Mohammadi, J., Mirzaei, N. and Mirzaei, M. (2011). The antioxidant capacities and total phenolic contents of some medicinal plants in Iran. Journal of Fasa University of Medical Sciences, 1(3):160-167. [In Persian]
· Mohammadi-Sichani, M., Amjad, L. and Mohammadi-Kamalabadi, M. (2011). Antibacterial activity of method extract and essentional oil of Achillea wilhelmsii againts pathogenic bacteria. Zahedan Journal of Research in Medical Sciences (ZJRMS), 13(3):9-14. [In Persian]
· Mukhtar, S. and Ghori, I. (2012). Antibacterial activity of aqueous and ethanolic extracts of garlic, cinnamon and turmeric against Escherichia coli ATCC 25922 and Bacillus subtilis DSM 3256. International Journal of Applied Biology and Pharmaceutical Technology, 3(2): 131-135.
· Naderi Hajibagher Kandi, M., Sefidkon, F., Azizi, A. and Pourheravi, M.R. (2011). The influense of different distillation times on essential oil content and composition of Laurus nobilis L. Iranian Journal of Medicinal and Aromatic Plants, 27(2): 249-260. [In Persian]
· Rafiei, Z., Jafari, S.M., Alami, M. and Khomeiri, M. (2011). Antioxidant properties of olive leaf extract and its application in sunflower oil. Journal of Food Science, 21(1):12-24. [In Persian]
· Salmanian, S.H., Sadeghi Mahoonak, A.R., Alami, M. and Ghorbani, M. (2013). Evaluation of total phenolic, flavonoid, anthocyanin compounds, antibacterial and antioxidant activity of hawthorn (Crataegus elbursensis) fruit acetonic extract. Journal of Rafsanjan University of Medical Sciences, 13(1): 53-66. [In Persian]
· Sepheri, N., Elhamirad, A., Armin, M., Sharifi, A. and Yarabi, H. (2015). Effects of chitosan and aloe vera coating treatments on antioxidant activity and colour changes of kiwi slices. Journal of Renewable Natural Resources Bhutan, 3:226-234.
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· Bagherloo, M., Heidari, R., Jamei, R. and Ghaderpour, S. (2011). Antioxidant properties and phenolic compounds of two varieties of Iranian onion (Allium cepa L.) by High Performance Liquid Chromatography. Iranian Journal of Medicinal and Aromatic Plants, 28(3): 455-464. [In Persian]
· Basak, S.S. and Candan, F. (2013). Effect of Laurus nobilis L. essential oil and its main components on α-glucosidase and reactive oxygen species scavenging activity. Iranian Journal of Pharmaceutical Research, 12(2): 367-379.
· Cherrat, L., Espina, L., Bakkali, M., Garc´ıa-Gonzalo, D. and Pag´an, D. (2014). Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation. Journal of the Science of Food and Agriculture, 94(6): 1197-1204.
· Dias, M.I., Barros, L., Alves R., Beatriz, M., Duenas, M. Santos-Buelga, C. et al., (2014). Nutritional and antioxidant contributions of Laurus nobilis L. leaves: would be more suitable a wild or a cultivated sample. Food Chemistry, 156: 339-346.
· Farhat, M.B., Landoulsi, A., Hamada, R., Sotomayor, A.J. and Jordán, J. (2013). Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats. Industrial Crops and Products, 49: 904-914.
· Hinneburg, I., Dorman, D.H.J. and Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1): 122-129.
· Ismail, H.I., Chan, K.W., Mariod, A.A. and Ismai, M. (2010). Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chemistry, 119(2): 643-647.
· Jamshidi, M., Hashemi, Z. and Ebrahimzade, M.A. (2007). Evaluation of antioxidant activities of Laurus nobilis L. (Lauraceae) fruits, impact of extraction methods. World of Sciences Journal, 5: 79-87.
· Kamkar, A., Shariatifar, N., Jamshidi, A.H. and Mohammadian, M. (2010). Study of antioxidant functional of the water, methanol, and ethanol extracts of endemic Cuminum cyminum L. and Cardaria draba L. in the in-vitro systems. Ofogh-e-Danesh. GMUHS Journal,16(3):37-45. [In Persian]
· Keskin, D., Oskay, D. and Oskay, M. (2010). Antimicrobial activity of selected plant spices marketed in the West Anatolia. International Journal of Agriculture Biology, 12(6): 916-920.
· Mata, A.T., Proença, C., Ferreiraet, A.R., Serralheiro, M.L.M., Nogueira, J.M.F and Araújo, M.E.M. (2007). Antioxidant and antiacetylcholinesterase activities of five plants used as Portuguese food spices. Food Chemistry, 103(3): 778-786.
· Mirzaei, A., Mohammadi, J., Mirzaei, N. and Mirzaei, M. (2011). The antioxidant capacities and total phenolic contents of some medicinal plants in Iran. Journal of Fasa University of Medical Sciences, 1(3):160-167. [In Persian]
· Mohammadi-Sichani, M., Amjad, L. and Mohammadi-Kamalabadi, M. (2011). Antibacterial activity of method extract and essentional oil of Achillea wilhelmsii againts pathogenic bacteria. Zahedan Journal of Research in Medical Sciences (ZJRMS), 13(3):9-14. [In Persian]
· Mukhtar, S. and Ghori, I. (2012). Antibacterial activity of aqueous and ethanolic extracts of garlic, cinnamon and turmeric against Escherichia coli ATCC 25922 and Bacillus subtilis DSM 3256. International Journal of Applied Biology and Pharmaceutical Technology, 3(2): 131-135.
· Naderi Hajibagher Kandi, M., Sefidkon, F., Azizi, A. and Pourheravi, M.R. (2011). The influense of different distillation times on essential oil content and composition of Laurus nobilis L. Iranian Journal of Medicinal and Aromatic Plants, 27(2): 249-260. [In Persian]
· Rafiei, Z., Jafari, S.M., Alami, M. and Khomeiri, M. (2011). Antioxidant properties of olive leaf extract and its application in sunflower oil. Journal of Food Science, 21(1):12-24. [In Persian]
· Salmanian, S.H., Sadeghi Mahoonak, A.R., Alami, M. and Ghorbani, M. (2013). Evaluation of total phenolic, flavonoid, anthocyanin compounds, antibacterial and antioxidant activity of hawthorn (Crataegus elbursensis) fruit acetonic extract. Journal of Rafsanjan University of Medical Sciences, 13(1): 53-66. [In Persian]
· Sepheri, N., Elhamirad, A., Armin, M., Sharifi, A. and Yarabi, H. (2015). Effects of chitosan and aloe vera coating treatments on antioxidant activity and colour changes of kiwi slices. Journal of Renewable Natural Resources Bhutan, 3:226-234.
