اثر بازدارندگی اسانس روغنی زنیان، گل محمدی، شوید و زیره سبز بر برخی میکروب‌های منتقله از غذا
محورهای موضوعی :
علوم و صنایع غذایی
تابان عابدی
1
(دانشجوی کارشناسی ارشد علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی تبریز، ایران)
نارملا آصفی
2
(دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
شهرام حنیفیان
3
(دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
سحر دهقان
4
(دانشجوی دکتری مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
تاریخ دریافت : 1400/11/12
تاریخ پذیرش : 1401/02/31
تاریخ انتشار : 1400/11/01
کلید واژه:
حداقل غلظت کشندگی (MBC),
اسانس روغنی,
حداقل غلظت مهارکنندگی (MIC),
میکروب‌های منتقله از غذا,
چکیده مقاله :
به‌دلیل نیاز روز افزون به آگاهی بیشتر در مورد اثرات بازدارندگی گیاهان، در این پژوهش اثرات ضدمیکروبی اسانس های زنیان، زیره، شوید و گل محمدی روی چند باکتری و مخمر شاخص بررسی شد. اسانس‌ها با استفاده از دستگاه کلونجر استخراج شدند و ترکیبات آن‌ها با گاز کروماتوگرافی متصل به طیف سنج جرمی مشخص گردید. هم‌چنین حداقل غلظت مهارکنندگی (MIC) و حداقل غلظت کشندگی (MBC) اسانس‌ها تعیین شد و خاصیت ضدمیکروبی آن‌ها با روش انتشار چاهک مقایسه گردید. نتایج MIC باسیلوس سرئوس و استافیلوکوکوس اورئوس نشان داد کم ترین قدرت باکتری کشی را اسانس زیره با 50 میکروگرم بر میلی لیتر داشت. اسانس های زنیان، شوید و گل محمدی دارای بیش ترین قدرت باکتری کشی با 78/0 میکروگرم بر میلی لیتر روی باکتری های مورد مطالعه بودند. در مورد اشریشیا کولای بیش ترین قدرت ضدمیکروبی را اسانس زنیان با مقدار 25/6 میکروگرم بر میلی لیتر نشان داد. اسانس گل محمدی، با غلظت 12/3 میکروگرم بر میلی لیتر، بیش ترین خاصیت ضدقارچی را روی کاندیدا آلبیکنس داشت. در مورد ساکارومایسس سرویزیه بیش ترین قدرت ضدقارچی را اسانس های گل محمدی و زیره با مقادیر یکسان 78/0 میکروگرم بر میلی لیتر داشتند. قدرت ضد باکتریایی اسانس زنیان نسبت به سه اسانس دیگر قوی تر بود. در مورد مخمرها بیش ترین قدرت ضدقارچی را اسانس گل محمدی و سپس زیره داشت. طبق نتایج حاصله، اسانس زنیان در کنترل باکتری ها و اسانس گل محمدی در کنترل مخمرهای مورد مطالعه قابل توصیه هستند.
چکیده انگلیسی:
Due to the increasing need to gain knowledge about the inhibitory effects of plants, in this study, the antimicrobial effects of Carum copticum, Rosa damascene, Anethum graveolens and Cuminum cyminum essential oils on some bacteria and yeast were investigated. The essential oils were extracted using a Clevenger apparatus and their compounds were determined by gas chromatography equipped with a mass spectrometer. Also, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the essential oils were determined and their antimicrobial properties were compared by well-diffusion method. MIC results of Bacillus cereus and Staphylococcus aureus showed that Cuminum cyminum essential oil with 50 µg/ml had the lowest bactericidal effect. The essential oils of Carum copticum, Anethum graveolens and Rosa damascene had the highest bactericidal effect with 0.78 μg/ml on the studied bacteria. In the case of Escherichia coli, the highest antimicrobial effect was shown by Carum copticum essential oil at 6.25 μg/ml. Rosa damascene essential oil, with a concentration of 3.12 μg/ml, had the highest antifungal properties on Candida albicans. In the case of Saccharomyces cerevisiae, the most antifungal effect was provided by Rosa damascene and Cuminum cyminum essential oils with 0.78 μg/ml. The antibacterial effect of Carum copticum essential oil was higher than the other three essential oils. In the case of yeasts, Rosa damascene and Cuminum cyminum essential oils had the most antifungal effect. According to the results, Carum copticum essential oil in controlling bacteria and Rosa damascene essential oil in controlling studied yeasts are recommended.
منابع و مأخذ:
AlRubaye, A.F., Kadhim, M.J. and Hameed, I.H. (2017). Phytochemical profiles of methanolic seeds extract of Cuminum cyminum using GC-MS technique. International Journal of Current Pharmaceutical Review and Research, 8(2): 114-124.
Al-Snafi, A.E. (2014). The pharmacological importance of Anethum graveolens–A review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(4): 11-13.
Alnukari, S. (2020). Anti lipase activity of Rosa damascena Egyptian Journal of Chemistry, 63(3): 861-865.
Behbahani, B.A., Noshad, M. and Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity, and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136: 103716.
Celiktas, O.Y., Kocabas, E.H., Bedir, E., Sukan, F.V., Ozek, T. and Baser, K. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2): 553-559.
Chouhan, , Sharma, K. and Guleria, S. (2017). Antimicrobial activity of some essential oils—present status and future perspectives. Medicines, 4(3): 58.
Devi, K. P., Nisha, S. A., Sakthivel, R., and Pandian, S. K. (2010). Eugenol (essential oil of clove) acts as an antibacterial agent against Salmonella Typhi by disrupting the cellular membrane. Journal of Ethnopharmacology, 130(1): 107-115.
Djenane, D., Yangueela, J., Gomez, D., and Roncales, P. (2012). perspectives on the use of essential oils as antimicrobials against Campylobacter jejuni CECT 7572 in retail chicken meats packaged in a microaerobic atmosphere. Journal of Food Safety, 32(1): 37-47.
Gachkar, L., Yadegari, D., Rezaei, M. B., Taghizadeh, M., Astaneh, S. A., and Rasooli, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102(3): 898-904.
Gadisa, E., Weldearegay, G., Desta, K., Tsegaye, G., Hailu, S., Jote, K. et al. (2019). Combined antibacterial effect of essential oils from three most commonly used Ethiopian traditional medicinal plants on multidrug-resistant bacteria. BMC Complementary and Alternative Medicine, 19(1): 1-9.
Golus, J., Sawicki, R., Widelski, J., and Ginalska, G. (2016). The agar microdilution method–a new method for antimicrobial susceptibility testing for essential oils and plant extracts. Journal of Applied Microbiology, 121(5): 1291-1299.
Hassan, W., Gul, S., Rehman, S., Noreen, H., Shah, Z., Mohammadzai, I. et al. (2016). Chemical composition, essential oil characterization, and antimicrobial activity of Carum copticum. Vitam Miner, 5(139): 2376.
Jarrar, N., Abu-Hijleh, A., and Adwan, K. (2010). Antibacterial activity of Rosmarinus officinalis L. alone and in combination with cefuroxime against methicillin-resistant Staphylococcus aureus. Asian Pacific Journal of Tropical Medicine, 3(2): 121-123.
Kaloustian, J., Chevalier, J., Mikail, C., Martino, M., Abou, L., and Vergnes, M.F. (2008). Étude de six huiles essentielles: composition chimique et activité antibactérienne. Phytothérapie, 6(3): 160-164.
Khajeh, M., Yamini, Y., Sefidkon, F., and Bahramifar, N. (2004). Comparison of essential oil composition of Carum copticum obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chemistry, 86(4): 587-591.
Khan, M.A., Saeed, R., Gul, S., Kamboh, M.A., Khan, M.I., and Sherazi, S.T.H. (2017). GC-MS Evaluation of essential oil constituents from Rosa damascena wild rose: Effect of season and climatic conditions. Pakistan Journal of Analytical and Environmental Chemistry, 18(2): 155-162.
Mahmoodi, A., Roomiani, L., Soltani, M., Basti, A.A., Kamali, A., and Taheri, S. (2012). Chemical composition and antibacterial activity of essential oils and extracts from Rosmarinus officinalis, Zataria multiflora, Anethum graveolens, and Eucalyptus globulus. Global Veterinaria, 9: 73-79.
Mileski, K., Džamić, A.M., Ćirić, A., Grujić, S., Ristić, M., et al. (2014). Radical scavenging and antimicrobial activity of essential oil and extracts of Echinophora sibthorpiana Guss. from Macedonia. Archives of Biological Sciences, 66(1): 401-413.
Naeini, A., Naseri, M., Kamalinejad, M., Khoshzaban, F., Rajabian, T., Nami, H. et al. (2011). Study on Anti_ Candida Effects of Essential Oil and Extracts of Iranian Medicinal Plants, In vitro. Journal of Medicinal Plants, 10(38): 163-172.
Nauman, K., and Arshad, M. (2011). Screening of aqueous methanol plant extracts for their antibacterial activity. Science And Technology Against Microbial Pathogens: Research, Development, and Evaluation. 123-127.
Oroojalian, F., Kasra-Kermanshahi, R., Azizi, M., and Bassami, M.R. (2010). Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry, 120(3): 765-770.
Owuama, C.I. (2017). Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using a novel dilution tube method. African Journal of Microbiology Research, 11(23): 977-980.
Özcan, M.M., and Arslan, D. (2011). Antioxidant effect of essential oils of rosemary, clove, and cinnamon on hazelnut and poppy oils. Food Chemistry, 129(1): 171-174.
Özkan, G., Sagdiç, O., Baydar, N., and Baydar, H. (2004). Note Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Science and Technology International, 10(4): 277-281.
Roomiani, L., Soltani, M., Akhondzadeh Basti, A., Mahmoodi, A., Taheri, A., Taheri Mirghaed, A., et al. (2013). Evaluation of the chemical composition and in vitro antimicrobial activity of Rosmarinus officinalis, Zataria multiflora, Anethum graveolens, and Eucalyptus globulus against Streptococcus iniae the cause of zoonotic disease in farmed fish. Iranian Journal of Fisheries Sciences, 12(3): 702-716.
Ruangamnart, A., Buranaphalin, S., Temsiririrkkul, R., Chuakul, W., and Pratuangdejkul, J. (2015). Chemical compositions and antibacterial activity of essential oil from dill fruits (Anethum graveolens ) cultivated in Thailand. Mahidol University Journal of Pharmaceutical Sciences, 42: 135-143.
Sandri, I., Zacaria, J., Fracaro, F., Delamare, A., and Echeverrigaray, S. (2007). Antimicrobial activity of the essential oils of Brazilian species of the genus Cunila against foodborne pathogens and spoiling bacteria. Food Chemistry, 103(3): 823-828.
Stefanakis, M.K., Touloupakis, E., Anastasopoulos, E., Ghanotakis, D., Katerinopoulos, H.E., and Makridis, P. (2013). Antibacterial activity of essential oils from plants of the genus Origanum. Food Control, 34(2): 539-546.
Szumny, A., Figiel, A., Gutiérrez-Ortíz, A., and Carbonell-Barrachina, Á.A. (2010). Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Journal of Food Engineering, 97(2): 253-260.
Tajkarimi, M., Ibrahim, A., and Cliver, D. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
Yassa, N., Masoomi, F., Rankouhi, S.R., and Hadjiakhoondi, A. (2015). Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran, population of Guilan. DARU Journal of Pharmaceutical Sciences, 17(3):175-180.
Yili, A., Yimamu, H., Maksimov, V., Aisa, H., Veshkurova, O., and Salikhov, S.I. (2006). Chemical composition of essential oil from seeds of Anethum graveolens cultivated in China. Chemistry of Natural Compounds, 42(4): 491-492.
Zgheib, R., Najm, W., Azzi-Achkouty, S., Sadaka, C., Ouaini, N., and Beyrouthy, M. E. (2020). Essential Oil Chemical Composition of Rosa corymbifera Borkh., Rosa Phoenicia and Rosa damascena Mill. from Lebanon. Journal of Essential Oil Bearing Plants, 23(5):1161-1172.
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AlRubaye, A.F., Kadhim, M.J. and Hameed, I.H. (2017). Phytochemical profiles of methanolic seeds extract of Cuminum cyminum using GC-MS technique. International Journal of Current Pharmaceutical Review and Research, 8(2): 114-124.
Al-Snafi, A.E. (2014). The pharmacological importance of Anethum graveolens–A review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(4): 11-13.
Alnukari, S. (2020). Anti lipase activity of Rosa damascena Egyptian Journal of Chemistry, 63(3): 861-865.
Behbahani, B.A., Noshad, M. and Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity, and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136: 103716.
Celiktas, O.Y., Kocabas, E.H., Bedir, E., Sukan, F.V., Ozek, T. and Baser, K. (2007). Antimicrobial activities of methanol extracts and essential oils of Rosmarinus officinalis, depending on location and seasonal variations. Food Chemistry, 100(2): 553-559.
Chouhan, , Sharma, K. and Guleria, S. (2017). Antimicrobial activity of some essential oils—present status and future perspectives. Medicines, 4(3): 58.
Devi, K. P., Nisha, S. A., Sakthivel, R., and Pandian, S. K. (2010). Eugenol (essential oil of clove) acts as an antibacterial agent against Salmonella Typhi by disrupting the cellular membrane. Journal of Ethnopharmacology, 130(1): 107-115.
Djenane, D., Yangueela, J., Gomez, D., and Roncales, P. (2012). perspectives on the use of essential oils as antimicrobials against Campylobacter jejuni CECT 7572 in retail chicken meats packaged in a microaerobic atmosphere. Journal of Food Safety, 32(1): 37-47.
Gachkar, L., Yadegari, D., Rezaei, M. B., Taghizadeh, M., Astaneh, S. A., and Rasooli, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102(3): 898-904.
Gadisa, E., Weldearegay, G., Desta, K., Tsegaye, G., Hailu, S., Jote, K. et al. (2019). Combined antibacterial effect of essential oils from three most commonly used Ethiopian traditional medicinal plants on multidrug-resistant bacteria. BMC Complementary and Alternative Medicine, 19(1): 1-9.
Golus, J., Sawicki, R., Widelski, J., and Ginalska, G. (2016). The agar microdilution method–a new method for antimicrobial susceptibility testing for essential oils and plant extracts. Journal of Applied Microbiology, 121(5): 1291-1299.
Hassan, W., Gul, S., Rehman, S., Noreen, H., Shah, Z., Mohammadzai, I. et al. (2016). Chemical composition, essential oil characterization, and antimicrobial activity of Carum copticum. Vitam Miner, 5(139): 2376.
Jarrar, N., Abu-Hijleh, A., and Adwan, K. (2010). Antibacterial activity of Rosmarinus officinalis L. alone and in combination with cefuroxime against methicillin-resistant Staphylococcus aureus. Asian Pacific Journal of Tropical Medicine, 3(2): 121-123.
Kaloustian, J., Chevalier, J., Mikail, C., Martino, M., Abou, L., and Vergnes, M.F. (2008). Étude de six huiles essentielles: composition chimique et activité antibactérienne. Phytothérapie, 6(3): 160-164.
Khajeh, M., Yamini, Y., Sefidkon, F., and Bahramifar, N. (2004). Comparison of essential oil composition of Carum copticum obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chemistry, 86(4): 587-591.
Khan, M.A., Saeed, R., Gul, S., Kamboh, M.A., Khan, M.I., and Sherazi, S.T.H. (2017). GC-MS Evaluation of essential oil constituents from Rosa damascena wild rose: Effect of season and climatic conditions. Pakistan Journal of Analytical and Environmental Chemistry, 18(2): 155-162.
Mahmoodi, A., Roomiani, L., Soltani, M., Basti, A.A., Kamali, A., and Taheri, S. (2012). Chemical composition and antibacterial activity of essential oils and extracts from Rosmarinus officinalis, Zataria multiflora, Anethum graveolens, and Eucalyptus globulus. Global Veterinaria, 9: 73-79.
Mileski, K., Džamić, A.M., Ćirić, A., Grujić, S., Ristić, M., et al. (2014). Radical scavenging and antimicrobial activity of essential oil and extracts of Echinophora sibthorpiana Guss. from Macedonia. Archives of Biological Sciences, 66(1): 401-413.
Naeini, A., Naseri, M., Kamalinejad, M., Khoshzaban, F., Rajabian, T., Nami, H. et al. (2011). Study on Anti_ Candida Effects of Essential Oil and Extracts of Iranian Medicinal Plants, In vitro. Journal of Medicinal Plants, 10(38): 163-172.
Nauman, K., and Arshad, M. (2011). Screening of aqueous methanol plant extracts for their antibacterial activity. Science And Technology Against Microbial Pathogens: Research, Development, and Evaluation. 123-127.
Oroojalian, F., Kasra-Kermanshahi, R., Azizi, M., and Bassami, M.R. (2010). Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens. Food Chemistry, 120(3): 765-770.
Owuama, C.I. (2017). Determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using a novel dilution tube method. African Journal of Microbiology Research, 11(23): 977-980.
Özcan, M.M., and Arslan, D. (2011). Antioxidant effect of essential oils of rosemary, clove, and cinnamon on hazelnut and poppy oils. Food Chemistry, 129(1): 171-174.
Özkan, G., Sagdiç, O., Baydar, N., and Baydar, H. (2004). Note Antioxidant and antibacterial activities of Rosa damascena flower extracts. Food Science and Technology International, 10(4): 277-281.
Roomiani, L., Soltani, M., Akhondzadeh Basti, A., Mahmoodi, A., Taheri, A., Taheri Mirghaed, A., et al. (2013). Evaluation of the chemical composition and in vitro antimicrobial activity of Rosmarinus officinalis, Zataria multiflora, Anethum graveolens, and Eucalyptus globulus against Streptococcus iniae the cause of zoonotic disease in farmed fish. Iranian Journal of Fisheries Sciences, 12(3): 702-716.
Ruangamnart, A., Buranaphalin, S., Temsiririrkkul, R., Chuakul, W., and Pratuangdejkul, J. (2015). Chemical compositions and antibacterial activity of essential oil from dill fruits (Anethum graveolens ) cultivated in Thailand. Mahidol University Journal of Pharmaceutical Sciences, 42: 135-143.
Sandri, I., Zacaria, J., Fracaro, F., Delamare, A., and Echeverrigaray, S. (2007). Antimicrobial activity of the essential oils of Brazilian species of the genus Cunila against foodborne pathogens and spoiling bacteria. Food Chemistry, 103(3): 823-828.
Stefanakis, M.K., Touloupakis, E., Anastasopoulos, E., Ghanotakis, D., Katerinopoulos, H.E., and Makridis, P. (2013). Antibacterial activity of essential oils from plants of the genus Origanum. Food Control, 34(2): 539-546.
Szumny, A., Figiel, A., Gutiérrez-Ortíz, A., and Carbonell-Barrachina, Á.A. (2010). Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Journal of Food Engineering, 97(2): 253-260.
Tajkarimi, M., Ibrahim, A., and Cliver, D. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9): 1199-1218.
Yassa, N., Masoomi, F., Rankouhi, S.R., and Hadjiakhoondi, A. (2015). Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran, population of Guilan. DARU Journal of Pharmaceutical Sciences, 17(3):175-180.
Yili, A., Yimamu, H., Maksimov, V., Aisa, H., Veshkurova, O., and Salikhov, S.I. (2006). Chemical composition of essential oil from seeds of Anethum graveolens cultivated in China. Chemistry of Natural Compounds, 42(4): 491-492.
Zgheib, R., Najm, W., Azzi-Achkouty, S., Sadaka, C., Ouaini, N., and Beyrouthy, M. E. (2020). Essential Oil Chemical Composition of Rosa corymbifera Borkh., Rosa Phoenicia and Rosa damascena Mill. from Lebanon. Journal of Essential Oil Bearing Plants, 23(5):1161-1172.
