بررسی ویژگی‌های فیزیکی، شیمیایی و ضد‌میکروبی عصاره بره موم به عنوان نگهدارنده طبیعی در مواد غذایی

محورهای موضوعی : بهداشت مواد غذایی

فاطمه قویدل ¹ , هدا جعفری زاده مالمیری ² , افشین جوادی ³ , نویده انرجان ⁴

1 - دانش‌آموخته دکتری تخصصی مهندسی علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 - دانشیار گروه مهندسی شیمی، واحد تبریز، دانشگاه صنعتی سهند، تبریز، ایران
3 - دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
4 - استادیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

تاریخ دریافت : 1400/08/30 تاریخ پذیرش : 1401/01/02 تاریخ انتشار : 1400/08/01

کلید واژه: بره موم, ویژگی‌های فیزیکی و شیمیایی, خاصیت ضدمیکروبی, نگه‌دارنده,

چکیده مقاله :

به‌عنوان یک محصول بیولوژیکی طبیعی حاصل از زنبورداری، بره‌موم با خواص ضد‌میکروبی و آنتی‌اکسیدانی می‌تواند در تولید مواد غذایی مورداستفاده قرار گیرد. هدف از این پژوهش ارزیابی قابلیت استفاده از بره‌موم به عنوان نگه‌دارنده در مواد غذایی می‌باشد. پس از تهیه بره‌موم ویژگی‌‌‌‌‌‌های فیزیکوشیمیایی بره‌موم خام و عصاره با سه تکرار مورد ارزیابی قرار گرفت. نتایج نشان داد که میزان صمغ و موم، رطوبت، چربی، پروتئین و خاکستر بره‌موم خام به ترتیب 89/0±10/35، 14/0±2/4، 22/0±78/64، 13/0±30/2، 25/0±25/1 درصد و میزان pH 06/0±89/4 به دست آمد. سپس عصاره بره‌موم با استفاده از اتانول 96 درصد استخراج گردید و نتایج آنالیز عصاره ‌‌اتانولی نشان داد که فعالیت آنتی‌اکسیدانی، کدورت، pH، مقدار بریکس، میزان فنل و فلاونوئید کل عصاره تهیه‌شده به ترتیب 02/0±5/94 درصد، % a.u. 030/0±091/1، 12/0±9/5 و Bx° 07/0±5/18، 09/0±12/91 میلی‌گرم بر گرم برحسب اسید‌گالیک و 03/0±94/87 میلی‌گرم بر گرم برحسب کوئرستین بود. نتایج آنالیز گاز‌کروماتوگرافی/طیف‌سنجی ‌جرمی نشان داد که ترکیبات اصلی عصاره بره‌موم شامل پینواستروبین‌چالکون (90/22 درصد)، پینوکمبرین (14/6 درصد)، 2،1،3-بنزوتیادیازول (76/5 درصد)، تکتوکریسین (83/4 درصد)، فنیتیل‌الکل (25/4 درصد)، اسید‌اولئیک (10/3 درصد) بود. ارزیابی فعالیت ضدمیکروبی عصاره بره‌موم نشان داد که عصاره تولیدشده دارای فعالیت آنتی‌باکتریال بالایی در برابر باکتری استافیلوکوکوس‌اورئوس بوده درحالی‌که بر روی باکتری اشرشیاکلی بی‌تأثیر بود. همچنین عصاره توانست رشد قارچ آسپرژیلوس‌فلاووس را بر‌خلاف نمونه شاهد مهار کند به‌طوری‌که قطر میسیلیوم آن بعد 8 روز انکوباسیون تا 7 میلی‌‌‌متر رسید. نتایج کلی نشان داد که عصاره بره‌موم تولیدشده قابلیت استفاده به عنوان نگه‌دارنده طبیعی مؤثر در مواد غذایی را دارد.

چکیده انگلیسی:

As a natural bioproduct obtained from beekeeping, propolis with its antimicrobial and antioxidative properties can be used in food production. The purpose of this study is to evaluate the application of propolis as a preservative in food. After preparation of propolis, the physicochemical properties of raw propolis and extract were evaluated with three repetitions. the results showed that amount of waxes, moisture, fat, protein, ash and pH of raw propolis were 35.10±0.89%, 4.2±0.14%, 64.78± 0.22%, 2.30± 0.13%, 1.25± 0.25%, 4.89 ± 0.06 respectively. Obtained results of propolis extract analysis indicated that antioxidant activity, turbidity, pH, brix, total phenolic and flavonoids content of the prepared propolis ethanolic extract were 94.5±0.02%, 1.091±0.03%a.u., 5.9±0/12 and 18.5±0.07 Bx°, 91.12±0.09 mg/g (gallic acid) and 87.94±0.03 mg/g (quercetin), respectively. The extracted propolis extract was evaluated by Gas chromatography / mass spectrometry to identify chemical compounds. The results showed that the main constituents of propolis extract were included Pinostrobinchalcone (22.90%), Pinocembrin (6.14%), 2,1,3-Benzothiadiazole (5.76%), Tectochrycin (4.83%), Phenethylalcohol (4.25%), Oleic acid (3.10%). Evaluation of antimicrobial activity of propolis extract showed that the prepared extract had high antibacterial activity against Staphylococcus aureus while it was ineffective on Escherichia coli. The extract also inhibited the growth of Aspergillus fluvus fungus, unlike the control sample, so that its mycelia diameter was reached 7 mm after 8 days incubation. In general, the results showed that the produced propolis extract can be used as an effective natural preservative in foods.

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