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

محورهای موضوعی : بهداشت مواد غذایی

فاطمه قویدل ¹ (دانش‌آموخته دکتری تخصصی مهندسی علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران)
هدا جعفری زاده مالمیری ² (دانشیار گروه مهندسی شیمی، واحد تبریز، دانشگاه صنعتی سهند، تبریز، ایران)
افشین جوادی ³ (دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران)
نویده انرجان 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.

منابع و مأخذ:

 

• Adaškevičiūtė, V., Kaškonienė, V., Kaškonas, P., Barčauskaitė, K. and Maruška, A. (2019). Comparison of physicochemical properties of bee pollen with other bee products. Biomolecules, 9(12), 819.


• Afrouzan, H., Tahghighi, A., Zakeri, S. and Es-haghi, A. (2018). Chemical composition and antimicrobial activities of Iranian propolis. Iranian biomedical journal, 22(1), 50.


• Ahmadi, O. and Jafarizadeh-Malmiri, H. (2020). Intensification and optimization of the process for thyme oil in water nanoemulsions preparation using subcritical water and xanthan gum. Zeitschrift für Physikalische Chemie, 235(5), 629-648.


• Akca, A.E., Akca, G., Topçu, F.T., Macit, E., Pikdöken, L. and Özgen, I.Ş. (2016). The comparative evaluation of the antimicrobial effect of propolis with chlorhexidine against oral pathogens: An in vitro study. BioMed research international, 2016:1-8.


• Anjum, S.I., Ullah, A., Khan, K.A., Attaullah, M., Khan, H., Ali, H. et al., (2019). Composition and functional properties of propolis (bee glue): A review. Saudi Journal of Biological Sciences, 26(7), 1695-1703.


• Araújo, K.S.D.S., SANTOS, J.F.D., Sato, M.O., Finco, F.D.B.A., Soares, I.M., Barbosa, R.D.S. et al., (2016). Physicochemical properties and antioxidant capacity of propolis of stingless bees (Meliponinae) and Apisfrom two regions of Tocantins, Brazil. Acta Amazonica, 46, 61-68.


• Asgharpour, F., Moghadamnia, A.A., Kazemi, S., Nouri, H.R. and Motallebnejad, M. (2020). Applying GC-MS analysis to identify chemical composition of Iranian propolis prepared with different solvent and evaluation of its biological activity. Caspian Journal of Internal Medicine, 11(2), 191.


• Azhdarzadeh, F. and Hojjati, M. (2016). Chemical composition and antimicrobial activity of leaf, ripe and unripe peel of bitter orange (Citrus aurantium) essential oils. Nutrition and Food Sciences Research, 3(1), 43-50.


• Bankova, V., Bertelli, D., Borba, R., Conti, B.J., da Silva Cunha, I.B., Danert, C. et al., (2019). Standard methods for Apis mellifera propolis research. Journal of Apicultural Research, 58(2), 1-49.


• Bankova, V., Popova, M. and Trusheva, B. (2016). New emerging fields of application of propolis. Macedonian Journal of Chemistry and Chemical Engineering, 35(1), 1-11.


• Belibağli, K. B., and Dalgic, A. C. (2007). Rheological properties of sour‐cherry juice and concentrate.International journal of food science and technology, 42(6), 773-776.


• Chen, Y., Zeng, H., Tian, J., Ban, X., Ma, B. and Wang, Y. (2013). Antifungal mechanism of essential oil from Anethum graveolens seeds against Candida albicans. Journal of medical microbiology, 62(8), 1175-1183.


• Dantas Silva, R.P., Machado, B.A.S., Barreto, G.D.A., Costa, S.S., Andrade, L.N., Amaral, R.G. et al., (2017). Antioxidant, antimicrobial, antiparasitic, and cytotoxic properties of various Brazilian propolis extracts. Plos one, 12(3), e0172585. doi: 10.1371/journal.pone.0172585.


• Dias, L.G., Pereira, A.P. and Estevinho, L.M. (2012). Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity. Food and Chemical Toxicology, 50(12), pp.4246-4253.


• Ecem Bayram, N. and Gercek, Y.C. (2019). Appropriate maceration duration for the extraction of propolis. Fresenius Environmental Bulletin, 28(1), 188-192.


• Faustina, F. C., and Santoso, F. (2014). Extraction of fruit peels of Pometia pinnata and its antioxidant and antimicrobial activities. Jurnal Penelitian Pascapanen Pertanian, 11(2), 80-88.


• Gülçin, I., Bursal, E., Şehitoğlu, M.H., Bilsel, M. and Gören, A.C. (2010). Polyphenol contents and antioxidant activity of lyophilized aqueous extract of propolis from Erzurum, Turkey. Food and Chemical Toxicology, 48(8-9), 2227-2238.


• Hatami, R., Javadi, A. and Jafarizadeh-Malmiri, H. (2020). Effectiveness of six different methods in green synthesis of selenium nanoparticles using propolis extract: Screening and characterization. Green Processing and Synthesis, 9(1), 685-692.


• Kadariya, J., Smith, T.C. and Thapaliya, D. (2014). Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health. BioMed research international, 2014: 827965. doi: 1155/2014/827965.


• Klhar, G.T., Isola, J.V., da Rosa, C.S., Giehl, D.Z., Martins, A.A., Bartmer, M.E. et al., (2019). Antimicrobial activity of the ethanolic extract of propolis against bacteria that cause mastitis in cattle. Biotemas, 32(1), 1-10.


• Kumar, D., Karthik, M. and Rajakumar, R. (2018). GC-MS analysis of bioactive compounds from ethanolic leaves extract of Eichhornia crassipes (Mart) Solms. and their pharmacological activities. The Pharma Innovation Journal, 7(8), 459-462.


• Lima, G. P. P., Lopes, T. D. V. C., Rossetto, M. R. M., and Vianello, F. (2009). Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment. International journal of food science and technology, 44(6), 1118-1124.


• Lima, V.H.M.D., Almeida, K.D.C.R., Alves, C.C.F., Rodrigues, M.L., Crotti, A.E.M., Souza, J.M.D. et al., (2019). Biological properties of volatile oil from Brazilian brown propolis. Revista Brasileira de Farmacognosia, 29(6), 807-810.


• Mohammadlou, M., Jafarizadeh-Malmiri, H. and Maghsoudi, H. (2017). Hydrothermal green synthesis of silver nanoparticles using Pelargonium/Geranium leaf extract and evaluation of their antifungal activity. Green Processing and Synthesis, 6(1), 31-42.


• Mohdaly, A. A., Mahmoud, A. A., Roby, M. H., Smetanska, I., and Ramadan, M. F. (2015). Phenolic extract from propolis and bee pollen: composition, antioxidant and antibacterial activities. Journal of Food Biochemistry, 39(5), 538-547.


• Ownagh, A., Tukmechi, A., Adibhesam, M. and Ebrahimzadeh, S. (2010). Comparative study on the effect of ethanol extract of propolis collected from West Azarbaijan apiaries against dermatophytes and non-dermatophytes fungi. Urmia Medical Journal, 21(3), 206-214.


• Paviani, L.C., Dariva, C., Marcucci, M.C. and Cabral, F.A. (2010). Supercritical carbon dioxide selectivity to fractionate phenolic compounds from the dry ethanolic extract of propolis. Journal of Food Process Engineering, 33(1), 15-27.


• Pobiega, K., Kraśniewska, K. and Gniewosz, M. (2018). Application of propolis in antimicrobial and antioxidative protection of food quality–A review. Trends in Food Science and Technology. 83: 53-62.


• Razavizadeh, B.M. and Niazmand, R. (2019). The Effect of Maceration and Ultrasound Extraction Methods on the Content of Phenolic Compounds of Propolis. Innovative Food Technologies, 6(2), 293-304. [In Persian]


• Razavizadeh, B.M., Niazmand, R., Hajinezhad, S. and Akbari, E. (2020). Physicochemical and antimicrobial properties and determination of phenols and flavonoids content of propolis from bee hives in Khorasan Razavi Province. Journal of Research and Innovation in Food Science and Technology, 9(1), 27-40. [In Persian]


• Ristivojević, P., Dimkić, I., Trifković, J., Berić, T., Vovk, I., Milojković-Opsenica, D. et al., (2016). Antimicrobial activity of Serbian propolis evaluated by means of MIC, HPTLC, bioautography and chemometrics. PloS one, 11(6), e0157097.


• Rufatto, L.C., Luchtenberg, P., Garcia, C., Thomassigny, C., Bouttier, S., Henriques, J.A.P. et al., (2018). Brazilian red propolis: Chemical composition and antibacterial activity determined using bioguided fractionation. Microbiological research, 214, 74-82.


• Santos, M.S., Estevinho, L.M., de Carvalho, C.A.L., da Silva Conceição, A.L. and de Castro Almeida, R.C. (2019). Rheological and sensorial evaluation of yogurt incorporated with red propolis. Journal of Food Science and Technology, 1-10.


• Sayyar, Z. and Jafarizadeh-Malmiri, H. (2020). Preparation of curcumin nanodispersions using subcritical water–Screening of different emulsifiers. Chemical Engineering and Technology, 43(2), 263-272.


• Seibert, J.B., Bautista-Silva, J.P., Amparo, T.R., Petit, A., Pervier, P., dos Santos Almeida, J.C. et al., (2019). Development of propolis nanoemulsion with antioxidant and antimicrobial activity for use as a potential natural preservative. Food chemistry, 287, 61-67.


• Serra, J. and Escola, R. (1995). A study on the bacteriostatic activity of propolis. Deutsche Lebensmittel-Rundschau, 91(8): 242–246.


• Socha, R., Juszczak, L., Pietrzyk, S., Gałkowska, D., Fortuna, T. and Witczak, T. (2011). Phenolic profile and antioxidant properties of Polish honeys. International Journal of Food Science and Technology, 46(3), 528-534.


• Spinelli, S., Conte, A., Lecce, L., Incoronato, A.L. and del Nobile, M.A. (2015). Microencapsulated propolis to enhance the antioxidant properties of fresh fish burgers. Journal of Food Process Engineering, 38(6), 527–


• Thamnopoulos, I.A.I., Michailidis, G.F., Fletouris, D.J., Badeka, A., Kontominas, M.G. and Angelidis, A.S. (2018). Inhibitory activity of propolis against Listeria monocytogenes in milk stored under refrigeration. Food microbiology, 73, 168-176.


• Vasilaki, A., Hatzikamari, M., Stagkos-Georgiadis, A., Goula, A.M. and Mourtzinos, I. (2019). A natural approach in food preservation: Propolis extract as sorbate alternative in non-carbonated beverage. Food chemistry, 298, 125080.


• Yang, W., Wu, Z., Huang, Z.Y. and Miao, X. (2017). Preservation of orange juice using propolis. Journal of Food Science and Technology, 54(11), 3375–3383.