اثر سطوح مختلف نیتروژن بر خاصیت ضد‌میکروبی و برخی ویژگی‌های فیزیولوژیکی پیاز (Allium cepa L.)

محورهای موضوعی : اکوفیزیولوژی گیاهان زراعی

معصومه عامریان ¹

1 - استادیار، دانشکده کشاورزی سنقر، دانشگاه رازی، کرمانشاه، ایران

تاریخ دریافت : 1395/12/05 تاریخ پذیرش : 1396/11/30 تاریخ انتشار : 1397/03/01

کلید واژه: سوخ, آنتی اکسیدان, فنل کل, فلاونوئید کل و عصاره ی الکلی,

چکیده مقاله :

پیاز از جمله گیاهان دارویی است که در طب قدیم کاربرد فراوانی داشته و خاصیت ضدمیکروبی آن اثبات شده است. همچنین در میان سبزی ها دومین رتبه را بعد از گوجه فرنگی از نظر ارزش اقتصادی به خود اختصاص داده است پیاز در رژیم غذایی ایرانی ها اهمیت زیادی دارد. در این مطالعه، اثر سطوح مختلف نیتروژن (56، 112، 168 و 224 میلی گرم بر لیتر نیتروژن) در محلول غذایی هوگلند بر برخی ویژگی های فیزیولوژیکی و خاصیت ضد میکروبی عصاره ی متانولی سوخ در قالب طرح کاملاً تصادفی و با 3 تکرار مورد بررسی قرار گرفت و بیشترین میزان اثر بازدارندگی عصاره ی متانولی سوخ در غلظت 30/0 میلی گرم بر لیتر مشاهده گردید. با توجه به نتایج به دست آمده نیتروژن تأثیر مثبتی بر میزان خاصیت ضد میکروبی عصاره ی سوخ داشت و با افزایش غلظت نیتروژن در محلول غذایی تا غلظت 224 میلی گرم بر لیتر خاصیت ضد میکروبی عصاره ی سوخ افزایش پیدا کرد. باکتری باسیلوس سابتیلیس بیشترین میزان رشد و باکتری استافیلوکوکوس اورئوس کمترین میزان رشد را داشتند. با افزایش غلظت نیتروژن در محلول غذایی میزان فعالیت آنتی اکسیدانی، فنل کل، فلاونوئید کل و اسید آسکوربیک افزایش نشان داد. افزایش میزان این ترکیبات با افزایش میزان خاصیت آنتی باکتریایی عصاره ی سوخ همراه بود که بیانگر نقش این ترکیبات در خاصیت آنتی باکتریایی پیاز است. در سال های اخیر مصرف پیاز به دلیل طعم و فوایدی که در سلامتی بشر دارد افزایش یافته است. ویژگی های مفید پیــاز عمـدتاً به میـزان بالای ترکیبات سـولفوره و فلاونـوئیدهای آن مرتبط است، زیرا که نقش آنتی اکسیدان، ضد میکروبی و ضد سرطانی این ترکیبات اثبات شده است. نیتروژن بر خاصیت بازدارندگی عصاره ی متانولی سوخ تأثیرگذار بود که این می تواند به دلیل تأثیر نیتروژن بر میزان متابولیسم ترکیبات گوگردی و فلاونوئیدهای موجود در سوخ باشد.

چکیده انگلیسی:

Onion is a medicinal plant which have many uses in traditional medicine. It is a valuable crop since ancient times and it ranks second after tomato among cultivated vegetables in the world. Also, onion has great importance in the diet of Iranian people. In this study effect of different nitrogen levels (56, 112, 168 and 224 mg.L-1) on antimicrobial activity and some physiological characteristics of bulb extracts were studied.The highest and lowest amounts of inhibitory efficacy of methanol extract of onion bulbs at concentration of 0.30 mg.L-1 against Pseudomonas aeruginosa and Bacillus subtilis, were observed. According to the results, different levels of nitrogen had a positive effect on the antimicrobial properties onion bulb extract. With increased nitrogen concentration in nutrient solution, antimicrobial activity onion bulb extracts increased. With the increase in nitrogen concentration in nutrient solution content antioxidant activity, total phenol, total flavonoids, and ascorbic acid were increased. Increasing the concentration of antioxidant compounds was associated with increased antimicrobial activity of onion bulb extract. In recent years, the consumption of onion has increased due to its flavor and health benefits. The beneficial properties of onion are mainly related to its high content of sulfur compounds and flavonoids, and the role of these compounds as antioxidants, anti-microbial and anti-cancer have been proven. Nitrogen was effective on the inhibitory effect of bulb methanol extract, which could be due to the effect of nitrogen on the metabolism of sulfur compounds and flavonoids in bulb.

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