بررسی برخی ویژگی‌های شیمیایی و ضد‌میکروبی اسانس روغنی برگ بو

محورهای موضوعی : بهداشت مواد غذایی

فریده قادری ¹ , امیر شاکریان ² , زهره مشاک ³ , ابراهیم رحیمی ⁴ , مهدی جعفری ⁵

1 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایرانخود دانشجو این مشخصات را فرستاده:دانشجوی
2 - مرکز تحقیقات تغذیه و فرآورده های ارگانیک ، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
3 - گروه بهداشت مواد غذایی، واحد کرج، دانشگاه آزاد اسلامی، کرج، ایران
4 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
5 - گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه آزاد اسلامی، گرگان، ایران

تاریخ دریافت : 1402/07/08 تاریخ پذیرش : 1402/09/11 تاریخ انتشار : 1402/07/01

کلید واژه: برگ بو, اسانس روغنی, ویژگی ضدمیکروبی, ویژگی‌‌های شیمیایی, نگه‌‌دارنده,

چکیده مقاله :

برگ‌‌های خشک درختان، پودر و اسانس آن‌‌ها به عنوان طعم‌دهنده در صنعت غذا مورد استفاده قرار گرفته و بواسطه خصوصیت ضدمیکروبی باعث افزایش ماندگاری موادغذایی می‌‌شوند. هدف از این پژوهش، بررسی خصوصیات شیمیایی و ضدمیکروبی اسانس برگ بو بود. اسانس با استفاده از دستگاه کلونجر استخراج گردید و ویژگی‌‌های آن با سه تکرار مورد ارزیابی قرار گرفت. نتایج نشان داد که میزان کربوهیدرات، چربی کل و پروتئین در برگ‌‌ها به ترتیب 93/2، 51/6 و 33/6 گرم در 100 گرم ماده خشک و فعالیت آنتی‌‌اکسیدانی، میزان فنل و فلاونوئید کل اسانس تهیه شده به ترتیب با غلظت مهار 50 درصد عدد 91/0 میکروگرم‌برمیلی‌‌لیتر، 65/0 میلی‌‌گرم‌برگرم برحسب اسیدگالیک و 07/0 میلی‌‌گرم‌برگرم برحسب کوئرستین می‌‌باشد. نتایج آنالیز گازکروماتوگرافی طیف‌سنج جرمی نشان داد که ترکیبات اصلی اسانس شامل 1و8-‌سینئول (63/33 درصد)، کمفن (76/19 درصد)، اوژنول (73/11 درصد)، ترپینول (30/5 درصد)، آلفاپینین (45/4 درصد)، سابنین (42/3 درصد)، آلفا‌ترپینول (45/0 درصد) و متیل‌‌اوژنول (33/0 درصد) بود. ارزیابی فعالیت ضدمیکروبی اسانس برگ بو حاکی از آن است که اسانس تولیدشده دارای فعالیت ضدمیکروبی بالایی در برابر باکتری استافیلوکوکوس‌‌اورئوس با قطر هاله 47/0±60/14 میلی‌‌متر بوده، درحالی‌‌که بر روی باکتری اشریشیا کلی و سالمونلا به ترتیب با قطر هاله 47/0±60/10 و 47/0±60/9 میلی‌‌متر تأثیر کم‌‌تری داشت. نتایج کلی نشان داد که اسانس برگ بوی تولیدشده می تواند به عنوان نگهدارنده طبیعی مؤثر در موادغذایی مورد استفاده قرار گیرد.

چکیده انگلیسی:

Dry leaf of trees, their powder and essential oil are used as flavoring agents in the food industry, and due to their antimicrobial and antioxidant properties, they increases the shelf life of food. The aim of this research is to investigate the chemical and antimicrobial properties of bay leaf essential oil. Extraction of essential oils was done by clevenger method. The results showed that the amount of carbohydrate, total fat and protein in the leaves were 2.93, 6.51 and 6.33 grams per 100 grams of dry matter, respectively, and antioxidant activity, total phenol and flavonoid content of the prepared essential oil, respectively, with IC50 of the number is 0.91 micrograms per milliliter, 0.65 m/g of gallic acid and 0.07 m/g of quercetin. The results of GC-MS showed that the main components of the essential oil include cineole (33.63 %), camphene (19.76 %), eugenol (11.73 %), terpineol (5.30 %), alphapinene (45.45 %.), Sabnin (3.42%), alpha-terpineol (0.45%) and methyl eugenol (0.33%). The evaluation of the antimicrobial activity of laurus nobilis essential oil indicates that the produced essential oil had antimicrobial activity against Staphylococcus aureus with a halo diameter of 14.60 ± 0.47 mm, while it was effective against Escherichia coli and Salmonella bacteria, respectively. It had less effect with halo diameter of 10.60 ± 0.47 and 9.60 ± 0.47 mm.

منابع و مأخذ:

• Abdillah, S., Tambunan, R.M., Farida, Y., Sandhiutami, N.M.D. and Dewi, R.M. (2015). Phytochemical screening and antimalarial activity of some plants traditionally used in Indonesia. Asian Pacific Journal of Tropical Disease, 5(6), 454-457.


• Aldhaher, Z.A., Merza, W.M., Amelan, M.F., Shaker, R.M. and Yas, L.S. (2017). Effectiveness of bay leaves aqueous extract on streptococcus mutans in comparison to chlorhexidine gluconate. IOSR Journal of Pharmacy and Biological Sciences, 12(4), 12-16.


• Alejo-Armijo, A., Tello-Abolafia, A., Salido, S. and Altarejos, J. (2019). Phenolic compounds in laurel wood: A New source of proanthocyanidins. Journal of Wood Chemistry and Technology, 39(6), 436-453.


• AL-Samarrai, O.R., Naji, N.A. and Hameed, R.R. (2018). Effect of Bay leaf (Laurus nobilis L.) and its isolated (flavonoids and glycosides) on the lipids profile in the local Iraqi female rabbits. Tikrit Journal of Pure Science, 22(6), 72-75.


• Batool, T., Ali, S., Seleiman, M.F., Naveed, N.H., Ali, A., Ahmed, K. et al., (2020). Plant growth-promoting rhizobacteria alleviates drought stress in potatoes in response to suppressive oxidative stress and antioxidant enzyme activities. Scientific Reports, 10(1), 16975.


• Belasli, A., Ben Miri, Y., Aboudaou, M., Aït Ouahioune, L., Montañes, L., Ariño, A. et al., (2020). Antifungal, antitoxigenic, and antioxidant activities of the essential oil from laurel (Laurus nobilis L.): Potential use as wheat preservative. Food Science and Nutrition, 8(9), 4717-4729.


• Benziane, Z. and Boukir, A. (2009). Chemical composition and antibacterial activity of leaves essential oil of Laurus nobilis from Morocco. Australian Journal of Basic and Applied Sciences, 3(4), 3818-3824.


• Caputo, L., Nazzaro, F., Souza, L.F., Aliberti, L., De Martino, L., Fratianni, F. et al., (2017). Laurus nobilis: Composition of essential oil and its biological activities. Molecules, 22(6), 930.


• Chahal, K.K., Kaur, M., Bhardwaj, U., Singla, N. and Kaur, A. (2017). A review on chemistry and biological activities of Laurus nobilis L. essential oil. Journal of Pharmacognosy and Phytochemistry, 6(4), 1153-1161.


• Ciftci, O., Ozdemir, I., Tanyildizi, S., Yildiz, S. and Oguzturk, H. (2011). Antioxidative effects of curcumin, β-myrcene, and 1, 8-cineole against 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin-induced oxidative stress in rats liver. Toxicology and industrial health, 27(5), 447-453.


• Da Silveira, S.M., Luciano, F.B., Fronza, N., Cunha Jr, A., Scheuermann, G.N. and Vieira, C.R.W. (2014). Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C. LWT-Food Science and Technology, 59(1), 86-93.


• Dhifi, W., Bellili, S., Jazi, S., Nasr, S.B., El Beyrouthy, M. and Mnif, W. (2018). Phytochemical composition and antioxidant activity of Tunisian Laurus nobilis. Pakistan Journal of Pharmaceutical Sciences, 31(6), 2397-2402.


• Dobroslavić, E., Repajić, M., Dragović-Uzelac, V. and Elez Garofulić, I. (2022). Isolation of Laurus nobilis leaf polyphenols: A review on current techniques and future perspectives. Foods, 11(2), 235.


• Elmastaş, M., Gülçin, I., Işildak, O., Küfrevioğlu, Ö.İ., İbaoğlu, K. and Aboul-Enein, H.Y. (2006). Radical scavenging activity and antioxidant capacity of bay leaf extracts. Journal of the Iranian Chemical Society, 3, 258-266.


• El-Sawi, S., Ibrahim, M. and Ali, A. (2009). In vitro cytotoxic, antioxidant, and antimicrobial activities of essential oil of leaves of Laurus nobilis L. grown in Egypt and its chemical composition. Medicinal and Aromatic Plant Science and Biotechnology, 200, 16-23.


• Fernandez-Andrade, C.M., da Rosa, M.F., Borges, F., Iwanaga, C.C., Cortez, D.A., Martins, C.V.B. et al., (2016). Chemical composition and antifungal activity of essential oil and fractions extracted from the leaves of Laurus nobilis L. cultivated in Southern Brazil. Journal of Medicinal Plants Research, 10(48), 865-871.


• Fidan, H., Stefanova, G., Kostova, I., Stankov, S., Damyanova, S., Stoyanova, A. et al., (2019). Chemical composition and antimicrobial activity of Laurus nobilis L. essential oils from Bulgaria. Molecules, 24(4), 804.


• Gülcin, I. (2012). Antioxidant activity of food constituents: an overview. Archives of toxicology, 86, 345-391.


• Jaradat, N., Abualhasan, M., Hawash, M., Qadi, M., Al-Maharik, N., Abdallah, S. et al., (2023). Chromatography analysis, in light of vitro antioxidant, antidiabetic, antiobesity, anti-inflammatory, antimicrobial, anticancer, and three-dimensional cancer spheroids’ formation blocking activities of Laurus nobilis aromatic oil from Palestine. Chemical and Biological Technologies in Agriculture, 10(1), 25.


• Kashkouli, S., Jamzad, M. and Nouri, A. (2018). Total phenolic and flavonoids contents, radical scavenging activity and green synthesis of silver nanoparticles by Laurus nobilis L. leave aqueous extract. Journal of Medicinal Plants and By-product, 7(1), 25-32.


• Lucarini, M., Durazzo, A., Kiefer, J., Santini, A., Lombardi-Boccia, G., Souto, E.B. et al., (2019). Grape seeds: chromatographic profile of fatty acids and phenolic compounds and qualitative analysis by FTIR-ATR spectroscopy. Foods, 9(1), 10.


• Merghni, A., Marzouki, H., Hentati, H., Aouni, M. and Mastouri, M. (2016). Antibacterial and antibiofilm activities of Laurus nobilis L. essential oil against Staphylococcus aureus strains associated with oral infections. Current Research in Translational Medicine, 64(1), 29-34.


• Muñiz-Márquez, D.B., Martínez-Ávila, G.C., Wong-Paz, J.E., Belmares-Cerda, R., Rodríguez- Herrera, R. and Aguilar, C.N. (2013). Ultrasound-assisted extraction of phenolic compounds from Laurus nobilis L. and their antioxidant activity. Ultrasonics Sonochemistry, 20(5), 1149-1154.


• Nabila, B., Piras, A., Fouzia, B., Falconieri, D., Kheira, G., Fedoul, F.F. et al., (2022). Chemical composition and antibacterial activity of the essential oil of Laurus nobilis leaves. Natural Product Research, 36(4), 989-993.


• Oliveira, R.N., Mancini, M.C., Oliveira, F.C.S.D., Passos, T.M., Quilty, B., Thiré, R.M.D.S.M. et al., (2016). FTIR analysis and quantification of phenols and flavonoids of five commercially available plant extracts used in wound healing. Matéria (Rio de Janeiro), 21, 767-779.


• Phisalaphong, M. and Jatupaiboon, N. (2008). Biosynthesis and characterization of bacteria cellulose–chitosan film. Carbohydrate Polymers, 74(3), 482-488.


• Politeo, O., Jukic, M. and Milos, M. (2007). Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chemistry, 101(1), 379-385.


• Rincon, E., Balu, A.M., Luque, R. and Serrano, L. (2019). Mechanochemical extraction of antioxidant phenolic compounds from the Mediterranean and medicinal Laurus nobilis: A comparative study with other traditional and green novel techniques. Industrial Crops and Products, 141, 111805.


• Sangun, M.K., Aydin, E., Timur, M., Karadeniz, H., Caliskan, M. and Ozkan, A. (2007). Comparison of the chemical composition of the essential oil of Laurus nobilis L. leaves and fruits from different regions of Hatay, Turkey. Journal of Environmental Biology, 28(4), 731-733.


• Santoyo, S., Lloria, R., Jaime, L., Ibanez, E., Senorans, Fand Reglero, G. (2006). Supercritical fluid extraction of antioxidant and antimicrobial compounds from Laurus nobilis L. Chemical and functional characterization. European Food Research and Technology, 222, 565-571.


• Sırıken, B., Yavuz, C. and Güler, A. (2018). Antibacterial Activity of Laurus nobilis: A review of the literature. Medical Science and Discovery, 5(11), 374-379.


• Sumono, A. and Wulan, A. (2008). The use of bay leaf (Eugenia polyantha Wight) in dentistry. Dental Journal (Majalah Kedokteran Gigi), 41(3), 147-50.


• Vijayakumar, S., Vaseeharan, B., Malaikozhundan, B. and Shobiya, M. (2016). Laurus nobilis leaf extract mediated green synthesis of ZnO nanoparticles: Characterization and biomedical applications. Biomedicine and Pharmacotherapy, 84, 1213-1222.


• Witari, N.P.D., Nahak, T.M. and Semadha, W. (2019). The difference in inhibitory power between extract of Guava Leaves and Bay Leaves against Escherichia coli Bacterial growth. In Journal of Physics. 1402, No. 5, 55085.