بررسی خواص آنتی¬اکسیدانی و ضدمیکروبی شیرهانگور و روغن کره
محورهای موضوعی : بهداشت مواد غذایی
رضا کریمی چشمه علی
1
,
امیر شاکریان
2
*
,
ابراهیم رحیمی
3
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رضا شرافتی چالشتری
4
1 - مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 - مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
3 - مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
4 - مرکز تحقیقات تغذیه و محصولات ارگانیک، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
کلید واژه: شیرهانگور, روغن کره, آنتی¬اکسیدان, ضدمیکروبی,
چکیده مقاله :
شیرهانگور و روغن کره از ترکیبات مغذی و سنتی در الگوی غذایی جمعیت ایرانی میباشند. بنابراین، هدف از انجام این تحقیق بررسی اثرات آنتیاکسیدانی و ضدمیکروبی شیرهانگور و روغن کره بود. پس از تهیه شیرهانگور و روغن کره، محتوای ترکیبات فنولی و فلاونوئیدی به ترتیب به روشهای فولین سیوکالتیو و کلرید آلومینیوم انجام شد. همچنین خاصیت آنتیاکسیدانی و ضدمیکروبی به ترتیب به روشهای دیفنیلدیپیکریلهیدرازیل (DPPH) و انتشار دیسک انجام گرفت. نتایج نشان داد فنول کل شیرهانگور برابر 41/27 میلیگرم گالیک اسید بر گرم و ترکیبات فلاونوئیدی برابر 75/9 میلیگرم کوئرستین بر گرم بود. همچنین ترکیبات فنولی و فلاونوئیدی با گذشت زمان نگهداری کاهش یافتند. در مقابل، فعالیت ضد باکتریایی شیرهانگور در غلظت مشابه در مقایسه با روغن کره بهطور معنیداری بالاتر بود (05/0>p). همچنین با افزایش غلظت، قطرهاله عدم رشد افزایش یافت. نتایج این تحقیق نشان میدهد که شیرهانگور و روغن کره حاوی ترکیبات فنولی و فلاوونوئیدی با ویژگیهای آنتیاکسیدانی و ضدمیکروبی هستند.
Grape juice and butter oil are traditional ingredients in the Iranian diet. This study aimed to investigate their antioxidant and antimicrobial properties. The phenolic content and flavonoid compounds were determined using the Folin-Ciocalteu and aluminum chloride methods, respectively. Antioxidant activity was assessed by the DPPH assay, and the antimicrobial activity was evaluated by disk diffusion. The results revealed that the total phenolic content of grape juice was 27.41 mg/g (gallic acid equivalent), and the flavonoid content was 9.75 mg/g (quercetin equivalent). Both phenolic and flavonoid compounds decreased during storage. Grape juice exhibited significantly higher antibacterial activity than butter oil at similar concentrations (p < 0.05). Additionally, the inhibition zone diameter increased with higher concentrations of both substances. These findings demonstrate that grape juice and butter oil contain phenolic and flavonoid compounds with notable antioxidant and antimicrobial properties.
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