مطالعه و ارزیابی ویژگی‌های فیزیکی، شیمیایی و ضدمیکروبی عصاره الکلی بره‌موم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری بهداشت مواد غذایی، دانشگاه آزاد اسلامی واحد تبریز

2 دانشیار گروه بهداشت مواد غذایی، دانشگاه آزاد اسلامی واحد تبریز

3 دانشیار دانشکده مهندسی شیمی دانشگاه صنعتی سهند

4 دانشیار بهداشت مواد غذایی، دانشگاه آزاد اسلامی، واحد تبریز

چکیده

در این مطالعه، ویژگی‌های فیزیکی و شیمیایی و ضدمیکروبی عصاره الکلی بره‌موم مطالعه شد. ویژگی‌های فیزیکی و شیمیایی نمونۀ بره‌موم یعنی میزان رطوبت، رنگ، کدورت و خاصیت آنتی‌اکسیدانی و ترکیب شیمیایی اندازه‌گیری و خاصیت ضدمیکروبی عصاره نیز بررسی شد. خاصیت آنتی‌اکسیدانی بره‌موم، با روش DPPH به میزان 75/92% اندازه‌گیری شد. در تجزیۀ شیمیایی عصاره، 61 ترکیب فعال زیستی شناسایی شد. چالکون بیشترین ترکیب فعال عصاره را تشکیل داده است. آزمون‌های ضد میکروبی نشان داد که حداقل غلظت مهارکنندگی عصاره بره‌موم در برابر باکتری‌های سالمونلا اینتریتیدیس، استافیلوکوکوس اورئوس و اشریشیا کولای و مخمر کاندیدا آلبیکنس به‌ترتیب 40، 10، 40 و 5 میکروگرم در میلی‌لیتر و حداقل غلظت کشندگی به‌ترتیب 40، 10، 80 و 5 میکروگرم در میلی‌لیتر است. یافته‌ها حاکی از آن است که بره‌موم یک ترکیب ضدمیکروب با خاصیت آنتی‌اکسیدانی بالاست و در صنایع غذایی و دارویی می‌توان از آن استفاده کرد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Preparation and Evaluation of Physico-Chemical and Antimicrobial Properties of Alcoholic Extract of Propolis

نویسندگان [English]

  • A. Ezazi Maleki 1
  • A. Javadi 2
  • H. Jafarizadeh-Malmiri 3
  • H. Mirzaei 4
1 Ph.D Student of Food Hygiene, Tabriz Branch, Islamic Azad University
2 Associate Professor of Food Hygiene, Tabriz Branch, Islamic Azad University
3 Associate Professor of Chemical Engineering, Sahand University of Technology
4 Associate Professor of Food Hygiene, Tabriz Branch, Islamic Azad University
چکیده [English]

In this study, the physico-chemical and antimicrobial properties of alcoholic extract of propolis were evaluated. Physico-chemical properties of propolis samples including moisture content, color, turbidity and antioxidant activity and chemical composition were measured. The antimicrobial properties of the extract were also investigated. The antioxidant property of propolis was 92.75%. In chemical analysis of the extract, 61 bioactive compounds were identified. Chalcone is the most abundant substance in the extract. Antimicrobial tests showed that the minimum inhibitory concentrations of propolis extract against Salmonella enteritidis, Staphylococcus aureus and Escherichia coli and Candida albicans was 40, 10, 40 and 5 (μg/ml) and the minimum bactericidal concentration of the provided extract against mentioned microorganisms was 40, 10, 80 and 5 (μg/ml), respectively. Findings indicate that propolis is an antimicrobial compound with high antioxidant properties and can be used in food and pharmaceutical industries.

کلیدواژه‌ها [English]

  • Alcoholic Extract of Propolis
  • Antimicrobial Properties
  • Anti-Oxidant Properties
  • Chromatography

مراجع

 
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مهندسی شیمی ایران
دوره 20، شماره 119
بهمن و اسفند 1400
صفحه 31-40

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