ارزیابی خواص شیمیایی و میکروبی عصاره های الکلی ، هیدروالکلی، متانولی و آبی گیاه Spinacia oleracea (سمنان)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه آموزشی بهداشت موادغذایی دانشکده دامپزشکی دانشگاه سمنان

2 گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه سمنان،

3 دانشکده دامپزشکی دانشگاه سمنان

چکیده

امروزه گیاهان به عنوان منابع طبیعی که دارای خاصیت آنتی اکسیدانی و آنتی باکتریال هستند، مورد توجه محققین قرار گرفته اند. گیاه اسفناج در صنایع مختلف دارویی و غذایی کاربرد فراوان دارد. در این تحقیق نیز با بررسی تاثیر نوع حلال های مختلف بر میزان ترکیبات فنلی و فعالیت آنتی اکسیدانی و خاصیت ضد باکتریایی انواع عصاره های مختلف آبی و الکلی( اتانولی ومتانولی) وهیدروالکلی گیاه اسفناج مطالعه انجام شده است. باتوجه به نتایج بدست آمده از آزمایشات شیمیایی مشخص شد که با تغییر نوع حلال از قطبی به غیر قطبی میزان استخراج ترکیبات فنلی و به طبع آن میزان فعالیت آنتی اکسیدانی افزایش معنی داری داشت ( p<0/05) به طوری که عصاره اتانولی با بیشترین خاصیت غیرقطبی دارای 98.5 mg بر صد گرم اسید گالیک ترکیبات فنلی میباشد در صورتی که عصاره آبی دارای 50.7 میباشد و به طبع همین تفاوت در میزان ترکیبات فنلی، میزان خاصیت انتی اکسیدانی برای عصاره اتانول ±5135میکروگرم بر میلی لیتر میباشد در صورتی که برای عصاره آبی±12 2011 میکروگرم بر میلی لیتر میباشد. طبق نتایج MIC انجام شده برای عصاره اتانولی 11479 ppm بر باکتری گرم مثبت و برای باکتری گرم منفی 12467 ppm بود و برای عصاره آبی میزان MIC بر باکتری گرم مثبت 52380 ppm و برای باکتری گرم منفی 64298 ppm میباشد بنابراین در مورد آزمایشات میکروبی هم تاثیر عصاره های غیرقطبی نسبت به عصاره قطبی بیشتر بود که این نتایج تایید میکند که نوع حلال مصرفی تاثیر معناداری بر خواص ضد باکتریایی عصاره های مختلف دارد. ( p<0/05) به طور کلی طبق نتایج این پژوهش حلال های غیرقطبی باعث استخراج بیشتر ترکیبات فنلی میشوند و با توجه به تاثیرات ضد اکسیدانی و ضد باکتریایی این ترکیبات، عصاره های الکلی توانایی ضد اکسیدانی و ضد باکتریایی بیشتری خواهند داشت.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of chemical and microbial properties of alcoholic, hydroalcoholic, methanolic and aqueous extracts of Spinacia oleracea (Semnan)

نویسندگان [English]

  • Ashkan Jebelli javan 1
  • Mahnoosh Parsaeimehr 2
  • Mohammad Mohammadi 3
1 veterinary department,,semnan university
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Semnan University,
3 Faculty of Veterinary Medicine, Semnan University
چکیده [English]

Todays, plants have attracted the attention of researchers as natural resources that have antioxidant and antibacterial properties. Spinach plant is widely used in various pharmaceutical and food industries. In this research, the effect of different solvents on the amount of phenolic compounds, antioxidant activity and antibacterial properties of various aqueous, alcoholic (ethanolic, methanolic) and hydroalcoholic extracts of spinach plant has been studied. According to the results obtained from the chemical tests, it was found that by changing the type of solvent from polar to non-polar, the extraction rate of phenolic compounds and therefore the antioxidant activity increased significantly (p<0.05).So that the ethanolic extract with the most non-polar property has 98.5 mg/100 grams of gallic acid of phenolic compounds, while the aqueous extract has 50.7 and naturally the same difference in the amount of phenolic compounds, the amount of antioxidant property for the ethanol extract is135±5 micrograms/ml. if it is 2011 ±12micrograms per milliliter for aqueous extract. According to the results, the MIC for the ethanolic extract was 11479 ppm on gram-positive bacteria and 12467 ppm for gram-negative bacteria, and for the aqueous extract, the MIC on gram-positive bacteria was 52380 ppm and for gram-negative bacteria was 64298 ppm.Therefore, in the case of microbial tests, the effect of non-polar extracts was more than that of polar extracts, which confirms that the type of solvent used has a significant effect on the antibacterial properties of different extracts. (p<0.05) In general, according to the results of this research, non-polar solvents cause the extraction of more phenolic compounds, and considering the antioxidant and antibacterial effects of these compounds, alcoholic extracts will have more antioxidant and antibacterial ability.

کلیدواژه‌ها [English]

  • "Spinach
  • extract
  • alcoholic
  • chemical
  • microbial"

مراجع

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