اثرات ضد اکسندگی و ضد میکروبی عصاره‌ برگ درخت پرتقال (Citrus sinensis) کشت شده در ایران و بررسی پایداری اکسیداسیون روغن سویای غنی سازی شده با آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آزادشهر، گلستان

2 گروه علوم پایه، دانشگاه آزاد واحد آزادشهر، گلستان

چکیده

عصاره‌های متانولی به‌دست آمده از برگ سبز و سیاه شده درخت پرتقال از نظر خواص ضداکسندگی، محتوی ترکیبات فنولی و اثرات ضدمیکروبی بر میکروب‌های: انتروکوکوس فکالیس، اشرشیا کلی، استافیلوکوکوس اورئوس، سالمونلا تیفی موریوم، شیگلا دیسانتری و یرسینیا انتروکولیتیکا بررسی گردید. سپس این عصاره‌ها در 3 غلظت 500، 750 و ppm1000 در روغن سویای تصفیه شده بدون ضداکسنده به کار گرفته و بعد در دمایC ° 60 به مدت یک ماه ذخیره شدند. متعاقباً مقادیر اسیدیته، اندیس یدی و اندیس پراکسید نمونه‌های روغن تعیین گردیدند. بر اساس نتایج به‌دست آمده، به‌طور کلی هر دو عصاره برگ پرتقال قدرت ضد اکسندگی و ضد میکروبی ضعیفی داشتند زیراکه در غلظت‌های با ماده خشک gr/ml 500 الی 2000 از عصاره‌ها، عصارۀ سبز آن به طور معنی‌داری (01/0p ) قدرت ضداکسندگی به روش حذف رادیکال‌های DPPH (در محدوده %5/26- 57/3) بیش‌تری نسبت به عصارۀ برگی سیاه (در محدوده %85/20- 4/1) داشت. هم‌چنین عصارۀ برگ سبز پرتقال با حداقل غلظت ماده خشک mg/ml 55 فقط از رشد باکتری استافیلوکوکوس اورئوس ممانعت کرد. اما عصارۀ برگی سیاه با حداقل غلظت ماده خشک mg/ml 110 توانست از رشد استافیلوکوکوس اورئوس و یرسینیا انتروکولیتیکا جلوگیری نماید. در آزمون‌های پایداری روغن، با افزایش غلظت ماده خشک عصاره‌ برگ سبز مقادیر ‌اسیدیته و پراکسید نمونه‌ها به‌طور معنی‌داری (05/0p ) کاهش یافت. نتایج نهایی نشان داد که روغن سویای حاوی ppm1000 عصارۀ برگ‌های سبز پرتقال از نظر مقادیر‌ اسیدیته فاقد اختلاف معنی‌دار (05/0p )، از نظر مقادیر اندیس یدی مشابه و در آزمون عدد پراکسید واجد اختلاف معنی‌دار (05/0p ) و دارای میزان کم‌تری از عدد پراکسید نسبت به روغن سویای حاوی ضداکسنده تجارتی پروپیل گالات (ppm200) بود لذا عصاره برگ‌ سبز پرتقال می‌تواند به عنوان جایگزین آنتی اکسیدان‌های سنتزی در نگه‌داری روغن‌ها و چربی‌های خوراکی به‌کار رود اما با توجه به مشکل کدورت ظاهری ایجاد شده در روغن سویا حاوی آن، روش‌های کدورت زدایی در تحقیقات بعدی پیشنهاد می‌گردد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that

نویسندگان [English]

  • Abolfazl Fadavi 1
  • Hadi Koohsari 2
1 Department of Food Science and technology, Islamic Azad University, Azadshahr branch, Iran.
2 Department of Sciences, Islamic Azad University, Azadshahr branch, Iran.
چکیده [English]

Methanolic extracts of green and black of orange leaves were investigated in antioxidant activity, phenolic content and antimicrobial activity against Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigella dysenteriae, and Yersinia enterocolitica. Extracts were added in purified free antioxidant soybean oil in different concentration (500, 750 and 1000 ppm) and samples stored in 60  for one month. Then acidity value, iodine index and peroxide index of samples were determined. According to the results, both extracts had low antioxidant and antimicrobial activities. Since in concentration of 500- 2000 gr (dry matter) /ml, green extract had more antioxidant activity (26.5-3.57%) in scavenging of DPPH radicals than black extract (1.4-20.85%) significantly (P . Green extract could prevent the growth of Staphylococcus aureus in concentration of 55 mg (dry matter) /ml. However, black extract could prevent the growth of Staphylococcus aureus and Yersinia enterocolitica with the concentration of 110 mg (dry matter) /ml. in the stability assessment of oil samples, with an increase in green extract concentration, acidity value and peroxide index decreased significantly (P .Finally, it was found that soybean oil samples contained maximum green leaves extract of orange (1000 ppm) were similar to traditional soybean oil samples contained Propyl Gallate (200 ppm) in acidity value, iodine index but better in peroxide index (P . so it can be applied as an alternative with artificial antioxidant. However, because of creating turbidity in soybean oil samples some methods for removing turbidity is suggested.

کلیدواژه‌ها [English]

  • Orange leaves extract
  • Antioxidative activity
  • Antimicrobial effect
  • soybean oil stability
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