بررسی اثر اسانس صمغ بنه بر خواص ضدمیکروبی و ضد اکسایشی فیلم خوراکی نشاسته‌ای

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

2 استادیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

3 دانشیار، گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی رامین خوزستان

چکیده

بنه (Pistacia atlantica) از گونه‌های غالب پسته وحشی موجود در ایران می‌باشد. صمغ بنه یک صمغ الئورزینی است که از لایه خارجی پوست داخلی این گیاه ترشح می‌شود که در ایران، سقز نامیده می‌شود. از آنجا که فعالیت ضدمیکروبی و ضداکسایشی اسانس اجزاء مختلف این گیاه در مطالعات مختلف به اثبات رسیده است، بنابراین برای تولید فیلم فعال نشاسته‌ای، اسانس حاصل از صمغ بنه انتخاب شد. در این تحقیق ابتدا اسانس از صمغ بنه به روش تقطیر آبی استخراج ترکیبات فرار آن با دستگاه کروماتوگرافی متصل به طیف سنج جرمی GC/MS)) شناسایی شد. فیلم نشاسته‌ای حاوی اسانس بنه در چهار سطح مختلف (0، 5/0، 1و2 درصد) تولید و فعالیت ضدمیکروبی آن روی چهار باکتری گرم مثبت، چهار باکتری گرم منفی و سه نوع قارچ مورد بررسی قرار گرفت. همچنین فعالیت ضداکسایشی فیلم‌های تولید شده با آزمون مهار رادیکال آزاد مورد ارزیابی قرار گرفت. نتایج حاصل از آزمون GC/MS نشان داد که آلفاپینن (1/77 درصد) عمده‌ترین ترکیب اسانس بنه می‌باشد. نتایج نشان داد که فیلم‌های حاوی اسانس بنه فعالیت ضدمیکروبی و ضداکسایشی مطلوبی دارند که با افزایش میزان اسانس، این خصوصیات در فیلم‌ها افزایش یافت و طیف حاصل از ATR-FTIR تأییدکننده‌ی محتوای اسانس در فیلم بود. با توجه به یافته‌های این تحقیق می‌توان اسانس بنه را به عنوان یک ماده نگهدارنده طبیعی به فیلم‌های زیست تخریب پذیر اضافه نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Pistacia atlantica gum oil on antimicrobial and antioxidant properties of edible starch film

نویسندگان [English]

  • Marzieh Panahi 1
  • Hassan Barzegar 2
  • Mohammad Hojjati 3
1 M. Sc. Student, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
2 Assistant Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
3 Associate Professor, Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
چکیده [English]

Pistacia atlantica is the dominant species of Pistachio in iran. Mastic Gum of Pistacia atlantica is composed of resinous exudates obtained from the stem of Pistacia atlantica that is called Saghghez in IRAN. Since the antimicrobial and antioxidant properties of essential oil (EO) from various parts of this plant is proved in the several studies, therefor in order to produce active starch film, the EO of Pistacia atlantica gum was selected. Firstly, the EO of Pistacia atlantica gum was extracted by hydrodistillation method, then it was analyzed by the GC/MS technique. The result showed that the major component of EO obtained was α-pinene (77.1٪). The starch film containing Pistacia atlantica essential oil at 0, 0.5, 1 and 2٪ (V/V) were prepared by a casting method and their antimicrobial and antioxidant properties were evaluated. According to the results, the films containing EOs showed desired antimicrobial and antioxidant activity by increasing the amount of EO, these properties are exhibited with greater intensity that the spectrum of the ATF-FTIR was evidenced these results.

کلیدواژه‌ها [English]

  • Active film
  • Starch
  • Pistacia atlantica gum
  • Antimicrobial activity
  • Antioxidant activity
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