ﺑﺮرﺳﯽ ﺗﺎﺛﯿﺮ اﺳﺘﻔﺎده از اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺑﺮ ﺑﺎر ﻣﯿﮑﺮوﺑﯽ و ﻣﺎﻧﺪﮔﺎري زﯾﺘﻮن ﭘﺮورد

Effect of Zataria Multiflora Boiss. Essential Oil on Microbial Load and Shelf Life of Processed Olive (zeiton parvarde)

ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﯾﻨﮑﻪ زﻣﺎن ﻣﺎﻧﺪﮔﺎري زﯾﺘﻮن ﭘﺮورده ﺑﺪون اﺳﺘﻔﺎده از ﻧﮕﻬﺪارﻧﺪه ﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ ﻣﺤﺪود ﻣﯽ ﺑﺎﺷﺪ، ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﺑﺎ ﻫﺪف ﮐﺎرﺑﺮد اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﺑﻪ ﺟﺎي ﻧﮕﻬﺪارﻧﺪه ﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ ﺟﻬﺖ اﻓﺰاﯾﺶ ﻣﺎﻧﺪﮔﺎري زﯾﺘﻮن ﭘﺮورده اﻧﺠﺎم ﮔﺮﻓﺖ. دو ﻧﻮع زﯾﺘﻮن ﭘﺮورده ﮐﻪ ﻧﻮع اول داراي 0/07 درﺻﺪ اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي و دﯾﮕﺮي ﺑﺪون اﺳﺎﻧﺲ ﺑﻮد، ﺗﻮﻟﯿﺪ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ و ﺑﺎﮐﺘﺮﯾﺎﯾﯽ ﻣﺤﺼﻮل ﺗﻮﻟﯿﺪي ﺑﺮرﺳﯽ ﺷﺪ. ﺗﻐﯿﯿﺮات در ﻃﯽ دوره ﺳﯽ روزه ﻧﮕﻬﺪاري ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﺗﻌﺪاد ﺑﺎﮐﺘﺮي ﻫﺎي اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس در ﻧﻤﻮﻧﻪ ﻫﺎي داراي اﺳﺎﻧﺲ رﺷﺪ ﮐﻤﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺑﺪون اﺳﺎﻧﺲ داﺷﺖ. ﻣﯿﺰان رﺷﺪ ﻣﺨﻤﺮ در روز ﻫﺎي اول و ﭘﺎﻧﺰدﻫﻢ در ﻧﻤﻮﻧﻪ داراي اﺳﺎﻧﺲ ﺻﻔﺮ ﮔﺰارش ﺷﺪ و در روز ﺳﯽام رﺷﺪ ﻣﺨﻤﺮ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داري در ﻧﻤﻮﻧﻪ ﺑﺪون اﺳﺎﻧﺲ اﻓﺰاﯾﺶ داﺷﺖ. ﺗﻌﺪاد ﮐﭙﮏ ﻣﺸﺎﻫﺪه ﺷﺪه در روز ﺳﯽام در ﻧﻤﻮﻧﻪ ﻫﺎي داراي اﺳﺎﻧﺲ ﺑﻄﻮر ﻣﻌﻨﯽ داري ﮐﺎﻫﺶ داﺷﺖ. ﺗﻌﺪاد ﺑﺎﮐﺘﺮي ﻫﺎي اﺳﯿﺪ دوﺳﺖ در ﻫﺮ دو ﻧﻤﻮﻧﻪ در روز ﻫﺎي اول و ﭘﺎﻧﺰده ﺻﻔﺮ ﮔﺰارش ﺷﺪ اﻣﺎ در روز ﺳﯽام در ﻧﻤﻮﻧﻪ داراي اﺳﺎﻧﺲ ﮐﻤﺘﺮ ﺑﻮد. ﺑﺎر ﻣﯿﮑﺮوﺑﯽ ﮐﻞ ﻧﻤﻮﻧﻪ ﺑﺪون اﺳﺎﻧﺲ در ﺳﻪ روز ﺑﺴﯿﺎر ﺑﯿﺸﺘﺮ از ﻧﻤﻮﻧﻪ داراي اﺳﺎﻧﺲ ﺑﻮد. ﻧﺘﺎﯾﺞ ﺑﺮرﺳﯽ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻧﺸﺎن داد در ﮐﻞ دوره ﻧﮕﻬﺪاري ﻣﯿﺰان ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ در ﻧﻤﻮﻧﻪ داراي اﺳﺎﻧﺲ ﺑﯿﺸﺘﺮ ﺑﻮد. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد اﺳﺘﻔﺎده از اﺳﺎﻧﺲ آوﯾﺸﻦ ﺷﯿﺮازي ﻣﯽ ﺗﻮاﻧﺪ ﻣﺎﻧﺪﮔﺎري زﯾﺘﻮن ﭘﺮورده را اﻓﺰاﯾﺶ دﻫﺪ و ﺟﺎﯾﮕﺰﯾﻦ ﻧﮕﻬﺪارﻧﺪه ﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ ﺑﺎﺷﺪ.

Since shelf life of processed olives without chemical preservatives is limited, the aim of this study to replace of Zataria Multiflora Boiss essential oil to increase the shelf life of processed olives. In this study, two types of processed Olive, the first one containing 0.07% of Zataria Multiflora Boiss. essential oil (from sensory evaluation) and the other one without Zataria Multiflora Boiss. Essential oil and antioxidant activity and bacterial activity were evaluated in three replications. The results were compared with each other during the thirty-day period. The results showed that the number of Staphylococcus aureus in the sample with no sample essential oils have lower growth. Yeast growth rate in the first and second days was reported zero in the Samples containing essential oil and on the third day, yeast growth was significantly increased in the non-essential oil sample. The number of mildew observed on the 30th day in the essential oil samples was significantly reduced. The number of acidophilic bacteria in both samples was reported to be zero on the first and second days on the third day, however, in the content of the essential oil was significantly lower. The total microbial load of the non-essential oil samples in three days was much higher than that of the essential oil samples. The results of antioxidant activity analysis showed that the total antioxidant activity was higher in the essential oil samples during the whole storage period. The results showed that the use of Zataria multiflora Boiss. Essential oil can increase the shelf life of the processed olives and replace the chemical preservatives.