بررسي مهار رشد مخمرهاي عامل فساد مواد غذايي توسط اسانس بادرنجبويه (officinalisMelissa) و عصاره پونه (Mentha pulegium)

Evaluation of Growth Inhibition of Food Spoilage Yeasts by Lemon Balm Essential Oil (Melissa officinalis) and Extract of Pennyroyal (Mentha pulegium)

مقدمه: اسانس بادرنجبويه (officinalisMelissa) و عصاره پونه (Mentha pulegium) به عنوان طعم دهنده در صنعت غذا استفاده مي‌شوند وفعاليت ضد ميكروبي اين گياهان در مطالعات گوناگون نشان داده شده است. هدف از اين پژوهش بررسي اثر ضد مخمري اسانس بادرنجبويه وعصاره پونه عليه سه مخمر عامل فساد مواد غذايي مي‌باشد. مواد و روش‌ها: تركيبات شيميايي اسانس بادرنجبويه توسط دستگاه GC/MSشناسايي شد و ميزان فنل كل عصاره پونه با استفاده از روش فولين سيوكالتو ارزيابي گرديد. فعاليت ضد مخمري اسانس و عصاره با استفاده از روش ميكرودايلوشن مورد بررسي قرارگرفت. يافته‌ها: ژرانيل استات ( 287/25%)، سيترال (378/12%)، زد-سيترال (3/14%)، اي – سيترال (447/9%) و ژرانيول (55/9%) به عنوان تركيبات عمده اسانس بادرنجبويه جداسازي و شناسايي گرديد. ميزان فنل كل برحسب ميلي گرم گاليك اسيد بر گرم عصاره پونه برابر 2/0 ±48/252 تعيين شد.حداقل غلظت بازدارندگي اسانس بادرنجبويه در برابر ساكارومايسس سرويزيه، كلويورومايسس ماركسيانوس و رودوتورولا گلوتنيس به ترتيب برابر 562/1، 125/3 و Lm/µL195/0 و ميزان حداقل غلظت بازدارندگي عصاره پونه نيز به ترتيب 5/17، 583/14 و Lm/gm583/14 مشاهده شد. نتيجه‌گيري:اسانس بادرنجبويه و عصاره پونه داراي فعاليت ضد مخمري مناسبي مي باشند. بنابراين مي توان از اسانس بادرنجبويه و عصاره پونه به عنوان يك تركيب نگهدارنده طبيعي در صنعت غذا استفاده نمود.

Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in several studies. The aim of this study was to investigate the growth inhibition of food spoilage yeasts by lemon balm essential oil and extract of pennyroyal. Materials and Methods: The chemical compounds of the essential oils were analysed and identified by GC apparatus connected to the mass spectrometer detector. The total phenolic compounds of the extract of pennyroyal were determined by Folin-Ciocalteu method. The anti yeast activities of (minimum inhibitory concentration and mortality) lemon balm essential oil and extract of pennyroyal against yeasts causing food spoilage were assessed by using microdilution. Results: The results showed that geranyl acetate (25.29%), sytral )12.38%(, z-sytral )14.3%(, e- sytral (9.45%) and geraniol (9.55%) were the main constituents of the essential oil of lemon balm. The total amount of phenolic compounds in pennyroyal extract based on gallic acid was 252.48±0.2 mg/gr. Minimum inhibitory concentrations of lemon balm essential oil against Saccharomyces cerevisiae, Rhodotorula glutinis and Kluyveromyces marxianus were 1.562, 3.125 and 0.195 ?L/mL, respectively and the minimum inhibitory concentrations of pennyroyal extract, for the above mentioned microorganisms were 17.500, 14.583 and 14.583 mg/mL, respectively. Conclusion: The lemon balm essential oil and the extract of pennyroyal have shown antimicrobial activities and might be employed as natural products in food industry successfully.