ارزیابی فنول و فلاونوئید کل، توانایی رادیکال گیرندگی و اثر ضد قارچی عصاره اتانولی انجیر بنگالی بر کپک‌های عامل فساد میوه پرتقال طی انبارمانی

ﻫﺪف از اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺮرﺳﯽ آﻧﺎﻟﯿﺰ ﻓﯿﺘﻮﺷﯿﻤﯿﺎﯾﯽ و ﻓﻌﺎﻟﯿﺖﻫﺎی ﺿﺪﻗﺎرﭼﯽ ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ اﻧﺠﯿﺮ ﺑﻨﮕﺎﻟﯽ ficus benghalensis ﺑﺮ رﺷﺪ ﺳﻮﯾﻪﻫﺎی ﻗﺎرﭼﯽ ﺑﯿﻤﺎریزا ﻋﺎﻣﻞ ﻓﺴﺎد ﻣﯿﻮه ﭘﺮﺗﻘﺎل ﻃﯽ اﻧﺒﺎرﻣﺎﻧﯽ ﭘﻨﯽﺳﯿﻠﯿﻮم دﯾﺠﯿﺘﺎﺗﻮم و ﭘﻨﯽﺳﯿﻠﯿﻮم اﯾﺘﺎﻟﯿﮑﻮم ﺑﻮد. ﻣﯿﺰان ﻓﻨﻮل ﮐﻞ ﻣﻄﺎﺑﻖ روش ﻓﻮﻟﯿﻦ- ﺳﯿﻮﮐﺎﻟﺘﻮ، ﻣﯿﺰان ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ ﺑﺮ اﺳﺎس روش رﻧﮓ ﺳﻨﺠﯽ ﮐﻠﺮﯾﺪ آﻟﻮﻣﯿﻨﯿﻮم و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﺑﺮ اﺳﺎس روشﻫﺎی ﻣﻬﺎر رادﯾﮑﺎل آزاد dpph و abts ﻣﻮرد ارزﯾﺎﺑﯽ ﻗﺮار ﮔﺮﻓﺖ. روشﻫﺎی ﻣﺨﺘﻠﻔﯽ دﯾﺴﮏ دﯾﻔﯿﻮژن آﮔﺎر، ﭼﺎﻫﮏ آﮔﺎر، ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻣﻬﺎرﮐﻨﻨﺪﮔﯽ رﺷﺪ و ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻗﺎرچﮐﺸﯽ ﺑﺮای ارزﯾﺎﺑﯽ ﻓﻌﺎﻟﯿﺖ ﺿﺪ ﻗﺎرﭼﯽ ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ اﻧﺠﯿﺮ ﺑﻨﮕﺎﻟﯽ ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﺮﻓﺖ. ﻣﯿﺰان ﻓﻨﻮل و ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ ﻋﺼﺎره ﺑﻪ ﺗﺮﺗﯿﺐ mg gae/g 1/62 ± 110/49 و mg qe/g 1/57 ± 62/60 ﺑﻮد. ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ اﻧﺠﯿﺮ ﺑﻨﮕﺎﻟﯽ ﺑﺮ ﭘﺎﯾﻪ روشﻫﺎی ﻣﻬﺎر رادﯾﮑﺎل dpph و abts ﺑﻪ ﺗﺮﺗﯿﺐ ﻣﻌﺎدل 0/46 ± 48/56 و0/38 ± 57/20 ﻣﯿﮑﺮوﮔﺮم در ﻣﯿﻠﯽﻟﯿﺘﺮ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ. ﻣﻄﺎﺑﻖ ﻧﺘﺎﯾﺞ آزﻣﻮنﻫﺎی دﯾﺴﮏ دﯾﻔﯿﻮژن آﮔﺎر و ﭼﺎﻫﮏ آﮔﺎر، ﻓﻌﺎﻟﯿﺖ ﺿﺪ ﻗﺎرﭼﯽ ﻋﺼﺎره واﺑﺴﺘﻪ ﺑﻪ ﻏﻠﻈﺖ ﺑﻮد و ﺳﻮﯾﻪﻫﺎی ﻗﺎرﭼﯽ ﭘﻨﯽﺳﯿﻠﯿﻮم دﯾﺠﯿﺘﺎﺗﻮم و ﭘﻨﯽﺳﯿﻠﯿﻮم اﯾﺘﺎﻟﯿﮑﻮم ﺑﻪ ﺗﺮﺗﯿﺐ ﺑﺎ ﮐﻤﺘﺮﯾﻦ و ﺑﯿﺸﺘﺮﯾﻦ ﻗﻄﺮ ﻫﺎﻟﻪ ﻋﺪم رﺷﺪ، ﻣﻘﺎومﺗﺮﯾﻦ و ﺣﺴﺎسﺗﺮﯾﻨﮕﻮﻧﻪﻫﺎ در ﺑﺮاﺑﺮ ﻋﺼﺎره ﺑﻮدﻧﺪ. ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﻣﻬﺎرﮐﻨﻨﺪﮔﯽ ﺑﺮای ﺳﻮﯾﻪﻫﺎی ﻓﻮق ﺑﻪ ﺗﺮﺗﯿﺐ 16 و 8 ﻣﯿﻠﯽﮔﺮم در ﻣﯿﻠﯽﻟﯿﺘﺮ و ﺣﺪاﻗﻞ ﻏﻠﻈﺖ ﮐﺸﻨﺪﮔﯽ 512 و 128 ﻣﯿﻠﯽﮔﺮم در ﻣﯿﻠﯽﻟﯿﺘﺮ ﺑﺪﺳﺖ آﻣﺪ. ﻣﻄﺎﺑﻖ ﻧﺘﺎﯾﺞ، ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ اﻧﺠﯿﺮ ﺑﻨﮕﺎﻟﯽ ﻣﻨﺒﻊ ﻣﻬﻤﯽ از ﺗﺮﮐﯿﺒﺎت آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﺿﺪ ﻗﺎرﭼﯽ اﺳﺖ و ﻣﯽﺗﻮاﻧﺪ ﺑﺮای اﻓﺰاﯾﺶ ﻋﻤﺮ ﻣﺎﻧﺪﮔﺎری ﻣﺤﺼﻮﻻت ﺑﺎﻏﺒﺎﻧﯽ اﺳﺘﻔﺎده ﺷﻮد.

evaluation of total phenol and flavonoids, radical scavenging ability and antifungal effect of ficus benghalensis ethanolic extract on fungi species causing rot in orange fruit during storage

the aim of this study was to investigate the phytochemical analysis and antifungal activities of ethanolic extract of ficus benghalensis on the growth of fungal strains causing rot in orange fruit during storage (penicillium digitatum and penicillium italicum). total phenol content was evaluated according to folin-ciocalteu method, total flavonoid content was evaluated according to aluminum chloride colorimetric method, and antioxidant activity was evaluated based on dpph and abts free radical scavenging methods. various methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) were used to evaluate the antifungal activity of ethanolic extract of f. benghalensis. the amount of phenol and flavonoids in the whole extract was 110.49 mg gae/g and 62.60 mg qe/g, respectively. antioxidant activity of ethanolic extract of f. benghalensis based on dpph and abts radical inhibition methods was 48.56 and 57.20 μg/ml, respectively. the results of disk diffusion agar and well diffusion agar tests showed that the antifungal activity of the extract was concentration dependent and the fungal strains of penicillium digitatum and penicillium italicum with the lowest and highest diameter of growth inhibition zone, were the most resistant and sensitive species to the extract, respectively. the minimum inhibitory concentrations for the above strains were 16 and 8 mg/ml, respectively, and the minimum fungicidal concentrations were 512 and 128 mg/ml, respectively. according to the results, ethanolic extract of f. benghalensis is an important source of antioxidant and antifungal compounds and can be used to increase the shelf life of food products.