بررسی ویژگی‌‌های شیمیایی و فعالیت ضد‌میکروبی اسانس درمنه کپه داغی بر باکتری‌‌های عامل بیماری های عفونی در شرایط برون‌تنی

در ﺳﺎلﻫﺎی اﺧﯿﺮ، ﺑﻪ ﻣﻨﻈﻮر ارﺗﻘﺎء ﮐﯿﻔﯿﺖ ﺑﻬﺪاﺷﺘﯽ و ﮐﺎﻫﺶ ﺧﻄﺮات ﻧﺎﺷﯽ از ﻧﮕﻬﺪارﻧﺪهﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ در ﺻﻨﻌﺖ ﻏﺬا، ﺗﻮﺟﻪ ﭘﮋوﻫﺸﮕﺮان ﺑﻪ اﺳﺘﻔﺎده از ﺗﺮﮐﯿﺒﺎت ﻃﺒﯿﻌﯽ ﺑﻪ وﯾﮋه اﺳﺎﻧﺲﻫﺎی ﮔﯿﺎﻫﯽ ﻣﻌﻄﻮف ﺷﺪه اﺳﺖ. اﯾﻦ ﺗﻐﯿﯿﺮ روﯾﮑﺮد ﺑﻪ دﻟﯿﻞ ﺧﻮاص آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و ﺿﺪﻣﯿﮑﺮوﺑﯽ آنﻫﺎ ﺑﻮده اﺳﺖ. در ﻫﻤﯿﻦ راﺳﺘﺎ، ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ، ﻣﯿﺰان ﻣﺤﺘﻮای ﻓﻨﻮل و ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ و ﻫﻤﭽﻨﯿﻦ ﺧﻮاص ﺿﺪﻣﯿﮑﺮوﺑﯽ اﺳﺎﻧﺲ درﻣﻨﻪ ﮐﭙﻪ داﻏﯽ ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد، اﺳﺎﻧﺲ درﻣﻨﻪ ﮐﭙﻪ داﻏﯽ ﺣﺎوی ﻓﻨﻮل ﮐﻞ )60.43 ± 4.11 ﻣﯿﻠﯽﮔﺮم ﮔﺎﻟﯿﮏ اﺳﯿﺪ در ﮔﺮم( و ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ )38.24 ± 3.21 ﻣﯿﻠﯽﮔﺮم ﮐﻮﺋﺮﺳﺘﯿﻦ در ﮔﺮم( ﺑﺎﻻی ﺑﻮد. ارزﯾﺎﺑﯽ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻧﺸﺎن داد ﮐﻪ اﺳﺎﻧﺲ ﺗﻮاﻧﺎی ﺑﺎﻻی در ﻣﻬﺎر راﯾﮑﺎل آزاد dpph )63.49 ± 1.25% درﺻﺪ( و abts )70 /61±1 /20 درﺻﺪ( دارد. ﻧﺘﺎﯾﺞ اﺛﺮ ﺿﺪﻣﯿﮑﺮوﺑﯽ ﺑﺮ ﺳﻮﯾﻪﻫﺎی ﺑﺎﮐﺘﺮﯾﺎﯾﯽ ﺑﯿﻤﺎریزا )ﮔﺮم ﻣﺜﺒﺖ؛ اﺳﺘﺮﭘﺘﻮﮐﻮﮐﻮس ﭘﯿﻮژﻧﺰ ، اﺳﺘﺎﻓﯿﻠﻮﮐﻮﮐﻮس اورﺋﻮس و ﺑﺎﺳﯿﻠﻮس ﺳﻮﺑﺘﻠﯿﺲ و ﮔﺮم ﻣﻨﻔﯽ؛ ﺷﯿﮕﻼ دﯾﺴﺎﻧﺘﺮی، ﮐﻠﺒﺴﯿﻼ اﺋﺮوژﻧﺰ و اﺷﺮﺷﯿﺎ ﮐﻠﯽ( ﻧﺸﺎن داد ﮐﻪ ﺑﺎﮐﺘﺮیﻫﺎی ﮔﺮم ﻣﺜﺒﺖ ﻧﺴﺒﺖ ﺑﻪ ﺑﺎﮐﺘﺮیﻫﺎی ﮔﺮم ﻣﻨﻔﯽ در ﺑﺮاﺑﺮ اﺳﺎﻧﺲ درﻣﻨﻪ ﮐﭙﻪ داﻏﯽ ﺣﺴﺎﺳﯿﺖ ﺑﺎﻻﺗﺮی داﺷﺘﻨﺪ. اﯾﻦ ﭘﮋوﻫﺶ ﻧﺸﺎن داد ﮐﻪ اﺳﺎﻧﺲ درﻣﻨﻪ ﮐﭙﻪ داﻏﯽ، ﺣﺎوی ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل ﺑﺎ ﻓﻌﺎﻟﯿﺖ ﺿﺪﻣﯿﮑﺮوﺑﯽ اﺳﺖ . اﯾﻦ ﯾﺎﻓﺘﻪ، ﭘﺘﺎﻧﺴﯿﻞ اﯾﻦ اﺳﺎﻧﺲ ﮔﯿﺎﻫﯽ را ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻨﯽ ﻃﺒﯿﻌﯽ ﺑﺮای ﻧﮕﻬﺪارﻧﺪهﻫﺎی ﺷﯿﻤﯿﺎﯾﯽ ﻣﻀﺮ در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ ﺗﺎﯾﯿﺪ ﻣﯽﮐﻨﺪ.

investigating the chemical properties and antimicrobial activity of artemisia kopetdaghensis essential oil against infectious disease-causing bacteria in vitro

in recent years, in order to improve the hygienic quality and reduce the risks associated with chemical preservatives in the food industry, researchers have focused on the use of natural compounds, especially essential oils. this shift in approach is due to their antioxidant and antimicrobial properties. in this context, the antioxidant activity, total phenolic and flavonoid content, and antimicrobial properties of the essential oil of artemisia kopetdaghensis were investigated. results showed that artemisia kopetdaghensis essential oil contained high levels of total phenols (60.43 ± 4.11 mg gallic acid equivalent/g) and total flavonoids (38.24 ± 3.21 mg quercetin equivalent/g). evaluation of antioxidant activity revealed that the essential oil exhibited a strong ability to scavenge dpph radicals (63.49 ± 1.25%) and abts radicals (70.61 ± 1.20%). the antimicrobial activity against pathogenic bacterial strains (gram-positive: streptococcus pyogenes, staphylococcus aureus, and bacillus subtilis; gram-negative: shigella dysenteriae, klebsiella aerogenes, and escherichia coli) revealed that gram-positive bacteria were more susceptible to artemisia kopetdaghensis essential oil compared to gram-negative bacteria. this research demonstrated that the essential oil of artemisia kopetdaghensis contains bioactive compounds with antimicrobial activity. this finding confirms the potential of this plant-based essential oil as a natural alternative to harmful chemical preservatives in the food industry.