بررسي خواص آنتي اكسيداني و ضد ميكروبي عصاره گياهان چاي كوهي، كاسني،قدومه،پنيرك و گزنه

چكيده انگليسي :

Investigation of antimicrobial and antioxidant activities of extracts of Stachys lavandulifolia vahl Malva neglecta Alyssum murale Cichorium intybus and Uritica dioica Marzieh Soltani m soltani@ag iut ac ir Date of Submission 2011 9 20 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiSupervisor Sabihe Soleimanianzad soleiman@cc iut ac ir Mehdi Kadivar kadivar@cc iut ac irAbstract Using the herbal medicines and their products has made the role of these plants more important in theeconomic cycle so that the increasing consumption of them is not restricted to developing countries butthey even have a special stand in the developed countries In our country as the result of geographicaland environmental diversity different species of plants grow 7500 herbal species of plants forms thedominant kind A large number of these species include herbal medicines Therefore studying theeffective material of Iran s natural kind is necessary Aromatic plants are those that include aromaticcompound or in other words essence Most of the aromatic compounds that exist in the plants haveantioxidant and medicinal activities Experts use the leaves and flowers of these plants widely intraditional medicine and aromatherapy Herbal medicines besides having essence and aroma because ofhaving antioxidant property of their phenol compounds and being healthy are in the center of attention phenol compounds are a member of secondary metabolits found in different plants 4000 8000 phenolcompounds are identified that are secondary and by products of plants metabolism The main role ofthese compounds in plants is to protect them against free radical stresses produced under photosynthesisand extra purple ray condition phenol compounds include flavonoids and phenolic acids to phenols withhigh molecular weight i e tanans Flavonoids are the commonest natural antioxidants that are able to actas an antioxidant in a wide range of systems Most of the foods that humans use have different amount oflipid that are different structurally and functionally Furthermore chemical and enzyme processes used inindustry result in the production of new and changed lipids Every compound that postpones or preventsthe sharp spread caused by oxidation is called antioxidant Adding antioxidant results in prolongation ofpreservation and prevention of drop in the nutrition value of the products The function of antioxidant isto postpone the oxidation of an organic material in order to increase the useful shelflife or durability ofthat material phenol compounds are the most effective antioxidant These compounds donate hydrogenatom well and their radical average is stable because of resonance Using the herbal elements and theirextracts have been tested since a long time ago to prevent oxidative putridity of the foods Substitutingnatural antioxidants is very usefull In this project extracts of Stachys lavandulifolia vahl Cichoriumintybus Alyssum murale Malva neglecta and Urtica dioica was extracted by methanol 80 persent Then the total amount of phenol compounds and flavonoids were measured Antioxidant properties of extractswere studied through two systems model DPPH and reducing ability In the next phase theirantimicrobial properties were studied by Disc diffusion and Well diffusion methods against the followingbacteria Escherichia coli Staphylococus aureus Listeria monocytogenes Bacillus cereus and rodotrula and Penicilium Italicum fungal species The results of studying the antioxidant ability of extracts throughreducing ability system model showed that extracts have a good reducing ability and are able to changethe oxidation reducing situation of the metals and reduce their catalyst ability The ability of extracts intrapping and deactivating the free radicals is shown by DPPH system model In this system model extracts showed proper antioxidant ability The results of measuring antimicrobial property of extracsshowed the ant

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بررسي خواص آنتي اكسيداني و ضد ميكروبي عصاره گياهان چاي كوهي، كاسني،قدومه،پنيرك و گزنه

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