نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه گیاه‎پزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران

2 استادیار، گروه گیاه‎پزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران

3 دانشجوی کارشناسی، گروه گیاه‎پزشکی، دانشکدة کشاورزی، دانشگاه لرستان، لرستان، ایران

چکیده

قرن‌هاست که اسانس دارچین برای محافظت از مواد غذایی در مقابل عفونت‌های میکروبیولوژیکی کاربرد دارد و در 10 سال اخیر این اسانس در بسته‌بندی‌های مواد غذایی به‌عنوان عامل ضدمیکروبی گنجانده شده است. هدف از پژوهش حاضر بررسی فعالیت ضدقارچی اسانس دارچین علیه پاتوژن‎هایBotrytis cinerea، Aspergillus nigerوPenicillium digitatum جدا شده از میوه‎های توت‌فرنگی، گوجه‌فرنگی و پرتقال در محیط داخل و بیرون آزمایشگاه است. اسانس گیاه با استفاده از دستگاه کلونجر استخراج، شناسایی و ترکیبات آن با استفاده از روش کروماتوگرافی گازی متصل به طیف‌سنج جرمی و کروماتوگرافی گازی اندازه‏گیری شد. مهم‌ترین ترکیب موجود در اسانس دارچین سینامآلدهید (51/89 درصد) بود. حداقل غلظت بازدارندگی از رشد اسانس دارچین روی قارچ‌های B. cinerea، A. nigerوP. digitatumدر غلظت 200 میکرولیتر در لیتر و حداقل غلظت قارچ‌کشی در غلظت 400 میکرولیتر در لیتر برای هر سه قارچ بود. فعالیت ضدقارچی این اسانس روی دو قارچ B. cinereaو A. nigerبیشتر از قارچP. digitatumبود و با افزایش غلظت این خاصیت بهبود پیدا ‌کرد. در بررسی‎های خارج از آزمایشگاه، قارچ‌های موجود در مجاورت غلظت 600 میکرولیتر در لیتر از اسانس روی میوه‌های توت‌فرنگی، گوجه‌فرنگی و پرتقال به ترتیب 53/11، 30/7 و 10/10 درصد رشد کردند. این نتایج نشان داد که اسانس دارچین دارای پتانسیل خوبی به‌عنوان عامل ضد قارچی طبیعی برای کنترل بیماری‌های پس از برداشت میوه‌جات و سبزیجات است.

کلیدواژه‌ها

عنوان مقاله [English]

Cinnamon bark essential oil compounds and its antifungal effects against fungal rotting of fruits

نویسندگان [English]

  • Moslem Mousavian 1
  • Eidi Bazgir 2
  • Aref Moradpour 3

1

2

3

چکیده [English]

Cinnamon essential oil has been used for centuries to protect food from microbiological infection and in the last ten years. Cinnamon essential oil is also incorporated into food packaging materials as antimicrobial agent. The Main objectiveof the present study was to determine the antifungal activity of cinnamon essential oil against Botrytis cinerea, Aspergillus niger and Penicillium digitatum fungi isolated from grapes, tomato, and orange. Cinnamon Essential oil was extracted by the Clevenger-type apparatus and identification and amount of the essential oil was performed by using chromatography–mass spectroscopy and gas chromatography. Analysis of the total essential oil content showed that cinnamaldehyde (89.51%), cinnamyl acetate (4.56%), cinnamaldehyde (p-methoxy) (0.97%) and cubebene (0.29%) were the major constituents. The minimum inhibitory concentrations of cinnamon oil against B.cinerea, A. niger and P. digitatum were 200 µl/l and minimum fungicidal concentrations were 400 µl/l for three pathogens. The antifungal activity of cinnamon oil against A. niger and B.cinerea was stronger than that against P. digitatum in MIC concentration and the activity was improved with increasing its concentration. In vivo study, the fungi in the vicinity of concentration 600 µl/l of cinnamon essential oil grown in fruits, 11.53% for strawbery, 7.30% for tomato and 10.10% for orange. These results revealed that cinnamon essential oil has a good potential to be as a natural antifungal agent for control postharvest fruit and vegetables disease.

کلیدواژه‌ها [English]

  • Anti-fungal
  • cinnamaldehyde
  • cinnamon
  • Essential oil
  • mold
جایمند ک. و رضایی م. (1390) دستگاه‎های تقطیر، روش‎های آزمون و شاخص‎های بازداری در تجزیة اسانس. چاپ اول، انجمن گیاهان دارویی، تهران.
350 ص.
درویش نیا م.، رضایی‌نژاد ع.ا. و دلفان ب. (1394) اثر اسانس مرزة خوزستانی، رشینگری، کارواکرول و قارچکش بنومیل بر بازدارندگی رشد قارچ Botrytis cinerea عامل بیماری پوسیدگی خاکستری میوه. به‌‌زراعی کشاورزی. 17 (2): 531-540.
Abasi M. (2010) Sustainable use of natural ingredients in controlling complications after harvesting agricultural crops. Journal Olives, 211 p.
Abbasi A.M., Khan M.A., Ahmad M., Zafar M., Khan H., Muhammad N. and Sultana S. (2009) Medicinal plants used for the treatment of jaundice and hepatitis based on socio-economic documentation. African Journal of Biotechnology. 8(8): 24-35.
 
Abdollahzadeh E., Ojagh S.M., Hosseini H., Irajian G. and Ghaemi E.A. (2016) Predictive modeling of survival/death of Listeria monocytogenes in liquid media: Bacterial responses to cinnamon essential oil, ZnO nanoparticles, and strain. Food Control. 8: 1-12.
Alkahtani M., Abdel-Kareem MHE, El-Naggar M.A. and Sarhan E.A.D. (2011) Some of soil Streptomyces isolates decrease toxigenic capability of Fusarium verticillioides in vitro. American Journal of Biochemistry and Molecular Biology. 1: 389–398.
Arancibia M., Giménez B., López-Caballero M.E., Gómez-Guillén M.C. and Montero P. (2014) Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps. LWT-Food Science and Technology. 59 (2): 989-95.
Bansod S. and Rai M. (2008) Antifungal activity of essential oils from Indian medicinal plants against human pathogenic Aspergillus fumigatus and A. niger. World Journal of Medical Sciences. 3(2): 81-8.
Deans S.G. and Svoboda K.P. (1990) The antimicrobial properties of marjoram (Origanum majarana L.) volatile oil. Flavour and Fragrance Journal. 5: 187-190.
Ferrante A., Alberici A., Antonacci S. and Serra G. (2007) Effect of promoter and inhibitors of phenylalanine ammonia-lyase enzyme on stem bending of cut gerbera flowers. International Conference on Quality Management in Supply Chains of Ornamentals. 75: 471-476.
Goni P., Lopez P., Sanchez C., Gómez-Lus R., Becerril R. and Nerín C. (2009) Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chemistry. 116(4): 982-9.
Gupta C., Garg A.P., Uniyal R.C. and Kumari A. (2008) Comparative analysis of the antimicrobial activity of cinnamon oil and cinnamon extract on some food-borne microbes. African Journal of Microbiology Research. 2(9): 247-51.
Hanekom E., Sivakumar D., Naudé Y., Rohwer E.R. and Korsten L. (2010) Retracted: Influence of postharvest treatments on visual appearance, sensory analysis and aroma volatile compounds of ‘Mauritius’ litchi fruit during storage. Postharvest Biology and Technology. 57(3): 155-61.
Hassanzadeh A. (2012) Cinnamon and its properties. Monthly Training and New Technology Research of Food. 22: 37-39.
Houbraken J., Visagie C.M., Meijer M., Frisvad J.C., Busby P.E., Pitt J.I., Seifert K.A., Louis-Seize G., Demirel R., Yilmaz N. and Jacobs K. (2014) A taxonomic and phylogenetic revision of Penicillium section Aspergilloides. Studies in mycology. 78: 373-451.
Isman M.B. (2016) Pesticides based on plant essential oils: phytochemical and practical considerations. Medicinal and aromatic crops, Production, Phytochemistry and Utilization American Chemical Society. pp. 13-26.
Kavanagh K. (2006) Medical Mycology Cellular and Molecular Techniques. 4th Ed. Recherche, Kildare, Irland, 305 p.
Korsten L. (2006) Advances in control of postharvest diseases in tropical fresh produce. International Journal of Postharvest Technology and Innovation. (1): 48-61.
Li Y.Q., Kong D.X. and Wu H. (2013) Analysis and evaluation of essential oil components of cinnamon barks using GC–MS and FTIR spectroscopy. Industrial Crops and Products. 41: 269-78.
Manso S., Cacho-Nerin F., Becerril R. and Nerín C. (2013) Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging. Food Control. 30(2): 370-378.
Maqbool M., Ali A. and Alderson P.G. (2010) Effect of cinnamon oil on incidence of anthracnose disease and postharvest quality of bananas during storage. International Journal Agriculture and Biology. 12: 516-20.
Mirzaei S., Goltapeh E.M. and Shams-Bakhsh M. (2007) Taxonomical studies on the genus Botrytis in Iran. Journal Agriculture Techology. 3 (1): 65-76.
Ojagh S.M., Rezaei M., Razavi S.H. and Hosseini S.M. (2010) Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry. 122(1): 161-6.
Parthasarathy V.A., Chempakam B. and Zachariah T.J. (2008) Chemistry of Spices. 7th Ed. CABI North American office, Cambridge, 455p.
Ranasinghe L., Jayawardena B. and Abeywickrama K. (2002) Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana. Letters in Applied Microbiology. 35(3): 208-11.
Shan B., Cai Y.Z., Brooks J.D. and Corke H. (2007) Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria. Journal of Agricultural and Food Chemistry. 55(14): 5484-90.
Spadaro D., Ciavorella A., Dianpeng Z., Garibaldi M. and Gullino M.L. (2010) Effect of culture media and pH on the biomass production and biocontrol efficacy of a Metschnikowia pulcherrima strain to be used as a biofungicide for postharvest disease control. Canadian journal of microbiology. 56(2): 128-37.
Suhaj M. (2006) Spice antioxidants isolation and their antiradical activity: a review. Journal Food Compos Anal. 19: 531-7.
Sukatta U., Haruthaithanasan V., Chantarapanont W., Dilokkunanant U. and Suppakul P. (2008) Antifungal activity of clove and cinnamon oil and their synergistic against postharvest decay fungi of grape in vitro. Kasetsart Journal. 42:169-74.
Tajkarimi M.M., Ibrahim S.A. and Cliver D.O. (2010) Antimicrobial herb and spice compounds in food. Food control. 21(9): 1199-218.
Tournas V.H. and Katsoudas E. (2005) Mould and yeast flora in fresh berries, grapes and citrus fruits. Interernational Journal food Microbial. 105(1): 11-17.
Tripathi P., Dubey N.K. and Shukla A.K. (2008) Use of some essential oils as post-harvest botanical fungicides in the management of grey mould of grapes caused by Botrytis cinerea. World Journal of Microbiology and Biotechnology. 24(1): 39-46.
Tzortzakis N.G. (2009) Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce. Innovative Food Science and Emerging Technologies. 10(1): 97-102.
Varma J.N. and Dubey K. (2010) Efficacy of essential oils of Caesulia axillaris and Mentha arvensis against some storage pests causing biodeterioration of food commodities. International Journal Food Microbiology. 68(3): 207-210.
Wang G.S., Deng J.H., Min S.H.I. and Bo L.I. (2012) Mechanisms, clinically curative effects, and antifungal activities of cinnamon oil and pogostemon oil complex against three species of Candida. Journal of Traditional Chinese Medicine. 32(1): 19-24.
Wang S.Y., Chen P.F. and Chang S.T. (2005) Antifungal activities of essential oils and their constituents from indigenous cinnamon (Cinnamomum osmophloeum) leaves against wood decay fungi. Biores technology. 96(7): 813-818.
Win N.K., Jitareerat P., Kanlayanarat S. and Sangchote S. (2007) Effects of cinnamon extract, chitosan coating, hot water treatment and their combinations on crown rot disease and quality of banana fruit. Postharvest biology and technology. 45(3): 333-40.
Xing Y., Li X., Xu Q., Yun J. and Lu Y. (2010) Antifungal activities of cinnamon oil against Rhizopus nigricans, Aspergillus flavus and Penicillium expansum in vitro and in vivo fruit test. International journal of food science and technology. 45(9): 1837-42.
Zhang Y., Liu X., Wang Y., Jiang P. and Quek S. (2016) Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control. 59: 282-9.
Zu Y., Yu H., Liang L., Fu Y., Efferth T., Liu X. and Wu N. (2010) Activities of ten essential oils towards Propionibacterium acnes and PC-3, A-549 and MCF-7 cancer cells. Molecules. 15(5): 3200-10.