فعالیت ضدمیکروبی و سایر فعالیت‌های زیستی عصاره‌های هل (Elettaria cardamomum L.): مطالعه‌ای مقایسه‌ای بین عصاره آبی، الکلی و روغن اسانسی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشکده داروسازی، دانشگاه مستنصریه، بغداد، 11001، عراق.

2 گروه زیست‌شناسی، دانشکده علوم، دانشگاه مستنصریه، بغداد، 11001، عراق

3 دانشگاه بلاد الرافدین، دیالی، 32001، عراق.

4 دانشکده علوم، دانشگاه دیالی، دیالی، 32001، عراق.

چکیده

هدف: هدف اصلی این پژوهش، مقایسه ویژگی‌های شیمیایی، فعالیت ضدباکتریایی و ظرفیت آنتی‌اکسیدانی سه نوع عصاره مختلف حاصل از دانه‌های Elettaria cardamomum شامل عصاره آبی، عصاره اتانولی و روغن اسانسی بود. این مطالعه با هدف ارزیابی قابلیت استفاده از این عصاره‌ها به‌عنوان ترکیبات زیست‌فعال طبیعی در کاربردهای دارویی و همچنین نگهداری مواد غذایی انجام شد.
مواد و روش‌ها: دانه‌های E. cardamomum به‌وسیله روش استخراج آبی، حلال آلی (اتانول) و تقطیر با آب برای تولید روغن اسانسی استخراج شدند. پروفایل مولکولی روغن اسانسی با استفاده از دستگاه کروماتوگرافی گازی-طیف‌سنجی جرمی (GC-MS) مورد تجزیه‌وتحلیل قرار گرفت. اثربخشی ضدمیکروبی عصاره‌ها در برابر برخی باکتری‌های بیماری‌زا با استفاده از روش انتشار دیسکی (اندازه‌گیری قطر هاله مهاری) و آزمون حداقل غلظت مهاری (MIC) ارزیابی شد. ظرفیت آنتی‌اکسیدانی با استفاده از آزمون مهار رادیکال آزاد DPPH (2,2-دی‌فنیل-1-پیکریل‌هیدرازیل) اندازه‌گیری گردید.
نتایج: بررسی شیمیایی روغن اسانسی نشان داد که آلفا-ترپینیل استات و ترکیب 8,8′-(3-methyl-1-oxobutylidene) bis (3,6-dioxa-1,8-octanediyl) اجزای غالب آن هستند. عصاره آبی بیشترین اثر ضدباکتریایی را، به‌ویژه علیه Staphylococcus aureus، نشان داد؛ به‌طوری‌که قطر هاله مهاری برابر با 18.0 ± 0.5 میلی‌متر و مقادیر MIC در بازه 12.5 تا 50 میلی‌گرم بر میلی‌لیتر بود. در مقابل، روغن اسانسی کمترین فعالیت ضدباکتریایی را نشان داد. عصاره اتانولی در مقایسه با سایر عصاره‌ها دارای بیشترین توان آنتی‌اکسیدانی بود و کمترین مقدار IC₅₀ (بر حسب میکروگرم بر میلی‌لیتر) را ثبت کرد. این برتری به توان بالای اتانول در استخراج ترکیبات فنولی و فلاونوئیدی قطبی نسبت داده می‌شود.
نتیجه‌گیری: نتایج این پژوهش نشان می‌دهد که کارایی زیستی E. cardamomum به‌طور قابل توجهی تحت تأثیر روش استخراج مورد استفاده قرار دارد. عصاره آبی برای کاربردهای ضدباکتریایی مناسب‌تر است، در حالی‌که عصاره اتانولی برای اهداف آنتی‌اکسیدانی انتخاب بهینه محسوب می‌شود. این یافته‌ها کاربرد سنتی هل را تأیید کرده و نشان می‌دهد که انتخاب حلال مناسب نقش اساسی در به حداکثر رساندن مزایای دارویی و نگهدارندگی آن در صنایع غذایی و داروسازی دارد.

کلیدواژه‌ها

عنوان مقاله [English]

Antimicrobial and other biological activity of Cardamom (Elettaria cardamomum L.) extracts: A comparative study of aqueous, alcohol, and oil extracts

نویسندگان [English]

  • Marwa Lafta Jabur 1
  • Lubna Amer Mohammed 1
  • Khetam Habeeb Rasool 2
  • Sajjad Yaquob Yuosif 3
  • Shahrazad Ahmed Khalaf 4
1 College of Pharmacy, Mustansiriyah University, Baghdad, 11001, Iraq.
2 Department of Biology, College of Sciences, Mustansiriyah University, Baghdad,11001, Iraq.
3 University of Bilad Alrafidain, Diyala, 32001, Iraq.
4 Department of forensic sciences, College of Sciences, Diyala University, Diyala,32001, Iraq.
چکیده [English]

Objective
The main goal of this study was to compare the chemical character, antibacterial activity, and antioxidant capacity of three distinct extracts from Elettaria cardamomum seeds: an aqueous extract, an ethanolic extract, and an essential oil. This study aimed to assess their viability as natural bioactive substances for medicinal and also purposes in food preservation.
Materials and methods
E. cardamomum seeds underwent extraction via aqueous methods, organic solvent (ethanol), and hydro-distillation for essential oil production. The essential oil's molecular profile was analyzed using Gas Chromatography-Mass Spectrometry (GC-MS) devise. The antimicrobial effectiveness was assessed against specific pathogenic bacteria utilizing the disk diffusion method (inhibition zones) and the Minimum Inhibitory Concentration (MIC) assay. The antioxidant capacity was assessed by using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging test.
Results
The chemical study of the essential oil revealed that alpha-terpinyl acetate and 8,8′-(3-methyl-1-oxobutylidene) bis (3,6-dioxa-1,8-octanediyl) diacetate are the predominant ingredients. The aqueous extract exhibited the highest antibacterial efficacy, especially against Staphylococcus aureus, with an inhibition zone of 18.0 ± 0.5 mm and MIC values between 12.5 and 50 mg/mL. In contrast, the essential oil demonstrated the minimal antibacterial efficacy. The ethanolic extract exhibited superior antioxidant ability compared to other preparations, achieving the lowest IC_{50} value in µg/mL. This superiority is ascribed to the high efficacy of ethanol in extracting polar phenolic and flavonoid molecules.
Conclusion
The research reveals that the biological efficacy of E. cardamomum is significantly influenced by the extraction process employed. The aqueous extract is more useful for antibacterial uses, whilst the ethanolic extract is optimal for antioxidant reasons. These findings corroborate the conventional application of cardamom and indicate that choosing the suitable solvent is essential for maximizing its medicinal and preservation advantages in the food and pharmaceutical sectors. Phytochemical and biological properties of cardamom extracts are explored and it is suggested that these results add to the current literature that supports use of natural plant-based anti-microbials as suitable alternatives to synthetic compounds in food safety and healthcare.

کلیدواژه‌ها [English]

  • antimicrobial activity
  • aqueous extract
  • ethanolic extract
  • GC-MS
  • natural antimicrobials

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مجله بیوتکنولوژی کشاورزی
دوره 18، شماره 1
فروردین 1405
صفحه 439-456

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