نشریه پژوهش در متابولیت های گیاهی
پیاپی 1 (پاییز 1401)

From ancient times between people Thymus genus is one of the important and known plant groups as medicinal and edible herbs.E-Azarbayjan province with nearly 7 species belong to Thymus genus with local name(Kahlik Outi) is one of the rich provinces of Iran from this viewpoint. Thymus migricus is one of the species belong to this genus.For determination of essential oil compounds samples were collected from Mishoo and Espiran regions at flowering stage.Geographycal characters were registered by GPS and soil samples were taken from 30cm depth.. Collected plants were transferred to lab and dried on natural and shadow condition. Then they grinned and essential oil extraction was done by hydrodistillation method with Clevenger apparatus (Pharmacopoeia Britanica) for 2.5 hours.Essential oils were dried by sodium sulfate anhydrous. Essential oils compounds were identified by gas chromatography (GC) and coupled gas chromatography-mass spectroscopy instruments(GC/MS).Eleven and nine compounds in Mishoo and Espiran were determined in essential oils respectively. The results show that essential oil yield in Mishoo is (0.93%) and Espiran is (0.38%) with respect to dry weight of samples and major compounds are linalool(65.57- 46.36 %),citronellol(15.63- 0 %) , geraniol(2.79- 26.74 %) geranil acetate(2.83- 6.17%) respectively.Thymus migricus essential oil with high percent of linalool can be used in cosmetic and perfume industries.

In this study, Ocimum basilicum essential oil was extracted according to hydrodistillation method and its antifungal activity (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) against fungi causing postharvest rots in apple was investigated. In addition, its constituents (by gas chromatography coupled to mass spectrometer), total phenol content, total flavonoids, and antioxidant activity (based on DPPH and ABTS free radical scavenging methods) were determined. Estragole was the main constituent of Ocimum basilicum essential oil with 65.43%. The essential oil contained 38.14 mg GAE/g total phenol and 11.17 mg QE/g total flavonoids. The results of antioxidant activity test showed that the free radical scavenging activity based on DPPH and ABTS methods were 66.85% and 73.70%, respectively. According to the results of disk diffusion agar and well diffusion agar methods, Penicillium expansum and Botrytis cinerea with the highest and lowest diameter of growth inhibition zones, respectively, were the most sensitive and resistant fungal strains to the essential oils. The results of minimum inhibitory and fungicidal concentration tests of essential oil showed a similar trend. In general, Ocimum basilicum essential oil contains many bioactive compounds with significant antioxidant and antifungal activity, which shows its ability as a natural preservative to improve the shelf life of horticultural products.

The aim of this study was to replace part of wheat flour (0, 15 and 30%) with millet flour in doughnuts. gum (0, 0.50 and 1%) was used to improve the technological properties and reduce oil content of doughnut. Also, the effect of black seed essential oil (50, 100, 150 and 200ppm) on microbial and sensory properties of doughnuts was evaluated. The results showed that the sample containing 15% millet flour and 0.50% gum had the highest volume and the lowest oil content and firmness during 2 hours after frying. The samples containing 15 and 30% of millet flour and 1% gum had the lowest firmness during one week. Increasing gum and millet flour in the formulation increased and decreased the moisture content of doughnut, respectively. The sample containing 100% wheat flour and 1% gum had the highest moisture content during one week after frying. The results of adding black seed essential oil to the formulation showed that the growth rate of mold and yeast in samples containing 50, 100, 150 and 200 ppm of essential oil was 17.51, 26.27, 61.64 and 100% lower than the control (no essential oil) after one week. In the sensory evaluation, the highest odor and taste score were given to the samples containing 100 and 150 ppm of essential oil. Therefore, based on technological, sensory and microbial properties, the sample containing 15 millet flours, 0.5% of gum and 150 ppm of black seed essential oil is introduced as the best example of this research.

In this study the chemical composition of essential oil of Cornutia pyramidata grown at south of Iran was investigated. Plants were sampled from Mollasani city (located at Khuzistan province in south of Iran), were air-dried and the essential oils of plant leaves were obtained by clevenger apparatus and analyzed by chromatography–mass spectrometry (GC-MS). The essential oil yields were calculated at a rate of 0.3%. In total, 55 compounds were isolated from C. pyramidata essential oil (CPEO). The results showed that CPEO mainly contained about 19.05% trans-Caryophyllene (a natural bicyclic sesquiterpene) and 11.99% Geranyl linalool isomer A (a natural bicyclic monoterpene). The other compounds were found in small amounts (ranged 0.05- 2.22%) in CPEO. aa a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a a

The aim of this study was to isolate the ethanolic extract of Quercus persica leaves via maceration method and determination of its total phenol content (via Folin-Ciocalteu method), total flavonoid content (via aluminium chloride colorimetric method), antioxidant activity (based on DPPH and ABTS radical scavenging methods), and antimicrobial effect (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration procedures). The extract contained 79.21 mg GAE/g phenolic compounds and 35.10 mg QE/g flavonoid compounds. The leaf ethanolic extract of Q. persica had a remarkable antioxidant activity, and it showed 52.60% DPPH free radical scavenging effect and 60.50% ABTS free radical scavenging activity. The extract had a concentration-dependent antimicrobial activity. The highest and lowest inhibition zones were respectively observed for Staphylococcus epidermidis (18.60 mm) and Salmonella typhi (14.80 mm), through disk diffusion agar method, in the presence of 100 mg.ml-1 extract. In well diffusion agar method, the inhibition zones for the above bacterial species were 14.90 mm and 15.10 mm, respectively. Moreover, the minimum inhibitory concentrations for the sensitive species (S. epidermidis) and the resistant bacteria (S. typhi) were 32 and 256 mg.ml-1, respectively. The results of this study show that the leaf ethanolic extract of Q. persica could be used as a naturally bioactive compound to substitute synthetic preservative agents.

In the present experiment, sour orange and pomegranate wood as well as the main petiole and palm leaflets were soaked in water for 24 and 48 hours and some biochemical indices and biochemical compounds were measured and the allopathic effects was evaluated. The results showed a significant difference in electrical conductivity (EC), pH, soluble solids as well as some biochemical compounds including total phenols, flavonoids and tannin index between plant sample extracts in both successive washing stages. In all three plant samples, the amount of biochemical compounds in the second stage was significantly reduced compared to the first stage. Evaluation of allopathic effects of the extract prepared from the samples using lettuce seed germination test (as a model plant) showed that seed germination percentage, germination index, root length and shoot length in lettuce under the influence of the extract prepared from washing the sample Orange, pomegranate and date leaves had a significant decrease compared to the control (distilled water) treatment. These results indicate the importance of biochemical compounds in wood of fruit trees and measuring the changes of these compounds in cases such as the preparation of wood mulch, compost and leaf litter and other products that are prepared from wood waste of fruit trees.