ﻣﺠﻠﻪ ﻋﻠﻮم و ﺻﻨﺎ ﻊﯾ ﻏﺬا ﯽﯾ ﯾا ﺮان

(1)

زرا ﯾﺑﺎ ﯽ ﻟﺎﻌﻓ ﯿ ﻣﺪﺿ ﺖ ﯿ

ﺑوﺮﮑ ﯽ ﺘﻧآ ترﺪﻗ ، ﯽ

ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻟﻮﻨﻓ ، ﯽ ﺋﻮﻧوﻼﻓ و ﯿ

ﻪﻧﺰﮔ هرﺎﺼﻋ ﻞﮐ ﺪ :ﯾ

ﻪﻌﻟﺎﻄﻣ ﮏ

ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ

ﺎﺷﻮﻧ ﺪﻤﺤﻣ

1د

، *

ﻠﻋ زوﺮﻬﺑ ﯿ ﻧﺎﻬﺒﻬﺑ هداﺰ

2ﯽ ﻔﻄﺼﻣ ، ﯽ ﺘﻤﺣر ﯽ ﻨﺟ ﯿ دﺎﺑآﺪ

3

1 - ﺸﻧاد ﯿ ﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ ،رﺎ ﯽ

ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ ﻣاد مﻮﻠﻋ هﺪﮑﺸﻧاد ، ﯽ

ﺎﻨﺻ و ﯾ اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ مﻮﻠﻋ هﺎﮕﺸﻧاد ، ي

ﺒﻃ ﻊﺑﺎﻨﻣ و ﯿﻌ ﯽ

ﻧﺎﺛﻼﻣ ،نﺎﺘﺳزﻮﺧ ﯽ

ا ، ﯾ ناﺮ .

2 - دﺎﺘﺳا ﯾ ﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ ،رﺎ ﯽ

ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ ﻣاد مﻮﻠﻋ هﺪﮑﺸﻧاد ، ﯽ

ﻨﺻ و ﺎﯾ اﺬﻏ ﻊ ﯾ ﯽ زروﺎﺸﮐ مﻮﻠﻋ هﺎﮕﺸﻧاد ، ي

ﺒﻃ ﻊﺑﺎﻨﻣ و ﯿﻌ ﯽ

ﻧﺎﺛﻼﻣ ،نﺎﺘﺳزﻮﺧ ﯽ

ا ، ﯾ ناﺮ .

3 - دﺎﺘﺳا ﯾ ﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ ،رﺎ ﯽ

ﻧﺎﺒﻏﺎﺑ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ، ي

زروﺎﺸﮐ مﻮﻠﻋ هﺎﮕﺸﻧاد ، ي

ﺒﻃ ﻊﺑﺎﻨﻣ و ﯿﻌ ﯽ ﻧﺎﺛﻼﻣ ،نﺎﺘﺳزﻮﺧ ﯽ

ا ، ﯾ ناﺮ .

ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ

ﯿ هﺪ

رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :

ﺗ رﺎ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 12 / 10 / 1400

رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 23 / 11 / 1400

ﻠﮐ تﺎﻤﻠﮐ ﯿ ﺪ ي :

ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

،

ﻪﻧﺰﮔ گﺮﺑ

، ﮐﺮﺗ ﯿ ز ﺐ ﯾ لﺎﻌﻓ ﺖﺴ

،

ﻟﺎﻌﻓ ﯿ ﻣﺪﺿ ﺖ ﯿ ﺑوﺮﮑ ﯽ

،

ﺘﻧآ ﺮﺛا ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ .

DOI: 10.22034/FSCT.19.125.147

DOR: 20.1001.1.20088787.1401.19.125.25.4

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ 

: [email protected]

ا زا فﺪﻫ ﯾ

ﻟﻮﻧﺎﺗا هرﺎﺼﻋ جاﺮﺨﺘﺳا ،ﺶﻫوﮋﭘ ﻦ ﯽ

ﮔ گﺮﺑ زا ﯿ

ﻌﺗ و ﻪﻧﺰﮔ هﺎ ﯿﯿ

صاﻮﺧ ﻦ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻣﺪﺿ و ﯿ ﺑوﺮﮑ ﯽ دﻮﺑ نآ . ﻤﻫ ﺮﺑ ﯿ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ،سﺎﺳا ﻦ ﯽ

ﺧ شور ﻪﺑ ﯿ

رد نﺪﻧﺎﺴ

دﺮﮔ جاﺮﺨﺘﺳا لﻮﻧﺎﺗا ﯾ

اﻮﺘﺤﻣ ﺲﭙﺳ و ﺪ ي

ﺋﻮﻧوﻼﻓ ،ﻞﮐ لﻮﻨﻓ ﯿ

،ﻞﮐ ﺪ ﻟﺎﻌﻓ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ) ود ﻪﺑ

دار رﺎﻬﻣ شور ﯾ

دازآ لﺎﮑ وDPPH

(ABTS ﻣﺪﺿ ﺮﺛا و ﯿ

ﺑوﺮﮑ ﯽ نآ ) د شور رﺎﻬﭼ ﻪﺑ ﯾ

ﮏﺴ

دﯾ ﻔﯿ ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ،رﺎﮔآ ﮏﻫﺎﭼ ،رﺎﮔآ نژﻮ ﯽ

ﮔﺪﻨﺸﮐ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ و ﺪﺷر ﯽ

( رد

ﺮﺘﮐﺎﺑ ﺮﺑاﺮﺑ ي ﺎﻫ ﺗ ﻼﻧﻮﻤﻟﺎﺳي ﯿﻔ ﯽ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ﺳﺎﺑ ، ﯿ سﻮﺋﺮﺳ سﻮﻠ ﻟﯿ و

ﺮﺘﺴ ﯾ ا ﺎ ﯾ اﻮﮐﻮﻨ زاﺪﻧا هﮔ ﯿﺮ ي

دﺮﮔ ﯾ ﺪ . ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ﻪﻧﺰﮔ گﺮﺑ وﺎﺣ

ي mg GAE/g 49

/ 0 42 ± / 65 ﻞﮐ لﻮﻨﻓ

و mg QE/g 30

/ 0 19 ± / 22 ﺋﻮﻧوﻼﻓ ﯿ دﻮﺑ ﻞﮐ ﺪ .

ا ﺮﺑ هوﻼﻋ ﯾ

هرﺎﺼﻋ ،ﻦ رﺎﻬﻣ ﻪﺑ ردﺎﻗ

دار ﯾ لﺎﮑ ﺎﻫ ي دازآ ﻣ ﻪﺑ DPPH

ﯿ ناﺰ 54 / 0 90 ± / 61 ﺪﺻرد و ﻣ ﻪﺑ ABTS ﯿ ناﺰ 47 / 0

±

10 / 70 ﺪﺻرد دﺮﮔ ﯾ ﺪ . ﺘﻧﺎ ﯾ ﻣﺪﺿ ﺞ ﯿ ﺑوﺮﮑ ﯽ ﺮﺘﮐﺎﺑ ﻪﮐ داد نﺎﺸﻧ ي

ﺎﻫ ي ﺖﺒﺜﻣ مﺮﮔ ﺳﺎﺑ)

ﯿ سﻮﻠ

سﻮﺋﺮﺳ ﻟﯿ و ﺮﺘﺴ ﯾ ا ﺎ ﯾ اﻮﮐﻮﻨ ( ﺎﻘﻣ رد ﯾ ﺮﺘﮐﺎﺑ ﺎﺑ ﻪﺴ ي

ﺎﻫ ي ﻔﻨﻣ مﺮﮔ ﯽ ﺗ ﻼﻧﻮﻤﻟﺎﺳ) ﯿﻔ ﯽ ﺷﺮﺷا و ﯿ ﻠﮐ ﺎ ﯽ (

ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪﺑ ﺖﺒﺴﻧ ﯽ

سﺎﺴﺣ ﻪﻧﺰﮔ گﺮﺑ ﺪﻧدﻮﺑ ﺮﺗ

. ﻠﮐ رﻮﻄﺑ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ، ﯽ

ﻪﻧﺰﮔ گﺮﺑ

ﮐﺮﺗ ناﻮﻨﻌﺑ هدﺎﻔﺘﺳا ﻪﺑ ردﺎﻗ ﯿ

ز ﺐ ﯾ ﻓ ﺖﺴ ﺒﻃ لﺎﻌ ﯿﻌ ﯽ اﺰﻓا ﺖﻬﺟ ﯾ

رﺎﮔﺪﻧﺎﻣ نﺎﻣز ﺶ ي

تﻻﻮﺼﺤﻣ

اﺬﻏ ﯾ ﯽ ﻣ اراد ار ﯽ ﺪﺷﺎﺑ .

ﻪﻠﺠﻣ

مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯾ ﯽ اﯾ ناﺮ

www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ

ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ

[ DOR: 20.1001.1.20088787.1401.19.125.25.4 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-04 ]

(2)

1 - ﻪﻣﺪﻘﻣ

لﺎﺳ رد ﺎﻫ ي ﺧا ﯿ ﺮﺘﮐﺎﺑ ،ﺮ ي ﺎﻫ ي ﺑ ﯿ رﺎﻤ ي داﻮﻣ دﺎﺴﻓ ﻞﻣﺎﻋ و از

اﺬﻏ ﯾ ﯽ رﻮﻬﻇ ﻪﺑ ﺮﺠﻨﻣ ﯾ

ﮑ ﯽ ﺶﻟﺎﭼ زا ﺎﻫ ي ا ﻢﻬﻣ ﯾ ﻨﻤ ﯽ داﻮﻣ

اﺬﻏ ﯾ ﯽ ، ﯾ ﻨﻌ ﯽ ﺷ ﯿ ﺑ عﻮ ﯿ رﺎﻤ ي ﺎﻫ ي ﺎﻫاﺬﻏ ﻪﻄﺳاو ﻪﺑ ﻒﻠﺘﺨﻣ ي

ﺪﺟ ﯾ هﺪﺷ ﺪ ﺪﻧا . ﻨﭽﻤﻫ ﯿ ﺴﮐا ﺶﻨﮐاو ﻦ ﯿ

ﺳاﺪ ﯿ ﻟ نﻮ ﯿﭙﯿ ﻣ ﺎﻫﺪ ﯽ ﺪﻧاﻮﺗ

ﮑﺸﺗ ﻪﺑ ﺮﺠﻨﻣ ﯿ

ﺒﻧﺎﺟ تﻻﻮﺼﺤﻣ ﻞ ﯽ

ﻤﺳ ﯽ ا ﻪﮐ دﻮﺷ هﻮﻘﻟﺎﺑ ﯾ

ﻦ

ﮐﺮﺗ ﯿ ﺪﻬﺗ ار نﺎﺴﻧا ﺖﻣﻼﺳ تﺎﺒ ﯾ

ﻣ ﺪ ﯽ ﺪﻨﻨﮐ ] 1 [ . زا هدﺎﻔﺘﺳا

هﺪﻧراﺪﻬﮕﻧ ﺎﻫ ي ﺷ ﯿ ﺎﻤ ﯾ ﯽ اﺬﻏ داﻮﻣ رد ﯾ

ﯽ اﺰﻓا ﻪﺑ ﺮﺠﻨﻣ ، ﯾ

ﻧاﺮﮕﻧ ﺶ ﯽ

فﺮﺼﻣ رد نﺎﮔﺪﻨﻨﮐ ا فﺮﺼﻣ تاﺮﻄﺧ ﺎﺑ ﻪﻄﺑار

ﯾ ﮐﺮﺗ ﻦ ﯿ ﺮﺑ تﺎﺒ

ﺘﻣﻼﺳ ﯽ ﺖﺳا هﺪﺷ ]

2 [ . ا زا ﯾ ،ور ﻦ شﻼﺗ ﺎﻫ ي ز ﯾ دﺎ ي اﺮﺑ ي

ﮐﺮﺗ ﻒﺸﮐ ﯿ ﻣ ﺪﺿ تﺎﺒ ﯿ

ﺑوﺮﮑ ﯽ ﺘﻧآ و ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺪﺟ ﯾ ﻊﺑﺎﻨﻣ زا ﺪ

ﻣ ،كﺎﺧ ﺪﻨﻧﺎﻣ ﻒﻠﺘﺨﻣ ﯿ

ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﺣ ،ﺎﻫ ﯿ ﮔ و تﺎﻧاﻮ ﯿ مﺎﺠﻧا نﺎﻫﺎ

ﺖﺳا هﺪﺷ .ﯾ ﮑ ﯽ ا زا ﯾ ﮔ ،ﻊﺑﺎﻨﻣ ﻦ ﯿ وراد نﺎﻫﺎ ﯾ ﯽ تﺎﻌﻟﺎﻄﻣ ﻪﮐ ﺖﺳا

ﻧا ور هﺪﺷ مﺎﺠ ي

نآ ﮐﺮﺗ ﻒﺸﮐ ﻪﺑ ﺮﺠﻨﻣ ﺎﻫ ﯿ

ﺪﺟ هﺮﺛﺆﻣ تﺎﺒ ﯾﺪ

ي

ﺖﺳا هﺪﺷ ] 3 [ . هرﺎﺼﻋ ﺎﻫ ي ﮔ ﯿ ﻫﺎ ﯽ ﻟد ﻪﺑ ﯿ ﻟﺎﻌﻓ ندﻮﺑ اراد ﻞ ﯿ

ﺖ

ﺑﯿ ژﻮﻟﻮ ﯾﮑ ﯽ ﺻﺎﺧ ﺪﻨﻧﺎﻣ ﻒﻠﺘﺨﻣ ﯿ

ﻣ ﺪﺿ ﺖ ﯿ ﺑوﺮﮑ ﯽ ﭼرﺎﻗ ﺪﺿ ، ﯽ و

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺎﻨﺻ رد ﯾ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﻒﻠﺘﺨﻣ ﻊ

ﻣ ﯽ ﮔﯿ ﺪﻧﺮ ] 4 [ . ا ﺮﺑ هوﻼﻋ ﯾ

ﮐﺮﺗ ،ﻦ ﯿ ﮔ تﺎﺒ ﯿ ﻫﺎ ﯽ ﻪﺑ ﻟد ﯿ ﻫﺎﻣ ﻞ ﯿ ﺖ

ﺒﻃ ﯿﻌ ﯽ اراد ي ﺘﻣﻼﺳ تاﺮﺛا ﯽ

ﻣ ﺶﺨﺑ ﯽ ﺎﻘﻣ رد و ﺪﻨﺷﺎﺑ ﯾ

ﺎﺑ ﻪﺴ

ﺷ داﻮﻣ ﯿﻤ ﯿﺎﯾ ﯽ ﮔدﻮﻟآ ﯽ ﺎﻫ ي ز ﯾ ﺤﻣ ﺖﺴ ﯿﻄ ﯽ ﺮﺘﻤﮐ ي ا ار ﯾ دﺎﺠ

ﻣ ﯽ ﺪﻨﻨﮐ ] 5 [ . ﻨﭽﻤﻫ ﯿ ﮐﺮﺗ ،ﻦ ﯿ ﻟﻮﻨﻓ تﺎﺒ ﯽ ﮔ رد دﻮﺟﻮﻣ ﯿ

وراد نﺎﻫﺎ ﯾ ﯽ

اراد ي ﻧﺎﻃﺮﺳ ﺪﺿ صاﻮﺧ ﯽ

ﮔﺪﻨﻨﮐ ﺖﻈﻓﺎﺤﻣ و ﺶﻬﺟ ﺪﺿ ، ﯽ

ﻣ ﺐﻠﻗ ﯽ ﺪﻨﺷﺎﺑ ] 6 [.

ﮔﯿ ﻪﻧﺰﮔ هﺎ ) مﺎﻧ ﻤﻠﻋ ﯽ Urtica dioica (

ﮔﯿ ﻫﺎ ﯽ ﻔﻠﻋ ﯽ ﺎﺑ

ﻪﻗﺎﺳ ﺎﻫ ي هداﻮﻧﺎﺧ زا ﺐﻌﺸﻨﻣ Urticaceae

ﻣ ﯽ ﺪﺷﺎﺑ . ﮔ ﻪﻧﺰﮔ ﯿ هﺎ

وراد ﯾ ﯽ ﻣﻮﺑ ﯽ ا ﯾ ﻟﺎﻤﺷ ﻖﻃﺎﻨﻣ رد ﻪﮐ هدﻮﺑ ناﺮ ﯽ

ﻪﺑ رﻮﻓو ﯾ ﺖﻓﺎ

ﻣ ﯽ دﻮﺷ . ﮔ ﻪﻧﺰﮔ ﯿ ﻫﺎ ﯽ كﺮﮐ ﺎﺑ ﻪﮐ ﺖﺳا ﻪﻟﺎﺳ ﺪﻨﭼ ﺎﻫ

ي هﺪﻧﺰﮔ

ور ي ﻣ ﻪﺘﺧﺎﻨﺷ گﺮﺑ و ﻪﻗﺎﺳ ﯽ

دﻮﺷ . ا صاﻮﺧ زا ﯾ

ﮔ ﻦ ﯿ ﻣ هﺎ ﯽ ناﻮﺗ

ﺻﺎﺧ ﻪﺑ ﯿ ﺮﺘﮐﺎﺑ ﺪﺿ ﺖ ﯾﺎﯾ

ﯽ ﺳﺎﺴﺣ ﺪﺿ ، ﯿ

هرﺎﺷا بﺎﻬﺘﻟا ﺪﺿ و ﺖ

دﺮﮐ . ﺘﻨﺳ ﺐﻃ رد ﯽ

ا زا ﯾ ﮔ ﻦ ﯿ ﺖﻧﻮﻔﻋ نﺎﻣرد ﺖﻬﺟ هﺎ ﺎﻫ

ي

ﺘﺳﻮﭘ ﯽ ﺷراﻮﮔ ، ﯽ ﺴﻔﻨﺗ ، ﯽ ﻧﺎﻫد ﺖﻓآ ، ﯽ

هدﺎﻔﺘﺳا ﺎﻣﺰﮔا و

ﻣ ﯽ دﻮﺷ ] 7 - 9 [ . ﭘﯿ ور ﺮﮑ ﯾ ﺸ ﯽ گﺮﺑ و ﺎﻫ ي ﮔ ﯿ اراد ﻪﻧﺰﮔ هﺎ ي

وﯾ ﻣﺎﺘ ﯿ ﻦ ﺎﻫ ي ،B ،C ورﺎﮐ ،K ﺋﻮﻨﺗ ﯿ ﻓوﺮﻠﮐ ،ﺪ ﯿ ﺋﻮﻧوﻼﻓ ،ﻞ ﯿ

،ﺎﻫﺪ

ﺮﺗ ي ﻦﭘﺮﺗ ﻨﭙﮐﻮﮐﻮﻠﮔ و لوﺮﺘﺳا ،ﺎﻫ ﯿ

ﻣ ﻦ ﯽ ﺪﺷﺎﺑ . ﺳرﺮﺑ ﯽ صاﻮﺧ

ﻣ ﺪﺿ ﯿ ﺑوﺮﮑ ﯽ ﺘﻧآ و ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﮔ هرﺎﺼﻋ ﯿ ﻪﻠﻤﺟ زا ﻒﻠﺘﺨﻣ نﺎﻫﺎ

ﮔ هرﺎﺼﻋ ﻪﮐ داد نﺎﺸﻧ ﻪﻧﺰﮔ ﯿ

اراد هﺎ ي ﮐﺮﺗ ﯿ ﻟﻮﻨﻓ تﺎﺒ ﯽ و

ﺋﻮﻧوﻼﻓ ﯿ ﺪ ي ﺣا ترﺪﻗ و ﯿ

ﮔﺪﻨﻨﮐ ﺎ ﯽ ﺻﺎﺧ زا و هدﻮﺑ ﯿ

ﺪﺿ ﺖ ﭼرﺎﻗ

ﯽ ﻣ ﺪﺿ و ﯿ ﺑوﺮﮑ ﯽ ﺑ ﻻﺎ ﯾ ﯽ ﻣ رادرﻮﺧﺮﺑ ﯽ

ﺪﺷﺎﺑ ] 8 , 10 [ .

ﻨﭽﻤﻫ ﯿ ﻣ ﺪﺿ تاﺮﺛا ﻦ ﯿ

ﺑوﺮﮑ ﯽ ﺘﻧآ و ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

گﺮﺑ ﺎﻫ ي ﮔ ﯿ روآ ﻊﻤﺟ ﻪﻧﺰﮔ هﺎ ي

ﻧﺎﺑ ﻖﻃﺎﻨﻣ رد هﺪﺷ ﯿ

شراﺰﮔ ﺎﮐﻮﻟﺎ

ﺖﺳا هﺪﺷ ]

11 [ . ﻪﻌﻟﺎﻄﻣ رد ا ي د ﯾ ﺳرﺮﺑ ،ﺮﮕ ﯽ

ﺻﺎﺧ ﯿ ﺖ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﮔ ﯿ ﺑآ هرﺎﺼﻋ ﻪﮐ داد نﺎﺸﻧ ﻪﻧﺰﮔ هﺎ ﯽ

ﮔ ﯿ اراد هﺎ ي

ﺣا ترﺪﻗ ﯿ ﻨﮐ ءﺎ ﮔﺪﻨ ﯽ دار رﺎﻬﻣ ، ﯾ لﺎﮑ ﺎﻫ ي ﻫ رﺎﻬﻣ ،دازآ ﯿ

نژورﺪ

ﺴﮐاﺮﭘ ﯿ دار رﺎﻬﻣ ،ﺪ ﯾ

لﺎﮑ ﺎﻫ ي ﻧآ ﯿ ﻧﻮ ﯽ ﺴﮐاﺮﭘﻮﺳ ﯿ ﻪﺗﻼﭼ ،ﺪ ﮔﺪﻨﻨﮐ ﯽ

دار رﺎﻬﻣ و تاﺰﻠﻓ ﯾ

اراد و هدﻮﺑ دازآ لﺎﮑ ي

ﺻﺎﺧ ﯿ ﺪﺿ ﺖ

ﻣﯿ ﺑوﺮﮑ ﯽ ﺮﺑاﺮﺑ رد 9 ﻣ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻣ توﺎﻔﺘﻣ ﻢﺴ ﯽ

ﺪﺷﺎﺑ ] 12 [.

ا رد ﯾ ﻬﺗ زا ﺲﭘ ﺶﻫوﮋﭘ ﻦ ﯿ

ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪ ﯽ

ﮔ ﯿ ﻌﺗ و ﻪﻧﺰﮔ هﺎ ﯿﯿ

ﻦ

ﻣﯿ ﺋﻮﻧوﻼﻓ ،ﻞﮐ لﻮﻨﻓ ناﺰ ﯿ

ﺻﺎﺧ و ﻞﮐ ﺪ ﯿ

ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺮﺛا ،

ﻣ ﺪﺿ ﯿ ﺑوﺮﮑ ﯽ ﻟﻮﺗ هرﺎﺼﻋ ﯿ

ﺪ ي داﺪﻌﺗ ﺮﺑ ي ﺮﺘﮐﺎﺑ زا ي ﺎﻫ ي ﻞﻣﺎﻋ

ﻪﻠﻤﺟ زا دﺎﺴﻓ ﺗ ﻼﻧﻮﻤﻟﺎﺳ

ﯿﻔ ﯽ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ﺳﺎﺑ ، ﯿ سﻮﺋﺮﺳ سﻮﻠ

ﻟﯿ و ﺮﺘﺴ ﯾ ا ﺎ ﯾ اﻮﮐﻮﻨ ﺳرﺮﺑ درﻮﻣ ﯽ

ﺖﻓﺮﮔ راﺮﻗ .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - ﺷ داﻮﻣ ﯿﻤ ﯿﺎ ﯾ ﯽ

ﺮﺗ لﻮﻠﺤﻣ ي ﻞﻨﻓ ﺗ ﻟوزاﺮﺘ ﯿ د ،مﻮ ﯾ ﮏﺴ ﺎﻫ ي ﺤﻣ و ﮏﻧﻼﺑ ﯿ

ﻂ ﺎﻫ ي

ﻫ ﺮﻟﻮﻣ ﺖﺸﮐ ﯿ

كﺮﻣ ﺖﮐﺮﺷ زا ثاﺮﺑ و رﺎﮔآ نﻮﺘﻨ )

نﺎﻤﻟآ ( ،

ﺘﺳﺮﺋﻮﮐ لﻮﻠﺤﻣ ﯿ

فﺮﻌﻣ ﻦ ﻟﻮﻓ ﯿ ﻦ - ﺳ ﯿ ﻮﭽﻟﺎﮐﻮ ، لﻮﻠﺤﻣ وABTS

لﻮﻠﺤﻣ ﺳ ﺖﮐﺮﺷ زاDPPH

ﯿ ﺎﻤﮕ ) ﺮﻣآ ﯾ ﺎﮑ ( ﻬﺗ ﯿ ﺪﻧﺪﺷ ﻪ .

2 - 2 - ﻬﺗ ﯿ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪ ﯽ

100 ﮔ ردﻮﭘ زا مﺮﮔ ﯿ

ﻪﺑ ﻪﻧﺰﮔ هﺎ 500

ﻣ ﯿﻠ ﯽ ﻟﯿ لﻮﻧﺎﺗا ﺮﺘ 96 ﺪﺻرد

ﺪﺷ ﻪﻓﺎﺿا . تﺪﻣ ﻪﺑ طﻮﻠﺨﻣ 24

ﺎﻣد رد ﺖﻋﺎﺳ ي

ﺎﻣزآ ﯾ هﺎﮕﺸ

راﺪﻬﮕﻧ ي ﺖﻋﺎﺳ ﺪﻨﭼ ﺮﻫ ﯾ

ﻪﺑ ﻪﻧﻮﻤﻧ ﺲﭙﺳ ﺪﺷ هدﺰﻤﻫ رﺎﺒﮑ

تﺪﻣ 20 ﻗد ﯿ تراﺮﺣ ﻪﻘ ﺖﻋﺮﺳ ﺎﺑ و ﺪﺷ هداد 600

تﺪﻣ ﻪﺑ رود

5 ﻗد ﯿ ﺮﺘﻧﺎﺳ ﻪﻘ ﯾﻔ ﯿ ﺎﻣد رد و ژﻮ ي

40 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

نوآ رد داﺮﮔ

دﺮﮔ ﮏﺸﺧ ﯾ

ﺪ . ﺎﭘ رد ﯾ رد راد برد فوﺮﻇ رد ﻪﻧﻮﻤﻧ نﺎ نﺎﮑﻣ

رﺎﺗ ﯾ ﮑ ﯽ رد ﯾ راﺪﻬﮕﻧ لﺎﭽﺨ ي

ﺪﺷ ] 13 [.

2 - 3 - ﻌﺗ ﯿﯿ ﻣ ﻦ ﯿ ﻞﮐ لﻮﻨﻓ ناﺰ

200 ﻣ ﯿ ﻟوﺮﮑ ﯿ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﺮﺘ ﯽ

ﺎﺑ 1 ﻣ ﯿﻠ ﯽ ﻟﯿ لﻮﻨﻓ لﻮﻠﺤﻣ ﺮﺘ

تﺪﻣ ﻪﺑ و طﻮﻠﺨﻣ 6

ﻗد ﯿ رﺎﺗ نﺎﮑﻣ رد ﻪﻘ ﯾ

راﺪﻬﮕﻧ ﮏ ي ﺪﺷ . رد

ﺪﻌﺑ ﻪﻠﺣﺮﻣ 2

ﻣ ﯿﻠ ﯽ ﻟﯿ ﺪﺳ لﻮﻠﺤﻣ ﺮﺘ ﯾ

تﺎﻨﺑﺮﮐ ﻢ 7 ﻪﻧﻮﻤﻧ ﻪﺑ ﺪﺻرد

ﺪﺷ ﻪﻓﺎﺿا . راﺪﻬﮕﻧ زا ﺪﻌﺑ ي

ﺑ لﻮﻠﺤﻣ تﺪﻣ ﻪ 2 بﺬﺟ ،ﺖﻋﺎﺳ

لﻮﻃ رد نآ جﻮﻣ

765 دﺮﮔ ﺖﺒﺛ ﺮﺘﻣﻮﻧﺎﻧ ﯾ

ﺪ . ﺎﺑ ﻞﮐ لﻮﻨﻓ راﺪﻘﻣ

ﻨﺤﻨﻣ زا هدﺎﻔﺘﺳا ﯽ

ﻟﺎﮔ دراﺪﻧﺎﺘﺳا ﯿ

ﺳا ﮏ ﯿ ﻣ ﺐﺴﺣ ﺮﺑ و ﺪ ﯿﻠ

ﯽ مﺮﮔ

(3)

ﻟﺎﮔ ﯿ ﮏ ﺳا ﯿ هرﺎﺼﻋ مﺮﮔ رد ﺪ )

mg GAE/g (

دﺮﮔ شراﺰﮔ ﯾ

ﺪ

] 14 [ .

2 - 4 - ﻌﺗ ﯿﯿ ﺋﻮﻧوﻼﻓ ﻦ ﯿ

ﻞﮐ ﺪ

ﻌﺗ رﻮﻈﻨﻣ ﻪﺑ ﯿﯿ

ﺋﻮﻧوﻼﻓ ﻦ ﯿ ،ﻞﮐ ﺪ 5/

0 ﻣ ﯿﻠ ﯽ ﻟﯿ

،هرﺎﺼﻋ ﺮﺘ 5 /1 ﻣ ﯿﻠ ﯽ -

ﻟﯿ ،لﻮﻧﺎﺘﻣ ﺮﺘ 1/

0 ﻣ ﯿﻠ ﯽ ﻟﯿ ﻟﻮﻧﺎﺘﻣ لﻮﻠﺤﻣ ﺮﺘ ﯽ

ﻣﻮﻟآ ﯿﻨﯿ اﺮﻠﮐ مﻮ ﯾ ،ﺪ 1/

0

ﻣﯿ ﻠ ﯽ ﻟﯿ ﺳﺎﺘﭘ ﺮﺘ ﯿ و تﺎﺘﺳا ﻢ 8/

2 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺎﺑ ﺮﻄﻘﻣ بآ ﺮﺘ ﯾ

ﺪﮑ ﯾ ﺮﮕ

ﺪﻧﺪﺷ طﻮﻠﺨﻣ .

لﻮﻠﺤﻣ ﻬﺗ ﯿ تﺪﻣ ﻪﺑ هﺪﺷ ﻪ 30

ﻗد ﯿ ﺎﻣد رد ﻪﻘ ي

راﺪﻬﮕﻧ قﺎﺗا ي

لﻮﻃ رد نآ بﺬﺟ و ﺪﺷ جﻮﻣ

415 ﺖﺒﺛ ﺮﺘﻣﻮﻧﺎﻧ

دﺮﮔ ﯾﺪ . ﺋﻮﻧوﻼﻓ راﺪﻘﻣ ﯿ

ﺪ ﻣ ﺐﺴﺣ ﺮﺑ ﻞﮐ ﯿﻠ

ﯽ ﺘﺳﺮﺋﻮﮐ مﺮﮔ ﯿ

رد ﻦ

ﮏﺸﺧ هرﺎﺼﻋ مﺮﮔ )

mg QE/g (

ﺪﺷ شراﺰﮔ ]

15 [.

2 - 5 - ﺳرﺮﺑ ﯽ ﺻﺎﺧ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ هرﺎﺼﻋ

ﻟﻮﻧﺎﺗا ﯽ

ﺘﻧآ ﺮﺛا ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻬﺗ هرﺎﺼﻋ ﯿ شور ود زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ ﻪ رﺎﻬﻣ

دار ﯾ دازآ لﺎﮑ وDPPH

دار رﺎﻬﻣ ﯾ دازآ لﺎﮑ ABTS

درﻮﻣ

ﺳرﺮﺑ ﯽ ﺖﻓﺮﮔ راﺮﻗ .

2 - 5 - 1 - هزاﺪﻧا ﮔﯿ ﺮ ي دار رﺎﻬﻣ ﯾ دازآ لﺎﮑ DPPH

ا رد ﯾ ،نﻮﻣزآ ﻦ 1

ﻣ ﯿ وﺮﮑ ﻟﯿ ﻪﺑ هرﺎﺼﻋ ﺮﺘ 3

ﻣ ﯿﻠ ﯽ ﻟﯿ لﻮﻠﺤﻣ ﺮﺘ

ﻬﺗDPPH ﯿ دﺮﮔ ﻪﻓﺎﺿا ،لﻮﻧﺎﺘﻣ رد هﺪﺷ ﻪ ﯾ

ﺪ . ﻪﺑ لﻮﻠﺤﻣ ﺲﭙﺳ

تﺪﻣ 30 ﻗد ﯿ ﺎﻣد رد ﻪﻘ ي 25 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

رﺎﺗ ﻞﺤﻣ رد داﺮﮔ ﯾﮑ

ﯽ

راﺪﻬﮕﻧ ي ﺪﺷ . ﻪﻧﻮﻤﻧ بﺬﺟ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ هاﺮﻤﻫ ﻪﺑ

) لﻮﻧﺎﺘﻣ ( رد

لﻮﻃ جﻮﻣ 515 ﺘﻣﻮﻧﺎﻧ هزاﺪﻧا ﺮ ﮔﯿ ﺮ ي ﺪﺷ . ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺪﺻرد ﯽ

دار ﯾ لﺎﮑ DPPH ز ﻪﻟدﺎﻌﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ﯾ

سﺎﺳا ﺮﺑ و ﻪﺒﺳﺎﺤﻣ ﺮ

دﺮﮔ شراﺰﮔ ﺪﺻرد ﯾﺪ

] 16 [:

100

× ) Aﺪﻫﺎﺷ

/

ﻪﻧﻮﻤﻧ

-A Aﺪﻫﺎﺷ

= [(

ﮔﺪﻧرادزﺎﺑ ﺪﺻرد ﯽ

2 - 5 - 2 - دار رﺎﻬﻣ ﯾ دازآ لﺎﮑ ABTS

دار اﺪﺘﺑا رد ﯾ

لﺎﮑ ﺎﻫ ي دازآ 2ABTS زا هدﺎﻔﺘﺳا ﺎﺑ رﻻﻮﻣ 50

ﻣﯿ ﻠ ﯽ ﻟﯿ ﺮﻓﺎﺑ ﺮﺘ تﺎﻔﺴﻓ ) ﻞﻣﺎﺷ 27 /0 مﺮﮔ KH2PO4

، 18 /8 مﺮﮔ

،NaCl 15 /0 مﺮﮔ وKCl Na2HPO4

رد ﯾ ﻟ ﮏ ﯿ بآ ﺮﺘ

دﯾ ﻧﻮ ﯿ هﺰ ( ﻬﺗ ﯿ ﺪﻧﺪﺷ ﻪ . ﺲﭙﺳ 50 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺗﺎﮐ زا ﺮﺘ ﯿ نﻮ ﻪﺑABTS

200 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺳﺎﺘﭘ ﺮﺘ ﯿ تﺪﻣ ﻪﺑ و ﻪﻓﺎﺿا تﺎﻔﻟﻮﺳﺮﭘ ﻢ 16

ﺖﻋﺎﺳ

ﺎﻣد رد ي رﺎﺗ ﻞﺤﻣ رد قﺎﺗا ﯾ

ﮑ ﯽ راﺪﻬﮕﻧ ي ﺪﺷ . دار ﯾ لﺎﮑ ﺎﻫ ي

ﺗﺎﮐ ﯿ ﻧﻮ ﯽ ﻟﻮﺗABTS ﯿ ﺪ ﺳر ﺎﺗ تﺎﻔﺴﻓ ﺮﻓﺎﺑ زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ ﯿ

نﺪ

بﺬﺟ ﻪﺑ 7/

0 لﻮﻃ رد جﻮﻣ 734 ﻗر ﺮﺘﻣﻮﻧﺎﻧ ﯿ دﺮﮔ ﻖ ﯾ ﺪ . ،ﻪﻣادا رد

300 ﻣ ﯿ وﺮﮑ ﻟﯿ ﻪﺑ هرﺎﺼﻋ ﺮﺘ 3

ﻣ ﯿﻠ ﯽ ﻟﯿ ﺗﺎﮐ لﻮﻠﺤﻣ ﺮﺘ ﯿ

ﻧﻮ ﯽ دار ﯾ لﺎﮑ

رد بﺬﺟ ﺶﻫﺎﮐ ﺪﺻرد و ﺪﺷ ﻪﻓﺎﺿاABTS 734

ﺮﺘﻣﻮﻧﺎﻧ

هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ ] 17 [:

=

ﻟﺎﻌﻓ ﯿ ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖ ﯽ

دار ﯾ لﺎﮑ )ABTS ﺪﺻرد (

100

×

لﺮﺘﻨﮐ) /A

ﻪﻧﻮﻤﻧ

-A

لﺮﺘﻨﮐ

[(A

2 - 6 - ﻌﺗ ﯿﯿ ﺻﺎﺧ ﻦ ﯿ ﻣﺪﺿ ﺖ ﯿ

ﺑوﺮﮑ ﯽ هرﺎﺼﻋ

شور زا ﺎﻫ ي د ﯾ د ﮏﺴ ﯾﻔ ﯿ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ،رﺎﮔآ ﮏﻫﺎﭼ ،نژﻮ

ﮔﺪﻨﻨﮐرﺎﻬﻣ ﯽ ﮔﺪﻨﺸﮐ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ و ﯽ

ﺳرﺮﺑ رﻮﻈﻨﻣ ﻪﺑ ﯽ

ﺮﺛا

ﻣ ﺪﺿ ﯿ ﺑوﺮﮑ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ﮔ ﯿ ﺪﺷ هدﺎﻔﺘﺳا ﻪﻧﺰﮔ هﺎ .

2 - 6 - 1 - د ﯾ د ﮏﺴ ﯾﻔ ﯿ رﺎﮔآ نژﻮ

ﺮﺘﺳا زا ﺲﭘ ﯾ

ﺖﻈﻠﻏ ﻞ ﺎﻫ ي هرﺎﺼﻋ ﻒﻠﺘﺨﻣ )

20 ، 40 ، 60 و 80

ﻣﯿ ﻠ ﯽ ﻣ رد مﺮﮔ ﯿﻠ ﯽ ﻟﯿ ﺮﺘ ( د ، ﯾ ﮏﺴ ﺎﻫ ي ﺮﺘﺳا ﮏﻧﻼﺑ ﯾ

تﺪﻣ ﻪﺑ ﻞ 20

ﻗد ﯿ ﺮﻫ رد ﻪﻘ ﯾ ﺖﻈﻠﻏ زا ﮏ ﻪﻃﻮﻏ ﺎﻫ

ﺪﻧﺪﺷ رو . ﺮﻫ ﺪﻌﺑ ﻪﻠﺣﺮﻣ رد

ﯾ ﺮﺘﮐﺎﺑ ﮏ ي ﺎﻫ ي ﺤﻣ ﺢﻄﺳ رد ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﯿ

ﺮﻟﻮﻣ ﺖﺸﮐ ﻂ

ﻫﯿ د و ﺪﻧﺪﺷ هداد ﺖﺸﮐ رﺎﮔآ نﻮﺘﻨ ﯾ

ﮏﺴ ﺎﻫ ي هرﺎﺼﻋ ﻪﺑ ﻪﺘﺸﻏآ

ور ي ﺤﻣ ﯿ ﺒﺜﺗ ﻂ ﯿ ﮔ ﺖ دﺮ ﯾﺪ . ﺎﭘ رد ﯾ ﻠﭘ نﺎ ﯿ ﺖ تﺪﻣ ﻪﺑ ﺎﻫ 24

ﺖﻋﺎﺳ

ﺎﻣد رد ي 37 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

ﻪﻧﺎﺨﻣﺮﮔ داﺮﮔ راﺬﮔ

ي ﺪﻧﺪﺷ . ﻪﻟﺎﻫ ﺮﻄﻗ -

ﺎﻫ ي د فاﺮﻃا ﺪﺷر مﺪﻋ ﯾ

ﮏﺴ هزاﺪﻧا ﺶﮐ ﻂﺧ ﺎﺑ ﺎﻫ ﮔﯿ

ﺮ ي و

ﻣ ﺐﺴﺣﺮﺑ ﯿﻠ ﯽ دﺮﮔ شراﺰﮔ ﺮﺘﻣ ﯾ

ﺪ ] 18 [ .

2 - 6 - 2 - رﺎﮔآ ﮏﻫﺎﭼ

ا رد ﯾ ﺖﺸﮐ زا ﺲﭘ شور ﻦ 100

ﻣ ﯿ ﻟوﺮﮑ ﯿ ﺮﻫ زا ﺮﺘ ﯾ

زا ﮏ

ﻣﯿ بوﺮﮑ ﺎﻫ ) ﻌﻣ دراﺪﻧﺎﺘﺳا لدﺎ 5/

0 ﺪﻨﻟرﺎﻓ ﮏﻣ (

ﺤﻣ ﺢﻄﺳ رد ﯿ

ﻂ

ﻫ ﺮﻟﻮﻣ ﯿ ،رﺎﮔآ نﻮﺘﻨ 20

ﻣ ﯿ ﻟوﺮﮑ ﯿ ﮏﻫﺎﭼ ﻞﺧاد ﻪﺑ هرﺎﺼﻋ زا ﺮﺘ ﺎﻫ

ي

اﯾ ﺤﻣ رد هﺪﺷ دﺎﺠ ﯿ

ﻂ ر ﺖﺸﮐ ﯾ ﺪﺷ ﻪﺘﺨ . ﻠﭘﯿ ﺖ تﺪﻣ ﻪﺑ ﺎﻫ 24

رد

ﺎﻣد ي 37 ﺘﻧﺎﺳ ﻪﺟرد ﯽ ﻪﻧﺎﺨﻣﺮﮔ داﺮﮔ راﺬﮔ

ي ﺪﻧﺪﺷ . ﺎﭘ رد ﯾ ﺮﻄﻗ نﺎ

ﻪﻟﺎﻫ ﺎﻫ ي ا ﺪﺷر مﺪﻋ ﯾ

ﺮﻫ فاﺮﻃا رد هﺪﺷ دﺎﺠ ﯾ

زا ﮏ ﮏﻫﺎﭼ ﺎﻫ

ﻣ ﺐﺴﺣ ﺮﺑ ﯿﻠ

ﯽ هزاﺪﻧا ﺮﺘﻣ ﮔﯿ ﺮ ي ﺪﺷ ] 19 [ .

2 - 6 - 3 - ﻌﺗ ﯿﯿ ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ﻦ ﯽ

ﻌﺗ ﺖﻬﺟ ﯿﯿ ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ﻦ ﯽ

، 5/

0 ﻣ ﯿﻠ ﯽ ﻟﯿ هرﺎﺼﻋ ﺮﺘ

ﻪﺑ 5/

9 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺤﻣ ﺮﺘ ﯿ ﻫ ﺮﻟﻮﻣ ﻂ ﯿ ﺖﻗر و ﻪﻓﺎﺿا ثاﺮﺑ نﻮﺘﻨ ﺎﻫ

ي

ﻟاﻮﺘﻣ ﯽ ندﺮﮐ ﻪﻓﺎﺿا ﺎﺑ 5

ﻣ ﯿﻠ ﯽ ﻟﯿ وﺎﺴﻣ راﺪﻘﻣ ﺎﺑ ﻞﺒﻗ ﺖﻗر زا ﺮﺘ ي

ﺤﻣ ﯿ ﻂ ﻬﺗ ﯿ دﺮﮔ ﻪ ﯾ ﺪ ) 1 ، 2 ، 4 ، 8 ، 16 ، 32 ، 64

، 128 ، 256 و 512

ﻣﯿ ﻠ ﯽ ﻣ رد مﺮﮔ ﯿﻠ ﯽ ﻟﯿ ﺮﺘ .(

ﺲﭙﺳ 200 ﻣ ﯿ ﻟوﺮﮑ ﯿ ﺮﻫ زا ﺮﺘ ﯾ

زا ﮏ

ﺖﻗر ﺎﻫ ي ﻬﺗ ﯿ ﮏﻫﺎﭼ ﻪﺑ هﺪﺷ ﻪ ﺎﻫ

ي ﻠﭘ ﯿ ﺖ 96 ﻪﻧﺎﺧ ا ي وﺎﺣ ي 20

ﻣﯿ ﻟوﺮﮑ ﯿ ﺴﻧﺎﭙﺳﻮﺳ زا ﺮﺘ ﯿ

ﻣ نﻮ ﯿ ﺑوﺮﮑ ﯽ ﺪﺷ ﻪﻓﺎﺿا .

ﺖﺷﺬﮔ زا ﺪﻌﺑ

ﯾ ﺎﻣد رد زور ﻪﻧﺎﺒﺷ ﮏ ي

،داﺮﮔ 20 ﻣ ﯿ ﻟوﺮﮑ ﯿ زا ﺮﺘ

ﺮﺗ فﺮﻌﻣ ي ﻞﻨﻓ ﻟوزاﺮﺘﺗ ﯿ

1مﻮ ) 5 ﻣ ﯿﻠ ﯽ ﻣ ﺮﺑ مﺮﮔ ﯿﻠ ﯽ ﻟﯿ ﺮﺘ ( ﮏﻫﺎﭼ ﻪﺑ ﺎﻫ

تﺪﻣ ﻪﺑ و ﻪﻓﺎﺿا 3

ﺎﻣد رد ﺖﻋﺎﺳ ي

داﺮﮔ

(4)

ﻪﻧﺎﺨﻣﺮﮔ راﺬﮔ ي ﺪﺷ . ﺮﺘﻤﮐ ﯾ ﺘﻈﻠﻏ ﻦ ﯽ ﻫ نآ رد ﻪﮐ ﯿ

ﺪﺷر ﻪﻧﻮﮕﭽ

ﺮﺘﮐﺎﺑ ي ﻐﺗ و ﯿﯿ ﻗاﺪﺣ ناﻮﻨﻋ ﻪﺑ ،ﺪﺸﻧ هﺪﻫﺎﺸﻣ ﮓﻧر ﺮ ﺖﻈﻠﻏ ﻞ

ﮔﺪﻨﻨﮐرﺎﻬﻣ ﯽ ﻓﺮﻌﻣ ﯽ دﺮﮔ ﯾ ﺪ ] 20 [ .

2 - 6 - 4 - ﻌﺗ ﯿﯿ ﮔﺪﻨﺸﮐ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ﻦ ﯽ

ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ

ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ نﻮﻣزآ ﺞ ﯽ

ﺖﻈﻠﻏ زا ، -

ﺎﻫ ي ﻣ ﺪﺷر ﺪﻗﺎﻓ ﯿ

ﺑوﺮﮑ ﯽ ﺤﻣ ﺢﻄﺳ رد ﯿ

ﻫ ﺮﻟﻮﻣ ﺖﺸﮐ ﻂ ﯿ

نﻮﺘﻨ

ﺎﻣد رد و ﺪﺷ هداد ﺖﺸﮐ رﺎﮔآ ي

تﺪﻣ ﻪﺑ داﺮﮔ

24 ﻪﻧﺎﺨﻣﺮﮔ ﺖﻋﺎﺳ راﺬﮔ

ي ﺪﺷ . ﻈﻠﻏ ﺖ ﺎﻫ ي ﻫ نوﺪﺑ ﯿ ﻪﻧﻮﮕﭽ

ﺮﺘﮐﺎﺑ ﺪﺷر ي ﮔﺪﻨﺸﮐ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ناﻮﻨﻋ ﻪﺑ ، ﯽ

ﺪ

] 21 [.

2 - 7 - ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي

ﺰﺠﺗ ﯾ ﻠﺤﺗ و ﻪ ﯿ

ﺎﺘﻧ ﻞ ﯾ ا ﺞ ﯾ زا هدﺎﻔﺘﺳا ﺎﺑ ﺶﻫوﮋﭘ ﻦ

مﺮﻧ راﺰﻓا ﻪﺨﺴﻧSPSS

18 ﺪﺷ مﺎﺠﻧا . ﻨﭽﻤﻫ ﯿ ﻟﺎﻧآ زا ﻦ ﯿ راو ﺰ ﯾ ﺲﻧﺎ

ﯾ ﻤﻃا ﺢﻄﺳ رد ﻦﮑﻧاد نﻮﻣزآ و ﻪﻓﺮﻃ ﮏ ﯿ

نﺎﻨ 95 ﺪﺻرد

) p<0.05 ( ﻮﻈﻨﻣ ﻪﺑ ﻌﺗ ر ﯿﯿ ﻨﻌﻣ ﻦ ﯽ ﺑ فﻼﺘﺧا ندﻮﺑ راد ﯿ

ﻦ

ﻣﯿ ﮕﻧﺎ ﯿ ﻦ ﺪﺷ هدﺎﻔﺘﺳا ﺎﻫ .

نﻮﻣزآ مﺎﻤﺗ رد ﺎﻫ

3 ﺪﺷ مﺎﺠﻧا راﺮﮑﺗ .

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - ﺋﻮﻧوﻼﻓ و لﻮﻨﻓ ﯿ

ﻞﮐ ﺪ

ﻞﮑﺷ 1 ﻣ ، ﯿ ﺋﻮﻧوﻼﻓ و لﻮﻨﻓ ناﺰ ﯿ

ﺪ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ار ﻪﻧﺰﮔ گﺮﺑ

ﻣ نﺎﺸﻧ ﯽ ﺪﻫد . ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ﻪﻧﺰﮔ گﺮﺑ زا هﺪﺷ جاﺮﺨﺘﺳا

وﺎﺣ ي mg GAE/g 49

/0 42 ± / 65 و ﻞﮐ لﻮﻨﻓ mg

30QE/g /0 19± / 22 ﺋﻮﻧوﻼﻓ ﯿ دﻮﺑ ﻞﮐ ﺪ .

Fig 1 Total phenolic content (TPC) and total flavonoid content (TFC) of Urtica dioica leaf

extract.

ﻪﻌﻟﺎﻄﻣ رد ي ر ﯾ ﺿﺎ ﯽ ﻔﺻآ و ﯽ ) 1396 ( ﻣ ، ﯿ و ﻞﮐ لﻮﻨﻓ ناﺰ

وﻼﻓ ﺋﻮﻧ ﯿ ﻟﻮﻧﺎﺘﻣ هرﺎﺼﻋ ﻞﮐ ﺪ ﯽ

ﺗﺮﺗ ﻪﺑ ﻪﻧﺰﮔ گﺮﺑ ﯿ

ﺐ mg

GAE/g 127

/ 78 و mg QE/g 91

ﺪ ] 22 [ . ﺮﮐﻮﮐ

ﯾ نارﺎﮑﻤﻫ و ﭻ )

2012 ( ﺳرﺮﺑ ﺎﺑ ، ﯽ اﻮﺘﺤﻣ ي ﻞﮐ لﻮﻨﻓ

ا ﻪﺑ ﻪﻧﺰﮔ گﺮﺑ ﯾ

ﺘﻧ ﻦ ﯿ ﺳر ﻪﺠ ﯿ ﻨﻏ هرﺎﺼﻋ ﻪﮐ ﺪﻧﺪ ﯽ

ﮐﺮﺗ زا ﯿ ﻟﻮﻨﻓ تﺎﺒ ﯽ ) mg GAE/g 37

/ 208 ( ﺋﻮﻧوﻼﻓ و ﯿ ﺪ ي

) mg QE/g 29

/ 20 ( ﻣ ﯽ ﺪﺷﺎﺑ . لاد نارﺎﮑﻤﻫ و ﻮﮐآ )

2008 (

ﻣﯿ ﻟﻮﻧﺎﺘﻣ هرﺎﺼﻋ ﻞﮐ لﻮﻨﻓ ناﺰ ﯽ

ار ﻪﻧﺰﮔ mg GAE/g 35

/0

ﺪﻧدﻮﻤﻧ شراﺰﮔ ]

11 [ . هﺮﻗ ﻧﺎﺧ ﯽ نارﺎﮑﻤﻫ و )

1388 ( شراﺰﮔ

ﻣﺮﻓوﺮﻠﮐ هرﺎﺼﻋ ﻪﮐ ﺪﻧدﺮﮐ ﯽ

اراد ﻪﻧﺰﮔ ي اﻮﺘﺤﻣ ي ﻞﮐ لﻮﻨﻓ

ﺑﯿ ﺮﺘﺸ ي ) mg GAE/g 08

/ 49 ( ﺑآ هرﺎﺼﻋ ﻪﺑ ﺖﺒﺴﻧ ﯽ

) mg

GAE/g 10

/ 31 ( ﻟﻮﻧﺎﺘﻣ و ﯽ ) mg GAE/g 28

/ 24 (

ﻣ ﯽ ﺪﺷﺎﺑ ] 23 [ . ﻨﭽﻤﻫ ﯿ ا ،ﻦ ﯾ اﻮﺘﺤﻣ نﺎﻘﻘﺤﻣ ﻦ ي

ﺋﻮﻧوﻼﻓ ﯿ ﻞﮐ ﺪ

هرﺎﺼﻋ ﺎﻫ ي ﻣﺮﻓوﺮﻠﮐ ﯽ ﻟﻮﻧﺎﺘﻣ ، ﯽ ﺑآ و ﯽ ﺗﺮﺗ ﻪﺑ ار ﻪﻧﺰﮔ ﯿ

ﺐ mg

52 QE/g / 212 ، 12 / 24 و 55 / 19 ﺪﻧدﻮﻤﻧ شراﺰﮔ ]

23 [ . رد

ﺳﺎﻤﻟا ﻂﺳﻮﺗ هﺪﺷ مﺎﺠﻧا ﻪﻌﻟﺎﻄﻣ ﯽ

) 1395 ( دﺮﮔ ﺺﺨﺸﻣ ﯾ

ﻪﮐ ﺪ

ﮔ ﯿ وﺎﺣ ﻪﻧﺰﮔ هﺎ ي

mg GAE/g 03

/ 14 لﻮﻨﻓ

و ﻞﮐ mg QE/g 02

/ 65 ﺋﻮﻧوﻼﻓ ﯿ ﺖﺳا ﻞﮐ ﺪ ]

24 [ . ﻠﮐ رﻮﻄﺑ ﯽ ،

دﺎﻘﻣ ﯾ ﻘﻘﺤﻣ ﻂﺳﻮﺗ هﺪﺷ شراﺰﮔ ﺮ ﯿ

ﺎﺘﻧ ﺎﺑ ﻦ ﯾ ا ﺞ ﯾ ﻘﺤﺗ ﻦ ﯿ توﺎﻔﺘﻣ ﻖ

ا ﻪﮐ ﺪﻧدﻮﺑ ﯾ ﻣ ﺖﻟﺎﺣ ﻦ ﯽ ﺷﺎﻧ ﺪﻧاﻮﺗ ﯽ ﻪﻧﻮﮔ زا نﺎﻣز ،غﻮﻠﺑ هرود ،ﺎﻫ

ﻐﺗ ،ﺖﺷادﺮﺑ ﯿﯿ

ﺘﻧژ تاﺮ ﯿ ﮑ ﯽ اﺮﺷ ، ﯾ اﻮﻫ و بآ ﻂ ﯾ

ﯽ شور و

ﺪﺷﺎﺑ هرﺎﺼﻋ جاﺮﺨﺘﺳا ]

25 - 27 [ .

3 - 2 - ﺘﻧآ ﺮﺛا ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ

ﺎﺘﻧ ﻖﺑﺎﻄﻣ ﯾ ﺘﻧآ ترﺪﻗ ﺞ ﯽ

ﺴﮐا ﯿ ﻧاﺪ ﯽ ) ﻞﮑﺷ 2 ( ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ، ﯽ

دار رﺎﻬﻣ ﻪﺑ ردﺎﻗ ﻪﻧﺰﮔ گﺮﺑ ﯾ

لﺎﮑ ﺎﻫ ي دازآ )DPPH 54 /0

±

90 / 61 ﺪﺻرد ( و )ABTS 47 /0 10± / 70 ﺪﺻرد ( دﻮﺑ .

Fig 2 Antioxidant activity of Urtica dioica leaf extract.

ﻟﺎﻌﻓ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ دار رﺎﻬﻣ ﺐﺴﺣ ﺮﺑ ﯾ

دازآ لﺎﮑ ردDPPH

ﻪﻌﻟﺎﻄﻣ ي ﻖﺣ نارﺎﮑﻤﻫ و ﻮﺟ )

1394 ( لدﺎﻌﻣ 94 / 50 ﺪﺻرد

ﺖﺳا هﺪﺷ شراﺰﮔ ]

9 [ . ﻪﻌﻟﺎﻄﻣ رد ي ر ﯾ ﺿﺎ ﯽ ﻔﺻآ و ﯽ ) 1396 ( ،

ﻣﯿ ﺋﻮﻧوﻼﻓ و ﻞﮐ لﻮﻨﻓ ناﺰ ﯿ

ﻟﻮﻧﺎﺘﻣ هرﺎﺼﻋ ﻞﮐ ﺪ ﯽ

ﻪﺑ ﻪﻧﺰﮔ گﺮﺑ

(5)

ﺗﺮﺗ ﯿ ﺐ mg GAE/g 127

/ 78 و mg QE/g 91

شراﺰﮔ

دﺮﮔ ﯾ ﺪ ] 22 [ . ا ﺮﺑ هوﻼﻋ ﯾ

ﻟﺎﻌﻓ ،ﻦ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ هرﺎﺼﻋ

ﻟﻮﻧﺎﺗا ﯽ شور ﺎﺑ ﻪﻧﺰﮔ گﺮﺑ ﺎﻫ

ي و DPPH ﺗﺮﺗ ﻪﺑABTS

ﯿ ﺐ

لدﺎﻌﻣ μg/ml 38 / 31 و 55 / 23 ﺖﺳا هﺪﺷ شراﺰﮔ ]

11 [ .

لاد نارﺎﮑﻤﻫ و ﻮﮐآ )

2008 ( ﻣﯿ ﻟﺎﻌﻓ ناﺰ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ هرﺎﺼﻋ

ﻟﻮﻧﺎﺘﻣ ﯽ ر رﺎﻬﻣ شور ﻪﺑ ﻪﻧﺰﮔ دا

ﯾ لﺎﮑ ارDPPH μg/ml 419

ﺪﻧدﻮﻤﻧ شراﺰﮔ ]

28 [ . هﺮﻗ ﻧﺎﺧ ﯽ نارﺎﮑﻤﻫ و )

1388 ( ﺎﻘﻣ ﺎﺑ ، ﯾ ﻪﺴ

ﺘﻧآ ترﺪﻗ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯿ هرﺎﺼﻌ ﺎﻫ ي ﺑآ ﯽ ﻟﻮﻧﺎﺘﻣ ، ﯽ ،ﻪﻧﺰﮔ مﺮﻓوﺮﻠﮐ و

ﻣﺮﻓوﺮﻠﮐ هرﺎﺼﻋ ﻪﮐ ﺪﻧداد نﺎﺸﻧ ﯽ

ﻟﻮﻧﺎﺘﻣ و ﯽ ﺗﺮﺗ ﻪﺑ ﯿ ﺮﺗﻻﺎﺑ ﺐ ﯾ ﻦ

) μg/ml 53 / 77 ( ﺮﺘﻤﮐ و ﯾ ﻦ ) μg/ml 71 / 199 ( ﻟﺎﻌﻓ ﯿ ﺖ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﭘﺮﺑ ﺎﯾ زاﺪﻧا ماد ﻪﺑ شور ﻪ ي

دار ﯾ دازآ لﺎﮑ

ﻣ اراد ارDPPH ﯽ ﺘﻧآ ترﺪﻗ و ﺪﻨﺷﺎﺑ ﯽ

ﺴﮐا ﯿ ﻧاﺪ ﯽ ﺑ ﯿ هرﺎﺼﻋ ﺮﺘﺸ

ﻣﺮﻓوﺮﻠﮐ ﯽ اﻮﺘﺤﻣ ندﻮﺑ ﺮﺗﻻﺎﺑ ﻪﺑ ار ي

هداد ﺖﺒﺴﻧ نآ ﻞﮐ لﻮﻨﻓ

ﺪﺷ ] 23 [ . ﺳﺎﻤﻟا ﯽ ) 1395 ( ﻟﺎﻌﻓ ﻪﮐ دﻮﻤﻧ شراﺰﮔ ﯿ

ﺖ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ﺎﻧاﻮﺗ سﺎﺳا ﺮﺑ ﻪﻧﺰﮔ ﯾ

ﯽ رﺎﻬﻣ

دار ﯾ دازآ لﺎﮑ ﻣ ﺖﻈﻠﻏ ﻪﺑ ﻪﺘﺴﺑاو ،DPPH

ﯽ اﺰﻓا و ﺪﺷﺎﺑ ﯾ

ﺶ

زا هرﺎﺼﻋ ﺖﻈﻠﻏ μg/ml

50 ﺎﺗ 200 اﺰﻓا ﺐﺒﺳ ﯾ ﻟﺎﻌﻓ ﺶ ﯿ ﺖ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ زا 50 ﺎﺗ 60 دﺮﮔ ﺪﺻرد ﯾ

ا ﺮﺑ هوﻼﻋ ؛ﺪ ﯾ

ندوﺰﻓا ،ﻦ

ﻮﺳ ﻦﻏور ﻪﺑ هرﺎﺼﻋ ﯾ

اﺰﻓا ﻪﺑ ﺮﺠﻨﻣ ﺎ ﯾ

ﺎﭘ ﺶ ﯾ راﺪ ي ﺎﺴﮐا ﯾ ﺸ ﯽ نآ

دﺮﮔ ﯾﺪ ] 24 [ . ﻟﺎﻌﻓ ﯿ ﺘﻧآ ﺖ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﮔ هرﺎﺼﻋ ﯿ ﻪﺑ ًﺎﺗﺪﻤﻋ نﺎﻫﺎ

ﺖﻈﻠﻏ ﮐﺮﺗ ﯿ ﻠﭘ تﺎﺒ ﯽ ﻟﻮﻨﻓ ﯿ ﻣ هداد ﺖﺒﺴﻧ ﺎﻬﻧآ ﮏ ﯽ

دﻮﺷ ] 29 , 30 [ ؛

رﻮﻄﺑ ﯾ ﺘﻧآ ترﺪﻗ ﻪﮑ ﯽ

ﺴﮐا ﯿ ﻧاﺪ ﯽ گﺮﺑ ﺎﻫ ي رﻮﻀﺣ ﻪﺑ ﻪﻧﺰﮔ

ﮐﺮﺗ ﯿ ﻟﻮﻨﻓ تﺎﺒ ﯽ ﺒﻗ زا ﯿ ﻟﺎﮔ ﻞ ﯿ ﺳا ﮏ ﯿ ﻧژوﺮﻠﮐ ،ﺪ ﯿ ﺳا ﮏ ﯿ ﺌﻓﺎﮐ ،ﺪ ﯿ ﮏ

ﺳا ﯿ ﺗور ،ﺪ ﯿ ﺘﺳﺮﺋﻮﮐ ،ﻦ ﯿ

ا ،ﻦ ﯾ ﺘﻧﺎﻣروﺰ ﯿ ،ﻦ 2 - -O ﺌﻓﺎﮐ ﯿ ﻟﺎﻣ ﻞ ﯿ ،ﮏ 3 -

-O ﺗور ﯿ زﻮﻨ ﯾ و ﺪ 3 - -O ﻠﮔ ﯿ زﻮﮑ ﯾ ا هﺪﺷ ﻪﺘﺴﻧاد ﻂﺒﺗﺮﻣ ﺪ ﺖﺳ

] 10 [.

3 - 3 - ﻣﺪﺿ ﺮﺛا ﯿ

ﺑوﺮﮑ ﯽ

ﺎﺘﻧ ﯾ ﻣﺪﺿ ﺮﺛا ﺞ ﯿ

ﺑوﺮﮑ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

شور سﺎﺳا ﺮﺑ ﻪﻧﺰﮔ گﺮﺑ

دﯾ د ﮏﺴ ﯾﻔ ﯿ ﻞﮑﺷ رد رﺎﮔآ نژﻮ 3

ﺖﺳا هﺪﺷ هدروآ .

Fig 3 Mean inhibition zone diameter (mm) of Urtica dioica leaf extracton some microorganism

pathogen (disk diffusion agar).

ﻣﺎﻤﺗ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﺗ ﻼﻧﻮﻤﻟﺎﺳ)

ﯿﻔ ﯽ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ،

ﺳﺎﺑ ﯿ سﻮﺋﺮﺳ سﻮﻠ ﻟﯿ و

ﺮﺘﺴ ﯾ ا ﺎ ﯾ اﻮﮐﻮﻨ ( ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪﺑ ﺖﺒﺴﻧ ﯽ

ﻣﺪﺿ ﺮﺛا و ﺪﻧدﻮﺑ سﺎﺴﺣ ﻪﻧﺰﮔ ﯿ

ﺑوﺮﮑ ﯽ و هرﺎﺼﻋ ﺖﻈﻠﻏ ﻊﺑﺎﺗ

ﻣ عﻮﻧ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻮﺑ ﻢﺴ د . اﺰﻓا ﯾ اﺰﻓا ﺐﺒﺳ هرﺎﺼﻋ ﺖﻈﻠﻏ ﺶ ﯾ

ﺶ

ﻨﻌﻣ ﯽ دﺮﮔ ﺪﺷر مﺪﻋ ﻪﻟﺎﻫ ﺮﻄﻗ راد ﯾ

رﻮﻄﺑ ؛ﺪ ﯾ اﺰﻓا ﻪﮑ ﯾ ﺖﻈﻠﻏ ﺶ

زا هرﺎﺼﻋ mg/ml 20 ﻪﺑ 80 ﺗﺮﺗ ﻪﺑ ﯿ اﺰﻓا ﺐﺒﺳ ﺐ ﯾ

ﺶ 42 /2 ،

38 /2 ، 04 /2 و 11 /2 ﺮﺑاﺮﺑ ي ﻣ ﯿ ﮕﻧﺎ ﯿ اﺮﺑ ﺪﺷر مﺪﻋ ﻪﻟﺎﻫ ﺮﻄﻗ ﻦ ي

ﺮﺘﮐﺎﺑ ي ﺎﻫ ﺗ ﻼﻧﻮﻤﻟﺎﺳي ﯿﻔ ﯽ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ﺳﺎﺑ ، ﯿ سﻮﺋﺮﺳ سﻮﻠ و

ﻟﯿ ﺮﺘﺴ ﯾ ا ﺎ ﯾ ﻮﻨ اﻮﮐ دﺮﮔ ﯾﺪ . ﺮﺘﮐﺎﺑ ي ﺎﻫ ﺳﺎﺑي ﯿ سﻮﺋﺮﺳ سﻮﻠ ﺷﺮﺷا و

ﯿ ﺎ

ﻠﮐ ﯽ ﺗﺮﺗ ﻪﺑ ﯿ ﺑ ﺎﺑ ﺐ ﯿ ﺮﺘﺸ ﯾ ﻦ ) 90mm / 16 ( ﺮﺘﻤﮐ و ﯾ ﻦ

) 50mm / 14 ( سﺎﺴﺣ ،ﺪﺷر مﺪﻋ ﻪﻟﺎﻫ ﺮﻄﻗ ﺮﺗ

ﯾ موﺎﻘﻣ و ﻦ ﺮﺗ

ﯾ ﻦ

ﻮﺳ ﯾﻪ ﺖﻈﻠﻏ ﺮﺑاﺮﺑ رد ﺎﻫ mg/ml

80 ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﯽ

ﻪﻧﺰﮔ گﺮﺑ

ﺪﻧدﻮﺑ .

Fig 4 Mean inhibition zone diameter (mm) of Urtica dioica leaf extracton some microorganism

pathogen (well diffusion agar).

(6)

ﻠﮐ رﻮﻄﺑ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺖﺒﺜﻣ مﺮﮔ ﺳﺎﺑ)

ﯿ سﻮﺋﺮﺳ سﻮﻠ ﻟﯿ و

ﺮﺘﺴ ﯾ ﺎ

اﯾ اﻮﮐﻮﻨ ( ﺎﻘﻣ رد ﯾ ﺮﺘﮐﺎﺑ ﺎﺑ ﻪﺴ ي

ﺎﻫ ي ﻔﻨﻣ مﺮﮔ ﯽ ﺗ ﻼﻧﻮﻤﻟﺎﺳ) ﯿﻔ ﯽ و

ﺷﺮﺷا ﯿ ﻠﮐ ﺎ ﯽ ( ﺴﻧ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪﺑ ﺖﺒ ﯽ

سﺎﺴﺣ ﻪﻧﺰﮔ گﺮﺑ ﺮﺗ

ﺪﻧدﻮﺑ . ﺎﺘﻧ ﯾ ﻣﺪﺿ ﺞ ﯿ ﺑوﺮﮑ ﯽ ﻪﺑﺎﺸﻣ رﺎﮔآ ﮏﻫﺎﭼ شور سﺎﺳا ﺮﺑ

د شور ﯾ د ﮏﺴ ﯾﻔ ﯿ ﺮﺘﮐﺎﺑ و دﻮﺑ رﺎﮔآ نژﻮ ي

ﺎﻫ ﺳﺎﺑ ي ﯿ سﻮﻠ

سﻮﺋﺮﺳ ﺷﺮﺷا و

ﯿ ﻠﮐ ﺎ ﯽ ﺗﺮﺗ ﻪﺑ ﯿ سﺎﺴﺣ ﺐ ﺮﺗ

ﯾ موﺎﻘﻣ و ﻦ ﺮﺗ

ﯾ ﻦ

ﻮﺳ ﯾﻪ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪﺑ ﺖﺒﺴﻧ ﺎﻫ ﯽ

ﺪﻧدﻮﺑ ﻪﻧﺰﮔ گﺮﺑ )

ﻞﮑﺷ 4 .(

Fig 5 Minimum inhibitory concentration (MIC) of Urtica dioica leaf extracton some microorganism

pathogen.

ا ﺮﺑ هوﻼﻋ ﯾ ﺎﺘﻧ ،ﻦ ﯾ ﻣﺪﺿ ﺞ ﯿ ﺑوﺮﮑ ﯽ ﺎﭘ ﺮﺑ ﯾ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ شور ﻪ

ﮔﺪﻨﻨﮐرﺎﻬﻣ ﯽ ﺪﺷر ) ﻞﮑﺷ 5 ( ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ﻪﮐ داد نﺎﺸﻧ

ﻧدرﻮﻣ ﯿ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ زﺎ ﯽ

ﺑ ﮔﻮﻠﺟ ﺖﻬﺟ ﻪﻧﺰﮔ گﺮ ﯿﺮ

ي ﺪﺷر زا

ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﻔﻨﻣ مﺮﮔ عاﻮﻧا زا ﺮﺘﻤﮐ ﺖﺒﺜﻣ مﺮﮔ ﯽ

ﻣ ﯽ ﻪﮐ ﺪﺷﺎﺑ

ﺳﺎﺴﺣ ﯿ ﻮﺳ ﺮﺗﻻﺎﺑ ﺖ ﯾﻪ

ﺎﻫ ي ﻮﮔزﺎﺑ ار هرﺎﺼﻋ ﻪﺑ ﺖﺒﺴﻧ ﺖﺒﺜﻣ مﺮﮔ

ﻣ ﯽ ﺪﻨﮐ . ا ﺮﺑ هوﻼﻋ ﯾ ﻧدرﻮﻣ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ ،ﻦ ﯿ

اﺮﺑ هرﺎﺼﻋ زﺎ ي

زا

ﺑﯿ ﺮﺘﮐﺎﺑ ندﺮﺑ ﻦ ي

ﺎﻫ ي ﻔﻨﻣ مﺮﮔ عاﻮﻧا زا ﺮﺘﻤﮐ ﺖﺒﺜﻣ مﺮﮔ ﯽ

دﻮﺑ

) لوﺪﺟ 1 .(

Table 1 The minimum bactericidal concentration (MBC) of Urtica dioica leaf extracton some pathogenic microorganisms

اﯾ ﻣ ﺮﻣا ﻦ ﯽ ﺪﻧاﻮﺗ ﺷﺎﻧ ﯽ دﻮﺟوزا ﯾ ﺎﺸﻏ ﮏ ي ﺪﺘﭙﭘﻮﮐﻮﻣ ي رد

ﺎﺸﻏ ي ﻟﻮﻠﺳ ﯽ ﺮﺘﮐﺎﺑ ي ﺎﻫ ي نآ ﻪﮐ ﺪﺷﺎﺑ ﺖﺒﺜﻣ مﺮﮔ ﻪﺑ ﺖﺒﺴﻧ ار ﺎﻫ

ﻣﺪﺿ ﻞﻣاﻮﻋ ﯿ

ﺑوﺮﮑ ﯽ ﻣ سﺎﺴﺣ ﯽ

ﺎﺸﻏ ﺎﻣا ؛ﺪﻨﮐ ي

ﻟﻮﻠﺳ ﯽ ﺮﺘﮐﺎﺑ

ي ﺎﻫ ي ﻔﻨﻣ مﺮﮔ ﯽ ﻻ زا ﯾﻪ ﺎﻫ ي ﻟﯿ ﻠﭘﻮﭙ ﯽ رﺎﮐﺎﺳ ﯾﺪ ي و

ﻟﻮﻔﺴﻓ ﯿﭙﯿ ﺪ ي ﭘ و ﯿ ﭽ ﯿ هﺪ ا ي ﮑﺸﺗ ﯿ ذﻮﻔﻧ ﺖﻋﺮﺳ ﺶﻫﺎﮐ ﻪﮐ هﺪﺷ ﻞ

ﮐﺮﺗ ﯿ ﻣﺪﺿ تﺎﺒ ﯿ

ﺑوﺮﮑ ﯽ ﻪﺑ ﻣ ﺐﺒﺳ ار لﻮﻠﺳ ﻞﺧاد ﯽ

دﻮﺷ

] 31 - 33 [.

ﺎﺘﻧ ﯾ ﻔﻠﺘﺨﻣ ﺞ ﯽ ﻣﺪﺿ ﺮﺛا درﻮﻣ رد ﯿ

ﺑوﺮﮑ ﯽ هرﺎﺼﻋ ﺎﻫ ي

ﺑآ ﯽ ﻠﮑﻟا و ﯽ ﮔ ﯿ ﻣ ﺮﺑاﺮﺑ رد ﻪﻧﺰﮔ هﺎ ﯿ

ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﺎﻫ ي و نژﻮﺗﺎﭘ

ﺖﺳا هﺪﺷ شراﺰﮔ دﺎﺴﻓ ﺪﻟﻮﻣ .

نارﺎﮑﻤﻫ و ﺪﺠﻣ )

1382 ( نﺎﺸﻧ

ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ﻪﮐ ﺪﻧداد ﯽ

ﺶﺨﺑ ﺎﻫ ي ﮔ ﻒﻠﺘﺨﻣ ﯿ اراد ﻪﻧﺰﮔ هﺎ ي

ﺮﺛا

ﻣﺪﺿ ﯿ ﺑوﺮﮑ ﯽ ﻞﺑﺎﻗ ﻬﺟﻮﺗ ﯽ ﺮﺘﮐﺎﺑ ﺮﺑ ي ﺎﻫ ﺳﺎﺑ ي ﯿ ﺘﺑﻮﺳ سﻮﻠ ﯿﻠﯿ

ﺲ ،

ژوﺮﺋآ سﺎﻧﻮﻣودﻮﺳ ﯾ

ازﻮﻨ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ﻓﺎﺘﺳا و ﯿ سﻮﮐﻮﮐﻮﻠ

سﻮﺋروا چرﺎﻗ و ﺪﻧﺎﮐ ﯾ ﮑﺒﻟا اﺪ ﯿ ﺰﻨ ﻣ ﯽ ﺪﺷﺎﺑ ] 8 [ . ﺮﮐﻮﮐ ﯾ و ﭻ

نارﺎﮑﻤﻫ ) 2012 ( ﺳرﺮﺑ ﺎﺑ ﯽ ﻟﺎﻌﻓ ﯿ ﺮﺘﮐﺎﺑﺪﺿ ﺖ ﯾﺎﯾ

ﯽ هرﺎﺼﻋ

ﻟﻮﻧﺎﺗا ﯽ ﺑ ﻪﻧﺰﮔ گﺮﺑ ﯿ

ﮔﻮﻠﺟ ﻪﺑ ردﺎﻗ هرﺎﺼﻋ ﻪﮐ ﺪﻨﺘﺷاد نﺎ ﯿﺮ

ي زا

ﺮﺘﮐﺎﺑ ﺪﺷر ي ﺎﻫ ﺳﺎﺑي ﯿ ﺘﺑﻮﺳ سﻮﻠ ﯿﻠﯿ ﺲ ژوﺮﺋآ سﺎﻧﻮﻣودﻮﺳ ، ﯾ

ازﻮﻨ ،

ﺷﺮﺷا ﯿ ﻠﮐ ﺎ ﯽ ﺳﺎﺑﻮﺘﮐﻻ و ﯿ مورﺎﺘﻧﻼﭘ سﻮﻠ ﻣ

ﯽ ﻞﻗاﺪﺣ و ﺪﺷﺎﺑ

ﮔﺪﻨﻨﮐرﺎﻬﻣ ﺖﻈﻠﻏ ﯽ

ﮔﺪﻨﺸﮐ ﺖﻈﻠﻏ ﻞﻗاﺪﺣ و ﺪﺷر ﯽ

ﺗﺮﺗ ﻪﺑ ﯿ ﺐ

هدوﺪﺤﻣ رد ي

mg/ml 21 / 36 43– / 72 و 86 / 144 شراﺰﮔ ≥

دﺮﮔ ﯾ ﺪ ] 11 [ . ﻣﺪﺿ ﺮﺛا ﯿ ﺑوﺮﮑ ﯽ ﻠﮑﻟا هرﺎﺼﻋ ﯽ

ﺮﺑاﺮﺑ رد ﻪﻧﺰﮔ

ﺮﺘﮐﺎﺑ ي ﺎﻫ ﺳﺎﺑ ي ﯿ سﻮﺋﺮﺳ سﻮﻠ وﯾ و

ﺮﺒ ﯾ ﻻﻮﻤﻫارﺎﭘﻮ ﯾﺘﯿ سﻮﮑ رد

ﻪﻌﻟﺎﻄﻣ ي ﺳرﺪﻣ ﯽ ﻫدرﺎﻬﭼ ﯽ نارﺎﮑﻤﻫ و )

1391 ( هﺪﺷ شراﺰﮔ

ﺖﺳا ] 34 [ . ﻪﻌﻟﺎﻄﻣ رد ا ي د ﯾ ﻣﺪﺿ ﺮﺛا ،ﺮﮕ ﯿ

ﺑوﺮﮑ ﯽ ﻪﻧﺰﮔ ﺲﻧﺎﺳا

ﺮﺘﮐﺎﺑ ﻪﺑ ﺖﺒﺴﻧ ي

ﺎﻫ ﺳﺎﺑ ي ﯿ ﺘﺑﻮﺳ سﻮﻠ ﯿﻠﯿ

ﺲ سﺎﻧﻮﻣودﻮﺳ ،

ژوﺮﺋآ ﯾ ازﻮﻨ ﺷﺮﺷا ، ﯿ ﻠﮐ ﺎ ﯽ ﻓﺎﺘﺳا ، ﯿ سﻮﺋروا سﻮﮐﻮﮐﻮﻠ ﺷﯿ و

ﻼﮕ

دﯾ هﺮﺘﻧﺎﺴ ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ ]

35 [ . ا ﺮﺑ هوﻼﻋ ﯾ ﺺﺨﺸﻣ ،ﻦ

هرﺎﺼﻋ و ﺲﻧﺎﺳا ﻪﮐ ﺖﺳا هﺪﺷ )

ﺑآ ﯽ ﻟﻮﻧﺎﺗا و ﯽ ( ﮔﯿ ردﺎﻗ ﻪﻧﺰﮔ هﺎ

ﮔﻮﻠﺟ ﻪﺑ ﯿﺮ ي ﻣ ﺪﺷر زا ﯿ

ﻠﺴ ﯿ ژﺮﭙﺳآ مﻮ ﯾ سوﻼﻓ سﻮﻠ ﻟﻮﺗ و

ﯿ ﺪ

ﺴﮐﻮﺗﻼﻓآ ﯿ ﻣ ﻦ ﯽ ﺪﻨﺷﺎﺑ ] 36 [.

4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي ﺎﻬﻧ ﯾ ﯽ

ﻠﮐ رﻮﻄﺑ ﯽ ﻟﻮﻧﺎﺗا هرﺎﺼﻋ ، ﯽ

اراد ﻪﻧﺰﮔ گﺮﺑ ي

ﻟﺎﻌﻓ ﯿ ﺖ

ﺘﻧآ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ ﻨﭽﻤﻫ و ﯿ ﻠﺑﺎﻗ ﻦ ﯿ ﻣﺪﺿ ﺖ ﯿ ﺑوﺮﮑ ﯽ ور ﺮﺑ ي

ﺮﺘﮐﺎﺑ ي ﺎﻫ ي ﺖﺒﺜﻣ مﺮﮔ ﺳﺎﺑ)

ﯿ سﻮﺋﺮﺳ سﻮﻠ ﻟﯿ و

ﺮﺘﺴ ﯾ ا ﺎ ﯾ اﻮﮐﻮﻨ ( و

ﻔﻨﻣ مﺮﮔ ﯽ ﺗ ﻼﻧﻮﻤﻟﺎﺳ) ﯿﻔ ﯽ ﺷﺮﺷا و ﯿ ﻠﮐ ﺎ ﯽ ( دﻮﺑ . اﺮﺑﺎﻨﺑ ﯾ ﻣ ،ﻦ ﯽ ناﻮﺗ

ناﻮﻨﻌﺑ ار ﻪﻧﺰﮔ گﺮﺑ ﯾ

ﮐﺮﺗ ﮏ ﯿ ز ﺐ ﯾ لﺎﻌﻓ ﺖﺴ

ﺶﻨﮐاو لﺮﺘﻨﮐ ﺖﻬﺟ ﺎﻫ

ي ﺴﮐا ﯿ ﺗاﺪ ﯿ ﻣ ﺪﺷر و ﻮ ﯿ

ﮔراوﺮﮑ ﻧﺎﯿ ﻢﺴ ﺎﻫ ي

اﺬﻏ تﻻﻮﺼﺤﻣ عاﻮﻧا رد نژﻮﺗﺎﭘ ﯾ

ﯽ دﺮﺑ رﺎﮑﺑ . ا ﺎﺑ ﯾ ،لﺎﺤﻨ

ﺑ تﺎﻌﻟﺎﻄﻣ ﯿ ﺮﺘﺸ ي ﻣز رد ﯿ ﻌﺗ ﻪﻨ ﯿﯿ تاﺮﺛا و هرﺎﺼﻋ ﺮﺛﺆﻣ ﺖﻈﻠﻏ ﻦ

ﺒﻧﺎﺟ ﯽ ﺎﺑ نآ ﯾ ﺘﺴ ﯽ ددﺮﮔ مﺎﺠﻧا .

Microorganism MBC (mg/mL)

Salmonella typhi 512

Escherichia coli > 512

Bacillus cereus 256

Listeria innocua 256

(7)

5 - ﺪﻘﺗ ﯾ ﺮﮑﺸﺗ و ﺮ

ﻣ مزﻻ دﻮﺧ ﺮﺑ ﻪﻟﺎﻘﻣ نﺎﮔﺪﻨﺴﯾﻮﻧ ﯽ

ﺸﻫوﮋﭘ ﺖﻧوﺎﻌﻣ زا ﺪﻨﻧاد ﯽ

و

روﺎﻨﻓ ي زروﺎﺸﮐ مﻮﻠﻋ هﺎﮕﺸﻧاد ي

ﺒﻃ ﻊﺑﺎﻨﻣ و ﯿﻌ

ﯽ ﻪﺑ نﺎﺘﺳزﻮﺧ

ﻟد ﯿ ﺎﻤﺣ ﻞ ﯾ ﺖ ﺎﻫ ي دﺎﻣ ي ﻮﻨﻌﻣ و ي ﻤﺻ ﯿ ﻧادرﺪﻗ و ﺮﮑﺸﺗ ﻪﻧﺎﻤ ﯽ

ﺪﻨﯾﺎﻤﻧ .

6 - ﻊﺑﺎﻨﻣ

[1] B. Alizadeh Behbahani, M. Noshad, and F.

Falah, “Study of chemical

structure,antimicrobial, cytotoxic and mechanism of action of Syzygium aromaticum essential oil on foodborne pathogens,” Potravinarstvo, vol. 13, no. 1, 2019.

[2] B. Alizadeh Behbahani, F. T. Yazdi, F.

Shahidi, H. Noorbakhsh, A. Vasiee, and A.

Alghooneh, “Phytochemical analysis and antibacterial activities extracts of mangrove leaf against the growth of some pathogenic bacteria,” Microbial pathogenesis, vol. 114, pp. 225-232, 2018.

[3] B. Alizadeh Behbahani, Shahidi, F., Yazdi, F. T., & Mohebbi, M “Antifungal effect of aqueous and ethanolic mangrove plant extract on pathogenic fungus in vitro”

International Journal of Agronomy and Plant Production, 4(7), 1652-1658, 2013.

[4] H. Barzegar, B. Alizadeh Behbahani, and M. Noshad, “Evaluation of total phenol and flavonoid contents, antioxidant and antimicrobial activity of Lawsonia inermis aqueous extract against some gram- positive and gram- negative bacteria,” mdrsjrns, vol.

18, no. 116, pp. 327-335, 2021.

[5] B. Alizadeh Behbahani, F. T. Yazdi, A.

Mortazavi, F. Zendeboodi, and M. M.

Gholian, “Effect of aqueous and ethanolic extract of Eucalyptus camaldulensis L,”

Archives of Advances in Biosciences, vol. 4, no. 3, 2013.

[6] B. Alizadeh Behbahani, and A. A. I.

Fooladi, “Antibacterial activities, phytochemical analysis and chemical composition Makhlaseh extracts against the growth of some pathogenic strain causing poisoning and infection,” Microbial pathogenesis, vol. 114, pp. 204-208, 2018.

[7] S. Shojaeizad, R. Tavakoli, and M. A.

Sheykholeslami, “Preparation and Characterization of Wound Dressing based on Chitosane Including Urtica Dioica,”

Research-in-Medicine, vol. 44, no. 3, pp.

454-459, 2020.

[8] A. Majd, S. Mehrabian, and Z. Jafary, “The study of Antimicrobial effects of urtica dioica’s extract,” Iranian Journal of Medicinal and Aromatic Plants Research, vol. 19, no. 3, pp. 286-312, 2003.

[9] S. Haghjoo, B. Ghanbarzadeh, H.

Hamishekar, S. Asni Ashari, and J.

Dehghannia, “Evaluation of Colloidal and Antioxidant Properties of Nanoliposome Loaded with Urticadioica L. Extract,”

Innovative Food Technologies, vol. 2, no. 3, pp. 11-23, 2015.

[10] P. Pinelli, F. Ieri, P. Vignolini, L. Bacci, S. Baronti, and A. Romani, “Extraction and HPLC analysis of phenolic compounds in leaves, stalks, and textile fibers of Urtica dioica L,” Journal of agricultural and food chemistry, vol. 56, no. 19, pp. 9127-9132, 2008.

[11] Z. Z. Kukrić, L. N. Topalić-Trivunović, B. M. Kukavica, S. B. Matoš, S. S. Pavičić, M. M. Boroja, and A. V. Savić,

“Characterization of antioxidant and antimicrobial activities of nettle leaves (Urtica dioica L.),” Acta periodica technologica, no. 43, pp. 257-272, 2012.

[12] I. Gülçin, Ö. İ. Küfrevioǧlu, M. Oktay, and M. E. Büyükokuroǧlu, “Antioxidant, antimicrobial, antiulcer and analgesic activities ofnettle (Urtica dioica L.),” Journal of ethnopharmacology, vol. 90, no. 2-3, pp.

205-215, 2004.

[13] F. T. Yazdi, and B. A. Behbahani,

“Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro”,” Archives of Advances in Biosciences, vol. 4, no. 4, 2013.

[14] P. Namazi, H. Barzegar, B. Alizadeh behbahani, and M. A. Mehrnia, “Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts,” mdrsjrns, vol. 18, no.

113, pp. 301-311, 2021.

[15] H. Zanganeh, S. A. Mortazavi, F. Shahidi, and B. Alizadeh Behbahani, “Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and

(8)

sensory properties of lamb during refrigerated storage,” Journal of Food Measurement and Characterization, vol. 15, no. 6, pp. 5556-5571, 2021.

[16] B. Majdi, M. A. Mehrnia, H. Barzegar, and B. Alizadeh Behbahani, “Determination of the structure, chemical composition, antioxidant activity and the cytotoxic effect of Turmeric essential oil,” Iranian Food Science and Technology ResearchJournal, vol. 17, no. 2, pp. 261-271, 2021.

[17] M. Rahmati-Joneidabad, B. Alizadeh Behbahani, and M. Noshad, “Antifungal effect of Satureja khuzestanica essential oil on Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer causing strawberry’s rot and mold,” mdrsjrns, vol. 18, no. 115, pp.

171-180, 2021.

[18] B. Alizadeh Behbahani, and A. A. I.

Fooladi, “Evaluation of phytochemical analysis and antimicrobial activities Allium essential oil against the growth of some microbial pathogens,” Microbial pathogenesis, vol. 114, pp. 299-303, 2018.

[19] M. A. Mehrnia, B. Alizadeh Behbahani, H. Barzegar, and H. Tanavar, “Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram- positive and Gram-negative bacteria “in vitro”,” mdrsjrns, vol. 18, no. 112, pp. 189- 198, 2021.

[20] M. Yeganegi, F. T. Yazdi, S. A.

Mortazavi, J. Asili, B. Alizadeh Behbahani, and A. Beigbabaei, “Equisetum telmateia extracts: Chemical compositions, antioxidant activity and antimicrobial effect on the growth of some pathogenic strain causing poisoning and infection,” Microbial pathogenesis, vol. 116, pp. 62-67, 2018.

[21] A. Alghooneh, B. Alizadeh Behbahani, H.

Noorbakhsh, and F. T. Yazdi, “Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts,” Microbial pathogenesis, vol. 85, pp. 58-65, 2015.

[22] S. Riazi, and N. Asefi, “Antioxidative effect of Urtica dioica extract on quality characteristics of rapeseed oil and comparison with TBHQ during deep frying,”

Journal of Food Research, vol. 27, no. 3, pp.

151-163, 2017.

[23] M. Gharekhani, M. Ghorbani, M. A.

Ebrahimzadeh, S. M. Jafari, and A. R.

Sadeghi Mahoonak, “Effect of nettle (Urtica dioica) leaves extract on the inhibition of soybean oil oxidation,” Journal of Food Processing and Preservation, vol. 1, no. 2, pp. 85-102, 2012.

[24] H. Almasi, “Comparison of direct addition and using of antioxidant active film containing nettle leaves extract in oxidative stability of soybean oil,” Journal of Food Research, vol. 26, no. 3, pp. 411-427, 2016.

[25] B. Alizadeh Behbahani, F. Falah, F. Lavi Arab, M. Vasiee, and F. Tabatabaee Yazdi,

“Chemical composition and antioxidant, antimicrobial, and antiproliferative activities of Cinnamomum zeylanicum bark essential oil,” Evidence-based complementary and alternative medicine, vol. 2020, 2020.

[26] B. Alizadeh Behbahani,, F. Shahidi, F. T.

Yazdi, S. A. Mortazavi, and M. Mohebbi,

“Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil,” Journal of Food Measurement and Characterization, vol. 11, no. 2, pp. 847- 863, 2017.

[27]M. Rahmati-Joneidabad, and B. Alizadeh Behbahani, “Identification of chemical compounds, antioxidant potential, and antifungal activity of (Thymus daenensis) essential oil against spoilage fungi causing apple rot,” Iranian Food Science and Technology Research Journal, vol. 17, no. 5, pp20.21,700-691.

[28] S. Dall’Acqua, R. Cervellati, M. C. Loi, and G. Innocenti, “Evaluation of in vitro antioxidant properties of some traditional Sardinian medicinal plants: Investigation of the high antioxidant capacity of Rubus ulmifolius,” Food Chemistry, vol. 106, no. 2, pp. 745-749, 2008/01/15/, 2008.

[29] F. Falah, K. Shirani, A. Vasiee, F. T.

Yazdi, and B. Alizadeh Behbahani, “In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extract,” Biocatalysis and Agricultural Biotechnology, vol. 35, pp.

102102, 2021.

[30] S. Roshanak, B. Alizadeh Behbahani, F.

Shahidi, F. Tabatabaei Yazdi, A. Vasiee, and N. Hashemi, “Evaluation of antioxidant potential and antimicrobial activity of Mocheh (Lepidium draba)extract “in vitro”,”

Iranian Food Science and Technology Research Journal, vol. 17, no. 3, pp. 17-24, 2021.

(9)

[31] H. Barzegar, B. Alizadeh Behbahani, and M. A. Mehrnia, “Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study,”

Food Science and Biotechnology, vol. 29, no. 5, pp. 717-728, 2020.

[32] B. Alizadeh Behbahani, and F. Shahidi,

“Melissa officinalis essential oil :Chemical compositions, antioxidant potential, total phenolic content and antimicrobial activity,”

Nutrition and Food Sciences Research, vol.

6, no. 1, pp. 17-25, 2019.

[33] Z. Kiarsi, M. Hojjati, B. Alizadeh Behbahani, and M. Noshad, “In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage,” Journal of Food Safety, vol. 40, no.

3, pp. e12782, 2020.

[34] A. Modarresi Chahardehi, D. Ibrahim, S.

Fariza Sulaiman, and F .Aboulhassani,

“Determination of Antimicrobial Activity of Various Extracts of Stinging Nettle (Urtica dioica),” jmpir, vol. 11, no. 42, pp. 98-104, 2012.

[35] H. Niknejad, and A. Asgharian,

“Determination of antibacterial and antioxidant activity and identifying chemical compounds of Urtica dioica L. leaf essence as a potent antibacterial agent,”

Pajoohandeh, vol. 20, no. 4, pp. 234-239, 2015.

[36] A. Gorran, B. Salehnia, H. R. Alizadeh, A. Mirzaei, and M. Farzaneh, “Inhibitory Effects of Essential Oilsand Extracts of Nettle (Urtica Dioica L.) and Mentha Piperita on Growth and Aflatoxin B1 Production by Aspergillus Flavus,” Journal of Agricultural Engineering Research, vol.

16, no. 3, pp. 67-78, 2015.

(10)

Evaluation of antimicrobial activity, antioxidantpotential, total phenolic and flavonoid contents of nettle extract: A laboratory

study

Noshad, M.¹*, Alizadeh Behbahani, B. ², Rahmati-Joneidabad, M. ³

1. Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

2. Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

3. Assistant Professor, Department of Horticultural Science, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

ABSTRACT ARTICLE INFO

Article History:

Received 2022/ 01/ 02 Accepted 2022/ 02/ 12

Keywords:

Ethanolic extract, Urtica dioicaleaf, Bioactive compound, Antimicrobial activity;

Antioxidant effect.

The aim of this study was to isolate ethanolic extract from Urtica dioicaleaves, and determination of its antioxidant and antimicrobial properties. On this point, the ethanolic extract was obtained by the maceration method and its total phenol content, total flavonoid content, antioxidant activity (DPPH and ABTS radical scavenging activity) and antimicrobial effect (disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) against Salmonella typhi, Escherichia coli, Bacillus cereus, and Listeria innocua, were determined. The extract contained 65.42 ± 0.49 mg GAE/g total phenol content and 22.19 ± 0.30 mg QE/g total flavonoid content. The ethanolic extract of U.dioicaleaves was able to scavenge DPPH (61.90 ± 0.54%) and ABTS (70.10 ± 0.47%) free radicals. The antimicrobial effect results showed that Gram-positive bacteria (Bacillus cereus and Listeria innocua) were more sensitive than Gram-negative ones (Salmonella typhi and Escherichia coli) toward the ethanolic extract. Generally, U.dioica leaves’ ethanolic extract is able to be used as a natural bioactive compound to improve shelf-life of food products.

DOI: 10.22034/FSCT.19.125.147

DOR: 20.1001.1.20088787.1401.19.125.25.4

*Corresponding Author E-Mail:

[email protected]

Iranian Journal of Food Science and Technology

Homepage:www.fsct.modares.ir

Scientific Research