Volume 17, Issue 105 (2020)
FSCT 2020, 17(105): 113-122 |
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nejati-Rad A, Moghimi M, Rezaei R, Bakhshabadi H. Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit. FSCT 2020; 17 (105) :113-122
URL: http://fsct.modares.ac.ir/article-7-30120-en.html
URL: http://fsct.modares.ac.ir/article-7-30120-en.html
1- Food Science and Technology department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran
2- Chemistry department, Gonbad Kavoos branch, Islamic Azad university, Gonbad Kavoos, Iran
3- Food Science and Technology department, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran , rezaei.rahil@yahoo.com
4- Food Science and Technology, Gonbad Kavoos department, Islamic azad University, Gonbad Kavoos, Iran
2- Chemistry department, Gonbad Kavoos branch, Islamic Azad university, Gonbad Kavoos, Iran
3- Food Science and Technology department, Gonbad Kavoos Branch, Islamic Azad University, Gonbad Kavoos, Iran , rezaei.rahil@yahoo.com
4- Food Science and Technology, Gonbad Kavoos department, Islamic azad University, Gonbad Kavoos, Iran
Abstract: (1706 Views)
Hawk (Crataegus spp.) is a rich source of natural antioxidants, especially flavonoids and anthocyanin, and these bioactive compounds have various beneficial effects on health and well-being. In this study, hawthorn fruits extract were prepared by ultrasound (for 30 minutes), microwave (150 s) and ultrasound- microwave (30 min ultrasound + 150 s microwave). After applying these pre-treatments, the extract of fruits was extracted with Ethanol. A sample without any pre-treatment was selected as a control. The total phenolic content, scavenging activity of DPPH, reducing power assay, acidity and determination of important compounds (by gas chromatography / mass spectrometry) of the samples were investigated. Statistical analysis and optimization process were performed through completely randomized design using SAS software. The results showed that the use of different pre-treatments resulted in increasing the total phenolic content, scavenging activity of DPPH and reducing power in extracts. The total phenol content of sample obtained from the pretreatment of ultrasound-microwave was higher (9.89%) than control sample. The analysis of the acidity data showed that the pre-treatment type did not have significant effect on the acidity of the samples (p <0.01). The using microwave- ultrasound pre-treatment resulted in increase in the extract compounds and the bis-2-ethylhexyl-phethalate was the most detectable combination in the extracts. It was concluded, that combination of microwave and ultrasound was the best pretreatment for extraction of hawthorn fruit.
Keywords: microwave
Article Type: Original Research |
Subject:
Machine Analysis (HPLC, GC, ...)
Received: 2019/02/3 | Accepted: 2020/02/3 | Published: 2020/10/31
Received: 2019/02/3 | Accepted: 2020/02/3 | Published: 2020/10/31
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