Volume 18, Issue 120 (2021)
FSCT 2021, 18(120): 1-11 |
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latifi Y, Alipour M, Zibayi M, Abdolahi-Cheleh bary Z, Ghafuri Z, Ghorbani-Pir shahid T. Investigation of the effect of polarity of different solvents and Times to extract the effective compounds of sour lemon peel extract by ultrasound. FSCT 2021; 18 (120) :1-11
URL: http://fsct.modares.ac.ir/article-7-32104-en.html
URL: http://fsct.modares.ac.ir/article-7-32104-en.html
Yasamin Latifi 
1, Morteza Alipour2 , Masoome Zibayi3 , Zeinab Abdolahi-Cheleh bary4 , Zahra Ghafuri5 , Tara Ghorbani-Pir shahid6
1, Morteza Alipour2 , Masoome Zibayi3 , Zeinab Abdolahi-Cheleh bary4 , Zahra Ghafuri5 , Tara Ghorbani-Pir shahid6
1- Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch , yasamin.latifi131@yahoo.com
2- B.Sc. Student of Sabzevar Branch, Islamic Azad University
3- Graduated Students,Department of Food science and Technology,Sari Agricultural Sciences and Natural Resources university,Sari,Mazandaran,Iran
4- Graduated of the Masters Degree, Department of Food Science and Technology,North Tehran Branch, Islamic Azad University, Tehran, Iran
5- Phd student of hyginie and food quality control faculty of veterinary medicine department of governmental shahid Chamran ahvaz university, Khuzestan, Iran
6- Graduated Students, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Khorasan Razavi, Iran
2- B.Sc. Student of Sabzevar Branch, Islamic Azad University
3- Graduated Students,Department of Food science and Technology,Sari Agricultural Sciences and Natural Resources university,Sari,Mazandaran,Iran
4- Graduated of the Masters Degree, Department of Food Science and Technology,North Tehran Branch, Islamic Azad University, Tehran, Iran
5- Phd student of hyginie and food quality control faculty of veterinary medicine department of governmental shahid Chamran ahvaz university, Khuzestan, Iran
6- Graduated Students, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Khorasan Razavi, Iran
Abstract: (1670 Views)
The ultrasound process is a non-thermal method of extraction, and due to its effective effects on food storage and processing its use is increasing. Therefore, the aim of current study was to investigate the effect of ultrasound waves on phenolic and flavonoid compounds extraction of lemon peel extract. In this method in order to evaluate the phenol and flavonoids extraction and to assess the inhibitory power of DPPH free radicals, three different water solvents, 70% ethanol and 80% methanol were used. Then, the best solvent for the extraction of these compounds at of 30, 60and 90 moments were compared. The software used for analysis of variance and comparison of means was SPSS. According to the results, the strongest and weakest solvent for the extraction of bioactive compounds were 70% ethanol and water, which was 8.202 and 6.95 mg, equal to Gallic acid per grams of dry extract of phenolic compounds, 4.61 and 3.74 mg equal to quercetin grams of compound flavonoids dry matter and 87.468 and 70.213 percent of the inhibitory power of DPPH-free radicals. In 70% ethanol solvent, a significant difference was observed between 30, 60 and 90 moments for extraction of effective compounds, and 90 and 30 minutes, respectively, had the highest and lowest extraction rates of the compounds, respectively. In each extraction method, the amount of extraction of bioactive compounds was different depending on the solvent and 70% ethanol solvent was the best extraction method.
Article Type: Original Research |
Subject:
Food quality control
Received: 2019/04/17 | Accepted: 2021/09/4 | Published: 2021/12/1
Received: 2019/04/17 | Accepted: 2021/09/4 | Published: 2021/12/1
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