Volume 18, Issue 114 (2021)                   FSCT 2021, 18(114): 305-317 | Back to browse issues page


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Tayebi Rad F, bakhshabadi H, rashidzadeh S. Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field. FSCT 2021; 18 (114) :305-317
URL: http://fsct.modares.ac.ir/article-7-25950-en.html
1- 1- Master of Science in Food Technology Engineering Student.
2- saee , h.bakhshabadi@yahoo.com
3- 3- M.Sc. in food and science engineering, Teacher of Ministry of Science.
Abstract:   (1473 Views)
Optimization of extraction of bioactive compounds from seedless barberry fruit using pulsed electric field pretreatment
Abstract
 
In this research, in order to optimize the extraction process of Ethanolic extract of barberry fruit, the increase and optimization of the conditions for the extraction of anthocyanin's and bioactive compounds by means of intermittent electric field pre-treatment from three levels of electric field intensity (0.5, 1.75 and 3 kV / cm) and 3 levels of number of pulses (15, 30 and 45); then with ethanol solvent was used to extract their extracts and the amount of flavonoids, total anthocyanin, DPPH, total phenolic compounds, iron regeneration capacity, vitamin C and acidity compared to control (no treatment)  Was studied. The results showed that the total phenol content of the extract decreased by increasing the number of pulses and reducing the intensity of the pulsed electric field applied to the sample. The increase in the electric field strength and the number of pulses initially increased the flavonoid content, DPPH and iron ion recovery capacity, but with the increase of these variables, these three parameters decreased. Also, with increasing of these parameters, the anthocyanin level and vitamin C content increased. The acidity of the sample was reduced and then increased by increasing the electric field strength and applied pulse number. Regarding the results of the process optimization, it can be concluded that the electrical field intensity of 2.003 kV / cm and applying 29 pulses can increases the antioxidant properties of the produced product compared with the control sample.

 
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Article Type: Original Research | Subject: Chemical Engineering of Food Industry
Received: 2018/10/9 | Accepted: 2019/02/6 | Published: 2021/08/1

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