Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 13-28 |
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latifi Y, Khademi F, Mohebi R, Mohsen Soltani M, Esparvarini Z, Alavi N. Comparison between different techniques for extracting rosemary extract: solvent, extraction method, particle size, plant to solvent ratio. FSCT 2024; 21 (153) :13-28
URL: http://fsct.modares.ac.ir/article-7-32903-en.html
URL: http://fsct.modares.ac.ir/article-7-32903-en.html
Yasamin Latifi 
1, Feryal Khademi2 , Romina Mohebi3 , Maryam Mohsen Soltani2 , Zahra Esparvarini4 , Niloufar Alavi5
1, Feryal Khademi2 , Romina Mohebi3 , Maryam Mohsen Soltani2 , Zahra Esparvarini4 , Niloufar Alavi5
1- Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran. , yasamin.latifi131@yahoo.com
2- Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran.
3- Department of Food Science and Technology, Shahre Qods Branch, Islamic Azad University, Tehran, Iran.
4- Department of Hygiene and Food quality control, Bu-Alisina university, Hamedan, Iran.
5- Facuity of Engineering, Neyshabour Girls, Neyshabour , Iran.
2- Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran.
3- Department of Food Science and Technology, Shahre Qods Branch, Islamic Azad University, Tehran, Iran.
4- Department of Hygiene and Food quality control, Bu-Alisina university, Hamedan, Iran.
5- Facuity of Engineering, Neyshabour Girls, Neyshabour , Iran.
Abstract: (939 Views)
Rosemary is a plant from the Lamiaceae family with antioxidant properties, Therefore, the purpose of this study was to extract rosemary plant extract using different solvents, methods (maceration, hot extraction, Soxhlet, percolation and sonication), particle size (300, 500 and 800 μm) and plant to solvent ratios (1:100, 2:100, 3:100, 4:100 & 5:100) were. In this experimental study, the amount of phenolic and flavonoid compounds was measured by aluminum chloride colorimetric method and the antioxidant activity of plant extracts was evaluated by DPPH method. To extract these compounds, different solvents and methods were used and compared and analyzed and Data analysis was performed using SPSS software and ANOVA test. The best solvents for the extraction of phenolic, flavonoid and antioxidant compounds were water-methanol (20:80). The amount of total phenolic compounds using this solvent was 7.172 (mg/g) and flavonoid compounds were 28.157 (mg/g) and the antioxidant activity to inhibit free radicals was 87.2586 (mg/lit). The best method for extracting phenolic compounds was Maceration method with a rate of 7.481 (mg/g) and for flavonoid compounds with a rate of 47.85 (mg/g) and 73.524 (mg/lit) to inhibit free radicals.The results show that in order to achieve the maximum extraction of total phenolic compounds, flavonoids and antioxidants in rosemary extract, use plant powder with a particle size of 300 μm, water solvent: methanol (80:20), plant to solvent ratio 1:100 (g/ml) and the use of maceration method should be used as optimal operating conditions.
Article Type: Original Research |
Subject:
Food quality control
Received: 2019/05/13 | Accepted: 2021/03/8 | Published: 2024/09/22
Received: 2019/05/13 | Accepted: 2021/03/8 | Published: 2024/09/22
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