تعیین مقادیر ترکیبات فنولی و فعالیت رادیکال‌گیرندگی عصاره استخراج‌شده ازبرگ‌های گیاه چویل (Ferulago angulata) با تکنیک مایکروویو و روش غرقابی

نویسندگان
1 دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، سبزوار، ایران
2 استاد گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران
چکیده
این پژوهش با هدف بررسی مقادیر ترکیبات فنولی و فعالیت رادیکال­گیرندگی گیاه چویل به عنوان جایگزین آنتی اکسیدان های سنتزی انجام شد. بدین منظور، عصاره­گیری از پودر برگ­های چویل با دو روش خیساندن (زمان 12 ساعت) و مایکروویو (60 ثانیه) و با کمک حلال­های اتانول و آب (با نسبت­های 0: 100؛ 25: 75؛ 50: 50 از هر دو حلال) و سنجش میزان کل ترکیبات فنولی و فلاونوئیدی به روش اسپکتروفتومتری صورت گرفت و فعالیت آنتی­اکسیدانی عصاره گیاه با استفاده از روش مهار رادیکال آزاد 2، 2 ـ دی فنیل 1- پیکریل هیدرازین (DPPH) اندازه­گیری شد. تجزیه و تحلیل داده­­ها با نرم افزار SPPS نسخه 24 و روش آزمون آنالیز واریانس انجام گردید. نتایج نشان داد که بین عصاره­های استخراج شده با دو روش و حلال­های اتانول و آب، تفاوت کاملاً معنی­داری وجود داشت (p<0.01). بالاترین فلاونوئید (008/0±75/0 میلی­گرم معادل روتین به گرم نمونه خشک) و بالاترین فعالیت رادیکال­گیرندگی (1/0±04/1 درصد) مربوط به عصاره­های استخراج شده با مایکروویو با نسبت اتانول به آب برابر با 0 : 100 درصد بود. در مقابل، بالاترین فنول کل (09/0±665/3 میلی گرم معادل اسید گالیک به گرم نمونه خشک) در عصاره­های استخراج شده با روش خیساندن و نسبت اتانول به آب برابر با 0 : 100 درصد به دست آمد. در هر دو روش استخراج، میزان استخراج تحت تأثیر نسبت حلال­ها قرار داشت و حلال آب، کارامدتر از اتانول بود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Determination of the phenolic content and free radical scavenging activity of extract obtained from chevil (Ferulago angulata) leaves by microwave and maceration

نویسندگان English

Abdoreza Aghajani 1
Seyed Ali Mortazavi 2
Farideh Tabatabai Yazdi 2
Masoud Shafafi Zenozian 1
Mohammad Reza Saedi Asl 1
1 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad.
چکیده English

This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC50) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder was obtained by maceration (12 h) and microwave (60 s) with ethanol or water (100: 0, 75: 25 , 50:50) and the amount of total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents ratio and water was more effective than ethanol.

کلیدواژه‌ها English

Antioxidant
Maceration
Chevil
phenol
Microwave
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