اثر روشهای استخراج با کمک اولتراسوند و سیال فوق بحرانی بر خصوصیات آنتیاکسیدانی و آنتیمیکروبی عصاره دارچین

نویسندگان
سپیده سهراب پور 1
رضا اسمعیل زاده کناری 2
زینب رفتنی امیری 2
1 دانشگاه کشاورزی و منابع طبیعی ساری
2 دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه ساری، مازندران
چکیده
در ده اخیر استفاده از افزودنی­های طبیعی جایگزین برای ترکیبات سنتزی و شیمیایی مورد استفاده در صنایع غذایی، اهمیت بسزایی داشته است. از سوی دیگر به دلیل مشارکت ترکیبات فنولی در فعالیت آنتی اکسیدانی هدف پژوهش حاضر اندازه گیری میزان کل این ترکیبات و توکوفرول کل، با استفاده از آزمون های سه گانه اندازه گیری قدرت مهار رادیکال های آزاد DPPH، توان احیاء آهن و رنگبری بتاکاروتن در عصاره دارچین استخراج شده به دو روش غرقابی(SO) و آب زیر بحرانی (SWE) و همچنین ارزیابی ویژگی­های ضدمیکروبی این عصاره ها بر روی هر دو گونه باکتری های گرم منفی و گرم مثبت است. نتایج حاصل نشان داد مقادیر ترکیبات فنولی و توکوفرولی کل حاصل از روش‌های استخراج مختلف، از نظر آماری باهم اختلاف معنی­داری داشتند. بطوری­که عصاره حاصل از روش غرقابی حاوی ترکیبات فنولی بیشتر ( 13/135/30) و عصاره آب زیر بحرانی دارای ترکیبات توکوفرولی بیشتری ( 5/086/2) بود. نتایج آزمون های آنتی اکسیدانی سه گانه انجام شده نیز نشان‌دهنده فعالیت ضداکسیداتیو بالاتر عصارهSO می باشد. قدرت رقابت هر دو عصاره در آزمون های سه گانه در مقایسه با TBHQ بسیار متفاوت بود. نتایج آزمون ضدمیکروبی نشان داد که کمترین غلظت عصاره SO (ppm500) اثر کشندگی بر کلیه میکروارگانیسم­های مطالعه شده داشت، درحالی­که عصاره SWE در غلظت­های متفاوت بر باکتری­های مختلف اثر کشندگی خود را اعمال نمود. بطوری­که، غلظت ppm500 تنها قادر به از بین بردن باکتری گرم مثبت استافیلوکوکوس اورئوس بود.
کلیدواژه‌ها
آب زیر بحرانی
غرقابی
فعالیت ضد اکسیداتیو
فعالیت ضدمیکروبی
عصاره دارچین

موضوعات

عنوان مقاله English

An investigation of the effects of solvent and subcritical water extraction on antioxidant and antibacterial features of cinnamon extract

نویسندگان English

sepide sohrabpour 1
Reza Esmaielzadeh 2
Zeynab Raftani Amiri 2
1 Agricultural University of Sari
2 Sari University
چکیده English

Essential of replacing natural compounds with synthetic ones has become more important. Participation of phenolic compounds in natural plant sources in antioxidant and antimicrobial activities caused to determine not only total phenolic and tocopherol compounds, but also antiradical capacity via three various methods such as free radical scavenging DPPH, ferric reducing power FRAP and beta carotene bleaching power of maceration (SO) and subcritical water extraction (SWE) methods of cinnamon extract further than antimicrobial properties of it on both gram negative and positive bacterium. Results proved various amounts with significant difference of total phenolic and tocopherol compounds of two various extraction methods. While SO-extract contained higher phenolic compounds, higher total tocopherol compounds were measured in SWE-extract. Results of all three antioxidant assays indicated that both extracts proved different antioxidant power comparing with TBHQ. The lowest concentration of SO-extract (500ppm) had a bactericide effect on all investigated bacterium in this work. Whereas, 500 ppm of SWE-extract was able to effect only Staphylococcusaureus as a gram positive bacteria, but not others.

کلیدواژه‌ها English

Maceration
subcritical water extraction
Antimicrobial activity
antioxidant activity 
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 86
فروردین 1398
صفحه 349-359