بهینه سازی فعالیت آنتی‌اکسیدانی گیاه متکا (Ferula persica) به کمک امواج فراصوت با استفاده از نسبتهای مختلف حلال اتانول-آب در دماهای مختلف با روش سطح پاسخ

نویسندگان
پرویز استخر 1
جواد توکلی 2
فرانک بیگ محمدی 1
شیما علایی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس، ایران
3 گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، واحد کرمانشاه، دانشگاه آزاد اسلامی، کرمانشاه، ایران
چکیده
در تحقیق حاضر، بهینه­سازی فرایند استخراج ترکیبات فنلی و فعالیت آنتی­اکسیدانی (قدرت مهارکنندگی رادیکالهای آزاد DPPH، قدرت احیا کنندگی آهن، و شاخص پایداری اکسایشی) متکا (Ferula persica) با استفاده از امواج فراصوت از طریق روش سطح پاسخ بررسی شد. جهت بهینه­سازی فرایند استخراج از طرح مرکب مرکزی با سه متغیر مستقل زمان (5، 27.5 و 50 دقیقه)، دما (25، 45 و 65 درجه­سانتیگراد) و نسبت اتانول در حلال آب-اتانول (0، 50 و 100 درصد) استفاده شد. به طور کلی نتایج آنالیز واریانس نشان داد، که پارامترهای مستقل دارای اثر معنی­داری بر قدرت جذب رادیکالهای آزاد DPPH ، قدرت احیا کنندگی آهن و شاخص پایداری اکسایشی عصاره متکا بودند که ضرییهای رگرسیونی آنها به ترتیب 0.91، 0.94 و 0.93 تعیین شد، در حالیکه مدل پیشنهادی برای ترکیبات فنلی کل بیانگر معنی­دار نبودن اثر این پارامترها با ضریب تبیین بسیار پایین بود. بررسی نتایج نشان داد که شرایط بهینه فعالیت آنتی‌اکسیدانی عصاره متکا در دمای 52.9 درجه سانتی گراد با استفاده از غلظت 53.5 درصد اتانول در حلال اتانول – آب به مدت 34.1 دقیقه فرایند فراصوت مشاهده شد. همچنین مشخص شد که نتایج آزمونهای تجربی به مقادیر پیش بینی شده توسط روش سطح پاسخ نزدیک بود. بررسی نتایج فعالیت آنتی­ اکسیدانی عصاره­های مختلف متکا نشان داد که در اکثر شرایط دارای قدرت آنتی­اکسیدانی مناسب است.
کلیدواژه‌ها
گیاه متکا
امواج فراصوت
فعالیت آنتی‌اکسیدانی
بهینه‌سازی
روش سطح پاسخ

عنوان مقاله English

Optimization of antioxidant activity of Ferula persica by Ultrasound waves using various ratios of ethanol-water solvent at different temperatures whit Response Surface Methodology

نویسندگان English

Parviz Estakhr 1
javad tavakoli 2
Faranak beigmohammadi 1
Shima Alaee 3
1 Kermanshah branch, Islamic Azad University
2 jahrom university
3 Islamic Azad University
چکیده English

In the present study, the optimization process of phenolic compounds extraction and antioxidant activity (DPPH radical-scavenging assay, FRAP test, and oxidative stability index) of Ferula persica was evaluated using ultrasound waves through response surface methodology (RSM). To optimize the extraction process from the central composite design with three independent variables including time (5, 27.5 and 50 minutes), temperature (25, 45 and 65 ° C) and ethanol ratio in water-ethanol solvent (0, 50 and 100% ) was used. In general, the results of analysis of variance showed that independent parameters had a significant effect on the DPPH radical-scavenging assay, FRAP test, and oxidative stability index of Ferula persica extract, their Correlation coefficients (R2) were 0.91, 0.94 and 0.93, respectively. However, the proposed model for total phenolic compounds does not indicate the significant effect of these mention parameters. The results showed that the optimum conditions for antioxidant activity of Ferula persica extract were at 52.9 ° C and 53.5% ethanol concentration in water-ethanol solvent with 34.1 minutes for sonication. It was also found that the experimental results were close to those predicted by the response surface methodology. Evaluation of the antioxidant activity results of various extracts of Ferula persica showed that in most conditions, it has a suitable antioxidant power.

کلیدواژه‌ها English

Ferula persica
ultrasound waves
Antioxidant activity
Optimization
response surface methodology
[1] Wang, L., Weller, C. L., 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Science & Technology, 17: 300-312.
[2] Rajaee, A., Mirzaee Moghaddam, H., Baradaran, N., 2017. Optimization of Phenolic Compounds and antioxidant activity of the extract of Ziziphora clinopodioides using ultrasound-assisted extraction whit response surface methodology. Food Science & Technology, 14:237-248.
[3] Fellows, p., 2000. Food processing technology. 2th ed. CRC press. Boca Raton Boston new York Washington, DC.
[4] Tavakoli, J., Khani, J., Shahroozi, M., 2019. Investigating the effect of extracts from the germs of different wheat cultivars(usual and under the ultrasonic process) in oxidative stability of soybean oil. Food Science & Technology, 88: 97-107.
[5] Bezerra, M. A., Santelli, R.E. Oliveira, E.P., Villar, L. S., Escaleira, L. A., 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76: 965–977.
[6] Lopez, A., Rico, M., Rivero, A., Tangil, D. M. S., 2011. The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts. Food Chemistry, 125:1104-1109.
[7] Babakhani, A., Sarzare, A., 2016. Optimization of antioxidant compounds extraction from Azolla fern, Azolla filiculoides. Scientific Research Journal, 1: 117-130.
[8] Liyana-Pathirana, C., Shahidi, F., 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93: 47–56.
[9] Ghafoor, K., Choi, Y. H., Jeon, J. Y., Jo, I. H., 2009. Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds. Agricultural and Food Chemistry, 57: 4988–4994.
[10] Iranshahi, M., Mojarab, M., Sadeghian, H., Hanafi-Bojd, M. Y., Schneider, B., 2008. Polar secondary metabolites of Ferula persica roots. Phytochemistry, 69: 473–478.
[11] Javidnia, K., Miri, R., Kamalinejad, M., Edraki, N., 2005. Chemical composition of Ferula persica Wild.essential oil from Iran. Flavour and Fragrance Journal, 20: 605–606.
[12] Zargari, A., 1988. Medicinal plants. 4th ed. Tehran: Tehran University Publications. pp. 592-602.
[13] Akhonzadeh, S., 2000. Encyclopedia of Iranian medicinal plants. Tehran: Arjmand Press. pp. 76-77.
[14] Barthomeufa, C., Lima, S., Iranshahi, M., Chollet, P., 2008. Umbelliprenin from Ferula szowitsiana inhibits the growth of human M4Beu metastatic pigmented malignant melanoma cells through cell-cycle arrest in G1 and induction of caspase-dependent apoptosis. Phytomedicine, 15: 103–111.
[15] Mahdinia Liachi, B., Esmaeilzadeh Kenari, R., Dinpanah, G.H., 2018. Extraction of Phenolic Compounds and Tocopherols from Ferula Persica and Evaluating the Effect of the Extract on the Stability of Sunflower Seed Oil as an Alternative to the Synthetic Antioxidant. Food Technology & Nutrition, 15: 81-90.
[16] Hammi, K. M., Jdey, A., Abdelly, C., Majdoub, H., Ksouri, R., 2015. Optimization of ultrasound-assisted extraction of antioxidant compounds from Tunisian Zizyphus lotus fruits using response surface methodology. Food Chemistry, 184: 80-89.
[17] Sfahlan, A. J., Mahmoodzadeh, A., Hasanzadeh, A., Heidari, R., Jamei, R., 2009. Antioxidants and antiradicals in almond hull and shell (Amygdalus communis L.) as a function of genotype. Food Chemistry, 115: 529-533.
[18] Yim, H. S., Chye, F. Y., Koo, S. M., Matanjun, P., How, S. E., Ho, C. W., 2012. Optimization of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food and Bioproducts Processing, 90: 235-242.
[19] Razali, N., Mat-Junit, S., Abdul-Muthalib, A. F., Subramaniam, S., Abdul-Aziz, A., 2012. Effects of various solvents on the extraction of antioxidant phenolics from the leaves, seeds, veins and skins of Tamarindus indica L. Food Chemistry, 131: 441-448.
[20] Tavakoli, J., Hamedani, F., Haddad Khodaparast, M.H., 2016. Investigating chemical properties and oxidative stability of kernel oil from Pistacia khinjuk growing wild in Iran. American Oil Chemists’ Society, 93: 681-687.
[21] Rajaei, A., Barzegar, M., Hamidi, Z., Sahari, M.A., 2017. Optimization of Extraction conditions of phenolic compounds from Pistachio (Pistacia vera) green hull through Response Surface Method. Agricultural science and technology, 12: 605-615.
[22] Heydari, Majd., M, Rajaei., A, Salar Bashi., D, Mortazavi, S. A., Bolourian, S. 2014. Optimization of ultrasonic-assisted extraction of phenolic compoundsfrom bovine pennyroyal (Phlomidoschemaparviflorum) leaves usingresponse surfacemethodology. Industrial Crops and Products, 57: 195–202.
[23] Koocheki, A., Razavi, S. M., Hesarinejad, M. A., 2012. Effect of extraction procedures on functional properties of Eruca sativa seed mucilage. Food Biophysics, 7: 84-92.
[24] Morelli, L., Prado, M. A., 2012. Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology. Ultrasonics Sonochemistry, 19: 1144-1149.
[25] Berker, K.I., Gülü, K., Demirata, B., Apak, R., 2010. A novel antioxidant assay of ferric reducing capacity measurement using ferrozine as the colour forming complexation reagent. Analytical Methods, 2:1770-1778.
[26] Moyo, S., Gashe, B., Collison, E., Mpuchane, S., 2003. Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodology. International Journal of Food Microbiology, 85: 87-100.
[27] Şahin, S., Şamlı, R., 2013. Optimization of olive leaf extract obtained by ultrasoundassisted extraction with response surface methodology. Ultrasonics Sonochemistry, 20: 595-602.
[28] Chen, W., Huang, Y., Qi, J., Tang, M., Zheng, Y., Zhao, S., Chen, L., 2014. Optimization of ultrasound‐assisted extraction of phenolic compounds from Areca Husk. Food Processing and Preservation, 38: 90-96.
[29] Rodríguez-Pérez, C., Quirantes-Piné, R., Fernández-Gutiérrez, A., Segura-Carretero, A., 2015. Optimization of extraction method to obtain a phenolic compounds-rich extract from Moringa oleifera Lam leaves. Industrial Crops and Products, 66: 246-254.
[30] Khoo, H.E., Azlan, A., Ismail, A., Abas, F., 2013. Response surface methodology optimization for extraction of phenolics and antioxidant capacity in Defatted dabai parts. Sains Malaysiana, 42: 949–954.
[31] Rezaie, M., Farhoosh, R., Sharif, A., Asili, J., Iranshahi, M., 2015. Chemical composition,antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil. Food Science and Technology, 52: 6784-6790.
[32] Carciochi, R. A., Manrique, G. D., Dimitrov, K., 2015. Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds. Food Science and Technology, 52: 4396-4404.
[33] Saikia, S., Mahnot, N. K., Mahanta, C. L., 2015. Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chemistry, 171: 144-152.
[34] Fattahi, M., Rahimi, R., 2016. Optimization of Extraction Parameters of Phenolic Antioxidants from Leaves of Capparis spinosa. Food Analytical Methods, 9, Doi: 10.1007/s12161-016-0414-9.