بررسی اثر روش خشک کردن و نوع حلال بر خصوصیات آنتی اکسیدانی و ترکیب شیمیایی عصاره‌ی میوه انجیر معابد (Ficus religiosa)

نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 دانشگاه علوم کشاورزی و منابعی طبیعی خوزستان
چکیده
با توجه به اثرات مضر آنتی اکسیدان های سنتزی استفاده از آنتی اکسیدان های طبیعی که عمدتا از منابع گیاهی استخراج می شوند، علاوه بر ایجاد پایداری در محصولات مورد استفاده موجب حذف اثرات نامطلوب رادیکال های آزاد و آنتی اکسیدان های سنتزی می گردد. در این تحقیق تاثیر روش های مختلف خشک کردن و نوع حلال بر میزان استخراج ترکیبات شیمیایی و فعالیت آنتی اکسیدانی میوه انجیر معابد مورد بررسی قرار گرفت. در ابتدا میوه­ها به دو روش آون گذاری (دمای 40 و 60 درجه سانتی­گراد ) و مایکروویو (توان 400 و 700 وات) خشک شده و عصاره گیری با استفاده از دو حلال متانول و اتانول انجام گرفت. جهت بررسی ترکیبات فنلی و فلاونوئیدی عصاره­های استخراج شده به ترتیب از دو روش فولین سیوکالتیو و کلرید آلومینیوم استفاده شد. ظرفیت آنتی­اکسیدانی عصاره­های استخراج شده با استفاده از رادیکال­های DPPH و ABTS مورد ارزیابی قرار گرفت. نتایج دو آزمون DPPH و ABTS نشان داد که کمترین مقدار IC50 در هر دو آزمون مربوط به روش خشک کردن با آون ( دمای 60 درجه سانتی­گراد) و استخراج با حلال متانول (غلظت ppm 11/150 در آزمون DPPH و غلظت ppm 9/222 در آزمون ABTS) و بیشترین مقدار IC50 مربوط به نمونه خشک شده توسط مایکروویو با توان 400 وات و استخراج عصاره اتانولی (غلظت ppm 145/455 در آزمون DPPH غلظت ppm 1/500 در آزمون ABTS) بود. همچنین بیشترین مقدار ترکیبات فنولی و فلاوونوئیدی مربوط به عصاره­ی متانولی و خشک شده توسط آون با دمای 60 درجه سانتی­گراد بود. این مقادیر برای ترکیبات فنولی و فلاوونوئیدی به ترتیب mg/g 1032 معادل گالیک اسید بر گرم عصاره و mg /g 31/ 63 کوئرستین بر گرم عصاره بود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of drying method and solvent type on antioxidant properties and chemical composition of sacred fig (Ficus religiosa)

نویسندگان English

Mohammad Amin Mehrnia 1
Nasim Dehghan 2
mokhtar heidari 1
1 Agricultural sciences and natural resources university of Khuzestan
2 Agricultural science and natural resources university of khuzestan
چکیده English

Due to detrimental effects of synthetic antioxidants, application of natural antioxidants which mainly are extracted from botanical sources, in addition to stabilizing food products will reduce undesirable effects of free radicals and synthetic antioxidants. In this research effect of drying methods and solvent type were evaluated on chemical composition and antioxidant activity of sacred fig. at first fruits were dried in oven (40 and 60 °C) and microwave (400 and 700 W) and two solvents of methanol and ethanol were used for extraction. Total phenol and flavonoid content were measured with folin ciocalteu and aluminum chloride methods respectively. Antioxidant activity were measured using DPPH and ABTS methods. Results showed that the lowest IC50 value was for 60 °C oven and methanol solvent (150.11 ppm for DPPH and 222.9 ppm for ABTS) and the highest value was observed in 400 W microwave and ethanol solvent (455.145 ppm in DPPH and 500.1 ppm for ABTS). The highest total phenol and flavonoid content was seen in extract of 60 °C and methanolic solvent (1032 mg GAE/g extract and 63.31 mg QE/g extract).

کلیدواژه‌ها English

natural antioxidants
sacred fig
total phenolics
flavonoid content
1- Aydeniz, B., & Yilmaz, E. (2012). Enrichment of frying oils with plant phenolic extracts to extend the usage life. European journal of lipid science and technology, 114(8), 933-941.‏
2- Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of agricultural and food chemistry, 46(10), 4113-4117.‏
3- Kulisic, T., Radonic, A., Katalinic, V., & Milos, M. (2004). Use of different methods for testing antioxidative activity of oregano essential oil. Food chemistry, 85(4), 633-640.‏
4- Chanwitheesuk, A., Teerawutgulrag, A., & Rakariyatham, N. (2005). Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food chemistry, 92(3), 491-497.‏
5- Pandit, R., Phadke, A., & Jagtap, A. (2010). Antidiabetic effect of Ficus religiosa extract in streptozotocin-induced diabetic rats. Journal of ethnopharmacology, 128(2), 462-466.‏
6- Bhalerao, S. A., & Sharma, A. S. (2014). Ethenomedicinal, phytochemical and pharmacological profile of Ficus religiosa Roxb. Int J Curr Microbiol App Sci, 3(11), 528-538.‏
7- Tharini, P., Sivaraj, C., Arumugam, P., & Manimaran, A. (2018). Antioxidant activities and GCMS analysis fruits of Ficus benghalensis L. Journal of Pharmacognosy and Phytochemistry, 7(4), 518-523.‏
8- Wink, M. (2010). Annual plant reviews, functions and biotechnology of plant secondary metabolites (Vol. 39). John Wiley & Sons.
9- Kumar, A., Sandeep, D., Tomer, V., Gat, Y., & Kumar, V. (2018). Ficus religiosa: A wholesome medicinal tree. Journal of Pharmacognosy and Phytochemistry, 7(4), 32-37.
10- Kaur, A., Rana, A. C., Tiwari, V., Sharma, R., & Kumar, S. (2011). Review on ethanomedicinal and pharmacological properties of Ficus religiosa. Journal of applied pharmaceutical science, 1(08), 06-11.‏
11- Charde, R. M., Dhongade, H. J., Charde, M. S., & Kasture, A. V. (2010). Evaluation of antioxidant, wound healing and anti-inflammatory activity of ethanolic extract of leaves of Ficus religiosa. Int J Pharm Sci Res, 19(5), 73-82.‏
12- Melinda, K. P., Rathinam, X., Marimuthu, K., Diwakar, A., Ramanathan, S., Kathiresan, S., & Subramaniam, S. (2010). A comparative study on the antioxidant activity of methanolic leaf extracts of Ficus religiosa L, Chromolaena odorata (L.) King & Rabinson, Cynodon dactylon (L.) Pers. and Tridax procumbens L. Asian Pacific Journal Of Tropical Medicine, 3(5), 348-350.‏
13- Choudhari, A. S., Suryavanshi, S. A., Ingle, H., & Kaul-Ghanekar, R. (2011). Evaluating the antioxidant potential of aqueous and alcoholic extracts of Ficus religiosa using ORAC assay and assessing their cytotoxic activity in cervical cancer cell lines. Biotechnol Bioinfo Bioeng, 1(4), 443-450.‏
14- Sultana, B., Anwar, F., & Ashraf, M. (2009). Effect of extraction solvent/technique on the antioxidant activity of selected medicinal plant extracts. Molecules, 14(6), 2167-2180.‏
15- Rehman, Z., Habib, F., Shah, W. H. (2004). Utilization of potato peels extract as a natural antioxidant in soybean oil. Food Chem, 1(85(, 215–220.
16- Association of Official Analytical Chemists. (1990). Official Methods of Analysis: Changes in Official Methods of Analysis Made at the Annual Meeting. Supplement (Vol. 15). Association of Official Analytical Chemists.‏
17- Taskin, M. & Erdal, S. 2011. Utilization of waste loquat (Eriobotrya japonica Lindl.) kernel extract for a new cheap substrate for fungal fermentations. Rom Biotechnol Lett,1 (16), 5872-5880.
18- Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P. and Glover, W., 1999. Phenolic compounds and their role in oxidative processes in fruits. Food chemistry, 66(4),401-436.
19- Brand-Williams, W., Cuvelier, M.E. and Berset, C.L.W.T., 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30.
20- Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.‏
21- Hossain, M. A., & Rahman, S. M. (2011). Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Research International, 44(3), 672-676.‏
22- Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food chemistry, 64(4), 555-559.‏
23- Verma, I., & Gupta, R. K. (2015). Estimation of phytochemical, nutritional, antioxidant and antibacterial activity of dried fruit of sacred figs (Ficus religiosa) and formulation of value added product (Hard Candy). Journal of Pharmacognosy and Phytochemistry, 4(3), 257.‏
24- Prochazkova, D., Bousova, I., & Wilhelmova, N. (2011). Antioxidant and prooxidant properties of flavonoids. Fitoterapia, 82(4), 513-523.‏
25- Galati, E. M., Mondello, M. R., Giuffrida, D., Dugo, G., Miceli, N., Pergolizzi, S., & Taviano, M. F. (2003). Chemical characterization and biological effects of Sicilian Opuntia ficus indica (L.) Mill. fruit juice: antioxidant and antiulcerogenic activity. Journal of Agricultural and Food Chemistry, 51(17), 4903-4908.‏
26- Brahmi, F., Mechri, B., Dabbou, S., Dhibi, M. & Hammami, M. 2012. The effect of phenolics compounds with different polarities as antioxidants from olive leaves depending on seasonal variations. Industrial crops and products, (38), 146-152.
27- Bagyalakshmi, B., Nivedhitha, P., & Balamurugan, A. (2019). Studies on phytochemical analysis, antioxidant and antibacterial activity of Ficus racemosa L. leaf and fruit extracts against wound pathogens. Vegetos, 32(1), 58-63.‏
28- Keinanen, M., & Julkunen-Tiitto, R. (1996). Effect of sample preparation method on birch (Betula pendula Roth) leaf phenolics. Journal of agricultural and Food Chemistry, 44(9), 2724-2727.‏
29- Uttara, J., & Mohini, U. (2008). Evaluation of antioxidant activity of aqueous extract bark of Ficus glomerata. Research Journal of Pharmacy and Technology, 1(4), 537-538.