بررسی افزایش کارآیی استخراج عصاره‌ی چغندر قرمز به کمک امواج فراصوت و بتاسیکلودکسترین

نویسندگان
پریزاد توتونچی 1
لیلا روفه گری نژاد 2
حامد همیشه کار 3
آیناز علیزاده 2
1 دانشجوی دکتری تخصصی گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 استاد مرکز تحقیقات کاربردی دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
10.29252/fsct.16.95.12
چکیده
چغندر قرمز به دلیل داشتن ترکیبات زیست فعالی مثل ترکیبات فنلی و بتالائینی دارای خواص تغذیه‏ای و سلامتی بخش می‏باشد. بنابراین بهبود بازده استخراج و پایداری ترکیبات زیست فعال چغندر قرمز مورد توجه پژوهشگران قرار گرفته است. در مطالعه حاضر از روش استخراج به کمک امواج فراصوت و بتاسیکلودکسترین برای استخراج عصاره‏ی چغندر قرمز استفاده گردید و عصاره‏های خشک شده با روش خشک کردن انجمادی توسط FTIR و اسپکترفتومتری UV-Vis مورد ارزیابی قرار گرفت. نمونه‏های استخراج شده با حلال آب حاوی 5 درصد بتاسیکلودکسترین بیشترین مقدار بتانین (04/0 ± 24/2 میلی‏گرم بر ماده‏ی خشک)، فنل کل (28/1 ± 03/20 میلی‏گرم اسید گالیک بر ماده‏ی خشک) و فعالیت مهارکنندگی رادیکال آزاد DPPH (94/4 ± 87/59 درصد) را نسبت به سایر نمونه‏ها نشان دادند. به طورکلی با توجه به نتایج حاصل می‏توان گفت که روش استخراج با کمک امواج فراصوت و بتاسیکلودکسترین تکنیک مناسبی برای استخراج و بهبود پایداری ترکیبات فعال چغندر قرمز برای کاربرد این ترکیبات در تولید محصولات غذایی و زمینه‏ های دارویی و پزشکی می‏باشد.
کلیدواژه‌ها
استخراج
بتاسیکلودکسترین
بتانین
پایداری
ترکیبات فنلی
چغندر قرمز

عنوان مقاله English

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction

نویسندگان English

Parizad Tutunchi 1
Leila Roufegarinejad 2
hamed hamishehkar 3
Ainaz Alizadeh 2
1 Tabriz Azad University
2 Islamic Azad university- Tabriz Branch
3 Tabriz Medical University
چکیده English

Red beet has nutritional and health benefits due to presence of bioactive components such as phenolic and betalain compounds. Thus, the improving of extraction efficiency and stability of red beet compounds has gained the attention of researchers. In this study, β-CD-enhanced ultrasound assisted extraction was used for extraction of red beet extract and the lyophilized extracts were characterized with FTIR and UV–Vis spectrophotometry analyses. The extracted samples with aqueous 5 % β-CD solutions revealed highest content of betanin (2.24 ± 0.04 mg /g DW) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW) and as well highest DPPH inhibition activity (59.87 ± 4.94 %). In conclusion, the β-CD-enhanced ultrasound assisted extraction is a suitable technique to extraction and stabilize the red beet compounds for applications in functional food, nutraceutical, and medical fields.

کلیدواژه‌ها English

ꞵ-cyclodextrin
Betanin
Extraction
phenolic compounds
Red beet
Stability
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