تاثیر روش‌های مختلف خشک کردن بر ترکیب شیمیایی و ویژگیهای ضداکسایشی عصاره متانولی برگ زیتون

نویسندگان
لیلا حق جو 1
حسن برزگر 2
حسین جوینده 1
1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.29252/fsct.16.97.149
چکیده
مصرف برگ زیتون، از یک سو به علت پتانسیل ضداکسایشی و از سوی دیگر به علت کاربرد در داروسازی و طب مورد توجه واقع شده است. هدف از این پژوهش، بررسی تاثیر روش‌های مختلف خشک کردن سنتی، شامل آون با دماهای 60 و 105 درجه سانتی‌گراد، سایه، مایکروویو با توان‌های 400 و 700 وات، بر ویژگی­های عصاره متانولی برگ زیتون، بود. فعالیت ضداکسایشی عصاره برگ زیتون با آزمون‌های سنجش قدرت مهارکنندگی رادیکالDPPH ، آزمون رادیکال کاتیون ABTS و قدرت احیاکنندگی آهن(FRAP) انجام شد و مقدار کل ترکیبات فنولی و فلاونوئید موجود در عصاره‌های برگ زیتون با روش­های فولین سیوکالتو و کلرید آلومینیوم تعیین گردید. ترکیبات برگ زیتون شامل رطوبت(17/55 %)، خاکستر(12/6 %)، چربی(18/3 %)، پروتئین(21/8 %)، کربوهیدرات نامحلول(74/18 %)، و کربوهیدرات کل(32/27 %) بود. نتایج نشان داد که اثر روش‌های مختلف خشک کردن بر ویژگی­های ضداکسایش و استخراج ترکیبات فنولی و فلاونوئیدی در برگ زیتون اثر معنی­داری (p≤0.05) دارند و با افزایش غلظت عصاره‌های مختلف، فعالیت ضد رادیکالی آن‌ها افزایش یافت. مهار رادیکال‌های آزاد برگ زیتون وابسته به غلظت هر کدام بود و بهترین روش خشک کردن، مربوط به خشک کردن توسط مایکروویو با توان 400 وات، و ضعیف‌ترین روش خشک کردن، مربوط به خشک کردن توسط آون 60 درجه سانتی‌گراد به دست آمد.
کلیدواژه‌ها
ضداکساینده
برگ زیتون
ترکیبات فنولی
خشک کردن

موضوعات

عنوان مقاله English

The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf

نویسندگان English

Leila Haghjoo 1
Hassan Barzegar 2
Hossein Jooyandeh 1
1 Agricultural Sciences and Natural Resources University of Khuzestan
2 Food Science and Technology Department, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

Olive leaf consumption due to its antioxidant properties and several applications in medicine and pharmaceutical sciences is considered from ancient time. In this research effect of different drying methods including oven drying at 60 °C and 105 °C, microwave drying at 400 W and 700 W and shadow on methanolic extraction of olive leaf were evaluated. Antioxidant properties were assayed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS, and ferric reducing ability of plasma (FRAP) and also total phenolic and flavonoid content were measured using Folin-Ciocalteu and aluminum chloride respectively. Olive leaf contains 55.17% moisture, 6.12% ash, 3.18% fat, 8.21% protein, 8.58% polysaccharide, 18.48% insoluble carbohydrate, and 27.32% total carbohydrate. Results showed that drying method affect antioxidant properties and phenolic and flavonoid extraction significantly. By increasing the concentrations of extracts, their anti-radical activity increased and the radical scavenging ability of extracts depended on their concentration. Highest antioxidant property were seen in 400 W microwave and the lowest results were in oven drying at 60 °C.

کلیدواژه‌ها English

Antioxidant
Olive leaf
phenolic compounds
Drying
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