بهینه‌سازی فرایند استخراج ترکیبات زیست فعال از تفاله انگور سیاه سردشت به روش‌های فراصوت و غرقابی با استفاده از متدولوژی سطح پاسخ

نویسندگان
سارا متینی 1
سید علی مرتضوی 2
علیرضا صادقیان 3
اکرم شریفی 4
1 گروه عوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی
2 استاد، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
3 استادیار، انستیتوی علوم و صنایع غذایی، مشهد، ایران
4 گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی، واحد قزوین، دانشگاه آزاد اسلامی
10.29252/fsct.17.01.13
چکیده
انگور سیاه قرمز (Vitis Viniferae cv Rash) یکی از مهمترین ارقام انگور در استان آذربایجان غربی است. تفاله انگور سیاه سردشت منبع ارزان و غنی از ترکیبات زیست فعال است. در این تحقیق فرایند استخراج ترکیبات زیست فعال موجود در تفاله انگور سیاه سردشت با استفاده از دو روش غرقابی و فراصوت و بهینه سازی فرایندهای استخراج به روش سطح پاسخ انجام گرفت. جهت پیش بینی رفتار نمونه ها، مدل چند جمله ای درجه ی دوم و از طرح مربع مرکزی برای بهینه سازی شرایط استخراج به روش غرقابی و فراصوت مورد استفاده قرار گرفت، تاثیر شرایط عملیاتی (دما و زمان) بر محتوی ترکیبات فنلی، آنتو سیانین‌ها و فعالیت آنتی‌اکسیدانی با استفاده از روش سطح پاسخ ارزیابی شد. شرایط بهینه به شرح زیر بود: مدت زمان 24 ساعت و دمای 35 درجه سانتیگراد برای استخراج به روش غرقابی و مدت زمان 15 دقیقه و دمای 55 درجه سانتیگراد برای استخراج به کمک فراصوت. در این شرایط، برای استخراج به روش غرقابی میزان ترکیبات فنلی 779/96 میلی‌گرم اسید گالیک در 100 میلی‌لیتر عصاره، آنتوسیانین 345/118 میلی گرم در لیتر و فعالیت آنتی اکسیدان 4919/55 درصد و برای استخراج به کمک فراصوت، ترکیبات فنلی 115/114 میلی‌گرم اسید گالیک در 100 میلی‌لیتر عصاره، آنتوسیانین 645/121 گرم در لیتر و فعالیت آنتی اکسیدان 89/64 درصد بود. نتایج این تحقیق نشان داد که روش فراصوت نسبت به غرقابی روش بهتری جهت استخراج ترکیبات زیست فعال تفاله انگور سیاه سردشت می‌باشد، همچنین می‌توان راندمان استخراج انگور سیاه را با بهینه سازی فرایند استخراج توسط روش سطح پاسخ افزایش داد.
کلیدواژه‌ها
آنتوسیانین
غرقابی
ترکیبات فنلی
روش سطح پاسخ
استخراج به کمک فراصوت
انگور سیاه‌سردشت

موضوعات

عنوان مقاله English

Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology

نویسندگان English

Sara Matini 1
Seyed Ali Mortazavi 2
Ali Reza Sadeghian 3
Akram Sharifi 4
1 Department of food science and technology, Sabzvar Branch, Islamic Azad University
2 Sabzevar Branch, Islamic Azad University
3 Research Institute of food science and technology
4 Department of Food Science and Engineering, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University
چکیده English

Sardasht black grape (Vitis Viniferae cv. Rash) is one of the most important grape cultivars in west Azerbaijan province in Iran that mainly used for grape juice production. Black grape residues are a cheap source of bioactive compounds. In this research ultrasound-assisted (UAE) and maceration extraction (ME) were applied for bioactive compounds extraction of Sardasht black grape residues. A central composite design was used to obtain the optimal conditions of UAE and ME; the effects of operating conditions (temperature and time) on phenolic compounds, anthocyanin content and antioxidant activity were studied through response surface methodology (RSM). Optimized conditions were as follows: extraction time was 24 h, and temperature was 35°C for ME and 55°C and 15 min for UAE. Under these conditions the phenolic compounds, anthocyanins and antioxidant activity obtained by ME and UAE methods were 96.779 mg GAE/100 ml, 118.345 mg/L, 55.49% and 114.115 mg GAE/100 ml, 121.645 mg/L, 64.89%, respectively. This study provides evidence that UAE is an effective technique for the extraction of bioactive compounds from Sardasht black grape residues.

کلیدواژه‌ها English

anthocyanins
Maceration
phenolic compounds
response surface methodology
Sardasht black grape
Ultrasound-assisted extraction
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