بررسی تأثیر شرایط تهیه دمنوش از گیاه مرزنجوش بر میزان فعالیت آنتی‌اکسیدانی و فلزات سنگین آن

نویسندگان
نازیلا زینالی نامدار 1
مهدی قره خانی 2
1 دانشجوی دکتری شیمی مواد غذایی، گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
2 گروه علوم و مهندسی صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
10.52547/fsct.17.104.115
چکیده
روش‌های متفاوتی برای تهیه دمنوش‌ها وجود دارد که می‌تواند بر خواص و ویژگی‌های این دمنوش‌ها موثر باشد. روش معمول تهیه دمنوش‌ها روش غرقابی است که با استفاده از آب جوش و صافی تهیه می‌شود. هدف از این مطالعه تهیه دمنوش از گیاه مرزنجوش و بررسی تأثیر روش تهیه ( غرقابی و فراصوت) برای زمان‌های مختلف (5 و 15 دقیقه) بر میزان ترکیبات فنولی، توانایی به دام اندازی رادیکال آزاد (DPPH) و فلزات سنگین (آرسنیک، سرب و کادمیوم) در قالب طرح کاملا تصادفی بود. نتایج تجزیه و تحلیل داده‌های حاصل از آزمایش نشان داد که روش تهیه دمنوش بر میزان تمامی پارامترهای مورد مطالعه تأثیر معنی‌دار داشت. نتایج نشان داد که که با افزایش زمان هر دو فرایند (فراصوت و غرقابی) میزان ترکیبات فنولی، توانایی به دام‌اندازی رادیکال آزاد DPPH، آرسنیک، سرب و کادمیوم افزایش یافت. از طرفی مشخص شد که استفاده از امواج فراصوت منجر به افزایش ترکیبات مفید و همچنین فلزات سنگین در دمنوش مرزنجوش گردید. میزان تمامی فلزات سنگین اندازه‌گیری شده در این مطالعه کمتر از میزان استاندارد تعریف شده برای فلزات سنگین دمنوش‌های گیاهی و میوه‌ای بود. در نهایت با توجه به نتایج این تحقیق می‌توان بیان داشت که استفاده از 15 دقیقه فراصوت بهترین روش تهیه دمنوش مرزنجوش بود.
کلیدواژه‌ها
مرزنجوش
دمنوش
فراصوت
فلزات سنگین
قدرت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals

نویسندگان English

Nazila Zeinali namdar 1
Mehdi Gharekhani 2
1 P.hD student, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
2 Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
چکیده English

There are different methods for the preparation of infusions that can affect the properties of these infusions. The usual method for preparing of infusion is a maceration method that is made using boiling water and a filter. The aim of this study was to prepare marjoram infusion and evaluate the effect of the method of maceration and ultrasonic for different times (5 and 15 min) on phenolic, compounds, free-radical scavenging capacity (DPPH) and heavy metals (arsenic, lead and Cadmium) in the form of a completely randomized design. The results of data analysis obtained from the experiment showed that the preparation method of infusion had a significant effect on all the parameters of the study. The results showed that the amount of phenolic compounds, free-radical scavenging capacity (DPPH) and heavy metals (arsenic, lead and Cadmium) increased by increasing the time of both processes (ultrasound and maceration). On the other hand, the use of ultrasound waves was found to increase the usefulness of the compounds and also the heavy metals in the marjoram infusion. The total amount of heavy metals measured in this study was less than the standard defined for heavy metals for plant and fruit infusions. Finally, according to the results of this research, it can be stated that using 15 min ultrasound was the best method for making marjoram infusion.

کلیدواژه‌ها English

Marjoram
Infusion
Ultrasound
Heavy metals
Antioxidant capacity
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