بررسی تأثیر پیش تیمارهای مختلف بر قدرت آنتی‌اکسیدانی و برخی از ترکیبات شیمیایی عصاره حاصل از میوه‌های ولیک

نویسندگان
آی تکین نجاتی راد 1
معصومه مقیمی 2
راحیل رضایی 1
حمید بخش آبادی 1
1 گروه علوم و صنایع غذایی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران
2 گروه شیمی، واحد گنبد کاووس، دانشگاه آزاد اسلامی، گنبد کاووس، ایران
10.52547/fsct.17.105.113
چکیده
ولیک (Crataegus spp.) منبع غنی ازآنتی اکسیدان‌های طبیعی به ویژه فلاونوئیدها و آنتوسیانین‌ها می‌باشد که این ترکیبات زیست فعال اثرات مختلف و مفید دارویی و سلامتی بخش دارند. در این مطالعه به منظور استخراج عصاره از میوه‌های ولیک به کمک پیش‌تیمارهای فراصوت (برای 30 دقیقه)، مایکروویو (150 ثانیه) و فراصوت- مایکروویو (30 دقیقه فراصوت +150 ثانیه مایکروویو) استفاده گردید و بعد از اعمال این پیش‌تیمارها، عصاره میوه‌ها با اتانول استخراج گردید و یک نمونه نیز بدون پیش تیمار به‌عنوان شاهد انتخاب شد. میزان ترکیبات فنولی کل، توانایی مهار رادیکال‌های آزاد DPPH، قدرت احیاکنندگی آهن، اسیدیته و برخی از ترکیبات مهم موجود (توسط دستگاه گازکروماتوگرافی/طیف سنجی جرمی) نمونه‌ها مورد بررسی قرار گرفت. تجزیه و تحلیل آماری و بهینه سازی فرایند به روش کاملا تصادفی و توسط نرم‌افزار SAS انجام شد. نتایج نشان داد که استفاده از پیش تیمارهای مختلف منجر به افزایش میزان ترکیبات فنولی کل، توانایی مهار رادیکال‌های آزاد DPPH و میزان قدرت احیاکنندگی آهن در عصاره‌های استخراج شده گردید به‌طوری که نمونه حاصل از پیش تیمار فراصوت- مایکروویو نسبت به نمونه شاهد، 89/9 درصد فنول کل بیشتری داشت. نتایج تجزیه و تحلیل داده‌های حاصل از اسیدیته نمونه‌ها مشخص گرداند که نوع پیش تیمار بر میزان اسیدیته نمونه‌ها تأثیر معنی دار نداشت (01/0< p). استفاده از پیش تیمار فراصوت- مایکروویو منجر به افزایش بیشتر ترکیبات موجود در عصاره شد و ترکیب بیس (2- اتیل هگزیل) فتالات بیشترین ترکیب قابل شناسایی در عصاره‌ها بود. در پایان می‌توان بیان داشت که پیش‌تیمار فراصوت- مایکروویو بهترین پیش تیمار برای استخراج عصاره از میوه‌های ولیک بود.
کلیدواژه‌ها
مایکروویو
اولتراسوند
قدرت آنتی اکسیدانی
عصاره ولیک

موضوعات

عنوان مقاله English

Effect of different pre-treatments on antioxidant and some chemical compounds of extract of hawthorn fruit

نویسندگان English

Aytakin nejati-Rad 1
Masomeh Moghimi 2
Rahil Rezaei 1
Hamid Bakhshabadi 1
1 Food Science and Technology department, Gonbad Kavoos branch, Islamic Azad University, Gonbad Kavoos, Iran
2 Chemistry department, Gonbad Kavoos branch, Islamic Azad university, Gonbad Kavoos, Iran
چکیده English

Hawk (Crataegus spp.) is a rich source of natural antioxidants, especially flavonoids and anthocyanin, and these bioactive compounds have various beneficial effects on health and well-being. In this study, hawthorn fruits extract were prepared by ultrasound (for 30 minutes), microwave (150 s) and ultrasound- microwave (30 min ultrasound + 150 s microwave). After applying these pre-treatments, the extract of fruits was extracted with Ethanol. A sample without any pre-treatment was selected as a control. The total phenolic content, scavenging activity of DPPH, reducing power assay, acidity and determination of important compounds (by gas chromatography / mass spectrometry) of the samples were investigated. Statistical analysis and optimization process were performed through completely randomized design using SAS software. The results showed that the use of different pre-treatments resulted in increasing the total phenolic content, scavenging activity of DPPH and reducing power in extracts. The total phenol content of sample obtained from the pretreatment of ultrasound-microwave was higher (9.89%) than control sample. The analysis of the acidity data showed that the pre-treatment type did not have significant effect on the acidity of the samples (p <0.01). The using microwave- ultrasound pre-treatment resulted in increase in the extract compounds and the bis-2-ethylhexyl-phethalate was the most detectable combination in the extracts. It was concluded, that combination of microwave and ultrasound was the best pretreatment for extraction of hawthorn fruit.

کلیدواژه‌ها English

Microwave
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