بررسی گروه های عاملی زیست فعال، قدرت آنتی اکسیدانی، فنول و فلاونوئید کل عصاره فلفل دلمه ای قرمز

نویسندگان
پگاه نمازی 1
حسن برزگر 2
بهروز علیزاده بهبهانی 3
محمدامین مهرنیا 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی،ایران
2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 استادیار، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.18.113.301
چکیده
امروزه توجه به آنتی‌اکسیدان‌ها و نگهدارنده‌های طبیعی از جمله عصاره‌های گیاهی روبه افزایش است. هدف از این پژوهش، شناسایی گروه‌های عاملی زیست فعال، فعالیت آنتی‌اکسیدانی، تعیین فنول و فلاونوئید کل عصاره‌های اتانولی، آبی و هیدروالکلی فلفل دلمه‌ای قرمز بود. عصاره‌های فلفل دلمه‌ای قرمز به‌ترتیب با استفاده از حلال‌های اتانول، آب و ترکیبی از آب و اتانول (50-50 درصد) استخراج شد. گروه‌های عاملی توسط طیف‌سنجی تبدیل فوریه فروسرخ (FTIR) از لحاظ کیفی شناسایی و مورد بررسی قرار گرفت. فنول کل با استفاده از معرف فولین سیوکالتو و مقدار فلاونوئید کل با روش رنگ‌سنجی آلومینیوم کلرید محاسبه گردید. فعالیت آنتی‌اکسیدانی عصاره‌های فلفل دلمه‌ای قرمز با کمک آزمون‌های مهار رادیکال‌های آزاد DPPH و ABTS و زوال رنگ محلول بتا-کاروتن/لینولئیک اسید بررسی گردید. وجود گروه‌های C-C و OH ترکیبات پلی فنولی عصاره‌ فلفل دلمه‌ای قرمز توسط FTIR تأیید شد. میزان فنول عصاره‌های اتانولی، آبی و هیدروالکلی فلفل دلمه‌ای قرمز نیز به ترتیب معادل mg GAE/g ۶۸/۲۲، ۵۰/۱۹ و ۸۰/۲۰ بود. فلاونوئید عصاره‌های اتانولی، آبی و هیدروالکلی آن به‌ترتیب برابر با mg QE/g ۳۰/۳۹، ۲۸/۲۹ و ۷۰/۳۳ محاسبه شد. ظرفیت آنتی‌اکسیدانی عصاره­ها­ی فلفل دلمه‌ای قرمز بر اساس فعالیت مهار رادیکال‌های DPPH، ABTSو زوال رنگ محلول بتا-کاروتن/لینولئیک اسید به ترتیب عصاره اتانولی ۳۹/۵۳، ۳۸/۵۹ و ۸۸/۵۶ درصد، عصاره آبی ۳۷/۴۶، ۲۸/۵۱ و ۲۰/۴۸ درصد و عصاره هیدروالکلی ۵۱، ۶۶/۵۷ و ۶۰/۴۹ درصد بود. با توجه به نتایج به دست آمده، به نظر می­رسد عصاره‌های اتانولی، آبی و هیدروالکلی فلفل دلمه‌ای قرمز قابلیت استفاده به‌عنوان آنتی‌اکسیدان و نگهدارنده طبیعی در صنایع غذایی جهت جلوگیری از اکسیداسیون محصولات غذایی را دارند.
کلیدواژه‌ها
عصاره
فلفل قرمز دلمه‌ای
فعالیت آنتی‌اکسیدانی
نگهدارنده طبیعی

موضوعات

عنوان مقاله English

Evaluation of functional groups of bioactive compounds, antioxidant potential, total phenolic and total flavonoid content of red bell pepper extracts

نویسندگان English

Pegah Namazi 1
Hassan Barzegar 2
Behrooz Alizadeh behbahani 3
Mohammad Amin Mehrnia 3
1 Agricultural Sciences and Natural Resources University of Khuzestan
2 Agricultural Sciences and Natural Resources University of Khuzestan
3 Agricultural Sciences and Natural Resources University of Khuzestan
چکیده English

Today, increasing attention is paid to natural antioxidants and preservatives, including plant extracts. The aim of this study was to identify the functional groups of bioactive compounds, antioxidant activity, total phenol and total flavonoids of ethanolic, aqueous and hydroalcoholic extracts of red bell pepper. Red bell pepper extracts were extracted using ethanol, water and a mixture of water and ethanol (50-50%), respectively. Factor groups were qualitatively identified and investigated by Fourier transform infrared spectroscopy (FTIR). Total phenol was calculated using Folin-Ciocalteu reagent and the number of total flavonoids was calculated by aluminum chloride colorimetry. The antioxidant activity of red bell pepper extracts was evaluated by DPPH and ABTS free radical scavenging tests and the decay of color of beta-carotene/linoleic acid. The presence of C-C and OH groups of polyphenolic compounds of red bell pepper extract was confirmed by FTIR. The phenols of ethanolic, aqueous and hydro-alcoholic extracts of red bell pepper were equal to 22.68, 19.50 and 20.80 mg GAE / g, respectively. The flavonoid content of ethanolic, aqueous and hydro-alcoholic extracts were calculated to be 39.30, 29.28 and 33.70 mg QE / g, respectively. Antioxidant capacity of red bell pepper extracts based on radical scavenging activity of DPPH, ABTS and decay of color of beta-carotene/linoleic acid, 53.39, 59.38 and 56.88 percent for ethanolic extract, 46.37, 51/28 and 48/20 percent for aqueous extract and hydro-alcoholic extract were 51, 57.66 and 49.60 percent. According to the results, it seems that ethanolic, aqueous and hydroalcoholic extracts of red bell pepper can be used as antioxidants and natural preservatives in the food industry to prevent oxidation of food products.

کلیدواژه‌ها English

Extract
Red bell pepper
Antioxidant activity
natural preservative
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