بهینه‌سازی استخراج ترکیبات زیست فعال از میوه زرشک بی‌دانه با پیش‌تیمار میدان الکتریکی پالسی

نویسندگان
فاطمه طیبی راد
حمید بخش آبادی
شیلان رشیدزاده
گروه علوم و صنایع غذایی، دانشگاه غیرانتفاعی ساعی ، گرگان، ایران
10.52547/fsct.18.114.305
چکیده
در این تحقیق به‌منظور بهینه‌سازی فرایند استخراج عصاره اتانولی میوه زرشک، افزایش و بهینه‌سازی شرایط استخراج آنتوسیانین ها و ترکیبات زیست فعال به کمک پیش تیمار میدان الکتریکی پالسی از 3 سطح شدت میدان الکتریکی (5/0، 75/1 و 3 کیلوولت بر سانتی‌متر) و 3 سطح تعداد پالس (15، 30 و 45) استفاده گردید و میزان فلاونوئیدها، آنتوسیانین کل، فعالیت رادیکال گیرندگی به روش DPPH، میزان ترکیبات فنولی کل، قدرت احیاکنندگی آهن، میزان ویتامین C و اسیدیته در مقایسه با کنترل (فاقد تیمار) موردبررسی قرار گرفت. نتایج نشان داد که محتوای فنول کل عصاره با افزایش تعداد پالس و کاهش شدت میدان الکتریکی پالسی اعمال‌شده به نمونه کاهش یافت. افزایش شدت میدان الکتریکی و تعداد پالس‌ها در ابتدا منجر به افزایش میزان فلاونوئید، DPPH و قدرت احیاکنندگی یون آهن گردید ولی با افزایش بیشتر این متغیرها، این سه پارامتر کاهش یافتند. همچنین با افزایش این پارامترها میزان آنتوسیانین و محتوای ویتامین C افزایش یافت. میزان اسیدیته نمونه با افزایش شدت میدان الکتریکی و تعداد پالس اعمال‌شده ابتدا کاهش و سپس افزایش یافت. با توجه به نتایج بهینه‌سازی فرایند می‌توان بیان نمود که شدت میدان الکتریکی 003/2 کیلوولت بر سانتی‌متر و اعمال 653/28 پالس، موجب افزایش خواص آنتی‌اکسیدانی در محصول فراوری‌شده نسبت به نمونه شاهد بود.
کلیدواژه‌ها
آنتوسیانین
استخراج
زرشک
میدان الکتریکی پالسی

موضوعات

عنوان مقاله English

Optimization of anthocyanin's and bioactive compounds extraction from seedless barberry fruit with pulsed electric field

نویسندگان English

fatemeh Tayebi Rad
hamid bakhshabadi
shilan rashidzadeh
1- Master of Science in Food Technology Engineering Student.
چکیده English

Optimization of extraction of bioactive compounds from seedless barberry fruit using pulsed electric field pretreatment

Abstract



In this research, in order to optimize the extraction process of Ethanolic extract of barberry fruit, the increase and optimization of the conditions for the extraction of anthocyanin's and bioactive compounds by means of intermittent electric field pre-treatment from three levels of electric field intensity (0.5, 1.75 and 3 kV / cm) and 3 levels of number of pulses (15, 30 and 45); then with ethanol solvent was used to extract their extracts and the amount of flavonoids, total anthocyanin, DPPH, total phenolic compounds, iron regeneration capacity, vitamin C and acidity compared to control (no treatment) Was studied. The results showed that the total phenol content of the extract decreased by increasing the number of pulses and reducing the intensity of the pulsed electric field applied to the sample. The increase in the electric field strength and the number of pulses initially increased the flavonoid content, DPPH and iron ion recovery capacity, but with the increase of these variables, these three parameters decreased. Also, with increasing of these parameters, the anthocyanin level and vitamin C content increased. The acidity of the sample was reduced and then increased by increasing the electric field strength and applied pulse number. Regarding the results of the process optimization, it can be concluded that the electrical field intensity of 2.003 kV / cm and applying 29 pulses can increases the antioxidant properties of the produced product compared with the control sample.


کلیدواژه‌ها English

Anthocyanin
Extraction
Barberry
Pulse electric field
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