بهینه سازی استخراج ترکیبات فنلی و فعالیت آنتی‌اکسیدانی میوه کلخونگ (Pistacia khinjuk) به کمک امواج فراصوت با روش سطح پاسخ

نویسندگان
مرضیه السادات حسین الهاشمی 1
جواد توکلی 2
علیرضا رفعتی 3
فاطمه احمدی 4
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد سروستان
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس، ایران.
3 بخش فارماکولوژی و شیمی دارویی دانشگاه آزاد اسلامی ، واحد سروستان
4 گروه فارماسیوتیکس، دانشکده داروسازی، دانشگاه علوم پزشکی شیراز
10.52547/fsct.18.115.8
چکیده
در تحقیق حاضر، بهینه­سازی فرایند استخراج ترکیبات فنلی و فعالیت آنتی­اکسیدانی (قدرت مهارکنندگی رادیکالهای آزاد DPPH، قدرت احیا کنندگی آهن (FRAP) و شاخص پایداری اکسایشی) میوه کلخونگ (Pistacia khinjuk) با استفاده از امواج فراصوت از طریق روش سطح پاسخ بررسی شد. جهت بهینه­سازی فرایند استخراج از طرح مرکب مرکزی با سه متغیر مستقل زمان (5، 27.5 و 50 دقیقه)، دما (25، 45 و 65 درجه­سانتیگراد) و نسبت اتانول در حلال آب-اتانول (0، 50 و 100 درصد) استفاده شد. به طور کلی نتایج آنالیز واریانس نشان داد، که پارامترهای مستقل دارای اثر معنی­داری بر میزان استخراج ترکیبات فنلی کل، قدرت جذب رادیکالهای آزاد DPPH، قدرت احیا کنندگی آهن و شاخص پایداری اکسایشی عصاره میوه کلخونگ بودند که ضرییهای رگرسیونی آنها به ترتیب 97.65، 98.09، 98.62 و 98.38 درصد تعیین شد. در بین پارامترهای مستقل، غلظت اتانول موثرترین پارامتر بود چون دو اثر درجه 2 و خطی در مدلهای پیشنهادی آزمونهای مختلف مشاهده شد. همجنین اثر متقابل در مدلهای این تحقیق مشاهده نشد. قوی­ترین مدل نیز مربوط به آزمون استخراج ترکیبات فنلی بود؛ چون در این آزمون علاوه بر اثر خطی پارامترهای مستقل که در بین همه آزمونها مشترک بود، اثر درجه دوم نیز در پارامترهای زمان و غلظت اتانول مشاهده شد. بررسی نتایج نیز نشان داد که با در نظر گرفتن مجموع آزمونهای این تحقیق، زمان 50 دقیقه، دمای 65 درجه سانتی گراد و غلظت اتانول 57.7 درصد در حلال اتانول – آب به عنوان شرایط بهینه کلی تعیین شد. در نهایت مشخص شد که نتایج آزمونهای تجربی به مقادیر پیش بینی شده توسط روش سطح پاسخ نزدیک بود.
کلیدواژه‌ها
متغیر مستقل
احیا کنندگی آهن
مهارکنندگی رادیکال آزاد
آزمون رنسیمت
اعتبارسنجی

موضوعات

عنوان مقاله English

Optimization of phenol compound extraction and antioxidant activity of Pistacia khinjuk fruits by ultrasonic waves based on a Response Surface Methodology

نویسندگان English

Marziehalsadat Hosseinialhashemi 1
javad tavakoli 2
Alireza Rafati 3
Fatemeh Ahmadi 4
1 Department of Food Science and Technology, Faculty of Agriculture,Sarvestan Branch, Islamic AzadUniversity
2 دانشگاه جهرم
3 Division of Pharmaceutical Chemistry and Food Science, Sarvestan Branch, Islamic Azad University
4 Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz
چکیده English

In the present study, the optimization process of phenolic compounds extraction and antioxidant activity (DPPH radical-scavenging assay, FRAP test, and oxidative stability index) of Pistacia khinjuk fruits was evaluated using ultrasound waves through response surface methodology (RSM). To optimize the extraction process from the central composite design with three independent variables including time (5, 27.5 and 50 minutes), temperature (25, 45 and 65 ° C) and ethanol ratio in water-ethanol solvent (0, 50 and 100% ) was used. Significant effects of independent variables on the extraction of phenol compound, DPPH radical scavenging power, FRAP test and OSI of P.khinjuk fruit extract, with the regression coefficients of 97.65, 98.09, 98.62 and 98.38 %, respectively, were noted. Among the independent parameters, ethanol concentration was the most effective parameter because two effects of quadratic and linear were observed in the proposed models of different tests. The interaction effect between different paprameters was not observed in the models of this study, too. It was also the strongest model for the phenolic compounds extraction test; because in this test, in addition to the linear effect of independent parameters that were common to all tests, a quadratic effect was also observed in the parameters of time and ethanol concentration. Also, the best antioxidant activity of P.khinjuk fruit was obtained by using the ultrasonic wave for 50 minutes at 65 ºC and with 57.7% v/v ethanol/water solution. Finally, it was found that the results of experimental tests were close to the values predicted by the response level method.

کلیدواژه‌ها English

Independent variables
Ferric reducing power
Free radical scavenging
Rancimat
validation
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