تاثیر روش‌های مختلف خشک کردن بر بازده استخراج، ترکیبات شیمیایی، محتوای فنولی و فلاونوئیدی کل و فعالیت ضد اکسایشی اسانس اندام هوایی گیاه چویر (Ferulago angulata Boiss)

نویسندگان
علیرضا همتی 1
علی گنجلو 1
کامبیز ورمیرا 2
ماندانا بی مکر 1
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان 38791- 45371، ایران
2 مرکز تحقیقات روغن‌ها و چربی‌ها، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران
10.52547/fsct.18.117.119
چکیده
خشک کردن یکی از متداول‌ترین و موثرترین تکنیک‌های حفظ ویژگی‌های کمی و کیفی گیاهان دارویی در مرحله پس از برداشت است. لذا در این پژوهش، اثر روش‌های مختلف خشک کردن شامل خشک کردن سایه‌ای، هوای داغ و انجمادی بر بازده استخراج، ترکیبات شیمیایی، محتوای فنولی و فلاونوئیدی کل و فعالیت ضد اکسایشی اسانس اندام هوایی چویر بررسی شد. نتایج نشان داد که نوع روش خشک کردن تاثیر چشمگیری بر ویژگی‌های مورد مطالعه دارد. کمترین (v/w%89/0) و بیشترین میزان بازده استخراج اسانس (v/w%51/2) به ترتیب برای اندام هوایی چویر خشک شده به روش سایه و انجمادی به‌دست آمد. ترکیبات شیمیایی شناسایی شده توسط کروماتوگرافی گازی- طیف سنج جرمی در مجموع %97/96–74/74 اسانس را تشکیل می‌دهند. ﺳـﯿﮑﻠﻮﻓﻨﭽﻦ (%02/15-65/21)، ترانس- ß-اوسیمن (%90/14-10/20)، O-سیمن (%48/4-88/8)، برنیل استات (%57/4-94/7)، ß-میرسن (%84/2-75/3)، γ-ترپنین (%77/2-61/4)، ترانس-وربنول (%15/2-29/3)، لیمونین (%15/2-92/2)، ß-پینن (%55/1-58/2) و جرماکارا-دی (%38/1-46/3) عمده ترکیبات شیمیایی شناسایی شده در اسانس اندام هوایی چویر خشک شده به روش‌های سایه‌، هوای داغ و انجمادی بودند. خشک کردن انجمادی، سبب حفظ حداکثری ترکیبات شیمیایی و افزایش دما در روش هوای داغ موجب کاهش مقادیر ترکیبات شیمیایی اسانس می‌شود. محتوای ترکیبات فنولی کل اسانس اندام هوایی چویر خشک شده به روش انجمادی (mg GAE/g 23/0±188)، هوای داغ ºC 40 (mg GAE/g 31/0±185)، هوای داغ ºC 60 ( mg GAE/g26/0±56/169) و سایه ( mg GAE/g19/0±03/167) به دست آمد که تقریبا بیش از دو برابر ترکیبات فلاونوئیدی کل بود. بالاترین میزان مهارکنندگی رادیکال‌های آزاد DPPH و ABTS بر اساس IC50 مربوط به اسانس نمونه‌ خشک شده به روش انجمادی و به ترتیب برابر باmg/mL 25/0±614/5 و mg/mL62/0±368/3 بود. به‌علاوه قدرت احیاء کنندگی فریک اسانس اندام هوایی چویر خشک شده به روش انجمادی در محدوده mM FeSO4.7H2O 923/5–074/11 به‌دست آمد. در نهایت می‌توان نتیجه گرفت که روش خشک کردن انجمادی می‌تواند روشی مناسب برای خشک کردن اندام هوایی چویر باشد.
کلیدواژه‌ها
چویر
اسانس
خشک کردن انجمادی
خشک کردن هوای داغ
فعالیت زیستی

موضوعات

عنوان مقاله English

Influence of Different Drying Methods on Extraction Yield, Chemical Compositions, Total Phenolic and Flavonoid Contents and Antioxidant Activity of Essential Oil from Aerial Parts of Ferulago angulata Boiss.

نویسندگان English

Alireza Hemmati 1
Ali Ganjloo 1
Kambiz Varmira 2
Mandana Bimakr 1
1 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
2 Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran
چکیده English

Drying is one of the most common and effective techniques for maintaining the quantitative and qualitative characteristics of medicinal plants in the postharvest stage. Thus, in the current study, the effect of different drying methods including shade drying (SD), hot air (HAD; 40 and 60 ºC) and freeze drying (FD) on the extraction yield, chemical compositions, total phenolic and flavonoid content and antioxidant activity of essential oil from aerial parts of Ferulago angulata was investigated. The results revealed that the drying method has a significant effect on the studied properties. The lowest (0.89%v/w) and the highest essential oil extraction yield (2.5%v/w) were obtained for SD and FD aerial parts of F. angulata, respectively. The identified chemical compounds using gas chromatography-mass spectrometry represented 74.74-96.97% of the essential oil. Cyclofenchene (15.02-21.65%), Trans-ß-Ocimene (14.90-20.10%), O-Cymene (4.48-8.88%), Bornyl acetate (4.57-7.94%), ß-Myrcene (2.84-3.75%), ɣ-Terpinene (2.77-4.61%), Trans-Verbenol (2.15-3.29%), Limonene (2.15-2.92%), β-Pinene (1.55-2.58%) and Germacra-D (1.38-3.46%) were the main chemical constituents of the SD, HAD and FD aerial parts of F. angulata essential oil. FD preserves the maximum chemical constituents and increasing temperature in HAD reduces the amount of chemical constituents of the essential oil. Total phenolic content of essential oil from FD (188 ± 0.23 mg GAE/g), HAD 40°C (185± 0.31 mg GAE/g), HAD 60ºC (169.56 ±0.26 mg GAE/g) and SD (167.03± 0.19 mg GAE/g) were almost more than twice the total flavonoid content. The highest scavenging activity of DPPH· and ABTS· based on IC50 were obtained for FD sample and were equal to 5.614±0.25 and 3.368±0.62 mg/mL, respectively. In addition, the FRAP of essential oil from FD aerial parts of F. angulata was obtained in the range of 5.923-11.074 mM FeSO4.7H20. Finally, it can be concluded that FD could be a suitable method for drying aerial parts of F. angulata.

کلیدواژه‌ها English

Ferulago angulata Boiss
Essential oil
Freeze drying
Hot air drying
Biological activity
Nouroozi, A., Bimakr, M., Ganjloo, A. and S. Zarighalami, 2018, Effect of soaking pretreatment on kinetics of total phenolic compound extraction from Eryngium Caucasicum Trautv leaves using ultrasound waves. Journal of Food Reseach, 28(3): 169-181.
[2] Celik, A., et al., 2013, Constituents, oxidant-antioxidant profile, and antimicrobial capacity of the essential oil obtained from Ferulago sandrasica Pemen and Quézel. International Journal of Food Properties, 16(8): 1655-1662.
[3] Imelouane, B., et al., 2009.Physicochemical compositions and antimicrobial activity of essential oil of eastern Moroccan Lavandula dentate. International Journal of Agriculture and Biology, 11: 113–118.
[4] Sepahvand, R., et al., 2014, Chemical composition, antioxidant activity and antibacterial effect of essential oil of the aerial parts of Salvia sclareoides. Asian Pacific Journal of Tropical Biomedicine, 7: 491-496.
[5] Mozafarian, V., 1983, The family of umbelliferae in Iran, key and distribution. Research Inistitue and Ranglands, Tehran, Iran, 35: 387.
[6] Mozaffarian V., 2008, Encyclopedia of Iranian plants. Tehran, Iran: Farhang Moaser Publisher.
[7] Rustaiyan, A., et al., 2002, Composition of the essential oil of Ferulago angulata (Schlecht.) Boiss. from Iran. Journal of Essential Oil Research, 14(6): 447-448.
[8] Heidari, S., et al., 2014, Anti-tumor activity of Ferulago angulata Boiss. extract in gastric cancer cell line via induction of apoptosis. Iranian Journal of Pharmaceutical Research, 13(4): 1335.
[9] Taran, M., H.R. Ghasempour, and E. Shirinpour, 2010, Antimicrobial activity of essential oils of Ferulago angulata subsp. Carduchorum. Jundishapur Journal of Microbiology, 3(1): 10-14.
[10] Ghasemi Pirbalouti, A., et al., 2013, Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran. Bangladesh Journal of Botany, 42: 327–332.
[11] Mollaei, S., et al., 2019, Extraction of essential oils of Ferulago angulata with microwave-assisted hydrodistillation. Industrial Crops and Products, 137: 43–51.
[12] Moghaddam, M., et al., 2018, Chemical composition, antibacterial and antifungal activities of seed essential oil of Ferulago angulata. International Journal of Food Properties, 21(1): 158–170.
[13] Hritcu, L., et al., 2015, Antiamnesic and antioxidants effects of Ferulago angulata essential oil against scopolamine-induced memory impairment in laboratory rats. Neurochemical Research, 40(9): 1799-1809.
[14] Sadeghi, E., et al., 2016, Stabilization of soybean oil during accelerated storage by essential oil of Ferulago angulata boiss. Journal of Food Science and Technology, 53(2): 1199–1204.
[15] Sadeghi, E., F. Karami, and A. Etminan, 2017, The effect of Ferulago angulata (Schlecht) boiss essential oil on stabilization of sunflower oil during accelerated storage. Journal of Food Processing and Preservation, 41(1): e12745.
[16] Darderafshi, M.J., et al., 2014, The effect of Ferulago angulata essential oil on Staphylococcus aureus during the manufacture and preservation of Iranian white cheese. Iranian Journal of Nutrition Sciences & Food Technology, 8: 13-20.
[17] Shokri, S., et al., 2020, Application an edible active coating based on chitosan-Ferulago angulata essential oil nanoemulsion to shelf life extension of rainbow trout fillets stored at 4 °C. International Journal of Biological Macromolecules, 153 846–854.
[18] Rustaiyan, A.H., et al., 2002, Composition of the essential oil of Ferulago angulata (Schlecht.) Boiss. from Iran. Journal of Essential Oil Research, 14: 447-448.
[19] Akhlaghi, H., 2008, Chemical composition of the essential oil from the aerial parts of Ferulago angulata (Schelecht.) Boiss. from northeast Iran. Journal of Essential Oil Bearing Plants, 11(5): 544- 547.
[20] Hassanpour aghdam, M.B., et al., 2010, Drying method affects essential oil content and composition of basil (Ocimum basilicum L.). Journal of Essential Oil Bearing Plants, 13(6): 759-766.
[21] Hamrouni Sellami, I., et al., 2011, Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry, 126(2): 691-697.
[22] Ganjloo, A., Bimakr, M. and M. Ghorbani, 2019, Study the effect of different drying methods and solvent type on kinetics of phenolic compounds extraction from green pea pod and evaluation of its antiradical activity. Journal of Food Reseach, 29(2): 29–45.
[23] Díaz-Maroto, P.-C. M., M., and M. Cabezudo, 2002, Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.). European Food Research and Technology, 215(3): p. 227-230.
[24] Ebadi, M.T., et al., 2015, Influence of different drying methods on drying period, essential oilcontent and composition of Lippia citriodora Kunth. Journal of Applied Research on Medicinal and Aromatic Plants, 2: 182-187.
[25] Ghasemi Pirbalouti, A., E. Mahdad, and L. Craker, 2013, Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chemistry, 141: 2440-2449.
[26] Hamrouni-Sellami, I., et al., 2012, Drying sage (Salvia officinalis L.) plants and its effects on content, chemical composition, and radical scavenging activity of the essential oil. Food and Bioprocess Technology, 5: 2978-2989.
[27] Ghasemi Pirbalouti, A., S. Salehia, and L. Craker, 2017, Effect of drying methods on qualitative and quantitative properties of essential oil from the aerial parts of coriander. Journal of Applied Research on Medicinal and Aromatic Plants, 4: 35–40.
[28] Rahimmalek, M. and S.A.H. Goli, 2013, Evaluation of six drying treatments with respect to essential oil yield: composition and color characteristics of Thymysdaenensis subsp. daenensis Celak leaves. Industrial Crops and Products, 42: 613-619.
[29] Guo, Y.-R., et al., 2018, Effect of drying methods on chemical composition and biological activity of essential oil from cumin (Cuminum cyminum L.). Journal of Essential Oil Bearing Plants, 21(5): 1295-1302.
[30] AOAC, Official Methods of Analysis. 17th Ed. Washington D.C. USA: Association of Official Agricultural Chemists, Inc. 2002.
[31] Reza, G.H., S. Ebrahim, and H. Hossien, 2007, Analysis by Gas chromatography-mass spectrometry of essential oil from seeds and aerial parts of Ferulago angulata (Schlecht.) Boiss gathered in Nevakoh and Shahoo, Zagross Mountain, West of Iran. Pakistan Journal of Biological Sciences, 10(5): 814-817.
[32] Institute of Standards and Industrial Research of Iran. 2016. NO. 2274-9. Essential oils- Determination of relative density at 20 °C –Reference method.
[33] Institute of Standards and Industrial Research of Iran. 2003. NO. 2274-6. Essential oil-Determination of refractive index-Test method.
[34] Osawa, T. and M. Namiki, 1981, A novel type of antioxidant isolated from leaf wax of eucalyptus leaves. Agricultural and Biological Chemistry, 45: 735–739.
[35] Singleton, V.L. and J.A. Rossi, 1965, Colorimetry of total phenolics with phosphomolybdic–phosphotungestic acid reagent. American Journal of Enology and Viticulture, 16: 144–158.
[36] Eberhardt, M.V., C.Y. Lee, and R.H. Liu, 2000, Antioxidant activity of fresh apples. Nature, 405: 903-904.
[37] Jia, Z., M. Tang, and J. Wu, 1999, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64: 555-559.
[38] Xie, J.-H., et al., 2012, Ultrasonic-assisted extraction, antimicrobial and antioxidant activities of Cyclocarya paliurus (Batal.) Iljinskaja polysaccharides. Carbohydrate Polymers, 89: 177– 184.
[39] Re, R., et al., 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9): 1231-1237.
[40] Benzie, I.F.F. and J.J. Strain, 1996, The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Analytical Biochemistry, 239(1): 70-76.
[41] Shahhoseini, R., et al., 2013, Qualitative and quantitative changes in the essential oil of lemon verbena (Lippia citriodora) as affected by drying condition. Drying Technology, 31 (9): 1020-1028.
[42] Hamrouni Sellami, I., et al., 2013, Total phenolics, flavonoids and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food and Bioprocess Technology, 6(3): 806-817.
[43] Karami, H., M. Rasekh, and Y. Darvishi, 2017, Effect of temperature and air velocity on drying kinetics and organo essential oil extraction efficiency in a hybrid dryer. Journal of Innovative Food Technologies, 5(1): 65-75.
[44] Zhang, L-L., et al., 2018, Influence of drying methods on chemical compositions, antioxidant and antibacterial activity of essential oil from lemon peel. Natural Product Research, 32: 1184-1188.
[45] Sefidkon, F., K. Abbasi, and G. Bakhshi Khaniki, 2006, Influence of drying and extractionmethods on yield and chemical composition of the essential oil of Satureja hortensis. Food Chemistry, 99: 19-23.
[46] Castro, D.M., L.C. Ming, and M.O.M. Marques, 2000, Biomass production and chemical composition of Lippia alba (Mill.) in leaves on different plant parts in different seasons. in In I Latin-American Symposium on the Production of Medicinal, Aromatic and Condiments Plants, Sao Pedro, Brazil, July 30.
[47] Institute of Standards and Industrial Research of Iran. 2010. NO. 13576. Oil of Ferulagao angulata (SCHLECHT.) BOISS-Spicification and test methods.
[48] Ghasemi Pirbalouti, A., et al., 2016, Chemical composition, antioxidant and antibacterial activities of essential oils from Ferulago angulata. Pharmaceutical Biology, 54(11): 2515-2520.
[49] Shahbazi, Y., et al., 2015, Chemical composition and in vitro antibacterial activity of Ferulago angulata (Schlecht.) Boiss essential oil. Pharmaceutical Sciences, 21: 6-11.
[50] Javidnia, K., et al., 2006, Constituents of the volatile oil of Ferulago angulata (Schlecht.) Boiss. from Iran. Journal of Essentential Oil Research, 18: 548–550.
[51] Asghari, J., et al., 2012, Comparison of the microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oils from Ferulago angulata (Schelcht.) Boiss. European Journal of Medicinal Plants, 2: 324–234.
[52] Henriques, F., R. Pinho Ferreira Guiné, and M. João Barroca, 2012, Chemical properties of pumpkin dried by different methods. Hrvatski časopis za prehrambenu tehnologiju, Biotehnologiju i Nutricionizam, 7(1-2): 98-105.
[53] Tohidi, B., M. Rahimmalek, and A. Arzani, 2017, Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran. Food Chemistry, 220 153–161.
[54] Gharibi, S., B.E.S. Tabatabaei, and G. Saeidi, 2015, Comparison of essential oil composition, flavonoid content and antioxidant activity in eight Achillea species. Journal of Essential Oil Bearing Plants, 18: 1382-1394.
[55] Rakic S., et al., 2007, Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 104: 830-834.
[56] Harboune, N., et al., 2009, Effect of drying methods on the phenolic constituents of meadow sweet (Filipendula ulmaria) and willow (Salix alba). Food Chemistry, 42(9): 1468- 1473.
[57] Roozdar, F., et al., 2008, The effects of drying methods on drying time and some biochemical characteristics of Mentha × piperita L. Journal of Horticultural Science, 28(3): 407-415.
[58] Roginsky, V. and E.A. Lissi, 2005, Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry, 92: 235 - 254.
[59] Hosseini, N., et al., 2012, Total phenol, antioxidant and antibacterial activity of the essential oil and extracts of Ferulago angulata ssp. angulata. Journal of Medicinal Plants, 3(43): 80-89.