ارزیابی کارایی رنگ و قدرت آنتی اکسیدانی عصاره آنتوسیانینی پودر پوست انار حاصل از استخراج با حلال

نویسندگان
نیلوفر زاهد 1
رضا اسماعیل زاده کناری 2
رضا فرهمندفر 3
1 دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 استاد گروه علوم ومهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 دانشیار گروه علوم ومهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.18.117.197
چکیده
هدف از این مطالعه بررسی رنگ و فعالیت آنتی اکسیدانی عصاره آنتوسیانینی پوست انار حاصل از استخراج با حلال بود. در این پژوهش از اتانول اسیدی شده و همچنین ترکیب آب با اتانول اسیدی شده به عنوان حلال استفاده شد. محتوی آنتوسیانین از طریق pH افتراقی، ترکیبات فنولی از روش فولین سیوکالتو، همچنین پایداری رنگ در دما، pH، و زمان بررسی شد و فعالیت آنتی­ اکسیدانی از طریق آزمونDPPH صورت گرفت. بیشترین بازده استخراج مربوط به استخراج با حلال (اتانول- آب) با مقدار 445/1 ± 350/76% بود. نتایج نشان داد بیشترین میزان آنتوسیانین کل اندازه گیری شده مربوط به استخراج با حلال (اتانول- آب) 035/0 ± 146/3 میلی­گرم سیانیدین-3 گلوکوزید بر گرم پودر پوست انار بود. نتایج نشان داد اتانول اسیدی شده به عنوان حلال موثرتر از ترکیب آب و اتانول اسیدی شده در استخراج ترکیبات فنولی از پودر پوست انار است. بیشترین میزان ترکیبات فنول کل اندازه گیری شده مربوط به استخراج حلال (اتانول) معادل 246/4 ± 310/589 میلی­گرم اسید گالیک در 100 گرم عصاره ثبت شد. پایداری رنگ با افزایش pH کاهش یافت و در عصاره آنتوسیانینی حلال (اتانول- آب) پایداری کمتری مشاهده شد. نتایج تغییرات رنگ بیشتر را در عصاره آنتوسیانینی حلال (اتانول) نسبت به دما نشان داد. عصاره آنتوسیانینی حلال (اتانول- آب) قدرت مهار کنندگی رادیکال آزاد DPPH بالاتری نسبت به عصاره آنتوسیانینی حلال (اتانول) داشت.
کلیدواژه‌ها
pHافتراقی
اتانول
حرارت
آنتی اکسیدان
DPPH

موضوعات

عنوان مقاله English

Evaluation of color efficiency and antioxidant power of anthocyanin extract of pomegranate peel powder obtained by solvent extraction

نویسندگان English

Niloofar Zahed 1
reza esmaeilzadeh kenari 2
Reza Farahmandfar 3
1 Master student of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
2 Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
3 Associate Professor, Department of Food Industry Science and Engineering, Sari University of Agricultural Sciences and Natural Resources
چکیده English

The aim of this study was to evaluate the color and antioxidant activity of anthocyanin extract of pomegranate peel extracted with solvent. In this study, acidified ethanol and also the combination of water with acidified ethanol was used as a solvent. Anthocyanin content was evaluated by differential pH, phenolic compounds by Folin-Ciocalteu method, as well as color stability at temperature, pH, and time, and antioxidant activity was assessed by DPPH test. The highest extraction efficiency was related to solvent extraction (ethanol-water) with %76.350±1.445. The results showed that the highest amount of total anthocyanin measured related to solvent extraction (ethanol-water) was 3.146 ±0.035 mg cyanidin-3 glucoside per gram of pomegranate peel powder. The results showed that acidified ethanol as a solvent is more effective than the combination of water and acidified ethanol in extracting phenolic compounds from pomegranate peel powder. The highest amount of total phenol compounds measured was related to the extraction of solvent (ethanol) equal to 589.310±4.246 mg gallic acid in 100 g of extract. Color stability decreased with increasing pH and less stability was observed in solvent anthocyanin extract (ethanol-water). The results showed more color changes in solvent anthocyanin extract (ethanol) than temperature. Solvent anthocyanin extract (ethanol-water) had higher DPPH free radical scavenging power than solvent anthocyanin extract (ethanol).

کلیدواژه‌ها English

pH Differential
Ethanol
Heat
Antioxidant
DPPH
[1]Arabshahi-delouee, S and A. Urooj. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Journal of Food Chemistry: 1233-1240
[2]Assous, M.T.M., M.M. Abdel-Hady Ghada and M. Medany. 2014. Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colorants. Journal of Annals of Agricultural Science: 1-7.
[3]Wallace, T.C. 2011. Anthocyanins in Cardiovascular Disease. Journal of American Society for Nutrition: 1-7.
[4] Parseh, H., and Shahablavasani, A. 2019. Comparing total anthocyanins, total phenolics and antioxidant activities of extracts (aqueous, organic and anthocyanin) obtained from pomegranate (peel, juice, and seed) and antimicrobial activity of peel extracts on the four pathogenic bacteria. Journal of Food and Bioprocess Engineering, 2(1), 7-12.
[5] Javanmard, M., and Akbari, A. 2020. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing. Journal of Food and Bioprocess Engineering, 3(1), 7-14.
[6]Kaderides, K., Goula, A. M., and Adamopoulos, K. G. 2015. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. Innovative Food Science and Emerging Technologies, 31: 204-215.
[7]Puértolas, E., Cregenzán, O., Luengo, E., Álvarez, I., Raso, J., 2013. Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Journal of Food Chemistry, 136 (3–4), 1330–1336.
[8]Navas, M.J., A.M. Jiménez-Moreno, J.M. Bueno, P. Sáez-Plazaand A.G. Asuero. 2012. Analysis and antioxidant capacity of anthocyanin pigments. Part IV: extraction of anthocyanins. Journal of Critical Reviews in Analytical Chemistry, 42 (4): 313–342.
[9]Galván D’Alessandro, L., Kriaa, K., Nikov, I., Dimitrov, K. 2012. Ultrasound assisted extraction of polyphenols from black chokeberry. Journal of Separation and Purification Technology, 93, 42–47.
[10]Benzie, I.F.F., Strain, J.J. 1996. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Journal of Analytical and Bioanalytical Chemistry, 239, 70–76.
[11]Fuleki, T., Francis, F.J., 1968. Quantitative method for anthocyanin: extraction and determination of total anthocyanin in cranberries. Journal of Food Science. 33, 78–82.
[12]KIrca, A. and Cemeroglu, B. 2003. Degradation kinetics of anthocyanins in blood orange juice and concentrate. Journal of Food Chemistry, 81(4): 583-587.
[13]Singh, R. P., Murthy, K. N. C., & Jayaprakasha, G. K. (2002). Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50, 81–86.
[14]Saviz A., R. Esmaeilzadeh Kenari and M.A. Khalil zadeh Kelagar. 2015. Investigation of Cultivate Zone and Ultrasound on Antioxidant Activity of Fenugreek Leaf Extract. Journal of Applied Environmental and Biological Sciences, 4(11S): 174-181
[15]Chen, L., Jin, H., Ding, L., Zhang, H., Li, J., Qu, C., & Zhang, H. 2008. Dynamic microwave-assisted extraction of flavonoids from Herba Epimedii. Journal of Separation and Purification Technology, 59(1), 50-57.
[16]Chaves, J. O., M. C. Souza., L. C. Silva., D. Lachos-Perez., P. C. T. Mayanga., A. P. F. Machado., T. Forster-Carneiro., M. Vázquez-Espinosa., A. V. G. Peredo., G. F. Barbero and M. A. Rostagno. 2020. Extraction of Flavonoids from Natural Sources Using Modern Techniques: A review. Journal of Frontiers in Chemistry.
[17]Kennas, A., Aellal-Chibane, H. 2019. Comparison of five solvents in the extraction of phenolic antioxidants from pomegranate (Punica granatum L.) peel. The North African Journal of Food and Nutrition Research, (05): 140-147
[18]Malviya, S., Jha, A.A., and Hettiarachchy, N. 2014. Antioxidant and antibacterial potential of pomegranate peel extracts. Journal of Food Science and Technology, 51(12):4132-4137.
[19]Masci, A., Coccia, A., Lendaro, E., Mosca, L., Paolicelli, P., and Cesa, S. 2016. Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction. Journal of Food Chemistry, 202:59-69.
[20]Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., and Cheng, S. 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Journal of Food Chemistry, (2006), 96(2): 254-60.
[21]Rababah, T. M., Banat, F., Rababah, A., Ereifej, K., and Yang, W. 2010. Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate. Journal of Food Science, 75(7), 626–632.
[22]Huang, J., W, He. C, Yan. X, Du., and X. Shi. 2017. Microwave assisted extraction of flavonoids from pomegranate peel and its antioxidant activity. BIO Web of Conferences 8, 0 (2017).
[23]Motikar, P. D., More, P. R., and Arya, S.S. 2020. A novel, green environmentfriendly cloud point extraction of polyphenols from pomegranate peels: a comparative assessment with ultrasound and microwave-assisted extraction. Journal of separation science and technology. 1–12.
[24]Sui, X., Dong, X., & Zhou, W. 2014. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution. Journal of Food Chemistry, 163: 163-170.
[25]Wang, Z., Pan, Z., Ma, H., and Atungulu, G. G. J. T. o. f. s. j. 2011. Extract of phenolics from pomegranate peels. The Open Food Science Journal, 5, 17-25.
[26]Kamiloglu, S., Pasli, A.A., Ozcelik, B., Van Camp, J., Capanoglu, E., 2015. Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: effect of processing, storage conditions and in vitro gastrointestinal digestion. Journal of Functional Foods, 13, 1–10.
[27]Hellström, J., Mattila, P., Karjalainen, R., 2013. Stability of anthocyanins in berry juices stored at different temperatures. Journal of Food Composition and Analysis. 31 (1), 12–19.
[28] Ida, I.M., M.M.J. Yanti, M.N. Norazlina, A.A. Azni, M.P. Alyani and L.L. Hong. 2018. Advanced Natural Food Colorant Encapsulation Methods: Anthocyanin Plant Pigment. Natural and Artificial Flavoring Agents and Food Dyes. 495-526 pp., Academic Press, Cambridge, Massachusetts, United States.
[29]Brownmiller, C., Howard, L.R., Prior, R.L., 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. Journal of Food Science. 73 (5), H72–H79.
[30]Giusti, M.M., Wrolstad, R.E., 2003. Acylated anthocyanins from edible sources and their applications in food systems. Journal of Biochemical Engineering Journal, 14 (3), 217–225.
[31]Volden, J., Borge, G.I.A., Bengtsson, G.B., Hansen, M., Thygesen, I.E., Wicklund, T., 2008. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Journal of Food Chemistry. 109 (3), 595–605.
[32]Shon, M. Y., T. H. Kim, and N. J. Sung. 2003. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetoceae) extracts. Journal of Food Chemistry. 82:593–597.
[33]Esmaeilzadeh Kenari., R, F., Mohsenzadeh & Z., R., Amiri .2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Science and Nutrition, 2(4): 426– 435.