بررسی مقایسه‌ای بین روش‌های غرقابی، ﻣﺎﻳﻜﺮووﻳﻮ و فراصوت جهت استخراج عصاره پوست لیموترش و ﺑﺮرسی ﺧﺼﻮﺻﻴﺎت ﺿﺪ اﻛﺴﻴﺪاﻧﻲ آن

نویسندگان
زهرا لطیفی 1
مریم درویش حسینی 2
آمنه صدیقی پاشاکی 3
زهرا غفوری 4
لیلا نجفی 5
عاطفه ارجمندیان 6
1 باشگاه پژوهشگران جوان و نخبگان، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
2 دانش آموخته کارشناسی مهندسی صنایع غذایی، دانشگاه پیام نور مرکز قزوین، ایران
3 دانش آموخته کارشناسی ارشد مهندسی صنایع غذایی، دانشگاه تهران، تهران، ایران
4 دانشجوی دکتری، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، واحد اهواز، دانشگاه دولتی شهید چمران، خوزستان، ایران
5 دانش آموخته کارشناسی کشاورزی- علوم و صنایع غذایی، واحد لاهیجان، دانشگاه آزاد اسلامی، گیلان، ایران
6 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، مازندران، ایران
10.52547/fsct.18.118.325
چکیده
ﻟﻴﻤﻮ ﺑﺎ ﻧﺎم ﻋﻠﻤﻰ Citrus Lemon ﻳﻜﻰ از ﮔﻴﺎﻫﺎن داروﻳﻰ ﻣﻰﺑﺎﺷﺪ ﻛﻪ ﻋﻤﺪﺗﺎً ﺑﺨﺎﻃﺮ ﺗﺮﻛﻴﺒﺎت آﻟﻜﺎﻟﻮﺋﻴﺪی، ﺧﻮاص ﻣﻐﺬی و آﻧﺘﻰ­اﻛﺴﻴﺪاﻧﻰ ﻣﻮﺟﻮد در آن ﭘﺮورش داده ﻣﻰﺷﻮد. ﻋﺼﺎره ﭘﻮﺳﺖ ﻟﻴﻤﻮﺗﺮش ﺳﺮﺷﺎر از ﺗﺮﻛﻴﺒﺎت ﺗﻮﻛﻮﻓﺮوﻟﻰ، ﻓﻨﻠﻰ، ﻓﻼوﻧﻮﺋﻴﺪی و وﻳﺘﺎﻣﻴﻦ ث ﻣﻰﺑﺎﺷﺪ و ﻓﻌﺎﻟﻴﺖ آﻧﺘﻰ­اﻛﺴﻴﺪاﻧﻰ ﻣﻨﺎﺳﺒﻰ را از ﺧﻮد ﻧﺸﺎن ﻣﻰدﻫﺪ. ﻫﺪف از اﻳﻦ ﻣﻄﺎﻟﻌﻪ ﺑﺮرﺳﻰ مقایسه­ای بین روش­های اﺳﺘﺨﺮاج ﺑﺎ ﺣﻼل، ﻣﺎﻳﻜﺮووﻳﻮ و فراصوت ﺑﺮ ﺧﺼﻮﺻﻴﺎت ﺿﺪاﻛﺴﻴﺪاﻧﻰ ﻋﺼﺎره­ی ﭘﻮﺳﺖ ﻟﻴﻤﻮ ﺗﺮش اﺳﺖ. تأﺛﻴﺮ روشﻫﺎی ﻣﺨﺘﻠﻒ اﺳﺘﺨﺮاج غرقابی، ﻣﺎﻳﻜﺮووﻳﻮ و ﻓﺮاﺻﻮت ﺑﺎ اﺳﺘﻔﺎده از ﺣﻼل اتانول:آب (70:30) ﺑﺮ ﻣﻴﺰان اﺳﺘﺨﺮاج ﺗﺮﻛﻴﺒﺎت ﻓﻨﻠﻰ، ﺗﻮﻛﻮﻓﺮوﻟﻰ و ﻓﻌﺎﻟﻴﺖ ضد اﻛﺴﻴﺪاﻧﻰ و ﺑﺮرﺳﻰ ﺑﻰ­رﻧﮓ ﺷﺪن بتاﻛﺎروﺗﻦ- ﻟﻴﻨﻮﻟﺌﻴﻚ و ﻣﻴﺰان وﻳﺘﺎﻣﻴﻦ ث ﻋﺼﺎره ﭘﻮﺳﺖ ﻟﻴﻤﻮﺗﺮش ﺑﺮای ﺑﻪ دﺳﺖ آوردن ﺑﻬﺘﺮﻳﻦ ﺑﺎزده اﺳﺘﺨﺮاج ﺟﻬﺖ اﺳﺘﻔﺎده ﻣﻨﺎﺳﺐ از ﻋﺼﺎره اﻧﺠﺎم ﺷﺪ و ﻓﻌﺎﻟﻴﺖ ضد اﻛﺴﻴﺪاﻧﻰ و درﺻﺪ ﻣﻬﺎر اﻛﺴﻴﺪاﺳﻴﻮن ﻟﻴﻨﻮﻟﺌﻴﻚ اﺳﻴﺪ ﻋﺼﺎره ﺑﺎ آﻧﺘﻰ­اﻛﺴﻴﺪان ﺳﻨﺘﺰی BHT ﻣﻘﺎﻳﺴﻪ ﺷﺪ. نتایج ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ ﻧﺸﺎن داد ﻛﻪ ﻣﻴﺰان ﺗﺮﻛﻴﺒﺎت ﻳﺎد ﺷﺪه ﺗﺤﺖ تأﺛﻴﺮ روش­ﻫﺎی ﻣﺨﺘﻠﻒ اﺳﺘﺨﺮاج ﺑﻮده بطوری که میزان ترکیبات فنلی (480 میلی­گرم گالیک اسید بر گرم)، توکوفرول (145 میلی­گرم بر میلی­لیتر) و آسکوربیک اسید (85 میلی­گرم بر 100 گرم) در روش استخراج با فراصوت بالاترین میزان را به خود اختصاص دادند. همچنین درصد مهارکنندگی رادیکال آزاد DPPH (91 درصد) و درصد بی­رنگ شدن بتاکاروتن (58 درصد) در عصاره­ استخراج شده به روش فراصوت بالاترین درصد بازدارندگی را نشان دادند با اینحال در مقایسه با BHT دارای درصد بازدارندگی کمتری بودند. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﻳﺞ اﻳﻦ ﺗﺤﻘﻴﻖ ﺑﺎ اﺳﺘﻔﺎده از روش ﻓﺮاﺻﻮت ﻣﻰﺗﻮان ﺑﻪ ﻋﺼﺎره­هایی دﺳﺖ ﻳﺎﻓﺖ ﻛﻪ از ﻧﻈﺮ ﻓﻌﺎﻟﻴﺖ ضداﻛﺴﻴﺪاﻧﻰ ﺗﻔﺎوت ﭼﺸﻤﮕﻴﺮی ﺑﺎ آﻧﺘﻰاﻛﺴﻴﺪاﻧﻰ BHT ﻧﺪارد.
کلیدواژه‌ها
فعالیت آنتی‌اکسیدانی
عصاره پوست لیموترش
روش غرقابی
فراصوت
مایکروویو

موضوعات

عنوان مقاله English

A comparative study between maceration, microwave and ultrasound methods for extraction sour lemon peel extract and its antioxidant properties

نویسندگان English

yasamin latifi 1
Maryam Darvishhoseini 2
Ameneh Seddighi Pashaki 3
Zahra Ghafuri 4
Leila Najafi 5
Atefeh Arjmandian 6
1 Young Researchers and elite Club, Noor Branch, Islamic Azad University, Mazandaran, Iran.
2 Bachelor of food industry Engineer , Payame noor Qazvin center university, Qazvin, iran
3 Master of Food Engineering, Tehran University, Tehran, Iran
4 Phd student of hyginie and food quality control faculty of veterinary medicine department of governmental shahid Chamran ahvaz university Ahvaz-Iran
5 Agricultural Engineering and Food Science , Islamic Azad University, Lahijan Branch, Gilan, Iran
6 M.s.c. graguated, Department of Food Science and Technology, Islamic Azad University, Ayatollah amoli Branch, Mazandaran, Iran
چکیده English

Citrus Lemon is one of the medicinal herbs that is cultivated mainly because of its alkaloids, nutritional properties and antioxidants. Lemon peel extract is rich in tocopherol, phenol, flavonoids and vitamin C, and has an antioxidant activity. The purpose of current study was to investigate the effect of solvent, microwave and ultrasound extraction on the antioxidant properties of sour lemon extract. The effects of different methods extraction such as soaking, microwave and ultrasound carried out using water: ethanol solvent (30:70) on amount extraction of tocopherol and phenolic compounds and antioxidant activity, and the study of colorless process of β-carotene-linoleic and the amount of vitamin C in extract of lemon peel to obtain the best extraction efficiency for proper use of the extract. And the antioxidant activity and the inhibitory effect of the linoleic acid oxidation of the extract were compared with synthetic antioxidant BHT. The results showed that the phenolic compounds (480 mg gallic acid/gram), tocopherol (145 mg/ml) and ascorbic acid (85 mg/100 g) in the ultrasonic extraction method had the highest content. Also, the percentage of free radical scavenging DPPH (91%) and the colorless process of β-carotene-linoleic (58%) in the extract extracted by ultrasound showed the highest percentage of inhibition, however, they had a lower percentage of inhibition compared to BHT. According to the results of this study, using an ultrasound method, an extract can be obtained that does not significantly differ with the antioxidant BHT level in terms of antioxidant activity.

کلیدواژه‌ها English

Antioxidant activity
Lemon Peel Extract
Maceration method
Ultrasound
Microwave
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