بهینه سازی استخراج ترکیبات فنولیک عصاره میوه شاه بلوط هندی(Aesculus hippocastanum) به روش سطح پاسخ و ارزیابی فعالیت آنتی اکسیدانی آن بر ثبات اکسیداتیو روغن سویا

نویسندگان
1 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
2 دانشجوی دکترا گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
چکیده
رادیکال‌های آزاد و گونه‌های فعال اکسیژن و اثرات آن‌ها بر دستگاه‌های بیولوژیک، در سال‌های اخیر مشکلات زیادی را ایجاد کرده‌اند. آنتی‌اکسیدان‌ها قادرند دستگاه‌های بیولوژیک را در برابر این عوامل محافظت نمایند و نقش مؤثری بر سلامتی انسان ایفا کنند. هدف از این تحقیق بهینه‌سازی استخراج عصاره ترکیبات فنولی و میزان فعالیت مهارکنندگی رادیکال‌های آزاد توسط امواج فراصوت بود. در نهایت نمونه بهینه از عصاره شاه‌بلوط انتخاب و این نمونه همراه با نمونه استخراج ماسوراسیون و آنتی‌اکسیدان سنتزی (BHT) به روغن سویا افزوده و با نمونه شاهد مورد بررسی قرار گرفت. در این پژوهش فرایند استخراج توسط فناوری اولتراسوند با 3 فاکتور در 3 سطح که شامل زمان (10، 20 و 30 دقیقه)، شدت صوت (20، 60 و 100 کیلو هرتز) و غلظت (ppm 200، 400 و 600) بود که توسط روش سطح پاسخ بهینه‌سازی بررسی شد. نتایج حاصل از آنالیز آماری جهت تعیین حالت بهینه برای استخراج زمان 30 دقیقه، شدت صوت 32/69 کیلوهرتز و غلظت ppm 600 عصاره میوه شاه‌بلوط تعیین گردید. در این شرایط قدرت مهارکنندگی رادیکال آزاد 23/65 درصد و میزان ترکیبات فنولی 1518/43 میلی‌گرم تعیین شد. نتایج حاصل از پایداری اکسایشی روغن در نمونه شاهد و نمونه استخراج ماسوراسیون و نمونه بهینه و آنتی‌اکسیدان‌ سنتزی (BHT) نشان داد نمونه بهینه در کاهش اندیس پراکسید و تیوباربیتوریک اسید نسبت به نمونه شاهد و آنتی‌اکسیدان سنتزی (BHT) تأثیر بیشتری داشته است.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil

نویسندگان English

احمد pedram nia 1
Maryam Sabet Ghadam 2
Mehdi Jalali 1
1 Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 PhD student Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
چکیده English

Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years. Antioxidants are able to protect biological systems against these factors and play an effective role in human health. The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound. Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample. In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method. The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined. Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compounds was 43.1518 mg. The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT).

کلیدواژه‌ها English

phenolic compounds
chestnut (Aesculus hippocastanum)
Response surface method
Free radical scavenging power
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