بررسی برخی ترکیبات فیتوشیمیایی عصاره گیاه خیار آب‌پران (Ecballium elaterium M. Bieb) تحت اثر روش‌ های مختلف خشک کردن

نویسندگان
1 دانشجوی دکتری، گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 1- گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه شاهد، تهران، ایران2- مرکز تحقیقات گیاهان دارویی، دانشگاه شاهد، تهران، ایران
3 استادیار، گروه علوم باغبانی و زراعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
4 مرکز تحقیقات گیاهان دارویی، پژوهشکده گیاهان دارویی جهاد دانشگاهی، کرج، ایران
5 استادیار، گروه علوم کشاورزی، دانشگاه فنی و حرفه‌ای، تهران، ایران
چکیده
بمنظور ارزیابی اثر روش‏های خشک کردن بر میزان برخی ترکیبات موثره موجود در عصاره میوه گیاه خیار آب‏پران در قالب طرح آماری کاملاً تصادفی با 15 تیمار و 3 تکرار اجرا شد. تیمارها شامل روش‏های خشک کردن (1. خشک کردن در سایه اتاق با دمای حدود 3±25 درجه سانتیگراد و تهویه مناسب، 2. خشک کردن در آفتاب، 3. خشک کردن با آون در دمای 35 درجه سانتیگراد، 4. خشک کردن با آون در دمای 45 درجه سانتیگراد، 5. خشک کردن با آون در دمای 55 درجه سانتیگراد، 6. خشک کردن با آون خلأ در دمای 35 درجه سانتی‏گراد، 7. خشک کردن با آون خلأ در دمای 45 درجه سانتی‏گراد، 8. خشک کردن با آون خلأ در دمای 55 درجه سانتی‏گراد، 9. مادون قرمز 2/0 وات، 10. مادون قرمز 3/0 وات، 11. مادون قرمز 4/0 وات، 12. خشک کردن با مایکروویو با توان 200 وات، 13. خشک کردن با مایکروویو با توان 500 وات، 14. خشک کردن با مایکروویو با توان 800 وات) بود که با میوه تازه گیاه (شاهد) مورد مقایسه قرار گرفت. صفات مورد مطالعه میزان فنل و فلاونوئید کل، درصد فعالیت آنتی‏اکسیدانی، میزان تانن محلول، آمینو اسید و پروتئین کل، آلکالوئید کل و کوکوربیتاسین بودند. بر اساس نتایج روش‏های مختلف خشک کردن بر میزان تانن محلول و کوکوربیتاسین در سطح احتمال پنج درصد و بر سایر صفات در سطح احتمال یک درصد تاثیر معنی‏دار داشت. بیشترین میزان فنول و فلاونوئید کل پس از گیاه تازه در روش خشک­کردن آون خلا در دمای 45 درجه سانتی‏گراد و بیشترین میزان فعالیت آنتی‏اکسیدانی و تانن محلول پس از گیاه تازه در دمای 55 درجه سانتی‏گراد آون خلا مشاهده گردید. بیشترین میزان آمینو اسیدها مربوط به گیاه تازه و سپس تیمار مایکروویو 200 وات و بیشترین میزان پروتئین کل، آلکالوئید و کوکوربیتاسین در گیاه تازه و پس از آن تیمار سایه بود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of some phytochemical compounds of Ecballium elaterium M. Bieb extract under different drying methods

نویسندگان English

Nasrin Hossein zadeh 1
Hassanali Naghdi Badi 2
Sepideh Kalateh jari 3
Ali Mehrafarin 4
Sakineh Saeidi sar 5
1 Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 1 Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahed University, Tehran, Iran2 Medicinal Plants Research Center, Shahed University, Tehran, Iran
3 Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran.
4 Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran.
5 Departmentt of Agricultural Science, Technical and Vocational University (TVU), Tehran, Iran.
چکیده English

The present study was conducted to investigate the influence of drying methods on the amount of some effective compounds in fruit Ecballium elaterium M. Bieb extract based on a completely randomized statistical design with 15 treatments and 3 replications. The treatments included different drying methods (1- Shade drying at room temperature (25±3°C) with suitable ventilation, 2- Sun drying, 3- Oven drying at 35°C, 4- Oven drying at 45°C, 5- Oven drying at 55°C, 6- Vacuum oven drying at 35°C, 7- Vacuum oven drying at 45°C, 8- Vacuum oven drying at 55°C, 9- Infrared drying at 0.2w, 10- Infrared drying at 0.3w, 11- Infrared drying at 0.4w, 12- Microwave drying at 200w, 13- Microwave drying at 500w, 14- Microwave drying at 800w) which were compared with the fresh fruit of the plant (as a control). The studied traits were total phenols content, total flavonoids content, radical scavenging activity assay, soluble tannin, total amino acids, total soluble protein, total alkaloids, and total cucurbitacin. The results showed that different drying methods had a significant effect on soluble tannin and cucurbitacin content (P≤0.05) and also on other traits (P≤0.01). The highest amount of total phenol and flavonoids was related to fresh plants and then vacuum oven drying at 45 °C, and the highest amount of antioxidant activity and soluble tannin was found in fresh plants and then the vacuum oven drying at 55°C. The highest amount of amino acids was related to fresh plant and then 200 watt microwave treatment and the highest amount of total protein, alkaloids and cucurbitacin was related to fresh plant and then shade treatment.

کلیدواژه‌ها English

Cucurbitacin
Extract
Infrared
Soluble tannin
Vacuum oven
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