اثر روش خشک‌کردن بر برخی مواد مؤثره عصاره دو گونه مریم گلی

نویسندگان
محدثه جعفری 1
محمد سیاری 2
علی عزیزی 2
1 دانشجوی سابق کارشناسی ارشد، گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان
2 گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان
10.22034/FSCT.19.128.339
چکیده
در مطالعه حاضر اثر روش‌خشک‌کردن بر مواد زیست فعال دو گونه مریم گلی Salvia officinalisو Salvia. nemorosa مورد بررسی قرار گرفت. آزمایش به‌ صورت فاکتوریل با دو فاکتور در قالب طرح بلوک‌های کامل تصادفی و در سه تکرار انجام گردید. فاکتور اول گونه‌ی مریم‌گلی در دو سطح و فاکتور دوم روش خشک‌کردن در چهار سطح خشک‌کردن در سایه به مدت 144 ساعت، خشک ‌کردن در زیر نور آفتاب به مدت 78 ساعت و در آون با دمای 40 و 70 درجه سانتی‌گراد به ترتیب به مدت 37 و 6 ساعت بود. با احتساب دو سطح برای فاکتور اول و چهار سطح برای فاکتور دوم کلاً 8 تیمار مورد بررسی قرار گرفت. نتایج نشان داد بیشترین عملکرد عصاره (۱۱%) متعلق به تیمار آون ۷۰ درجه سانتی‌گراد، در هر دو گونه مریم گلی و با میزان بالاتر گونه S. nemorosa نسبت به گونه دیگر بود. درصد کاهش وزن تحت تأثیر روش‌های خشک‌کردن قرار نگرفت ولی نوع گونه بر روی آن اثر گذاشت و گونه S. officinalis بیشترین کاهش وزن را نسبت به گونه دیگر نشان داد. بالاترین میزان فنل‌ کل، فلاونوئید کل، تانن ‌کل و خاصیت آنتی‌اکسیدانی در هر دو گونه در تیمار سایه ‌خشک مشاهده شد وکمترین مقدار این ترکیبات در آون ۷۰ درجه سانتی‌گراد ثبت شد. بیشترین میزاناسیدهای فنلیک شامل اسید کلروژنیک، اسید کافئیک، اسید رزمارینیک و اسید سالویانولیک در هر دو گونه در روش سایه‌خشک و کمترین مقدار نیز در روش خشک کردن در آون ۷۰ درجه سانتی‌گراد مشاهده شد. همچنین اسید سالویانولیک و اسید رزمارینیک بیشترین میزان اسیدهای فنولیک در نمونه‌های خشک شده در سایه بودند. با مقایسه دو گونه اصلاح شده (S. officinalis) و بومی (S. nemorosa) مشخص شد که گونه بومی می‌تواند دارای ویژگی‌های برجسته‌ای برای اهلی سازی، اصلاح و تحقیقات بیشتر باشد.
کلیدواژه‌ها
اسیدهای فنولیک
تانن کل
روش خشک کردن
خواص آنتی اکسیدانی
فلانونوئید کل
مریم گلی

موضوعات

عنوان مقاله English

The effect of drying method on some active ingredients of the extract of two species of Salvia

نویسندگان English

Mohaddesea Jafari 1
Mohammad Sayyari 2
Ali Azizi 2
1 Former M.Sc. Student of Horticultural Science Department, College of Agriculture, Bu-Ali Sina University, Hamedan, Iran
2 Department of Horticultural Sciences, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan, Iran.
چکیده English

In the present study, the effect of drying methods on the bioactive compounds of the two salvia spieces,Salviaofficinalis andsalvia nemorosa,was investigated. The experiment was performed as a factorial experiment with two factors in a randomized complete block design with three replications. The first factor was two species of salvia and the second factor was drying method in 4 levels of shade drying for 144 hours, drying under the sun irradiation for 78 hours and drying in oven at 40 and 70°C for 37 and 6 hours, respectively. With concidering two levels for the first factor and four levels for the second factor, 8 treatments were studied in the experiment. The results showed that the highest extract yield (11%) was obtained from samples which dried in the oven with 70°C and in both species with a higher rate inS.nemorosa. The percentage of weight loss was not affected by drying methods but it affected by species andS.officinalis had the highest weight loss compared to another specie. High value of total phenolic compounds, total flavonoids, total tannin and antioxidant properties of two speiceswere found in samples dried in shade, and the lowest value of these traits were recorded in plants which dried in the oven at 70°C. High contents of phenolic acids including chlorogenic acid, caffeic acid, rosmarinic acid and salvainolic acidwere recorded in both species which dried at shade condition and the lowest amount were found in samples dried in oven at 70°C. Also, salvainolicacid and rosmarinic acid was recorded at high level of phenolic acids in samples dried at shad condition.By comparing breeded (S. officinalis) and native species (S. nemorosa), it was found that the native species can have outstanding features for domestication, improvement and further research.

کلیدواژه‌ها English

Drying Methods
Antioxidant properties
Phenolic acids
Salvia
Total flavonoid
Total tannin
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