کاربرد روش استخراج آب مادون بحرانی در عصاره گیری از صمغ کندر و بررسی قابلیت آنتی اکسیدانی و ضد میکروبی عصاره‌ها

نویسندگان
سحر گلچین 1
بهاره حاجی رستملو 1
زهره دیدار 1
محسن وظیفه دوست 1
مرتضی محمدی 2
1 گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
2 گروه فرآوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
10.22034/FSCT.19.130.143
چکیده
استخراج به روش آب مادون بحرانی، به‌عنوان روشی کارآمد، اقتصادی و دوست‌دار محیط زیست، به‌منظور استخراج ترکیبات موثره صمغ کندر مورد بررسی قرار گرفت. برای این منظور از آب مادون بحرانی در دماهای 120 تا 160 درجه سانتی گراد و مدت زمان 5 و 15 دقیقه استفاده و مقدار ترکیبات فنولی کل، قدرت رادیکال گیرندگی و خاصیت ضدمیکروبی عصاره‌های حاصل مورد بررسی قرار گرفت. عصاره به‌دست آمده با بهترین خصوصیات، به روش خشک کن پاششی انکپسوله شد و خصوصیات آن شامل توزیع اندازه ذرات و خاصیت ضدآسپرژیلوسی آن مورد بررسی قرار گرفت. نتایج نشان داد که روش استخراج آب مادون بحرانی، تاثیر معنی داری در افزایش راندمان استخراج عصاره صمغ کندر داشته است.بیشترین مقدار ترکیبات فنولی استخراج شده در روش آب مادون بحرانی در دمای 160 درجه سانتی گراد و زمان 15 دقیقه مشاهده شد که مقدار آن 83/130 میلی‌گرم گالیک اسید در 100 گرم ماده خشک بود. قدرت رادیکال گیرندگی عصاره‌های حاصل از روش آب مادون بحرانی مشابه با آنتی اکسیدان طبیعی اسید آسکوربیک بود و عصاره حاصل از روش سنتی خیساندن کارایی کمتری در جذب رادیکال‌های آزاد DPPH داشت. نتایج میکروبی نشان داد که تاثیرعصاره‌هایحاصلازروش‌هایخیساندن و آبمادونبحرانی،برباکتریاستافیلوکوکوساورئوس،بیشترازباکتریایشرشیاکلیبودهاست. پودر ریزپوشانی شده کندر در غلظت‌های کمتر از 600 هزار میلی‌گرم بر لیترفاقد قدرت ضدآسپرژیلوسی بود.
کلیدواژه‌ها
آب مادون بحرانی
آسپرژیلوس فلاووس
صمغ کندر
قدرت رادیکال گیرندگی
لاکتوباسیلوس

موضوعات

عنوان مقاله English

Application of subcritical water method in extraction from frankincense gum and evaluation of antioxidant and antibacterial ability of extracts.

نویسندگان English

sahar golchin 1
Bahareh Haji rostamloo 1
Zohreh Didar 1
Mohsen Vazifedoost 1
Morteza Mohammadi 2
1 Department of Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
2 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
چکیده English

Extraction by the subcritical water method was studied as an efficient, economical, green, and environmentally friendly method to extract effective compounds of frankincense gum. For this purpose, subcritical water was used at temperatures of 120 and 160 ° C for 5 and 15 minutes. The amount of total phenolic compounds, radical scavenging ability, and antimicrobial properties of the extracts were investigated. The encapsulated powder of the extract obtained from the optimal conditions was also prepared by spray drying method and the particle size distribution and anti-aspergillus properties of that were also investigated. The results showed that the subcritical water extraction method significantly increased the extraction efficiency of frankincense gum extract. The amount of phenolic compounds extracted at 160 °C and time of 15 minutes was the highest among the extracts with 130.83 mg of gallic acid per 100g dry matter. The radical scavenging ability of the extracts from the subcritical water method was similar to that of the natural antioxidant ascorbic acid, and the extract from the maceration method as a traditional was less efficient at absorbing DPPH free radicals. Microbial results showed that the effects of extracts from maceration and subcritical water methods on Staphylococcus aureus were more than Escherichia coli. Encapsulated frankincense powder had no anti-aspergillus potency at concentrations less than 600,000 μg / ml.

کلیدواژه‌ها English

Subcritical water
Aspergillus flavus
frankincense gum
radical scavenging ability
lacto bacillus
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