بهینه سازی تغییرات افت وزن، ترکیبات فنولی و ویژگی‌های آنتی اکسیدانی برگ نعناع طی فرآیند خشک کردن فرو سرخ با روش سطح پاسخ

نویسندگان
Narjes Aghajani 1
امیر دارایی گرمه خانی 1
عباسعلی ساری 1
محمد امین نوروزی 2
1 عضو هیئت علمی
2 دانش آموخته کارشناسی، دانشکده فنی و منایع طبیعی تویسرکان، همدان، ایران
10.22034/FSCT.19.133.141
چکیده
در این تحقیق تأثیر دما و زمان خشک کردن فرو سرخ بر میزان افت وزن، ترکیبات فنولی کل و ویژگی‌های آنتی اکسیدانی برگ نعناع بررسی و با روش سطح پاسخ بهینه سازی شد. نتایج نشان داد که با افزایش دمای خشک کردن میزان افت وزن نمونه­های نعناع کاهش یافت اما با افزایش زمان خشک کردن تا 176 دقیقه میزان افت وزن نمونه­ها افزایش و سپس کاهش یافت. زمان خشک کردن تأثیر بیشتری بر تغییرات افت وزن نمونه­ها در مقایسه با دمای خشک کردن داشت. روند تغییرات ترکیبات فنولی کل نمونه­ها با زمان خشک کردن مشابه افت وزن نمونه­ها بود اما با افزایش دمای خشک کردن میزان ترکیبات فنولی کل نمونه­ها افزایش یافت. قابلیت مهار رادیکال فعال DPPH نمونه‌ها با افزایش زمان خشک کردن (تا 238 دقیقه) کاهش و سپس با افزایش زمان خشک کردن افزایش یافت. نتایج نشان داد که اعمال دماهای خشک کردن تا 55 درجه سانتی‌گراد باعث افزایش قابلیت مهار رادیکال DPPH نمونه­ها شد ولی اعمال دماهای خشک کردن بالاتر منجر به کاهش قابلیت مهار رادیکال DPPH نمونه‌ها شد. افزایش دمای خشک کردن باعث افزایش ظرفیت آنتی اکسیدانی کل و کاهش فعالیت احیاء کنندگی آهن نمونه‌ها شد. همچنین افزایش زمان خشک کردن فرو سرخ منجر به کاهش ظرفیت آنتی اکسیدانی کل نمونه‌ها شد. بهترین شرایط برای خشک کردن فرو سرخ برگ‌های نعناع شامل استفاده از دمای 58/56 درجه سانتی‌گراد و زمان خشک کردن 52 دقیقه می‌باشد و با اعمال شرایط بهینه میزان افت وزن (اتلاف رطوبت)، ترکیبات فنولی کل، و درصد مهار DPPH نعناع خشک تولیدی به ترتیب برابر62/76%، 722/8 میلی­گرم بر گرم وزن خشک، 97/91% می‌باشد که مطلوبیت این شرایط بهینه 727/0 بود.

کلیدواژه‌ها
خشک کردن فرو سرخ
برگ نعناع
ترکیبات فنولی
ویژگی‌های آنتی اکسیدانی
روش سطح پاسخ

موضوعات

عنوان مقاله English

Response surface Optimizing of the mint leaves weight loss, phenolic compounds and antioxidant properties variation during the infrared drying process

نویسندگان English

Narjes Aghajani 1
Amir Daraei Garmakhany 1
Abbas Ali Sari 1
mohammad amin nourozi 2
1 scientific member
2 Student
چکیده English

In this study, the effect of infrared drying process condition (drying temperature and time) on weight loss, total phenolic compounds and antioxidant properties of mint leaf was investigated and optimized by response surface methodology. The results showed that with increasing drying temperature, the weight loss of mint samples decreased, but with increasing drying time up to 176 minutes, the weight loss of the samples increased and then decreased. Drying time had a greater effect on weight loss changes in samples compared to drying temperature. The trend of changes in total phenolic compounds of samples with drying time was similar to the weight loss of samples, but with increasing drying temperature, the amount of total phenolic compounds of samples increased. The DPPH radical scavenging ability of the samples decreased with increasing drying time (up to 238 minutes) and then increased with increasing drying time. The results showed that applying drying temperatures up to 55°C increased DPPH radical scavenging ability of samples but applying higher drying temperatures led to a decrease in DPPH radical inhibition ability of the samples. Increasing the drying temperature increased the total antioxidant capacity and reduced the ferric reducing activity of the samples. Also, increasing the infrared drying time led to a decrease in the total antioxidant capacity of the samples. The best conditions for infrared drying of mint leaves are using drying temprature of 56.58 °C for 52 minutes and by applying the optimal conditions, the amount of weight loss (moisture loss), total phenolic compounds, and DPPH inhibition percentage of produced dry mint were 76.62%, 8.722 mg/gram of dry weight, 91.97% respectively and the desirability of this optimal condition was 0.727.

کلیدواژه‌ها English

Infrared drying
Mint leaves
phenolic compounds
Antioxidant properties
Response surface method
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