مطالعه ترکیبات شیمیایی، میزان فنل، فلاوونوئید و فعالیت آنتی‌اکسیدانی عصاره پوست سبز گردو (Juglans regia L.)

نویسندگان
زهرا رفیعی دهکردی 1
ناصر صداقت 2
سحر صباحی 3
1 کارشناسی ارشد،گروه علوم و صنایع غذایی،دانشکده کشاورزی،دانشگاه فردوسی مشهد،مشهد،ایران
2 استاد، گروه علوم و صنایع غذایی،دانشکده کشاورزی،دانشگاه فردوسی مشهد،مشهد،ایران
3 استادیار،گروه تغذیه،دانشکده پیراپزشکی،دانشگاه علوم پزشکی جندی شاپور اهواز،اهواز،ایران
10.22034/FSCT.19.135.103
چکیده
امروزه مصرف­کنندگان تمایـل بیشتری بـه اسـتفاده از افزودنـی‌هـای سالم و طبیعی دارند. ترکیبات فنولی که از محصولات طبیعی به دست می‌آیند، گزینه خوبی برای به حداقل رساندن اکسیداسیون لیپیدها هستند. گردو یکـی از مهم‌تـرین خشـکبارهایی می­باشد کـه بـه طور وسیع در سراسر جهان کشت می‌گردد. با توجه به اینکه پوست سبز گـردو حـدود 64% وزن مرطوب میوه گردو را شامل می‌شود، سـالانه رقمـی برابر با 240 هزار تن پوست سبز گردو از این میوه تولید می­شود. گردوهای استفاده شده در این مطالعه در سال 1400 و از باغات شهرستان سامان واقع در استان چهارمحال و بختیاری خریداری شدند. پس از پودر شدن پوست سبز و خشک شده، عصاره­گیری با حلال متانول و به روش سوکسله انجام پذیرفت. جهت شناسایی ترکیبات شمیایی و گروه­های عاملی آزمون­های GC-MS و FTIR انجام پذیرفت. همچنین میزان فنل و فلاوونوئیدهای عصاره پوست گردو نیز اندازه­گیری شدند. در نهایت فعالیت آنتی اکسیدانی عصاره پوست سبز گردو با استفاده از روش اندازه گیری کاهش ظرفیت رادیکالی به کمک ۲–۲دی فنیل -۱–پیکریل هیدرازیل (DPPH) مورد بررسی قرار گرفت. در مجموع 89 ترکیب شناسایی شدند که نشان دهنده 9/99 درصد و کل ترکیبات داخل عصاره بودند. مهمترین ترکیبات شناسایی شده که بیشترین سطح زیر منحنی را داشتند شامل پلی فنول ها، ترکیبات آلی و فیتو استرول‌ها بودند. نتایج FTIR نشان دهنده وجود گروه های عاملی هیدروکسیل، گروه آلکان و آروماتیک لیگنین بودند. در مطالعه حاضر مقدار ترکیبات فنولی در عصاره پوست گردو 22/0±07/96 (میلی گرم اسید گالیک بر گرم وزن خشک نمونه) به دست آمد. همچنین ترکیبات فلاوونوئیدی عصاره پوست سبز گردو 349 میکروگرم بر گرم کوئرسیتین بود. مقادیر EC50 به‌دست‌آمده در این پـژوهش برابر با 15/0 بود. نتایج نشان داد عصاره متانولی پوست سبز گردو می­تواند به عنوان جایگزینی برای آنتی­اکسیدان های سنتزی معرفی گردد.
کلیدواژه‌ها
پوست سبز گردو
ترکیبات شیمیایی
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Evaluation the chemical composition, phenol, flavonoid and antioxidant activity of walnut skin extract (Juglans regia L.)

نویسندگان English

Zahra Rafiei Dehkordi 1
Nasser Sedaghat 2
Sahar Sabahi 3
1 -MS.c in Food Science and Technology , Department of Food Science and Technology , Faculty of Agriculture , Ferdowsi University of Mashhad , Mashhad , Iran.
2 Professor, Department of Food Science and Technology , Faculty of Agriculture , Ferdowsi University of Mashhad , Mashhad , Iran.
3 Assistant Professor , Department of Nutrition, School of Allied Medicine , Ahvaz Jundishapur University of Medical Sciences , Ahvaz , Iran
چکیده English

Today, consumers are more inclined to use healthy and natural additives. Phenolic compounds obtained from natural products are a good option to minimize lipid oxidation. Walnut is one of the most important nuts that is widely cultivated all over the world. Due to the fact that the green skin of the walnut contains about 64% of the wet weight of the walnut fruit, an amount equal to 240 thousand tons of green skin of the walnut is produced from this fruit every year. The walnuts used in this study were purchased in 1400 from the gardens of Saman city located in Chaharmahal and Bakhtiari province. After powdering the dried green peel, extracting with methanol solvent was done by Soxhlet method. In order to identify chemical compounds and functional groups, GC-MS and FTIR tests were performed. Also, the amount of phenol and flavonoids in the extract of walnut skin was measured. Finally, the antioxidant activity of green walnut skin extract was investigated by measuring the reduction of radical capacity with the help of 2-2-diphenyl-1-picrylhydrazyl (DPPH). A total of 89 compounds were identified, representing 99.9% of the total compounds in the extract. The most important identified compounds that had the highest area under the curve included polyphenols, organic compounds and phytosterols. FTIR results indicate the presence of hydroxyl, alkane and aromatic functional groups of lignin. In the present study, the amount of phenolic compounds in walnut peel extract was 96.07±0.22 (mg of gallic acid per gram of dry weight of the sample). Also, the flavonoid compounds of green walnut skin extract were 349 μg/g of quercetin. EC50 values obtained in this study were equal to 0.15. The results showed that the methanolic extract of green walnut skin can be introduced as a substitute for synthetic antioxidants.

کلیدواژه‌ها English

green skin of walnut
Chemical compounds
Antioxidant activity
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مجله علوم و صنایع غذایی ایران
دوره 20، شماره 135 - شماره پیاپی 135
اردیبهشت 1402
صفحه 103-112