استخراج عصاره فنولی از برگ تربچه (Raphanus sativus L.) به روش حرارت‌دهی مقاومتی: بهینه‌سازی عددی و مدل‌سازی سینتیکی

نویسندگان
محسن زندی 1
علی گنجلو 1
ماندانا بی مکر 2
مینا نصیری 3
1 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان 38791-45371، ایران
2 1دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان 38791-45371، ایران
3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان 38791-45371، ایران
10.22034/FSCT.19.135.141
چکیده
این پژوهش با هدف بهینه‌سازی عددی و مدل‌سازی سینتیکی استخراج عصاره فنولی از برگ‌های تربچه (Raphanus sativus L.) به‌روش حرارت‌دهی مقاومتی به منظور درک بهتر و بهینه‌سازی فرآیند استخراج انجام شد. اثر متغیرهای استخراج بر راندمان استخراج، محتوای فنول کل و فعالیت مهار رادیکال‌های آزاد DPPH، در ولتاژ گرادیان برابر 30-10 ولت بر سانتی‌متر، دمای 30-60 درجه سلسیوس، نسبت حلال (اتانول به آب) 100- 30% و زمان استخراج 10-30 دقیقه مورد بررسی قرار گرفت. مدل‌های تجربی مختلف مانند مدل‌های مرتبه اول، جذب و مدل‌های سیگموئید برای پیش‌بینی سینتیک انتقال جرم بدون در نظر گرفتن پدیده‌های زمینه‌ای بررسی شدند. نتایج نشان داد که اثر گرادیان ولتاژ، زمان استخراج و نسبت حلال (اتانول به آب) بر راندمان استخراج، محتوای فنول کل و فعالیت مهار DPPH معنی‌دار بود (05/0˂p). اگرچه افزایش دمای استخراج به‌طور معنی‌داری منجر به کاهش محتوای فنول کل و فعالیت مهار رادیکال‌های آزاد DPPH شد (05/0˂p)، اما این متغیر تأثیر معنی‌داری بر عملکرد استخراج نداشت (05/0˃p). در شرایط بهینه، راندمان استخراج و محتوای فنول کل تجربی نزدیک به مقادیر پیش‌بینی ‌شده مدل سطح پاسخ درجه دوم بود. بر اساس مدل‌سازی سینتیکی، می‌توان گفت که مدل سینتیکی سیگموئیدی در مقایسه با مدل‌های سینتیکی مرتبه اول و جذبی، بیشتر می‌تواند نتایج تجربی عصاره برگ تربچه را با روش حرارت‌دهی مقاومتی مدل نمایند.
کلیدواژه‌ها
حرارت‌دهی مقاومتی
عصاره برگ تربچه
محتوای فنول کل
راندمان استخراج
مدل‌سازی سینتیکی

موضوعات

عنوان مقاله English

Ohmic heating extraction of radish (Raphanus sativus L.) leaf phenolic extract: Numerical optimization and kinetic modelling

نویسندگان English

Mohsen Zandi 1
Ali Ganjloo 1
Mandana Bimakr 2
Mina Nasiri 3
1 Associate Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
2 Associate Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
3 MSc degree, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
چکیده English

This research aimed to model the kinetic of ohmic heating extraction method of radish (Raphanus sativus L.) leaf extract in order to understand and optimize the extraction process .The effect of extraction parameters on extraction yield, total phenol content and DPPH scavenging activity was discussed, at a gradient voltage of 10-30 V/cm, temperature of 30-60°C, solvent ration (Ethanol to water) of 30-100% and extraction time of 10-30 min. Different empirical models such as first order, adsorption and sigmoid models presented to predict the kinetics of mass transfer without taking into account the underlying phenomena. Results indicated that the effect of gradient voltage, extraction time and solvent ratio (ethanol to water) on the extraction yield, total phenolic content and DPPH scavenging activity were significant (p˂0.05). Although increasing extraction temperature significantly resulted in a lower total phenolic content and DPPH scavenging activity of extract (p<0.05), however, this parameter no significant effect the extraction yield (p>0.05). Under optimum conditions, the experimental extraction yield and total phenol content were close to the predicted values calculated from the quadratic response surface model. Based on kinetics modeling that has been done, it can be said that the sigmoid kinetic model more can represent well the experimental results of radish leaf extract by the ohmic heating method when compared with the first-order and adsorption kinetic models.

کلیدواژه‌ها English

Ohmic heating
Radish leaf extract
Total phenolic content
Extraction yield
Kinetics modelling
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مجله علوم و صنایع غذایی ایران
دوره 20، شماره 135 - شماره پیاپی 135
اردیبهشت 1402
صفحه 141-157