تاثیر دما و اولتراسوند بر بازده استخراج و فعالیت آنتی‌اکسیدانی پلی‌فنول‎های سه رقم خرمای مصافتی، کبکاب و سایر

نویسندگان
آذین خسروی لرگانی 1
سید هادی رضوی 2
1 دانشجوی دکترا گروه علوم و مهندسی صنایع غذایی ، دانشکده مهندسی و فن آوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، ایران
2 استاد گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی و فن آوری کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، ایران
10.22034/FSCT.20.141.74
چکیده
در این مطالعه، تاثیر اولتراسوند و دما در سه سطح 30، 50 و 70 درجه سانتیگراد بر میزان ترکیبات پلی‌فنولی و خواص آنتی‌اکسیدانی عصاره ضایعات حاصل از سه رقم خرمای مصافتی، کبکاب و سایر بررسی شد. برای بررسی خواص آنتی‌اکسیدانی از سه آزمون خاصیت مهار رادیکال‌های DPPH، خاصیت چلاته‌کنندگی یون آهن و همچنین خاصیت مهار هیدروژن پراکسید استفاده شد. نتایج نشان داد که استفاده از اولتراسوند در تمامی ارقام خرما موجب افزایش میزان استخراج ترکیبات پلی‌فنولی و فلاونوئیدها شد. همچنین افزایش دما تا 50 درجه سانتیگراد موجب افزایش استخراج پلی‌فنول‌ها و فلاونوئیدها شده و پس از آن موجب کاهش آن گردید. بیشترین میزان استخراج پلی‌فنول و فلاونوئید به ترتیب 07/0± 64/4 میلی‎گرم اسید گالیک بر گرم و 0112/0 ±326/0 میلی‌گرم کوئرستین بر گرم در رقم سایر و با استفاده از اولتراسوند در دمای 50 درجه سانتیگراد اتفاق افتاد. خاصیت مهار رادیکال‌های DPPH و هیدروژن پراکسید پس از استفاده از اولتراسوند و افزایش دما تا 50 درجه سانتیگراد افزایش یافته و پس از آن کاهش یافت (P<0.05). بیشترین خاصیت مهار هیدروژن پراکسید در رقم مضافتی مشاهده شد. خاصیت چلاته‌کنندگی یون آهن پس از اعمال اوالتراسوند در دمای 30 درجه کاهش و پس از آن به صورت معناداری (P<0.05) تا بیشرین میزان 802/0 ± 433/40 در رقم سایر افزایش یافت. همبستگی بالایی میان میزان ترکیبات پلی‌فنولی و خواص آنتی‎اکسیدانی در عصاره حاصل از ضایعات هر سه رقم خرما مشاهده شد بنابراین خواص آنتی‌اکسیدانی عصاره حاصل از ضایعات ارقام مورد آزمایش خرما از ترکیبات پلی‌فنولی آن ناشی می‌شدند. همین امر می‌تواند موجب استفاده از این ضایعات به عنوان منبعی ارزان برای استخراج ترکیباتی با خواص سلامتی بخش شود.
کلیدواژه‌ها
ضایعات خرما
پلی‌فنول
دما
اولتراسوند
آنتی اکسیدان

موضوعات

عنوان مقاله English

The impact of temperature and ultrasound on the polyphenols extraction and antioxidant activity of Mozafati, Sayer, and Kabkab date byproduct varieties

نویسندگان English

Azin Khosravi Largani 1
Seyed Hadi Razavi 2
1 PhD Student, Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran
2 Professor, Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.
چکیده English

In this study, the effect of ultrasound and temperature at three different levels—30, 50, and 70 °C on the amount of phenolic compounds and antioxidant properties of the extract obtained from the byproducts of three date byproducts—Kabkab, Mozafati, and Sayer were evaluated. In order to conduct a comprehensive assessment of antioxidant activities, three methods including DPPH and H2O2 radical scavenging activities, and ion chelating ability were employed. The Pierson analysis was used to examine the correlation between polyphenolic compounds and antioxidant activities. According to the results, the use of ultrasound treatment enhanced the amount of extracted polyphenols and flavonoids in all date varieties. Furthermore, the polyphenol and flavonoid contents were found to increase up to 50°C during extraction, but subsequently decreased. The highest amount of polyphenols and flavonoids was achieved using the ultrasound treatment in 50° C in Sayer variety, 4.64 ± 0.07 mg Gallic acid/g and 0.326 ± 0.0112 mg quercetin/g, respectively. DPPH and H2O2 radical scavenging activities were increased after ultrasound treatment at 50°C but then decreased (P<0.05). Maximum H2O2 scavenging activity was observed in Mozafati variety. The iron chelating ability decreased after extraction with ultrasound treatment at 30° C and then increased significantly (P<0.05) until reached the maximum amount of 40.433 ± 0.802% in Sayer variety. Results showed a strong correlation between polyphenols and flavonoids with antioxidant activities. Therefore, the antioxidant properties of the tested date byproducts are likely to derive from their polyphenolic content, making them an economical source of these bioactive compounds.

کلیدواژه‌ها English

Date byproducts
Polyphenols
Temperature
Ultrasound
Antioxidant
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