بهینه‌سازی فرآیند استخراج ترکیبات موثره گیاه رازک (Humulus lupulus) با کمک فراصوت

نویسندگان
مهدی کاملان 1
احمد پدرام نیا 2
پروین شرایعی 3
امیر حسین الهامی 4
محمدرضا سعیدی اصل 4
1 گروه علوم وصنایع غذایی،واحد سبزوار، دانشگاه آزاداسلامی، سبزوار، ایران
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
3 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
4 گروه علوم وصنایع غذایی، واحد سبزوار، دانشگاه آزاداسلامی، سبزوار، ایران
10.22034/FSCT.20.141.75
چکیده
پژوهش حاضر با هدف استفاده بهینه از گیاه دارویی رازک به عنوان عامل طعم دهنده (طعم تلخ) نوشیدنی ماء­الشعیر و استخراج بهینه ترکیبات زیست فعال آن انجام پذیرفت. به منظور بهینه­سازی راندمان استخراج، میزان ترکیبات فنلی، میزان ترکیبات ایجاد کننده طعم تلخ (آلفا و بتا اسیدها) و فعالیت آنتی­اکسیدانی (مهار رادیکال‌های آزاد DPPH، قدرت احیاکنندگی آهن) با کمک فرآیند صوت­دهی از طرح باکس­بنکن استفاده شد. زمان صوت­دهی (5، 15 و25 دقیقه)، دمای استخراج (25، 35 و 45 درجه سلسیوس) و شدت‌های مختلف صوت­دهی (20، 60 و 100 درصد) به عنوان متغیرهای استخراج ترکیبات زیست فعال در نظر گرفته شدند. نتایج نشان داد که با افزایش زمان و شدت صوت­دهی راندمان استخراج، میزان ترکیبات زیست فعال و قدرت آنتی­اکسیدانی عصاره افزایش یافت؛ در حالیکه با افزایش دما میزان استخراج و فعالیت آنتی­اکسیدانی عصاره­ها کاهش یافت. بر اساس مدل­های حاصل، در شرایط بهینه استخراج با کمک فرآیند فراصوت (زمان استخراج 73/12 دقیقه، دمای استخراج 25 درجه سلسیوس و شدت صوت­دهی 100 درصد) راندمان استخراج (5/16درصد)، میزان ترکیبات فنلی (75/1191 میلی­گرم بر 100 گرم)، میزان ترکیبات ایجاد کننده طعم تلخ (الفا و بتا اسیدها به ترتیب 01/1 و 09/3 میلی­گرم بر لیتر) و فعالیت آنتی­اکسیدانی (بر اساس گیرندگی رادیکال آزاد DPPH و قدرت احیاء کنندگی آهن به ترتیب 70/40 درصد و 87/409 میکرومول بر لیتر) بالاتری نسبت به روش استخراج مرسوم (ماسراسیون، شاهد) بدست آمد. استخراج در نقطه بهینه نتایج بدست آمده را تایید نمود.
کلیدواژه‌ها
رازک
فراصوت
ترکیبات زیست فعال
آلفا و بتا اسیدها

موضوعات

عنوان مقاله English

Optimization of ultrasonic-assisted extraction of the effective compounds from hops (Humulus lupulus)

نویسندگان English

Mehdi Kamelan 1
احمد Pedram Nia 2
Parvin Sharayei 3
Amir Hossein Elhamirad 4
MOHAMMADREZA Saeidi Asl 4
1 Ph.D of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Ph.D of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
4 Ph.D of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده English

The objective of this study was to make optimum use of hops medicinal plant as a flavoring compounds (bitter taste) and extract bioactive compounds. To optimize the extraction efficiency, total phenolic compounds (TPC), bitter taste compounds (α and β acids) and antioxidant activity (inhibition of DPPH free radicals, ferric reducing/antioxidant power) with ultrasound – assisted methods, the Box-Behnken design was used. Sonication exposure time (5, 15 and 25 min), extraction temperature (25, 35 and 45 C) and ultrasound amplitude (20, 60 and 100%) were considered as variables for the extraction of bioactive compounds. The results showed that with increasing the time and intensity of sonication, the extraction efficiency, the amount of bioactive compounds and the antioxidant power of the extract increased; while the extraction rate and antioxidant activity of the extracts decreased with increasing temperature. According to the resulting models, in the optimal conditions of extraction with ultrasound- assisted process (extraction time 12.73 min, extraction temperature 25 C and sonication amplitude 100 %), the extraction efficiency (16.5 %), TPC (75. 1191 mg/100 g), bitter taste compounds (α and β acids 1.01 and 3.09 mg/l respectively) and antioxidant activity (based on DPPH free radical scavenging and reducing power Iron was obtained 40.70% and 409.87 µmol/liter, respectively), higher than the conventional extraction method (maceration, control). Extraction at the optimal point confirmed the obtained results.

کلیدواژه‌ها English

hops
Ultrasound
Bioactive compounds
α and β acids
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