تاثیر بکارگیری پیش تیمار فراصوت و آنزیم پکتیناز بر بازده استخراج و خواص آنتی اکسیدانی عصاره پلی فنولی ضایعات غوره (Vitis viniferia)

نویسندگان
1 دانشجوی دکتری، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2 استاد، گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
امروزه استخراج و بکارگیری ترکیبات فعال زیستی از پسماندهای کشاورزی و غذایی بسیار مورد توجه قرار گرفته است. در تحقیق حاضر اثر تیمار آنزیمی، فراصوت و اثر توام تیمار آنزیمی و امواج فراصوت بر استخراج ترکیبات فنلی ضایعات غوره انجام شد به طوری که از 2 آنزیم پکتیناز (پکتینکس اولتراکالر و پکتینکس یلدمش) در سطوح10، 20 و 30 میلی گرم بر کیلوگرم و امواج فراصوت (زمان‌های 10، 25 و 40 دقیقه) و (شدت صوت 30، 60 و 90 درصد) استفاده شد. اثر تیمار آنزیمی، فراصوت و اثر توام تیمار آنزیمی و امواج فراصوت بررسی شد. طبق نتایج به دست آمده، بالاترین بازده استخراج متعلق به آنزیم یلدمش بود و با افزایش شدت صوت، بازده استخراج به طور معنی­داری افزایش یافت. از طرفی افزایش زمان استخراج، منجر به افزایش بازده استخراج شد (p≤0.01). به طوری که بالاترین میزان بازده استخراج در نمونه استخراج شده توسط آنزیم یلدمش و تحت فراصوت در شدت صوت 90 درصد به مدت 40 دقیقه مشاهده شد (p≤0.01). طبق نتایج به دست آمده، بالاترین فلاونوئید، فنل تام و فعالیت آنتی اکسیدانی (DPPH، FRAP، ABTS) متعلق به آنزیم یلدمش بود و با افزایش شدت صوت، فعالیت آنتی اکسیدانی به طور معنی­داری افزایش یافت (p≤0.01). از طرفی افزایش زمان استخراج، منجر به افزایش معنی­دار فعالیت آنتی اکسیدانی شد (p≤0.01). بالاترین فعالیت آنتی اکسیدانی متعلق به نمونه استخراج شده توسط آنزیم یلدمش و تحت فراصوت در شدت صوت 90 درصد به مدت 40 دقیقه بود و به عنوان تیمار برتر معرفی شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effect of using ultrasound pretreatment and pectinase enzyme on the extraction efficiency and antioxidant properties of the polyphenolic extract of sour grape (Vitis viniferia (waste

نویسندگان English

Bahram Hasani 1
Fakhri Shahidi 2
Seyyed Ali Mortazavi 2
Mohebat Mohebbi 2
Reza Farhoosh 2
1 PhD student, Department of Food Industry, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
2 Professor, Department of Food Industry, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
چکیده English

Today, the extraction and use of biologically active compounds from agricultural and food wastes has received much attention. In the present research, the effect of enzyme treatment, ultrasound and the combined effect of enzyme treatment and ultrasound on the extraction of phenolic compounds of sour grape wastes was done so that 2 pectinase enzymes (Pectinex Ultracolor and Pectinex Yildamesh) at levels of 10, 20 and 30 mg/kg and ultrasound (times 10, 25 and 40 minutes) and (sound intensity 30, 60 and 90%) were used. The effect of enzyme treatment, ultrasound and the combined effect of enzyme treatment and ultrasound were investigated. According to the obtained results, the highest extraction efficiency belonged to Yaldemesh enzyme and with increasing sound intensity, the extraction efficiency increased significantly. On the other hand, increasing the extraction time led to an increase in extraction efficiency (p≤0.01). So that the highest extraction efficiency was observed in the sample extracted by Yaldemesh enzyme and under ultrasound at 90% sound intensity for 40 minutes (p≤0.01). According to the obtained results, the highest flavonoid, total phenol and antioxidant activity (DPPH, FRAP, ABTS) belonged to Yaldemesh enzyme, and with increasing sound intensity, antioxidant activity increased significantly (p≤0.01). On the other hand, increasing the extraction time led to a significant increase in antioxidant activity (p≤0.01). The highest antioxidant activity belonged to the sample extracted by Yaldemesh enzyme and subjected to ultrasound at a ultrasound intensity of 90% for 40 minutes and was introduced as the best treatment.


کلیدواژه‌ها English

Sour grape
Pectinase
Ultrasound
Polyphenol
Waste
[1] FAO. The State of Food and Agriculture )2019(. Moving forward on Food Loss and Waste Reduction; FAO: Rome, Italy.
[2] Amaya-Cruz, D. M., Rodríguez-González, S., Pérez-Ramírez, I. F., Loarca-Piña, G., Amaya-Llano, S., Gallegos-Corona, M. A., & Reynoso-Camacho, R. (2015). Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis. Journal of Functional Foods, 17(2), 93-102.
[3] Socaci, S. A., Farcas, A. C., Vodnar, D. C., & Tofana, M. (2017). Food wastes as valuable sources of bioactive molecules. Superfood and Functional Food—The Development of Superfoods and Their Roles as Medicine. Rijeka, Croatia: InTech,23(1), 75-93.
[4] Ameer, K., Shahbaz, H. M., & Kwon, J. H. (2017). Green extraction methods for polyphenols from plant matrices and their byproducts: A review. Comprehensive Reviews in Food Science and Food Safety, 16(2), 295-315.
[5] Mourtzinos, I., & Goula, A. (2019). Polyphenols in agricultural byproducts and food waste. In Polyphenols in plants 22(1), 23-44.
[6] Teixeira, A., Baenas, N., Dominguez-Perles, R., Barros, A., Rosa, E., Moreno, D. A., & Garcia-Viguera, C. (2014). Natural bioactive compounds from winery by-products as health promoters: A review. International journal of molecular sciences, 15(9), 15638-15678.
[7] Panzella, L., Petriccione, M., Rega, P., Scortichini, M., & Napolitano, A. (2013). A reappraisal of traditional apple cultivars from Southern Italy as a rich source of phenols with superior antioxidant activity. Food chemistry, 140(4), 672-679.
[8] Chen, W. Q., Zhang, L., Liu, Y. F., Chen, L., Ji, X. P., Zhang, M., & Zhang, Y. (2007). Prediction of atherosclerotic plaque ruptures with high-frequency ultrasound imaging and serum inflammatory markers. American Journal of Physiology-Heart and Circulatory Physiology, 293(5), 836-844.
[9] Wu, F., Chen, W. Z., Bai, J., Zou, J. Z., Wang, Z. L., Zhu, H., & Wang, Z. B. (2001). Pathological changes in human malignant carcinoma treated with high-intensity focused ultrasound. Ultrasound in medicine & biology.27(8),1106-1099
[10] Fischer, U. A., Carle, R., & Kammerer, D. R. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn. Food chemistry.127(2), 807-821.
[11] Chakraborty, S., Uppaluri, R., & Das, C. (2020). Optimization of ultrasound-assisted extraction (UAE) process for the recovery of bioactive compounds from bitter gourd using response surface methodology (RSM). Food and Bioproducts Processing, 120(10), 114-122.
[12] Chakraborty, S., Uppaluri, R., & Das, C. (2020). Optimization of ultrasound-assisted extraction (UAE) process for the recovery of bioactive compounds from bitter gourd using response surface methodology (RSM). Food and Bioproducts Processing, 120(2), 114-122.
[13] Guzmán-Maldonado SH, Morales-Montelongo AL, Mondragón-Jacobo C, Herrera-Hernández G, Guevara-Lara F, Reynoso-Camacho R. (2010). Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region. J Food Sci. 75(2), 485–92.
[14] Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, et al. Current trends of tropical fruit waste utilization. Crit Rev Food Sci Nutr. (2018) 58:335–61. doi: 10.1080/10408398.2016.1176009
[15] Ji, J. B., Lu, X. H., Cai, M. Q., & Xu, Z. C. (2006). Improvement of leaching process of Geniposide with ultrasound. Ultrasonics Sonochemistry, 13(5), 455-462.
[16] Shotipruk, A., Kaufman, P. B., & Wang, H. Y. (2001). Feasibility study of repeated harvesting of menthol from biologically viable menthaxpiperata using ultrasonic extraction. Biotechnology progress, 17(5), 924-928.
[17] Öncül, N., & Karabiyikli, Ş. (2015). Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry, 39(6), 689-695.
[18] Oszmiański, J., Wojdyło, A., & Kolniak, J. (2011). Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chemistry, 127(2), 623-631.
[19] Dehghan Thanha, Rahela, Mahdian, Elham, Amini Fard, Mohammad Hossein, Bayat, Hassan, & Garajian, Reza. (2018). Optimizing the extraction conditions of red pepper phenolic compounds using ultrasound waves using the response surface method. Innovation in Food Science and Technology, 11(1), 87-97.
[20] Wootton-Beard, P. C., Moran, A., & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods. Food research international, 44(1), 217-224.
[21] Hatamnia, A. A., Abbaspour, N., & Darvishzadeh, R. (2014). Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp. kurdica) fruits. Food chemistry, 145(1), 306-311.
[22] Zulueta, A., Esteve, M. J., & Frígola, A. (2009). ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food chemistry, 114(1), 310-316.
[23] Öncül, N., & Karabiyikli, Ş. (2015). Factors affecting the quality attributes of unripe grape functional food products. Journal of Food Biochemistry, 39(6), 689-695.
[24] Chang, C., Yang, M., Wen, H. and Chern, J. (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Food and Drug Analysis 10(1), 178-182.
[25] Guler, A., TOKUŞOĞLU, Ö. & Artik, N. (2018). Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. Ciência e Técnica Vitivinícola, 33(2).
[26] Fuente -Blanco, S. d. l., Sarabia, E. R. -F. d., Acosta -Aparicio, V. M., Blanco -Blanco, A., Gallego -Juarez, J. A. (2006 ). Food drying process by power ultrasound. Ultrasonics, 44 (2), 523 -527.
[27] Balasubramanian, S., Efimova, T., & Eckert, R. L. (2002). Green tea polyphenol stimulates a Ras, MEKK1, MEK3, and p38 cascade to increase activator protein 1 factor-dependent involucrin gene expression in normal human keratinocytes. Journal of Biological Chemistry, 277(3), 1828-1836.
[28] Chavan, Y. V., & Singhal, R. S. (2013). Separation of polyphenols and arecoline from areca nut (Areca catechu L.) by solvent extraction, its antioxidant activity, and identification of polyphenols. Journal of the Science of Food and Agriculture, 93(10), 2580-2589
[29] Teh, S. S., & Birch, E. J. (2014). Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry, 21(1), 346–353.
[30] L. Lingzhu, W. Lu, C. Dongyan, L. Jingbo, L. Songyi, Y. Haiqing, Y. Yuan, Optimization of ultrasound-assisted extraction of polyphenols from maize filaments by response surface methodology and its identification. J. Appl. Botany. Food Qual. 88(1), 152–163 (2015).
[31] Martino, E., Ramaiola, I., Urbano, M., Bracco, F., & Collina, S. (2006). Microwave-assisted extraction of coumarin and related compounds from Melilotus officinalis (L.) Pallas as an alternative to Soxhlet and ultrasound-assisted extraction. Journal of chromatography A, 1125(2), 147-151.
[32] Jiménez, A., Beltrán, G., & Uceda, M. (2007). High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonics sonochemistry, 14(6), 725-731.
[33] Puri, M., Sharma, D., & Barrow, C. J. (2012). Enzyme-assisted extraction of bioactives from plants. Trends in biotechnology, 30(1), 37-44. ‏
[34] Maran, J. P., Manikandan, S., Vigna, N. C., & Dinesh, R. (2017). Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design. Arabian Journal of Chemistry, 10(1), S1145–S1157.
[35] Da Porto, C., Porretto, E., & Decorti, D. (2013). Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds. Ultrasonics Sonochemistry, 24(4), 1076–1080.
[36] Van Man, P., Anh Vu, T., & Chi Hai, T. (2017). Effect of ultrasound on extraction of polyphenol from the old tea leaves. Annals Food Science and Technology, 18(1), 44–50.
[37] Fernando, C. D., & Soysa, P. (2015). Extraction kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. Nutrition Journal, 14, 1.
[38] Phan, L. H. N., Nguyen, T. N. T., & Le, V. V. M. (2012). Ultrasonic treatment of mulberry C.S. Dzah, et al. Food Bioscience 35 (2020) 100547 8 (Morus alba) mash in the production of juice with high antioxidant level. Journal of Science and Technology, 50, 204–209.
[39] Tsao, R. (2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2(12), 1231-1246. ‏
[40] Schubert, S. Y., Lansky, E. P., & Neeman, I. (1999). Antioxidant and eicosanoid enzyme inhibition properties of pomegranate seed oil and fermented juice flavonoids. Journal of ethnopharmacology, 66(1), 11-17. ‏
[41] Wijesinghe, W. A. J. P., & Jeon, Y. J. (2012). Enzyme-assistant extraction (EAE) of bioactive components: a useful approach for recovery of industrially important metabolites from seaweeds: a review. Fitoterapia, 83(1), 6-12. ‏
[42] Shi, J., Yu, J., Pohorly, J., Young, J. C., Bryan, M., & Wu, Y. (2003). Optimization of the extraction of polyphenols from grape seed meal by aqueous ethanol solution. J. Food Agric. Environ, 1(2), 42-47. ‏
[43] Loomis, W. D., & Battaile, J. (1966). Plant phenolic compounds and the isolation of plant enzymes. Phytochemistry, 5(3), 423-438. ‏
[44] Xu, D. P., Zheng, J., Zhou, Y., Li, Y., Li, S., & Li, H. B. (2017). Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food Chemistry, 217, 552–559.
[45] Falleh, H., Ksouri, R., Lucchessi, M. E., Abdelly, C., & Magné, C. (2012). Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tropical Journal of Pharmaceutical Research, 11(2), 243-249.
[46] Guven, H., Arici, A., & Simsek, O. (2019). Flavonoids in our foods: a short review. Journal of Basic and Clinical Health Sciences, 3(2), 96-106. ‏
[47] Gentile, D., Fornai, M., Pellegrini, C., Colucci, R., Blandizzi, C., & Antonioli, L. (2018). Dietary flavonoids as a potential intervention to improve redox balance in obesity and related co-morbidities: a review. Nutrition research reviews, 31(2), 239-247. ‏
[48] Williamson, G., Kay, C. D., & Crozier, A. (2018). The bioavailability, transport, and bioactivity of dietary flavonoids: A review from a historical perspective. Comprehensive Reviews in Food Science and Food Safety, 17(5), 1054-1112. ‏
[49] Wang, L., Li, X., Gao, F., Liu, Y., Lang, S., Wang, C., & Zhang, D. (2023). Effect of ultrasound combined with exogenous GABA treatment on polyphenolic metabolites and antioxidant activity of mung bean during germination. Ultrasonics Sonochemistry, 94(2), 106-113.
[50] Salmon J.M., Vuchot P., Doco T., Moutounet M. Maintenance and protection of yeast morphology by contact with wine polyphenols during simulation of wine aging on lees. J. Food Science. 68(2),1782–1787.
[51] Masino F., Montevecchi G., Arfelli G., Antonelli A. (2008). Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes. J. Agric. Food Chem. 56(3),9495–9501.
[52] Osete-Alcaraz A., Bautista-Ortín A.B., Ortega-Regules A.E., Gómez-Plaza E. (2019). Combined use of pectolytic enzymes and ultrasounds for improving the extraction of phenolic compounds during vinification. Food Bioproc. Tech; 12(1),1330–1339.
[53] Bi, J., Yang, Q., Sun, J., Chen, J., & Zhang, J. (2011). Study on ultrasonic extraction technology and oxidation resistance of total flavonoids from peanut hull. Food Science and Technology Research, 17(3), 187–198.
[54] Muñoz, A., Rey, P., Guerra, M. J., Mendez-Alvarez, E., Soto-Otero, R., & Labandeira-Garcia, J. L. (2006). Reduction of dopaminergic degeneration and oxidative stress by inhibition of angiotensin converting enzyme in a MPTP model of parkinsonism. Neuropharmacology, 51(1), 112-120. ‏
[55] Zimman, A., Joslin, W. S., Lyon, M. L., Meier, J., & Waterhouse, A. L. (2002). Maceration variables affecting phenolic composition in commercial-scale Cabernet Sauvignon winemaking trials. American Journal of Enology and Viticulture, 53(2), 93-98.
[56] Bindon, K. A., Smith, P. A., & Kennedy, J. A. (2010). Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass. Journal of Agricultural and Food Chemistry, 58(4), 2520-2528. ‏
[57] Gallego, L., Del Alamo, M., Nevares, I., Fernández, J. A., De Simón, B. F., & Cadahía, E. (2012). Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.). Food science and technology international, 18(2), 151-165. ‏
[58] Osete-Alcaraz, A., Bautista-Ortín, A. B., Ortega-Regules, A. E., & Gómez-Plaza, E. (2019). Combined use of pectolytic enzymes and ultrasounds for improving the extraction of phenolic compounds during vinification. Food and Bioprocess Technology, 12(2), 1330-1339. ‏
[59] Zietsman, A. J., Moore, J. P., Fangel, J. U., Willats, W. G., Trygg, J., & Vivier, M. A. (2015). Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes. Journal of Agricultural and Food Chemistry, 63(10), 2798-2810. ‏
[60] Ruiz-Garcia, M., & Pinedo-Castro, M. O. (2010). Molecular systematics and phylogeography of the genus Lagothrix (Atelidae, Primates) by means of the mitochondrial COII gene. Folia Primatologica, 81(3), 109-128. ‏
[61] Dzah, C. S., Duan, Y., Zhang, H., Wen, C., Zhang, J., Chen, G., & Ma, H. (2020). The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review. Food Bioscience, 35(2), 100-127.
[62] Szydłowska-Czerniak, A., & Tułodziecka, A. (2015). Optimization of ultrasound-assisted extraction procedure to determine antioxidant capacity of rapeseed cultivars. Food Analytical Methods, 8(3), 778–789.
[63] Liu, B., Ma, Y., Liu, Y., Yang, Z., & Zhang, L. (2013). Ultrasonic-assisted extraction and antioxidant activity of flavonoids from Adinandra nitida Leaves. Tropical Journal of Pharmaceutical Research, 12(6), 1045–1051.
[64] Shahram, H., Taghian Dinani, S., Amouheydari, M. (2019) "Effects of pectinase concentration, ultrasonic time, and pH of an ultrasonic-assisted enzymatic process on extraction of phenolic compounds from orange processing waste." Journal of Food Measurement and Characterization 13(1), 487-498. ‏
[65] Ghaderi, N., & Siosemardeh, A. (2011). Response to drought stress of two strawberry cultivars (cv. Kurdistan and Selva). Horticulture, Environment, and Biotechnology, 52(2), 6-12.
[66] Khan, I., Yousif, A., Johnson, S. K., & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54(1), 578-586. ‏
[67] Guler, A., TOKUŞOĞLU, Ö. & Artik, N. (2018). Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. Ciência e Técnica Vitivinícola, 33(2), 111-117.