مقایسه بین عوامل مختلف جهت استخراج عصاره رزماری: حلال، روش عصاره‌گیری، اندازه ذرات، نسبت گیاه به حلال

نویسندگان
زهرا لطیفی 1
فریال خادمی 2
رومینا محبی 3
مریم محسن سلطانی 4
زهرا اسپرورینی 5
نیلوفر علوی 6
1 گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد آیت الله آملی آمل، دانشگاه آزاد اسلامی، مازندران، ایران
3 گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
4 گروه علوم و صنایع غذایی، واحد آیت الله آملی آمل، دانشگاه آزاد اسلامی، مازندران، ایران
5 دانشکده پیرا دامپزشکی، دانشگاه بوعلی سینا، همدان، ایران
6 گروه علوم و صنایع غذایی، دانشکده فنی و حرفه ای دختران نیشابور، نیشایور، ایران
10.22034/FSCT.21.153.13
چکیده
اکلیل کوهی با نام عمومی رزماری، گیاهی از خانواده نعناعیان با خاصیت آنتی­اکسیدانی می­باشد، لذا هدف از این تحقیق، استخراج عصاره گیاه رزماری با استفاده از حلال­ها، روش­ها (ماسیراسیون، استخراج گرم، سوکسله، پرکولاسیون و سونیکاسیون)، اندازه ذرات (300، 500 و 800 میکرومتر) و نسبت­های گیاه به حلال (1:100، 2:100، 3:100، 4:100 و 5:100) مختلف می­باشد. در این مطالعه آزمایشگاهی، ابتدا سنجش میزان ترکیبات فنولی و فلاوونوئیدی به روش رنگ­سنجی آلومینیوم کلراید و بررسی فعالیت آنتی­اکسیدانی عصاره گیاه به روش DPPH صورت گرفت و برای استخراج این ترکیبات از حلال­ها و روش­های مختلف استفاده و با یکدیگر مقایسه شدند و تجزیه و تحلیل داده­ها نیز با نرم­افزار SPSS و آزمون ANOVA انجام گردید. بهترین حلال جهت استخراج ترکیبات فنولی، فلاوونوئیدی و آنتی­اکسیدانی، آب و متانول (80:20) بود. میزان ترکیبات فنولی تام با استفاده از این حلال (mg/g) 172/7 و ترکیبات فلاوونوئیدی (mg/g) 157/28 و فعالیت آنتی­اکسیدانی برای مهار رادیکال­های آزاد (mg/lit) 23586/87 بود. بهترین روش برای استخراج ترکیبات فنولی روش ماسراسیون با میزان (mg/g) 481/7 و برای ترکیبات فلاوونوئیدی نیز با میزان (mg/g) 85/47 و به میزان (mg/lit) 524/73 برای مهار رادیکال­های آزاد تعیین گردید. نتایج نشان می­دهد برای دستیابی به حداکثر میزان استخراج ترکیبات فنلی تام، فلاوونوئید و آنتی­اکسیدان موجود در عصاره گیاه رزماری، استفاده از پودر گیاه با اندازه ذرات300 میکرومتر، حلال آب: متانول (80:20)، نسبت گیاه به حلال (g/ml) 100: 1 و استفاده از روش ماسراسیون باید به عنوان شرایط عملیاتی مطلوب استفاده شود.
کلیدواژه‌ها
فعالیت آنتی‌اکسیدانی
ترکیبات فلاوونوئیدی
ترکیبات فنولی
عصاره گیاه رزماری

موضوعات

عنوان مقاله English

Comparison between different techniques for extracting rosemary extract: solvent, extraction method, particle size, plant to solvent ratio

نویسندگان English

yasamin latifi 1
Feryal Khademi 2
Romina Mohebi 3
Maryam Mohsen Soltani 4
Zahra Esparvarini 5
Niloufar Alavi 6
1 Department of Food Science and Technology, Islamic Azad University, Noor Branch, Mazandaran, Iran.
2 Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran.
3 Department of Food Science and Technology, Shahre Qods Branch, Islamic Azad University, Tehran, Iran.
4 Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran.
5 Department of Hygiene and Food quality control, Bu-Alisina university, Hamedan, Iran.
6 Facuity of Engineering, Neyshabour Girls, Neyshabour , Iran.
چکیده English

Rosemary is a plant from the Lamiaceae family with antioxidant properties, Therefore, the purpose of this study was to extract rosemary plant extract using different solvents, methods (maceration, hot extraction, Soxhlet, percolation and sonication), particle size (300, 500 and 800 μm) and plant to solvent ratios (1:100, 2:100, 3:100, 4:100 & 5:100) were. In this experimental study, the amount of phenolic and flavonoid compounds was measured by aluminum chloride colorimetric method and the antioxidant activity of plant extracts was evaluated by DPPH method. To extract these compounds, different solvents and methods were used and compared and analyzed and Data analysis was performed using SPSS software and ANOVA test. The best solvents for the extraction of phenolic, flavonoid and antioxidant compounds were water-methanol (20:80). The amount of total phenolic compounds using this solvent was 7.172 (mg/g) and flavonoid compounds were 28.157 (mg/g) and the antioxidant activity to inhibit free radicals was 87.2586 (mg/lit). The best method for extracting phenolic compounds was Maceration method with a rate of 7.481 (mg/g) and for flavonoid compounds with a rate of 47.85 (mg/g) and 73.524 (mg/lit) to inhibit free radicals.The results show that in order to achieve the maximum extraction of total phenolic compounds, flavonoids and antioxidants in rosemary extract, use plant powder with a particle size of 300 μm, water solvent: methanol (80:20), plant to solvent ratio 1:100 (g/ml) and the use of maceration method should be used as optimal operating conditions.

کلیدواژه‌ها English

Antioxidant
Flavonoid Compounds
phenolic compounds
Rosemary Plant Extract
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