ارزیابی استخراج CO2فوق بحرانی بر پایداری رنگ و فعالیت آنتی‌اکسیدانی عصاره آنتوسیانین نانوریزپوشانی شده پودر پوست انار

نویسندگان
نیلوفر زاهد 1
رضا اسماعیل زاده کناری 2
رضا فرهمندفر 3
1 دانشجوی کارشناسی ارشد علوم و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 استاد گروه صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 دانشیار گروه علوم ومهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.22034/FSCT.21.153.29
چکیده
در این مطالعه، ترکیبات آنتوسیانین و فنولی از پودر پوست انار باCO2فوق بحرانیاستخراج و ازصمغ دانه قدومه شهری و مالتودکسترین به عنوان دیواره نانوریزپوشانی استفاده شد. عصاره نانوریزپوشانی شده با خشک کن انجمادی خشک شد. پایداری رنگ و فعالیت آنتی­اکسیدانی عصاره نانوریزپوشانی ارزیابی گردید.میزان آنتوسیانین و ترکیبات فنولی به ترتیب از طریق pHافتراقی و روش فولین سیوکالتو بررسی شد. اندازه ذرات،راندمان آنتوسیانین نانوریزپوشانی شده، فنول نانورزپوشانی شده،پایداری رنگ در دما و pHمختلف وهمچنین فعالیت آنتی­اکسیدانی از طریق DPPH ارزیابی شد.میزان آنتوسیانین و فنول استخراج شده در این روش به ترتیب133/0± 943/3 میلی­گرم بر گرم پودر پوست انار، 379/2± 521/504 میلی­گرم اسید گالیک در 100 گرم پوست انار بود. راندمان نانوریزپوشانیبرای آنتوسیانین­ها بیشتر از فنول­ها بوده است.رهایش آنتوسیانین در pHمختلف، متفاوت بود به طوری که آنتوسیانین­ها در pHمختلف رفتار متفاوتی از هم داشتند. با افزایش دما پلیمریزاسیون و رنگ افزایش یافت.فعالیت آنتی­اکسیدانی عصاره نانوریزپوشانی شده به روش DPPHبا افزایش غلظت افزایش یافت و IC50 آن معادل024/0± 092/1 میلی­گرم در میلی­لیتر بود.
کلیدواژه‌ها
آنتوسیانین
CO2فوق بحرانی
نانوریزپوشانی
پوست انار
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Evaluation of supercritical CO2 extraction on color stability and antioxidant activity of nanoencapsulated anthocyanin extract of pomegranate peel powder

نویسندگان English

niloofar zahed 1
reza esmaeilzadeh kenari 2
Reza Farahmandfar 3
1 Master student of Food Industry Science and Engineering, Sari Agricultural Sciences and Natural Resources university
2 Professor,Department of food science and technology,sari agricultural sciences and natural resources university
3 Associate Professor, Department of Food Industry Science and Engineering, Sari Agricultural Sciences and Natural Resources university
چکیده English

In this study, anthocyanin and phenolic compounds were extracted from pomegranate peel powder with supercritical CO2 and Lepidium perfoliatumseed gum and maltodextrin were used as the nanoencapsulation wall. The nanoencapsulation extract was dried with a freeze dryer. Color stability and antioxidant activity of nanoencapsulation extract were evaluated. The levels of anthocyanin and phenolic compounds were evaluated by differential pH and Folin-Ciocalteu method, respectively. Particle size, nanoencapsulation efficiency of anthocyanin,nanoencapsulation phenol, color stabilityat different temperatures and pH as well as antioxidant activity were evaluated by DPPH. The amount of anthocyanin and phenol extracted in this method was 3.943±0.133 mg/g of pomegranate peel powder and 504.521±2.537 mg/g of gallic acid per 100 g, respectively. Nanoencapsulation efficiency was higher for anthocyanin than phenols. The release of anthocyanin at different pHs was different, so that anthocyanin behaved differently at different pHs. Polymerization and color increased with increasing temperature. The antioxidant activity of the fine-grained extract by DPPH method increased with increasing concentration and its IC50 was equivalent to 1.092± 0.024 m /ml.

کلیدواژه‌ها English

Anthocyanin
Supercritical CO2
Nanoencapsulation
pomegranate peel powder
Antioxidant activity
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