مقایسه ترکیبات زیست فعال مستخرج از پوست کدو حلوایی با استفاده از روش های سیال فوق بحرانی و آب زیر بحرانی

نویسندگان
آزاده اسلامی 1
نارملا آصفی 2
رضا اسماعیل زاده کناری 3
مهدی قره خانی قره خانی 4
1 دانش آموخته دکترای مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز. نشانی پستی: تبریز- ضلع شرقی اتوبان پاسداران- مجتمع دانشگاه آزاد اسالمی واحد تبریز
2 دانشیار گروه مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز.
3 استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران
4 استادیار گروه مهندسی علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسالمی، تبریز.
10.22034/FSCT.22.163.50
چکیده
یکی از مهترین مشکلات صنعت غذا اکسیداسیون مواد غذایی است که منجر به کاهش ارزش تغذیه ای و عمر ماندگاری می شود. پوست کدو به دلیل دارا بودن ترکیبات فنولی و کاروتنوئیدی با خاصیت آنتی اکسیدانی مورد توجه قرار گرفته است. در این پژوهش عصاره فنولی و کاروتنوئیدی پوست کدو حلوایی با استفاده از دو روش استخراج با آب زیر بحرانی و استخراج با سیال فوق بحرانی استحصال و اندازه گیری شد. عصاره های ترکیبی به دلیل خاصیت سینرژیستی دارای بالاترین خاصیت آنتی اکسیدانی بودند. بطور کلی در تمام روش های ارزیابی فعالیت آنتی اکسیدانی عصاره ترکیبی استخراج شده با استفاده از سیال فوق بحرانی و پس از آن عصاره ترکیبی استخراج شده به روش آب زیر بحرانی بالاترین فعالیت آنتی اکسیدانی را نشان دادند. همچنین روش استخراج با آب زیر بحرانی برای استخراج کاروتنوئیدها و روش استخراج با سیال فوق بحرانی برای استخراج ترکیبات فنولی موثرتر عمل نمود. بین میزان ترکیبات فنولی و کاروتنوئیدی عصاره ها و خاصیت آنتی اکسیدانی رابطه وجود داشت و با افزایش غلظت فعالیت آنتی اکسیدانی عصاره ها در هر سه روش خاصیت آنتی اکسیدانی افزایش یافت. نتایج نشان داد عصاره ترکیبی فنولی-کاروتنوئیدی پوست کدو حلوایی می تواند به عنوان یک آنتی اکسیدان طبیعی جایگزین مناسبی برای آنتی اکسیدان­های سنتزی باشد.
کلیدواژه‌ها
کدو حلوایی
آب زیر بحرانی
سیال فوق بحرانی
آنتی اکسیدان

موضوعات

عنوان مقاله English

Comparison of bioactive compounds extracted from pumpkin skin using supercritical fluid and subcritical water methods

نویسندگان English

Azadeh Eslami 1
narmel Asefi 2
reza esmailzadeh kenari 3
Mehdi Gharekhani 4
1 Ph.D. in Department of Food Science and Technology, Ta.C., Islamic Azad University, Tabriz,Iran.
2 Associate Professor, Department of Food Science and Technology, Ta.C., Islamic Azad University, Tabriz, Iran.
3 Assistant Professor, Department of Food Science and Industry, Sari University of Agricultural Sciences and Natural Resources, Mazandaran
4 Assistant Professor, Department of Food Science and Technology, Ta.C., Islamic Azad University, Tabriz, Iran
چکیده English

One of the most important problems in the food industry is food oxidation. Pumpkin skin has been noted for having phenolic and carotenoid compounds with antioxidant properties. In this research, phenolic and carotenoid extracts of pumpkin peel were obtained using sub-critical water extraction and supercritical fluid extraction methods and then phenolic and carotenoid compounds were measured. The combined extracts had the highest antioxidant properties due to the synergistic properties of the extracts. In general, in all the antioxidant activity evaluation methods, the combined extract extracted using supercritical fluid and then the combined extract extracted using subcritical water showed the highest antioxidant activity. Also, the extraction method with subcritical water was more effective for extracting carotenoids and the extraction method with supercritical fluid was more effective for extracting phenolic compounds. There was a relationship between the amount of phenolic and carotenoid compounds of the extracts and the antioxidant activity. In all three methods antioxidant activities of extracts increased by increasing in extract concentration. The results showed that the combined phenolic-carotenoid extract of pumpkin skin can be a suitable alternative to synthetic antioxidants as a natural antioxidant.

کلیدواژه‌ها English

Pumpkin
Subcritical water
supercritical fluid
Antioxidant
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