بهینه‌سازی تاثیر میدان الکتریکی پالسی بر خصوصیات آنتی‌اکسیدانی و فنولی عصاره استخراج شده از برگ شمعدانی عطری

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانشجوی دکتری علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
2 گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور، ایران
3 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
10.48311/fsct.2025.83953.0
چکیده
در این تحقیق بهینه ­سازی میدان الکتریکی پالسی و تاثیر آن بر خصوصیات آنتی ­اکسیدانی و فنولی عصاره استخراج شده از برگ شمعدانی عطری بررسی شد. این فرآیند با استفاده از اعمال پیش‌تیمار میدان الکتریکی پالسی، در 3 شدت میدان الکتریکی (1000، 2000 و 3000) و 3 سطح پالس (50، 85 و 120) مورد بررسی قرار گرفت. سپس ترکیبات فنولی، ترکیب اسیدهای چرب عصاره و خواص آنتی اکسیدانی آن بررسی شد. همچنین برای شناسایی ترکیبات شیمیایی از کروماتوگرافی گازی/طیف ­سنجی استفاده و نتایج نشان داد که محتوای فنل کل و خواص آنتی اکسیدانی عصاره با افزایش تعداد پالس و افزایش شدت میدان الکتریکی پالسی اعمال شده به نمونه، افزایش یافته است. همچنین طبق نتایج GC بیشترین ترکیب موجود در عصاره برگ شمعدانی عطری، به ترتیب Glycidyl oleate و Oleic Acid بود. با توجه به نتایج بهینه ­سازی فرایند می­توان بیان نمود که شدت میدان الکتریکی 2000 کیلوولت بر سانتی­متر و اعمال سطح پالس 85، موجب افزایش خواص آنتی ­اکسیدانی و ترکیبات فنولی در عصاره استخراج شده از برگ شمعدانی عطری شد.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization of the effect of pulsed electric field on antioxidant and phenolic properties of extract extracted from fragrant geranium leaves

نویسندگان English

mostafa hosseinabadi 1
Mohsen Vazifedoost 2
Amir Hossein Elhamirad 3
Zohreh Didar 2
Bahareh Haji rostamloo 2
1 PhD student in Food Science and Technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
2 department of food science and technology,neyshabur branch, islamic azad university, neyshabur, iran
3 department of food science and technology,sabzevar branch, islamic azad university, sabzevar, iran
چکیده English

In this study, the optimization of the effect of pulsed electric field on the antioxidant and phenolic properties of the extract extracted from the leaves of Geranium aromaticum was investigated using pulsed electric field pretreatment at 3 electric field intensities (1000, 2000 and 3000) and 3 pulse levels (50, 85 and 120). Then, the phenolic compounds, fatty acid composition of the extract and its antioxidant properties were investigated. Also, gas chromatography/spectrometry was used to identify chemical compounds. The results showed that the total phenol content and antioxidant properties of the extract increased with increasing the number of pulses and increasing the intensity of the pulsed electric field applied to the sample. Also, according to the GC results, the most abundant compounds in the extract of Geranium aromaticum were Glycidyl oleate and Oleic Acid, respectively. According to the process optimization results, it can be stated that an electric field intensity of 2000 kV/cm and the application of a pulse level of 85 increased the antioxidant properties and phenolic compounds in the extract extracted from the leaves of Geranium aromaticum.

کلیدواژه‌ها English

Pulsed electric field
antioxidant
phenolic compounds
geranium
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