مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

استخراج آنتوسیانین‌ها از میوه سماق (Rhus coriaria L.) و ارزیابی برخی عوامل مؤثر بر پایداری آنها

نوع مقاله : مروری سیستماتیک

نویسندگان
صلاح مهدی الجنه 1
بایدیا اچ.ام 2
1 گروه علوم غذایی، دانشکده مهندسی کشاورزی، دانشگاه بغداد، عراقگروه علوم غذایی، دانشکده مهندسی کشاورزی، دانشگاه بغداد، عراق
2 گروه علوم غذایی، دانشکده مهندسی کشاورزی، دانشگاه بغداد، عراق
10.48311/fsct.2025.117275.82906
چکیده
این مطالعه با هدف استخراج رنگدانه‌های آنتوسیانین از پودر میوه سماق (Rhus coriaria L.) با استفاده از حلال‌های مختلف در نسبت‌های مختلف جامد به حلال (1:10، 1:20، 1:30) انجام شد. استخراج‌ها در دماهای 30، 50 و 70 درجه سانتیگراد به مدت 30 و 60 دقیقه انجام شد تا شرایط بهینه برای دستیابی به بالاترین غلظت رنگدانه تعیین شود. این مطالعه همچنین پایداری آنتوسیانین‌ها را در مقادیر مختلف pH (1-9) و دمای نگهداری از 18- تا 100 درجه سانتیگراد به مدت 60 دقیقه ارزیابی کرد. نتایج نشان داد که بهترین شرایط استخراج با استفاده از اتانول اسیدی شده با اسید سیتریک 5% با نسبت 1:10، دمای 70 درجه سانتیگراد و زمان 60 دقیقه حاصل شد که غلظت آنتوسیانین 20.67 میلی‌گرم در 100 گرم را به همراه داشت، که در مقایسه با سایر تیمارها برتری معنی‌داری (p ≤ 0.05) داشت. علاوه بر این، مقادیر pH پایین‌تر به طور قابل توجهی پایداری رنگدانه را افزایش داد، به طوری که بالاترین غلظت (23.05 میلی‌گرم در 100 گرم) در pH 2 مشاهده شد که در pH 9 به 8.42 میلی‌گرم در 100 گرم کاهش یافت. به طور مشابه، دمای نگهداری پایین‌تر به پایداری بیشتر آنتوسیانین کمک کرد، زیرا غلظت در دمای 18- درجه سانتیگراد به 21.06 میلی‌گرم در 100 گرم رسید، در حالی که در دمای 100 درجه سانتیگراد به 4.67 میلی‌گرم در 100 گرم کاهش یافت، طبق حداقل تفاوت معنی‌دار (LSD = 0.298). این یافته‌ها بر اهمیت پارامترهای استخراج و شرایط محیطی در بازیابی و پایداری آنتوسیانین‌ها از سماق تأکید دارند
کلیدواژه‌ها
آنتوسیانین‌ها
سماق (Rhus coriaria L.)
استخراج
رنگ طبیعی
صنایع غذایی
pH
پایداری حرارتی

موضوعات

عنوان مقاله English

EXTRACTION OF ANTHOCYANINS FROM SUMAC FRUITS (Rhus coriaria L.) AND EVALUATION OF SOME FACTORS INFLUENCING THEIR STABILITY

نویسندگان English

Salah Mahdi Al-Jannah 1
Baidiaa H. M. 2
1 Dept. Food Sci., Coll. Agric. Engin. Sci., University of Baghdad, Iraq.
2 Dept. Food Sci., Coll. Agric. Engin. Sci., University of Baghdad, Iraq.
چکیده English

This study aimed to extract anthocyanin pigments from the powder of the fruit of sumac (Rhus coriaria L.) using different solvents at different solid-to-solvent ratios (1:10, 1:20, 1:30). Extractions were performed at temperatures of 30, 50, and 70°C for 30 and 60 min to determine the optimal conditions for achieving the highest pigment concentration. This study also evaluated the stability of anthocyanins at different pH values ​​(1-9) and storage temperatures ranging from -18 to 100°C for 60 min. The results showed that the best extraction conditions were obtained using ethanol acidified with 5% citric acid at a ratio of 1:10, a temperature of 70°C and a time of 60 minutes, which yielded an anthocyanin concentration of 20.67 mg/100 g, which was significantly superior (p ≤ 0.05) compared to other treatments. In addition, lower pH values ​​significantly increased the stability of the pigment, such that the highest concentration (23.05 mg/100 g) was observed at pH 2, which decreased to 8.42 mg/100 g at pH 9. Similarly, lower storage temperature contributed to greater stability of anthocyanins, as the concentration reached 21.06 mg/100 g at -18 °C, while it decreased to 4.67 mg/100 g at 100 °C, according to least significant difference (LSD = 0.298). These findings emphasize the importance of extraction parameters and environmental conditions in the recovery and stability of anthocyanins from sumac

کلیدواژه‌ها English

Anthocyanins
Sumac (Rhus coriaria L.)
Natural Colorant
Food Industry
pH
Thermal Stability
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