مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه سازی شرایط استخراج ترکیبات فنولی و آنتی اکسیدانی از چغندر قرمز توسط اولتراسونیک

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
10.48311/fsct.2026.83395.0
چکیده
ریشه چغندر قرمز (Beta vulgaris rubra) یک ماده خام مهم گیاهی است که اثر مثبت اثبات شده در بدن انسان دارد. ریشه چغندر حاوی مقدار زیادی آنتی اکسیدان، ویتامین­ها، فیبر و رنگ های طبیعی است. ریشه چغندر قرمز همچنین غنی از ترکیبات فنولی است که خواص آنتی­اکسیدانی دارند. در این تحقیق اثر متغیرهای pH (3-5)، دما (15-25 درجه سانتی گراد) و زمان استخراج (10-20 دقیقه) بر میزان مواد جامد محلول، ترکیبات فنولی و فعالیت آنتی­اکسیدانی عصاره حاصل از چغندر قرمز بررسی شد. استخراج از چغندر قرمز با استفاده حلال آب:اتانول با نسبت 1:1 انجام شد. از امواج اولتراسوند با شدت 75 درصد و فرکانس kHz37 برای تسهیل فرآیند استخراج استفاده گردید. داده ها با استفاده از نرم افزار دیزاین اکسپرت و روش بهینه سازی سطح پاسخ آنالیز شدند. نتایج نشان داد که با افزایش pH و زمان استخراج مقادیر مواد جامد محلول کل، فنول­ها و فعالیت آنتی اکسیدانی نیز افزایش می­یابد. همچنین افزایش دما تا 20 درجه سانتی­گراد مقادیر این پاسخ­ها را افزایش داد اما دماهای بالاتر از 20 درجه سانتی­گراد باعث کاهش در این مقادیر شد. نتایج تجربی به دست آمده در شرایط بهینه پیشنهادی توسط نرم افزار با نتایج پیش­بینی شده توسط مدل تفاوت معنی­داری نداشت (P < 0/05).
 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

ptimization of Phenolic Compounds and Antioxidant Activity of Ultrasound Assisted Extraction of Red Beet

نویسندگان English

Mahshad Lavarestagh 1
Nafiseh Zamindar 2
Maryam Keshani 1
1 Graduated Master, Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan,Iran.
2 Associate Professor, Department of Food Science and Technology, College Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan,Iran.
چکیده English

Red beet root (Beta vulgaris rubra) is an important raw material of plant origin with proven positive effects on the human body. Beet root contains a lot of antioxidants, fiber and natural colors like betalaine. Red beet root is also rich in phenolic compounds, with antioxidant properties. In this study, the effect of different process independent variables like extraction pH (3-5), temperatures (15-25ºC) and times (10- 20 min) on total soluble solids, phenolic compounds and antioxidant activity of red beet extraction were investigated. The red beet was extracted using 1:1 ratio of water ethanol, ultrasound with 75% intensity and 37 kHz frequency. Data was analyzed with design expert software and optimized by response surface method. The results showed that increase in pH and time of extraction increased the values of phenolic compounds and antioxidant activity. In addition, increase in temperature up to 20 ºC increased amounts of these responses but the temperatures higher than 20ºC caused decrease in the responses. The experimental results obtained at the optimal points were not significantly different from predicted values (P < 0.05).
 

کلیدواژه‌ها English

Red Beet
Ultrasound
Phenolic Compounds
Antioxidant activity
Response Surface Method
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