مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

مقایسه‌ی روش‌های استخراج به کمک فراصوت، مایکروویو و ماسراسیون بر میزان ترکیبات فنولی و فعالیت آنتی‌اکسیدانی پوست سیب و موز

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 گروه مهندسی علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
3 مرکز تحقیقان حلال جمهوری اسلامی ایران، اداره کل غذا و دارو وزارت بهداشت، درمان و آموزش پزشکی، تهران، ایران
10.48311/fsct.2026.117140.82912
چکیده
پوست میوه‌ها به‌عنوان یکی از محصولات جانبی صنایع فرآوری میوه، منبعی از ترکیبات زیست‌فعال به‌ویژه فنول‌های دارای خواص آنتی‌اکسیدانی هستند و می‌توانند در توسعه ترکیبات طبیعی مورد استفاده در سیستم‌های غذایی کاربرد داشته‌باشند. هدف این پژوهش، مقایسه کارایی سه روش استخراج شامل ماسراسیون، فراصوت و مایکروویو در بازیابی ترکیبات فنولی و ارزیابی فعالیت آنتی‌اکسیدانی عصاره‌های حاصل از پوست سیب و موز بود. پس از استخراج، محتوای فنول و فلاونوئید کل اندازه‌گیری و فعالیت آنتی‌اکسیدانی با آزمون‌های DPPH وFRAP ارزیابی‌شد. نتایج نشان‌داد عصاره‌های پوست سیب نسبت به پوست موز به‌طور معنی‌داری(0/05>p) دارای مقادیر بالاتری از ترکیبات فنولی و فلاونوئیدی بودند. بیشترین مقدار فنول کل در عصاره‌های فراصوتی مشاهده‌شد که برای پوست سیب و موز به‌ترتیب 48/16و 45/16(mg GAE/g DW)بود. همچنین بالاترین مقدار فلاونوئید کل در عصاره‌های فراصوتی پوست سیب و موز به‌ترتیب 28/45و 19/82(mg QE/g DW) مشاهده شد. آزمون DPPH نشان‌داد که عصاره‌های فراصوتی بیشترین فعالیت مهارکنندگی رادیکال آزاد را ایجادکردند، درحالی که در آزمون FRAP، روش مایکروویو بالاترین قدرت احیاکنندگی را داشت. روش ماسراسیون در هر دو نمونه کمترین محتوای فنولی و فعالیت آنتی‌اکسیدانی را نشان‌داد. آنالیز HPLC حضور طیفی از ترکیبات فنولی، به‌ویژه فلاونوئیدها و مشتقات فلاوان‑۳‑اول را تأییدکرد و بین محتوای فنول کل، به‌ویژه فلاونوئید کل با فعالیت آنتی‌اکسیدانی همبستگی مثبت مشاهده‌شد. به‌طورکلی، فراصوت کارآمدترین روش برای افزایش بازیابی ترکیبات فنولی و تقویت فعالیت مهارکنندگی رادیکال‌های آزاد بود، درحالی‌که مایکروویو بیشترین اثر را بر قدرت احیاکنندگی داشت. این یافته‌ها بیانگر پتانسیل پوست سیب و موز به‌عنوان منابع طبیعی آنتی‌اکسیدان برای کاربردهای غذایی و توسعه ترکیبات زیست‌فعال است.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Comparison of Maceration, Ultrasound- and Microwave-Assisted Extraction Methods for Phenolic Recovery and Antioxidant Activity from Apple and Banana Peels

نویسندگان English

Hamideh Shafaei 1
Leila Nouri 1
Ali Najafi 2
Seid Mahdi Jafari 3
1 1- Department of Food Science and Technology, Da.C., Islamic Azad University, Damghan, Iran
2 Department of Food Science and Technology, Faculty of Agriculture, Da.C., Islamic Azad University, Damghan, Iran
3 Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan. Iran
چکیده English

Fruit peels, as major by-products of the fruit processing industry, are rich sources of bioactive compounds, particularly phenolic compounds with antioxidant properties, and can be utilized as natural ingredients in food systems. This study aimed to compare the efficiency of three extraction methods maceration, ultrasound-assisted extraction, and microwave-assisted extraction in recovering phenolic compounds and evaluating the antioxidant activity of extracts obtained from apple and banana peels. Total phenolic content(TPC), total flavonoid content(TFC), and antioxidant activity were determined using DPPH radical scavenging and ferric reducing antioxidant power(FRAP) assays. The results showed that apple peel extracts contained significantly higher phenolic and flavonoid contents than banana peel extracts (p<0.05). The highest TPC values were obtained from ultrasound extracts, reaching 48.16 and 45.16mg GAE/g DW for apple and banana peels, respectively. Similarly, the highest TFC values were observed in ultrasound extracts, with 28.45and 19.82mg QE/g DW for apple and banana peels, respectively. Ultrasound extracts also exhibited the strongest DPPH radical scavenging activity, whereas microwave extraction showed the highest reducing power in the FRAP assay. In contrast, maceration resulted in the lowest phenolic content and antioxidant activity. HPLC analysis confirmed the presence of several phenolic compounds, mainly flavonoids and flavan-3-ol derivatives, and a positive correlation was observed between phenolic content and antioxidant activity. Overall, ultrasound extraction was the most efficient method for enhancing phenolic recovery and antioxidant capacity, while microwave extraction showed the greatest effect on reducing power. These findings highlight the potential of apple and banana peels as natural antioxidant sources for food applications.

کلیدواژه‌ها English

Fruit by products
Ultrasound assisted extraction
Microwave assisted extraction
Maceration
Phenolic compounds
Antioxidant activity
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