مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه سازی استخراج آنتوسیانین از گل گاوزبان ایرانی با استفاده از مایکروویو و ارزیابی پایداری آن تحت شرایط مختلف نگهداری

نوع مقاله : مقاله پژوهشی

نویسندگان
1 کارشناسی ارشد ناپیوسته گروه علوم و مهندسی باغبانی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران
2 گروه علوم و مهندسی باغبانی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران
3 استادیار گروه علوم و مهندسی صنایع غذایی دانشگاه گیلان
4 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران
10.48311/fsct.2026.118343.83060
چکیده
گیاه گل گاوزبان ایرانی (Echium amoenum) یکی از گیاهان دارویی خانواده گاوزبان است که به دلیل خواص ضدالتهابی، آرامش‌بخش و ضداضطرابی شناخته شده و در ساختار شیمیایی خود حاوی آنتوسیانین می‌باشد. آنتوسیانین‌ها ترکیباتی غیرسمی و محلول در آب هستند و به دلیل داشتن رنگ‌های متنوع، جایگزین مناسبی برای رنگ‌های شیمیایی محسوب می‌شوند. برای استخراج عصاره آنتوسیانینی از گل گاوزبان ایرانی به روش مایکروویو، آزمایشی به صورت فاکتوریل و در قالب طرح کاملاً تصادفی با سه تکرار انجام شد.شرایط استخراج شامل توان مایکروویو (۳۶۰، ۱۸۰، ۹۰ وات) و زمان استخراج (۹۰، ۶۰، ۳۰ ثانیه) اعمال شد و محتوی آنتوسیانین کل اندازه‏گیری گردید. پایداری آنتوسیانین در حضور افزودنی‌های مجاز در طی ۱۴ روز و در برابر شرایط نوری و دمایی مختلف در طی ۲۸ روز اندازه‌گیری شد. نتایج نشان داد که بیش‌ترین میزان آنتوسیانین ۸۹/۴ میلی‌گرم در لیتر در تیمار ۹۰ وات (توان مایکروویو) و زمان ۹۰ ثانیه (زمان استخراج) است، همچنین نتایج نشان داد افزودنی‌های مجاز به خصوص سوربیتول نقش مهمی در پایداری آنتوسیانین دارد. همچنین نگه‌داری عصاره آنتوسیانینی در تاریکی و دمای یخچال به پایداری آن کمک می‌کند. مزایای استخراج آنتوسیانین از گل گاوزبان ایرانی به روش مایکروویو شامل افزایش بازده استخراج، کاهش زمان فرایند و حفظ خواص ترکیبات می‌باشد. علاوه بر این، با اندازه‌گیری پایداری آنتوسیانین در برابر نور، دما و افزودنی‌های مجاز، می‌توان به بهبود عملکرد این ترکیب در کاربردهای علمی و صنعتی دست یافت.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization of Anthocyanin Extraction from Iranian Borage (Echium amoenum) Us-ing Microwave-Assisted Methods and Evaluation of Its Stability under Different Stor-age Conditions

نویسندگان English

Fatemeh Kamran Kasmaei 1
Amir Sahraroo 2
Alireza Mehregan Niko 3
Mahmoud Ghasemnejad 4
1 M.Sc., Department of Horticultural Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran,
2 Department of Horticultural Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
3 Assistant professor, Department of Food Science and Technology, University of Guilan
4 Department of Horticultural Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
چکیده English

Echium amoenum, commonly known as Iranian borage, is a medicinal plant from the Boraginaceae family. It is traditionally recognized for its anti-inflammatory, sedative, and anxiolytic properties. One of its key bioactive compounds is anthocyanin. Anthocyanins are water-soluble, non-toxic pigments with a wide range of colors, making them promising natural alternatives to synthetic food and pharmaceutical dyes. To extract anthocyanins from Echium amoenum, a microwave-assisted extraction method was employed. The experiment was conducted as a factorial design within a completely randomized framework with three replicates. Extraction variables included microwave power levels (90, 180, and 360 watts) and durations (30, 60, and 90 seconds). Total anthocyanin content was quantified. Additionally, the stability of antho-cyanins was evaluated in the presence of approved food additives over 14 days, and under varying light and temperature conditions over a 28-day period.The highest anthocyanin concentration (4.89 mg/L) was observed at 90 watts microwave power and 90 seconds extraction time. Among the additives tested, sorbi-tol significantly enhanced anthocyanin stability. Furthermore, storage in dark conditions and under refrig-eration notably improved the pigment’s stability. Microwave-assisted extraction offers several ad-vantages, including higher yield, reduced processing time, and better preservation of anthocyanin proper-ties. Stability assessments under light, temperature, and additive exposure provide valuable insights for optimizing anthocyanin applications in scientific and industrial contexts.

کلیدواژه‌ها English

Anthocyanin
Iranian borage (Echium amoenum)
Microwave-assisted extraction
Anthocya-nin stability
Permitted food additives
Storage conditions (light and temperature)
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