بهینه سازی استخراج گرمایی عصاره آبی آرد میوه عناب و مقایسه آن با عصاره هیدروالکلی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

2 گروه پژوهشی افزودنی های غذایی، جهاد دانشگاهی خراسان رضوی

3 عضو گروه پژوهشی افزودنی های غذایی، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی، ایران

4 گروه پژوهشی افزودنی های غذایی/ پژوهشکده علوم و فناوری مواد غذایی/جهاد دانشگاهی خراسان رضوی

5 گروه پژوهشی افزودنی های غذایی، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی

6 دانشجوی دکتری، گروه بهداشت مواد غذایی و آبزیان، دانشکده دامپزشکی، دانشگاه فردوسی، مشهد، ایران

چکیده

سابقه و هدف: عملکرد سلامتی بخش میوه عناب مربوط به مجموعه‌ای از ترکیب‌های فراسودمند موجود در بخش‌های مختلف این میوه می‌باشد. ترکیب‌های زیست فعال و ظرفیت ضد اکسایشی میوه‌ عناب تحت تاثیر عوامل مختلف مثل واریته، شرایط کاشت، آلودگی پس از برداشت و مرحله رسیدن میوه قرار دارد. هدف از مطالعه حاضر، بهینه سازی شرایط فرایند استخراج عصاره آبی از میوه عناب کاشت شده در ایران و مقایسه مقدار ترکیب‌های زیست فعال آن با عصاره هیدروالکلی و مقادیر ذکر شده در سایر مطالعات می‌باشد.
مواد و روش‌ها: روش سطح پاسخ برای تعیین مقادیر بهینه‌ی متغیر‌های مستقل، شامل نسبت مایع به جامد، زمان استخراج و دمای استخراج استفاده شد. به این منظور، مقدار مشخصی از آرد عناب با آب مقطر (نسبت‌های مایع به جامد 1:10، 1:25 و 1:40) مخلوط شده و فرایند استخراج در زمان‌‌ها (30 تا 300 دقیقه) و دما‌‌های (30 تا 70 درجه سانتی‌گراد) متفاوت با سرعت همزدن ثابت (250 دور در دقیقه) انجام گردید. در نهایت، بازده استخراج کل، مقدار فنول کل، مقدار فلاونوئید کل و ظرفیت ضد اکسایشی عصاره بهینه آبی با عصاره هیدروالکلی (اتانول 60 درصد) و ترکیب ضد اکسایش سنتزی BHT مقایسه شد.
یافته‌ها: بازده استخراج کل، مقدار فنول کل، مقدار فلاونوئید کل و IC50 برای عصاره‌های حاصل از فرایند استخراج گرمایی به‌ترتیب، بین 48/50 تا 97/77 درصد (گرم ماده خشک عصاره بازای 100 گرم وزن خشک میوه عناب)، 23/8 تا 38/14 معادل میلی‌گرم اسید گالیک بر گرم ماده خشک عصاره، 42/1 تا 93/3 معادل میلی‌گرم کوئرستین بر گرم ماده خشک عصاره و 6/16911 تا 3/34021 میکرو-گرم بر میلی‌لیتر عصاره عناب تغییر نمودند. مدل چند وجهی مرتبه دوم به شکل مطلوبی برای توصیف رابطه بین متغیر‌های پاسخ و متغیر‌های مستقل طی فرایند استخراج استفاده شد. شرایط بهینه، شامل زمان 30 دقیقه، دمای 88/66 درجه سانتی‌گراد و نسبت مایع به جامد 1:40 برای رسیدن به حداکثر کارایی استخراج، شامل بالاترین مقدار بازده استخراج کل (67/77 درصد)، مقدار فنول کل (93/13 میلی گرم بر گرم) و مقدار فلاونوئید کل (56/4 میلی‌گرم بر گرم)، علاوه بر حداقل شاخص IC50 (21577 میکرو‌گرم بر میلی‌لیتر)، تعیین شد. با افزودن اتانول به محیط استخراج (60 درصد)، مقدار ترکیب‌های فنولی و فلاونوئیدی استخراج شده، و ظرفیت ضد اکسایشی، به‌ترتیب 12/1، 65/2 و 45/1 برابر افزایش نشان دادند. فعالیت مهارکنندگی رادیکال آزاد عصاره هیدور‌الکلی در غلظت ده هزار ppm (08/33 درصد) نزدیک به فعالیت مهارکنندگی BHT در غلظت 500 ppm (57/35 درصد) گردید.
نتیجه‌گیری: عصاره‌ی آبی و آبی الکلی عناب دارای مقادیر مناسب ترکیبات زیست فعال بود، با این حال، با توجه به ظرفیت ضد اکسایش پایین آن و گزارش‌های متفاوت در مورد ظرفیت ضد اکسایشی عناب تولیدی نقاط متفاوت جهان که تحت تاثیر دوره رسیدگی و زمان نگهداری پس از برداشت آن عنوان شده است، پیشنهاد جایگزینی آن با ضد اکسایش‌های سنتزی تحت تاثیر قرار می-گیرد. اما، می‌توان از آرد میوه عناب یا عصاره حاصل از آن به عنوان ترکیب فراسودمند در محصولات غذایی استفاده نمود.

کلیدواژه‌ها


عنوان مقاله [English]

Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract

نویسندگان [English]

  • Fakhri Shahidi 1
  • shadi Bolourian 2
  • Hamed Hosseini 3
  • ferreshte hosseini 4
  • Hamed Saberian 5
  • Mohammad Maleki 6
1 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran
2 Department of Food Additives, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
3 Department of Food Additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
4 Department of Food Additives, Iranian Academic Center for Education, Culture and Research (ACECR),
5 Department of Food Additives, Food Science and Technology Research Institute, ACECR, Mashhad
6 PhD student, Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Iran.
چکیده [English]

Abstract
Background and objectives: Many of the biological functions of jujube fruit could be due to these antioxidant compounds. However, antioxidants and antioxidant capacity of fruits could be affected by diverse factors, such as cultivar, agronomic condition, postharvest manipulation, and ripeness stage of fruit. The aim of the present study was to optimize the conditions used in extraction of aqueous extract from jujube cultivated in Iran, as well as comparing amounts of jujube bioactive compounds with both hydroethanolic extract and literature.
Materials and methods: Response surface methodology was used to determine optimal amounts of independent variables, namely liquid-to-solid (L/S) ratio (v/w), extraction period, and temperature. Therefore, The samples were extracted using water, in well-sealed flasks with different L/S ratios ranging from 10:1–40:1 for specific extraction periods ranging from 30–300 min, where the temperature of the extraction medium ranged between 30 and 70 oC (within ± 1 oC) under constant stirring, (250 rpm). Finally, the responses, including total extraction yield, total phenol content (TPC), total flavonoid content (TFC) and IC50, determined in optimal extract was compared with those determined in hydroethanolic extract or BHT synthetic antioxidant.
Results: The TEY, TPC, TFC and IC50 in the extracts from HAE process were ranged from 50.48 to 77.97%, 8.23 to 14.38 mg GAE/g of extract dry weight, 1.42 to 3.93 mg Quercetin equivalent/g of extract DW), and 16911.6 to 34021.3 μg/mL, respectively. The optimum HAE conditions included an extraction time of 30 min, temperature of 66.88 °C, and 40:1 liquid-to-solid ratio, resulting in the maximum TEY (77.67%), TPC (13.93 mg/g), TFC (4.56 mg/g) and minimum IC50 (21577 μg/mL). When aqueous ethanol (60%) was used as solvent during extraction process, 1.22-, 2.65- and 1.45-fold increase were observed in the amounts of TPC, TFC and antioxidant capacity, respectively. the radical-scavenging activity (free radical inhibition percentage) of the optimum jujube extract at concentration of 10000 ppm (33.08%) was found to be approximately equivalent to that measured for 500 ppm concentration of BHT (35.57%).
Conclusion: High levels of bioactive compounds were detected in the aqueous and hydroethanolic extract from jujube. These extracts are not suggested to use as alternative for synthetic antioxidant due to their low levels of antioxidant capacity, as well as contradictory reports for jujube antioxidant capacity which is changed depending on fruit ripening and postharvest condition. However, the jujube fruit flour or extracts could be used as functional additive in enrichment of food products.
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کلیدواژه‌ها [English]

  • Jujube fruits
  • Optimization of aqueous extract
  • Response surface methodology
  • Hydroethanolic extract
  • Synthetic antioxidant
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