استخراج ترکیبات موثره گلبرگ زعفران به کمک امواج فراصوت و بهینه سازی شرایط استخراج آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، پژوهشکده علوم و صنایع غذایی مشهد

2 استادیار، پژوهشکده علوم و صنایع غذایی مشهد

چکیده

گیاه زعفران از جمله گیاهانی است که بخش‌های مختلف آن از دیر باز در صنعت غذا و طب سنتی استفاده می‌شده است. گلبرگ زعفران به عنوان محصول جانبی فرآوری زعفران حاوی مقادیر قابل ملاحظه‌ای از ترکیبات آنتی-اکسیدانی است اما همچنان اطلاعات کمی در مورد نحوه استخراج این ترکیب‌ها از آن به شیوه‌های گوناگون وجود دارد. استخراج به کمک فراصوت روشی سریع و موثر برای استخراج ترکیبات موثره گیاهی است که در مقیاس صنعتی و آزمایشگاهی قابل اجرا می‌باشد. در این پژوهش از روش سطح پاسخ-طرح باکس‌بنکن به منظور بررسی تأثیر دمای استخراج (65-25 درجه سانتیگراد)، زمان استخراج (15-5 دقیقه) و شدت صوت (100-20درصد) بر راندمان استخراج ترکیبات پلی‌فنولی، فلاونوئیدی، آنتوسیانینی، میزان فعالیت آنتی‌اکسیدانی و نیز بهینه سازی فرایند استخراج استفاده گردید. نتایج نشان داد، در صورتی که زمان استخراج 15 دقیقه، دمای استخراج 43 درجه سانتیگراد و شدت صوت 100 درصد باشد، بیشترین بازده استخراج ترکیبات آنتی‌اکسیدانی حاصل می‌گردد. تحت این شرایط میزان ترکیبات پلی‌فنولی، 1380 (میلی‌گرم در صد گرم گلبرگ خشک)؛ فلاونوئید، 144 (میلی‌گرم در صد گرم گلبرگ خشک)؛ آنتوسیانین، 120 (میلی‌گرم در صد گرم گلبرگ خشک)؛ درصد به دام اندازی رادیکال آزاد DPPH، 73 درصد و توان آنتی‌اکسیدانی احیای آهن، 8/3 میلی‌مولار بدست آمد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Extraction of Active Components from Saffron Petal with the Help of Ultrasound and Optimization of Extraction Conditions

نویسندگان [English]

  • Zahra Ahmadian-Kouchaksaraie 1
  • Razieh Niazmand 2
1 PhD. Student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad
2 Assistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad
چکیده [English]

Saffron is one of the plants which has traditionally been used in food industry as well as in folk medicine. Saffron petal as a byproduct of saffron processing is containing a considerable amount of antioxidant compounds. However, there is little information about extraction of these compounds from this plant in many ways. Ultrasound-assisted extraction is a fast and efficient method for extraction of active compounds from plant sources which is applicable in both laboratory and industrial scales. In this study, Box-Behnken design was used in order to investigate the effect of temperature (25-65º C), time (5-15 min) and amplitude percentage (20–100 %) on the yield of polyphenol, flavonoid and anthocyanin, and also the antioxidant activity and optimization of extraction process. Results showed that maximum yield of antioxidant compounds is achieved with extraction temperature of 43º C, extraction time of 15 min and amplitude percentage of 100%. Under these conditions, the values were 1380 (mg gallic acid/100 g) for polyphenol, 144 (mg quercetin/100 g) for flavonoid, 120 (mg/100 g) for anthocyanin, 73% for DPPH free radical scavenging activity and 3.8 (mM) for ferric ion reducing antioxidant power.

کلیدواژه‌ها [English]

  • anthocyanin
  • Antioxidant
  • polyphenols
  • saffron petal
  • Box-Behnken design
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