جداسازی پلی ساکارید از هسته خرما و بررسی برخی خصوصیات فراسودمند آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا، دانشگاه صنعتی اصفهان

2 دانشیار، دانشگاه صنعتی اصفهان

چکیده

هدف این تحقیق، جداسازی پلی ساکاریدهای هسته خرما و بررسی قابلیت پریبیوتیکی و برخی خصوصیات فراسودمند آن در مقایسه با اینولین (پریبیوتیک تجاری) است. پلی ساکاریدهای هسته خرما طی چند مرحله متوالی شامل چربی زدایی، استخراج آبی و رسوب پلی ساکارید بوسیله الکل، جداسازی شدند. آنالیز ساختاری آن بوسیله تبدیل فوریه مادون قرمز انجام شد. سپس مقاومت به هضم آن در شرایط شبیه سازی شده آزمایشگاهی بررسی شد. در مرحله بعد اثر آن بر رشد باکتری پروبیوتیک لاکتوباسیلوس پلانتاروم A7 در مقایسه با اینولین بعنوان پریبیوتیک استاندارد مورد مطالعه قرار گرفت. سپس برخی خصوصیات عملکردی آن یعنی قابلیت نگهداری آب، قابلیت جذب روغن و خصوصیت آنتی اکسیدانی آن در مقایسه با اینولین مورد ارزیابی قرار گرفت. در طیف تبدیل فوریه مادون قرمز، باندهای شاخص پلی ساکاریدها مشاهده گردید. پلی ساکاریدهای جدا شده از هسته خرما مقاومت به هضم قابل مقایسه و حتی بهتر از اینولین نشان دادند. پلی ساکاریدهای جدا شده از هسته خرما زنده مانی باکتری پروبیوتیک را افزایش داده و رفتاری مشابه اینولین نشان دادند. قابلیت جذب روغن و قابلیت نگهداری آب برای پلی ساکاریدهای جدا شده از هسته خرما به ترتیب1.83±0.03 و 4.64±0.04 که قابل مقایسه با فیبرهای رژیمی و بسیار بیشتر از اینولین بوده است. فعالیت آنتی اکسیدانی آن حدود 40% در غلظت مورد مطالعه بوده و ارتباط مستقیمی بین غلظت پلی ساکارید و افزایش فعالیت آنتی اکسیدانی مشاهده گردید. با توجه به نتایج بدست آمده پلی ساکاریدهای جدا شده از هسته خرما قابلیت پریبیوتیکی قابل مقایسه و حتی بهتر از اینولین نشان دادند. همچنین بدلیل قابلیت نگهداری آب و جذب روغن بالا و فعالیت آنتی اکسیدانی مطلوب می توانند گزینه مناسبی برای استفاده های تکنولوژیکی و اثرات سلامتی بخش برای تولید مواد غذایی فرا سودمند باشند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Isolation of polysaccharides from date pit and evaluation of some functional properties

نویسندگان [English]

  • Mehrnoosh Tadayoni 1
  • Mahmod Sheikh Zeinodin 2
  • Sabihe Soleimanianzad 2
1 PhD Student of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology
2 Associated Professor of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan
چکیده [English]

The aim of this study was to evaluate the prebiotic potential and some functional properties of  polysaccharides derived  from date pit in comparison to inulin (commercial prebiotic). Water soluble Polysaccharides were extracted from date pit after defatting, extraction by boiling water and precipitation with ethanol. Then structural characteristics of the date pit polysaccharides were analyzed using fourier transform infrared spectroscopy (FTIR). Then in vitro resistance of polysaccharide to acidic and enzymatic digestion was performed. In the second step the effect of extracted polysaccharide on probiotic growth was studied in comparison to commercial prebiotic (inulin). Some functional properties such as water holding capacity (WHC), lipid adsorption capacity (LAC) and antioxidant property were studied in comparison to commercial prebiotic (inulin). The FTIR spectrum showed the typical bands corresponding to the sugars and polysaccharides and some functional group involved in its chemical structure. The date pit polysaccharide were resistant to digestion even more than inulin. Polysaccharide derived from date pit could increase viability of probiotic bacteria similar to inulin. LAC and WHC of date pit polysaccharide were 4.64±0.04, 1.83±0.03 which were comparable to dietary fibre and even were very more than inulin. Antioxidant property of date pit polysaccharide was 40% and this property correlated with its concentration and increased with increasing concentration. The results of this study showed that date pit polysaccharides were capabale prebiotic which was comparable to inulin or even better than it. Also, date pit polysaccharide due to high WHC, LAC and good antioxidant activity can be suitable candidate for technological applications and health improving effects in functional food.

کلیدواژه‌ها [English]

  • Prebiotic
  • Polysaccharide
  • Functional
  • Antioxidant activity
  • Date pit
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