صمغ دانه شنبلیله: بهینه سازی استخراج و ارزیابی ویژگی های ضد اکسایشی

نوع مقاله: مقاله پژوهشی

نویسندگان

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

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

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

چکیده

پژوهش حاضر با استفاده از روش سطح پاسخ برای تعیین شرایط بهینه استخراج صمغ دانه شنبلیله با هدف دستیابی به حداکثر راندمان استخراج، ویسکوزیته، کربوهیدرات کل و حداقل پروتئین انجام شد. طرح آماری مرکب مرکزی با سه متغیر مستقل شامل دمای استخراج (75-25 درجه سانتی گراد)، زمــــــان استخراج (4-1 ساعت) و نسبت آب به دانه ( 60-20 میلی لیتر بر گرم ) برای مطالعه متغیرها مورد استفاده قرار گرفت. نتایج آنالیز واریانس نشان داد که مدل چند جمله ای درجه دوم مناسب ترین مدل برای تفسیر رفتار هر چهار پاسخ بود. آنالیز آماری داده ها نشان داد که راندمان استخراج به طور معنی دار )05/0 (p با استفاده از روش بهینه سازی عددی شرایط بهینه استخراج صمغ دانه شنبلیله به صورت دمای استخراج 71/60 درجه سانتی گراد، زمان استخراج 33/3 ساعت و نسبت آب به دانه 6/44 میلی لیتر بر گرم تعیین گردید. در شرایط بهینه، مقادیر راندمان استخراج، ویسکوزیته، کربوهیدرات کل و پروتئین به ترتیب 18/21 درصد، 06/29میلی پاسکال ثانیه، 98/70 درصد و 19/4 درصد به دست آمد. همچنین فعالیت ضد اکسایشی صمغ استخراج شده در نقطه بهینه توسط روشهای قدرت مهار کنندگی رادیکال آزاد DPPH، قدرت احیا کنندگی یون آهن سه ظرفیتی و قدرت مهار کنندگی رادیکال هیدروکسیل مورد ارزیابی قرار گرفت. در مجموع نتایج نشان داد صمغ دانه شنبلیله دارای ویژگی ضد اکسایشی قابل توجه و وابسته به غلظت است. در غلظت یک میلی گرم بر میلی لیتر قدرت مهار کنندگی رادیکال آزاد DPPH 23/43 درصد، قدرت احیا کنندگی یون آهن سه ظرفیتی 76/650 میکرومولار و قدرت مهار کنندگی رادیکال هیدروکسیل 95/46 درصد به دست آمد که به ترتیب معادل 50، 67 و 50/53 درصد قدرت ضد اکسایشی اسید آسکوربیک بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Fenugreek seed gum: extraction optimization and evaluation of antioxidant properties

نویسندگان [English]

  • Elnaz Ghobadi 1
  • Mehdi Varidi 2
  • Mohammad Javad Varidi 2
  • Arash Koocheki 3
1 PhD student, Dept. of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
2 Associate professor, Dept of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
3 Professor,Dept. of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad
چکیده [English]

In the present study, optimization of fenugreek gum extraction for maximum values of yield, viscosity, total carbohydrate and minimum value of protein was done using response surface methodology. A central composite design with three independent variables including extraction temperature (25-75 ℃), extraction time (1-4 hr), and water to seed ratio (20-60 ml/g) was used to study the behaviour of variables. ANOVA results showed that second-order polynomial model was the best for interpretation of responses' behaviour. Statistical analysis revealed that all the variables significantly (p0.05). Applying numerical optimization method, optimum extraction conditions were found to be extraction temperature of 60.71 °C, extraction time of 3.33 hr, and water to seed ratio of 44.6 ml/g. At the optimum point, extraction yield, viscosity, total carbohydrate and protein content were evaluated to be 21.18 %, 29.06 m Pa.s, 70.98%, and 4.19%, respectively. Furthermore, the antioxidant activity of the extracted gum at optimum point was evaluated by determining DPPH radical scavenging activity, Ferric reducing antioxidant power (FRAP) and hydroxyl radical scavenging activity. All the above antioxidant evaluation indicated that fenugreek gum exhibited reasonable antioxidant activity in a concentration dependent manner. The fenugreek gum showed 43.23% DPPH radical scavenging activity, 650.76 μΜ FRAP and 46.95 hydroxyl radical scavenging activity at concentration of 1 mg/ml which were 50, 67 and 53.50% of ascorbic acid, respectively.

کلیدواژه‌ها [English]

  • Extraction optimization
  • Fenugreek seed
  • Gum
  • Antioxidant
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