اثر دما بر سینتیک استخراج ترکیبات فنولی از ریزوم زنجبیل (Zingiber officinale) به کمک حمام فراصوت

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

در پژوهش حاضر تاثیر دماها (°C60-40) و زمان‌های مختف ( min60-5) بر سینتیک استخراج ترکیبات فنولی و فلاونوئیدی ریزوم زنجبیل تحت شرایط حمام فراصوت بررسی و مقادیر IC50 آزمون مهار رادیکال DPPH و قدرت احیاکنندگی عصاره‌ها محاسبه شد. نتایج نشان داد با افزایش دما، بازده استخراج ترکیبات فنولی و فلاونوئیدی افزایش یافت. بیشترین بازده این ترکیبات در min 15 اول دوره استخراج به‌دست آمد و بعد از آن شیب استخراج کاهش یافت. همچنین بیشترین مقدار ترکیبات فنولی (69/47±75/165و µg GA/g of DW of extract56/36± 13/171) و فلاونوئیدی (80/0±43/9 و µg QE/g of DW of extract 93/0± 35/10) در انتهای مرحله استخراج سریع حدود min15، در دماهای 50 و °C60 بدون تفاوت معنی‌دار به دست آمد. بنابراین، فرآیند استخراج را می‌توان به دو مرحله استخراج سریع و استخراج آهسته تقسیم کرد. نتایج نشان داد، با استفاده از نمودارهای سینتیک می‌توان بیشینه استخراج ترکیبات آنتی‌اکسیدانی ریزوم زنجبیل را با کمترین زمان و دمای موثر به‌دست آورد. علاوه بر این نتایج نشان داد روش فراصوت دارای کارایی قابل ملاحظه‌ای در استخراج ترکیبات زیست‌فعال از ریزوم زنجبیل و تکنولوژی موثرتری نسبت به روش سنتی است.

چکیده تصویری

اثر دما بر سینتیک استخراج ترکیبات فنولی از ریزوم زنجبیل (Zingiber officinale) به کمک حمام فراصوت

تازه های تحقیق

  • بر اساس نمودارهای سینتیک مشخص شد فرایند استخراج به کمک فراصوت را می­توان به دو مرحله استخراج سریع و استخراج آهسته تقسیم کرد.
  • بیشترین میزان ترکیبات فنولی و فلاونوئیدی و بیشترین فعالیت آنتی­اکسیدانی در انتهای مرحله استخراج سریع حاصل شد و بعد از آن نتایج تفاوت معنی­داری نداشت.
  • روش فراصوت از نظر بازده و سرعت استخراج نسبت به روش سنتی کارایی بیشتری داشت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of temperature on the kinetics of phenolic compounds extraction from ginger (Zingiber officinale) rhizome using ultrasound bath

نویسندگان [English]

  • Elahe Maghsoudlou 1
  • Zeynab Raftani Amiri 2
1 Ph.D Student, Dept. of Food science and technology, Sari Agricultural Sciences and Natural Resources University
2 Associate Prof., Dept. of Food science and technology, Sari Agricultural Sciences and Natural Resources University
چکیده [English]

In the present study, the effects of temperatures (40-60 °C) and different times (5-60 min) on polyphenols and flavonoids extraction kinetics using ultrasound bath were investigated, and The IC50 values of DPPH free radical scavenging activity and reducing power of the extracts were calculated. The results showed that the extraction efficiency of phenolic and flavonoid compounds increased with temperature. Also, the highest yield of these compounds were obtained during the first 15 min of extraction, and after that the slope of the extraction decreased. The highest value of phenolic compounds (165.35± 47.69 and 171.13± 36.56 µg GA/g of DW of extract) and flavonoid (9.43± 0.80 and 10.35± 0.93 µg QE/g of DW of extract) were obtained at 15 min, and 50 and 60 ° C, respectively, without significant difference. Therefore, the extraction process can be divided into two stages of rapid extraction and slow extraction. Using the kinetic curves, the maximum efficiency of the antioxidant compounds of ginger rhizome can be found with the least effective time and temperature. In addition, the results showed that ultrasound has a significant effect on the extraction of bioactive compounds from ginger rhizome compared to the traditional method.

کلیدواژه‌ها [English]

  • Ultrasound bath
  • Extraction temperature
  • Extraction time
  • Ginger
  • Phenolic compounds
  • Antioxidant activity
 
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