Food Engineering
Moein Inanloodoghouz; Fakhreddin Salehi; Mostafa Karami; Ashraf Gohari Ardabili
Abstract
IntroductionFruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible ...
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IntroductionFruits have a limited harvest season, and the amount of their waste is significant. Drying extends the shelf life of food, and the infrared dryer reduces the time and cost of the drying process. In this study, the effect of sonication at different powers and temperatures along with edible coating with xanthan and wild sage seed gums on the drying process of cornelian cherry by an infrared dryer was investigated. Materials and MethodsSolutions of xanthan and wild sage seed gums were used for coating of fresh cornelian cherry. Xanthan gum powder (food grade) was purchased from FuFeng Co. (China). Wild sage seed gum was extracted and used in powder form after drying and grinding to prepare the gum solution. In this study, various concentration of gums solutions (xanthan and wild sage seed) were first prepared in a graduated glass beaker and placed in an ultrasonic bath (Backer vCLEAN1-L6, Iran). The fruits were immersed in the gum solutions (inside the beakers) and sonicated for 5 min (40 kH). Infrared dryer with an infrared radiation source (250 W, near-infrared (NIR), Noor Lamp Company, Iran) was used for drying samples. The distance of samples from the radiation lamp was 10 cm. After each pretreatment (sonication and coating), the samples were dried, until reaching a constant weight. The mass changes of samples were recorded using a Lutron GM-300p digital balance (Taiwan). The rehydration tests were conducted with a water bath (R.J42, Pars Azma Co., Iran). Dried samples were weighed and immersed for 30 minutes in distillated water in a 200 ml glass beaker at 50°C. Then, the extra moisture was drained for 30 s and the samples were re-weighed. The rehydration ratio values (%) of dried samples were determined as the ratio of the final weight of rehydrated samples over the dried samples weight × 100. The color of the cornelian cherry was calculated by determining the lightness (L*) and chromaticity (redness (a*) and yellowness (b*)), and was measured using a scanner (Hp Scanjet 300, China) and Image J software (V.1.42e, USA). The Folin-Ciocalteu (Folin-Ciocalteu's phenolics reagent, Sigma-Aldrich, USA) method was followed for measuring the total phenolics content of dried cornelian cherry. The absorbance of samples (765 nm, UV-VIS spectrophotometer, XD-7500, Lovibond, Germany) was compared with the Gallic acid standard curve. The results were expressed as mg GAE/g dry matter. Effect of applied power by the ultrasonic device at three levels of 0, 75, and 150 W and the effect of temperature at three levels of 20°C, 40°C, and 60°C on the rehydration and total color difference index of dried cornelian cherry were investigated. Also, the effect of coating with xanthan and wild sage seed gums on preserving phenolic compounds, antioxidant activity, and sensory properties of the product was evaluated. Results and DiscussionThe average drying time of uncoated cornelian cherry, coated with xanthan gum, and wild sage gum was 62 min, 48.7 min, and 48.4 min, respectively. The examined treatments in this research did not have a significant effect on rehydration change of the dried product. Ultrasonic pretreatment at both 75 and 150 W powers had a decreasing effect on the color changes, which indicates improvement of color and prevention of color change and decrease in desirability. The effect of coating on color changes was also investigated, and the amount of color changes in the uncoated, coated with xanthan gum and wild sage seed gum samples was equal to 26.71, 26.02, and 31.36, and there was no significant difference between them (p>0.05). Using wild sage seed gum preserved more of phenolic and antioxidant compounds. The total phenolics content of fresh cornelian cherry, and dried samples including market, without coating, coated with xanthan gum, and coated with wild sage seed gum was 23.0, 4.7, 0.8, 9.8, and 12.1 mg gallic acid/g, respectively. The market sample had a significant difference with other dried samples dried by infrared (p<0.05). The sample from the market had the least DPPH radical scavenging activity (p<0.05). The market sample scored as the lowest sensory evaluation and had a significant difference with all samples in all sensory attributes (p<0.05). ConclusionFrom the panelist’s point of view, the sample coated with wild sage seed gum was the best sample, and the highest score for sensory parameters and overall acceptance was associated with this sample.
Food Biotechnology
Behrooz Alizadeh Behbahani; Mostafa Rahmati-Joneidabad; Mohammad Noshad
Abstract
IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, ...
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IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. Excessive use of synthetic preservatives, which some of them are suspected to be toxic, has completely eliminated these additives and led to the use of natural alternatives to preserve or extend the shelf life of food products. Many plant-based bioactive compounds are good alternatives to synthetic antimicrobial and antioxidant supplements. Plant extracts have significant biological activity including antioxidant, antibacterial, and antifungal properties, which has increased their use in food products. In addition, plant-derived antimicrobial compounds have been considered in the pharmaceutical industry to control microbial pathogens. Natural antioxidant and antimicrobial compounds are receiving a lot of research and industrial attention in food preservation technologies. In the last 2 decades, the use of herbal medicines rich in bioactive molecules (including polyphenols, carotenoids and flavonoids) with medicinal and health effects such as delaying the onset of some diseases such as cardiovascular disorders, diabetes, and cancer have increased.The plant Prosopis farcta grown in arid and semi-arid regions. In Iran, it is found in the southern regions of the country. In traditional medicine, this plant is used to prevent hyperlipidemia and hyperglycemia, to treat hemorrhoids, intestinal diseases and diarrhea, and leprosy, and to reduce abortion. In addition, antimicrobial and antioxidant properties of various species of Prosopis have been reported. Accordingly, in this study, after examining the of total phenols and flavonoids concentrations, the antioxidant and antimicrobial properties of ethanolic extract of Prosopis farcta were determined. Materials and MethodsThe ethanolic extract of P. farcta was obtained maceration method. Total phenol content (by Folin-Ciocalteu reagent method), total flavonoid content (by aluminum chloride method), antioxidant activity (by DPPH and ABTS free radical scavenging and beta-carotene bleaching methods), and antimicrobial effect against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis (by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration) of the extract were evaluated. Results and Discussion farcta ethanolic extract showed high phenol content (145.58 ± 1.30 mg GAE/g), while its total flavonoid content was 72.37 ± 1.48 mg QE/g. Antioxidant activity of ethanolic extract of melon root using different methods of DPPH and ABTS free radical scavenging and beta-carotene bleaching inhibition were 62.60, 71.82 and 54.50%, respectively. Antibacterial activity of P. farcta ethanolic extract against Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis according to disk diffusion agar and well diffusion agar methods showed that the antimicrobial activity of the extract was concentration dependent and Shigella dysentery and Staphylococcus aureus were the most resistant and sensitive bacterial strains to the extract respectively. The minimum inhibitory concentrations of ethanolic extract of P. farcta root for Escherichia coli, Shigella dysentery, Staphylococcus aureus, and Bacillus subtilis were 8, 8, 4 and 4 mg/ml, respectively; while the minimum bactericidal concentrations for these bacteria were 128, 256, 32 and 64 mg/ml, respectively. ConclusionIn the present study, ethanolic extract obtained from the roots of P. farcta was identified as a rich source of phenolic and flavonoid compounds. The ethanolic extract showed effective antimicrobial and antioxidant properties. The results greatly indicated the promising effect of P. farcta root extract against Gram-positive and Gram-negative bacterial species. As the microbial resistance is constantly increasing, ethanolic extract of P. farcta root can be considered as a suitable complementary option to tackle this problem. In addition, the identification of individual components of P. farcta ethanolic extract and their biological functions or their combination with common antioxidant and antimicrobial agents could be the subject of future research.
Food Technology
Masoumeh Salamatian; Younes Zahedi; Rezvan Shaddel
Abstract
Introduction Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability ...
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Introduction Capparis spinosa is a perennial herb from the Capparidaceae family that is mainly distributed in arid and semi-arid regions. Its fruits are oval shaped, approximately 3 cm long, greenish in color with red pulp. Capparis spinosa extract is a rich source of phenolic compounds. The instability of phenolic compounds in the environmental conditions as well as their bitter or astringent taste has created challenges for the use of these compounds in the food industry. Encapsulation is a method that can positively affect bioaccessibility and bioavailability as it ensures the coating of the active component and its targeted delivery to a specific part of the digestive tract and controlled release. Encapsulation using nanoliposomes seems to be an appropriate technique to overcome these issues. Nanoliposomes are the nanometric version of liposomes. Liposomes are spherical particles composed of lipid molecules (mainly phospholipids) that tend to accumulate in polar solvents such as water in the form of bilayer membranes. Encapsulation with liposomes is an effective way to preserve the intrinsic properties of bioactive compounds during storage and production of foods fortified with them, as well as a physicochemical barrier against prooxidant agents such as free radicals, oxygen and UV. Materials and MethodsMaterials: Capparis spinosa fruits, were collected from subtropical regions of Ilam province (Iran). Folin ciocalteu, gallic acid and tween 80 from Merck (Germany), cholesterol and phosphatidylcholine from Sigma- Aldrich (Germany) were obtained.Methods: The extract was obtained from capparis spinosa fruit powder using ultrasonic bath (Backer, vCLEAN 1- L6, Iran). The phenolic content was measured by folin ciocalteu method. Nanoliposomes containing capparis spinosa extract were prepared in ratios of 60- 0, 50- 10, 40- 20 and 30- 30 w/w lecithin- cholesterol. Then, particle size, PI and zeta potential were measured by DLS (Horiba, Japan) at 25 oC. After calculating the encapsulation efficiency using its corresponding equation, the investigation of possible reactions between capparis spinosa extract and phospholipids was performed using FTIR at a frequency of 400- 4000 cm-1. In order to observe shape and morphology of nanoliposomes loaded with capparis spinosa extract by field emission scanning electron microscopy (FESEM), a drop of sample was poured on the laboratory slide, dried at ambient temperature and then, the sample was coated with gold layer using an ion sputtering device. The stability of the samples was evaluated by visual observation of phase separation and the release rate of phenolic compounds encapsulated in nanoliposomes at ambient temperature over a period of 60 days. Results and Discussion The amount of phenolic extract was 6.328 mg of GAE/g dry sample. The average particle size (Z- Average) was in the range of 95.05 to 164.25 nm. Increasing the cholesterol concentration resulted in enhancement of particle size of nanoliposomes. The particle size distribution was in an acceptable range of 0.3 to 0.5 (PI 0.5). The PI of the cholesterol-free nanoliposomes was maximum and significantly higher than that of the others. Addition of cholesterol increased zeta potential from -60.40 to -68.55. Higher zeta potential values indicate a higher and long term stability of the particles. Also, cholesterol led to an increase of encapsulation efficiency (EE). The stability of phenolic compounds loaded in nanoliposomes was affected by cholesterol during storage time via reducing fluidity and permeability of liposomal membrane. Presence of cholesterol also inhibited the membrane rupture and any changes into it. Results of FTIR showed interactions between wall constituents of nanoliposome and capparis spinosa extract, and confirmed successful loading of the extract within nanoliposomes. Images of FESEM were in agreement with DLS results regarding particle size and particle size distribution.Conclusion This study indicate that the nanoliposomes have potential applications in improvement of the shelf life of nutraceuticals, stability of cosmetic materials and drug delivery systems. The phenolic compounds of encapsulated extract showed good stability within two months of storage at room temperature. The results showed that the problem of instability of phenolic compounds, which leads to their limited commercial application, can be solved by encapsulation.
Food Chemistry
Saeid Azizkhani; Leila Nateghi
Abstract
[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...
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[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various health benefits. Ganoderma lucidum is an annual medicinal fungus which belongs to the Ganodermataceae family. G. lucidum also known as Reishi in Japan, Ling-zhi in China, Ling chih, and Ling chi mushroom in other countries. It is popular among consumers in Japan and is widely used by Asian physicians and herbalists. This medicinal mushroom has been used in Asia for thousands of years to increase energy, stimulate the immune system, and promote health and longevity. In the US, G. lucidum is included in the American Herbal Pharmacopoeia and usually recommended for its immune-supporting effects. In Poland and other countries outside Asia, G. lucidum is used as a daily food supplement that adapts itself to correct imbalances in the body. Influenced by an increasing number of studies on G. lucidum, modern application of G. lucidum include but not limited to treatment of coronary heart disease, arteriosclerosis, hepatitis, arthritis, nephritis, bronchitis, hypertension, cancer and gastric ulcers. The major chemical constituents of G. lucidum are polysaccharides, triterpenes, sterols, lectins and some proteins having beneficial properties for the prevention and treatment of a variety of ailments. Both triterpenes and polysaccharides contain anticancer properties thus making them important nominees for the researches. Spores, fruiting body and mycelium have been investigated for biological active compounds. Ganoderma lucidum is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.In recent years, a number of researches were performed for the identification of biological compounds and medicinal properties of Ganoderma lucidum. Materials and Methods: In this study, baguette bread with 0.5, 1, 1.5, 2 and 2.5 % Ganoderma lucidum powder was used in baguette bread formulation. The aim of this study was to investigate the possibility of enriching baguette bread using Ganoderma lucidum and to investigate the physicochemical, rheological, texture analysing, microbial, stale and sensory evaluation properties. Therefore, 5 treatments were designed with a control treatment and tests were performed on the treatments in three replications. In order to analyze the data, one-way ANOVA analysis of variance and Duncan at 95% confidence level were used in Minitab 16 software. Results and Discussion: Examination of the rheological properties of the dough showed that different percentages of Ganoderma lucidum significantly affect the rheological characteristics of the dough (p≤0.05) and addition of Ganoderma lucidum reduced the above indices. According to the results, addition of Ganoderma lucidum caused a significant increase (p≤0.05) of phenolic compounds and fiber in bread samples. The results of microbial evaluation showed that with increasing Ganoderma lucidum level in baguette bread, the number of coliforms and molds in the treatments decreased significantly (p≤0.05). The results of sensory evaluation showed that the increase of Ganoderma lucidum level in baguette samples caused a slight decrease in taste, color, odor and general acceptance compared to the control sample.Fungi are rich in protein, pigment, carbohydrates, fatty acids, vitamins and minerals that can be used in food enrichment. Due to the growing human tendency to use natural substances, fungi can be a suitable source to meet this need. According to the results, up to 2.5 % of Ganordama lucidum can be added to baguette bread formula and higher fiber content, more phenolic compounds, more freshness, less microbial load in baguette bread were obtained without having an adverse effect on its sensory properties. Therefore, the treatment mentioned in this study was selected as the best treatment in terms of safety, health and quality properties.
Food Technology
Nasim Najafi; Hajar Abbasi
Abstract
Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. ...
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Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. Seed germination is a process which begins with activating proteinase due to uptake of water. Metabolic activity occurs during the germination process, leading to the hydrolysis of proteins and carbohydrates, and the synthesis of metabolites that have health-promoting properties for human. Sprouted wheat is a rich source of protein, dietary fiber, minerals, vitamins and phytosterols. Using chemical preservatives to extend the shelf life of food has a great health concern for many years. Therefore, developing safe methods to control perishability and maintain quality of perishable foods during storage is crucial. Chitosan is a linear polysaccharide composed of randomly distributed β-(1-4)-D-glucosamine and N-acetyl-D-glucosamine. Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables. Dracocephalum kotschyi is one of the medicinal herbs with special constituents including caryophyllene, limonene, α-pinene, geranial, and flavonoids. The essential oil of this plant has significant biological activities, including antiviral, antibacterial and anti-corruption. Considering the successful application of chitosan and essential oils in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating for maintaining quality and increasing the shelf life of wheat sprout. Therefore, in the present study, nano-emulsion of Dracocephalum Kotschyi essential oil in chitosan was considered for coating sprouted wheat in order to delay its perishability. Materials and Methods: Materials used in this study consisted of wheat (Pakanbazr Co.), chitosan (Shayan Chemical Co.) and Dracocephalum kotschyi were supplied from Isfahan's medicinal plants market. All chemicals were from Merck Co. In order to prepare wheat germ, wheat grains were immersed in water containing 0.07 % sodium hypochlorite for 10 min. Then, the disinfected samples were soaked in water at 25 °C for 12 h. After soaking, the samples were placed in a germination chamber at 30 °C and 98% relative humidity for 48 h. Quality properties of sprouted wheat such as moisture, ash, fat, protein, mineral, fiber and ascorbic acid concentration were measured. Sprouted wheat was coated by immersion in nano-emulsion and then was packed at modified atmosphere (30% oxygen, 70% nitrogen), for 12 days at 4° C. The pH, weight loss, total phenol content, antioxidant activity and hardness of the samples were determined. Optimal and control samples were examined in terms of qualitative characteristics such as pH, weight loss, total phenol content, antioxidant activity and hardness during 0, 4, 8, 12, 16 and 20 days after production. In the present study, effects of independent variables such as essential oil concentration (A), chitosan concentration (B) and immersion time (C) on total phenolic content, antioxidant activity, ascorbic acid content, and hardness were investigated by Response Surface Method in the form of a central composite design with 6 central point (α=1.5). Comparison of the optimal and control samples was done in a completely randomized design using SAS ver: 9.1 software. Results and Discussion: An increase in chitosan and immersion time resulted in better preservation of total phenolic. The interaction effect of essential oil concentration and immersion time also resulted in better retention of total phenolic compounds. An increase in essential oil and chitosan concentration up to intermediate level increased the antioxidant activity. Chitosan and Dracocephalum Kotschyi essential oil play a key role in maintaining the total phenolic content and antioxidant capacity of sprouted wheat by reducing gas exchange, respiration rate and the activity of polyphenol oxidase and peroxidase enzymes. Interaction effects of variables up to intermediate level resulted in higher level of preservation of ascorbic acid. The interaction effect of essential oil and chitosan at high levels led to better preserved of hardness. Coating treatment contains 25% chitosan with 84.18 ppm Dracocephalum Kotschyi essential oil and 25s immersion time can be introduced as a safe and effective method to maintain the quality characteristics and increase wheat sprout shelf life. Coating of wheat sprout reduced the changes in pH, weight loss, total phenol content, ascorbic acid, antioxidant activity and hardness in coated samples during storage compared to the control sample. Furthermore, sensory properties did not change significantly after storage time. The results revealed that the use of chitosan- Dracocephalum Kotschyi oil coating delay bacterial and fungal decay and improved the quality characteristics and shelf life of sprouted wheat during storage. The results of this study indicated the positive effect of chitosan-Dracocephalum Kotschyi oil nano-emulsion coating on preserving the quality of sprouted wheat
Mohammad Hojjati; Behrooz Alizadeh Behbahani
Abstract
Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. ...
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Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. In this way, synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are used to prolong the storage stability of food products. Nevertheless, the toxicologists and nutritionists have documented the side effects and potential toxic effects of synthetic antioxidants. Herbs contain a wide variety of phenolic compounds such as phenolic acids, flavonoid, tannins and so forth. These bioactive compounds could be therefore used as natural antioxidants and antimicrobial agents to suppress lipid oxidation and food spoilage. In this context, Allium jesdianum extracts were obtained and their antioxidant and antimicrobial activities were investigated. Materials and methods: A. jesdianum was exposed to methanolic and aqueous maceration-based extraction methods to extract its bioactive compounds with positive biological activity. The extraction yield, total phenolic compounds, antioxidant activity (based on DPPH and ABTS radical scavenging activity), and antimicrobial activity (based on disc diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) of the methanolic and aqueous extracts were evaluated and compared to each otherr. Results and discussion: The methanolic extract of A. jesdianum had higher extraction yield of 7.1±0.2% compared to the aqueous extract with 4.6±0.28% extraction yield, mainly due to the ability of methanol to extract both nonpolar and semi-polar compounds. The total phenolic compounds of the methanolic extract were also remarkably higher than the aqueous counterpart (88.28% vs. 68.29% mg gallic acid/g dried extract), indicating that the solvent type plays a significant role in extracting bioactive compounds. However, the aqueous extract was able to significantly scavenge DPPH and ABTS radicals compared to the methanolic extract. This means that the presence of phenolic compounds is not the only factor affecting the antioxidant activity of plant extracts. The bioactive extracts of A. jesdianum were able to suppress the growth of or kill the examined bacteria P. aeruginosa, E. coli, E. aerogenes, L. innocua, and S. pyogenes; and this effect was more pronounced in the methanolic extract. Therefore, A. jesdianum methanolic and aqueous extracts could be used as natural preservatives to improve the oxidative stability of food products rich in unsaturated fatty acids, and to inhibit the growth of spoilage and pathogenic microorganisms, treat infections, and increase the safety of food products.
Elahe Maghsoudlou; Reza Esmaeilzadeh kenari
Abstract
Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type ...
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Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type of ultrasound system. Therefore, this study aimed to investigate the process conditions of two ultrasonic systems (bath and probe) to determine the highest extraction efficiency of phenolic and flavonoid compounds in oregano leaves and the best ultrasound extraction conditions. The effects of different combinations of the ultrasonic variables include bath (40-60 °C; 30-60 minutes) and probe (40-60°C; 5-25 minutes and ultrasound amplitude: 20- 40%) were studied using ethanol-water (50:50v/v) solvent. The antioxidant activities of the extracts were then evaluated by the 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power tests.The best conditions for extraction of phenolic compounds and flavonoids were obtained using ultrasonic probe system at 50 ° C for 15 minutes and amplitude of 40%. The maximum total phenol and flavonoid were 473.22 ± 25.9 μg of gallic acid equivalent and 46± 1.24 μg of quercetin equivalent per mg of dry extract, respectively. The results showed that the UAE method had a considerable effect on the extraction of bioactive compounds from oregano leaves, and also the probe system had a higher efficiency than the bath system.
Fatemeh Farzaneh Moghaddam; Javad Sargolzaei; Shadi Bolourian
Abstract
Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds ...
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Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds are secondary metabolites that can inhibit active oxygen species by giving hydrogen atoms and converting them into more stable non-radical compounds due to oxidation and reduction properties. They also have the ability to chelate the metals (Wijngaard et al., 2009 and Erasto et al., 2007). Regarding the positive effects of natural antioxidants, many studies have been conducted to extract, identify and apply them from various herbal sources. Edible fruit jujube is a member of the Ramanaceae family, known in Iran as the jujube. The plants of the family are jujube flowers, which are all diploid and have 24 chromosomes. The jujube tree has been cultivated in China for thousands of years ago and is used as a medicine, food and food flavoring, also distributed in tropical and subtropical regions of Europe, Australia and South Asia. (Su et. al., 2005, Yan et. al., 2002, Preeti et al. 2014). Phenolic compounds have a high potential for antioxidants and a natural source of antioxidants. The antioxidant capacity of the Jujube is due to its antioxidant compounds such as flavonoids, total phenolic, anthocyanins and ascorbic acid. Zhao et al., 2014) and Zhang et al., 2010). Shell, pulp and fruit jujube seeds have a wide range of phenolic compounds and have long been used as a drug and flavor agent (Zhang et. al., 2010, Mahajan et al., 2009). Many studies have investigated the effects of Jujube fruit and its juice on the prevention and treatment of diseases such as digestive disorders, weakness, obesity, liver problems, diabetes, skin infections, Infections, Anemia, and Allergies have been reported (Gao et al., 2015 and 2013, Kim et al., 2011, Verma, 2016, Li et al., 2012). In a study by Wang et al. on Jujube fruit, 22 compounds were identified in ethanol jujube extracts (Wang et al., 2014). Zhang et al. The study that they carried out showed that the antioxidant activity of the jujube is due to its antioxidant compounds, such as flavonoids, total phenolic, anthocyanidins and ascorbic acid (Zhang et al., 2010). Italian scientists influence the phenolic compounds of jujube fruit extract on breast cancer cells (Plastina et al., 2012). During a study conducted in Egypt, the effect of jujube fruit on obesity, lipid profile and liver function were examined. (Mostafa et al., 2013). In another study on juvenile fruit phenolic compounds, the effect of jujube on seizure treatment was evaluated and the results showed that jujube has protective properties against seizure, oxidative stress and other disorders. Pahuja et al., 2011).In this research, extraction of phenolic compounds of Ziziphus Jujuba extracts has been performed using the supercritical carbon dioxide fluid method and optimization of the extracted compounds and the measurement of the antioxidant activity of Jujube fruit. Materials and methods: Jujube fruit was prepared from Birjand in late August. Chemical materials such as pure ethanol, reagent Folin-Cictalto, sodium carbonate and free radical molecules from German-German corporations and Sigma Aldrich, and laboratory glassware and instruments such as volumetric balloons, refrigerators and freezers, spatula, vertex, buret, pipettes, calibrated cylinders, Filter paper, Falcon, Human Dimension, Mesh 30, Funnel and Arlene were provided. The freshly purchased fruits were separated from the tree before drying. After separating the jujube grain, the fruit was dried at 40°C in a digital-powered oven (volume 5 liters made by Binder Company in Germany), and dried with the aid of a home-made mill. For particles of uniform size, the resulting powder was sown using a mesh 30 and kept in a refrigerator at -20°C until it was extracted. Results & discussion: Generally, according to the results of both solvent extraction and supercritical fluid extraction (SFE) methods, the total amount of phenolic extraction at the optimal point in terms of mg Gallic acid to gram of dry extract in the solvent extraction and in the supercritical method were 26.21 and 2.24, respectively. Comparison of the obtained values at the optimal point of both methods indicated that the solvent method shows higher values of the total phenol content and it has been more successful. However, due to the insignificant differences in total extraction phenol content between the two methods, the supercritical method can be described as a better way to extract phenolic compounds, since the supercritical method was less effective than antioxidant power despite the presence of phenol, because in the supercritical method, the selectivity can be increased and the target compounds can be isolated by adjusting the temperature and pressure which increases the purity and increase the antioxidant property, and the purpose of the extraction of phenolic compounds. On the other hand, due to the low amount of organic solvent used in this method and the reduction of health and environmental risks, the supercritical method can be introduced as an effective method for extraction of phenolic compounds from Ziziphus Jujube fruit, which reduces the consumption of organic solvent and causes in an efficiency equal with solvent method approximately. In general, according to the amount of total phenolic extraction in both methods, it can be said that Jujube has higher phenol content than other herbs and it can be introduced as a natural antioxidant at the commercial level.
Mahsa Alikhani Faradonbeh; Reza Esmaeilzadeh kenari; Maryam Ghaderi
Abstract
Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with ...
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Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with a shorter extraction time. Probe and bath systems are the two most common ways of applying ultrasound waves to the sample. Probe sonicators are constantly in contact with the sample and make reproducibility and repeatability difficult. In addition, the risk of sample contamination and foam production is higher. Bath sonicators can act on a range of samples simultaneously and allow for higher reproducibility. Kiwifruit belongs to family Actinidiaceae and genus Actinidia. Kiwifruit is characterized by a high content of vitamin C and other useful compounds such as vitamin E, flavonoids, and minerals. Phenolic compounds present in Kiwifruit peel are catechin, epicatechin, chlorogenic acid, caffeic acid, coumaric acid, and rutin. Several studies have been done on the extraction of various plants with ultrasonic waves. Most of the research on the extraction of plant extracts by ultrasound-assisted under various conditions of parentage such as time, solvent, temperature, and intensity of the sound obtained matched with other traditional methods of extraction and different studies have shown that there was never study on the effects of ultrasound bath and probes under the same conditions (temperature, solvent, time and frequency) on obtained extract and comparison of both two methods has been done. The aim of this study was comparing the antioxidant activity of Kiwifruit peel extract (KPE) obtained by two extraction methods ultrasound bath and probe techniques in same conditions temperature, solvent, time and frequency. Materials and Methods: Hayward Kiwifruit variety was purchased from gardens in Tonekabon City. The peels were dried in the shadow at 25-27˚C, and then they were finely ground in a laboratory grinder. The dried peels were pulverized and sieved through a 40-mesh sieve to obtain the powdered samples. The dry plant material was then packed in the plastic bag and stored in a freezer at -18˚ C. 10 g of Kiwifruit peel powder was extracted with 100 mL of a mixture of ethanol–water 80% (v/v) at two methods Ultrasound Bath Extraction by using a 25 kHz ultrasonic system (model Elma Sonic S30H, Germany), temperature (45°C), time (20 min) and Ultrasound Probe Extraction by using a 25 kHz ultrasonic system (model VCX 250, Sonics & Materials, Inc., USA), temperature (45°C), time (20 min), amplitude of 45% with a probe of 1 cm in diameter was used. After obtaining extracts, an efficiency of extraction, total phenolic and flavonoid compounds, scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and ferric reducing antioxidant power (FRAP) assay were measured and concentration of 0.1 mg/ml of synthetic antioxidant TBHQ was as the control sample. All data were reported as mean ± standard deviation of three replicates. The results were compared by analysis of variance (ANOVA) using SPSS for Windows [version 16]. Mean differences were significant for extraction efficiency, total phenolic and flavonoid compounds based on T-test (binary comparison) and other tests based on Duncan's test at 0.05. Charts were drawn with Microsoft Excel version 2016. Discussion & Results: These results showed that the highest amount of phenolic compounds, flavonoids, extraction efficiency, and antioxidant activity were obtained in UPAE-KP. In both extraction methods, with increasing KPE concentration, DPPH free radicals scavenging and ferric reducing antioxidant power also increased. The concentration of 2 mg/ml UPAE-KP extracted the highest percentage of inhibition (94.11%) in all of the concentrations of the extracts in two methods. UPAE-KP at concentrations of 1.5 and 2 mg/ml and UBAE-KP at a concentration of 2 mg/ml showed better performance in scavenging free radicals than TBHQ. Among the extracts, IC50 UPAE-KP was 0.2±0.06 mg/ml which was significantly different from UBAE-KP (P<0.05). TBHQ at a concentration of 0.1 mg/ml (with a percentage of inhibition of 88.04±0.5) showed a better radical inhibitory activity than the low concentrations of Kiwifruit Peel extracts. UPAE-KP with a lower IC50 (0.09±0.07) showed more reducing antioxidant power than UBAE-KP. TBHQ at a concentration of 0.1 mg/ml (with an absorption rate of 304/1) had greater reducing antioxidant power than the Kiwifruit Peel extracts at all concentrations except the concentration of 2 mg/ml UPAE-KP. In this study, the extraction of KPE with both ultrasound methods was acceptable in terms of efficiency and antioxidant activity, with the difference that the probe superior to the ultrasound bath. Therefore, according to the results, KPE was competitive with TBHQ activity. KPE can be used as a useful source to provide natural antioxidant, and the probe compared with the ultrasound bath is a better way of extracting the KPE phenolic compounds.
Adeleh Mohammadi; Saeedeh Arabshahi- Delouee; Kyriaki Zinoviadou; Charis Galanakis
Abstract
Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability ...
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Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability index (Rancimat). The four extracts showed varying degrees of antioxidant activity in a dose - dependent manner in each assay. Methanol extract containing the highest amount of phenolic compounds exhibited the strongest antioxidant capacity in all the assays used. Moreover, all the extracts were able to improve the oxidative stability of soybean oil as evaluated by the Rancimat test. On the basis of the results obtained, B. serrata oleo-gum resin was found to serve as a potential source of natural antioxidants due to their considerable antioxidant activity.
Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari
Abstract
Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors ...
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Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors including genetic factors, agricultural varieties and the species, climate and extraction procedures. Extraction is the first step for researchers who work on plants. Traditional extraction techniques with solvent such as water have disadvantages such as time consuming process, solvent consumption and high labor work. So the need to develop and use new extraction techniques, including combination of ultrasound bath and microwave devices, has provided valuable results. This method increases the mass transfer rate of the cell wall and intracellular compounds more rapidly transported out of the cell. In the ultrasound method to create cavitation in the extraction process and with collapse of bubbles and mechanical effects on the cell wall and most influential into the cell solvent improves the mass transfer. Extraction process performed by ultrasound process was used to facilitate the release of the intracellular content. These two methods can increase extraction efficiency within a shorter time and using less solvent, increasing the amount of extracted compounds are less damaging to the environment. Three different weather conditions for walnut production in northern Iran and different methods for extraction and measurement of phenolic compounds were adapted to find the best area and the most efficient extraction method.
Materials and methods: Three areas were selected from north parts of Iran including Bandar Gaz with mild climate, Shahrood with semi-arid climate and Hezarjerib region with mountainous climate located in the Alborz Mountain chains in which walnut is one of their major products. Walnuts randomly were picked by hand without any damage to their husks from a few walnut trees in a random garden in each region. The selected walnut trees were almost similar and were about 35 to 40 years old. In the selected areas, it is not conventional to use pesticides or chemicals and toppings for walnut trees. Walnuts collected were transported to the lab in cold conditions (8 to 10° C) and after cleaning the walnuts, green husks were separated and kept at -18 °C. Solvent extraction of phenolic compounds was carried out by choosing ethanol - water in a ratio of (1-1) by soaking, ultrasound and microwave methods at different times. The amount of phenolic compounds was measured using a spectrophotometer device with the aid of using the Folin Ciocalteau reagent, and antioxidant properties were measured using DPPH free radical scavenging and regenerative power of Iron III.
Results and discussion: This research was carried out on a factorial design (334) with three replications with Duncan's test for comparison of averages at the 95% confidence level. Comparing the extraction methods (soaking, microwave and ultrasound) showed that the most efficient method was ultrasound method at 30 minutes and the highest phenolic compounds in walnut green husk was for Hezarjerib area. In addition to the savings in time of extraction and safety in this method, the extraction of phenolic compounds is preferred to the other two methods. The results showed that the antioxidant properties were increased with increase in the amount of phenolic compounds. The results of this study also revealed that the walnuts green husks from Hezarjerib had the highest antioxidant properties followed by temperate region (Bandargaz) and semi-arid region (Shahrood).
Adeleh Mohammadi; Saeedeh Arabshahi- Delouee
Abstract
Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east ...
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Introduction:Frankincense is a natural oleo-gum-resin which is obtained through slits made in the trunks of trees of the genus Boswellia (Family Burseraceae). The genus Boswellia is approximately represented by 43 different trees and shrubs distributed mostly in the India, Arabian peninsula, and east africa (mothana et al.2011). Trees from the genus Boswellia (Burseraceae) are traditionally used as a medicine, a fumigant, in various cosmetic formulations and in aromatherapy in several countries around the world.Frankincense therapeutic effect significantly depends on the amount of oleoresin. These effects include anti-inflammatory, hepatoprotective, anticancerous, anti-HIV, anti-microbial, antifungal, anti-ulcerous, gastroprotective, hypoglycemic andantihyperlipidemic properties (Aman et al. 2009; Al-Harrasi and Al-Saidi, 2008; Khadem et al. 2009 and Shah et al.2009).Lipids are susceptible to oxidation on storage and frying processes. Characteristic changes associated with oxidative deterioration include development of unpleasant tastes and odors as well as changes in color, specific gravity, viscosity and solubility.Lipid peroxidation is one of the major agents of deterioration for vegetable oils, fats and other food systems (Iqbal and Bhanger, 2007). During oxidation hydroperoxides are formed which again break down to form products like alcohols, aldehydes, ketones and hydrocarbons, which possesses offensive off flavors (Grace Roy et al.2010).In order to inhibit oxidation, synthetic antioxidants, such as BHA (Butylated hydroxyanisole), BHT (Butylated hydroxyanisole) and TBHQ Ter-butyl hydroquinone have been added to foods but there is concern about the use of these compounds due to their reported adverse effects on health. This has led to an increasing trend in the search and replace of these synthetic antioxidants with natural ones such as phenolic compounds (Mariod et al. 2006).Antioxidants affect the process of lipid oxidation at different stages due to differences in their mode of action. Because of the complexity of the oxidation process itself,the diversity of the substrates and the active species involved, the application of different test methods is necessary in the evaluation of antioxidants. The aim ofthisstudy was to evaluatethe antioxidantproperties of various solvent extractsand essential oil offrankincense(Boswellia serrata)and evaluation ofitsantioxidant activityinsoybeanoil.Materials and methods: In this study, the dried powder of B.serrata (25g) was extracted overnight in 250 ml each of methanol, ethanol and acetone respectively, in a mechanical shakerat room temperature and each extract was filtered with Whatman No. 1 filter paper. The filtrates obtained from methanol, ethanol and acetone extractions were evaporated at 40 °C in a rotary evaporator. The content of phenolic compounds was measured by Folin–Ciocalteu, Briefly 20 µl of extract solution were mixed with 1.16 ml distilled water and 100 µl of Folin–Ciocalteu reagent, followed by addition of 300 µl of Na2CO3 solution (20%) after 8 minutes. Subsequently, the mixture was incubated at oven at 40 °C for 30 minutes and its absorbance was measured at 760 nm.The ability of extracts to scavenge DPPH radicals was determined according to the method of Blois (1958). Briefly, 1 ml of a 0.1 mM methanolic solution of DPPH was mixed with 3 ml of extract solution in methanol (containing 100–1000 μg/ml). The mixture was then vortexed and left for 30 min at room temperature in the dark. The absorbance was measured at 517 nm. The percentageof the DPPH radical scavenging was calculated using the equation given below:% inhibition of DPPH radical= ( Abr - Aar ) / Aar×100where Abr is the absorbance before reaction and Aar is theabsorbance after reaction has taken place. The molecule 1, 1-diphenyl-2-picrylhydrazyl (a,a-diphenyl-bpicrylhydrazyl DPPH) is characterized as a stable free radical by virtue of the delocalisation of the spare electron over the molecule as a whole, so that the molecule does not dimerize, as would be the case with most other free radicals (Nur Alam et al., 2013).Next, oxidative stabilityand antioxidant activity of methanol extract concentrations (200, 500, 800, 1000 ppm) with the synthetic antioxidant TBHQ (100 ppm) were evaluated in soybean oil without antioxidants (63 ˚C, 12 days).Results and discussion: The extract significantly (p0.05) suppressed the formation of peroxides and thiobarbituric acid-reactive substances (TBARS) during accelerated oxidation, even at a level of 200 ppm. Based on the obtained results, the methanolic extract at 1000 ppm had the highest antioxidant activity among other extracts and inhibits the peroxide value and the index of thiobarbituric acid, but it coulden't compete with the synthetic antioxidant TBHQ. Results showed that, Boswellia Serrata was found as a potential source of natural antioxidants due to its marked antioxidant activity.
Elham Garmsiri; Masoud Rezaei; Amirreza Shaviklo; Aria Babakhani
Abstract
Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent ...
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Seaweeds are the novel bioactive compounds resources with antioxidant activity. The aim of this study was to evaluate the efficacy of microwave radiation on antioxidant compounds extracted from red algae Hypneahamulosa and optimal extraction conditions using response surface methodology (RSM).. Independent variables were time (4,8,12 min), acetone/water concentration (50%,75% ,100% acetone) and power microwave (200,300.400 W). Antioxidant activity of red algae was measured using DPPH radical scavenging activity assay.DPPH value varied from 4.19 to 72.99%. The optimal extraction conditions was include acetone concentration of 50%, at 12 min and microwave power of 200 W.The actual experimental values were in close agreement with the predicted values from the developed quadratic polynomial equation .R-squared was obtained99% that shows suitability of the model useded and the success of RSM in optimizing the extraction conditions.
