Javad Mahdizadeh Moghadam; Somaye Rahimi
Abstract
Introduction: Pumpkin is one of the agricultural products that despite its very low price, is known as a rich source of carotenoids with high antioxidant activity. Iran is one of the good producers of pumpkin at the world with fifth rank which is cultivated at provinces like Mazandaran, Guilan, Khorasan, ...
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Introduction: Pumpkin is one of the agricultural products that despite its very low price, is known as a rich source of carotenoids with high antioxidant activity. Iran is one of the good producers of pumpkin at the world with fifth rank which is cultivated at provinces like Mazandaran, Guilan, Khorasan, and Hamedan and so on extensively. Pumpkin is almost available for entire the year but many of them is spoiled and perished because of low storage equipments; on the other hand, unfortunately this valuable vegetable which is full of many types of carotenoids with high nutritive values, is not consumed by most of Iranian peoples, because of its low sensory properties such as no pleasant taste or odor; whereas it is used at many cuisines at other countries, especially North America. The pumpkin carotenoids contain natural pigment, beta- carotene and lycopene which can be used as natural colorant at food processed products or dietary supplements. Nowadays, the positive health effect of carotenoids such as improvement of eyesight, fetus growth, prevention from cardiovascular disease and cancer, maintenance of skin health and whole of body, anti blood hypertension and cholesterol is known, well, hence it must more be emphasized at household food basket. There are many researches about extraction of carotenoids form tomato, carrot, yeast and so on, but studying the pumpkin carotenoids was done less. Generally, due to the hydrophobic characteristic of carotenoids and their little solubility at water, organic solvents such as hexane are applied for their extraction, which some researches had been done about its solubility at different organic solvents, yet. Materials and methods: In this research the ripped pumpkins (Curcurbita moschata) were cultivated at private farm at Khorasan were rinsed and chopped to same cubes. Then, pumpkin cubes were peeled off and the seeds were removed. For extraction of carotenoids, the pumpkin specimens prepared at four states of raw (mashed pumpkin), cooked (mashed pumpkin), dried (40 C) (powder) and dry powder of cooked pieces (40 C). Carotenoids were extracted from pumpkin samples by various organic solvents such as hexane, acetone, ethanol, at different volume ratio of them like 1:1(v) and 1:1:1(v). When the pumpkins became colorless, the extract had been evaporated at a vacuumed rotating evaporator to gain a thick extract without any solvent. The extract had been gathered and stored at black bottles and refrigerator to minimize the side effects of light and heat on nutritive characteristics of carotenoids. The total carotenoids content of the pumpkin extracts was measured by spectrophotometric method at 480 nm according to beta- carotene. The antioxidant activity of the extracts was calculated on the basis of DPPH scavenging activity of the samples at 517 nm. The project was done on a complete random design and one-way ANOVA and Duncan test were used for statistical data analysis and clearance the significant difference among treatments at 95% confidence level. Results & Discussions: Statistical analysis of the results showed that various organic solvents, their volume ratio and also various state of pumpkin specimens had a significant effect on the carotenoid extraction from pumpkin samples (p
Farideh Sharifi; Latifeh Pourakbar
Abstract
Introduction: Numerous biochemical reactions in human body produce active oxygen which is able to destroy biomolecules. This destructive effect of free radicals can be blocked by antiradicals. The role of free radicals in causing a noticeable number of disease has been proved. Anti-oxidants defend against ...
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Introduction: Numerous biochemical reactions in human body produce active oxygen which is able to destroy biomolecules. This destructive effect of free radicals can be blocked by antiradicals. The role of free radicals in causing a noticeable number of disease has been proved. Anti-oxidants defend against these oxidative destructions. One of the best natural resources of oxidants are phenolic compounds in plants. Phenolic compounds by giving electrons to free radicals, restrain lipid oxidative reactions. Chemical antioxidants have been using a lot in food industrysuch as BHT, BMA, TBHQ and propyl gallate that their destructive and carcinogenesis effects on human body have been proved. Therefore, nowadays, the consumption of medicinal plants and their phenolic compounds as natural resources of antioxidants has been highly recommended. Different solvents and a variety of extraction methods can be used for extracting anti-oxidative compounds from plant tissues. Polarization degree of different solvents will effect on the amount of extracted phenolic compounds. Berberidacease family has a significant use in medicine and industry. There are biological activities in Barberry and it's highly used in food and medical industries. The main alkaloid of barberry is Barberine which has the anti-oxidative and anti-inflammatory properties and decreases blood pressure, hypoglycemia and lipid. Phenolic compounds and anthocyanins are the most important secondary active nutrients in Barberry. Barberry's extract and its bark root are rich in anti-oxidative and phenolic compounds. Berberis Integerrima × vulgaris has been studied in this research. The aim of this study was to determine the best solvent for extraction, the amount of phenolic compounds, anti-radical activity and anti-oxidative capacity in different extracts of fresh barberry which is gathered from Qamchoqai zone, Bijar, kordestan province.Materials and method: For this study, Barberries were collected from Qamchoqai zone located in Bijar, Kurdistan, Iran. They had been maintained in freezer till we started to examine them. Then, we prepared the ethanol, methanol and water extracts of these frozen Berberis. The total Phenol and Flavonoid contents of extracts according to the method of UV-VIS, Total antioxidant activity content of extracts by using three different methods including scavenging activity of DPPH , NO, reducing power assay and the capacity of inhibit lipid peroxidation by thiobarbituric acid were determined.Results and Discussion: In conclusion, this investigation demonstrates that Barberry is a rich source of phenolic compounds and antioxidant capacity. The aqueous extract showed the highest total phenol content (48/98±0/49 mg/g (wet weight)) and scavenging power of Nitric Oxide radical activity(%723/6±64/56) and the methanol extract showed the highest flavonoid content (1/93±0/033 mg/g(wet weight)), DPPH scavenging effect (%44/62±0/99), reducing power (5/89±0/42 mmol/g(wet weight)) and MDA content (37/12±0/79 mmol/g(wet weight). The type of solvent used for extraction has significant effect on phenolic compounds and flavonoids. Methanol extract has the minimum amount of phenol in fresh barberry, but methanol is a good solvent for flavonoids in barberry. The result of anti-oxidative effects in different extracts of barberry according to MDA scale shows that the water extract has the maximum amount of anti-oxidative activity. These activities in extracts are because of the existence of phenols which prevent lipid oxidation by removing free radicals and stop the increase of Malondialdehyde. In this study, Methanol extract has the maximum amount of anti-radical activity. These different results in extracts are due to the different phenolic compounds and flavonoids in them. Among extracts, water exract has the maximum capacity in trapping nitric oxide radical. Anti-radical activity against NO radicals probably is done by anti-oxidative compounds in barberry which competes with O2 over NO. In term of reduce power, extracts didn’t have significant difference with each other. FRAP and DPPH method was the same result. This means that the methanol extract than other extracts showed higher antioxidant activity. In the extraction of phenolic compounds, Organic solvents especially methanol, was more effective than water and possibly "phenolic compounds derived regenerative better by methanol extract. Results showed that aqueous and alcohol extracts of Berberis Integerrima×Vulgaris can act as a natural antioxidant and after complimentary expriments, it can be used in food and medecine industry
Zahra Hashemi; Mohammad Hojjati; Mohammad Tahanejad
Abstract
Introduction: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent ...
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Introduction: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent fat oxidative and rancidity while their carcinogenic effects have been approved. Since the use of synthetic preservatives in food have been declined, researches on alternative natural products such as aromatic plants extract and essential oil have been extended.Aromatic plants are used traditionally in various regions of Iran for their preservation and medicinal properties, in addition to enhancing the aroma and flavor of foods. Aromatic plants components that have antiradical activities were used as natural antioxidant in food and biological products. The aim of this research was extraction and identification of the chemical compounds of Ferula gummosa Bioss essential oil and investigation of its antioxidant capacity in frying oil. Materials and methods: Aerial parts of F. gummosa were collected during fall 2013 from Khouzestan province of Iran. The collected aerial parts were then dried in the shade. The essential oil of aerial parts was extracted by hydro-distillation technique using Clevenger apparatus. Analyses of isolation, identification, and quantification of the component of the essential oil of F. gummosawere performed with a GC coupled with a mass spectrometer detector GC/MS. Analyses were carried out using helium as the carrier gas on DB-5 column (30 m×0.25 mm i.d., 0.25 μmfilmthickness). Injector and detector were hold at 240 and 300°C, respectively, and 0.5 μL of the diluted essential oil was injected. Identification of most of the compounds was made according to GC-MS retention times (authentic chemicals), Kovats indices (KI) in reference to n-alkanes (C8–C24), and mass spectra (authentic chemicals and NIST05 spectral library collection). Identification was considered tentative when it was based on mass spectral data only. Volatile compounds were quantified using percentage peak area calculations by means of a GC-FID with the same column and nitrogen as the carrier gas. The total phenol content in the F. gummosaessential oil was determined by a spectrometric method, according to the Folin–Ciocalteu phenol method by mixing of 0.2 ml of the essential oil with Folin-Ciocalteau reagent diluted and Na2CO3. The absorbance was measured at 765 nm after incubation in the dark at ambient temperature. The results of the total phenolic contents were expressed as gallic acid equivalents.The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [(2,2´-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid)]tests were used for estimating antioxidant effects because the DPPH and ABTS radicals are the two most widely used and stable chromogen compounds to measure the antioxidant activity of biological material. In addition, the model of the DPPH radical-scavenging and ABTS radical cationdecolorization assay can be used to evaluate the antioxidant activities in a relatively short time compared with other methods. For this purpose 0.05 ml of the essential oil at different concentrations (0.05, 0.1, 0.2, 0.5, 1, 2, 5, 10 mg/ml) were mixed with 5 ml of 0.2 mMmethanolic DPPH solution and kept in the dark for 30 min at room temperature, then absorption-decrease was measured at 517 nm. The radical scavenging activity assessed by the ABTS method was expressed as the TEAC (trolox equivalent antioxidant capacity) value based on absorbance at 734 nm. In this test, ascorbic acid was used as positive control. The antioxidant activity of essential oil was evaluated against Tertiary butylhydroquinone (TBHQ) as an synthetic antioxidant in frying oil by peroxide value and thiobarbituric acid (TBA) index under rush condition in 90° C during one week. Results & Discussion: GC-MS analysis of the volatile constituents of the F. gummosa essential oil allowed the identification of twenty-nine compounds representing 96.80% of the total volatile oil. The main components were β- pinene (37.9%), α- pinene (9.05%), terpinene-4-ol (7.78%) and ρ- cymene (6.58%). The mean amount of total phenolic of obtained essential oil was 59.7 mg gallic acid/g dry plant material.In the present study, the essential oil showed good free radical scavenging capacity at all concentrations studied, however the scavenging activity increased with increasing concentration of the essential oil. Antioxidant activity of essential oil from F. gummosa at 1 mg/ml was similar to TBHQ at 0.1 mg/ml (P ≤ 0.05%). The scavenging capacity test showed that the EC50 value of the essential oil was found to be 0.094 mg/ml. ABTS test showed that the F. gummosaessential oil was able to reduce the stable radical and 1mg/ml of essential oil had the highest antiradical activity (0.113 mg/ml ascorbic acid equivalent). Oven test revealed that 500 and 1000 ppm of essential oil had the higher activity than TBHQ in 200 ppm in frying oil. Conclusion: The results indicated that F. gummosa had high total phenolic content. Also, according to these results, there was a relationship between totalphenolic content and antioxidant activity.The findings of this study showed that F. Gummosa essential oil can exhibit strong antioxidant activity, probably due to its particular chemical composition, mainly the high amounts of monoterpenes. Therefore, this essential oil could be used for the preservation of edible oil against oxidation and for increasing its shelf life as a natural preservative ingredient.
