نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 Ferdowsi University of Mashhad

2 دانشگاه شیراز

3 دانشگاه فردوسی مشهد

چکیده

به‌دلیل طولانی بودن زمان استخراج روش‌های سنتی ازجمله تقطیر با آب (HD) و تقطیر با بخار آب (SD)، اخیراً روش‌های جدیدی مانند تقطیر با آب در حضور امواج مایکرو (MAHD) و تقطیر مقاومتی (OAHD) معرفی شده‌اند. در پژوهش حاضر، روغن‌های اسانسی نعناع فلفلی (Menthapiperita) به‌روش‌های OAHD و MAHD استخراج و فعالیت آنتی‌اکسیدانی آن‌ها با روغن‌های اسانسی حاصل از روش‌های SD و HD مقایسه شد. نتایج حاکی از آن بود که روش‌های OAHD و MAHD سبب کاهش زمان استخراج (تا 72 درصد) و نیز انرژی الکتریکی لازم می‌شوند. علاوه‌بر‌این، تمام روغن‌های اسانسی استخراج‌شده دارای خواص فیزیکی (دانسیته نسبی و رنگ) و فعالیت آنتی‌اکسیدانی (روش‌های DPPH و رنگبری بتا-کاروتن) تقریباً یکسانی بودند. یافته‌های این تحقیق نشان داد روغن اسانسی نعناع فلفلی حاصل از روش‌های OAHD و MAHD را می‌توان به‌عنوان فراورده‌ای آنتی‌اکسیدانی در مواد غذایی و دارویی مورداستفاده قرار داد.

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