نوع مقاله : مقاله پژوهشی

نویسندگان

1 Ferdowsi University of Mashhad

2 Shiraz University

3 دانشگاه شیراز

4 دانشگاه فردوسی مشهد

چکیده

به دلیل طولانی بودن زمان استخراج روش‌های سنتی از جمله 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) به روش‌های 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. علاوه بر این، تمام روغن‌های اسانسی استخراج شده 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 به عنوان فراورده‌ای آنتی‌اکسیدانی در مواد غذایی و دارویی مورد استفاده قرار داد.

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