با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

2 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد آزادشهر، آزادشهر، ایران.

3 گروه علوم و صنایع غذایی، دانشکده پروتیس، تسالونیکی، یونان.

4 گروه تحقیقات و نوآوری، آزمایشگاه‌های گالاناکیس، خانیا، یونان.

چکیده

ترکیبات فنولی کل و خصوصیات آنتی‌اکسیدانی عصاره متانولی، اتانولی، استونی و آبی اولئوگم رزین کندر توسط روش‌­های مختلف مهار رادیکال­‌های آزاد DPPH، قدرت احیاءکنندگی، ظرفیت آنتی‌­اکسیدانی کل و آزمون رنسیمت موردارزیابی قرار گرفت. عصاره­‌های مختلف فعالیت آنتی‌­اکسیدانی متفاوتی را بروز دادند. عصاره متانولی حاوی بیشترین ترکیبات فنولی بود و ظرفیت آنتی­‌اکسیدانی بالاتری را در تمامی آزمون­‌های انجام‌گرفته نشان داد. علاوه‌براین، همه عصاره‌­ها توانستند پایداری اکسایشی روغن سویا را در آزمون رنسیمت بهبود بخشند. براساس نتایج به‌دست آمده، می‌توان از اولئوگم رزین کندر به‌عنوان منبعی بالقوه از آنتی‌­اکسیدان‌­های طبیعی استفاده نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

نویسندگان [English]

  • Adeleh Mohammadi 1
  • Saeedeh Arabshahi- Delouee 2
  • Kyriaki Zinoviadou 3
  • Charis Galanakis 4

1 Department of Food Science and Technology, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran.

2 Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

3 Department of Food Science and Technology, Perrotis College, American Farm School, GR-551 02, Thessaloniki, Greece.

4 Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece.

چکیده [English]

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.

کلیدواژه‌ها [English]

  • Boswellia serrata
  • Phenolic compounds
  • antioxidant properties
  • Rancimat
  • Oleogum Resin
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