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
Abdalla, A.E.A., Darwish, S.M., Ayad, E.H.E. and El-Hamahmy, R. M. (2007). Egyptian mango by-product: antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry, 103:1141–1152.
Aladedunye, F., Przybylski, R., Niehaus, K., Bednarz, H. and Matthaus, B. (2014). Phenolic extracts from Crataegus - mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. LWT- Food Science Technology, 59:308-319.
Al-Dubai, A.S. and Al-khulaidi, A.A. (1996). Medicinal and aromatic plants of Yemen (in Arabic). Sana’a, Yemen: Obadi Center for Studies and Publishing.
Al-Harrasi, A. and Al-Saidi, S. (2008). Phytochemical Analysis of the Essential Oil from Botanically Certified Oleogum Resin of Boswellia sacra (Omani Luban). Molecules, 13: 2181-2189.
Al-Harrasi, A., Ali, L., Ceniviva, E., Al-Rawahi, A., Hussain, J., Hussain, H., Urrehman, N., Abbas, G. H. and Al-Harrasi, R. (2012). Antiglycation and Antioxidant Activities and HPTLC Analysis of Boswellia sacra Oleogum Resin: The Sacred Frankincense. Tropical Journal of Pharmaceutical Research, 12:597-602.
Aman, U. and Balu, G. (2009). Pharmacological activities of Boswellia serrata Roxb-mini review. Ethnobotanical Leaflets, 13:766–77.
Anwar, F., Bhanger, M.I. and Kazi, T.G. (2003). Relationship between Rancimat and active oxygen method values at varying temperatures for several oils and fats. JAOCS, 80:151-155.
AOCS .(2007). Official methods and recommended practices of the American Oil Chemist’s Society , 5th ed. Champaign.
Arabshahi-Delouee, S. and Urooj, A. (2007). Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102:1233-1240.
Basar, S., Koch, A. and König, W.A. (2001). Verticillane-Type Diterpene From Boswellia Carterii Essential Oil. Flavour and Fragrance Journal, 16:315-318.
Blois, M.S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 26:1199–1200.
Cai, Y,Z., Sun, M., Xing, J., Luo, Q. and Corke, H. (2006). Structure-radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants. Life Science, 78: 2872–2888.
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. and Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruiz and Pavon) tubers. Separation and Purification Technology, 55: 217-225.
Coppin, E.A. and Pike, O.A. (2001). Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. JAOCS, 78:13-18.
Dai, J. and Mumper, R.J. (2010). Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules, 15:7313-7352.
Dawidowicz, A.L., Wianowska, D. and Olszowy, M. (2012). On practical problems in estimation of antioxidant activity of compounds by DPPH method (problems in estimation of antioxidant activity). Food Chemistry, 131:1037–1043.
Decker, E.A., Warner, K., Richards, M.P. and Shahidi, F. (2005). Measuring antioxidant effectiveness in food. Journal of Agricultural and Food Chemistry, 53:4303–4310.
Dharmananda, S. (2003). Myrrh and frankincense, spiritual significance. Internet Journal, 2,1–6.
Farhoosh, R. (2007). The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelflife prediction of soybean oil. JAOCS, 84:205-209.
Forster, A., Simon, K., Schmidt, R.Y. and Kaltner, D. (2001). What is about antioxidative characteristics of hops? 28 EBC-Congress, Budapest.
Gao, X., Bjork, L., Trajkovski, V. and Uggla, M . (2000). Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80:2021–2027.
Garcia-Moreno, P.J., Perez-Galvez, R., Guadix, A. and Guadix, E.M. (2012). Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil. LWT- Food Science and Technology, 51:303-308.
Gibis, M. and Weiss, J. (2012). Antioxidant Capacity And Inhibitory Effect Of Grape Seed And Rosemary Extract In Marinades On The Formation Of Heterocyclic Amines In Fried Beef Patties. Food Chemistry, 134:766–774.
Hamm, S., Bleton, J., Connan, J. and Tchapla, A. (2005). A chemical investigation by headspace SPME and GC–MS of volatile and semi-volatile terpenes in various olibanum samples. Phytochemistry, 66:1499–1514.
Hussein, G., Miyashiro, H., Nakamura, N., Hattori, M., Kakiuchi, N. and Shimotohno, K. (2000). Inhibitory effects of Sudanese medicinal plant extracts on hepatitis C-virus (HCV) protease. Phytotherapy Research, 14:510-516.
Jiang, J., Shan, L., Chen, Z., Xu, H., Wang, J., Liu,Y. and Xiong,Y. (2014). Evaluation of antioxidant-associated efficacy of flavonoid extracts from traditional Chinese medicine Hua Ju Hong (peels of citrus grandis (L.) Osbeck. Journal of Ethnopharmacology, 158:325-330.
Khan, G. and Farooqi, M.I.H. (1991). Chemical characterisation of resins sold in Indian Markets. Part I. Luban and Kundur. International journal of pharmacognosy, 29:302–305.
Kumaran, A. and Karunakaran, R. J. (2007). In vitro antioxidant ctivities of methanol extracts of five Phyllanthus species from India. Learning With Technologies, 40:344-352.
Lorenzo, J. M., Gonzalez-Rodriguez, R.M., Sanchez , M., Amado, I. R. and Franco, D. (2013). Effects Of Natural (Grape Seed And Chestnut Extract) And Synthetic Antioxidants (BHT) On The Physical, Chemical, Microbiological And Sensory Characteristics Of Dry Cured Sausage “Chorizo”. Food Research International, 54:611–620.
Mathe, C., Culioli, G., Archier, P. and Vieillescazes, C. (2004). Characterization of archaeological frankincense by gas chromatography–mass spectrometry. Journal of Chromatography A, 1023:277–285.
Molyneux, P. (2004). The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, 26:211–219.
Mothana, R.A.A., Hasson, S.S., Schultze, W., Mowitz, A. and Lindequist, U. (2011). Phytochemical composition and in vitro antimicrobial and antioxidant activities of essential oils of three endemic Soqotraen Boswellia species. Food Chemistry, 126:1149–1154.
Musa, K.H.H., Abdullah, A., Kuswandi, B. and Hidayat, M.A. (2013). A novel high throughput method based on the DPPH dry reagent array for determination of antioxidant activity. Food Chemistry, 141: 4102–4106.
Padmashree, A., Roopa, N., Semwal, A.D., Sharma, G.K., Agatian, G. and Bawa, A.S. (2007). Star-anise (Illicium verum) and black caraway (Carum nigrum) as natural antioxidants. Food Chemistry, 104: 59–66.
Prieto, P., Pineda, M. and Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry , 269:337–341.
Prior, R.L., Wu, X. and Schaich, K. (2005). Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53:4290−4302.
Siddhuraju, P., Mohan, P.S. and Becker, K. (2002). Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.): a preliminary assessment of crude extracts from stem bark, leaves,flowers and fruit pulp. Food Chemistry, 79: 6–61.
Singh, S., Khajuria, A., Taneja, S.C., Khajuria. R.K., Singh, J., Johri, R.K. and Qazi, G.N. (2008). The gastric ulcer protective effect of boswellic acids, a leukotriene inhibitor from Boswellia serrata, in rats. Phytomedicine, 15: 408–415.
Slinkard, K. and Singleton, V.L. (1977). Total phenol analysis; automation and comparison with manual methods. American Journal of Enology and Viticulture , 28:49–55.
Singh, S., Khajuria, A., Taneja, S.C., Johri, R.K., Singh, J. and Qazi, G.N. (2008). Boswellic acids: A leukotriene inhibitor also effective through topical application in inflammatory disorders. Phytomedicine, 15:400–407.
Sharma, A., Chhikara, S., Ghodekar, S.N., Bhatial, S., Kharya, M.D., Gajbhiye, V., Mann, A.S., Namdeo, A.G. and Mahadik, K.R. (2009). Phytochemical and Pharmacological investigations on Boswellia serrata. Pharmacognosy Reviews, 5: 206-215.
Shah, B.A., Qazi, G.N. and Taneja, S.C. (2009). Boswellic acids: a group of medicinally important compounds. Natural Product Reports, 26:72–89.
Shen, T. and Lou, H. (2008). Bioactive constituents of myrrh and frankincense, two simultaneously prescribed gum resins in Chinese traditional medicine. Chemistry and Biodiversity, 5:540–553.
Tsao, R.R., Yang, S.X., Sockovie, E. and Khanizadeh, S. (2005). Which polyphenolic compounds contribute to the total antioxidant activities of apple? Journal of Agricultural and Food Chemistry , 53:4989–4995.
Tucher, A.O. (1986). Frankincense and Myrrh. Economic Botany, 40,425-433.
Valentao, P., Fernandes, E., Carvalho, F., Andrade, P.B., Scabra, R.M. and Bastos, M.L. (2002).Antioxidative properties of cardoon (Cynara cardunculus L.) infusion against superoxide radical, hydroxyl radical and hypochlorus acid. Journal of Agricultural and Food Chemistry, 50:4989–4993.
Yildirim, A., Mavi, A. and Kara, A.A. (2001). Determination of antioxidant and antimicrobial activities of Rumex crispus L.extracts. Journal of Agricultural and Food Chemistry, 49:4083–4089.
)
ارسال نظر در مورد این مقاله