نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه شیراز، شیراز، ایران.

چکیده

هدف از این مطالعه، بهینه‌سازی استخراج عصاره پوسته دانه نارنج به‌کمک مایکروویو در سطوح مختلف توان مایکروویو (100، 200 و 300 وات)، زمان استخراج (5، 10 و 15 دقیقه)، مقدار نمونه (5، 10 و 15 گرم) و حجم حلال (100، 150 و 200 میلی‌لیتر) بر میزان بازدهی، میزان ترکیبات زیست‌فعال (فنل و فلاونوئید کل) و فعالیت آنتی‌اکسیدانی (مهار رادیکال آزاد، قدرت احیای آهن، ظرفیت احیای مس و ظرفیت کلاته‌کنندگی آهن) بود. همچنین، شرایط بهینه استخراج به‌کمک مایکروویو با روش متداول (استخراج به کمک همزن مغناطیسی) مقایسه شد. شرایط بهینه استخراج به‌کمک مایکروویو شامل توان 200 وات، زمان استخراج 12 دقیقه، 5 گرم نمونه و 200 میلی‌لیتر حلال بود. در شرایط بهینه، میزان بازدهی، میزان ترکیبات فنلی کل، میزان فلاونوئید کل، IC50، قدرت احیای آهن، ظرفیت احیای مس و ظرفیت کلاته‌کنندگی آهن به‌ترتیب 57/11 درصد، 50/15550 میکروگرم معادل گالیک اسید بر گرم، 22/1476 میکروگرم معادل کوئرستین بر گرم، 33/11 میلی‌گرم در میلی لیتر، 12/7 میلی گرم آسکوربیک اسید بر گرم، 44/6 میلی گرم آسکوربیک اسید بر گرم و 43/0 میلی‌گرم EDTA بر گرم بود. تفاوت معنی‌داری بین میزان بازدهی، ترکیبات زیست‌فعال و فعالیت آنتی‌اکسیدانی عصاره استخراج‌شده به‌کمک مایکروویو با عصاره استخراج‌شده به‌ روش متداول مشاهده نگردید. به‌طورکلی، استخراج به‎کمک مایکروویو به‌عنوان روشی سریع و دوست‌دار محیط‌ زیست، می‌تواند روشی مناسب و کاربردی برای استخراج ترکیبات زیست‌فعال از پوسته دانه نارنج معرفی شود.

کلیدواژه‌ها

موضوعات

کوشش، س.، گلمکانی، م.، 1394، بهینه­سازی شرایط استخراج بتالائین از چغندر قرمز به کمک مایکروویو و ارزیابی فعالیت آنتی‌اکسیدانی عصاره حاصل، نشریه فرآوری و نگهداری مواد غذایی، 7، 60-39.
AACC, American Association of Cereal Chemists. 2000.
Anal, A.K., Jaisanti, S., & Noomhorm, A., 2014, Enhanced yield of phenolic extracts from banana peels (Musa acuminata Colla AAA) and cinnamon barks (Cinnamomum varum) and their antioxidative potentials in fish oil. Journal of Food Science and Technology, 51, 2632-2639.
Ballard, T.S., Mallikarjunan, P., Zhou, K., & O’Keefe, S., 2010, Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry, 120, 1185-1192.
Bocco, A., Cuvelier, M.E., Richard, H., & Berset, C., 1998, Antioxidant activity and phenolic composition of citrus peel and seed extracts. Journal of Agricultural and Food Chemistry, 46, 2123-2129.
Chan, C.H., Yusoff, R., Ngoh, G.C., & Kung, F.W.L., 2011, Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography A, 1218, 6213-6225.
Chavan, P., Singh, A. K., & Kaur, G., 2018, Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review. Journal of Food Process Engineering, 41, e12895.
Chuyen, H.V., Nguyen, M.H., Roach, P.D., Golding, J.B., & Parks, S.E., 2018, Microwave‐assisted extraction and ultrasound‐assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts. Food Science & Nutrition, 6, 189-196.
Dahmoune, F., Boulekbache, L., Moussi, K., Aoun, O., Spigno, G., & Madani, K., 2013, Valorization of Citrus limon residues for the recovery of antioxidants: evaluation and optimization of microwave and ultrasound application to solvent extraction. Industrial Crops and Products, 50, 77-87.
Fidelis, M., Santos, J. S., Escher, G. B., do Carmo, M. V., Azevedo, L., da Silva, M. C., Putnik, P., & Granato, D., 2018, In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia Mcvaugh, Myrtaceae) seed coat: A multivariate structure-activity study. Food and Chemical Toxicology, 120, 479-490.
Figueroa, J. G., Borrás-Linares, I., Lozano-Sánchez, J., & Segura-Carretero, A., 2018, Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS. Food research international, 105, 752-763.
Golmakani, M.T., & Moayyedi, M., 2016, Comparison of microwave-assisted hydrodistillation and solvent-less microwave extraction of essential oil from dry and fresh Citruslimon (Eureka variety) peel. Journal of Essential Oil Research, 28, 272-282.
Güneşer, B. A., & Yilmaz, E., 2017, Effects of microwave roasting on the yield and composition of cold pressed orange seed oils. Grasas y Aceites, 68, e175.
Habibi, M., Golmakani, M.T., Mesbahi, G., Majzoobi, M., & Farahnaky, A., 2015, Ultrasound-accelerated debittering of olive fruits. Innovative Food Science & Emerging Technologies, 31, 105-115.
 Hayat, K., Zhang, X., Chen, H., Xia, S., Jia, C., & Zhong, F., 2010, Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity. Separation and Purification Technology, 73, 371-376.
 Hemwimon, S., Pavasant, P., & Shotipruk, A., 2007, Microwave-assisted extraction of antioxidative anthraquinones from roots of Morinda citrifolia. Separation and Purification Technology, 54, 44-50.
Jokić, S., Cvjetko, M., Božić, Đ., Fabek, S., Toth, N., Vorkapić‐Furač, J., & Redovniković, I.R., 2012, Optimisation of microwave‐assisted extraction of phenolic compounds from broccoli and its antioxidant activity. International Journal of Food Science & Technology, 47, 2613-2619.
 Kumar, K., Yadav, A.N., Kumar, V., Vyas, P., & Dhaliwal, H.S., 2017, Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresources and Bioprocessing, 4, 18.
 Maran, J.P., Sivakumar, V., Thirugnanasambandham, K., & Sridhar, R., 2014, Microwave assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate polymers, 101, 786-791.
Marin, F. 2017, Main Industrial Citrus By-Products in Spain— Citrus Dietary Fiber. P 409-428. In: X. Ye (ed.) Phytochemicals in Citrus: Applications in Functional Foods. CRC Press, Boca Raton, FL.
Oyetayo, V.O., Dong, C.H., & Yao, Y.J., 2009, Antioxidant and antimicrobial properties of aqueous extract from Dictyophora indusiata. The Open Mycology Journal, 3, 20-26.
 Pascu, M., Pascu, D.E., Trăistaru, G.A., Nechifor, A.C., Bunaciu, A.A., & Aboul-Enein, H.Y., 2014, Different spectrophotometric methods for antioxidant activity assay of four Romanian herbs. Journal of the Iranian Chemical Society, 11, 315-321.
 Proestos, C., & Komaitis, M., 2008, Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds. LWT-Food Science and Technology, 41, 652-659.
 Rekha, C., Poornima, G., Manasa, M., Abhipsa, V., Devi, J.P., Kumar, V.H.T. & Kekuda, T.R.P., 2012, Ascorbic acid, total phenol content and antioxidant activity of fresh juices of four ripe and unripe citrus fruits. Chemical Science Transactions, 1, 303-310.
 Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., & Lobo, M.G., 2018, Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Comprehensive Reviews in Food Science and Food Safety, 17, 512-531.
 Satari, B., & Karimi, K., 2018, Citrus processing wastes: environmental impacts, recent advances, and future perspectives in total valorization. Resources, Conservation and Recycling, 129, 153-167.
 Shahidi, F., & Zhong, Y., 2015, Measurement of antioxidant activity. Journal of Functional Foods, 18, 757-781.
 Simić, V.M., Rajković, K.M., Stojičević, S.S., Veličković, D.T., Nikolić, N.Č., Lazić, M.L., & Karabegović, I.T., 2016, Optimization of microwave-assisted extraction of total polyphenolic compounds from chokeberries by response surface methodology and artificial neural network. Separation and Purification Technology, 160, 89-97.
 Singh, A., Sabally, K., Kubow, S., Donnelly, D.J., Gariepy, Y., Orsat, V., & Raghavan, G.S.V., 2011, Microwave-assisted extraction of phenolic antioxidants from potato peels. Molecules, 16, 2218-2232.
 Singh, B.N., Singh, B.R., Singh, R.L., Prakash, D., Singh, D.P., Sarma, B.K., Upadhyay, G., & Singh, H.B., 2009, Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities. Food and Chemical Toxicology, 47, 1161-1167.
 Setyaningsih, W., Saputro, I.E., Palma, M., & Barroso, C.G., 2015, Optimisation and validation of the microwave-assisted extraction of phenolic compounds from rice grains. Food Chemistry, 169, 141-149.
 Vinatoru, M., Mason, T.J., & Calinescu, I., 2017, Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. Trends in Analytical Chemistry, 97, 159-178.
 Xiao, W., Han, L., & Shi, B., 2008, Microwave-assisted extraction of flavonoids from Radix Astragali. Separation and Purification Technology, 62, 614-618.
 Ye, X., Chen, J., Xu, J., & Chen, J., 2017, Citrus Fruits, Varieties, Chemical Properties, and Products in the Processing Industry. P.1-36. In: X. Ye (ed.) Phytochemicals in Citrus: Applications in Functional Foods. CRC Press, Boca Raton, FL.
Yilmaz, E., & Güneşer, B. A., 2017, Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils: yield and properties. Journal of Food Science and Technology, 54, 1891-1900
CAPTCHA Image