بررسی خصوصیات فیتوشیمیایی پوست ژنوتیپ‌های انار ایرانی و معرفی آن به‌عنوان افزودنی غذایی طبیعی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• حسن رضادوست ¹
• مریم منظری توکلی ¹
• صمد نژادابراهیمی ¹
• محمدرضا وظیفه شناس ²
• محمدحسین میرجلیلی ³

¹ گروه فیتوشیمی، پژوهشکده گیاهان و مواد اولیه دارویی، دانشگاه شهید بهشتی، تهران، ایران

² بخش تحقیقات علوم زراعی و باغی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان یزد، یزد، ایران

³ گروه کشاورزی، پژوهشکده گیاهان و مواد اولیه دارویی دانشگاه شهید بهشتی، تهران، ایران

https://doi.org/10.22067/ifstrj.2023.82673.1262

چکیده

امروزه، استفاده از افزودنی­های طبیعی به‌عنوان جایگزینی برای افزودنی­های سنتزی در صنایع غذایی افزایش یافته است. در این مطالعه به بررسی پتانسیل عصاره پوست انار به‌عنوان یک افزودنی طبیعی غذایی پرداخته شد. پوست انار (Punica granatum L.) محصول جانبی میوه انار است که خواص تغذیه­ای، عملکردی و ضد عفونی کننده­ای آن در ژنوتیپ­های مختلف متفاوت است. فعالیت مهار رادیکال آزاد (DPPH)، محتوای فنل و فلاونوئید کل در پوست سی ژنوتیپ انار ایرانی مورد بررسی قرار گرفت. همچنین به‌منظور یافتن تنوع در خصوصیات فیتوشیمیایی پوست ژنوتیپ­های انار از دستگاه HPLC-DAD-MS استفاده و تعداد نه ترکیب فنلی شناسایی و تعیین مقدار شدند. ترکیبات اصلی پوست انار شامل پونیکالاژین β (7/48-48/20 میکروگرم بر میلی­گرم)، پونیکالاژین α (1/30-9/13 میکروگرم بر میلی­گرم) و الاژیک اسید (4/13-6/1 میکروگرم بر میلی­گرم) می­باشند. ژنوتیپ IPP23 (کابدار شیرین بهشهر) بیشترین مقدار ترکیبات فنلی در بین سایر ژنوتیپ­ها را دارد. میزان ترکیبات فنلی کل (1/181- 4/66 میلی­گرم گالیک اسید به ازای یک گرم پودر خشک گیاه)، ترکیبات فلاونوئیدی کل (1/144- 5/38 میلی‌گرم روتین به ازای یک گرم پودر خشک گیاه) و خاصیت آنتی‌اکسیدانی عصاره­های مختلف 9/13-8/3 (میکروگرم در میلی‌لیتر) تعیین شدند. نتایج نشان می­دهد که خاصیت آنتی‌اکسیدانی عصاره­های پوست انار به‌طور قابل توجهی بالاتر از استاندارد گالیک اسید است. در نهایت در بین ژنوتیپ­های مورد بررسی، ژنوتیپ IPP23 به‌عنوان منبع مهم افزودنی­های طبیعی تعیین شد.

کلیدواژه‌ها

• آنتی‌اکسیدان
• پلی‌فنل
• فیتوشیمیایی
• میوه انار
• نگهدارنده مواد غذایی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Introduction of the Peel of Iranian Pomegranate as a Potential Natural Additive in Food by Phytochemical-based Characterization of Different Genotypes

نویسندگان [English]

• Hassan Rezadoost ¹
• Maryam Manzari Tavakoli ¹
• Samad Nejad Ebrahimi ¹
• Mohammad Reza Vazifeshenas ²
• Mohammad Hossein Mirjalili ³

¹ Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran

² Improvement Plant and Seed Department, Yazd Agricultural and Natural Resources Research and Education Center, AREEO, Yazd, Iran

³ Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, 1983969411, Tehran, Iran

چکیده [English]

Over the past decades, the use of natural additives has increased as an alternative to artificial ingredients in the food industry. The purpose of this study was to investigate the potential of pomegranate peel (PP) as a natural food additive. Many factors, including genotype, could affect the quality of PP as a by-product of juice production with many nutritional, functional and anti-infective properties. In this study, the most significant phytochemical characters of thirty Iranian pomegranate peels (IPP) from different genotypes, including total phenolic (TPC) and flavonoid content (TFC), and nine phenolic compounds were determined. The HPLC-DAD-MS results of PPEs revealed nine phenolic compounds in the IPP extracts. Punicalagin β, punicalagin α, and ellagic acid were the main components constituting 20.8–48.7, 13.9–30.1, and 1.6–13.4 μg/mg DW, respectively. The peel of IPP23 (Kabdar-Shirin-e- Behshahr) contained the highest quantity of polyphenolic compounds. Also, TPC and TFC of the peel extracts ranged between 66.38 and 181.41 mg GAE/ g DW and 38.5 to 144.13 mg RE/ g DW, respectively. Eventually, antioxidant potential estimated by the DPPH assay ranged between 4.1 and 14.4 μg/ml. The results showed that the antioxidant property of pomegranate peel extracts is significantly higher than the standard of gallic acid. Also, the peel of the genotypes that had high phenolic compounds were introduced as superior genotypes. The results of HCA showed that, among the studied genotypes, the peel of IPP23 can be introduced as a potential source of natural preservatives in the food industry.

کلیدواژه‌ها [English]

• Antioxidant
• Food preservative
• Phytochemical
• Polyphenol
• Pomegranate

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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