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

©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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