با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه مهندسی شیمی، دانشکده مهندسی، دانشگاه فردوسی مشهد.

2 گروه پژوهشی افزودنی های غذایی، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی.

چکیده

آنتی‌اکسیدان‌های طبیعی اصولاً ترکیبات فنولی، پلی‌فنولی و کاروتنوئیدی هستند که در میوه درخت عناب یافت می‌شود. هدف از این مطالعه بهینه‌سازی شرایط استخراج ترکیبات فنولیک از میوه عناب به دو روش حلالی و روش سیال فوق بحرانی کربن دی‌اکسید جهت یافتن نقاط بهینه استخراج و کاهش میزان حلال مصرفی و ارزیابی فعالیت آنتی‌اکسیدانی عصاره­های استخراجی می باشد. در روش استخراج با حلال از طرح باکس بنکن با سه متغیر دما، زمان و نسبت حلال و در روش فوق بحرانی از طرح مرکب مرکزی با دو متغیر دما و فشار جهت بهینه‌سازی استفاده شده است. دما، زمان و نسبت حلال­ها در روش استخراج با حلال برای رسیدن به حداکثر میزان فنول کل به‌ترتیب برابر oC54/43،  hr46/3 و 92/44 درصد به­دست آمد و نسبت حلال و دما بیشترین تاثیر را بر میزان فنول کل دارا بودند. همچنین دما و فشار در روش فوق بحرانی برای رسیدن به حداکثر میزان فنول کل برابر oC19/34 و bar 323 حاصل شد. میزان فنول کل استخراجی در نقطه بهینه در روش استخراج با حلال برابر 21/26 و در روش فوق بحرانی برابر 74/22 میلی‌گرم گالیک اسید به گرم عصاره خشک بود. در خصوص خاصیت آنتی‌اکسیدانی نیز IC50 در نقطه بهینه در روش استخراج با حلال برابر 6/581 و در روش فوق بحرانی برابر 8/532 بود. در هر دو روش میزان فنول کل رابطه مستقیم با فعالیت آنتی‌اکسیدانی داشت و روش فوق بحرانی با وجود برخورداری از میزان فنول کمتر دارای قدرت آنتی‌اکسیدانی بیشتری بود.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization of phenolic compounds extraction of Ziziphus Jujuba using supercritical fluid of carbon dioxide and measurement of its antioxidant activity

نویسندگان [English]

  • Fatemeh Farzaneh Moghaddam 1
  • Javad Sargolzaei 1
  • Shadi Bolourian 2

1 Department of Chemical Engineering, Faculty of Engineering, Ferdowsi University of Mashhad, Iran.

2 Department of Food additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and research (ACECR).

چکیده [English]

Introduction: The term antioxidant is said to be compounds that are delaying or preventing oxidization of a substance at their own presence, which leads to reach a stabilized food quality (Collins, 2005). Natural antioxidants are often phenolic compounds that exist in all parts of a plant. These compounds are secondary metabolites that can inhibit active oxygen species by giving hydrogen atoms and converting them into more stable non-radical compounds due to oxidation and reduction properties. They also have the ability to chelate the metals (Wijngaard et al., 2009 and Erasto et al., 2007). Regarding the positive effects of natural antioxidants, many studies have been conducted to extract, identify and apply them from various herbal sources. Edible fruit jujube is a member of the Ramanaceae family, known in Iran as the jujube. The plants of the family are jujube flowers, which are all diploid and have 24 chromosomes. The jujube tree has been cultivated in China for thousands of years ago and is used as a medicine, food and food flavoring, also distributed in tropical and subtropical regions of Europe, Australia and South Asia. (Su et. al., 2005, Yan et. al., 2002, Preeti et al. 2014). Phenolic compounds have a high potential for antioxidants and a natural source of antioxidants. The antioxidant capacity of the Jujube is due to its antioxidant compounds such as flavonoids, total phenolic, anthocyanins and ascorbic acid. Zhao et al., 2014) and Zhang et al., 2010). Shell, pulp and fruit jujube seeds have a wide range of phenolic compounds and have long been used as a drug and flavor agent (Zhang et. al., 2010, Mahajan et al., 2009). Many studies have investigated the effects of Jujube fruit and its juice on the prevention and treatment of diseases such as digestive disorders, weakness, obesity, liver problems, diabetes, skin infections, Infections, Anemia, and Allergies have been reported (Gao et al., 2015 and 2013, Kim et al., 2011, Verma, 2016, Li et al., 2012). In a study by Wang et al. on Jujube fruit, 22 compounds were identified in ethanol jujube extracts (Wang et al., 2014). Zhang et al. The study that they carried out showed that the antioxidant activity of the jujube is due to its antioxidant compounds, such as flavonoids, total phenolic, anthocyanidins and ascorbic acid (Zhang et al., 2010). Italian scientists influence the phenolic compounds of jujube fruit extract on breast cancer cells (Plastina et al., 2012). During a study conducted in Egypt, the effect of jujube fruit on obesity, lipid profile and liver function were examined. (Mostafa et al., 2013). In another study on juvenile fruit phenolic compounds, the effect of jujube on seizure treatment was evaluated and the results showed that jujube has protective properties against seizure, oxidative stress and other disorders. Pahuja et al., 2011).
In this research, extraction of phenolic compounds of Ziziphus Jujuba extracts has been performed using the supercritical carbon dioxide fluid method and optimization of the extracted compounds and the measurement of the antioxidant activity of Jujube fruit.
 
Materials and methods: Jujube fruit was prepared from Birjand in late August. Chemical materials such as pure ethanol, reagent Folin-Cictalto, sodium carbonate and free radical molecules from German-German corporations and Sigma Aldrich, and laboratory glassware and instruments such as volumetric balloons, refrigerators and freezers, spatula, vertex, buret, pipettes, calibrated cylinders, Filter paper, Falcon, Human Dimension, Mesh 30, Funnel and Arlene were provided. The freshly purchased fruits were separated from the tree before drying. After separating the jujube grain, the fruit was dried at 40°C in a digital-powered oven (volume 5 liters made by Binder Company in Germany), and dried with the aid of a home-made mill. For particles of uniform size, the resulting powder was sown using a mesh 30 and kept in a refrigerator at -20°C until it was extracted.
 
Results & discussion: Generally, according to the results of both solvent extraction and supercritical fluid extraction (SFE) methods, the total amount of phenolic extraction at the optimal point in terms of mg Gallic acid to gram of dry extract in the solvent extraction and in the supercritical method were 26.21 and 2.24, respectively. Comparison of the obtained values ​​at the optimal point of both methods indicated that the solvent method shows higher values of the total phenol content and it has been more successful. However, due to the insignificant differences in total extraction phenol content between the two methods, the supercritical method can be described as a better way to extract phenolic compounds, since the supercritical method was less effective than antioxidant power despite the presence of phenol,  because in the supercritical method, the selectivity can be increased and the target compounds can be isolated by adjusting the temperature and pressure which increases the purity and increase the antioxidant property, and the purpose of the extraction of phenolic compounds. On the other hand, due to the low amount of organic solvent used in this method and the reduction of health and environmental risks, the supercritical method can be introduced as an effective method for extraction of phenolic compounds from Ziziphus Jujube fruit, which reduces the consumption of organic solvent and causes in an efficiency equal with solvent method approximately. In general, according to the amount of total phenolic extraction in both methods, it can be said that Jujube has higher phenol content than other herbs and it can be introduced as a natural antioxidant at the commercial level.

کلیدواژه‌ها [English]

  • Ziziphus Jujube fruit
  • Optimization
  • Phenolic compounds
  • Antioxidant activity
  • Supercritical
  • Carbon dioxide fluid
  • IC50
Ameer, K., Shahbaz, H. M., Kwon, J. H., 2017, Green extraction methods for polyphenols from plant matrices and their byproducts: a review, Comprehensive Reviews in Food Science and Food Safety, 16(2), 295-315.
Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Z., Bren, U., 2016, Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic effects, Molecules, 21(7), 901.
Collins, A. R., 2005, Antioxidant intervention as a route to cancer prevention. European Journal of Cancer, 41(13), 1923-1930.
Cavalcanti, R.N., Navarro-Diaz, H.J., Santos, D.T., Rostagno, M.A., Meireles, M.A.A., 2012, Supercritical carbon dioxide extraction of polyphenols from pomegranate (Punica granatum L.) leaves: chemical composition, economic evaluation and chemometric approach, Journal of Food Research, 1(3), 282.
Chen, K., Gao, L., Li, Q., Li, H.R., Zhang, Y., 2017, Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller), Food Science and Technology (Campinas), 37(4), 578-584.
Ćujić, N., Šavikin, K., Janković, T., Pljevljakušić, D., Zdunić, G., Ibrić, S., 2016, Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique, Food chemistry, 194, 135-142.
De Melo, M., Silvestre, A., Silva, C., 2014, Supercritical fluid extraction of vegetable matrices: applications, trends and future perspectives of a convincing green technology, The Journal of Supercritical Fluids, 92, 115-176.
Erasto, P., Grierson, D. S., Afolayan, A. J., 2007, Evaluation of antioxidant activity and the fatty acid profile of the leaves of Vernonia amygdalina growing in South Africa, Food chemistry, 104(2), 636-642.
Gao, Q.H., Wu, C.S., Wang, M., 2013, The jujube (Ziziphus jujuba Miller) fruit: a review of current knowledge of fruit composition and health benefits, Journal of agricultural and food chemistry, 61(14), 3351-3363.
Gao, Q.-H., Bai, C.-F., Wang, M., 2015, Polysaccharides in jujube (Ziziphus Jujuba Miller) fruit: Extraction, antioxidant properties and inhibitory potential against a-amylase in vitro, Chemical and Pharmaceutical Research, 7(12), 943-949.
Gunst, R. F., 1996, Response surface methodology: process and product optimization using designed experiments, Taylor & Francis Group.
Hauthal, W.H., 2001, Advances with supercritical fluids, Chemosphere, 43(1), 123-135.
Haaland, P. D., 1989, Experimental design in biotechnology Marcel Dekker, Inc, United State of America.
Han, H.J., Lee, J.-S., Park, S.-A., Ahn, J.-B., Lee, H.G., 2015, Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity, Colloids and Surfaces B: Biointerfaces, 130, 93-100.
Jovanović, A.A., Đorđević, V.B., Zdunić, G.M., Pljevljakušić, D.S., Šavikin, K.P., Gođevac, S.D.M., Bugarski, B.M., 2017, Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat-and ultrasound-assisted techniques, Separation and Purification Technology, 17(9), 369-380.
Kim, Y.-J., Son, D.-Y., 2011, Antioxidant effects of solvent extracts from the dried jujube (Zizyphus jujube) sarcocarp, seed, and leaf via sonication, Food science and biotechnology, 20(1), 167-173.
King, J.W., 2014, Modern supercritical fluid technology for food applications, Annual review of food science and technology, 5, 215-238.
Kozłowska, M., Żbikowska, A., Gruczyńska, E., Żontała, K., Połtorak, A., 2014, Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC. Journal of Thermal Analysis and Calorimetry, 118(3), 1697-1705.
Li, X.S., Mu, H.X., Huang, H.T., Li, Z., Hu, Q.F., 2012, Phenolic Compounds from the Fruits of Ziziphus jujuba Miller, Asian Journal of Chemistry, 2(4), 73-75.
Mahajan, R.T., Chopda, M., 2009, Phyto-Pharmacology of Ziziphus jujuba Mill.-A plant review, Pharmacognosy Reviews, 3(6), 320-329.
Mostaf, U.E.S., Labban, L., 2013, Effect of Zizyphus jujuba on serum lipid profile and some anthropometric measurements, Advancement in Medicinal Plant Research, 1(3), 49-55.
Moraes, M.N., Zabot, G.L., Prado, J.M., Meireles, M.A.A., 2013, ObtainingAntioxidants from Botanic Matrices Applying Novel Extraction Techniques, Food and Public Health, 3(4), 195-214.
Plastina, P., Bonofiglio, D., Vizza, D., Fazio, A., Rovito, D., Giordano, C., Barone, I., Catalano, S., Gabriele, B., 2012, Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells, Journal of Ethnopharmacology, 140(2), 325-332.
Pahuja, M., Mehla, J. , Reeta, K., Joshi, S., Gupta, Y.K., 2011, Hydroalcoholic extract of Zizyphus jujuba ameliorates seizures, oxidative stress, and cognitive impairment in experimental models of epilepsy in rats, Epilepsy & Behavior, 21(4), 356-363.
Paes, J., Dotta, R., Barbero, G.F., Martinez, J., 2014, Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids, The Journal of Supercritical Fluids, 95, 8-16.
Preeti, T., Tripathi, S., 2014, Ziziphus jujuba: A Phytopharmacological Review, International Journal of Research and Development in Pharmacy and Life Sciences, 3(3), 959-966.
Su, P., Liu, X., 2005, Photosynthetic characteristics of linze jujube in conditions of high temperature and irradiation. Scientia horticulturae, 104(3), 339-350.
Sutivisedsak, N., Cheng, H., Willett, J., Lesch, W., Tangsrud, R., Biswas, A., 2010, Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.), Food Research International, 43(2), 516-519.
Safdar, M.N., Kausar, T., Jabbar, S., Mumtaz, A., Ahad, K., Saddozai, A.A., 2017, Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques, Journal of food and drug analysis, 25(3), 488-500.
Talmaciu, A.I., Volf,, I., Popa, V.I., 2015, supercritical fluids and ultrasound assisted extractions applied to spruce bark conversion, Environmental Engineering and Management Journal (EEMJ), 14(3), 615-623.
Vazquez, G., Fontenla, E., Santos, J., Freire, M., Gonzalez-Álvarez,, J., Antorrena, G., 2008, Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts, Industrial crops and products, 28(3), 279-285.
Valle, J.M.D., De La Fuente, J.C., 2006, Supercritical CO2 extraction of oilseeds: review of kinetic and equilibrium models, Critical reviews in food science and nutrition, 46(2), 131-160.
Verma, S., 2016, A review on Ziziphus nummularia: valuable medicinal plant desert, World Journal of Pharmacy and Pharmaceutical Science, 5(3), 539-542.
Wijngaard, H. H., Rossle, C., Brunton, N., 2009, A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants, Food Chemistry, 116(1), 202-207.
Wang, S., Zhang, J., Zhidan, Z., Gao, W., Yan, Y., Ji, X., 2014, Identification of chemical constituents in the extract and rat serum from Ziziphus jujuba Miller by HPLC-PDA-ESI-MSn, Iranian journal of pharmaceutical research: IJPR, 13(3), 1055-1063.
Wang, Y., Ying, L., Sun, D., Zhang, S., Zhu, Y., Xu, P., 2011, Supercritical carbon dioxide extraction of bioactive compounds from Ampelopsis grossedentata Stems: Process optimization and antioxidant activity, International journal of molecular sciences, 12(10), 6856-6870.
Woźniak, Ł., Marszałek, K., Skąpska, S., Jędrzejczak, R., 2017, the Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace, Applied Sciences, 7(4), 322.
Xiao, W., Han, L., Shi, B., 2008, Microwave-assisted extraction of flavonoids from Radix Astragali, Separation and Purification Technology, 62(3), 614-618.
Xu, P., Bao, J., Gao, J., Zhou, T., Wang, Y., 2012, Optimization of extraction of phenolic antioxidants from tea (Camellia sinensis L.) fruit peel biomass using response surface methodology, BioResources, 7(2), 2431-2443.
Yan, Y.H., Gao, Z.P., 2002, Industrialization of Chinese jujube, Journal of Northwest Science and Technology University of Agriculture, 30, 95-98.
Zhao, H.X., Zhang, H.S., Yang, S.F., 2014, Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube, Food Science and Human Wellness, 3(3), 183-190.
Zhang, H., Jiang, L., Ye, S., Ye, Y., Ren, F., 2010, Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Miller) from China, Food and Chemical Toxicology, 48(6), 1461-1465.
Zuo, Y., Zeng, A., Yuan, X., Yu, K., 2008, Extraction of soybean isoflavones from soybean meal with aqueous methanol modified supercritical carbon dioxide, Journal of Food Engineering, 89(4), 384-389.
Zuorro, A., 2015, Optimization of polyphenol recovery from espresso coffee residues using factorial design and response surface methodology, Separation and Purification Technology, 152, 64-69.
CAPTCHA Image