بهینه‌سازی کاربرد سیال مادون بحرانی آب در فرآیند استخراج ترکیبات فنولی و آنتی‌اکسیدانی از پوست پسته و بررسی ویژگی‌های رادیکال گیرندگی عصاره‌های آن

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• مرتضی محمدی ¹
• محمد قربانی ²
• علیرضا صادقی ماهونک ²
• عادل بیگ بابایی ³
• سمیرا یگانه زاد ⁴

¹ دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

² دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

³ پژوهشکده علوم و صنایع غذایی، مشهد، کیلومتر 12 جاده قوچان، موسسه پژوهشی علوم و صنایع غذایی

⁴ ، پژوهشکده علوم و صنایع غذایی، مشهد، کیلومتر 12 جاده قوچان، موسسه پژوهشی علوم و صنایع غذایی

https://doi.org/10.22067/ifstrj.2021.68332.1009

چکیده

ترکیبات فنولی به دلیل پتانسیل آنتی‌اکسیدانی و اثرات سلامتی‌بخش بر سلامتی انسان به‌عنوان غذا‌های فراویژه شناخته شده‌اند. در این پژوهش ترکیبات فنولی با استفاده از سیال مادون بحرانی آب، از پوست پسته استخراج و پتانسیل آنتی‌اکسیدانی آن‌ها مورد بررسی قرار گرفت. فرآیند استخراج در دمای 120 تا 180 درجه سانتی‌گراد، تحت فشار‌های 10 تا 50 بار و نسبت اختلاط حلال 1:10 تا 1:30 (حلال به نمونه)، با استفاده از سیال مادون بحرانی آب انجام شد. مقدار ترکیبات فنولی کل، قدرت احیاکنندگی، قدرت رادیکال گیرندگی و قدرت پایدارکنندگی در روغن سویا برای عصار‌های استخراجی اندازه‌گیری شد. قدرت پایدارکنندگی عصاره‌ها در روغن سویا و با استفاده از آزمون اندازه‌گیری پایداری حرارتی، در دمای 110 درجه سانتی‌گراد و جریان هوای 20 لیتر بر ساعت صورت گرفت. مقایسه و تجزیه و تحلیل آماری نتایج با استفاده از روش سطح پاسخ انجام گردید. نتایج نشان داد که مقدار ترکیبات فنولی از 43/7671 تا 57/8903 میلی‌گرم گالیک اسید در صد گرم نمونه در تغییر بود. قدرت احیاکنندگی از دمای 120 تا 150 درجه سانتی‌گراد افزایش یافت و اثر فشار بر ترکیبات فنولی عصاره‌ها قابل توجه نبود. بهترین نتیجه در شرایط دمایی143 درجه سانتی‌گراد، فشار 10 بار و نسبت اختلاط 1:12 به‌دست آمد. قدرت احیاکنندگی آهن، قدرت پایدارکنندگی و جذب رادیکال‌های آزاد عصاره‌های استخراجی از پوست پسته مشابهت زیادی با آنتی اکسیدان سنتزی BHT داشت. نتایج حاکی از آن بود که کاربرد آب مادون بحرانی در استخراج ترکیبات موثره از پوست پسته تاثیر معنی‌داری در افزایش راندمان استخراج داشت و عصاره‌های استخراجی در مقایسه با روش سنتی از ویژگی‌های آنتی‌اکسیدانی بالاتری برخوردار بودند

کلیدواژه‌ها

• آب مادون بحرانی
• پوست پسته
• روش‌های نوین استخراج
• ضایعات کشاورزی
• ترکیبات فلاونوئیدی
• پایدارسازی روغن خوراکی

عنوان مقاله [English]

Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts

نویسندگان [English]

• Morteza Mohammadi ¹
• Mohammad Ghorbani ²
• Alireza Sadeghi Mahoonak ²
• Adel Beigbabaie ³
• Samira Yeganeh zad ⁴

¹ University of Agricultural Sciences and Natural Resources

² Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

³ Department, Research Institute of Food Science and Technology (RIFST).

⁴ Department, Research Institute of Food Science and Technology (RIFST).

چکیده [English]

Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of the most important agricultural products in Iran. Study on the different parts of solid wastes generated from pistachio processing is worthy due to containing valuable compounds. On the other hand, using novel techniques such as supercritical CO₂, subcritical water, pulsed electric fields, etc., have gained more attention in the past few years. These technologies do not have side effects on the raw materials and final products; do not use chemical solvents such as hexane, methanol, acetonitrile, etc., in comparison to traditional extraction methods with the long time needed and using chemical solvents with hazardous effect on consumers. In this study, the subcritical water extraction method as a green technology was used for the extraction of phenolic compounds from pistachio hull using y response surface methodology.
 
Materials and Methods: In this study antioxidant properties of phenolic compounds extracted from pistachio hull by subcritical water fluid were evaluated. The extraction process is done at 120– 180 Celsius degree, pressure 10– 50 bar and ratio 1:10– 1:30 (sample to solvent) by using the subcritical water fluid method. The total phenolic compound, flavonoid compounds, reduction power, radical scavenging, and stability power of soybean edible oil were determined for each treatment. The stability power of extracts in soybean measured with rancimat test at 110 Celsius degree and airflow of 20 litter per minute. Comparison and statistical analysis for optimization of results accomplished using response surface methodology (RSM) by design expert software 7.0.0 version. After optimization, the results for optimum treatment were compared with BHT, ascorbic acid, and alpha-tocopherol. This comparison was done for reduction power, stability power, and radical scavenging ability.
 
Results and Discussion: The results showed that the total phenolic compounds changed from 7671.43 to 8903.57 mg Gallic acid equivalent per 100 g dry matter. Reduction power increased by increasing temperature from 120 to 150 Celsius degree and after that decreased. The effect of pressure on the phenolic compounds wasn’t remarkable. The amount of flavonoid compound was between 142.87 and 290.21 mg equivalent catechin per 100 g dry material. The most effective parameter among investigated parameters (temperature, pressure, and ratio), was temperature. The pressure of extraction in subcritical water extractions did not have any significant effect and every change in laboratory results was very small
The best results were observed at 147 Celsius degrees, pressure 10 bar, and 1:19 ratio. In these optimum conditions, the amount of total phenolic compounds, total flavonoid compounds, stability power, radical scavenging power, and reduction power was 2497.8 mg gallic acid per 100 g dry material, 267.99 mg flavonoid compounds catechin equivalent per 100 g dry material, 7.44 h, 1370.77 ppm, and 362.94 ppm respectively. Reduction and stability power with radical scavenging ability of pistachio hull extracts were very near to BHT as well as a synthetic antioxidant. Results showed that the extracts obtained from pistachio hull by subcritical water had high amount of phenolic compounds and had the same antioxidant properties as the synthetic antioxidant BHT

کلیدواژه‌ها [English]

• Subcritical water
• Pistachio Hull
• Novel technologies
• agricultural wastes
• flavonoid compounds
• stability power

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