اثر فرایند اولتراسوند بر استخراج ترکیبات فنلی و فعالیت آنتی‌اکسیدانی بخش‌های مختلف گردو

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• سیدحمیدرضا ضیاءالحق ¹
• سیما زارع ²

¹ فردوسی مشهد-مرکز تحقیقات کشاورزی شاهرود

² گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران

https://doi.org/10.22067/ifstrj.2021.72602.1114

چکیده

گردو از نظر تغذیه، دارای ارزش غذایی بالایی است که برای سلامت انسان ضروری است. ترکیب‌های فنلی خواص سودمندی از جمله خاصیت ضدسرطانی دارند و از فعالیت میکروبی جلوگیری می‌کنند. استخراج به کمک امواج فراصوت (اولتراسوند) نسبت به سـایر روش‌های استخراج مانند استخراج با مایکروویو هزینه کمتری دارد. در این پژوهش، میزان استخراج ترکیبات آنتی‌اکسیدان از قسمت‌های مختلف گردو شامل: مغز گردو، پوست چوبی و پوست سبز توسط حلال‌های اتانول و آب و با کمک دستگاه اولتراسوند مقایسه شد. این پژوهش از طریق 2 آزمایش تعیین میزان پلی‌فنول‌های موجود و قدرت مهارکنندگی رادیکال آزاد DPPH اجرا شد. نتایج نشان داد که اثر تمام عوامل در سطح آماری 99 درصد معنی‌دار بود. بیشترین میزان استخراج ترکیبات فنلی (mg Galic acid/g 09_/1) و بیشترین میزان مهار رادیکال آزادDPPH  (86_/6 درصد) مربوط به استفاده از حلال اتانول برای استخراج بود. همچنین نشان داده شد که پوسته سخت گردو بیشترین میزان ترکیبات فنلی (1_/1 میلی‌گرم اسیدگالیک بر گرم عصاره) و مغز گردو بیشترین خاصیت آنتی‌اکسیدانی (99_/7 درصد) را دارند. پیش­تیمار اولتراسونیک باعث افزایش راندمان استخراج ترکیبات فنلی و خاصیت آنتی‌اکسیدانی شد، به‌طوری که این فرایند سبب افزایش استخراج ترکیبات فنلی از پوسته سبز گردو به میزان
mg Galic acid/g 22_/1 و افزایش خاصیت آنتی‌اکسیدانی مغز گردو به میزان 51_/13 درصد نسبت به سایر قسمت‌ها گردید.

کلیدواژه‌ها

• استخراج با اولتراسوند
• پوست سبز گردو
• گردو
• فعالیت آنتی‌اکسیدانی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Effect of ultrasound on the extraction of phenolic compounds and antioxidant activity of different parts of walnut fruit

نویسندگان [English]

• Seyed Hamidreza Ziaolhagh ¹
• Sima Zare ²

¹

² MS Graduated student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

چکیده [English]

Walnuts have a high nutritional value because of their high levels of  essential compounds for human health. Phenolic compounds have beneficial properties, including anti-cancer and antimicrobial properties. In this study, the amount of the extracted antioxidants from different parts of walnut, including the walnut kernel, hard shell and green husk by ethanol and water was compared with those of the ultrasound-assisted extraction. This study was performed by determining the amount of polyphenols present and the free radical scavenging power of DPPH. The results showed that the effect of all factors was statistically significant at 99% statistical level. The highest rate of extraction of phenolic compounds (1.09 mg Gallic acid/g) and the highest rate of free radical scavenging of DPPH (6.86%) was related to the use of ethanol solvent for extraction. It was also shown that the hard walnut shell has the highest amount of phenolic compounds (1.1 mg Gallic acid per gram of extract) and the walnut kernel has the highest antioxidant properties (7.99%). Ultrasonic pretreatment increased the extraction efficiency of phenolic compounds and antioxidant properties so that this process increased the extraction of phenolic compounds from the green husk of walnut by 1.22 mg Gallic acid/g and increased the antioxidant properties of the kernel walnut by 13.51% compared to other parts.

کلیدواژه‌ها [English]

• Antioxidant activity
• Ultrasonic extraction
• Walnut husk
• Walnut waste

مراجع

1. Albu, S., Joyce, E., Paniwnyk, L., Lorimer, J. P. and Mason, T. J. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrasonics Sonochemistry, 11(3-4):261–265. https://doi.org/10.1016/j.ultsonch.2004.01.015
2. Azadedel, S., Hanachi, P. and Saboora, A. (2018). Investigation on antioxidant activity of pistachio (Pistacia vera L.) skin extraction. Journal of Plant Research (Iranian Journal of Biology), 30(4):722-731.
3. Ballard, T. S., Mallikarjunan, P., Zhou, K.& O'Keefe, S. (2010). Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry, 120(4): 1185-1192
4. Banaian, N. (2010). Estimating the energy of walnut waste and its recycling strategies. National Conference on Agricultural Waste and Waste Management.Tehran, Iran. https://civilica.com/doc/98938
5. Chew, K. K., Khoo, M. Z., Ng, S. Y., Thoo, Y. Y. and Aida, W. W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. International Food Research Journal, 18(4): 1427-1435.
6. Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. and Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology, 55(2):217-225. https://doi.org/10.1016/j.seppur.2006.12.005
7. Dolat Abadi, M., Raftani Amiri, Z. and Esmailzadeh Kenari, R. (2017a). Comparison of the effect of time and extraction methods on the phenolic compounds and antioxidant properties of walnut green husk of different regions of northern Iran. Iranian Food Science and Technology Research Journal. 13(2):273- 281.
8. Dolat Abadi, M., Raftani Amiri, Z. and Esmailzadeh, R. (2017b). Assessment of anti- microbial and anti- oxidant properties of Hezarjerib originated walnut green husk extract in refined soybean oil. Journal of Food Research, 27(4):23-35.
9. Dolat Abadi, , Raftani Amiri, Z., Esmail Zadeh Kenari, R. (2014). Comparison of total phenols and antioxidant properties of walnut (Juglans regia L.) green husk of three regions of northern Iran (Shahrood, Bandar Gaz and Hzargarib). Journal of Food Science and Technology (Iran), 11(45):183-192
10. FAO. (2020). Retrieved September 27 (2020), http://faostat.fao.org/site/339/default.aspx. Accessed 24 September 2021.
11. Fernández- Agulló, A., Castro-Iglesias, A., Freire, M. S. and González-Álvarez, J. (2020). Optimization of the extraction of bioactive compounds from walnut (Juglans major 209 x Juglans regia) leaves: Antioxidant capacity and phenolic profile. Antioxidants, 9(1):18.
12. Fernandez- Agullo, A., Pereira, E., Freirea, M. S., Valentao, Andrade, P. B., Gonzalez-Alvareza, and Pereira, J. A. (2013). Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia) green husk extracts. Industrial Crops and Products, 42(2013):126– 132. https://doi.org/10.1016/j.indcrop.2012.05.021
13. Ghaderi, G. M., Sadeghi, M. A., Alami, M., Azizi, M. H. and Ghorbani, M. (2012). Study on Antioxidant Activities of Phenolic Extracts from Fruit of a Variety of Iranian Acorn ( castaneifolia var castaneifolia). Iranian journal of food science and technology, 35(9):45-56.
14. Gharekhani, M., Ghorbani, M., Ebrahimzadeh, M., Jaafari, S. and Sadeghi Mahoonak, A. (2010). 'Compare different methods of phenolic and flavonoid compounds extraction from Urtica dioica L.', Iranian Journal of Medicinal and Aromatic Plants Research, 26(3):389-405.
15. Gohari, A., Hakim Zadeh V. and Golmakani, E. (2018). Optimizing of Temperature, Time and Solvent Concentration in Extraction of Antioxidant Extract from Walnut Interstitial Tissue During Ultrasound Process. Journal of food science and technology(Iran), 15(77):154-145
16. Goli, A. H., Barzegar, M. and Sahari, M. A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia Vera) hull extracts. Food Chemistry, 92(3):521-525. https://doi.org/10.1016/j.foodchem.2004.08.020
17. Han, H., Wang, S., Rakita, M., Wang, Y., Han, Q. and Xu, Q. 2018. Effect of ultrasound-assisted extraction of phenolic compounds on the characteristics of walnut shells. Food and Nutrition Sciences, 9(8):1034-1045. DOI: 4236/fns.2018.98076
18. Jiménez, A., Beltrán, G., & Uceda, M. (2007). High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics. Ultrasonics sonochemistry, 14(6):725-731.
19. Kamkar, A., Shariatifar, N., Jamshidi, A. H. Mohamadian, M. (2010). Evaluate the performance of the antioxidant water, methanol and ethanol extract cumin and Blghst in vitro. Journal of Gonabad University of Medical Sciences and Health Services, 16(2): 37-45.
20. Kaur, S. and Mondal, P. (2014). Study of total phenolic and flavonoid content, antioxidant activity and antimicrobial properties of medicinal plants. Journal of Microbiol Experiment, 1(1): 00005.
21. Kulačanin, D., Bijelić, S., Šućur, J., Bogdanović, B., Ercisli, S. and Malenčić, Đ. (2020). Antioxidant Activity and Polyphenolic Profile of Walnut (Juglans regia) Green Husks and Liqueurs. Serbian Journal of Agricultural Sciences, 69(1-2):5-11.
22. Mirzaee, Z. and Dehghan, G. (2016). The relationship between the antioxidant activity with different amounts of phenolic compounds. Studies in Medical Sciences, 27(4):321-329.
23. Mohagheghi, S. A., Poorazarang, H., Elhamirad, A. H., Dezashibi, Z. and Hematyar, N. (2010). Extraction of phenolic compounds from potato peel (Ramus variety) with solvent and ultrasound-assisted methods and evaluation of its antioxidant activity in soybean oil. Iranian journal of food science and technology, 8(1):81-91.
24. Mortazaie, S., Rafiyian, M., Ansari-samani, R. and Shahinfard, N. (2013). Compare the concentration of phenolic compounds and antioxidant activity of eight clinical plants. Journal of Rafsanjan University of Medical Sciences, 12(7):519-530.
25. Nasirifar, Z., Sadeghi, M. A. and Kamali, F. 2013. Effect of extraction condition with two ultrasonic methods on phenolic, flavonoids and DPPH free radical scavenging of Celtis australis extract. Electronic journal of food processing and preservation, 5(2):115-129.
26. Noshirvani, N., Fasihi, H. and Moradipayam, A. (2015). Study on the antioxidant effects of extract and powder of green walnut hulls on the oxidation of sunflower oil. Iranian Journal of Nutrition Sciences & Food Technology, 10(3): 79-90.
27. Oliveira, I., Sousa, A., Ferreira, I. C., Bento, A., Estevinho, L. and Pereira, J. A. (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia) green husks. Food and chemical toxicology, 46(7):2326-2331. https://doi.org/10.1016/j.fct.2008.03.017
28. Paniwnyk, L., Beaufoy, E., Lorimer, J. P. and Mason, J. (2001). The extraction of rutin from flower buds of Sophora japonica. Ultrasonics Sonochemistry, 8(3): 299–301. https://doi.org/10.1016/S1350-4177(00)00075-4
29. Rahimipanah, M., Hamedi, M. and Mirzapour, M. (2011). Analysis of some factors affecting the phenolic compounds extracted from green husk of walnut (Juglans regia). Iranian Journal of Medicinal and Aromatic Plants Research, 27(3): 419-430. DOI: 10.22092/IJMAPR.2011.6383
30. Rezai Erami, S., Jafari, S., Khamiri S. M. Bayat, H. (2015). Isolation of Shahmirzadi Husk Walnut Extract Using Microwave Assisted Extraction (MAE) and Evaluation of its Antioxidant Activity. Journal of Food Technology and Nutrition, 12(3):85-98.
31. Rezai, E. S., Jafari, S. M., Khomeiri, M. Bayat, H. (2012). Antioxidant activity of toyserkani variety of walnut husk and comparison of its antiradical activity with synthetic antioxidants. journal of food research (university of tabriz), 22(1): 39-50.
32. Rodriguez-Rojo, S., Visentin, A., Maestri, D. Cocero, M. J. (2012). Assisted extraction of rosemary antioxidants with green solvents. Journal of Food Engineering, 109(1):98–103. https://doi.org/10.1016/j.jfoodeng.2011.09.029
33. Sanadgol, E., Raftani Amiri, Z. Mohammadzadeh Millani, J. (2018). Effect of different extraction methods on total phenolic content and antioxidant activity of the walnut (Juglans regia) leaves from Damavand, Shahrood and Hezarjarib. Innovative Food Technologies, 5(2), 349-359. DOI: 10.22104/JIFT.2017.2203.1510
34. Shabanian, M., Sari, A. A. and Daraei Garmakhany, A. (2021).Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties. Journal of Food Science & Technology (Iran), 18(115):283-298.
35. Sun, T., powers M. R. Tang, J. (2007). Evalurion of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 105(1): 101-106. https://doi.org/10.1016/j.foodchem.2007.03.048
36. Thompson, L. H. Doraiswamy, L. K. (1999). Sonochemistry: science and engineering. Industrial & Engineering Chemistry Research, 38(4): 1215-1249. https://doi.org/10.1021/ie9804172
37. Vahdat Shariatpanahi, Z. Shahbaazi, S. (2013). Effects of Inner Part of Walnut on Serum Triglyceride and HDL Cholesterol Level in Hypertriglyceridemic Subjects. Journal of Islamic and Iranian Traditional Medicine, 4(2):97-103.
38. Wang, S., Fu, W., Han, H., Rakita, M., Han, Q. Xu, Q. (2020). Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Walnut Shells and Characterization of Their Antioxidant Activities. Journal of Food and Nutrition Research, 8(1): 50-57.
39. Yang, J., Chen, C., Zhao, S., Ge, F., Liu, D. (2014). Effect of solvents on the antioxidant activity of walnut (Juglans regia) shell extracts. Journal of Food and Nutrition Research, 2 (9): 621-626.
40. Zhang, Z., Liao, L., Moore, J., Wu, T. & Wang, Z. (2009). Antioxidant phenolic compounds from walnut kernels (Juglans regia). Food Chemistry, 113(1): 160-165.
41. Ziaolhagh, H. (2012). Study on the best packaging material and packaging conditions on the rancidity of almond kernels. Horticulturae, 963:113-118. DOI:10.17660/ActaHortic.2012.963.20.
42. Ziaolhagh, S., Fatemian, H. Goodarzi, F. (2020). The Effect of Thermal Pretreatment and Packaging Conditions on the Shelf-life of Walnut Kernels. Journal of Nuts, 11(2):159-168.