تأثیر نوع حلال، زمان و روش استخراج بر ترکیبات شیمیایی و فعالیت آنتی‌اکسیدانی عصاره پوست بادمجان

نوع مقاله : مقاله پژوهشی (نظری)

نویسندگان

1 دانشجوی دکتری شیمی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران.

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

3 دانش‌آموخته دکتری، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران.

چکیده

آنتی­اکسیدان‌ها، نرکیباتی هستند که از بدن در برابر آسیب­های ناشی از رادیکال­های آزاد محافظت می­کنند. بادمجان، از رایج­ترین سبزیجات مورد استفاده در سراسر جهان است که حاوی مقدار زیادی ترکیبات زیست­فعال با خواص دارویی می­باشد. هدف از این پژوهش بررسی تاثیر نوع حلال (اتانول 80%، متانول 80% و آب)، روش استخراج (حمام فراصوت و غرقابی) و زمان استخراج (20، 60 و 80 دقیقه) بر میزان ترکیبات فنولی، فلاونوئیدی، آنتوسیانینی و قدرت مهار رادیکال DPPH، احیاءکنندگی آهن و ظرفیت آنتی‌اکسیدانی کل عصاره‌های پوست بادمجان بود. نتایج نشان داد که اتانول 80% بهترین حلال برای استخراج ترکیبات فنولی (87/86 میلی گرم اسیدگالیک بر گرم ماده جامد) بود، درحالیکه بیشترین میزان ترکیبات فلاونوئیدی (23/18 میلی‌گرم روتین بر گرم ماده جامد) با استفاده از متانول 80% استخراج شد. محتوای آنتوسیانینی عصاره­ها در محدوده 33/4-8/0 (میلی­گرم سیانیدین در بر گرم ماده جامد) متغیر بود. استفاده از فراصوت به­میزان قابل ملاحظه‌ای، منجر به افزایش استخراج ترکیبات آنتوسیانینی گردید. در بین تیمار­های مختلف بیشترین میزان فعالیت مهار رادیکال DPPH (%96/51) و قدرت احیاءکنندگی (46/2، جذب در 700 نانومتر)، به­ترتیب مربوط به عصاره­های آبی و متانولی حاصل از روش حمام فراصوت و مدت زمان استخراج 80 دقیقه بود. بیشترین ظرفیت آنتی­اکسیدانی کل (23/2 و 27/2، جذب در 695 نانومتر) مربوط به عصاره­های متانولی استخراج شده با فراصوت در زمان­های 60 و 80 دقیقه بود. در نتیجه استفاده از فراصوت راهکاری مفید در جهت استخراج ترکیبات زیست­فعال موجود در پوست بادمجان می­باشد و می­توان از ترکیبات آنتی­اکسیدان طبیعی حاصل در فرمولاسیون­های غذایی به­عنوان جایگزین آنتی­اکسیدان­های سنتزی و تولید غذاهای فراسودمند استفاده کرد.

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Solvent Type, Time and Extraction Method on the Chemical Compositions and Antioxidant Activity of Eggplant Peel Extract

نویسندگان [English]

  • Shima kaveh 1
  • Alireza sadeghi mahoonak 2
  • khashayar sarabandi 3
1 PhD Candidate of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 PhD Candidate of Food Chemistry, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده [English]

Antioxidants are compounds that protect the body against free radical damages. Eggplants are one of the most common vegetables consumed all around the world, containing large amounts of bioactive compounds with medicinal properties. The aim of this study was to investigate the effect of solvent type (80% ethanol and 80% methanol and water), extraction method (ultrasonic bath and soaking) and extraction time (20, 60 and 80 minutes) on the amount of phenolic, flavonoids and anthocyanin compounds and DPPH  radical scavenging activity, Fe reducing power and total antioxidant capacity of eggplant peel extracts. The results showed that 80% ethanol was the best solvent for extraction of phenolic compounds (86.87 mg gallic acid/g), whereas the maximum flavonoids content (18.23 mg rutin/g) was extracted using 80% methanol. The anthocyanin content of the extracts varied in the range of 0.8-4.33 (mg cyanidine/g), and the use of ultrasound significantly increased the anthocyanin extraction. The DPPH radical scavenging activity and Fe reducing power of the ultrasound extracts were more than the extracts obtained from soaking method. The maximum DPPH radical scavenging activity (51.96%) and Fe reducing power (2.46, absorption at 700 nm) were related to aqueous and methanol extracts, respectively and derived from ultrasonic bath method and extraction time of 80 minutes. The maximum total antioxidant capacity (2.23 and 2.27, absorption at 695 nm) was related to methanolic extracts obtained from ultrasonic bath and extraction time of 60 and 80 minutes. As a result, utilization of ultrasound is a useful method for extraction of bioactive compounds present in eggplant peel. In addition, the obtained natural antioxidant compounds can be used in food formulations as alternatives to synthetic antioxidants and functional foods.

کلیدواژه‌ها [English]

  • Anthocyanin
  • Eggplant peel
  • ultrasound
  • Antioxidant activity
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