| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,871 |
| تعداد مقالات | 32,541 |
| تعداد مشاهده مقاله | 42,413,936 |
| تعداد دریافت فایل اصل مقاله | 19,190,278 |
مقایسه ی سه روش میدان پالس الکتریکی، فراصوت و خیساندن در بررسی میزان ترکیبات فنلی، قدرت آنتی اکسیدانی و خصوصیات رنگی گیاه مفراح | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 2، دوره 23، شماره 2 - شماره پیاپی 77، آذر 1403، صفحه 1-14 اصل مقاله (644.11 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.365247.1384 | ||
| نویسندگان | ||
| رویا فنایی نقدعلیپور1؛ وحید حکیم زاده* 2؛ محمدعلی حصاری نژاد3 | ||
| 1گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران. | ||
| 2گروه علوم وصنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران. | ||
| 3استادیار گروه فراوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران. | ||
| چکیده | ||
| در این تحقیق میدان پالس الکتریکی و فراصوت به عنوان روش‌های نوین در استخراج عصارهی گیاه مفراح به ترتیب با شدت 3.5 و 7 کیلوولت و فرکانس 37 و 80 کیلوهرتز طی خیساندن با سه حلال اتانول 96 درصد، اتانول 50 درصد و آب به کار گرفته شد میزان ترکیبات فنلی کل ، فعالیت آنتیاکسیدانی و پارامترهای رنگی عصاره بررسی شدند. نتایج نشان داد که پیش تیمارهای فراصوت و میدان پالس الکتریکی طی خیساندن با اتانول50 درصد، بیشترین میزان ترکیبات فنلی را نسبت به سایر تیمارها استخراج کرد و کمترین آن مربوط به عصارهی آبی بود. در همین راستا نیز بالاترین قدرت آنتی اکسیدانی به روش DPPH در عصاره‌های استخراج شده با پیش تیمار فراصوت و میدان پالس الکتریکی در اتانول 50 درصد بود که اختلاف معنی داری با روش خیساندن آبی داشت. در پارامترهای رنگی، نتایج حاکی از آن بود که بالاترین میزان روشنی در نمونه های اتانول 50 درصد و کمترین مقدار روشنایی در عصاره فراصوت با فرکانس 37 کیلوهرتز و اتانول 96 درصد مشاهده شد. بالاترین مقدار پارامتر *a در نمونه استخراج آبی به روش خیساندن و کمترین مقدار *a در نمونه خیساندن با اتانول 96 درصد بود. همچنین بیشترین مقادیر پارامتر *b در عصارهی اتانولی 96 درصد و کمترین مقادیر *b مربوط به عصارهی ماسراسیون اتانول 50 درصد بدست آمد. بطور کلی، نتایج نشان دادند که فراصوت و میدان پالس الکتریکی پیش تیمار مؤثری در استخراج عصاره آنتی اکسیدانی مفراح در اتانول 50 درصد نسبت به روش خیساندن به تنهایی بودند | ||
| کلیدواژه‌ها | ||
| اتانول؛ میدان الکتریکی پالسی؛ فراصوت؛ خیساندن؛ مفراح | ||
| عنوان مقاله [English] | ||
| Comparison of Electric Pulse Field, Ultrasound and Maceration Methods in Investigating the Number of Phenolic Compounds, Antioxidant Power and Color Characteristics of Mefarah (Nepta Crispa) plant | ||
| نویسندگان [English] | ||
| Roya Fanaei Naghalipour1؛ Vahid Hakimzadeh2؛ Mohammad Ali Hesarinejad3 | ||
| 1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran. | ||
| 2Department of Food Science and Technology, Quchan Branch.Islamic Azad University, Quchan, Iran | ||
| 33- Assistant Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran | ||
| چکیده [English] | ||
| In this research, pulsed electric field (PEF) and ultrasound are used as new methods in extraction of Mefarah plant extract with intensity of 3.5 and 7 kV and frequency of 37 and 80 kHz, respectively, during maceration with three solvents: 96% ethanol, 50% ethanol and water. Parameters such as the amount of total phenolic compounds, antioxidant activity and color parameters of the extracts were investigated. The results showed that ultrasound and PEF pretreatments during maceration with 50% ethanol extracted the highest number of phenolic compounds compared to other treatments and the lowest amount was related to aqueous maceration. In this regard, the highest antioxidant power by the DPPH method was found in samples with ultrasound pretreatment and PEF in 50% ethanol, which had a significant difference with the aqueous maceration method. Due to of color parameters, the results indicated that the highest amount of brightness was observed in 50% ethanol samples and the lowest amount of brightness in the ultrasound extract with a frequency of 37 kHz and 96% ethanol. The highest value of a* parameter was observed in the aqueous extraction sample and the lowest a* value was observed in the maceration with 96% ethanol. Also, the highest values of b* parameter were obtained in 96% ethanolic extract and the lowest values of b* corresponding to 50% ethanol maceration extract were obtained. In general, the results showed that ultrasound and PEF were an effective pretreatment in extraction of Mfarah in 50% ethanol extract compared to the soaking method alone. | ||
| کلیدواژه‌ها [English] | ||
| Ethanol, pulsed electric field, ultrasound, maceration, Mefrah | ||
| مراجع | ||
|
Abdoli, P., Moradkhani, S., & Dastan, D. (2016). Comparative analysis of Nepeta crispa essential oil composition in flowering and vegetative stages. American Journal of Phytomedicine and Clinical Therapeutics, 4(4), 106-12. Bahramloo, M., Moradkhani, S., & Sedaghat Hamedani, M. (2023). Phytochemical evaluation and antioxidant effects of the essential oil and distillates of Nepeta crispa Willd. Journal of Medicinal Plants, 22(86), 27-43. Bolourian, S., Khalilian, S., Sedaghat, N., Hoseini, F., & Afshari, M. (2018). Study of extraction conditions on the color parameters of curcumin powder, turmeric rhizome (Curcuma longa) using response surface methodology. Journal of Food Research, 28(1), 197-206. Bousbia, N., Vian, M. A., Ferhat, M. A., Petitcolas, E., Meklati, B. Y., & Chemat, F. (2009). Comparison of two isolation methods for essential oil from rosemary leaves: Hydrodistillation and microwave hydrodiffusion and gravity. Food chemistry, 114(1), 355-362. Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., & 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. Eskandari, M. (2014). Study of different methods extraction effect on physicochemical, microbial and antioxidant of Black nightshade extract. Ms.c thesis [in Persia]. Esmaeilzadeh Kenari, R., Mohsenzadeh, F., & Amiri, Z. R. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods. Food science & nutrition, 2(4), 426-435. Farimani, T. Y., Hesarinejad, M. A., & Tat, M. (2020). Research Full Papers A new study on the quality, physical and sensory characteristics of cupcakes with Althaea officinalis mucilage. Iranian Food Science and Technology Research Journal, 16, 25-35. Ghasemzadeh, A., Jaafar, H. Z., Karimi, E., & Rahmat, A. (2014). Optimization of ultrasound-assisted extraction of flavonoid compounds and their pharmaceutical activity from curry leaf (Murraya koenigii L.) using response surface methodology. BMC Complementary and Alternative Medicine, 14, 1-10. Handa, S. S. (2008). An overview of extraction techniques for medicinal and aromatic plants. Extraction technologies for medicinal and aromatic plants, 1(1), 21-40. Iloki-Assanga, S. B., Lewis-Luján, L. M., Lara-Espinoza, C. L., Gil-Salido, A. A., Fernandez-Angulo, D., Rubio-Pino, J. L., & Haines, D. D. (2015). Solvent effects on phytochemical constituent profiles and antioxidant activities, using four different extraction formulations for analysis of Bucida buceras L. and Phoradendron californicum. BMC research notes, 8, 1-14. Jung, C. H., Seog, H. M., Choi, I. W., Park, M. W., & Cho, H. Y. (2006). Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT-Food Science and Technology, 39(3), 266-274. Khalighi-Sigaroodi, F., Ahvazi, M., Ebrahimzadeh, H., & Rahimifard, N. (2013). Chemical composition of the essential oil and antioxidant activities, total phenol and flavonoid content of the extract of Nepeta pogonosperma. Journal of Medicinal Plants, 12(48), 185-198. Lebovka, N. I., Bazhal, M. I., & Vorobiev, E. (2002). Estimation of characteristic damage time of food materials in pulsed-electric fields. Journal of Food Engineering, 54(4), 337-346. Martins, N., Barros, L., Santos-Buelga, C., Silva, S., Henriques, M., & Ferreira, I. C. (2015). Decoction, infusion and hydroalcoholic extract of cultivated thyme: Antioxidant and antibacterial activities, and phenolic characterisation. Food chemistry, 167, 131-137. Mo, S., He, W., Yang, Y. C., & Shi, J. G. (2003). Two benzyl dihydroflavones from phellinus igniarius. Chinese Chemical Letters, 14(8), 810-813. Mojab, F., Nikavar, B., & HOUSHDAR, T. M. (2009). Essential oil analysis of Nepeta crispa and N. menthoides from Iran. Mohseni, N. M., Mirzaee, H., & Moghimi, M. (2019). The influence of pulsed electric field and microwave pre-treatments on some characteristics of oil and meal obtained from Niger seed. Iranian Food Science and Technology Research Journal, 15(4), 485-496. Motaghed, M., Nili-Ahmadabadi, A., & Moradkhani, S. (2022). Assessment of the anti-oxidative potential of Nepeta crispa Willd.(Lamiaceae) and its effects on oxidative stability of virgin sunflower oil under accelerated storage conditions. Journal of Medicinal Plants, 21(82), 13-27. Nouri, S., Kiasat, A., Kolahi, M., Mirzajani, R and Seyednejad S.M. (2016). Phytochemical, antioxidant investigation and optimization of different extraction methods in order to determine the best method of extracting curcumin from ethanolic extracts L.Longa Curcuma plant. Eco-phytochemical Journal of Medicinal Plants. 3(4): 1-15. [in Persia]. Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., & Martín-Belloso, O. (2009). Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food chemistry, 115(4), 1312-1319. Pawliszyn, J. (2012). Comprehensive sampling and sample preparation: analytical techniques for scientists. Academic Press. - Pawliszyn, J. 2012. Comprehensive sampling and sample preparation: Analytical techniques for scientists, Academic Press Rabiei, K., Bekhradnia, S., Nabavi, S. M., Nabavi, S. F., & Ebrahimzadeh, M. A. (2012). Antioxidant activity of polyphenol and ultrasonic extracts from fruits of Crataegus pentagyna subsp. elburensis. Natural product research, 26(24), 2353-2357. Rustaiyan, A., Monfared, A., & Masoudi, S. (1999). Composition of the essential oil of Nepeta asterotrichus Rech. F. et Aell. from Iran. Journal of Essential Oil Research, 11(2), 229-230. Safaei-Ghomi, J., Ebrahimabadi, A. H., Djafari-Bidgoli, Z., & Batooli, H. (2009). GC/MS analysis and in vitro antioxidant activity of essential oil and methanol extracts of Thymus caramanicus Jalas and its main constituent carvacrol. Food chemistry, 115(4), 1524-1528. Sajjadi, S. E., & Khatamsaz, M. (2001). Volatile constituents of Nepeta heliotropifolia Lam. Journal of Essential Oil Research, 13(3), 204-205. Sedaghat, B., & Najafian, L. (2018). Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L.) leaf extract. Segovia, F. J., Luengo, E., Corral-Pérez, J. J., Raso, J., & Almajano, M. P. (2015). Improvements in the aqueous extraction of polyphenols from borage (Borago officinalis L.) leaves by pulsed electric fields: Pulsed electric fields (PEF) applications. Industrial Crops and Products, 65, 390-396. Shahsavar, H., Bolandi, M., & Baghaei, H. (2020). Interaction of antimicrobial properties of hydro-alcoholic extracts of Basil (Ocimum basilicum), Salvia (Salvia officinalis) and Cinnamon in Iranian yoghurt drink (doogh). Iranian Food Science and Technology Research Journal, 16(1), 43-56. Sharifi, F., & Poorakbar, L. (2015). The survey of antioxidant properties of phenolic compounds in fresh and dry hybrid Barberry fruits (Berberis integerrima× vulgaris). Cumhuriyet Üniversitesi Fen Edebiyat Fakültesi Fen Bilimleri Dergisi, 36(3), 1609-1617. Sonboli, A., Salehi, P., & Yousefzadi, M. (2004). Antimicrobial activity and chemical composition of the essential oil of Nepeta crispa Willd. from Iran. Zeitschrift für Naturforschung C, 59(9-10), 653-656. Taiebirad, F., Bakhshabadi, H., & Rashidzadeh, S. H. (2021). Optimization of extraction of bioactive compounds from seedless barberry fruit using pulsed electric field pretreatment. Timmermans, R. A. H., Groot, M. N., Nederhoff, A. L., Van Boekel, M. A. J. S., Matser, A. M., & Mastwijk, H. C. (2014). Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms. International journal of food microbiology, 173, 105-111. Wasowicz, E., Gramza, A., Hes, M., Jelen, H., Korczak, J., Malecka, M., ... & Zawirska-Wojtasiak, R. (2004). Oxidation of lipids in food. Polish Journal of Food and Nutrition Sciences, 13(Spec. Issue 1). Tsao, R., & Deng, Z. (2004). Separation procedures for naturally occurring antioxidant phytochemicals. Journal of chromatography B, 812(1-2), 85-99.- Tsao, R., and Deng, Z.2004. Separation procedures for naturally occurring antioxidant phytochemicals, Journal of Chromatography, 812, 85-99 Wang, L., Li, D., Bao, C., You, J., Wang, Z., Shi, Y., & Zhang, H. (2008). Ultrasonic extraction and separation of anthraquinones from Rheum palmatum L. Ultrasonics sonochemistry, 15(5), 738-746. | ||
|
آمار تعداد مشاهده مقاله: 51 تعداد دریافت فایل اصل مقاله: 38 |
||