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مقایسۀ اثر امواج فراصوت و مایکروویو در استخراج ترکیبات فنلی پوست پیاز قرمز (Allium cepa L.) خشک‌شده با آون مادون‌قرمز و آون هوای گرم

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشکده کشاورزی، دانشگاه آزاد تبریز

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد تبریز

چکیده

پوست پیاز قرمز مقادیر بالایی ترکیبات فنلی دارد و از پتانسیل تغذیه‌ای بالایی برخوردار است. هدف از این مطالعه، با توجه به این امر و تولید بالای این ضایعات بیولوژیکی، مقایسه کارآیی دو روش نوین کاربرد امواج فراصوت و امواج مایکروویو در استخراج عصاره فنلی پوست پیاز قرمز و بررسی تأثیر پیش‌تیمار خشک‌کردن با کاربرد آون معمولی و آون مادون‌قرمز است. نتایج حاصل از ارزیابی میزان ترکیبات فنلی کل و میزان آنتوسیانین کل عصاره‌های استخراج شده نشان می‌دهد؛ کاربرد امواج فراصوت، نسبت به روش کاربرد امواج مایکروویو، به‌طور معنی‌داری (p <0.05) باعث افزایش استخراج این ترکیبات می‌شود. پیش‌تیمار خشک‌کردن با آون مادون‌قرمز، نسبت به آون معمولی، نیز به‌طور معنی‌داری (p <0.05) باعث افرایش کارآیی استخراج می‌شود. ارزیابی فعالیت آنتی‌اکسیدانی عصاره‌ها نیز نشان می‌دهد این میزان فعالیت در عصاره استخراج شده با امواج فراصوت به‌طور معنی‌داری (p <0.05) بیشتر است تا در عصاره استخراج شده با امواج مایکروویو. با توجه به نتایج حاصل، کاربرد امواج فراصوت همراه با پیش‌تیمار خشک‌کردن با آون مادون‌قرمز روشی است کارآمد برای استخراج ترکیبات فنلی پوست پیاز قرمز برای بهره‌مندی از پتانسیل تغذیه‌ای این ضایعات بیولوژیکی به منظور غنی‌سازی مواد غذایی یا کاربرد عصاره استخراجی به‌عنوان آنتی‌اکسیدان طبیعی.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Ultrasound and Microwave Assisted Extraction of Phenolic Compounds from Red Onion (Allium Cepa L.) Skin Dried with Infrared Oven

چکیده [English]

Food industry produces a large amount of onion skin wastes. Due to the high amount of bioactive compounds found in such by-product, developing a method for the recovery of these biological lesions is important to benefit from them as a source of biologically active compounds.  The aims of this research were to compare the two methods, ultrasound and microwave, for extraction the phenolic compounds of red onion skin wastes and also to investigate the drying pre-treatment with conventional or infrared oven. The investigation the total phenolic compounds and anthocyanin content of extracts showed that use of ultrasonic method caused significantly (p < 0.05) enhanced extraction efficacy of phenolic compounds and anthocyanins. Additionally, drying by infrared oven caused significantly (p < 0.05) increase in total phenolic compounds and anthocyanins extraction. The antioxidant activity analysis of extracts showed that antioxidant capacity of samples extracted by ultrasonic method were significantly (p < 0.05) higher than that extracted by microwave method. As a result, the ultrasonic extraction by pretreatment applying infrared oven may be recomended as a suitable technique to extract phenolic compounds found in red onion skins to benefit from the nutritional potential of these biological wastes.

کلیدواژه‌ها [English]

  • Agricultural by- products
  • Biological wastes
  • Natural Antioxidant
  • Value Added Materials
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تحقیقات مهندسی صنایع غذایی
دوره 19، شماره 2 - شماره پیاپی 69
دی 1399
صفحه 109-122
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هم رسانی
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