نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.

2 گروه علوم وصنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران.

3 استادیار گروه فراوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.

10.22092/fooder.2024.365247.1384

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

موضوعات

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 Naghalipour 1
  • Vahid Hakimzadeh 2
  • Mohammad Ali Hesarinejad 3

1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.

2 Department of Food Science and Technology, Quchan Branch.Islamic Azad University, Quchan, Iran

3 3- 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
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