Document Type : Research Paper

Authors

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

10.22092/fooder.2024.365247.1384

Abstract

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.

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