استخراج ترکیبات فنولی میوه عناب با سیال فوق بحرانی کربن دی‌اکسید و بهینه‌سازی و اندازه گیری قدرت آنتی‌اکسیدانی آن

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 1، دوره 15، شماره 5 - شماره پیاپی 59، آذر و دی 1398، صفحه 529-542   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v15i5.74636

نویسندگان

فاطمه فرزانه مقدم¹؛ جواد سرگلزایی^{* 1}؛ شادی بلوریان²

¹گروه مهندسی شیمی، دانشکده مهندسی، دانشگاه فردوسی مشهد.

²گروه پژوهشی افزودنی های غذایی، پژوهشکده علوم و فناوری مواد غذایی، سازمان جهاد دانشگاهی خراسان رضوی.

چکیده

آنتی‌اکسیدان‌های طبیعی اصولاً ترکیبات فنولی، پلی‌فنولی و کاروتنوئیدی هستند که در میوه درخت عناب یافت می‌شود. هدف از این مطالعه بهینه‌سازی شرایط استخراج ترکیبات فنولیک از میوه عناب به دو روش حلالی و روش سیال فوق بحرانی کربن دی‌اکسید جهت یافتن نقاط بهینه استخراج و کاهش میزان حلال مصرفی و ارزیابی فعالیت آنتی‌اکسیدانی عصاره­های استخراجی می باشد. در روش استخراج با حلال از طرح باکس بنکن با سه متغیر دما، زمان و نسبت حلال و در روش فوق بحرانی از طرح مرکب مرکزی با دو متغیر دما و فشار جهت بهینه‌سازی استفاده شده است. دما، زمان و نسبت حلال­ها در روش استخراج با حلال برای رسیدن به حداکثر میزان فنول کل به‌ترتیب برابر oC54/43،  hr46/3 و 92/44 درصد به­دست آمد و نسبت حلال و دما بیشترین تاثیر را بر میزان فنول کل دارا بودند. همچنین دما و فشار در روش فوق بحرانی برای رسیدن به حداکثر میزان فنول کل برابر oC19/34 و bar 323 حاصل شد. میزان فنول کل استخراجی در نقطه بهینه در روش استخراج با حلال برابر 21/26 و در روش فوق بحرانی برابر 74/22 میلی‌گرم گالیک اسید به گرم عصاره خشک بود. در خصوص خاصیت آنتی‌اکسیدانی نیز IC50 در نقطه بهینه در روش استخراج با حلال برابر 6/581 و در روش فوق بحرانی برابر 8/532 بود. در هر دو روش میزان فنول کل رابطه مستقیم با فعالیت آنتی‌اکسیدانی داشت و روش فوق بحرانی با وجود برخورداری از میزان فنول کمتر دارای قدرت آنتی‌اکسیدانی بیشتری بود.

کلیدواژه‌ها

میوه عناب؛ بهینه سازی؛ ترکیبات فنولی؛ فعالیت آنتی اکسیدانی؛ فوق بحرانی؛ سیال کربن دی اکسید؛ IC50

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