اثر فرایند اولتراسوند بر استخراج ترکیبات فنلی و فعالیت آنتی‌اکسیدانی بخش‌های مختلف گردو

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 3 - شماره پیاپی 75، مرداد و شهریور 1401، صفحه 85-98   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.72602.1114

نویسندگان

سیدحمیدرضا ضیاءالحق^{* 1}؛ سیما زارع²

¹فردوسی مشهد-مرکز تحقیقات کشاورزی شاهرود

²گروه صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان، دامغان، ایران

چکیده

گردو از نظر تغذیه، دارای ارزش غذایی بالایی است که برای سلامت انسان ضروری است. ترکیب‌های فنلی خواص سودمندی از جمله خاصیت ضدسرطانی دارند و از فعالیت میکروبی جلوگیری می‌کنند. استخراج به کمک امواج فراصوت (اولتراسوند) نسبت به سـایر روش‌های استخراج مانند استخراج با مایکروویو هزینه کمتری دارد. در این پژوهش، میزان استخراج ترکیبات آنتی‌اکسیدان از قسمت‌های مختلف گردو شامل: مغز گردو، پوست چوبی و پوست سبز توسط حلال‌های اتانول و آب و با کمک دستگاه اولتراسوند مقایسه شد. این پژوهش از طریق 2 آزمایش تعیین میزان پلی‌فنول‌های موجود و قدرت مهارکنندگی رادیکال آزاد DPPH اجرا شد. نتایج نشان داد که اثر تمام عوامل در سطح آماری 99 درصد معنی‌دار بود. بیشترین میزان استخراج ترکیبات فنلی (mg Galic acid/g 09_/1) و بیشترین میزان مهار رادیکال آزادDPPH  (86_/6 درصد) مربوط به استفاده از حلال اتانول برای استخراج بود. همچنین نشان داده شد که پوسته سخت گردو بیشترین میزان ترکیبات فنلی (1_/1 میلی‌گرم اسیدگالیک بر گرم عصاره) و مغز گردو بیشترین خاصیت آنتی‌اکسیدانی (99_/7 درصد) را دارند. پیش­تیمار اولتراسونیک باعث افزایش راندمان استخراج ترکیبات فنلی و خاصیت آنتی‌اکسیدانی شد، به‌طوری که این فرایند سبب افزایش استخراج ترکیبات فنلی از پوسته سبز گردو به میزان
mg Galic acid/g 22_/1 و افزایش خاصیت آنتی‌اکسیدانی مغز گردو به میزان 51_/13 درصد نسبت به سایر قسمت‌ها گردید.

کلیدواژه‌ها

استخراج با اولتراسوند؛ پوست سبز گردو؛ گردو؛ فعالیت آنتی‌اکسیدانی

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