تأثیر شرایط استخراج بر بازده تانن و ترکیبات فنولی پوست و جفت بلوط

مجله پژوهشهای علوم و صنایع غذایی ایران

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 27 مرداد 1404

نوع مقاله: مقاله کوتاه

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.93451.1432

نویسندگان

زهرا زارع زاده¹؛ علی فروهر²؛ حامد صابریان^{* 3}

¹گروه مهندسی شیمی، دانشگاه صنعتی اصفهان، اصفهان، ایران

²گروه علوم و مهندسی صنایع غذایی، دانشگاه صنعتی اصفهان، اصفهان، ایران

³گروه پژوهشی فرآوری پسماند و ضایعات کشاورزی، جهاد دانشگاهی واحد صنعتی اصفهان، اصفهان، ایران

چکیده

این پژوهش با هدف بهینه‌سازی استخراج تانن و ترکیبات فنولی از بلوط (پوست و جفت) انجام شد. در مرحله نخست، بازده استخراج عصاره فنولی از مخلوط پوست و جفت با استفاده از حلال‌های مختلف (آبی، قلیایی و اتانول) و در دو دمای 60 و 90 درجه سلسیوس مورد ارزیابی قرار گرفت. سپس، محتوای فنول کل و تانن عصاره‌های استخراج شده مورد ارزیابی قرار گرفت. نتایج نشان داد که افزایش دما، به‌ویژه در حضور حلال قلیایی (سود 0.22 %)، بازده استخراج تانن از مخلوط پوست و جفت را به‌طور معنی‌داری از 30.80 به 39.64 % افزایش داد. اتانول نیز در مقایسه با آب، بازده استخراج بالاتری را نشان داد. آنالیز ترکیبات فنولی کل نشان داد که جفت بلوط به‌طور قابل توجهی غنی‌تر از پوست است و استخراج با اتانول و استخراج قلیایی در دمای بالا، بالاترین بازده فنول کل را به همراه داشت. با این حال، برای استخراج تانن از مخلوط پوست و جفت، اتانول با بازده 51.41% کارآمدترین حلال بود. ارزیابی تانن با روش کروماتوگرافی مایع با کارایی بالا مقادیر بالاتری را نسبت به روش‌های شیمیایی نشان داد و میزان تانن در مخلوط پوست و جفت (48.06 %) و جفت (61.23 %) را تأیید کرد.

کلیدواژه‌ها

استخراج با حلال؛ بلوط؛ تانن؛ ترکیبات پلی فنولی

مراجع

1. Quercus infectoria (Manjakani). Biocatalysis and Agricultural Biotechnology, 19, 101104. https://doi.org/10.1016/j.bcab.2019.101104
2. Azade del, S., Hanachi, P., & Saboora, O. (2016). Investigation of soluble and insoluble tannins and anthocyanins assay in two Cultivar pistachio (Pistacia vera). Journal of Food Science and Technology (Iran), 14(63), 179-186. (In Persian with English abstract)
3. Azizah, Y.N., & Azizah, M. (2021). Proximate composition of dried powder of Passiflora foetida leaves and fruits and its phytochemical content of crude aqueous and ethanol extract. Universiti Malaysia Terengganu Journal of Undergraduate Research, 3(4), 99-108. https://doi.org/10.46754/umtjur.2021.10.011
4. Bertelli, A., Biagi, M., Corsini, M., Baini, G., Cappellucci, G., & Miraldi, E. (2021). Polyphenols: From theory to practice. Foods, 10(11), 2595. https://doi.org/10.3390/foods10112595
5. Bitwell, C., Indra, S.S., Luke, C., & Kakoma, M.K. (2023). A review of modern and conventional extraction techniques and their applications for extracting phytochemicals from plants. Scientific African, 19, e01585. https://doi.org/10.1016/j.sciaf.2023.e01585
6. Blackwell, D.L., Herald, T.J., Bean, S.R., & Gadgil, P. (2012). Alkaline extraction of phenolic compounds from intact sorghum kernels. International Journal of Food Science and Technology, 47(12), 2671-2675. https://doi.org/10.1111/j.1365-2621.2012.03138.x
7. Bouras, M., Chadni, M., Barba, F.J., Grimi, N., Bals, O., & Vorobiev, E. (2015). Optimization of microwave-assisted extraction of polyphenols from Quercus bark. Industrial Crops and Products, 77, 590-601. https://doi.org/10.1016/j.indcrop.2015.09.018
8. Claudia, P. (2013). Acorn bread: A traditional food of the past in Sardinia (Italy). Journal of Cultural Heritage, 14(3), S71-S74. https://doi.org/10.1016/j.culher.2012.11.012
9. Das, A.K., Islam, M.N., Faruk, M.O., Ashaduzzaman, M., & Dungani, R. (2020). Review on tannins: Extraction processes, applications and possibilities. South African Journal of Botany, 135, 58-70. https://doi.org/10.1016/j.sajb.2020.08.008
10. Dehghanian, Z., Habibi, K., Dehghanian, M., Aliyar, S., Lajayer, B.A., Astatkie, T., & Keswani, C. (2022). Reinforcing the bulwark: unravelling the efficient applications of plant phenolics and tannins against environmental stresses. Heliyon, 8(3). https://doi.org/10.1016/j.heliyon.2022.e09094
11. Du, G., Zhao, H., Song, Y., Zhang, Q., & Wang, Y.(2011). Rapid simultaneous determination of isoflavones in Radix puerariae using high‐performance liquid chromatography–triple quadrupole mass spectrometry with novel shell‐type column. Journal of Separation Science, 34(19), 2576-2585. https://doi.org/10.1002/jssc.201100295
12. Ghaderi Ghahfarokhi, Sadeghi Mahoonak, A.R., Alami, M., Azizi, M.H., & Ghorbani, M. (2012). Study on antioxidant activities of phenolic extracts from fruit of a variety of Iranian acorn ( castaneifolia var castaneifolia). Journal of Food Science and Technology (Iran), 9(35), 45-56. (In Persian with English abstract)
13. Heidari, F., & Zarei, R. (2016). Study of Tannin Levels in Oak Trees in the Zagros Region, Yasuj Forest Areas International Conference on Research in Science and Technology. (In persian)
14. Hosseinzadeh, R., Khorsandi, K., & Hemmaty, S. (2013). Study of the effect of surfactants on extraction and determination of polyphenolic compounds and antioxidant capacity of fruits extracts. PloS One, 8(3), e57353. https://doi.org/10.1371/journal.pone.0057353
15. Iranmanesh, Y., & Goujani, H.J. (2015). Investigation of extractable oil from Brant's oak (Quercus brantii) acorn in Chaharmahal and Bakhtiari forests. Iranian Journal of Forest and Poplar Research, 23(3), 527-535.
16. Jahanshahi, S., Tabarsa, T., Asghari, Z., & Resalati, H. (2011). Investigation of the amount of tannic acid in bark oak (Quercus castanifolia). Iranian Journal of Wood and Paper Industries, 1(1), 27-35. (In Persian)
17. Jian, X., & Zhang, J. (2022). Component and structure of Aspergillus flavipes Biodegraded bayberry tannins: a potential routine for condensed tannin cleaner degradation and disposal. ACS Omega, 7(7), 5809-5816. https://doi.org/10.1021/acsomega.1c05768
18. Khanbabaee, K., & Van Ree, T. (2001). Tannins: classification and definition. Natural Product Reports, 18(6), 641-649.
19. Kusuma, S., Wulandari, S., Nurfitriani, R., & Awaludin, A. (2022). The potential solvent for tannin extraction as a feed additive made of coffee husk (Coffea canephora) using Soxhlet Method. IOP Conference Series: Earth and Environmental Science, 980(1), 012024. https://doi.org/10.1088/1755-1315/980/1/012024
20. Lee, J.-E., Jayakody, J.T.M., Kim, J.-I., Jeong, J.-W., Choi, K.-M., Kim, T.-S., & Ryu, B. (2024). The influence of solvent choice on the extraction of bioactive compounds from Asteraceae: A comparative review. Foods, 13(19), 3151. https://doi.org/10.3390/foods13193151
21. Makkar, H.P. (2003). Treatment of plant material, extraction of tannins, and an overview of tannin assays presented in the manual. In Quantification of Tannins in Tree and Shrub Foliage – A Laboratory Manual (1st Edition ed., pp. 43-48). Springer Science. https://doi.org/10.1007/978-94-017-0273-7_2
22. Mokhtarpour, A., Naserian, A.A., Valizadeh, R., Mesgaran, M.D., & Pourmollae, F. (2014). Extraction of phenolic compounds and tannins from pistachio by-products. Annual Research & Review in Biology, 4(8), 1330. https://doi.org/10.9734/ARRB/2014/7793
23. Pasqualone, A., Makhlouf, F.Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., & Caponio, F. (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon, 5(8). https://doi.org/10.1016/j.heliyon.2019.e02242
24. Payab, M., Chaichi, M.J., Nazari, O.L., & Maleki, F.Y. (2019). Tannin extraction from oak gall and evaluation of anti-oxidant activity and tannin iron chelation compared with deferoxamine drug. Journal of Drug Design and Medicinal Chemistry, 5(2), 18-25. https://doi.org/10.11648/j.jddmc.20190502.11
25. Pietta, P., Minoggio, M., & Bramati, L. (2003). Plant polyphenols: Structure, occurrence and bioactivity. Studies in Natural Products Chemistry, 28, 257-312. https://doi.org/10.1016/S1572-5995(03)80143-6
26. Pourhashemi, M., & Sadeghi, S.M.M. (2020). A review on ecological causes of oak decline phenomenon in forests of Iran. Ecology of Iranian Forests, 8(16), 148-164. https://doi.org/10.52547/8.16.148
27. Rahnemoon, P., Sarabi Jamab, M., Javanmard Dakheli, M., Bostan, A., & Safari, O. (2018). Comparison of two methods of solvent extraction of phenolic compounds from pomegranate (Punica granatum ) Peels. Journal of Agricultural Science and Technology, 20(5), 939-952. https://doi.org/10.1016/j.fbio.2021.101331
28. Salarkarimi, V., Varidi, M.J., & Varidi, M. (2019). The effect of chestnut (Quercus brantii) flour substitution on the physicochemical and sensory properties of burgers. Research and Innovation in Food Science and Technology, 8(1), 15-30.
29. Spigno, G., Tramelli, L., & De Faveri, D.M. (2007). Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81(1), 200-208. https://doi.org/10.1016/j.jfoodeng.2006.10.021
30. Torkaman, J., & Seyam, S. (2009). Measurement of tannin in treebarks of Oak, Beech, Alder, Horn beam and Black Walnut [Research]. Journal of Medicinal Plants, 8(29), 58-63.
31. Valizadeh Yonjalli, R., Mirzaei Aghjehgheshlagh, F., Mahdavi, A., Navidshad, B., & Staji, H. (2020). The effects of tannin extract and linseed oil on yield, physicochemical characteristics and fatty acid profile of ewe milk. International Journal of Dairy Technology, 73(4), 656-666. https://doi.org/10.1111/1471-0307.12716
32. Zhang, L., Guan, Q., Zhang, H., & Tang, L. (2023). Effect of metal ions on the interaction of condensed tannins with protein. Foods, 12(4), 829. https://doi.org/10.3390/foods12040829
33. Zhang, Q.-W., Lin, L.-G., & Ye, W.-C. (2018). Techniques for extraction and isolation of natural products: A comprehensive review. Chinese Medicine, 13(1), 20.
34. Zhu, Y., Ouyang, H., Lv, Z., Yao, G., Ge, M., Cao, X., & He, J. (2024). Simultaneous determination of multiple components in rat plasma by UPLC-MS/MS for pharmacokinetic studies after oral administration of Pogostemon cablin extract. Frontiers in Pharmacology, 15, 1293464. https://doi.org/10.3389/fphar. 2024.1293464