تاثیر حلال‌های مختلف بر میزان ترکیبات فنلی و فعالیت آنتی اکسیدانی میوه عناب (Ziziphus jujube Miller)

علوم باغبانی

مقاله 2، دوره 31، شماره 1، بهار 1396، صفحه 158-166  

نوع مقاله: مقالات پژوهشی

شناسه دیجیتال (DOI): 10.22067/jhorts4.v0i0.47986

نویسندگان

غلامحسین داوری نژاد¹؛ سیده فائزه تقی زاده ¹؛ جواد اصیلی²

¹دانشگاه فردوسی مشهد

²دانشگاه علوم پزشکی مشهد

چکیده

این تحقیق به منظور بررسی اثر تیمار حلال‌های متانول، اتانول، استون (50، 90 و 100 درصد) و آب مقطر بر روی میزان ترکیبات آنتی اکسیدانی (فنل کل، تانن ها، فلاونوئیدها، آنتوسیانین ها) میوه عناب (Ziziphus jujube Miller)، انجام شد. فعالیت آنتی اکسیدانی هر یک از عصاره‌ها نیز به روش‌های DPPH وFRAP مورد ارزیابی قرار گرفتند. نتایج نشان داد که استون 50 درصد در استخراج ترکیبات فنل و فلاونوئید کل به ترتیب با مقادیر (20/798 میلی گرم گالیک اسید در 100 گرم ماده خشک) و (73/1871 میلی گرم کوئرستین در 100 گرم ماده خشک)، بهترین عملکرد را در میان سایر حلال‌ها داشته است. استخراج آنتوسیانین، با متانول 50 درصد (31/6 میلی گرم سیانیدین 3- گلوکوزید در 100 گرم ماده خشک) و استخراج تانن با متانول 100 درصد (4/669 میلی گرم کاتکین در 100 گرم ماده خشک)، دارای بالاترین بازده استخراج بوده است. در تمامی موارد آب از حداقل قابلیت استخراج متابولیت‌های ثانویه در بین سایر حلال‌ها برخوردار بود. در بررسی خاصیت آنتی اکسیدانی میوه عناب به دو روش DPPH و FRAP مشخص گردید که خاصیت آنتی اکسیدانی آن‌ها مستقیما تحت تاثیر مقادیر ترکیبات فنلی قرار گرفته است. در میان حلال‌های مورد استفاده، استون 50 درصد بهترین بازده را در روش DPPH ( 02/29=IC50) و روش FRAP (11/5 میلی مول آهن II در 100 گرم ماده خشک) نسبت به سایر حلال‌ها داشت. بر اساس نتایج می‌توان گفت درصد مهار کنندگی DPPH و FRAP با کاهش غلظت حلال‌های متانول و استون رابطه مستقیم دارد. نتایج این تحقیق نشان داد که تفاوت در نوع، خلوص و قطبیت حلال‌ها و تفاوت در جزئیات روش استخراج عصاره (مانند زمان استخراج، سرعت اختلاط، نسبت میزان پودر به حلال و اندازه ذرات پودر) بر میزان استخراج متابولیت‌های ثانویه تاثیر می‌گذارند.

کلیدواژه‌ها

آنتوسیانین؛ تانن؛ روبشگری رادیکال‌های آزاد؛ فلاونوئید؛ فنل

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