ویژگی‌های آنتی‌اکسیدانی عصاره‌های مختلف اولئوگم رزین کندر (Boswellia serrata)

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 13، شماره 3 - شماره پیاپی 45، مرداد و شهریور 1396، صفحه 28-38   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i3.61520

نویسندگان

عادله محمدی¹؛ سعیده عربشاهی دلویی^{* 2}؛ کیریاکی زینویادو³؛ چاریس گالاناکیس⁴

¹گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

²گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد آزادشهر، آزادشهر، ایران.

³گروه علوم و صنایع غذایی، دانشکده پروتیس، تسالونیکی، یونان.

⁴گروه تحقیقات و نوآوری، آزمایشگاه‌های گالاناکیس، خانیا، یونان.

چکیده

ترکیبات فنولی کل و خصوصیات آنتی‌اکسیدانی عصاره متانولی، اتانولی، استونی و آبی اولئوگم رزین کندر توسط روش‌­های مختلف مهار رادیکال­‌های آزاد DPPH، قدرت احیاءکنندگی، ظرفیت آنتی‌­اکسیدانی کل و آزمون رنسیمت موردارزیابی قرار گرفت. عصاره­‌های مختلف فعالیت آنتی‌­اکسیدانی متفاوتی را بروز دادند. عصاره متانولی حاوی بیشترین ترکیبات فنولی بود و ظرفیت آنتی­‌اکسیدانی بالاتری را در تمامی آزمون­‌های انجام‌گرفته نشان داد. علاوه‌براین، همه عصاره‌­ها توانستند پایداری اکسایشی روغن سویا را در آزمون رنسیمت بهبود بخشند. براساس نتایج به‌دست آمده، می‌توان از اولئوگم رزین کندر به‌عنوان منبعی بالقوه از آنتی‌­اکسیدان‌­های طبیعی استفاده نمود.

کلیدواژه‌ها

Boswellia serrata؛ ترکیبات فنولی؛ خصوصیات آنتی‌اکسیدانی؛ رنسیمت؛ زرشک؛ اولئوگم رزین

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