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

نشریه 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

مراجع

Ameer, K., Shahbaz, H. M., Kwon, J. H., 2017, Green extraction methods for polyphenols from plant matrices and their byproducts: a review, Comprehensive Reviews in Food Science and Food Safety, 16(2), 295-315.

Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Z., Bren, U., 2016, Polyphenols: extraction methods, antioxidative action, bioavailability and anticarcinogenic effects, Molecules, 21(7), 901.

Collins, A. R., 2005, Antioxidant intervention as a route to cancer prevention. European Journal of Cancer, 41(13), 1923-1930.

Cavalcanti, R.N., Navarro-Diaz, H.J., Santos, D.T., Rostagno, M.A., Meireles, M.A.A., 2012, Supercritical carbon dioxide extraction of polyphenols from pomegranate (Punica granatum L.) leaves: chemical composition, economic evaluation and chemometric approach, Journal of Food Research, 1(3), 282.

Chen, K., Gao, L., Li, Q., Li, H.R., Zhang, Y., 2017, Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller), Food Science and Technology (Campinas), 37(4), 578-584.

Ćujić, N., Šavikin, K., Janković, T., Pljevljakušić, D., Zdunić, G., Ibrić, S., 2016, Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique, Food chemistry, 194, 135-142.

De Melo, M., Silvestre, A., Silva, C., 2014, Supercritical fluid extraction of vegetable matrices: applications, trends and future perspectives of a convincing green technology, The Journal of Supercritical Fluids, 92, 115-176.

Erasto, P., Grierson, D. S., Afolayan, A. J., 2007, Evaluation of antioxidant activity and the fatty acid profile of the leaves of Vernonia amygdalina growing in South Africa, Food chemistry, 104(2), 636-642.

Gao, Q.H., Wu, C.S., Wang, M., 2013, The jujube (Ziziphus jujuba Miller) fruit: a review of current knowledge of fruit composition and health benefits, Journal of agricultural and food chemistry, 61(14), 3351-3363.

Gao, Q.-H., Bai, C.-F., Wang, M., 2015, Polysaccharides in jujube (Ziziphus Jujuba Miller) fruit: Extraction, antioxidant properties and inhibitory potential against a-amylase in vitro, Chemical and Pharmaceutical Research, 7(12), 943-949.

Gunst, R. F., 1996, Response surface methodology: process and product optimization using designed experiments, Taylor & Francis Group.

Hauthal, W.H., 2001, Advances with supercritical fluids, Chemosphere, 43(1), 123-135.

Haaland, P. D., 1989, Experimental design in biotechnology Marcel Dekker, Inc, United State of America.

Han, H.J., Lee, J.-S., Park, S.-A., Ahn, J.-B., Lee, H.G., 2015, Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity, Colloids and Surfaces B: Biointerfaces, 130, 93-100.

Jovanović, A.A., Đorđević, V.B., Zdunić, G.M., Pljevljakušić, D.S., Šavikin, K.P., Gođevac, S.D.M., Bugarski, B.M., 2017, Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat-and ultrasound-assisted techniques, Separation and Purification Technology, 17(9), 369-380.

Kim, Y.-J., Son, D.-Y., 2011, Antioxidant effects of solvent extracts from the dried jujube (Zizyphus jujube) sarcocarp, seed, and leaf via sonication, Food science and biotechnology, 20(1), 167-173.

King, J.W., 2014, Modern supercritical fluid technology for food applications, Annual review of food science and technology, 5, 215-238.

Kozłowska, M., Żbikowska, A., Gruczyńska, E., Żontała, K., Połtorak, A., 2014, Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC. Journal of Thermal Analysis and Calorimetry, 118(3), 1697-1705.

Li, X.S., Mu, H.X., Huang, H.T., Li, Z., Hu, Q.F., 2012, Phenolic Compounds from the Fruits of Ziziphus jujuba Miller, Asian Journal of Chemistry, 2(4), 73-75.

Mahajan, R.T., Chopda, M., 2009, Phyto-Pharmacology of Ziziphus jujuba Mill.-A plant review, Pharmacognosy Reviews, 3(6), 320-329.

Mostaf, U.E.S., Labban, L., 2013, Effect of Zizyphus jujuba on serum lipid profile and some anthropometric measurements, Advancement in Medicinal Plant Research, 1(3), 49-55.

Moraes, M.N., Zabot, G.L., Prado, J.M., Meireles, M.A.A., 2013, ObtainingAntioxidants from Botanic Matrices Applying Novel Extraction Techniques, Food and Public Health, 3(4), 195-214.

Plastina, P., Bonofiglio, D., Vizza, D., Fazio, A., Rovito, D., Giordano, C., Barone, I., Catalano, S., Gabriele, B., 2012, Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells, Journal of Ethnopharmacology, 140(2), 325-332.

Pahuja, M., Mehla, J. , Reeta, K., Joshi, S., Gupta, Y.K., 2011, Hydroalcoholic extract of Zizyphus jujuba ameliorates seizures, oxidative stress, and cognitive impairment in experimental models of epilepsy in rats, Epilepsy & Behavior, 21(4), 356-363.

Paes, J., Dotta, R., Barbero, G.F., Martinez, J., 2014, Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids, The Journal of Supercritical Fluids, 95, 8-16.

Preeti, T., Tripathi, S., 2014, Ziziphus jujuba: A Phytopharmacological Review, International Journal of Research and Development in Pharmacy and Life Sciences, 3(3), 959-966.

Su, P., Liu, X., 2005, Photosynthetic characteristics of linze jujube in conditions of high temperature and irradiation. Scientia horticulturae, 104(3), 339-350.

Sutivisedsak, N., Cheng, H., Willett, J., Lesch, W., Tangsrud, R., Biswas, A., 2010, Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.), Food Research International, 43(2), 516-519.

Safdar, M.N., Kausar, T., Jabbar, S., Mumtaz, A., Ahad, K., Saddozai, A.A., 2017, Extraction and quantification of polyphenols from kinnow (Citrus reticulate L.) peel using ultrasound and maceration techniques, Journal of food and drug analysis, 25(3), 488-500.

Talmaciu, A.I., Volf,, I., Popa, V.I., 2015, supercritical fluids and ultrasound assisted extractions applied to spruce bark conversion, Environmental Engineering and Management Journal (EEMJ), 14(3), 615-623.

Vazquez, G., Fontenla, E., Santos, J., Freire, M., Gonzalez-Álvarez,, J., Antorrena, G., 2008, Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts, Industrial crops and products, 28(3), 279-285.

Valle, J.M.D., De La Fuente, J.C., 2006, Supercritical CO2 extraction of oilseeds: review of kinetic and equilibrium models, Critical reviews in food science and nutrition, 46(2), 131-160.

Verma, S., 2016, A review on Ziziphus nummularia: valuable medicinal plant desert, World Journal of Pharmacy and Pharmaceutical Science, 5(3), 539-542.

Wijngaard, H. H., Rossle, C., Brunton, N., 2009, A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants, Food Chemistry, 116(1), 202-207.

Wang, S., Zhang, J., Zhidan, Z., Gao, W., Yan, Y., Ji, X., 2014, Identification of chemical constituents in the extract and rat serum from Ziziphus jujuba Miller by HPLC-PDA-ESI-MSn, Iranian journal of pharmaceutical research: IJPR, 13(3), 1055-1063.

Wang, Y., Ying, L., Sun, D., Zhang, S., Zhu, Y., Xu, P., 2011, Supercritical carbon dioxide extraction of bioactive compounds from Ampelopsis grossedentata Stems: Process optimization and antioxidant activity, International journal of molecular sciences, 12(10), 6856-6870.

Woźniak, Ł., Marszałek, K., Skąpska, S., Jędrzejczak, R., 2017, the Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace, Applied Sciences, 7(4), 322.

Xiao, W., Han, L., Shi, B., 2008, Microwave-assisted extraction of flavonoids from Radix Astragali, Separation and Purification Technology, 62(3), 614-618.

Xu, P., Bao, J., Gao, J., Zhou, T., Wang, Y., 2012, Optimization of extraction of phenolic antioxidants from tea (Camellia sinensis L.) fruit peel biomass using response surface methodology, BioResources, 7(2), 2431-2443.

Yan, Y.H., Gao, Z.P., 2002, Industrialization of Chinese jujube, Journal of Northwest Science and Technology University of Agriculture, 30, 95-98.

Zhao, H.X., Zhang, H.S., Yang, S.F., 2014, Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube, Food Science and Human Wellness, 3(3), 183-190.

Zhang, H., Jiang, L., Ye, S., Ye, Y., Ren, F., 2010, Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Miller) from China, Food and Chemical Toxicology, 48(6), 1461-1465.

Zuo, Y., Zeng, A., Yuan, X., Yu, K., 2008, Extraction of soybean isoflavones from soybean meal with aqueous methanol modified supercritical carbon dioxide, Journal of Food Engineering, 89(4), 384-389.

Zuorro, A., 2015, Optimization of polyphenol recovery from espresso coffee residues using factorial design and response surface methodology, Separation and Purification Technology, 152, 64-69.