بررسی خاصیت ضد اکسایشی فنول آزاد و باند شده عصاره پوست کیوی و خصوصیات نانوکپسول های آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه مهندسی علوم و صنایع غذایی دانشگاه خزر، محمودآباد، ایران

2 دانشیار گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

3 دانشجوی دکتری گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

چکیده

عصاره پوست کیوی با استفاده از فراصوت حمام و پروب در دو شدت 50 و 80 درصد استخراج شد. عصاره استخراج شده با استفاده از فراصوت پروب در شدت 80 درصد بالاترین راندمان استخراج (19/42 درصد) را داشت.  فراصوت حمام (88/265 mg/g) و پروب در شدت 80 درصد (46/298 mg/g) به ترتیب کمترین و بیشترین میزان فنول آزاد را داشتند. هیدرولیز اسیدی (79/55 تا 83/63 mg/g) نسبت به هیدرولیز قلیایی (39/54 تا 92/61 mg/g) در جداسازی فنول­های باند شده موثرتر عمل نمود. فعالیت ضداکسایشی فنول­های استخراجی در غلظت­های 100 تا 800 mg/L با استفاده از دو روش مهار رادیکال آزاد DPPH و احیا آهن اندازه گیری شد. با افزایش غلظت ترکیبات فنولی در هر دو نوع آزاد و باند شده میزان احیا آهن و مهار رادیکال آزاد DPPH افزایش یافت. بیشترین فعالیت ضداکسایشی مربوط به فنول­های باند شده بود. غلظت 800 mg/L از هر نوع فنول برای نانوریزپوشانی با صمغ دانه شاهی استفاده شد. راندمان ریزپوشانی فنول­ها 96/51 تا 36/82 درصد و بیشترین راندمان مربوط به نمونه فنول باند شده و هیدرولیز اسیدی فراصوت در شدت 80 درصد بود. پتانسیل زتا در تمام نمونه­ها منفی و ذرات اندازه نانومتری (کمتر از 3/172 نانومتر) داشتند. نتایج این تحقیق نشان می­دهد صمغ دانه شاهی دیواره مناسبی برای ریزپوشانی فنول­های آزاد و باند شده عصاره پوست کیوی است و نمونه­های فنول باند شده اسیدی با استفاده از فراصوت پروب در شدت­های 80  و 50 درصد و همچنین فنول آزاد حمام استخراجی می­توانند به عنوان ترکیبات ضداکسایشی در محصولات غذایی مورد استفاده قرار بگیرند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Investigation of Antioxidant Properties of Free and Bounded Phenol of Kiwifruit Peel Extract and Its Nanocapsules Properties

نویسندگان [English]

  • nazila mobaseri 1
  • Reza Esmaeilzadeh Kenari 2
  • razie razavi 3
1 MSc Student of Food Science and Technology,department of food science and technology, Khazar University,mahmoodabad,iran
2 Associate Professor of Sari University of Agricultural Sciences and Natural Resources,department of food science and technology, faculty of agricultural engineering,sari,iran
3 Ph.D. Student of Food Science and Technology, Sari University of Agricultural Sciences and Natural Resources,department of food science and technology, faculty of agricultural engineering,sari,iran
چکیده [English]

Kiwifruit peel extract was extracted using ultrasound bath and probe at 50 and 80% intensities. The extract obtained using ultrasound probe at 80% intensity had the highest extraction efficiency (42.19%). Bath ultrasound (265.88 mg/g) and probe at 80% intensity (298.46 mg/g) had the least and highest amount of free phenolic compound, respectively. Bath ultrasound (265.88 mg/g) and probe at 80% intensity (298.46 mg/g) had the highest amount of free phenolic compound. Acid hydrolysis (55.79 to 63.83 mg / g) was more effective in separating the bounded phenols than alkaline hydrolysis (54.39 to 61.92 mg/g). The antioxidant activity of extracted phenols was measured at 100 to 800 mg/L of concentrations by using two free radical scavenging method (DPPH) and iron reduction assay. Increasing the concentration of phenolic compounds in both free and bounded phenols increased the rate of iron reduction and free radical scavenging of DPPH. The highest antioxidant activity was observed in bounded phenols. A concentration of 800 mg/L of each phenol was used to encapsulation with Lepidiumsativum L. seed gum. The encapsulation efficiency of phenols was 51.96 to 82.36% and the highest efficiency was for phenol bounded sample and acid hydrolyzed ultrasound at 80% intensity. Zeta potential in all samples was negative and the particles were nanometer sized (less than 172.3 nm). The results of this study showed that Lepidiumsativum L. seed gum is a good wall for encapsulation of free and bounded phenols of kiwifruit peel extract and the acid-bound phenolic samples using probe ultrasound at 80 and 50% intensities and also free phenol obtained with bath ultrasound can be used as antioxidant compounds in food products.

کلیدواژه‌ها [English]

  • Nanoencapsulation
  • phenol
  • Ultrasound
  • kiwifruit peel extract
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