بررسی فعالیت آنتی‌اکسیدانی عصاره هیدرو‌‌الکلی دانه، گوشت میوه و پوست کدو‌حلوایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 دانشیار گروه بیوتکنولوژی و اصلاح نباتات، دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 دانشیار گروه صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

هدف از این مطالعه، تعیین محتوای فنول و فلاونوئید تام و همچنین فعالیت آنتی­اکسیدانی عصاره هیدروالکلی قسمت­های مختلف کدو­حلوایی (پوست، دانه و گوشت میوه) است. بالاترین بازده استخراج عصاره، برای گوشت میوه به دست­آمد (83/27 گرم عصاره در100 گرم پودر) و عصاره دانه دارای کم­ترین بازده استخراج بود (30/6 گرم عصاره در100گرم پودر). برای عصاره دانه کدو­حلوایی بالاترین مقدار فنول­ کل، به روش فولین سیوکالچو (معادل69/0±80/25 میلی­گرم گالیک­ اسید در گرم عصاره) و فلاونوئید کل، به روش رنگ­­سنجی آلومینیوم­کلراید (معادل 28/0±24/7میلی گرم کوئرستین در گرم عصاره) به همراه بهترین میزان فعالیت آنتی­اکسیدانی، به­روش  DPPH(میکروگرم بر میلی لیتر32/794 =IC50) و بی­رنگ شدن بتاکاروتن (در غلظت 2000 میکروگرم در میلی­لیتر ، معادل با آنتی­اکسیدان سنتزی BHA در سطح 200 میکروگرم در میلی­لیتر) به دست آمد. براساس نتایج آزمون شاخص پایداری اکسایشی (OSI) عصاره­ها، عصاره پوست کدو دارای بالاترین میزان پایداری اکسایشی (معادل55/0 ±58/8 ساعت) بود و بین عصاره­های حاصل از دانه و گوشت میوه تفاوت معنی­داری مشاهد نشد (به ترتیب معادل 168/0±13/7  و 08/0±33/7  ساعت). نتایج نشان می­دهد که عصاره هیدروالکلی قسمت­های مختلف میوه کدوحلوایی و به خصوص دانه آن ممکن است به عنوان یک منبع بالقوه از آنتی­اکسیدان­های طبیعی در محصولات و فرآورده­های صنایع غذایی و دارویی قابل بهره­گیری باشند.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of Antioxidant Activity of Hydroalcoholic Extracts from Pumpkin (Cucurbita moschata D.) Seed, Flesh and Skin

نویسندگان [English]

  • maryam ramroudi 1
  • Seyed Kamal Kazemitabar 2
  • Reza Esmaeilzadeh Kenari 3
  • Hamid Najafi Zarini 2
1 Sari Agricultural Sciences and Natural Resources University
2 Associated Professor, Department of Biotechnology and Plant Breeding, Sari Agricultural Sciences and Natural Resources University Sari, Iran.
3 Associated Professor, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University Sari, Iran.
چکیده [English]

The aim of this study is to determine the total phenol and flavonoid content and antioxidant activity of hydroalcoholic extracts from different parts of pumpkin (skin, seed and flesh). The maximum extract production was obtained for flesh (27.83 g extract/100 g powder) while the lowest yield obtained from the seed extract (6.30 g extract/100 g powder). For seed extract, the highest amount of total phenol (25.80 ± 0.69 mg (GAE)/g extract) and flavonoid content (7.24 ± 0.28 mg(QE)/g extract) obtained respectively through the assay of Folin Ciocalteu and aluminum calorimetric and the best antioxidant activity was gained through antioxidant  assays of DPPH (IC50=794.32µg/ml) and β-carotene bleaching (at a dose of 2000 µg/ml it was equivalent to synthetic antioxidant BHA in the concentration of 200 µg/ml). Based on the results of oxidative stability index (OSI) for extracts, the skin extract showed the highest stability (8.58 ± 0.55 h) and no significant difference was observed between the seed and fruit extracts (7.13 ± 0.168 h and 7.33 ± 0.08 h, respectively). The results suggested that hydroalcoholic extracts of various parts of the pumpkin’s fruit, especially its seeds, may serve as a potential source of natural antioxidant for food and pharmaceutical products.

کلیدواژه‌ها [English]

  • Pumpkin (Cucurbita moschata D.)
  • total phenol
  • Total Flavonoid
  • Antioxidant activity
  • Oxidative stability
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