بهینه سازی استخراج ترکیبات آنتی اکسیدانی و فنولی از جلبک Caulerpa sertularioides با روش مایکروویو
محورهای موضوعی : میکروبیولوژی مواد غذایییاسمین فیاض 1 , مسعود هنرور 2 , نرگس مورکی 3
1 - دانش آموخته کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه شیلات، دانشکده علوم و فنون دریایی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: استخراج, ترکیبات آنتی‌اکسیدانی, مایکروویو, Caulerpa sertularioides,
چکیده مقاله :
مقدمه: گیاهان همواره یکی از مواد اولیه اصلی برای استفاده در صنایع غذایی، دارویی و آرایشی- بهداشتی محسوب می‌شده‌اند. جلبک دریایی منبعی غنی از ترکیبات زیست فعال با خاصیت آنتی‌اکسیدانی است. مواد و روش‌ها: در این مطالعه بهینه‌سازی استخراج ترکیبات آنتی‌اکسیدانی شامل کلروفیل a و b، کاروتنوئید و محتوای فنول کل از جلبک Caulerpa sertularioides با روش مایکروویو و براساس متغیرهای مستقل شامل زمان استخراج، قدرت مایکروویو، نوع حلال و نسبت حلال به نمونه انجام شده است. طراحی آزمایش با استفاده از نرم‌افزار Design Expertبا 25 اجرا صورت گرفت و مقدار ترکیبات آنتی‌اکسیدانی آن مورد اندازه‌گیری قرار گرفت. یافته‌ها: داده‌های حاصل از سنجش کلروفیل a و b حاکی از آن بود که از میان 4 متغیر تحت بررسی، تنها نوع حلال اثر معنی‌دار داشت (05/0>P). طبق نتایج بدست آمده شرایط بهینه برای استخراج کلروفیل a و b در این جلبک شامل حلال متانول، توان 180 وات، زمان 20 دقیقه و نسبت حلال به نمونه 5/12 بود. در رابطه با کاروتنوئید نیز حلال تنها فاکتور معنی‌دار بود (05/0>P) و شرایط بهینه استخراج این ترکیب شامل حلال متانول، توان 90 وات، زمان 10 دقیقه و نسبت حلال به نمونه 5 بود. در رابطه با محتوای فنول کل، هیچ یک از 4 پارامتر فرآیند استخراج اثر معنی داری بر استخراج آن نداشت (05/0<P). نتیجه‌گیری: با توجه به نتایج این تحقیق جلبک Caulerpa sertularioides منبع مهمی از ترکیبات آنتی‌اکسیدانی است و با بررسی اثر فاکتورهای استخراج بر روی ترکیبات آنتی‌اکسیدانی و فنولی آن و تعیین شرایط بهینه استخراج هر ترکیب، می‌توان بهره‌برداری مناسبی از این جلبک نمود.
Introduction: Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity. Materials and Methods: In this study optimization of extraction of antioxidant compounds including chlorophyll a and b, carotenoids and total phenolic contents of Caulerpa sertularioides has been carried out by microwave-assisted extraction, based on extraction time, microwave power, solvent type and solvent to sample ratio. Experimental design was performed by Design Expert with 25 runs and the amounts of antioxidant compounds were evaluated. Results: The results of chlorophyll a and b evaluation showed that among 4 studied factors only solvent type had significant effect (p < 0.05). According to the results the optimum conditions of chlorophyll a and b extraction included methanol as solvent, microwave power of 180 watt, extraction time of 20 minutes and solvent to sample ratio of 12.5. Regarding carotenoid solvent was the only significant factor (p < 0.05) and its optimum extraction conditions included methanol as solvent, microwave power of 90 watt, extraction time of 10 minutes and solvent to sample ratio of 5. Concerning total phenolic content none of the 4 parameters of extraction process had significant effect on its extraction (P>0.05). Conclusion: According to the results of this study Caulerpa sertularioides is an important source of antioxidant compounds and by studying the effect of extraction factors on its antioxidant and phenolic compounds and determination of the optimum extraction conditions for each compound, this algae could be employed appropriately.
Cox, S., Abu-Ghannam, N. & Gupta, S. (2010). An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal, 17, 205-220.
Darah, I., Tong, W.Y., Nor-Afifah, S., Nurul-aili, Z. & Liam, S. (2014). Antimicrobial effects of Caulerpa sertularioides extract on foodborne diarrhea-caused bacteria. European Review for Medical and Pharmacological Sciences, 18 (2), 171-178.
Dominguez, H. (2013). Functional Ingredients from Algae for Foods and Nutraceuticals. Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 1-86.
Farasat, M., Khavari-Nejad, R., Nabavi, M.B. & Namjooyan, F. (2014). Antioxidant activity of methanolic extract of green seaweed Caulerpa sertularioides. farlowii. Journal of Marine Biology, 5 (4), 13-20 [In Persian].
Garmsiri, E., Rezaei, M., Shaviklo, A. & Babakhani Lashkan, A. (2013). Antioxidant Activity and Total Phenolic Contents of Persian Gulf Red Algae (Hypnea hamulosa). Journal of Utilization and Cultivation of Aquatics, 2 (3), 37-48 [In Persian].
Hassan Soltan, T., Noroozi, M. & Amoozegar, M. A. (2016). A survey on total carotenoids, chlorophyll a and b and also antioxidant activity of derived from four strain of green alga isolated from the Golestan coasts (Caspian Sea). New Cellular and Molecular Biotechnology Journal, 6 (24), 31-36 [In Persian].
Hwang, J. Y., Shue, Y. S. & Chang, H. M. (2001). Antioxidative activity of roasted and defatted peanut kernels. Food Research International, 34 (7), 639-647.
Jung, Ch., Maeder, V., Funk, F., Frey, B., Sticher, H. & Frosserd, E. (2003). Release of phenols from Lupinus albus L. roots exposed
to Cu and their possible role in Cu detoxification, Plant and Soil, 252 (2), 301-312.
Khajenoori, M. & Haghighi Asl, A. (2014).Review of extraction of plant natural components by Microwaves and Ultrasounds. Journal of Innovative Food Technologies, 1 (3), 81-91 [In Persian].
Lichtenthaler, H. K. & Wellburn, A. R. (1985). Determination of total carotenoids and chlorophylls a and b of leaf in different solvents. Biochemical Society Transactions, 11 (5), 591–592.
Mamelona, J., Pelletier, E., Girard-Lalancette, K., Legault, J., Karboune, S. & Kermasha, S. (2007). Quantification of phenolic contents and antioxidant capacity of Atlantic sea cucumber Cucumaria frondosa. Food Chemistry, 104, 1040–1047.
Nahvi, Z. & Babakhani Lashkan, A. (2016). Optimization of antioxidant compounds extraction from brown algae Sargassum angustifolium in heating reflux methods using Taguchi design. Journal of Utilization and Cultivation of Aquatics, 5 (3), 1-13 [In Persian].
Nuchter, M., Ondruschka, B., Bonrath, W. & Gum, A. (2004). Microwave assisted synthesis – a critical technology overview. Green Chemistry, 6 (3), 128-141.
Omar, H., Al-Judaibiand, A. & El-Gendy, A. (2018). Antimicrobial antioxidant anticancer activity and phytochemical analysis of the red alga Laurencia papillosa. International Journal of Pharmacology, 14 (4), 572-583.
Orduna-Rojas, J., Robledo, D. & Dawes, C. J. (2002). Studies on the Tropical Agarophyte Gracilaria cornea J. Agardh (Rhodophyta, Gracilariales) from Yucatan, Mexico. I. Seasonal Physiological and Biochemical Responses. Botanica Marina, 45, 453-458.
O'Sullivan, A. M., O'Callaghan, Y., O'Grady, M. N., Queguineur, B., Hanniffy, D., Troy, D. J., Kerry, J. P. & O’Brien, N. M. (2011). In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chemistry, 126 (3), 1064-1070.
Proestos, C. & Komaitis, M. (2008). Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds. Lebensmittel-Wissenschaft & Technology, 41 (4), 652-659.
Safari, P., Rezaei, M., Shaviklo, A. & Babakhani, A. (2015).Optimization of microwave and ultrasound-assisted extraction of antioxidant extract from Green marine algae (Chaetomorpha sp) using response surface methodology (RSM). Journal of Fisheries (Iranian Journal of Natural Resources), 68 (4), 555-575 [In Persian].
Schnetter, R. & Bula-Meyer, G. (1982). Algas marinas del litoral Pacífico de Colombia. Edit. Gantner Verlag, Alemania. pp. 287.
Senobari, Z., Jafari, N. & Ebrahimzadeh, M. A. (2014).Effect of nickel and pH on antioxidant activity and total phenolic and flavonoid contents of Cladophora glomerata. Journal of Environmental Science and Technology, 16 (2), 129-138 [In Persian].
Sousa, A. M. M., Alves, V. D., Morais, S., Delerue-matos, C. & Goncalves, M. P. (2010). Agar extraction from integrated multitrophic aquacultured Gracilaria vermiculophylla: Evaluation of a microwave-assisted process using response surface methodology. Bioresource Technology, 101, 3258–3267.
Sumathi, S. & Krishnavenim, M. (2012). Preliminary Screening, antioxidant and antimicrobial potential of Chaetomorpha antennina and Caulerpa scalpelliformis in vitro study. International Journal of Environmental Science and Technology, 2 (3), 2312-2320.
Taga, S., Miller, E.E. & Pratt, D.E. (1984). Chia Seeds as a Source of Natural Lipid Antioxidants. Journal of the American Oil Chemists' Society, 61 (5), 928–931.
Zhao, L., Chen, G., Zhao, G. & HU, X. (2009) .Optimization of microwave-assisted extraction of astaxanthin from Haematococcus pluvialis by response surface methodology and antioxidant activities of the extracts. Separation Science and Technology, 44, 243–262.
_||_Cox, S., Abu-Ghannam, N. & Gupta, S. (2010). An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal, 17, 205-220.
Darah, I., Tong, W.Y., Nor-Afifah, S., Nurul-aili, Z. & Liam, S. (2014). Antimicrobial effects of Caulerpa sertularioides extract on foodborne diarrhea-caused bacteria. European Review for Medical and Pharmacological Sciences, 18 (2), 171-178.
Dominguez, H. (2013). Functional Ingredients from Algae for Foods and Nutraceuticals. Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 1-86.
Farasat, M., Khavari-Nejad, R., Nabavi, M.B. & Namjooyan, F. (2014). Antioxidant activity of methanolic extract of green seaweed Caulerpa sertularioides. farlowii. Journal of Marine Biology, 5 (4), 13-20 [In Persian].
Garmsiri, E., Rezaei, M., Shaviklo, A. & Babakhani Lashkan, A. (2013). Antioxidant Activity and Total Phenolic Contents of Persian Gulf Red Algae (Hypnea hamulosa). Journal of Utilization and Cultivation of Aquatics, 2 (3), 37-48 [In Persian].
Hassan Soltan, T., Noroozi, M. & Amoozegar, M. A. (2016). A survey on total carotenoids, chlorophyll a and b and also antioxidant activity of derived from four strain of green alga isolated from the Golestan coasts (Caspian Sea). New Cellular and Molecular Biotechnology Journal, 6 (24), 31-36 [In Persian].
Hwang, J. Y., Shue, Y. S. & Chang, H. M. (2001). Antioxidative activity of roasted and defatted peanut kernels. Food Research International, 34 (7), 639-647.
Jung, Ch., Maeder, V., Funk, F., Frey, B., Sticher, H. & Frosserd, E. (2003). Release of phenols from Lupinus albus L. roots exposed
to Cu and their possible role in Cu detoxification, Plant and Soil, 252 (2), 301-312.
Khajenoori, M. & Haghighi Asl, A. (2014).Review of extraction of plant natural components by Microwaves and Ultrasounds. Journal of Innovative Food Technologies, 1 (3), 81-91 [In Persian].
Lichtenthaler, H. K. & Wellburn, A. R. (1985). Determination of total carotenoids and chlorophylls a and b of leaf in different solvents. Biochemical Society Transactions, 11 (5), 591–592.
Mamelona, J., Pelletier, E., Girard-Lalancette, K., Legault, J., Karboune, S. & Kermasha, S. (2007). Quantification of phenolic contents and antioxidant capacity of Atlantic sea cucumber Cucumaria frondosa. Food Chemistry, 104, 1040–1047.
Nahvi, Z. & Babakhani Lashkan, A. (2016). Optimization of antioxidant compounds extraction from brown algae Sargassum angustifolium in heating reflux methods using Taguchi design. Journal of Utilization and Cultivation of Aquatics, 5 (3), 1-13 [In Persian].
Nuchter, M., Ondruschka, B., Bonrath, W. & Gum, A. (2004). Microwave assisted synthesis – a critical technology overview. Green Chemistry, 6 (3), 128-141.
Omar, H., Al-Judaibiand, A. & El-Gendy, A. (2018). Antimicrobial antioxidant anticancer activity and phytochemical analysis of the red alga Laurencia papillosa. International Journal of Pharmacology, 14 (4), 572-583.
Orduna-Rojas, J., Robledo, D. & Dawes, C. J. (2002). Studies on the Tropical Agarophyte Gracilaria cornea J. Agardh (Rhodophyta, Gracilariales) from Yucatan, Mexico. I. Seasonal Physiological and Biochemical Responses. Botanica Marina, 45, 453-458.
O'Sullivan, A. M., O'Callaghan, Y., O'Grady, M. N., Queguineur, B., Hanniffy, D., Troy, D. J., Kerry, J. P. & O’Brien, N. M. (2011). In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chemistry, 126 (3), 1064-1070.
Proestos, C. & Komaitis, M. (2008). Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds. Lebensmittel-Wissenschaft & Technology, 41 (4), 652-659.
Safari, P., Rezaei, M., Shaviklo, A. & Babakhani, A. (2015).Optimization of microwave and ultrasound-assisted extraction of antioxidant extract from Green marine algae (Chaetomorpha sp) using response surface methodology (RSM). Journal of Fisheries (Iranian Journal of Natural Resources), 68 (4), 555-575 [In Persian].
Schnetter, R. & Bula-Meyer, G. (1982). Algas marinas del litoral Pacífico de Colombia. Edit. Gantner Verlag, Alemania. pp. 287.
Senobari, Z., Jafari, N. & Ebrahimzadeh, M. A. (2014).Effect of nickel and pH on antioxidant activity and total phenolic and flavonoid contents of Cladophora glomerata. Journal of Environmental Science and Technology, 16 (2), 129-138 [In Persian].
Sousa, A. M. M., Alves, V. D., Morais, S., Delerue-matos, C. & Goncalves, M. P. (2010). Agar extraction from integrated multitrophic aquacultured Gracilaria vermiculophylla: Evaluation of a microwave-assisted process using response surface methodology. Bioresource Technology, 101, 3258–3267.
Sumathi, S. & Krishnavenim, M. (2012). Preliminary Screening, antioxidant and antimicrobial potential of Chaetomorpha antennina and Caulerpa scalpelliformis in vitro study. International Journal of Environmental Science and Technology, 2 (3), 2312-2320.
Taga, S., Miller, E.E. & Pratt, D.E. (1984). Chia Seeds as a Source of Natural Lipid Antioxidants. Journal of the American Oil Chemists' Society, 61 (5), 928–931.
Zhao, L., Chen, G., Zhao, G. & HU, X. (2009) .Optimization of microwave-assisted extraction of astaxanthin from Haematococcus pluvialis by response surface methodology and antioxidant activities of the extracts. Separation Science and Technology, 44, 243–262.