تعیین میزان ترکیبات فنولی و قدرت آنتی‌اکسیدانی پوست میوه خرمالو

محورهای موضوعی : علوم و صنایع غذایی

مرتضی محمدی ¹ , زهرا پورفلاح ² , امیرحسین ا لهامی راد ³

1 - دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، دانش آموخته علوم و صنایع غذایی، سبزوار، ایران
2 - دانشگاه آزاد اسلامی، واحد سبزوار، گروه علوم و صنایع غذایی، دانش آموخته علوم و صنایع غذایی، سبزوار، ایران
3 - دانشگاه آزاد اسلامی، واحد سبزوار، استادیار گروه علوم و صنایع غذایی، سبزوار، ایران.

تاریخ دریافت : 1391/02/31 تاریخ پذیرش : 1391/08/21 تاریخ انتشار : 1391/03/01

کلید واژه: ظرفیت آنتی‌اکسیدانی, ترکیبات فنولی, خرمالو,

چکیده مقاله :

با توجه به زیان‌های حاصل از مصرف آنتی‌اکسیدان‌های مصنوعی در صنایع غذایی، مطالعه و پژوهش برای یافتن جایگزین‌های طبیعی و سالم افزایش یافته است. در مطالعه حاضر، میزان ترکیبات فنولی و آنتی‌اکسیدان‌های موجود در پوست خرمالو مورد بررسی قرار گرفت. برای این منظور از حلال‌های اتانول و متانول با نسبت اختلاط 1 واحد پوست و 5 واحد حلال و به روش خیساندن برای استخراج عصاره استفاده گردید. سپس مقدار ترکیبات فنولی تام و ظرفیت آنتی اکسیدانی عصاره ها اندازه گیری شد. نتایج نشان داد که عصاره‌های اتانولی و متانولی به ترتیب دارای 6/255 و 15/241 میلی‌گرم گالیک اسید به ازای 100 گرم پوست تازه میوه بودند. همچنین عصاره اتانولی نسبت به عصاره متانولی از قدرت آنتی‌اکسیدانی بالاتری برخوردار بود.

چکیده انگلیسی:

Due to the adverse side effects of synthetic antioxidants, the search for natural and safe antioxidants has become crucial. In this study, the total phenolic compound contents and antioxidants activity of persimmon skin was investigated. The extraction was carried out by means of maceration method using ethanol and methanol solvents with ratio of 1 part persimmon skin to 5 parts of solvents. Afterwards, the total phenolic compounds and antioxidants activity was measured. According to the results, ethanolic and methanolic extracts contained 255.6 and 214.15 mg gallic acid per 100 g of persimmon skin, respectively. Moreover, ethanolic extracts showed a higher activity for scavenging free radicals compared to methanolic extracts. 

منابع و مأخذ:

• Anders, B. (2002). Interaction of plant polyphenols with salivary proteins, Critical Reviews in Biology and medicine, 13: 184-196.


• Aruoma, O.I. (1998). Free radicals, oxidative stress, and antioxidants in human health and disease. Journal of American Oil Chemistry Society, 75: 199-212.


• Banerjee, A., Dasgupta, N. and De, D. (2005). In vitro study of antioxidant activity of Syzygium cumini fruit. Food Chemistry, 90: 727-733.


• Barros, L., Ferreira, M.J., Queiros, B., Ferreira, I.C.F.R. and Baptista, P. (2007). Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103:413-419.


• Erasto, P., Grierson, D.S. and 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: 636-642.


• Gaziano, J.M. (1994). Antioxidant vitamins and coronary artery disease risk. American Journal of Medicine, 97: 18S-21S, 22S-28S.


• Ghaderi Ghahfarokhi, M., Mamashloo, S., Sadeghi Mahoonak, A.R., Alami, M. (2011). Evaluation of antioxidant activity, reducing power and free radical scavenging of different extract of Artemisia annua L. Journal on Plant Science Researches, 1: 46-57[In Farsi].


• Goli Movahed, Gh.A. and Mehraban Sang Atash, M. (2008). Comparison of antioxidant and anti-radical properties of methanolic extracts of edible leafy vegetables. Journal of Medicinal Plants, 8(29): 64-71[In Farsi].


• Gorinstein, S., Kulasek, G., Bartnikowska, E., Leontowicz, M., Zemser, M., Morawiec, M. and Trakhtenberg, S. (2000). The effects of diets, supplemented with either whole persimmon or phenol-free persimmon, on rats fed cholesterol. Food Chemistry, 3: 303-308.


• Hai-Feng, G., Chun-Mei, L., Yu-juan, X., Wan-feng, H., Mei-hong, C. and Qiong-hong, W. (2008). Structural features and antioxidant activity of tannin from persimmon pulp. Food Research International, 4: 208-217.


• Hertog, M.G., Kromhout, D., Aravanis, C., Blackburn, H., Buzina, R., Finanza, F., Giampaoli, S., Jansen, A., Menotti, A., Nedeljkovic, S., Pekkarinen, M., Simic, B.S., Toshima, H., Feskens, E.J.M., Hollman, P.C.H. and Katan, M.B. (1995). Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Archive of Internal Medicine, 155(4): 381-386.


• Kahkonen, M.P., Hopia, A.L., Vurrela, H.J., Rauha, J.P., Pihlaja, K., Kujala, T.S. and Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47: 3954-3962.


• Kamath, V.G., Chandrashekar, A. and Rajini, P.S. (2004). Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts. Journal of Cereal Science, 40: 283-288.


• Khademi, O., Mostofi, Y., Zamani, Z.O. and Fatahi Moghadamm M.R. (2008). Effects of Postharvest Ethanol Application on Astringency Removal and Fruit Quality of Persimmon (Diospyros kaki Thumb). Journal of Science and Technology of Agriculture and Natural Resources, Water and Soil Science, 12: 19-27[In Farsi].


• Khanavi, M., Hajimahmoodi, M., Cheraghi-Niroomand, M., Kargar, Z., Ajani, Y., Hadjiakhoondi, A. and Oveisi, M.R. (2009). Comparison of the antioxidant activity and total phenolic contents in some Stachys species. African Journal of Biotechnology, 8(6): 1143-1147.


• Kromhout, D., Menottim, A., Kesteloot, H. and Sans, S. (2002). Prevention of coronary heart disease by diet and lifestyle: Evidence from prospective cross-cultural, cohort, and intervention studies. Circulation, 105: 893-898.


• Kukic, J., Popovic, V.N., Petrovic, S., Mucaji, P., Ciric, A., Stojkovi, D. and Sokovic, M. (2008). Antioxidant and antimicrobial activity of Cynaracardunculus extracts. Food Chemistry, 107: 861-868.


• Lee, J.C., Kim, J., Park, J.K., Chung, G.H, Jang, Y.S. (2003). The antioxidant, rather than prooxidant, activities of quercetin on normal cells: quercetin protects mouse thymocytes from glucose oxidase-mediated apoptosis. Exp. Cell Research, 291: 386-397.


• Locatelli, M., Travaglia, F., Coisson, J.D., Martelli, A., Stevigny, C. and Arlorio, M. (2010). Analytical Methods Total antioxidant activity of hazelnut skin (NocciolaPiemonte PGI): Impact of different roasting conditions. Food Chemistry, 119:1647-1655.


• Matsuo, T. and Ito, S. (1977). Kaki tannin. J. Chem Biol. (Kagaku to Seibutsu), 15: 732-736[in Japanese].


• Matsuo, T. and Ito, S. (1978). The chemical structure of kaki-tannin from immature fruit of the persimmon (Diospyros kaki). Agricultural and Biological Chemistry, 42: 1637-1643.


• Monselise, S.P. (1986). Handbook of Fruit Set and Development, CRC. Press, Inc. Boca Raton, Florida.


• Mostofi, Y., Zamani, Z., Fatahi Moghadam, M.R. and Khademi, O. (2008). Measurement of soluble tannins and evaluation of consumer acceptance of persimmon fruit cv. Karaj after deastringency treatments. Journal of Food Science and Technology, 5: 79-89[In Farsi].


• Park, Y.S., Jung, S.T., Kang, S.G., Delgado-Licon, E., Ayala, A.L.M., Tapia, M.S., Martin-Brlloso, O., Trakhtenberg, S. and Gorinstein, Sh. (2006). Drying of persimmons (Diospyros kaki L) and the following changes in the studied bioactive compounds and the total radical scavenging activities. LWT- Food Science and Technology, 39(7): 748-755.


• Rafiei, Z., Jafari, S.M., Alami, M. and Khomeiri, M. (2011). The antioxidant properties of olive leaf extract and its application in sunflower oil. Researches in Food Science and Technology, 21(1): 11-23[In Farsi].


• Sakanaka, S., Tachibana, Y. and Okada, Y. (2005). Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chemistry, 89: 569-575.


• Sakanaka, S. and Ishihara, Y. (2008). Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chemistry, 107: 739-744.


• Shadmehr, E.,  Hekmatian, E. and Asghari G. R. 2011. Effect of Diospyros kaki L. fruit extract on gag reflex. Journal of Herbal Drugs, 4: 1-6. [In Farsi]


• Siahpoosh, A., Gol Fakhrabadi, F. and Jorkesh, F. (2011). Determine and compare the antioxidant capacity of aqueous and methanol extracts of palm fruit Abadan varieties (Phoenix dactylifera L). Journal of Faculty of Medicine, 2(35): 81-86[In Farsi].


• Spiller, G.A. (1991). Health effects of Mediterranean diets and monounsaturated fats. Cereal Foods World, 36: 812-814.


• Taira, S. (1996). Astringency in Persimmon. In: "Modern Method of Plant Analysis, Fruit Analysis", Editors: Linskens, H.F. and Jackson, J.F. Springer-Verlang, Berlin, 18: 97-110.


• Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J. and Qian, M. (2002). Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry, 50: 1619-1624.