بهینه سازی استخراج ترکیبات آنتی اکسیدانی و فنولی از جلبک Caulerpa sertularioides با روش مایکروویو
الموضوعات :یاسمین 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
الکلمات المفتاحية: استخراج, ترکیبات آنتی‌اکسیدانی, مایکروویو, Caulerpa sertularioides,
ملخص المقالة :
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.
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.
