بررسی فیتوشیمیایی، آنتی‌اکسیدانی و بهینه‌سازی روش‌های مختلف عصاره‌گیری به‌منظور تعیین بهترین روش استخراج کورکومین از عصاره‌های اتانولی گیاهL. longa Curcuma

محورهای موضوعی : گیاهان دارویی

سمانه نوری ¹ , علیرضا کیاست ² , مریم کلاهی ³ , رویا میرزاجانی ⁴ , سید منصور سیدنژاد ⁵

1 - گروه شیمی، دانشکدة علوم پایه، دانشگاه شهید چمران اهواز، اهواز ایران
2 - گروه شیمی، دانشگاه شهید چمران اهواز، ایران
3 - گروه زیست شناسی، دانشگاه شهید چمران اهواز، ایران
4 - گروه شیمی، دانشگاه شهید چمران اهواز، ایران
5 - گروه زیست شناسی، دانشگاه شهید چمران اهواز، ایران

تاریخ دریافت : 1395/07/07 تاریخ پذیرش : 1395/08/26 تاریخ انتشار : 1395/09/30

کلید واژه: کورکومین, فنل کل, آنتی‌اکسیدان طبیعی, زرد چوبه, عصاره‌گیری,

چکیده مقاله :

زردچوبه با نام علمی L. longa Curcuma به سبب ویژگی‌های منحصر به فرد غذایی و دارویی در سراسر جهان از ارزش زیادی برخوردار است. در این پژوهش عصاره اتانولی ریزوم گیاه با استفاده از سه روش ماسراسیون، اولتراسونیک و سوکسله استخراج گردید، میزان کورکومین و کورکومینوییدها به‌ترتیب با استفاده از روش‌های دستگاه HPLC و همچنین به منظور شناسایی کورکومینوییدها از کروماتوگرافی لایه نازکTLC استفاده گردید . محتوای فنلی عصاره‌ها با استفاده از معرف فولین سیوکالتو سنجیده شد و به‌منظور بررسی خواص آنتی‌اکسیدانی عصاره‌ها از روشDPPH استفاده گردید. بیشترین راندمان وزنی عصاره مربوط به عصاره‌ مستخرج از روش سوکسله بود. بیشترین محتوای فنل و مقدار کورکومین جداسازی شده از ریزوم زردچوبه از عصاره حاصل از روش ماسراسیون به‌دست آمد. ولی حضور کورکومینوییدها در هر سه نوع روش عصاره‌گیری تایید شد. بیشترین خواص آنتی‌اکسیدانی مربوط به در عصاره‌های ماسراسیون و اولتراسونیک بود. لذا نتایج بدست آمده بیانگر توجه به اهمیت تعیین روش‌های عصاره‌گیری به منظور جداسازی کورکومین و سایر ترکیب‌های فعال زیستی پرکاربرد و مهم در درمان بسیاری بیماری‌ها و سنتز داروهای نوین می‌باشد و از لحاظ بیشترین مقدار کورکومینویید، خواص آنتی‌اکسیدانی و محتوای فنلی، عصاره ماسراسیون در اولویت می‌باشد

چکیده انگلیسی:

According to the World Health Organization (WHO), the medicinal plants are the best source to obtain a variety of drugs. Nowadays, thousands of plant metabolites are being successfully used for the treatment of a variety of diseases. Turmeric (Curcuma longa L.), which holds the unique characteristics of the health sector worldwide known as a functional food ingredient. In the present study, an effective ingredient in turmeric rhizome (curcumin) was extracted with ethanol as a solvent by three methods: maceration, ultra-sonic and Soxhlet; then, the yield of extracts from the three methods were calculated. The HPLC technique was used to determine the amount of derived curcumin. Furthermore, the amount of curcuminoids was obtained by thin layer of Chromatography (TLC). The total phenolic content was measured by Folin-ciocalteu reagent and the antioxidant properties was evaluated by DPPH method. The highest extraction yield was obtained from Soxhlettechnique. The results from HPLC were showed that the maximum amount of curcumin was obtained from maceration method. The thin Layer of Chromatography confirmed the presence of curcuminoids in three methods of extraction. The highest phenolic content was reported from maceration method. And the most antioxidant properties were obtained via maceration and ultrasonic extraction method. The conclusions present the importance of determination extraction method to isolate curcumin as a bioactive compound and its importance that is widely used in the treatment of many diseases as well as new drugs synthesized; moreover, the maceration extract is in priority in the maximum amount of curcuminoid, antioxidant and phenolic content.

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