تاثیر پیش تیمار اولتراسونیک بر قدرت آنتیاکسیدانی و ترکیبات فنولیک عصاره برنج قهوه‌ای و سفید حاصل از واریته سرخه لنجان
محورهای موضوعی : میکروبیولوژی مواد غذاییکیانا پورمحمدی 1 , الهه عابدی 2 , محسن خالقان 3 , محمدرضا محمودی 4
1 - استادیار گروه صنایع غذایی، دانشگاه فسا، فارس، ایران
2 - استادیار گروه صنایع غذایی، دانشگاه فسا، فارس، ایران
3 - دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرضا، دانشگاه آزاد اسلامی، اصفهان، ایران
4 - استادیار گروه آمار، دانشگاه فسا، فارس، ایران
کلید واژه: برنج سفید, برنج قهوه‌ای, ترکیبات فنولیک, پیش تیمار فراصوت,
چکیده مقاله :
مقدمه: برنج قهوه ای از نظر ویژگی های تغذیه ای و ترکیبات فنولیک در مقایسه با برنج سفید، مفیدتر می باشد. به کارگیری پیش تیمار فراصوت روش موثری می باشد که علاوه بر صرف زمان کمتر، راندمان عمل و سرعت فرآیند استخراج را افزایش داده و مصرف حلال را کاهش می دهد. مواد و روش ها: در این تحقیق، میزان فنل تام، فلاونوئید و فعالیت آنتی اکسیدانی (با استفاده از ظرفیت مهارکنندگی DPPH) دو عصاره برنج سفید و قهوه ای با استفاده از حلال های مختلف (آب، متانول 100%، اتانول%، اتانول 50%- متانول 50%، اتانول50%- آب50% و متانول 50%- آب 50%) و دو روش استخراج معمولی و فراصوت اندازه گیری شد. یافته ها: بیشترین میزان فلاونوئید (mg Gallic acid/ kg 162)، پلی فنل (mg quercetin / kg 5/142) و قدرت مهارکنندگی رادیکال DPPH ( % 4/76 ) مربوط به برنج قهوه ای در شرایط استخراج توسط فراصوت و حلال متانول-اتانول بود. از آزمون کولموگروف اسمیرنوف به منظور بررسی نرمال بودن متغیرهای پژوهش استفاده شد. تمام اثرات اصلی شامل (روش استخراج، نوع برنج و حلال مورد استفاده برای استخراج) و تمام اثرات متقابل (روش استخراج × نوع برنج، روش مورد استفاده برای استخراج × حلال مورد استفاده برای استخراج، نوع برنج × روش استخراج × نوع برنج × حلال مورد استفاده برای استخراج) تاثیر معناداری بر میزان پلی فنل، فلاونوئیدها و قدرت مهارکنندگی رادیکال DPPH دارند (05/0>P). نتیجه گیری:نتایج کلی این تحقیق نشان داد که تحت شرایط یکسان استخراج توسط حلال های مختلف، میزان محتوی فنول تام و فلاونوئیدی برنج قهوه ای بیش از برنج سفید بود و روش فراصوت بسیار موثرتر از سوکسله به منظور فرایند استخراج ارزیابی شد.
Introduction: Brown rice cultivars has higher nutritional values than the white rice cultivars due to the total phenolic compounds. Ultrasonic pretreatment is an efficient method for the extraction of phenolic compounds due to time saving, high performance efficiency and also less solvent consumption. Materials and Methods: Total phenolic compounds and flavonoid contents were determined and antioxidant potential was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Bioactive compounds of white and brown rice were extracted under various solvents including (water, ethanol 100%, methanol 100%, ethanol 50%, methanol 50% and ethanol 50%-methanol 50%) and two extraction methods such as Soxhlet extractor and ultrasonic bath. The comparison of the test variables were performed by Duncan's test and three-way multivariate analysis of variance. Results: The results showed that the highest flavonoids content (162 mg gallic acid/ Kg sample), poly phenols (142.5 mg quercetin / kg sample) and radicals scavenging effect DPPH (%76.4) belonged to brown rice under ultrasonic method and ethanol:methanol (50:50) solvent extraction. The results exibited that all the main related factors such as methods of extraction, solvents and rice have significant effects on the amount of polyphenols, flavonoids and DPPH. Conclusion: Under the same extraction condition, total phenol and flavonoid contents of brown rice is higher than the white rice. Ultrasonic extraction could enhance the total phenol and flavonoids contents compared to the soxhlet extraction.
Abozed, S. S., El-kalyoubi, M., Abdelrashid, A. & Salama, M. F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59, 63–67.
Ahmadi Kamazani, N., Elhami Rad, A. H., Ghavami, M., Moridi Farimani, M. & Armin, M. (2017). Extraction of antioxidant extracts from lettuce waste with ultrasound Evaluation of its antioxidant activity. Food Technology & Nutrition, 14, 1-18.
Basiri, S. H., Shahidi, F., Kadkhodaee, R. & Farhosh, R. (2011). An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds. Journal of Food Science and Technology, 8, 115-122.
Chandrapala, J., Oliver, C., Kentishc, S. & Ashokkumar, M. (2012a). Ultrasonics in food
processing, Food quality assurance and food safety. Trends in Food Science & Technology, 26, 88-98.
Chandrapala, J., Oliver, C., Kentishc, S. & Ashokkumar, M. (2012b). Ultrasonics in food processing. Ultrasonics Sonochemistry, 19, 975–983.
Do, Q., Angkawijaya, D., A. E., Tran-Nguyen, P. L., Huynh, L. H., Soetaredjo, F. E., Ismadji, S. & Ju, Y. H. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. Journal of Food and Drug Analysis, 22, 296 -302.
Fereidoni Nory, T., Fahimdanesh, M. & Sahari, M. A. (2016). Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil. Journal of Food Science and Technology, 53, 112-125.
Ghaderi Ghahfarokhi, M., Alami, M., Sadeghi Mahoonak, A., Ghorbani, M. & Azizi, M. (2011). Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties. Journal of Iranian Food Science Researches, 21, 421-431.
Jung, C. H., Seog, H. M., Choi, I. W., Park, M. W. & Cho, H. Y. (2006). Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT Food Science and Technology, 39, 266-274.
Karami, Z., Emam Jomeh, Z., Mirzaei, H., Sadeghi Mahonak, A., Khomeiri, M. & Aydani, E. (2011). Investigation and comparison of Ultrasonic Assisted Extraction (UAE) and Soxhlet Extraction of phenolic compound from licorice root. Food Processing and Storage, 2, 1-22.
Kentish, S. & Ashokkumar, M. (2011). The Physical and Chemical Effects of Ultrasound, in Ultrasound technologies for food and bioprocessing, edited by Feng, H., Barbosa, G. V. & Weiss, J. Springer, New York, pp. 235-252.
Kermani, A. M., Tavakoli Hashjin, T.& Minaei, S. (2008). Investigation and Determination of Moisture Content and Temperature Effects on the Mechanical Properties of Brown Rice. Journal of Agricultural Engineering Research, 9, 53-74.
Khajeh Nori, M. & Haghighi Asl, E. (2014). Investigation of extraction of natural compounds of plants using microwave and ultrasonic waves. Journal of Food Science and Modern Innovation, 3, 81-91.
Kumar, S. & Pandey, A. K. (2013). Chemistry and Biological Activities of Flavonoids: An Overview. The Scientific World Journal, 2013, 1-16.
Mardani Ghahfarokhi, V., Alami, M., Arabshahi Deloui, S., Khodabakhshi, R. & Ghaderi Ghahfarokhi, M. (2013). Evaluation of antioxidant
_||_Abozed, S. S., El-kalyoubi, M., Abdelrashid, A. & Salama, M. F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59, 63–67.
Ahmadi Kamazani, N., Elhami Rad, A. H., Ghavami, M., Moridi Farimani, M. & Armin, M. (2017). Extraction of antioxidant extracts from lettuce waste with ultrasound Evaluation of its antioxidant activity. Food Technology & Nutrition, 14, 1-18.
Basiri, S. H., Shahidi, F., Kadkhodaee, R. & Farhosh, R. (2011). An investigation on the effect of ultrasound waves and pretreatment methods on the extraction of oil from pomegranate seeds. Journal of Food Science and Technology, 8, 115-122.
Chandrapala, J., Oliver, C., Kentishc, S. & Ashokkumar, M. (2012a). Ultrasonics in food
processing, Food quality assurance and food safety. Trends in Food Science & Technology, 26, 88-98.
Chandrapala, J., Oliver, C., Kentishc, S. & Ashokkumar, M. (2012b). Ultrasonics in food processing. Ultrasonics Sonochemistry, 19, 975–983.
Do, Q., Angkawijaya, D., A. E., Tran-Nguyen, P. L., Huynh, L. H., Soetaredjo, F. E., Ismadji, S. & Ju, Y. H. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. Journal of Food and Drug Analysis, 22, 296 -302.
Fereidoni Nory, T., Fahimdanesh, M. & Sahari, M. A. (2016). Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil. Journal of Food Science and Technology, 53, 112-125.
Ghaderi Ghahfarokhi, M., Alami, M., Sadeghi Mahoonak, A., Ghorbani, M. & Azizi, M. (2011). Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties. Journal of Iranian Food Science Researches, 21, 421-431.
Jung, C. H., Seog, H. M., Choi, I. W., Park, M. W. & Cho, H. Y. (2006). Antioxidant properties of various solvent extracts from wild ginseng leaves. LWT Food Science and Technology, 39, 266-274.
Karami, Z., Emam Jomeh, Z., Mirzaei, H., Sadeghi Mahonak, A., Khomeiri, M. & Aydani, E. (2011). Investigation and comparison of Ultrasonic Assisted Extraction (UAE) and Soxhlet Extraction of phenolic compound from licorice root. Food Processing and Storage, 2, 1-22.
Kentish, S. & Ashokkumar, M. (2011). The Physical and Chemical Effects of Ultrasound, in Ultrasound technologies for food and bioprocessing, edited by Feng, H., Barbosa, G. V. & Weiss, J. Springer, New York, pp. 235-252.
Kermani, A. M., Tavakoli Hashjin, T.& Minaei, S. (2008). Investigation and Determination of Moisture Content and Temperature Effects on the Mechanical Properties of Brown Rice. Journal of Agricultural Engineering Research, 9, 53-74.
Khajeh Nori, M. & Haghighi Asl, E. (2014). Investigation of extraction of natural compounds of plants using microwave and ultrasonic waves. Journal of Food Science and Modern Innovation, 3, 81-91.
Kumar, S. & Pandey, A. K. (2013). Chemistry and Biological Activities of Flavonoids: An Overview. The Scientific World Journal, 2013, 1-16.
Mardani Ghahfarokhi, V., Alami, M., Arabshahi Deloui, S., Khodabakhshi, R. & Ghaderi Ghahfarokhi, M. (2013). Evaluation of antioxidant