اسانس روغنی نعناع: استخراج، بررسی خواص، شبیه سازی و بهینه سازی شرایط نگه داری آن
محورهای موضوعی : اصول مهندسی صنایع غذایی-مدل سازیمحمدرضا میرالوار 1 , پایا حسنعلی زاده 2 , سروین محمدی اقدم 3 , امید احمدی 4
1 - دانش آموخته کارشناسی ارشد، دانشکده مهندسی پلیمر، دانشگاه صنعتی سهند، تبریز، ایران.
2 - دانش آموخته کارشناسی ارشد، دانشکده مهندسی پلیمر، دانشگاه صنعتی سهند، تبریز، ایران.
3 - استادیار، گروه شیمی، دانشگاه پیام نور، تهران، ایران
4 - دانش آموخته دکتری، گروه علوم و صنایع غذایی، دانشکده مهندسی شیمی، دانشگاه صنعتی سهند، تبریز، ایران.
کلید واژه: آنتی اکسیدانی, اسانس روغنی نعناع, بهینهسازی, شبیهسازی, ضد باکتریایی.,
چکیده مقاله :
امروزه بحث پژوهش درزمینه گیاهان دارویی و غذایی حائز اهمیت بوده و گسترش دامنه داروهای جدید از منابع طبیعی بهعنوان راهکاری مناسب و دارای ارزش راهبردی و اقتصادی اهمیت خاصی پیداکرده است. یکی از این گیاهان مناسب و کاربردی نعناع (Mentha spicata L) بوده و خواص فراوان دارویی دارد. با انجام اسانسگیری با دستگاه کلونجر مقدار mL 4/2 اسانس روغنی نعناع به دست آمد، جهت بهینهسازی شرایط نگهداری، اسانس استخراج شده تحت چهار شرایط مختلف نگهداری: (1)درب باز محفظه در دمای محیط (2)درب بسته محفظه در دمای محیط (3)درب باز محفظه در دمای یخچال (4)درب بسته محفظه در دمای یخچال قرار گرفت. از نرمافزار COMSOL Multiphysics با هدف دنبال کردن شبیه سازی شرایط مختلف نگهداری اسانس استخراج شده استفاده گردید. با شبیهسازی فرآیند انتقال جرم تحت شرایط مختلف نگهداری، زمان اولیه تبخیر اسانس برای 4 حالت در شرایط نگهداری (1)، (2)، (3) و(4) به ترتیب زمانهای 30، 105، 270 و 480 دقیقه به دست آمد. به عبارتی پس از گذشت زمانهای محاسبه شده کاهش حجم در اسانس استخراجشده اتفاق خواهد افتاد. فعالیت آنتیاکسیدانی اسانس نعناع با روش DPPH اندازهگیری شده و مقدار 56% بدست آمد. پس از 144 ساعت زمان نگهداری فعالیت آنتیاکسیدانی نمونهها با شرایط مختلف (1)الی(4)به ترتیب به مقادیر 7%، 18%، 13% و 47% رسید. نتایج خاصیت ضدباکتریایی اسانس نعناع در مقابل دوگونه مختلف باکتریایی گرم منفی (اشرشیا کولی) و گرم مثبت (استافیلوکوکوس اورئوس) ارزیابی شده و خاصیت ضد باکتریایی اسانس در مقابل باکتری گرم مثبت (mm 22) بیشتر از باکتری گرم منفی (mm 17) بود. ارزیابی خاصیت ضد باکتریایی اسانس نیز تحت 4 شرایط مختلف با گذشت 144 ساعت، بهترین شرایط نگهداری شرایط (4)بوده که در مقابل باکتری گرم مثبت، کاهش 13% معادلmm 19 و در مقابل باکتری گرم منفی با کاهش 11% خاصیت، قطر هاله تشکیلشده mm 15 به دست آمد.
Nowadays the discussion of research in the field of medicinal and food plants is important, and expanding the range of new drugs from natural sources as a suitable solution with strategic and economic value has become particularly important. One of these suitable and practical plants is mint (Mentha spicata L) and has many medicinal properties. 2.4 mL of mint essential oil was obtained by extracting the essential oil with a Clevenger device. In order to optimize the storage conditions, the extracted essential oil was stored under four different storage conditions: (1) open door of the chamber at ambient temperature (2) Closed compartment door at ambient temperature (3) Open compartment door at refrigerator temperature (4) Closed compartment door was placed at refrigerator temperature. COMSOL Multiphysics software was used with the aim of following the simulation of different storage conditions of the extracted essential oil. By simulating the mass transfer process under different storage conditions, the initial time of essential oil evaporation for 4 conditions in the storage conditions (1), (2), (3) and (4) were 30, 105, respectively. 270 and 480 min were obtained. In other words, after the calculated times, the volume reduction will occur in the extracted essential oil. The antioxidant property of mint essential oil was measured by the DPPH method and the value was 56%. After 144 hours of storage time, the antioxidant property of the samples with different conditions (1) to (4) reached the values of 7%, 18%, 13% and 47%, respectively. The results of the antibacterial properties of min essential oil against two different gram-negative (Escherichia coli) and gram-positive (Staphylococcus aureus) bacterial species were evaluated and the antibacterial properties of the essential oil against gram-positive bacteria (22 mm) were higher than gram-negative bacteria (17 mm). The evaluation of the antibacterial property of the essential oil under 4 different conditions with 144 hours passed, the best maintenance condition was condition (4) in which against gram positive bacteria, a reduction of 13% equivalent to 19 mm and against gram negative bacteria with a reduction of 11% property, halo diameter Formed 15 mm was obtained
Introduction
Different and diverse diseases impose a huge financial burden on human societies. Although antibiotics synthesized in the past decades have been able to play an important role in the treatment of these diseases, the problems that have arisen in relation to the emergence of microbial resistance to antibiotics have led to a tendency to use more and more herbal medicines (18). Today, the discussion of research and study in the field of various plants that have potential medicinal and nutritional applications is very important, and expanding the scope of new drugs from natural sources has become particularly important as a suitable solution with strategic and economic value at the global level.So that currently these substances and their derivatives are consumed as natural food additives and a significant percentage of herbal medicines derived from natural sources are used in medical centers (1). In the food industry, due to the negative tendency of people to consume foods that contain chemical preservatives, it has caused them to use herbal sources as antimicrobial and antioxidant agents in addition to being used as flavoring agents (13).
One of these suitable and practical plants is mint (scientific name Mentha spicata L), which has a warm and dry nature and has many medicinal properties and can be consumed in various forms. Mint species belong to the mint family and are widely distributed in Europe, Asia, Africa, Australia and North America (14).Mint is one of the aromatic and flavorful edible plants that is easily grown in cultivation and autoclaved. Most mint species are perennial, and are widely cultivated as industrial products for the production of essential oils (12). The use of various plant derivatives, including essential oils, tinctures and plant extracts, which are processed products of medicinal plants, can be a suitable alternative to synthetic preservatives and show various applications in the food industry. Also, due to the high antibacterial properties of these materials, they can be used in many pharmaceutical applications as an alternative to chemical drugs, while the side effects of these compounds are less than chemical drugs (17). Essential oils are generally liquid and contain a mixture of different compounds.The quantity and quality of essential oils produced by different plant species are directly related to the biosynthesis, metabolism, and biological activities of the plant, which are also dependent on the climatic conditions of the plant's environment (11). Peppermint essential oil is one of the most widely used essential oils, which has many fans due to its cool smell and is prepared by distillation from the leaves and flowering branches of this plant. Peppermint essential oil contains approximately 40% menthol, which is the active ingredient and the source of the aroma and cooling effect of mint. Its essential oil is one of the substances that has high antioxidant properties compared to other medicinal plants. Peppermint essential oil is widely used for various purposes. Today, this oil is widely used in the preparation of foods, perfumes, and to treat various types of problems.The most important property of mint is to relieve digestive discomforts such as stomachache (7 and 23). The hydrophobic nature of essential oils and some of their special properties, including low solubility in water, volatility, and high concentration of essential oils, have limited the use of these natural compounds in foods, especially beverages. Also, despite the above, the rapid oxidation and chemical instability of essential oils in the presence of light, moisture, and high temperature are disadvantages that have limited their application and use (19). To overcome this problem and optimally use essential oils in food and pharmaceuticals, appropriate solutions should be sought that will not only not undergo undesirable changes, but also enhance the unique properties of these substances.The various factors affecting the preservation of essential oils must be controlled under appropriate conditions so that the extracted essential oil retains its inherent properties (16 and 20). One of the proposed solutions, in addition to conducting operational experiments, is to perform simulations using software. Doing this has the ability to detect the output conditions of a process. Also, using these techniques, they can be used not only to achieve scientific goals, but also to carry out human daily affairs. By performing simulations, one can easily control the movements and reactions of a system. Controlling these movements usually involves a lot of cost and time, but by performing simulations, one can perform these studies at low cost and reach the best choice (10, 15, 18 and 22).The present study was conducted with various objectives, including the following:
1- Extraction of mint essential oil with an optimal and appropriate method.
2- Simulation of the storage conditions of the extracted essential oil under various conditions using COMSOL Multiphysics software version 5.6 made in the United States.
3- Investigation of the antioxidant and antibacterial properties of mint essential oil extracted under various storage conditions. Finally, the results obtained from the simulation and the practical experiments were compared with each other and the final conclusion was reached.
Materials and Methods
Raw materials
In the present study, mint plants were used, which were purchased from local markets in Mahabad. Distilled water (Bahran Chemical Company) was used as the solvent for the essential oil extraction.To investigate the bacterial properties, two bacteria, Staphylococcus aureus (PTCC 1112) and Escherichia coli (PTCC 1270), purchased from the Iranian Microbial Bank, were used, and to investigate the antioxidant properties, 2,2-diphenyl-2-picrylhydrazyl (DPPH) was used.
Extraction of peppermint essential oil
According to previous studies, extraction of peppermint essential oil was carried out using a Clevenger apparatus according to the Ahmadi and Jafarizadeh Malmiri method as follows (2). The purchased peppermint plant was finely ground and turned into powder using a Best model electric grinder made in Iran to increase the mass transfer rate and extract as much essential oil as possible.100 grams of the obtained product along with 500 ml of distilled water were transferred separately to different parts of the Clevenger glass essential oil extractor and the essential oil was extracted for 2.5 hours by water and steam distillation at 200 °C, and 2.4 ml of mint essential oil was obtained.
Analysis and investigation of properties
After extracting mint essential oil by the stated method, infrared spectroscopy (FTIR) analysis was performed to identify the functional groups of the extracted essential oil using a Shimadzu UNICAM 800 device using an inert substance KBr in the range of 400 to 4000 cm-1 wavenumber. In order to investigate and optimize the storage conditions of the extracted mint essential oil, the obtained material was placed under four different storage conditions as follows.Refrigerator temperature (oC 4) - open chamber door
Refrigerator temperature (oC 4) - closed chamber door
Ambient temperature (oC 25) - open chamber door
Ambient temperature (oC 25) - closed chamber door
In order to investigate the properties of the extracted essential oil and the effect of storage conditions on its properties, the amount of extracted essential oil, antioxidant properties using the DPPH method, and also the antibacterial properties of the extracted substance using the well diffusion method were performed using the method described in the research of Ahmadi and Jafarizadeh Malmiri after a certain period of time obtained from the simulation results (3 and 4).
Simulation
As stated in the introduction section, the COMSOL Multiphysics software was used to simulate different storage conditions of the extracted essential oil (described in the previous section - Analysis and investigation of properties) based on the laws of mass transfer and its diffusion rate in the environment (5).Problem Theory: In the present study, due to the stationary nature of the extracted essential oil in the storage chamber under various temperature conditions, the concentration gradient was formed through the mass transfer diffusion mechanism, and the higher the mass transfer rate, the more undesirable the phenomenon, and the extracted essential oil lost more properties. In other words, after performing the simulation and obtaining the results, the mass transfer rate should be as low as possible so that the extracted mint essential oil maintains its properties.
Physics and Geometry of the Problem (Physical Model): The physical state of the problem and its geometric shape were one of the important parts of the simulation, in which 4 separate samples of McCarthy tubes containing extracted mint essential oil under different ambient temperature and refrigerator temperature conditions with the door closed and open were used. Table 1 shows the dimensional specifications of the McCarthy container, and Figure 1 (a and b) shows the samples under study.Table 1- Dimensions and sizes of the container containing mint essential oil (centimeters)
Dimensions
Height 5
Radius 1.25
Thickness 0.25
Figure 1- Samples containing extracted mint essential oil
A) Samples stored at refrigerator temperature
B) Samples stored at room temperature
Equations governing the physics of the problem, mathematical model and solution method: One of the basic and main principles for simulating various phenomena is the equations governing the physics of the problem, which were studied to solve the present problem, model and obtain the mass transfer rate by the diffusion mechanism. In the designed system studied on the physics of the problem, the general mass transfer equation was used, the general goal of which is to obtain a prediction of the concentration of the essential oil dispersed in the environment at a specific time, the equations governing mass transfer are stated in this section.In equation 1, the general structure of unsteady mass transfer (variable with time) which includes various parts is reported:
(1)
In the present equation, R is related to the reaction term, D is the diffusion coefficient, t is the process time, C is the concentration and u is the fluid velocity.
If equation 1 is expressed in an expanded form, the general mass transfer equation will be transformed into equation 2 in the cylindrical coordinate system as follows:
(2)
Equation 2 contains various types of parts, many of which are not reported in the system under study, therefore, the general unsteady mass transfer equation is simplified with the following assumptions and some parts are eliminated. The assumptions made in modeling the diffusion and diffusion of essential oil are as follows:
1- Constant temperature and pressure are considered during the process.
2- Mass transfer is in the z direction and other coordinate directions are ignored.
3- No reaction occurs in the system.4- Mass transfer occurs solely through the diffusion mechanism and due to the fluid being stationary, there is no mass transfer in the form of displacement.
5- The diffusion coefficient of the essential oil in the environment (ambient air and refrigerator) is considered constant.
With the assumptions considered, Equation 2 is transformed into the following, which is known as Fick's second law:
(3)
With the simplifications made, in order to simulate the process using the mass transfer laws, according to the schematic shown in Figure 2, which governs all four storage conditions, the resistances in the diffusion discussion are specified, and the boundary and initial conditions must be specified, which are discussed in the next section.Figure 2- General schematic of the mass transfer process (infiltration) of essential oil from its storage container
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