تاثیر شرایط عصاره‌گیری با روش‌های اولتراسونیک و خیساندن، بر میزان استخراج ترکیبات فنولی و بازده استخراج میوه عناب (Ziziphus spp.)
محورهای موضوعی : فیتوشیمی
زهرا خوشدونی فراهانی
1
,
محمد علی موسوی
2
1 - دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد، گروه علوم و صنایع غذایی، دانشکده مهندسی بیوسیستم کشاورزی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران،
کرج، ایران
کلید واژه: میوه عناب, خیساندن, حمام فراصوت, روش استخراج, حلال, ترکیبات فنولی,
چکیده مقاله :
هدف: گیاهان از مهم‌ترین منابع حاوی ترکیبات فنولی بوده که آنتی اکسیدان‌های طبیعی را نیز شامل می‌شوند. هدف تحقیق حاضر بررسی تاثیر دو روش استخراج با حمام فراصوت و خیساندن بر میزان استخراج ترکیبات فنولی از میوه عناب با استفاده از دو حلال آب و اتانول80% بود. روش‌شناسی:در روش حمام فراصوت از دو حلال آب و اتانول80% در سه سطح زمانی 15، 30 و 60 دقیقه و دو سطح دمایی 50 و 70 درجه سلسیوس استفاده شد. در روش خیساندن دو حلال آب و اتانول80% و ترکیب آنها مورد استفاده قرار گرفت و میزان ترکیبات فنولی با استفاده از روش فولین سیوکالتیو و بازده استخراج عصاره‌ها تعیین شدند. یافته‌ها:براساس نتایج حاصل، در روش استخراج با حمام فراصوت، حلال اتانول80%، زمان60 دقیقه و دمای50 درجه سلسیوس بیشترین میزان ترکیبات فنولی (33/86 میلی گرم معادل اسیدگالیک در صد گرم نمونه خشک) را از میوه عناب استحصال نمود و بازده استخراج عصاره آن نیز 66/95% بود. در روش استخراج به کمک خیساندن، حلال اتانول80% بالاترین میزان ترکیبات فنولی (40/61 میلی گرم معادل اسیدگالیک در صد گرم نمونه خشک) را استخراج نمود و بازده استخراج عصاره 77% بود. نتیجه‌گیری:طبق نتایج هر دو روش، میزان استخراج ترکیبات زیست فعال براساس نوع حلال، دمای مورد استفاده و زمان به کار رفته تفاوت معنی‌داری با یکدیگر داشتند و حلال اتانول80% بهترین حلال برای استخراج ترکیبات مورد نظر بود. استخراج به کمک حمام فراصوت تاثیر معنی‌داری در میزان استخراج ترکیبات فنولیک میوه عناب داشت.
Background: Plants are among the most important sources of phenolic compounds, which also include natural antioxidants. The aim of this study was to investigate the effect of two methods of extraction by ultrasonic bath and maceration on the extraction of phenolic compounds from jujube fruit using water and 80% ethanol solvents. Methods: In the ultrasonic bath method, water and 80% ethanol solvents were used in three time levels of 15, 30 and 60 minutes and two temperature levels of 50 and 70 °C. In the maceration method, water and 80% ethanol solvents and their combinations were used and the content of phenolic compounds using the Folin-Ciocalteu method and the extraction efficiency of the extracts were determined. Results: Based on the results of ultrasonic bath extraction method, 80% ethanol solvent, 60 minutes and 50 °C extracted the highest content of phenolic compounds (86.33 mg GAE/100 g of dry sample) from the fruit and the extraction efficiency of its extract was 95.66%. In the maceration extraction method, 80% ethanol solvent extracted the highest content of phenolic compounds (61.40 mg GAE/100 g of dry sample) and the extraction efficiency of the extract was 77%. Conclusion: According to the results of both methods, the content of extraction of bioactive compounds based on the type of solvent, temperature and time were significantly different and 80% ethanol solvent was the best solvent for the extraction of compounds. Ultrasonic extraction had a significant effect on the extraction of phenolic compounds of jujube fruit.
Ksouri R, Falleh H, Megdiche W, Trabelsi N, Mhamdi B, Chaieb K, Bakrouf A, Magné C & Abdelly C. Antioxidant and antimicrobial activities of the edible medicinal halophyte Tamarix gallica L. and related polyphenolic constituents. Food and Chemical toxicology. 2009; 47(8): 2083-2091.
Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. European Journal of Cancer. 2000; 36(10): 1235-1247.
Kris-Etherton PM, Lichtenstein AH, Howard BV, Steinberg D, Witztum JL. Antioxidant vitamin supplements and cardiovascular disease. Circulation. 2004; 110(5): 637-641.
Mahdavi DL, Deshpande SS, Salunkhe DK. Food Antioxidant. New York: Marcel Dekker Inc. 1995: 746.
San B, Yildirim AN. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. Journal of food composition and analysis. 2010; 23(7): 706-710.
Golmohammadi F. Medicinal plant of Jujube (Ziziphus jujuba) and its indigenous knowledge and economic importance in desert regions in east of Iran: situation and problems. Technical Journal of Engineering and Applied Sciences. 2013; 3(6): 493-505.
Nazni P, Mythili A. Formulation and optimization of vitamin-C rich beverage prepared from ziziphus jujube. International Journal of Food and Nutritional Sciences. 2013; 2(2): 54.
Sun YF, Liang ZS, Shan CJ, Viernstein H, Unger F. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex HF Chou fruits based on geographical origin by TOPSIS method. Food Chemistry. 2011; 124(4): 1612-1619.
Najafabadi NS, Sahari MA, Barzegar M, Esfahani ZH. Effect of gamma irradiation on some physicochemical properties and bioactive compounds of jujube (Ziziphus jujuba var vulgaris) fruit. Radiation Physics and Chemistry. 2017; 130: 62-68.
Ebrahimi H, Pouyan M, Ragh Ara H, Shahi T, Hosseini S, Kohansal Vajargah S. A Review of the Chemical Compounds and Applications of Jujube in Traditional Medicine. Barberry and Jujube Extension Journal. 2019; 1: 26-37 [In persian].
Betancourt AO. Analysis, extraction and recovery of poly-3-hydroxybutyrate in the biomass. University of Quebec at Montreal Thesis. 2008; 45-55.
Hayouni EA, Abedrabba M, Bouix M, Hamdi M. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food chemistry. 2007; 105(3): 1126-1134.
Garcia-Vaquero M, Rajauria G, Tiwari B. Conventional extraction techniques: Solvent extraction. In Sustainable Seaweed Technologies, Elsevier. 2020: 171-189.
Wang L, Weller CL. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology. 2006; 17(6): 300-312.
Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrasonics sonochemistry. 2001; 8(3): 303-313.
Luque-Garcıa JL, De Castro ML. Where is microwave-based analytical equipment for solid sample pre-treatment going?. TrAC Trends in Analytical Chemistry. 2003; 22(2):
90-98.
Han HJ, Lee JS, Park SA, Ahn JB, Lee HG. Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity. Colloids and Surfaces B: Biointerfaces. 2015; 130: 93-100.
Prachayasittikul S, Buraparuangsang P, Worachartcheewan A, Isarankura-Na-Ayudhya C, Ruchirawat S, Prachayasittikul V. Antimicrobial and antioxidative activities of bioactive constituents from Hydnophytum formicarum Jack. Molecules. 2008; 13(4): 904-21.
Martino E, Ramaiola I, Urbano M, Bracco F, Collina S. Microwave-assisted extraction of coumarin and related compounds from Melilotus officinalis (L.) Pallas as an alternative to Soxhlet and ultrasound-assisted extraction. Journal of chromatography A. 2006; 1125(2): 147-151.
Rostami H, Gharibzahedi SM. Microwave-assisted extraction of jujube polysaccharide: optimization, purification and functional characterization. Carbohydrate polymers. 2016; 143: 100-107.
Chen Q, Zhao J, Liu M, Cai J, Liu J. Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. Journal of Pharmaceutical and Biomedical Analysis. 2008; 46(3): 568-573.
Rezaei S, Rezaei K, Haghighi M, Labbafi M. Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace. Food science and biotechnology. 2013; 22(5): 1-6.
Tuncel NB, Yılmaz N. Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae). Journal of Food Science and Technology. 2015; 52(1): 141-150.
Falleh H, Ksouri R, Lucchessi ME, Abdelly C, Magné C. Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tropical Journal of Pharmaceutical Research. 2012; 11(2): 243-249.
Khalili M, Ebrahimzadeh MA. A review on antioxidants and some of their common evaluation methods. Journal of Mazandaran University Medical Science. 2015; 24(120): 188-208 [In Persian].
Mokrani A, Madani K. Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology. 2016; 162: 68-76.
Rafińska K, Pomastowski P, Rudnicka J, Krakowska A, Maruśka A, Narkute M, Buszewski B. Effect of solvent and extraction technique on composition and biological activity of Lepidium sativum extracts. Food chemistry. 2019; 289: 16-25.
Nawaz H, Shad MA, Rehman N, Andaleeb H, Ullah N. Effect of solvent polarity on extraction yield and antioxidant properties of phytochemicals from bean (Phaseolus vulgaris) seeds. Brazilian Journal of Pharmaceutical Sciences. 2020: 56.
DOI: https://doi.org/10.1590/s2175-97902019000417129
Ebrahimzadeh MA, Askari M, Forouzani M. Evaluation of three methods for the extraction of antioxidants from Cucumis melo L. fruit and leaves. International Journal of Forest, Soil and Erosion. 2013; 3(3): 95-99.
Khalili M, Fathi H, Ebrahimzadeh MA. Antioxidant activity of bulbs and aerial parts of Crocus caspius, impact of extraction methods. Pak J Pharm Sci. 2016; 29(3):773-777.
Rostagno MA, Palma M, Barroso CG. Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A. 2003; 1012(2): 119-128.
Abadi BJ. Optimization of extraction of barberry using ultrasonic and response surface methods. Master thesis, Islamic Azad University, Ghuchan Branch. 2011 [In Persian].
Ghorbani M, Abunajmi M, Ghorbani Javid M, Arab Hosseini A. The effect of ultrasonic extraction conditions on the performance and antioxidant properties of fennel extract (Foeniculum vulgare). Journal of Food Science and Technology. 2017; 67(14): 63-73
[In Persian].
Salarbashi D. Evaluation of antioxidant properties of plant (Achilleamillefolium). Master thesis, Islamic Azad University, Sabzevar Ranch. 2009 [In Persian].
Vilkhu K, Mawson R, Simons L, Bates D. Applications and opportunities for ultrasound assisted extraction in the food industry-A review. Innovative Food Science & Emerging Technologies. 2008; 9(2): 161-169.
Ma Y, Ye X, Hao Y, Xu G, Xu G, Liu D. Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel. Ultrasonics Sonochemistry. 2008; 15(3): 227-232.
Rosangela J, LisianeF, Valeria P, Claudio D, Ana Paula O, Jose O. The use of ultrasound in the extraction of Ilex paraguariensis leaves: a comparison with maceration. Ultrasonics Sonochemistry. 2007; 14: 6-12.
Kongkiatpaiboon S, Gritsanapan W. Optimized extraction for high yield of insecticidal didehydrostemofoline alkaloid in Stemona collinsiae root extracts. Industrial Crops and Products. 2013; 41: 371-374.
Wu Z, Li H, Wang Y, Yang D, Tan H, Zhan Y, Yang Y, Luo Y, Chen G. Optimization extraction, structural features and antitumor activity of polysaccharides from Z. jujuba cv. Ruoqiangzao seeds. International journal of biological macromolecules. 2019; 135:
1151-1161.
Dias AL, Sergio CS, Santos P, Barbero GF, Rezende CA, Martínez J. Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling. Journal of Food Engineering. 2017; 198: 36-44.
Wang J, Sun B, Cao Y, Tian Y, Li X. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry. 2008; 106(2): 804-810.
Zemouri-Alioui S, Louaileche H, George B. Effects of ultrasound-assisted extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of jujube (Ziziphus jujuba mill.) leaves. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology. 2018; 42(1): 96-108.
_||_Ksouri R, Falleh H, Megdiche W, Trabelsi N, Mhamdi B, Chaieb K, Bakrouf A, Magné C & Abdelly C. Antioxidant and antimicrobial activities of the edible medicinal halophyte Tamarix gallica L. and related polyphenolic constituents. Food and Chemical toxicology. 2009; 47(8): 2083-2091.
Owen RW, Giacosa A, Hull WE, Haubner R, Spiegelhalder B, Bartsch H. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. European Journal of Cancer. 2000; 36(10): 1235-1247.
Kris-Etherton PM, Lichtenstein AH, Howard BV, Steinberg D, Witztum JL. Antioxidant vitamin supplements and cardiovascular disease. Circulation. 2004; 110(5): 637-641.
Mahdavi DL, Deshpande SS, Salunkhe DK. Food Antioxidant. New York: Marcel Dekker Inc. 1995: 746.
San B, Yildirim AN. Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections. Journal of food composition and analysis. 2010; 23(7): 706-710.
Golmohammadi F. Medicinal plant of Jujube (Ziziphus jujuba) and its indigenous knowledge and economic importance in desert regions in east of Iran: situation and problems. Technical Journal of Engineering and Applied Sciences. 2013; 3(6): 493-505.
Nazni P, Mythili A. Formulation and optimization of vitamin-C rich beverage prepared from ziziphus jujube. International Journal of Food and Nutritional Sciences. 2013; 2(2): 54.
Sun YF, Liang ZS, Shan CJ, Viernstein H, Unger F. Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex HF Chou fruits based on geographical origin by TOPSIS method. Food Chemistry. 2011; 124(4): 1612-1619.
Najafabadi NS, Sahari MA, Barzegar M, Esfahani ZH. Effect of gamma irradiation on some physicochemical properties and bioactive compounds of jujube (Ziziphus jujuba var vulgaris) fruit. Radiation Physics and Chemistry. 2017; 130: 62-68.
Ebrahimi H, Pouyan M, Ragh Ara H, Shahi T, Hosseini S, Kohansal Vajargah S. A Review of the Chemical Compounds and Applications of Jujube in Traditional Medicine. Barberry and Jujube Extension Journal. 2019; 1: 26-37 [In persian].
Betancourt AO. Analysis, extraction and recovery of poly-3-hydroxybutyrate in the biomass. University of Quebec at Montreal Thesis. 2008; 45-55.
Hayouni EA, Abedrabba M, Bouix M, Hamdi M. The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food chemistry. 2007; 105(3): 1126-1134.
Garcia-Vaquero M, Rajauria G, Tiwari B. Conventional extraction techniques: Solvent extraction. In Sustainable Seaweed Technologies, Elsevier. 2020: 171-189.
Wang L, Weller CL. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology. 2006; 17(6): 300-312.
Vinatoru M. An overview of the ultrasonically assisted extraction of bioactive principles from herbs. Ultrasonics sonochemistry. 2001; 8(3): 303-313.
Luque-Garcıa JL, De Castro ML. Where is microwave-based analytical equipment for solid sample pre-treatment going?. TrAC Trends in Analytical Chemistry. 2003; 22(2):
90-98.
Han HJ, Lee JS, Park SA, Ahn JB, Lee HG. Extraction optimization and nanoencapsulation of jujube pulp and seed for enhancing antioxidant activity. Colloids and Surfaces B: Biointerfaces. 2015; 130: 93-100.
Prachayasittikul S, Buraparuangsang P, Worachartcheewan A, Isarankura-Na-Ayudhya C, Ruchirawat S, Prachayasittikul V. Antimicrobial and antioxidative activities of bioactive constituents from Hydnophytum formicarum Jack. Molecules. 2008; 13(4): 904-21.
Martino E, Ramaiola I, Urbano M, Bracco F, Collina S. Microwave-assisted extraction of coumarin and related compounds from Melilotus officinalis (L.) Pallas as an alternative to Soxhlet and ultrasound-assisted extraction. Journal of chromatography A. 2006; 1125(2): 147-151.
Rostami H, Gharibzahedi SM. Microwave-assisted extraction of jujube polysaccharide: optimization, purification and functional characterization. Carbohydrate polymers. 2016; 143: 100-107.
Chen Q, Zhao J, Liu M, Cai J, Liu J. Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. Journal of Pharmaceutical and Biomedical Analysis. 2008; 46(3): 568-573.
Rezaei S, Rezaei K, Haghighi M, Labbafi M. Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace. Food science and biotechnology. 2013; 22(5): 1-6.
Tuncel NB, Yılmaz N. Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae). Journal of Food Science and Technology. 2015; 52(1): 141-150.
Falleh H, Ksouri R, Lucchessi ME, Abdelly C, Magné C. Ultrasound-assisted extraction: Effect of extraction time and solvent power on the levels of polyphenols and antioxidant activity of Mesembryanthemum edule L. Aizoaceae shoots. Tropical Journal of Pharmaceutical Research. 2012; 11(2): 243-249.
Khalili M, Ebrahimzadeh MA. A review on antioxidants and some of their common evaluation methods. Journal of Mazandaran University Medical Science. 2015; 24(120): 188-208 [In Persian].
Mokrani A, Madani K. Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit. Separation and Purification Technology. 2016; 162: 68-76.
Rafińska K, Pomastowski P, Rudnicka J, Krakowska A, Maruśka A, Narkute M, Buszewski B. Effect of solvent and extraction technique on composition and biological activity of Lepidium sativum extracts. Food chemistry. 2019; 289: 16-25.
Nawaz H, Shad MA, Rehman N, Andaleeb H, Ullah N. Effect of solvent polarity on extraction yield and antioxidant properties of phytochemicals from bean (Phaseolus vulgaris) seeds. Brazilian Journal of Pharmaceutical Sciences. 2020: 56.
DOI: https://doi.org/10.1590/s2175-97902019000417129
Ebrahimzadeh MA, Askari M, Forouzani M. Evaluation of three methods for the extraction of antioxidants from Cucumis melo L. fruit and leaves. International Journal of Forest, Soil and Erosion. 2013; 3(3): 95-99.
Khalili M, Fathi H, Ebrahimzadeh MA. Antioxidant activity of bulbs and aerial parts of Crocus caspius, impact of extraction methods. Pak J Pharm Sci. 2016; 29(3):773-777.
Rostagno MA, Palma M, Barroso CG. Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A. 2003; 1012(2): 119-128.
Abadi BJ. Optimization of extraction of barberry using ultrasonic and response surface methods. Master thesis, Islamic Azad University, Ghuchan Branch. 2011 [In Persian].
Ghorbani M, Abunajmi M, Ghorbani Javid M, Arab Hosseini A. The effect of ultrasonic extraction conditions on the performance and antioxidant properties of fennel extract (Foeniculum vulgare). Journal of Food Science and Technology. 2017; 67(14): 63-73
[In Persian].
Salarbashi D. Evaluation of antioxidant properties of plant (Achilleamillefolium). Master thesis, Islamic Azad University, Sabzevar Ranch. 2009 [In Persian].
Vilkhu K, Mawson R, Simons L, Bates D. Applications and opportunities for ultrasound assisted extraction in the food industry-A review. Innovative Food Science & Emerging Technologies. 2008; 9(2): 161-169.
Ma Y, Ye X, Hao Y, Xu G, Xu G, Liu D. Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel. Ultrasonics Sonochemistry. 2008; 15(3): 227-232.
Rosangela J, LisianeF, Valeria P, Claudio D, Ana Paula O, Jose O. The use of ultrasound in the extraction of Ilex paraguariensis leaves: a comparison with maceration. Ultrasonics Sonochemistry. 2007; 14: 6-12.
Kongkiatpaiboon S, Gritsanapan W. Optimized extraction for high yield of insecticidal didehydrostemofoline alkaloid in Stemona collinsiae root extracts. Industrial Crops and Products. 2013; 41: 371-374.
Wu Z, Li H, Wang Y, Yang D, Tan H, Zhan Y, Yang Y, Luo Y, Chen G. Optimization extraction, structural features and antitumor activity of polysaccharides from Z. jujuba cv. Ruoqiangzao seeds. International journal of biological macromolecules. 2019; 135:
1151-1161.
Dias AL, Sergio CS, Santos P, Barbero GF, Rezende CA, Martínez J. Ultrasound-assisted extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L.): Effects on the vegetable matrix and mathematical modeling. Journal of Food Engineering. 2017; 198: 36-44.
Wang J, Sun B, Cao Y, Tian Y, Li X. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry. 2008; 106(2): 804-810.
Zemouri-Alioui S, Louaileche H, George B. Effects of ultrasound-assisted extraction conditions on the recovery of phenolic compounds and in vitro antioxidant activity of jujube (Ziziphus jujuba mill.) leaves. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology. 2018; 42(1): 96-108.
