ویژگی‌های آنتی‌اکسیدانی عصاره متانولی پوست انار واریته رباب (Punica granatum var. Rabbab)
محورهای موضوعی : علوم و صنایع غذاییعنایت بریزی 1 , سید شهرام شکرفروش 2 , سعید حسین زاده 3
1 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
2 - استاد گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
3 - دانشیار گروه بهداشت مواد غذایی، دانشکده دامپزشکی، دانشگاه شیراز، ایران
کلید واژه: ترکیبات فنولی, فعالیت آنتی‌اکسیدانی, عصاره پوست انار,
چکیده مقاله :
گیاهان منبع غنی از ترکیبات فنولی هستند که مهم ترین آنتی اکسیدان های طبیعی به شمار می آیند. اخیراً مطالعات متعددی روی منابع طبیعی به‌منظور یافتن منابع غنی از آنتی اکسیدان ها و نقش مصرف این ترکیبات در محافظت بدن در برابر صدمات ناشی از استرس اکسیداتیو انجام شده است. این تحقیق به منظور بررسی کمی و کیفی ترکیبات فنولی و فعالیت آنتی اکسیدانی عصاره متانولی پوست انار واریته رباب به عنوان جایگزین آنتی اکسیدان های سنتزی انجام شده است. در این مطالعه، ترکیبات ترکیبات فلاونوئیدی، آنتوسیانیدی و قدرت احیاء کنندگی اندازه گیری شد. در نهایت فعالیت آنتی اکسیدانی عصاره گیاه در غلظت های مختلف با استفاده از روش مهار رادیکال DPPH اندازه گیری گردید. نتایج به‌دست آمده نشان دادند که میزان ترکیبات فنولی، فلاونوئیدی و آنتوسیانیدی موجود در عصاره پوست انار به ترتیب mgTAE/gr83/70، mg CE/gr 33/21 و mMOL/100mL 66/136 می باشد. مطالعه اثر آنتی‌اکسیدانی نشان داد که عصاره متانولی پوست انار (mg/kg 600)، اکسیداسیون لینولئیک اسید را به میزان 61/89 درصد مهار می‌نماید. با افزایش غلظت ترکیبات فنولی عصاره ویژگی ضد رادیکالی آن افزایش پیدا کرده و همبستگی معنی داری بین ویژگی ضد رادیکالی و قدرت احیاء کنندگی عصاره متانولی پوست انار وجود دارد. نتایج نشان داد عصاره متانولی پوست انار سرشار از ترکیبات فنولی بوده و خاصیت آنتی اکسیدانی بالایی دارد. بنابراین می توان از این منبع گیاهی حاوی ترکیبات آنتی اکسیدان به عنوان نگهدارنده در صنایع غذایی استفاده کرد
Plants are riched by phenolic compounds and considered as the main natural antioxidants. Many efforts have been recently made to clarify the source of natural antioxidants and their roles to protect from oxidative stress injuries. The present study was aimed to qualify the phenolic compounds of pomegranate peel extract (PPE) of Rabbab variety and their antioxidant effect to substitute the synthetic compounds. Folin- Ciocalteu method was employed to investigate phenolic compound, while, spectrophotometery is used to measure flavonoid, antocyanin and oxidative ability. The antioxidant activity of different concentration of PPE was measured using DPPH. Results showed the concentrations of 70.83 mg TAE/g, 21.33 mg CE/g and 136.66 mmol/100 mL corresponding to the phenolic, flavonoid and antocyanin compounds, respectively. The antioxidant effect by linoleic system has shown to inhibit 89.61% of linoleic oxidation in the methanolic extract of PPE. Increasing the concentration of phenolic compound was simultaneous to raise its effect and a significant correlation between the antiradical activity and its reduction ability in the methanolic extract. The current results revealed the antioxidant activity of methanolic extract of Rabbab variety PPE and thus are recommended to apply in food industries.
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● Negi, P. S. and Jayaprakasha, G. K. (2003). Antioxidant and antibacterial activities of Punica granitum peel extracts. Journal of Food Science, 68: 1473–1477.
● Osawa, T. (1999). Protective role of dietary polyphenols in oxidative stress. Mechanisms and Ageing Development, 111 (2-3): 133-39.
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● Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S. and Kondaiah. N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C). Meat Science, 88: 409– 414.
● Wang, H., Li, Z.X. and Li, Y. P. (1999). The composition of the fatty acids in the seed oil of Punica granatum and its application. Chineese Journal of Oil, 23: 54- 56.
● Wang, R.F., Xie, W.D., Zhang, Z., Xing, D.M., Ding, Y., Wang, W., Ma, C. and Du, L.J. (2004). Bioactive compounds from the seeds of punica granatum (Pomegranate). Journal of Natural products,67: 2096-2098.
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● Yearbook of Fisheries Organization of Iran (2008).1st edition, pp. 40.
● Zhang. L., Yang, X., Yuanhu Zhang, Y., Wang, L. and Zhang, R. (2011). In vitroantioxidant properties of different parts of pomegranate flowers. Food and bioproducts processing, 89: 234–240.
● Zheng, W. and Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agriculture Food Chemistry, 49 (11): 5165-70.
● Anonymous (2010). Ministry of Agriculture Jihad. Pomegranate picture ID. pp. 12 [In Farsi].
● Adhami, V.M. and Mukhtar, H.) 2006(. Polyphenols from green tea and pomegranate for prevention of prostate cancer. Free Radical Research, 40: 1095–1104.
● Cam, M. and Hısil, Y.A. (2010). Pressurised water extraction of polyphenols from pomegranate peels. Food Chemistry, 123: 878–885.
● Eghdami, A. and Eradatmand asli, D. (2010). Determination of Antioxidant Capacity of Pomegranate Juice by Using 2, 2-Diphenyl-1-picrylhydrazyl. Organic Chemistry Journal, 1: 30-33.
● Eghdami, A., Moghaddasi, M.S., and Sadeghi, F. (2011). Determination of Antioxidant Activity of Juice and Peel Extract of Three Variety of Pomegranate and Clinical Study. Advances in Environmental Biology, 5(8): 2282-2287.
● Iqbal, S., Haleem, S., Akhtar, M., Zia-ul-Haq, M. and Akbar, J. (2008). Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food Research International, 41: 194–200.
● Jayaprakasha, G. K., Singh, R. P. and Sakariah, K. K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in-vitro. Food Chemistry, 73: 285−290.
● Karakaya, S., El, S.N. and Tas, A.A. (2001). Antioxidant activity of some foods containing phenolic compounds. International Journal of Food Science Nutrition, 52 (6): 501-508.
● Negi, P. S. and Jayaprakasha, G. K. (2003). Antioxidant and antibacterial activities of Punica granitum peel extracts. Journal of Food Science, 68: 1473–1477.
● Osawa, T. (1999). Protective role of dietary polyphenols in oxidative stress. Mechanisms and Ageing Development, 111 (2-3): 133-39.
● Pavlina, D.D. and Constantinos, T. (2005). Physical and Chemical Characteristics of Pomegranate. Hort science, 40(5): 1200- 1203.
● Sherwin, E. R. (1998). Oxidation and antioxidants in fat and oil processing. Journal of American Oil Chemist Society, 55: 809−814.
● Stoclet, J.C., Chataigneau, T., Ndiaye, M., Oak, M.H., El, B.J. and Chataigneau, M. et al. (2004). Vascular protection by dietary polyphenols. European Journal of Pharmacology, 500 (1-3): 299-313.
● Tanaka, T., Nonaka, G., Nishioka, I. and Miyahara, K. (1986). Tannins and related compounds. Part 37. Isolation and structure elucidation of elaeocarpusin, a novel ellagitannin from Elaeocarpus sylvestris var. Ellipticus. Journal of Chemical Society, Perkin Transactions 1, 369-376.
● Vaithiyanathan, S., Naveena, B.M., Muthukumar, M., Girish, P.S. and Kondaiah. N. (2011). Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4 °C). Meat Science, 88: 409– 414.
● Wang, H., Li, Z.X. and Li, Y. P. (1999). The composition of the fatty acids in the seed oil of Punica granatum and its application. Chineese Journal of Oil, 23: 54- 56.
● Wang, R.F., Xie, W.D., Zhang, Z., Xing, D.M., Ding, Y., Wang, W., Ma, C. and Du, L.J. (2004). Bioactive compounds from the seeds of punica granatum (Pomegranate). Journal of Natural products,67: 2096-2098.
● Wenjuan, Q.u., Zhongli, P. and Haile, Ma. (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Food Engergy, 16-23.
● Yearbook of Fisheries Organization of Iran (2008).1st edition, pp. 40.
● Zhang. L., Yang, X., Yuanhu Zhang, Y., Wang, L. and Zhang, R. (2011). In vitroantioxidant properties of different parts of pomegranate flowers. Food and bioproducts processing, 89: 234–240.
● Zheng, W. and Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agriculture Food Chemistry, 49 (11): 5165-70.
