ارزيابي و مقايسه تركيبات فنلي و فعاليت آنتي‌اكسيداني عصاره اتانولي- آبي و متانولي پوست نارنج

Evaluation and comparison of total phenolic and antioxidant activity of sour orange (Citrus aurantium) hydroethanolic and methanolic peel extract

واﮐﻨﺶﻫﺎي اﮐﺴﯿﺪاﺳﯿﻮن ﺑﺎ ﺗﻮﻟﯿﺪ رادﯾﮑﺎلﻫﺎي آزاد، ﺳﻼﻣﺖ اﻧﺴﺎن را ﺑﻪ ﺧﻄﺮ ﻣﯽاﻧﺪازﻧﺪ و ﺑﺎﻋﺚ ﮐﺎﻫﺶ ﮐﯿﻔﯿﺖ ﺣﺴﯽ و ﺗﻐﺬﯾﻪاي ﻏﺬا ﻣﯽﺷﻮﻧﺪ. از اﯾﻦ رو، ﺗﻼشﻫﺎﯾﯽ ﺑﺮاي ﯾﺎﻓﺘﻦ آﻧﺘﯽاﮐﺴﯿﺪانﻫﺎي ﻃﺒﯿﻌﯽ و ﻣﻮﺛﺮ ﮔﯿﺎﻫﯽ ﺻﻮرت ﮔﺮﻓﺘﻪ اﺳﺖ. در اﯾﻦ ﻣﻄﺎﻟﻌﻪ، ارزﯾﺎﺑﯽ ﻣﯿﺰان ﻓﻨﻞ ﺗﺎم و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ در ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ-آﺑﯽ و ﻣﺘﺎﻧﻮﻟﯽ ﻣﺮﺑﻮط ﺑﻪ ﭘﻮﺳﺖ ﻣﯿﻮه ﻧﺎرﻧﺞ و ﻣﻘﺎﯾﺴﻪ آن ﺑﺎ آﻧﺘﯽاﮐﺴﯿﺪان ﻣﺼﻨﻮﻋﯽ ﺑﻮﺗﯿﻞ ﻫﯿﺪروﮐﺴﯽ ﺗﻮﻟﻮﺋﻦ ﺻﻮرت ﮔﺮﻓﺖ. ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﺑﻪ روش ﻓﻮﻟﯿﻦ- ﺳﯿﻮﮐﺎﻟﺘﻮ ﺑﺮرﺳﯽ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﺑﺎ ﺳﻪ آزﻣﻮن ﻗﺪرت اﺣﯿﺎﮐﻨﻨﺪﮔﯽ، ﻣﻬﺎر DPPH و ABTS ارزﯾﺎﺑﯽ ﺷﺪ. ﻣﺤﺘﻮاي ﻓﻨﻠﯽ ﺑﺮاي ﻋﺼﺎره اﺗﺎﻧﻮﻟﯽ و ﻣﺘﺎﻧﻮﻟﯽ ﺑﻪ ﺗﺮﺗﯿﺐ 0/82± 59/38و 50/96 ±0/51ﻣﯿﻠﯽﮔﺮم ﮔﺎﻟﯿﮏ اﺳﯿﺪ ﺑﺮ ﮔﺮم ﻋﺼﺎره، اﻧﺪازه ﮔﯿﺮي ﺷﺪ. در آزﻣﻮن درﺻﺪ ﺑﺎزدارﻧﺪﮔﯽ رادﯾﮑﺎل آزاد، ﻋﺼﺎرهﻫﺎ اﺛﺮ ﻣﻬﺎري ﻗﺎﺑﻞﺗﻮﺟﻬﯽ ﻧﺸﺎن دادﻧﺪ؛ وﻟﯽ در آزﻣﻮن ABTS ، اﺛﺮ ﻋﺼﺎره ﻣﺘﺎﻧﻮﻟﯽ ﺑﯿﺸﺘﺮ از اﺗﺎﻧﻮﻟﯽ ﺑﻮد. ﯾﺎﻓﺘﻪﻫﺎ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﻫﺮ دو ﻧﻮع ﻋﺼﺎره، داراي ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ ﻧﺴﺒﺘﺎً ﻣﻨﺎﺳﺒﯽ ﻫﺴﺘﻨﺪ؛ ﺑﻪ ﻫﻤﯿﻦ ﻋﻠﺖ، ﻣﯽﺗﻮاﻧﻨﺪ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻣﻨﺒﻊ باﻟﻘﻮه ﻃﺒﯿﻌﯽ در ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ و داروﺋﯽ ﭘﯿﺸﻨﻬﺎد ﺷﻮﻧﺪ.

Oxidation reactions venture human health due to the production of free radicals. Additionally, by creating some compounds, reduce sensory and nutritional quality of food. Recently, performed many attempts to find natural and safe antioxidants from different plant sources. In this study, total phenolic and antioxidant activity of sour orange (Citrus aurantium) hydroethanolic and methanolic peel extract in compare with BHT examined. Total phenolic content of hydro-ethanolic and methanolic peel extract was 59.38±0.82 and 50.96±0.51 mg Gallic acid/g extract, respectively. In testing percent of inhibition of free radicals (DPPH and ABTS), the extracts showed a significant inhibitory effect but there is a significant difference, between hydro-ethanolic and methanolic extract in ABTS test. Both extract also showed reducing effect. Our findings showed that orange peel extract had relatively good antioxidant activity in compare to standard antioxidant (BHT), so it has proposed as a potential source of natural antioxidants in food and pharmaceutical industries.