بهينه سازي استخراج گرمايي عصاره آبي آرد ميوه عناب و مقايسه آن با عصاره هيدروالكلي

Optimization of heat-assisted extraction of aqueous extracts from jujube flour and it’s comparison with hydroethanolic extract

ﺳﺎﺑﻘﻪ و ﻫﺪف: ﻋﻤﻠﮑﺮد ﺳﻼﻣﺘﯽ ﺑﺨﺶ ﻣﯿﻮه ﻋﻨﺎب ﻣﺮﺑﻮط ﺑﻪ ﻣﺠﻤﻮﻋﻪاي از ﺗﺮﮐﯿﺐﻫﺎي ﻓﺮاﺳﻮدﻣﻨﺪ ﻣﻮﺟﻮد در ﺑﺨﺶﻫﺎي ﻣﺨﺘﻠـﻒ اﯾﻦ ﻣﯿﻮه ﻣﯽﺑﺎﺷﺪ. ﺗﺮﮐﯿﺐﻫﺎي زﯾﺴﺖ ﻓﻌﺎل و ﻇﺮﻓﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺸﯽ ﻣﯿﻮه ﻋﻨﺎب ﺗﺤﺖ ﺗﺎﺛﯿﺮ ﻋﻮاﻣﻞ ﻣﺨﺘﻠـﻒ ﻣﺜـﻞ وارﯾﺘـﻪ، ﺷـﺮاﯾﻂ ﮐﺎﺷﺖ، آﻟﻮدﮔﯽ ﭘﺲ از ﺑﺮداﺷﺖ و ﻣﺮﺣﻠﻪ رﺳﯿﺪن ﻣﯿﻮه ﻗﺮار دارد. ﻫﺪف از ﻣﻄﺎﻟﻌﻪ ﺣﺎﺿﺮ، ﺑﻬﯿﻨﻪ ﺳـﺎزي ﺷـﺮاﯾﻂ ﻓﺮاﯾﻨـﺪ اﺳـﺘﺨﺮاج ﻋﺼﺎره آﺑﯽ از ﻣﯿﻮه ﻋﻨﺎب ﮐﺎﺷﺖ ﺷﺪه در اﯾﺮان و ﻣﻘﺎﯾﺴﻪ ﻣﻘﺪار ﺗﺮﮐﯿﺐﻫﺎي زﯾﺴﺖ ﻓﻌﺎل آن ﺑﺎ ﻋﺼﺎره ﻫﯿﺪرواﻟﮑﻠﯽ و ﻣﻘـﺎدﯾﺮ ذﮐـﺮ ﺷﺪه در ﺳﺎﯾﺮ ﻣﻄﺎﻟﻌﺎت ﻣﯽﺑﺎﺷﺪ. ﻣﻮاد و روشﻫﺎ: از روش ﺳﻄﺢ ﭘﺎﺳﺦ ﺑﺮاي ﺗﻌﯿﯿﻦ ﻣﻘﺎدﯾﺮ ﺑﻬﯿﻨﻪي ﻣﺘﻐﯿﺮﻫﺎي ﻣﺴﺘﻘﻞ، ﺷﺎﻣﻞ ﻧﺴﺒﺖ ﻣﺎﯾﻊ ﺑﻪ ﺟﺎﻣﺪ، زﻣﺎن اﺳـﺘﺨﺮاج و دﻣﺎي اﺳﺘﺨﺮاج اﺳﺘﻔﺎده ﺷﺪ. ﺑﻪ اﯾﻦ ﻣﻨﻈﻮر، ﻣﻘﺪار ﻣﺸﺨﺼﯽ از آرد ﻋﻨﺎب ﺑﺎ آب ﻣﻘﻄﺮ )ﻧﺴﺒﺖﻫـﺎي ﻣـﺎﯾﻊ ﺑـﻪ ﺟﺎﻣـﺪ 1:10، 1:25 و 1:40( ﻣﺨﻠﻮط ﺷﺪه و ﻓﺮاﯾﻨﺪ اﺳﺘﺨﺮاج در زﻣﺎنﻫﺎ )30 ﺗﺎ 300 دﻗﯿﻘﻪ( و دﻣﺎﻫﺎي ﻣﺘﻔﺎوت )30 ﺗﺎ 70 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد( ﺑﺎ ﺳـﺮﻋﺖ ﻫﻤﺰدن ﺛﺎﺑﺖ )250 دور در دﻗﯿﻘﻪ( اﻧﺠﺎم ﮔﺮدﯾﺪ. در ﻧﻬﺎﯾﺖ، ﺑﺎزده اﺳﺘﺨﺮاج ﮐﻞ، ﻣﻘﺪار ﻓﻨﻮل ﮐﻞ، ﻣﻘﺪار ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ و ﻇﺮﻓﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺸﯽ ﻋﺼﺎره ﺑﻬﯿﻨﻪ آﺑﯽ ﺑﺎ ﻋﺼﺎره ﻫﯿﺪرواﻟﮑﻠﯽ )اﺗﺎﻧﻮل 60 درﺻﺪ( و ﺗﺮﮐﯿﺐ ﺿﺪ اﮐﺴﺎﯾﺶ ﺳﻨﺘﺰي BHT ﻣﻘﺎﯾﺴﻪ ﺷﺪ. ﺑﻪﺗﺮﺗﯿﺐ، ﺑﯿﻦ 50/48 ﺗﺎ 77/97 درﺻﺪ )ﮔﺮم ﻣﺎده ﺧﺸﮏ ﻋﺼﺎره ﺑﺎزاي 100 ﮔﺮم وزن ﺧﺸﮏ ﻣﯿﻮه ﻋﻨﺎب(، 8/23 ﺗﺎ 14/38 ﻣﻌﺎدل ﻣﯿﻠﯽﮔﺮم اﺳﯿﺪ ﮔﺎﻟﯿﮏ ﺑﺮ ﮔﺮم ﻣﺎده ﺧﺸﮏ ﻋﺼﺎره، 1/42 ﺗﺎ 3/93 ﻣﻌﺎدل ﻣﯿﻠـﯽ ﮔـﺮم ﮐﻮﺋﺮﺳـﺘﯿﻦ ﺑـﺮ ﮔـﺮم ﻣـﺎده ﺧﺸـﮏ ﻋﺼـﺎره و 16911/6 ﺗﺎ 34021/3 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﻣﯿﻠﯽﻟﯿﺘﺮ ﻋﺼﺎره ﻋﻨﺎب ﺗﻐﯿﯿﺮ ﻧﻤﻮدﻧﺪ. ﻣﺪل ﭼﻨﺪ وﺟﻬﯽ ﻣﺮﺗﺒـﻪ دوم ﺑـﻪ ﺷـﮑﻞ ﻣﻄﻠـﻮﺑﯽ ﺑـﺮاي ﺗﻮﺻﯿﻒ راﺑﻄﻪ ﺑﯿﻦ ﻣﺘﻐﯿﺮﻫﺎي ﭘﺎﺳﺦ و ﻣﺘﻐﯿﺮﻫﺎي ﻣﺴﺘﻘﻞ ﻃﯽ ﻓﺮاﯾﻨﺪ اﺳﺘﺨﺮاج اﺳﺘﻔﺎده ﺷﺪ. ﺷﺮاﯾﻂ ﺑﻬﯿﻨﻪ، ﺷﺎﻣﻞ زﻣﺎن 30 دﻗﯿﻘﻪ، دﻣﺎي 66/88 درﺟﻪ ﺳﺎﻧﺘﯽﮔﺮاد و ﻧﺴﺒﺖ ﻣﺎﯾﻊ ﺑﻪ ﺟﺎﻣﺪ 1:40 ﺑﺮاي رﺳﯿﺪن ﺑﻪ ﺣـﺪاﮐﺜﺮ ﮐـﺎراﯾﯽ اﺳـﺘﺨﺮاج ، ﺷـﺎﻣﻞ ﺑـﺎﻻﺗﺮﯾﻦ ﻣﻘـﺪار ﺑـﺎزده اﺳﺘﺨﺮاج ﮐﻞ )77/67 درﺻﺪ(، ﻣﻘﺪار ﻓﻨﻮل ﮐﻞ )13/93 ﻣﯿﻠﯽﮔﺮم ﺑﺮ ﮔﺮم( و ﻣﻘﺪار ﻓﻼوﻧﻮﺋﯿﺪ ﮐﻞ )4/56 ﻣﯿﻠﯽﮔﺮم ﺑﺮ ﮔﺮم(، ﻋﻼوه ﺑﺮ ﺣﺪاﻗﻞ ﺷﺎﺧﺺ IC50 )21577 ﻣﯿﮑﺮوﮔﺮم ﺑﺮ ﻣﯿﻠﯽﻟﯿﺘﺮ(، ﺗﻌﯿﯿﻦ ﺷﺪ. ﺑﺎ اﻓـﺰودن اﺗـﺎﻧﻮل ﺑـﻪ ﻣﺤـﯿﻂ اﺳـﺘﺨﺮاج (60 درﺻـﺪ)، ﻣﻘـﺪار ﺗﺮﮐﯿﺐﻫﺎي ﻓﻨﻮﻟﯽ و ﻓﻼوﻧﻮﺋﯿﺪي اﺳﺘﺨﺮاج ﺷﺪه، و ﻇﺮﻓﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺸﯽ، ﺑﻪﺗﺮﺗﯿﺐ 1/12، 2/65 و 1/45 ﺑﺮاﺑﺮ اﻓﺰاﯾﺶ ﻧﺸﺎن دادﻧﺪ. ﻓﻌﺎﻟﯿﺖ ﻣﻬﺎرﮐﻨﻨﺪﮔﯽ رادﯾﮑﺎل آزاد در ﻋﺼﺎره ﻫﯿﺪوراﻟﮑﻠﯽ ﺑﺎ ﻏﻠﻈﺖ ده ﻫﺰار ppm )33/08 درﺻﺪ( ﻧﺰدﯾﮏ ﺑﻪ ﻓﻌﺎﻟﯿﺖ ﻣﻬﺎرﮐﻨﻨﺪﮔﯽ BHT در ﻏﻠﻈﺖ 500 ppm )35/57 درﺻﺪ( ﮔﺮدﯾﺪ. ﻧﺘﯿﺠﻪﮔﯿﺮي: ﻋﺼﺎره آﺑﯽ و ﻫﯿﺪوراﻟﮑﻠﯽ ﻋﻨﺎب داراي ﻣﻘﺎدﯾﺮ ﻣﻨﺎﺳﺐ ﺗﺮﮐﯿﺐﻫﺎي زﯾﺴﺖ ﻓﻌﺎل ﺑﻮد، ﺑﺎ اﯾﻦ ﺣﺎل، ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻇﺮﻓﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺶ ﭘﺎﯾﯿﻦ آن و ﮔﺰارشﻫﺎي ﻣﺘﻔﺎوت در ﻣﻮرد ﻇﺮﻓﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺸﯽ ﻋﻨﺎب ﺗﻮﻟﯿﺪي ﻧﻘﺎط ﻣﺘﻔﺎوت ﺟﻬﺎن ﮐﻪ ﺗﺤـﺖ ﺗـﺎﺛﯿﺮ دوره رﺳﯿﺪﮔﯽ و زﻣﺎن ﻧﮕﻬﺪاري ﭘﺲ از ﺑﺮداﺷﺖ آن ﻋﻨﻮان ﺷﺪه اﺳﺖ، ﭘﯿﺸﻨﻬﺎد ﺟﺎﯾﮕﺰﯾﻨﯽ آن ﺑﺎ ﺿﺪ اﮐﺴﺎﯾﺶﻫـﺎي ﺳـﻨﺘﺰي ﺗﺤـﺖ ﺗﺎﺛﯿﺮ ﻗﺮار ﻣﯽﮔﯿﺮد. اﻣﺎ، ﻣﯽﺗﻮان از آرد ﻣﯿﻮه ﻋﻨﺎب ﯾﺎ ﻋﺼﺎره ﺣﺎﺻﻞ از آن ﺑﻪ ﻋﻨﻮان ﺗﺮﮐﯿﺐ ﻓﺮاﺳﻮدﻣﻨﺪ در ﻣﺤﺼﻮﻻت ﻏﺬاﯾﯽ اﺳﺘﻔﺎده ﻧﻤﻮ

Background and objectives: Many of the biological functions of jujube fruit could be due to these antioxidant compounds. However, antioxidants and antioxidant capacity of fruits could be affected by diverse factors, such as cultivar, agronomic condition, postharvest manipulation, and ripeness stage of fruit. The aim of the present study was to optimize the conditions used in extraction of aqueous extract from jujube cultivated in Iran, as well as comparing amounts of jujube bioactive compounds with both hydroethanolic extract and literature. Materials and methods: Response surface methodology was used to determine optimal amounts of independent variables, namely liquid-to-solid (L/S) ratio (v/w), extraction period, and temperature. Therefore, The samples were extracted using water, in well-sealed flasks with different L/S ratios ranging from 10:1–40:1 for specific extraction periods ranging from 30–300 min, where the temperature of the extraction medium ranged between 30 and 70 oC (within ± 1 oC) under constant stirring, (250 rpm). Finally, the responses, including total extraction yield, total phenol content (TPC), total flavonoid content (TFC) and IC50, determined in optimal extract was compared with those determined in hydroethanolic extract or BHT synthetic antioxidant. Results: The TEY, TPC, TFC and IC50 in the extracts from HAE process were ranged from 50.48 to 77.97%, 8.23 to 14.38 mg GAE/g of extract dry weight, 1.42 to 3.93 mg Quercetin equivalent/g of extract DW), and 16911.6 to 34021.3 μg/mL, respectively. The optimum HAE conditions included an extraction time of 30 min, temperature of 66.88 °C, and 40:1 liquid-to-solid ratio, resulting in the maximum TEY (77.67%), TPC (13.93 mg/g), TFC (4.56 mg/g) and minimum IC50 (21577 μg/mL). When aqueous ethanol (60%) was used as solvent during extraction process, 1.22-, 2.65- and 1.45-fold increase were observed in the amounts of TPC, TFC and antioxidant capacity, respectively. the radical-scavenging activity (free radical inhibition percentage) of the optimum jujube extract at concentration of 10000 ppm (33.08%) was found to be approximately equivalent to that measured for 500 ppm concentration of BHT (35.57%). Conclusion: High levels of bioactive compounds were detected in the aqueous and hydroethanolic extract from jujube. These extracts are not suggested to use as alternative for synthetic antioxidant due to their low levels of antioxidant capacity, as well as contradictory reports for jujube antioxidant capacity which is changed depending on fruit ripening and postharvest condition. However, the jujube fruit flour or extracts could be used as functional additive in enrichment of food products