بهينه سازي استخراج تركيبات زيست فعال از ضايعات پياز زرد به كمك مايكروويو با استفاده از روش سطح پاسخ

Optimization of Bioactive Components Extraction from Onion by-products by Microwave-Assisted Using Response Surface Method (RSM)

ﯾﮑﯽ از ﺗﮑﻨﯿﮏ ﻫﺎي ﻣﻮﺛﺮ ﺟﻬﺖ اﺳﺘﺨﺮاج ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل و ارزﺷﻤﻨﺪ ﻣﻮﺟﻮد در ﻣﻮاد ﺑﯿﻮﻟﻮژﯾﮑﯽ)زﯾﺴﺘﯽ(، اﺳﺘﺨﺮاج ﺑﻪ ﮐﻤﮏ ﻣﺎﯾﮑﺮووﯾﻮ ﻣﯽ ﺑﺎﺷﺪ ﮐﻪ ﻣﻨﺠﺮ ﺑﻪ ﺗﺴﺮﯾﻊ ﻓﺮاﯾﻨﺪ ﺣﺮارت دﻫﯽ، ﮐﺎﻫﺶ زﻣﺎن اﺳﺘﺨﺮاج و ﺑﻬﺒﻮد ﮐﯿﻔﯿﺖ ﻋﺼﺎره، ﮐﺎﻫﺶ ﻣﺼﺮف ﺣﻼل، ﺑﺪون ﺗﺠﺰﯾﻪ ﺗﺮﮐﯿﺒﺎت ﺣﺴﺎس در ﺑﺮاﺑﺮ ﺣﺮارت ﻣﯽ ﺷﻮد ﮐﻪ در ﻣﻘﯿﺎس ﺻﻨﻌﺘﯽ و آزﻣﺎﯾﺸﮕﺎﻫﯽ ﻗﺎﺑﻞ اﺟﺮا ﻣﯽ ﺑﺎﺷﺪ. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ، ﺑﻬﯿﻨﻪ ﺳﺎزي ﻓﺮاﯾﻨﺪ اﺳﺘﺨﺮاج ﻋﺼﺎره ﺿﺎﯾﻌﺎت ﭘﯿﺎز ﺑﺎ اﺳﺘﻔﺎده از روش ﺳﻄﺢ ﭘﺎﺳﺦ )ﻃﺮح ﻣﺮﮐﺐ ﻣﺮﮐﺰي ﻣﺤﻮري(ﺑﻮد. ﺑﺪﯾﻦ ﻣﻨﻈﻮر، ﺗﺎﺛﯿﺮ ﻣﺘﻐﯿﺮﻫﺎي ﻣﺴﺘﻘﻞ ﻓﺮاﯾﻨﺪاﺳﺘﺨﺮاج ﺷﺎﻣﻞ زﻣﺎن)60،90 و120 ﺛﺎﻧﯿﻪ(، ﺗﻮان اﺳﺘﺨﺮاج )300،500 و700 وات( و ﻏﻠﻈﺖ اﺗﺎﻧﻮل)40،60 و80 درﺻﺪ( ﺑﺮ وﯾﮋﮔﯽ ﻫﺎي ﮐﯿﻔﯽ ﻋﺼﺎره ﻣﺎﻧﻨﺪ ﺑﺎزده ﻧﻬﺎﯾﯽ اﺳﺘﺨﺮاج، ﻗﺪرت آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ، ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﮐﻞ، ﮐﻮﺋﺮﺳﺘﯿﻦ ﺑﺮرﺳﯽ ﮔﺮدﯾﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن دادﮐﻪ ﻣﺪل ﺑﻪ دﺳﺖ آﻣﺪه راﺑﻄﻪ ﺑﯿﻦ ﻣﺘﻐﯿﺮﻫﺎي ﻣﺴﺘﻘﻞ و واﺑﺴﺘﻪ را ﺑﻪ ﺧﻮﺑﯽ ﺑﯿﺎن ﻣﯽ ﮐﻨﺪ. ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ اﺗﺎﻧﻮل ﮐﺎﻫﺶ ﻣﻌﻨﯽ داري ﯾﺎﻓﺘﻨﺪ. اﻓﺰاﯾﺶ ﻫﻤﺰﻣﺎن زﻣﺎن و ﺗﻮان ﻣﺎﯾﮑﺮووﯾﻮ ﻣﻨﺠﺮ ﺑﻪ اﻓﺰاﯾﺶ ﻣﻌﻨﯽ دار)P<0.05(ﮔﺮدﯾﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره، درﻣﺪت زﻣﺎن اﺳﺘﺨﺮاج120 ﺛﺎﻧﯿﻪ، ﺗﻮان 300 وات و ﻏﻠﻈﺖ اﺗﺎﻧﻮل 80 درﺻﺪ، ﺣﺎﺻﻞ ﺷﺪ ﮐﻪ ﺗﺤﺖ اﯾﻦ ﺷﺮاﯾﻂ ﻣﯿﺰان اﺳﺘﺨﺮاج ﮐﻮﺋﺮﺳﺘﯿﻦ)25/37 ﻣﯿﻠﯽ ﮔﺮم در 100 ﮔﺮم(، ﻣﯿﺰان ﺑﻪ دام اﻧﺪازي رادﯾﮑﺎل آزاد DPPH، )53/60درﺻﺪ(، راﻧﺪﻣﺎن اﺳﺘﺨﺮاج ﻋﺼﺎره)77/76درﺻﺪ(، ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﮐﻞ )47/43 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮﮐﯿﻠﻮﮔﺮم( و ﺗﻮان آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ اﺣﯿﺎي آﻫﻦ )416/79 ﻣﯿﮑﺮوﻣﻮل ﺑﺮﮔﺮم( ﺑﺮآوردﺷﺪه اﺳﺖ. درﻧﺘﯿﺠﻪ روش اﺳﺘﺨﺮاج ﺑﻪ ﮐﻤﮏ ﻣﺎﯾﮑﺮووﯾﻮ ﺗﻮﺳﻂ دو ﺣﻼل دوﺳﺘﺪار ﻣﺤﯿﻂ زﯾﺴﺖ)آب و اﺗﺎﻧﻮل( در ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ، ﻣﯽ ﺗﻮاﻧﺪ ﺟﻬﺖ اﺳﺘﺨﺮاج ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل و آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺿﺎﯾﻌﺎت ﭘﯿﺎز در ﻣﺪت زﻣﺎن ﮐﻮﺗﺎﻫﺘﺮ و ﻣﺼﺮف اﻧﺮژي ﮐﻢ ﺗﺮ اﺳﺘﻔﺎده ﺷﻮد.

Microwave- assisted extraction is efficiency technic for extraction bioactive compounds and valuable in biological compounds that lead to accelerating the food heat processing, better extraction and quality, time decreasing and amount of solvent without decomposition of heat sensitive compounds that is applicable in both laboratory and industrial scales. The aim of this study, optimization of extraction was using response surface method and Face-center design, in order to investigate the effect of time (60-120 Sec), power (300-700 W) and ethanol percentage (40–80 %) on the yield of polyphenol, , and also the antioxidant activity and optimization of extraction process. The results showed that, model fitting was suitable. The phenolic content was decreased by increasing the ethanol concentration, significantly. Simultaneous increase of extraction time and power, resulted in significant increase of total phenolic, contents (P<0.05). Maximum yield of antioxidant compounds is achieved with extraction time of 120 sec, extraction power of 300 W and ethanol percentage of 80%. Under these conditions, the values have been assayed: 25.37(mg/100 g) for quercetin, 53.60% for DPPH free radical scavenging activity, extraction efficiency, 77.76%, and 47.43 (mg/kG) for total polyphenol and 416.79 (µm/g) for ferric ion reducing antioxidant power. As a result, Microwave assisted extraction method by two friendly environment solvent (water and ethanol) in different concentrations for extraction of bioactive compounds and antioxidant of onion by-products can used at a shorter extraction time and energy saving.