Espareh, G., Nejati, F., Jafari, M. (2017). Optimization of antioxidant compounds extraction from almond shell by response surface method. Journal of Herbal Drugs
(An International Journal on Medicinal Herbs), 8(3), 133-139. doi: 10.14196/JHD.2018.133
Gholamreza Espareh; Fatemeh Nejati; Maryam Jafari. "Optimization of antioxidant compounds extraction from almond shell by response surface method". Journal of Herbal Drugs
(An International Journal on Medicinal Herbs), 8, 3, 2017, 133-139. doi: 10.14196/JHD.2018.133
Espareh, G., Nejati, F., Jafari, M. (2017). 'Optimization of antioxidant compounds extraction from almond shell by response surface method', Journal of Herbal Drugs
(An International Journal on Medicinal Herbs), 8(3), pp. 133-139. doi: 10.14196/JHD.2018.133
Espareh, G., Nejati, F., Jafari, M. Optimization of antioxidant compounds extraction from almond shell by response surface method. Journal of Herbal Drugs
(An International Journal on Medicinal Herbs), 2017; 8(3): 133-139. doi: 10.14196/JHD.2018.133
Optimization of antioxidant compounds extraction from almond shell by response surface method
Department of food Science and Technology, Islami Azad University, Shahrekord branch, Shahrekord, Iran;
Abstract
Background and aim: Extraction of natural antioxidant compounds has recently attracted the attention of researchers. Almond is one of the native products of Iran, which annually during the process of production , large volumes of waste is achieved. The aim of this study is investigating the impact of two parameters (time and ethanol percentage) on the extraction of phenol and antioxidant compounds from almond shell optimization of these parameters using the RSM method. In this study, extraction process was assisted by ultrasound. Experimental: The fine powder was prepared from dried almond green shell. The powder was mixed with water- ethanol solvent in the ratio of 1:20 and exposed to ultrasound for a sufficient time at 35 °C. The tow variables of this study, eg the ethanol concentration (%) and time of extraction (each in 3 levels), were determined by the Design Expert software, and totally 13 experiments were performed for extraction. Afterwards, the concentration of phenolic compounds and antioxidant activity were analysed by Folin-Ciocalteu and DPPH methods, respectively. Results and discussion:According to the results of the optimization, the optimal condition for extraction of maximum antioxidant compounds determined as 35.74 min, using a solvent contains 43.69 % of ethanol. In this condition, the antioxidant activity and concentration of phenolic compounds were 47.19 % and 0.917 (mg/mol) respectively. These results were confirmed by experimental analysis and it was shown that the model could well predict efficiency at the optimal point. Industrial and practical recommendations: This study showed that the green shell of almonds can be as a cheap and accessible source for extracting the compounds or antioxidant activities. Furthermore, we showed that the ultrasonic-assisted extraction is an efficient and quick method for extraction of antioxidant compounds.
بهینه سازی استخراج ترکیبات آنتی اکسیدانی از پوسته بادام با روش سطح پاسخ
Authors [Persian]
غلامرضا ایسپره; فاطمه نجاتی; مریم جعفری
دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
Abstract [Persian]
مقدمه وهدف: استخراج ترکیبات آنتی اکسیدان طبیعی اخیرا توجه محققان مختلف را به خود جلب کرده است. بادام از جمله محصولات بومی ایران است که سالیانه حجم زیادی از ضایعات در طی تولید و فرآوری آن حاصل میشود. هدف از تحقیق حاضر، بررسی عوامل زمان و درصد حلال (اتانول) بر میزان استخراج ترکیبات فنولی و خواص آنتی اکسیدانی عصاره استخراج شده از پوست بادام با کمک روش اولتراسوند و بهینه سازی شرایط استخراج با استفاده از روش RSM است. روش تحقیق: پوسته سبز بادام به پودر تبدیل شد و به منظور استخراج به نسبت 1:20 با حلال (اتانول-آب) مخلوط و در دمای 35 درجه سانتیگراد تحت تاثیر امواج اولتراسوند برای مدت زمان کافی قرار داده شد. به منظور بهینه سازی فرایند دو فاکتور زمان (در سه سطح شامل 30، 45 و 60 دقیقه) و غلظت اتانول (در سه سطح شامل 0، 35 و 70%) در نرم افزار Design Expert وارد و درنهایت 13 آزمون برای استخراج عصاره طراحی شد. در ادامه غلظت ترکیبات فنولیک کل با روش فولین سیوکالتیو و فعالیت آنتی اکسیدانی باروش DPPHاندازهگیری شد. نتایج وبحث: براساس نتایج حاصل از بهینه سازی، شرایط نقطه بهینه برای حداکثر استخراج ترکیبات آنتی اکسیدانی، شامل 74/35دقیقه زمان استخراج و استفاده از حلا لی حاوی 69/43درصد اتانول پیش بینی شد. تحت این شرایط بهینه، حداکثر فعالیت آنتی اکسیدانی19/47 درصد و غلظت ترکیبات فنولیک کل 917/ (mg/ml) بدست آمد. مقایسه نتایج پیش بینی شده توسط نرم افزار و مقادیر تجربی نشان داد که مدل از دقت کافی برای پیش بینی نقطه بهینه برخوردار است. توصیه کاربردی/صنعتی: این پژوهش نشان داد که پوسته سبز بادام میتواند بعنوان یک منبع ارزان و قابل دسترس برای استخراج ترکیبات با فعالیت آنتیاکسیدانی مورد استفاده قرار گیرد. همچنین، این تحقیق نشان داد اولتراسوند روش مناسبی در تسریع استخراج ترکیبات آنتیاکسیدانی می باشد.
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