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بررسی فعالیت آنتیاکسیدانی عصاره هیدروالکلی دانه، گوشت میوه و پوست کدوحلوایی | ||
| مهندسی بیوسیستم ایران | ||
| دوره 51، شماره 3، آذر 1399، صفحه 663-672 اصل مقاله (632.52 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2019.263611.665084 | ||
| نویسندگان | ||
| مریم رمرودی* 1؛ سیدکمال کاظمی تبار2؛ رضا اسماعیل زاده کناری3؛ حمید نجفی زرینی2 | ||
| 1دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2دانشیار گروه بیوتکنولوژی و اصلاح نباتات، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 3دانشیار گروه صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| چکیده | ||
| هدف از این مطالعه، تعیین محتوای فنول و فلاونوئید تام و همچنین فعالیت آنتیاکسیدانی عصاره هیدروالکلی قسمتهای مختلف کدوحلوایی (پوست، دانه و گوشت میوه) است. بالاترین بازده استخراج عصاره، برای گوشت میوه به دستآمد (83/27 گرم عصاره در100 گرم پودر) و عصاره دانه دارای کمترین بازده استخراج بود (30/6 گرم عصاره در100گرم پودر). برای عصاره دانه کدوحلوایی بالاترین مقدار فنول کل، به روش فولین سیوکالچو (معادل69/0±80/25 میلیگرم گالیک اسید در گرم عصاره) و فلاونوئید کل، به روش رنگسنجی آلومینیومکلراید (معادل 28/0±24/7میلی گرم کوئرستین در گرم عصاره) به همراه بهترین میزان فعالیت آنتیاکسیدانی، بهروش DPPH(میکروگرم بر میلی لیتر32/794 =IC50) و بیرنگ شدن بتاکاروتن (در غلظت 2000 میکروگرم در میلیلیتر ، معادل با آنتیاکسیدان سنتزی BHA در سطح 200 میکروگرم در میلیلیتر) به دست آمد. براساس نتایج آزمون شاخص پایداری اکسایشی (OSI) عصارهها، عصاره پوست کدو دارای بالاترین میزان پایداری اکسایشی (معادل55/0 ±58/8 ساعت) بود و بین عصارههای حاصل از دانه و گوشت میوه تفاوت معنیداری مشاهد نشد (به ترتیب معادل 168/0±13/7 و 08/0±33/7 ساعت). نتایج نشان میدهد که عصاره هیدروالکلی قسمتهای مختلف میوه کدوحلوایی و به خصوص دانه آن ممکن است به عنوان یک منبع بالقوه از آنتیاکسیدانهای طبیعی در محصولات و فرآوردههای صنایع غذایی و دارویی قابل بهرهگیری باشند. | ||
| کلیدواژه‌ها | ||
| کدوحلوایی؛ فنل کل؛ فلاونوئید کل؛ فعالیت آنتیاکسیدانی؛ پایداری اکسایشی | ||
| عنوان مقاله [English] | ||
| Evaluation of Antioxidant Activity of Hydroalcoholic Extracts from Pumpkin (Cucurbita moschata D.) Seed, Flesh and Skin | ||
| نویسندگان [English] | ||
| maryam ramroudi1؛ Seyed Kamal Kazemitabar2؛ Reza Esmaeilzadeh Kenari3؛ Hamid Najafi Zarini2 | ||
| 1Sari Agricultural Sciences and Natural Resources University | ||
| 2Associated Professor, Department of Biotechnology and Plant Breeding, Sari Agricultural Sciences and Natural Resources University Sari, Iran. | ||
| 3Associated Professor, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University Sari, Iran. | ||
| چکیده [English] | ||
| The aim of this study is to determine the total phenol and flavonoid content and antioxidant activity of hydroalcoholic extracts from different parts of pumpkin (skin, seed and flesh). The maximum extract production was obtained for flesh (27.83 g extract/100 g powder) while the lowest yield obtained from the seed extract (6.30 g extract/100 g powder). For seed extract, the highest amount of total phenol (25.80 ± 0.69 mg (GAE)/g extract) and flavonoid content (7.24 ± 0.28 mg(QE)/g extract) obtained respectively through the assay of Folin Ciocalteu and aluminum calorimetric and the best antioxidant activity was gained through antioxidant assays of DPPH (IC50=794.32µg/ml) and β-carotene bleaching (at a dose of 2000 µg/ml it was equivalent to synthetic antioxidant BHA in the concentration of 200 µg/ml). Based on the results of oxidative stability index (OSI) for extracts, the skin extract showed the highest stability (8.58 ± 0.55 h) and no significant difference was observed between the seed and fruit extracts (7.13 ± 0.168 h and 7.33 ± 0.08 h, respectively). The results suggested that hydroalcoholic extracts of various parts of the pumpkin’s fruit, especially its seeds, may serve as a potential source of natural antioxidant for food and pharmaceutical products. | ||
| کلیدواژه‌ها [English] | ||
| Pumpkin (Cucurbita moschata D.), Total phenol, Total flavonoid, Antioxidant activity, Oxidative stability | ||
| مراجع | ||
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