آمار
| تعداد نشریات | 13 |
| تعداد شماره‌ها | 626 |
| تعداد مقالات | 6,517 |
| تعداد مشاهده مقاله | 8,746,458 |
| تعداد دریافت فایل اصل مقاله | 8,317,291 |
بهینه سازی استخراج ترکیبات ضداکسیدانی جلبک قهوه ای Sargassum angustifoliumبا رفلاکس حرارتی در روش تاگوچی | ||
| مجله بهره برداری و پرورش آبزیان | ||
| مقاله 1، دوره 5، شماره 3، مهر 1395، صفحه 1-13 اصل مقاله (309.83 K) | ||
| شناسه دیجیتال (DOI): 10.22069/japu.2017.12858.1342 | ||
| نویسندگان | ||
| آریا باباخانی لشکان* 1؛ زهرا نحوی2 | ||
| 1دانشگاه گیلان | ||
| 2تربیت مدرس | ||
| چکیده | ||
| در این مطالعه از روش رفلاکس حرارتی برای استخراج عصاره از جلبک قهوه ای سارگاسوم استفاده شد. استخراج با 3 حلال (اتانول، آب/اتانول و آب) و در 3 زمان (90، 180 و 270 دقیقه) انجام شد. آزمایش‌ها با استفاده از طرح تاگوچی در سه سطح انجام شد. میزان فنول کل و خنثی کنندگی رادیکال آزاد سنجیده شد. با توجه به نتایج، بهترین شرایط برای استخراج ترکیبات ضداکسیدانی از سارگاسوم استخراج آبی و زمان 270 دقیقه بود. میزان فنول کل و IC50 در شرایط بهینه 392 میلی گرم اسید گالیک بر گرم ماده خشک (GAE) و 008/0 میلی گرم عصاره بود. نتایج نشان داد که این جلبک برای استخراج ترکیبات ضداکسیدانی مناسب می باشد. | ||
| کلیدواژه‌ها | ||
| سارگاسوم؛ ضداکسیدان‌های طبیعی؛ خلیج فارس | ||
| مراجع | ||
|
: normal; widows: 2; word-spacing: 0px1.Adewuyi, Y.G., and Oyenekan, B.A. 2007. Optimization of a Sonochemical Process Using a Novel Reactor and Taguchi Statistical Experimental Design Methodology. Industrial and Engineering Chemistry Research. 46: 411-420. 2.Babakhani, Aria, KH Sabeena Farvin, and Charlotte Jacobsen. 2016. Antioxidative effect of seaweed extracts in chilled storage of minced Atlantic mackerel (Scomber scombrus): effect on lipid and protein oxidation." Food and bioprocess technology. 9(2): 352-364. 3.Chandini, S.K., Ganesan, P., and Bhaskar, N. 2008. In vitro antioxidant activities of three selected brown seaweeds of India. Food Chemistry, 107(2): 707-713. 4.Cheah, E.L.C., Heng, P.W.S., and Chan, L.W. 2010. Optimization of supercritical fluid extraction and pressurized liquid extraction of active principles from Magnolia officinalis using the Taguchi design. Separation and Purification Technology. 71(3): 293–301. 5.Chirinos, R., Rogez, H., Campos, D., Pedreschi, R., and Larondelle, Y. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz and amp; Pavón) tubers. Separation and Purification Technology, 55(2): 217-225. 6.Chkhikvishvili, I.D., and Ramazanov, Z.M. 2000. Phenolic Substances of Brown Algae and Their Antioxidant Activity. Applied Biochemistry and Microbiology. 36: 289-291. 7.Cho, M., Lee, H.S., Kang, I.J., Won, M.H., and You, S. 2011. Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed. Food Chemistry. 127: 999-1006. 8.Cox, S., Abu-Ghannam, N., and Gupta, S. 2010. An assessment of the antioxidant and antimicrobial activity of six species of edible Irish seaweeds. International Food Research Journal. 17: 205-220. 9.Duan, X.J., Zhang, W.W., Li, X.M., and Wang, B.G. 2006. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food chemistry. 95: 37-43. 10.El-Baky, A., El-Baz, H.H., and El-Baroty, F.K. 2009. Natural preservative ingredient from marine alga Ulva lactuca L. International Journal of Food Science and Technology. 44: 1688-1695. 11.Ganesan, P., Kumar, C.S., and Bhaskar, N. 2008. Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds. Bioresource Technology. 99: 2717-2723. 12.Ganesan, K., Kumar, K.S., and Rao, P.V.S. 2011. Comparative assessment of antioxidant activity in three edible species of green seaweed, Enteromorpha from Okha, Northwest coast of India. Innovative Food Science and Emerging Technologies. 12: 73-78. 13.Hossain, M.B., Brunton, N.P., Patras, A., Tiwari, B., O’Donnell, C.P., MartinDiana, A.B., and Barry-Ryan, C. 2012. Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology. Ultrasonics Sonochemistry. 19: 582-590. 14.Khokhar, S., and Magnusdottir, S.G.M. 2002. Total Phenol, Catechin, and Caffeine Contents of Teas Commonly Consumed in the United Kingdom. Journal of Agricultural and Food chemistry. 50: 565-570. 15.Kuda, T., Tsunekawaa, M., Goto, H., and Araki, Y. 2005. Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan. Journal of Food Composition Analytical. 18: 625-633. 16.Kumar, K.S.K., Ganesan, and Rao, P.V.S. 2008. Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty - An edible seaweed. Food Chemistry. 107: 289-295. 17.Lim, S.N., Cheung, P.C.K., Ooi, V.E.C., and Ang, P.O. 2002. Evaluation of antioxidative activity of extracts from a brown seaweed, Sargassum siliquastrum. Journal of Agricultural and Food Chemistry. 50: 3862–3866. 18.López, A., Rico, M., Rivero, A., and Suárez de Tangil, M. 2011. The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts. Food Chemistry, 125(3): 1104-1109. 19.Mendiola, J.A., Rodríguez-Meizoso, I., Señoráns, F.J., Reglero, G., Cifuentes, A., and Ibáñez, E. 2008. Antioxidants in plant foods and microalagae extracted using compressed fluids. Electronic Journal of Environmental Agricultural and Food Chemistry. 7: 3301-3309. 20.Naczk, M., and Shahidi, F. 2006. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis. 41: 1523–1542. 21.Onofrejova, L., Vasickova, J.V., Klejdus, B., Stratil, P., Misurcova, L., Kracmar, S., Kopecky, J., and Vacek, J. 2010. Bioactive phenols in algae: The application of pressurized-liquid and solid-phase extraction techniques. Journal of Pharmaceutical and Biomedical Analysis. 51: 464-470. 22.Pan, Y., Wang, K., Huang, S., Wang, H., Mu, X., He, C., and Ji, X. 2008. Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel. Food Chemistry. 106: 1264-1270. 23.Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., and Núñez, M.J. 2005. Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace. Journal of Agricultural and Food Chemistry. 53: 2111-2117. 24.Rebey, I.B., Bourgou, S., Debez, I.B.S., Karoui, I.J., Sellami, I.H., Msaada, K., Limam, F., and Marzouk, B. 2011. Effects of Extraction Solvents and Provenances on Phenolic Contents and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds. Food and Bioprocess Technology. 5: 2827-2836. 25.Rusak, G., Komes, D., Likić, S., Horžić, D., and Kovač, M. 2008. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry. 110: 852-858. 26.Siriwardhana, N., Lee, K.W., Jeon, Y.J., Kim, S.H., and Haw, J.W. 2003. Antioxidant Activity of Hizikia fusiformisa on Reactive Oxygen Species Scavenging and Lipid Peroxidation Inhibition. Food Science and Technology International. 9: 339-346. 27.Spigno, G., Tramelli, L., and De Faveri, D.M. 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of food engineering. 81: 200-208. 28.Taga, M.S., Miller, E.E., and Pratt, D.E. 1984. Chia seeds as a source of natural lipid antioxidants. Journal of American Oil Chemist’s Society. 61: 928–931. 29.Wang, H., and Helliwell, K. 2001. Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography. Food Research International. 34: 223-227. 30.Wang, T., Jónsdóttir, R., and Ólafsdóttir, G. 2009. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chemistry. 116: 240-248. 31.Yao, L.H., Jiang, Y.M., Caffin, N.D., Arcy, B., Datta, N., and Liu, X. 2006. Phenolic compounds in tea from Australian supermarkets. Food Chemistry. 96: 614-620. 32.Zhang, G., He, L., and Hu, M. 2011. Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro. Innovative Food Science and amp; Emerging Technologies, 12(1): 18- 25.Zhou, K., and Yu, L. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT- Food Science and Technology. 37: 717- 721. | ||
|
آمار تعداد مشاهده مقاله: 1,034 تعداد دریافت فایل اصل مقاله: 932 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب