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ارزیابی و مقایسه ترکیبات فنلی و فعالیت آنتی‌اکسیدانی عصاره اتانولی- آبی و متانولی پوست نارنج | ||
| زیست شناسی کاربردی | ||
| مقاله 8، دوره 32، شماره 1 - شماره پیاپی 59، خرداد 1398، صفحه 112-124 اصل مقاله (653.89 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22051/jab.2019.4307 | ||
| نویسندگان | ||
| تورج مهدی زاده* 1؛ حسین تاجیک2؛ مهسا مایلی3؛ فاطمه اسماعیلی4 | ||
| 1گروه بهداشت و کنترل کیفی مواد غذایی دانشکده دامپزشکی دانشگاه ارومیه ایران | ||
| 2گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه | ||
| 3بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه، ارومیه، ایران | ||
| 4دانشجوی کارشناسی ارشد بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه | ||
| چکیده | ||
| واکنش‌های اکسیداسیون باتولید رادیکال‌های آزاد سلامت انسان را به مخاطره انداخته و همچنین باعث کاهش کیفیت حسی و تغذیه‌ای غذا می‌شوند. تلاش‌هایی برای یافتن آنتی‌اکسیدان‌های طبیعی و موثر گیاهی صورت میپذیرد. در این مطالعه ارزیابی میزان فنل تام و فعالیت آنتی‌اکسیدانی عصاره اتانولی-آبی و متانولی پوست میوه نارنج و مقایسه با آنتی‌اکسیدان مصنوعی بوتیل هیدروکسی تولوئن صورت گرفت. میزان ترکیبات فنلی به روش فولین-سیوکالتو و فعالیت آنتی‌اکسیدانی با سه آزمون قدرت احیاکنندگی، مهار DPPHو ABTSارزیابی شد.محتوایفنلی برای عصاره اتانولی و متانولی به ترتیب0/82±59/38 و 50/0±96/51 میلی‌گرم گالیک اسید بر گرم عصاره اندازه گیری شد. در آزمون درصد بازدارندگی رادیکال آزاد، عصاره‌ها اثر مهاری قابل‌توجهی نشان دادند ولی در آزمون ABTSاثر عصاره متانولی بیشتر از اتانولی بود.یافته‌ها نشان داد که هر دو نوع عصاره فعالیت آنتی‌اکسیدانی نسبتاً مناسبی داشته و به‌عنوان یک منبع بالقوه طبیعی در صنایع غذایی و داروئی پیشنهاد می‌شود. | ||
| کلیدواژه‌ها | ||
| اکسیداسیون؛ پوست میوه؛ عصاره طبیعی؛ فنل کل | ||
| عنوان مقاله [English] | ||
| Evaluation and comparison of total phenolic and antioxidant activity of sour orange (Citrus aurantium) hydroethanolic and methanolic peel extract | ||
| نویسندگان [English] | ||
| Tooraj Mehdizadeh1؛ Hossein Tajik2؛ mahsa mayeli3؛ fatemeh esmaili4 | ||
| 1Department of food hygiene & quality control, faculty of veterinary medicine, urmia university | ||
| 2Department of Food hygiene and Quality control, Faculty of Veterinary Medicine, Urmia University, Iran | ||
| 3Food hygiene and Quality control, Faculty of Veterinary Medicine, Urmia University, urmia, Iran. | ||
| 4دانشجوی کارشناسی ارشد بهداشت و کنترل کیفی مواد غذایی، دانشکده دامپزشکی، دانشگاه ارومیه | ||
| چکیده [English] | ||
| Oxidation reactions venture human health due to the production of free radicals. Additionally, by creating some compounds, reduce sensory and nutritional quality of food. Recently, performed many attempts to find natural and safe antioxidants from different plant sources. In this study, total phenolic and antioxidant activity of sour orange (Citrus aurantium) hydroethanolic and methanolic peel extract in compare with BHT examined. Total phenolic content of hydro-ethanolic and methanolic peel extract was 59.38±0.82 and 50.96±0.51 mg Gallic acid/g extract, respectively. In testing percent of inhibition of free radicals (DPPH and ABTS), the extracts showed a significant inhibitory effect but there is a significant difference, between hydro-ethanolic and methanolic extract in ABTS test. Both extract also showed reducing effect. Our findings showed that orange peel extract had relatively good antioxidant activity in compare to standard antioxidant (BHT), so it has proposed as a potential source of natural antioxidants in food and pharmaceutical industries. | ||
| کلیدواژه‌ها [English] | ||
| Fruit peel, Natural extract, Oxidation, Total phenol | ||
| مراجع | ||
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