بررسی عوامل مختلف تکنولوژیکی (واریته، روش خشک کردن، نوع حلال، زمان) بر ترکیبات شیمیایی و خواص ضدرادیکالی عصاره استخراجی از هسته خرما در منطقه جیرفت
الموضوعات :
فاطمه سعیدی
1
(دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مسعود هنرور
2
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
فاطمه شهدادی
3
(استادیار گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران)
الکلمات المفتاحية: حلال, روش خشک کردن, زمان استخراج, فعالیت آنتی اکسیدانی, هسته خرما,
ملخص المقالة :
مقدمه: هسته خرما به عنوان ضایعات در بسیاری از کارگاه های بسته بندی و فرآوری خرما ایجاد می شود و دارای خواص درمانی گسترده ای می باشد.مواد و روش ها: در این مطالعه هسته های خرما (ارقام کلوته، مرداسنگ، خنیزی و مضافتی) با دو روش (آفتابی و آون) خشک شدند و سپس عصاره آنها با استفاده از حلال های متانول 80 درصد، اتانول 50 درصد و آب داغ در زمان های 6، 12 و 18 ساعت استخراج شد. میزان ترکیبات فنولی با روش فولین سیو کالتو، فعالیت آنتی کسیدانی به روش DPPH و فیبر محلول به روش هضم اسیدی تعیین شد.یافته ها: نتایج نشان داد بیشترین میزان ترکیبات فنولی و فعالیت آنتی اکسیدانی در رقم مرداسنگ با روش خشک کردن با آفتاب، حلال متانول 80 درصد و زمان 18 ساعت، (به ترتیب 08/10 و 38/93%) در رقم کلوته خشک کردن با آفتاب، آب داغ و 12 ساعت، (به ترتیب 03/8 و 94/87%) در رقم خنیزی خشک کردن با آون، اتانول 50 درصد و 18 ساعت (به ترتیب 36/7 و 91/71%) و در رقم مضافتی خشک کردن با آفتاب، متانول 80 درصد و 12 ساعت (به ترتیب 48/8 و 95/88%) بدست آمد. بیشترین و کمترین میزان فیبر نامحلول در اسید به ترتیب در رقم مرداسنگ با روش خشک کردن آفتابی و رقم مضافتی با روش خشک کردن آفتابی مشاهده گردید. بیشترین و کمترین میزان فیبر محلول در اسید نیز مربوط به رقم کلوته با روش خشک کردن آفتابی و رقم خنیزی با روش خشک کردن در آون بود.نتیجه گیری: بطور کلی مطالعه حاضر نشان داد که ترکیب هسته رقم های مختلف خرما در منطقه جیرفت با وجود دارا بودن خواص ضدرادیکالی و غنی بودن از آنتی اکسیدان های طبیعی، تحت تاثیر واریته و روش خشک کردن می باشد.
Al-Farsi, M. A. & Lee, C. Y. (2011). Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed. In Nuts and seeds in health and disease prevention (pp. 447-452): Elsevier
Al-Farsi, M. A. & Lee, C. Y. (2008). Nutritional and functional properties of dates: a review. Critical Reviews in Food Science and Nutrition, 48(10), 877-887.
Amany, M., Shaker, M. A. & Abeer, A. (2012). Antioxidant activities of date pits in a model meat system. International Food Research Journal, 19(1), 223.
Ashraf Jahani, A. (2001). Palm, the fruit of life. Agricultural Sciences press, First Edition.
Baliga, M. S., Baliga, B. R.V., Kandathil, S. M., Bhat, H. P. & Vayalil, P. K. (2011). A reviw of the chemistry and pharmacology of the date fruits (phoenix dactylifera L.). Food Research Internatinal, 44,1812-1822.
Bentrad, N. & Gaceb-Terrak, R. (2020). Evaluation of the level of biomolecules isolated from date palm seeds (Phoenix dactylifera) and in vitro Antioxidant property. BioMedicine, 10(2), 23.
Besbes, S., Blecker, C., Deroanne, C., Drira, N. E. & Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food chemistry, 84(4), 577-584.
Boukouada, M. (2009). Phytochemical study of date seeds lipids of three fruits (Phoenix dactylifera L) produced in Ouargla region.
Clifford, M. N. (2000). Chlorogenic acids and other cinnamates–nature, occurrence, dietary burden, absorption and metabolism. Journal of the Science of Food and Agriculture, 80(7), 1033-1043.
Devshony, S., Eteshola, E. & Shani, A. (1992). Characteristics and some potential applications of
date palm (Phoenix dactylifera L.) seeds and seed oil. Journal of the American Oil Chemists' Society, 69(6), 595-597.
Gao, X., Ohlander, M., Jeppsson, N., Björk, L. & Trajkovski, V. (2000). Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation. Journal of agricultural and food chemistry, 48(5), 1485-1490.
Habib, H. M. & Ibrahim, W. H. (2009). Nutritional quality evaluation of eighteen date pit varieties. International journal of food sciences and nutrition, 60(sup1), 99-111.
Hamada, J., Hashim, I. & Sharif, F. (2002). Preliminary analysis and potential uses of date pits in foods. Food chemistry, 76(2), 135-137.
Harbourne, N., Marete, E., Jacquier, J. C. & O'Riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Science and Technology, 42(9), 1468-1473.
Hussein, A., Alhadrami, G. & Khalil, Y. (1998). The use of dates and date pits in broiler starter and finisher diets. Bioresource Technology, 66(3), 219-223.
Jassim, S. A. & Naji, M. A. (2010). In vitro evaluation of the antiviral activity of an extract of date palm (Phoenix dactylifera L.) pits on a Pseudomonas phage. Evidence-Based Complementary and Alternative Medicine, 7(1), 57-62.
Jayaprakasha, G., Selvi, T. & Sakariah, K. (2003). Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food research international, 36(2), 117-122.
Juhaimi, F. A., Ghafoor, K. & Özcan, M. M. (2012). Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera L.) varieties. International journal of food sciences and nutrition, 63(1), 84-89.
Koleva, I. I., Van Beek, T. A., Linssen, J. P., Groot, A. d. & Evstatieva, L. N. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 13(1), 8-17.
Mansouri, A., Embarek, G., Kokkalou, E. & Kefalas, P. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food chemistry, 89(3), 411-420.
McDonald, S., Prenzler, P. D., Antolovich, M. & Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food chemistry, 73(1), 73-84.
Messaoudi, R., Abbeddou, S., Mansouri, A., Calokerinos, A. C. & Kefalas, P. (2013). Phenolic profile and antioxidant activity of date-pits of seven Algerian date palm fruit varieties. International Journal of Food Properties, 16(5), 1037-1047.
Morelló, J. R., Motilva, M. A. J., Tovar, M. A. J. & Romero, M. A. P. (2004). Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food chemistry, 85(3), 357-364.
Platat, C., Habib, H., Al Maqbali, F., Jaber, N. & Ibrahim, W. (2014). Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. Journal of Nutrition and Food Science, 8(2), 34-43 .
Qu, W., Pan, Z. & Ma, H. (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Journal of food engineering, 99(1), 16-23.
Radfar, R., Farhoodi, M., Ghasemi, I., Khaneghah, A. M., Shahraz, F. & Hosseini, H. (2019). Assessment of phenolic contents and antioxidant and antibacterial activities of extracts from four varieties of Iranian date Palm (Phoenix dactylifera L.) seeds. Applied food biotechnology, 6 (3), 173-184.
Sawaya, W., Khalil, J. & Safi, W. (1984). Chemical composition and nutritional quality of date seeds. Journal of Food Science, 49(2), 617-619.
Somsub, W., Kongkachuichai, R., Sungpuag, P. & Charoensiri, R. (2008). Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. Journal of Food Composition and Analysis, 21(2), 187-197.
Spigno, G., Tramelli, L. & 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(1), 200-208.
Turumtay, E. A., İslamoğlu, F., Çavuş, D., Şahin, H., Turumtay, H. & Vanholme, B. (2014). Correlation between phenolic compounds and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicus var. caucasicus). Industrial Crops and Products, 52, 687-694.
Vamanu, E. & Nita, S. (2012). Antioxidant capacity and the correlation with major phenolic compounds, anthocyanin, and tocopherol content in various extracts from the wild edible Boletus edulis mushroom. BioMed Research International, 2013.
Yu, J., Ahmedna, M. & Goktepe, I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90(1-2), 199-206.
Zhou, K. & Yu, L. (2004). Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT-Food Science and Technology, 37(7), 717-721.
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Al-Farsi, M. A. & Lee, C. Y. (2011). Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed. In Nuts and seeds in health and disease prevention (pp. 447-452): Elsevier
Al-Farsi, M. A. & Lee, C. Y. (2008). Nutritional and functional properties of dates: a review. Critical Reviews in Food Science and Nutrition, 48(10), 877-887.
Amany, M., Shaker, M. A. & Abeer, A. (2012). Antioxidant activities of date pits in a model meat system. International Food Research Journal, 19(1), 223.
Ashraf Jahani, A. (2001). Palm, the fruit of life. Agricultural Sciences press, First Edition.
Baliga, M. S., Baliga, B. R.V., Kandathil, S. M., Bhat, H. P. & Vayalil, P. K. (2011). A reviw of the chemistry and pharmacology of the date fruits (phoenix dactylifera L.). Food Research Internatinal, 44,1812-1822.
Bentrad, N. & Gaceb-Terrak, R. (2020). Evaluation of the level of biomolecules isolated from date palm seeds (Phoenix dactylifera) and in vitro Antioxidant property. BioMedicine, 10(2), 23.
Besbes, S., Blecker, C., Deroanne, C., Drira, N. E. & Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food chemistry, 84(4), 577-584.
Boukouada, M. (2009). Phytochemical study of date seeds lipids of three fruits (Phoenix dactylifera L) produced in Ouargla region.
Clifford, M. N. (2000). Chlorogenic acids and other cinnamates–nature, occurrence, dietary burden, absorption and metabolism. Journal of the Science of Food and Agriculture, 80(7), 1033-1043.
Devshony, S., Eteshola, E. & Shani, A. (1992). Characteristics and some potential applications of
date palm (Phoenix dactylifera L.) seeds and seed oil. Journal of the American Oil Chemists' Society, 69(6), 595-597.
Gao, X., Ohlander, M., Jeppsson, N., Björk, L. & Trajkovski, V. (2000). Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation. Journal of agricultural and food chemistry, 48(5), 1485-1490.
Habib, H. M. & Ibrahim, W. H. (2009). Nutritional quality evaluation of eighteen date pit varieties. International journal of food sciences and nutrition, 60(sup1), 99-111.
Hamada, J., Hashim, I. & Sharif, F. (2002). Preliminary analysis and potential uses of date pits in foods. Food chemistry, 76(2), 135-137.
Harbourne, N., Marete, E., Jacquier, J. C. & O'Riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). LWT-Food Science and Technology, 42(9), 1468-1473.
Hussein, A., Alhadrami, G. & Khalil, Y. (1998). The use of dates and date pits in broiler starter and finisher diets. Bioresource Technology, 66(3), 219-223.
Jassim, S. A. & Naji, M. A. (2010). In vitro evaluation of the antiviral activity of an extract of date palm (Phoenix dactylifera L.) pits on a Pseudomonas phage. Evidence-Based Complementary and Alternative Medicine, 7(1), 57-62.
Jayaprakasha, G., Selvi, T. & Sakariah, K. (2003). Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food research international, 36(2), 117-122.
Juhaimi, F. A., Ghafoor, K. & Özcan, M. M. (2012). Physical and chemical properties, antioxidant activity, total phenol and mineral profile of seeds of seven different date fruit (Phoenix dactylifera L.) varieties. International journal of food sciences and nutrition, 63(1), 84-89.
Koleva, I. I., Van Beek, T. A., Linssen, J. P., Groot, A. d. & Evstatieva, L. N. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 13(1), 8-17.
Mansouri, A., Embarek, G., Kokkalou, E. & Kefalas, P. (2005). Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food chemistry, 89(3), 411-420.
McDonald, S., Prenzler, P. D., Antolovich, M. & Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food chemistry, 73(1), 73-84.
Messaoudi, R., Abbeddou, S., Mansouri, A., Calokerinos, A. C. & Kefalas, P. (2013). Phenolic profile and antioxidant activity of date-pits of seven Algerian date palm fruit varieties. International Journal of Food Properties, 16(5), 1037-1047.
Morelló, J. R., Motilva, M. A. J., Tovar, M. A. J. & Romero, M. A. P. (2004). Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food chemistry, 85(3), 357-364.
Platat, C., Habib, H., Al Maqbali, F., Jaber, N. & Ibrahim, W. (2014). Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. Journal of Nutrition and Food Science, 8(2), 34-43 .
Qu, W., Pan, Z. & Ma, H. (2010). Extraction modeling and activities of antioxidants from pomegranate marc. Journal of food engineering, 99(1), 16-23.
Radfar, R., Farhoodi, M., Ghasemi, I., Khaneghah, A. M., Shahraz, F. & Hosseini, H. (2019). Assessment of phenolic contents and antioxidant and antibacterial activities of extracts from four varieties of Iranian date Palm (Phoenix dactylifera L.) seeds. Applied food biotechnology, 6 (3), 173-184.
Sawaya, W., Khalil, J. & Safi, W. (1984). Chemical composition and nutritional quality of date seeds. Journal of Food Science, 49(2), 617-619.
Somsub, W., Kongkachuichai, R., Sungpuag, P. & Charoensiri, R. (2008). Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. Journal of Food Composition and Analysis, 21(2), 187-197.
Spigno, G., Tramelli, L. & 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(1), 200-208.
Turumtay, E. A., İslamoğlu, F., Çavuş, D., Şahin, H., Turumtay, H. & Vanholme, B. (2014). Correlation between phenolic compounds and antioxidant activity of Anzer tea (Thymus praecox Opiz subsp. caucasicus var. caucasicus). Industrial Crops and Products, 52, 687-694.
Vamanu, E. & Nita, S. (2012). Antioxidant capacity and the correlation with major phenolic compounds, anthocyanin, and tocopherol content in various extracts from the wild edible Boletus edulis mushroom. BioMed Research International, 2013.
Yu, J., Ahmedna, M. & Goktepe, I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90(1-2), 199-206.
Zhou, K. & Yu, L. (2004). Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT-Food Science and Technology, 37(7), 717-721.
