بررسی ویژگی‌های فیتوشیمیایی میوه سه ژنوتیپ از گیاه L. Ficus carica شهرستان خوی

محورهای موضوعی : فیتوشیمی

سکینه مرادخانی ¹

1 - استادیار گروه زیست‌شناسی، دانشکده علوم، دانشگاه پیام نور، مرکز خوی، خوی، ایران

تاریخ دریافت : 1399/02/29 تاریخ پذیرش : 1399/06/22 تاریخ انتشار : 1399/06/01

کلید واژه: آذربایجان غربی, قندهای محلول, آنتی‌اکسیدان, آنتوسیانین, انجیر, پلی‌فنل,

چکیده مقاله :

میوه انجیر (Ficus carica L.) حاوی مقادیر فراوانی از ترکیبات فنولی، فلاونوییدی و آنتوسیانین‌‌‌‌ها می‌باشد که مهم‌ترین آنتی اکسیدان‌های طبیعی هستند. در این پژوهش میوه سه ژنوتیپ انجیر از سه منطقه: قرخ یاشار، بدل آباد و پیرموسی واقع در شهرستان خوی، (آذربایجان غربی) در شهریورماه 1398 برداشت و صفات بیوشیمیایی آنها مورد بررسی قرار گرفت. اندازه‌گیری ظرفیت آنتی‌اکسیدانی با روش DPPH، میزان فنل کل، آنتوسیانین کل با استفاده از اسپکتوفتومتری و تعیین مقدار میزان قندهای محلول و پلی فنل‌‌‌‌ها با استفاده از دستگاه کروماتوگرافی مایع (HPLC) انجام شد. میزان عملکرد آنتی‌اکسیدانی در میوه‌‌‌‌ها از 93/36 تا 67/45 درصد متغیر بود. بیشترین میزان فنل کل 59/418 میلی‌گرم در صد گرم وزن تر گالیک ‌اسید بود که در ژنوتیپ دوم مشاهده گردید. بیشترین میزان آنتوسیانین 219/1 میلی‌گرم در صد گرم وزن تر بود که در ژنوتیپ اول مشاهده شد. طبق نتایج حاصل از آنالیز قندهای محلول هرسه قند فروکتوز، ساکارز وگلوکز در هر سه ژنوتیپ مشاهده شد. همچنین در این پژوهش 9 ترکیب پلی فنلی از میوه‌‌‌ی انجیر استخراج شد که به‌ترتیب: شامل گالیک اسید، کافئیک اسید، کلروژنیک اسید، روتین، کوماریک، رزماریک اسید، کوئرسیتین، سینامیک اسید، آپاژنین‌‌ می‌باشد و ترکیب کلروژنیک اسید با میانگین 88/30 میکروگرم بر گرم به عنوان پلی فنل غالب شناسایی گردید. براساس نتایج حاصل از این پژوهش، ژنوتیپ های مختلف انجیر حاوی آنتی اکسیدان ها و پلی‌فنل های طبیعی می باشد که در بین آنها ژنوتیپ اول که مربوط به روستای قرخ یاشار می باشد حاوی سطوح بالاتری از آنتی‌اکسیدان و پلی فنل ها می باشد که می توان این ژنوتیپ را برای برنامه های اصلاحی آینده پیشنهاد نمود، همچنین می توان از آن در صنایع غذایی و داروسازی استفاده کرد.

چکیده انگلیسی:

Fig fruit (Ficus carica L.) contains large amounts of phenolic-compounds, flavonoids and anthocyanins, which are the most important natural antioxidants. In this study, the fruit of three fig genotypes from three villages of Qerkh-Yashar, Badal-Abad and Pirmousi located in Khoy city, West-Azarbaijan province was harvested in September of 2019 and their biochemical characteristics were investigated. Some important chemical properties of the fruit were measured, such as antioxidant capacity with DPPH method, total phenol-content, total anthocyanin with Spectrophotometer, soluble sugars and polyphenols with HPLC. The measured antioxidant capacity by DPPH method in fruits varied from 36.93 to 45.67%. The highest total phenol was 418.59 mg in 100g of fresh gallic-acid, which was observed in the second genotype. The highest anthocyanin was 1.219 mg in 100g of fresh weight, which was observed in the first genotype. According to the results of the analysis of soluble sugars in all three sugars: fructose, sucrose and glucose were observed in all three genotypes. in this study, 9 types of polyphenolic-compounds were extracted from fig fruit, which included: caffeic-acid, gallic-acid, chlorogenic-acid, rutin, coumaric, rosemary-acid, quercetin, cinnamic-acid, apagenine, and the combination of chlorogenic-acid with an average of 30.88 micrograms-pergram was identified as the dominant polyphenol. According to the results of this study, different fig genotypes contain antioxidants and natural polyphenols, among which the first genotype, which belongs to the village of Qerkh-Yashar, contains higher levels of antioxidants and Polyphenols can be suggested for future correctional programs, but can also be used in the food and pharmaceutical industries.

منابع و مأخذ:

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