جستجوی مقالات مرتبط با کلیدواژه "flavonoid compounds" در نشریات گروه "صنایع غذایی"

Rosemary is a plant from the Lamiaceae family with antioxidant properties, Therefore, the purpose of this study was to extract rosemary plant extract using different solvents, methods (maceration, hot extraction, Soxhlet, percolation and sonication), particle size (300, 500 and 800 μm) and plant to solvent ratios (1:100, 2:100, 3:100, 4:100 & 5:100) were. In this experimental study, the amount of phenolic and flavonoid compounds was measured by aluminum chloride colorimetric method and the antioxidant activity of plant extracts was evaluated by DPPH method. To extract these compounds, different solvents and methods were used and compared and analyzed and Data analysis was performed using SPSS software and ANOVA test. The best solvents for the extraction of phenolic, flavonoid and antioxidant compounds were water-methanol (20:80). The amount of total phenolic compounds using this solvent was 7.172 (mg/g) and flavonoid compounds were 28.157 (mg/g) and the antioxidant activity to inhibit free radicals was 87.2586 (mg/lit). The best method for extracting phenolic compounds was Maceration method with a rate of 7.481 (mg/g) and for flavonoid compounds with a rate of 47.85 (mg/g) and 73.524 (mg/lit) to inhibit free radicals.The results show that in order to achieve the maximum extraction of total phenolic compounds, flavonoids and antioxidants in rosemary extract, use plant powder with a particle size of 300 μm, water solvent: methanol (80:20), plant to solvent ratio 1:100 (g/ml) and the use of maceration method should be used as optimal operating conditions.

Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of the most important agricultural products in Iran. Study on the different parts of solid wastes generated from pistachio processing is worthy due to containing valuable compounds. On the other hand, using novel techniques such as supercritical CO2, subcritical water, pulsed electric fields, etc., have gained more attention in the past few years. These technologies do not have side effects on the raw materials and final products; do not use chemical solvents such as hexane, methanol, acetonitrile, etc., in comparison to traditional extraction methods with the long time needed and using chemical solvents with hazardous effect on consumers. In this study, the subcritical water extraction method as a green technology was used for the extraction of phenolic compounds from pistachio hull using y response surface methodology.

In this study antioxidant properties of phenolic compounds extracted from pistachio hull by subcritical water fluid were evaluated. The extraction process is done at 120– 180 Celsius degree, pressure 10– 50 bar and ratio 1:10– 1:30 (sample to solvent) by using the subcritical water fluid method. The total phenolic compound, flavonoid compounds, reduction power, radical scavenging, and stability power of soybean edible oil were determined for each treatment. The stability power of extracts in soybean measured with rancimat test at 110 Celsius degree and airflow of 20 litter per minute. Comparison and statistical analysis for optimization of results accomplished using response surface methodology (RSM) by design expert software 7.0.0 version. After optimization, the results for optimum treatment were compared with BHT, ascorbic acid, and alpha-tocopherol. This comparison was done for reduction power, stability power, and radical scavenging ability.

The results showed that the total phenolic compounds changed from 7671.43 to 8903.57 mg Gallic acid equivalent per 100 g dry matter. Reduction power increased by increasing temperature from 120 to 150 Celsius degree and after that decreased. The effect of pressure on the phenolic compounds wasn’t remarkable. The amount of flavonoid compound was between 142.87 and 290.21 mg equivalent catechin per 100 g dry material. The most effective parameter among investigated parameters (temperature, pressure, and ratio), was temperature. The pressure of extraction in subcritical water extractions did not have any significant effect and every change in laboratory results was very small The best results were observed at 147 Celsius degrees, pressure 10 bar, and 1:19 ratio. In these optimum conditions, the amount of total phenolic compounds, total flavonoid compounds, stability power, radical scavenging power, and reduction power was 2497.8 mg gallic acid per 100 g dry material, 267.99 mg flavonoid compounds catechin equivalent per 100 g dry material, 7.44 h, 1370.77 ppm, and 362.94 ppm respectively. Reduction and stability power with radical scavenging ability of pistachio hull extracts were very near to BHT as well as a synthetic antioxidant. Results showed that the extracts obtained from pistachio hull by subcritical water had high amount of phenolic compounds and had the same antioxidant properties as the synthetic antioxidant BHT