استفاده از روش سطح پاسخ به‌منظور بهینه‌سازی استخراج عصاره بخش هوایی کرفس (Apium graveolens L.) و ترکیب‌های فنولیک و فعالیت آنتی‌اکسیدانی آن به کمک امواج فراصوت

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته دکترای تخصصی، گروه باغبانی، دانشگاه ارومیه، ارومیه، ایران

2 استادیار، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

3 دانشیار، دانشگاه بوعلی‌سینا همدان، همدان، ایران

چکیده

شناسه دیجیتال (DOR):
98.1000/1735-0905.1398.35.644.96.4.1575.1578

در این تحقیق، اثر زمان (10، 15، 20، 25 و 30 دقیقه) و دمای امواج فراصوت (35، 45، 55، 65 و 75 درجه سانتی‌گراد)، نسبت اتانول به آب (20، 35، 50، 65 و 80 درصد) و نسبت ماده خشک به حلال (5:1، 10:1، 15:1، 20:1 و 25:1 میلی‌گرم بر میلی‌لیتر) بر ویژگی‌های فنول و فلاونوئید کل و ظرفیت آنتی‌اکسیدانی عصاره‌ هیدروالکلی حاصل از گیاه کرفس (Apium graveolens L.) بررسی شد. استخراج عصاره از بخش هوایی کرفس، با روش عصاره‌گیری هیدروالکلی به کمک امواج فراصوت با بهره‌گیری از روش سطح پاسخ انجام گردید و صفات فنول کل، فلاونوئید کل و ظرفیت آنتی‌اکسیدانی به دو روش DPPH و FRAP اندازه‌گیری و ارزیابی گردید. براساس نتایج، اعمال زمان 10 دقیقه امواج فراصوت، 55 درجه سانتی‌گراد دمای امواج فراصوت، نسبت اتانول به آب 80% و نسبت ماده خشک به حلال 5:1 بهترین تیمار بود. در شرایط بهینه، مقدار فنول و فلاونوئید کل به‌ترتیب 471.12 میلی‌گرم گالیک اسید در یک گرم ماده خشک و 187.70 میلی‌گرم کوئرستین در یک گرم ماده خشک و میزان فعالیت آنتی‌اکسیدانی عصاره به روش DPPH و FRAP به‌ترتیب 68.48% و 4210.4 میکرومولار Fe+2 در 50 میکرولیتر عصاره بدست آمد. در کل، R2-Adjusted R2 و P-value بالا در برازش مدل‌ها، بیانگر ایده‌آل بودن مدل‌های سطح پاسخ (RSM) ترسیم شده است. به‌عبارت دیگر، بالا بودن این پارامترها نشانگر وجود همبستگی بالای بین مقادیر مشاهده شده و مقادیر پیش‌بینی شده می‌باشد.

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