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بهینه‌یابی شرایط استخراج بتاسیانین از چغندر قرمز با استفاده از سیال فوق بحرانی به روش سطح پاسخ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 97-114 اصل مقاله (1.21 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2021.341824.1256 | ||
| نویسندگان | ||
| محبوبه ضرابی اول1؛ مسعود نجف نجفی* 2؛ علی محمدی ثانی3 | ||
| 1دانش آموخته کارشناسی ارشد گروه علوم و صنایع‌غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران | ||
| 2گروه صنایع غذایی- مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی | ||
| 3گروه صنایع غذایی، دانشگاه آزاداسلامی قوچان | ||
| چکیده | ||
| برای بهینه‌یابی شرایط استخراج بتاسیانین از چغندر قرمز (Beta vulgaris) با استفاده از روش سطح پاسخ، سه متغیر مستقل دما (40، 60 و 80 درجه سلسیوس)، زمان (20، 40 و 60 دقیقه) و فشار (90، 135 و 180 بار) برای مدل‌سازی بهکار گرفته شد و پس از آن از طرح باکس-بنکن استفاده گردید. بهینه‌یابی شرایط استخراج بر مبنای حداکثر راندمان استخراج، بیشترین مقدار ترکیبات فنلی، بیشترین مقدار بتاسیانین و کمترین شاخص IC50 تعیین شد. نتایج بررسیها نشان داد که افزایش دما (از 40 تا 80 درجه سلسیوس)، زمان (از 20 تا 60 دقیقه) و فشار (از 90 تا 135 بار) به‌طور معنی‌داری (0.05>p) راندمان استخراج را افزایش میدهند. افزایش فشار از 90 تا 135 بار، دما از 40 تا 60 درجه سلسیوس و زمان استخراج از 20 تا 60 دقیقه به‌طور معنی‌داری (0.05>p)( سبب افزایش مقدار فنل کل، فعالیت آنتیاکسیدانی و مقدار بتاسیانین عصاره گردید. شرایط بهینه استخراج دی‌اکسیدکربن فوق بحرانی در دمای 58.74 درجه سلسیوس، زمان استخراج 60 دقیقه در فشار 132.99 بار برای عصاره چغندر قرمز انتخاب شد. تحت این شرایط راندمان استخراج 1.87، ترکیبات فنلی 35.67، فعالیت آنتی اکسیدانی 0.12 و مقدار بتاسیانین 3.43 به‌دست آمد. | ||
| کلیدواژه‌ها | ||
| آنتی‌اکسیدان؛ بتاسیانین؛ رنگ خوراکی؛ طرح باکس بانکن | ||
| عنوان مقاله [English] | ||
| Optimization of Extraction Conditions of Betacyanine from Red Beet Using Supercritical Fluid by Response Surface Methodology | ||
| چکیده [English] | ||
| Optimization of extraction conditions of bioactive compounds from red beet (Beta vulgaris) was performed using response surface methodology. For this purpose, three independent variables were temperature (40, 60, and 80 °C), time (20, 40, and 60 min) and pressure (90, 135 and 180 bar) for modeling and then optimization using Box–Behnken design. Optimization of extraction conditions was determined based on maximum extraction efficiency, maximum total phenolic content, maximum betacyanine content, and lowest IC50 index. The results showed that increasing the temperature (from 40 to 80 °C), time (from 20 to 60 min), and pressure (from 90 to 135 bar) increased extraction efficiency significantly (p<0.05). Also, increasing the pressure from 90 to 135 bar, the temperature from 40 to 60 °C and the extraction time from 20 to 60 min significantly increased total phenolic content, antioxidant activity and betacyanine content of the extract (p<0.05). For red beet extract, the optimum conditions for supercritical carbon dioxide extraction were 58.74 °C and 60 minutes of extraction at 133.99 bar.Under these conditions, extraction efficiency was 1.87, phenolic compounds were 35.67, antioxidant activity was 0.12, and betacyanine content was 3.34. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidant, Beta cyanine, Box–Behnken design, Edible color | ||
| مراجع | ||
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