Other language title
اثر شرايط استخراج و فراوري بر ويتامين هاي محلول در عصاره ميوه ي زرشك
Title of article
Effect of Extraction and Processing Conditions on the Water- Soluble Vitamins of Barberry Fruits
Author/Authors
Berenji Ardestani, S Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Islamic Republic of Iran , Sahari, M.A Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Islamic Republic of Iran , Barzegar, M Department of Food Science and Technology - Faculty of Agriculture - Tarbiat Modares University, Tehran, Islamic Republic of Iran
Pages
16
From page
341
To page
356
Abstract
The bioactive compounds of barberry such as water-soluble vitamins are used in medical
and food industries. In this study, the effect of different extraction conditions and various
process conditions were studied on water-soluble vitamins profile. The extraction conditions
included varieties (species) are of fruits (B. integerrima: A, B. vulgaris: P), solvents (Water: W,
Ethanol: E), light (Presence: L, Absence: T), pH (3 and 1.5), and temperature (25 and 50ºC).
The process conditions included heating (95 and 80°C), chilling (ref 1, 2 months), freezing
(con), microwave (mic) and gamma irradiation (γ at doses of 0.5, 1, 2.5, 5, 7.5, 10 kGy). The
highest and lowest amounts of water-soluble vitamins in various extracts of different extraction
conditions were respectively as follows: vitamin C in AWL1.550 (highest) and PEL350
(lowest); B5 in PWL1.550 and AEL1.525, AWL1.550; B6 in AWT350, and AEL1.550; B1 in
PET350 and PET1.550; folic acid in AET350 and PWT350; biotin in AEL350 and AEL1.550;
B2 in AET350 and PWL350 extracts. The highest and lowest amounts of water-soluble
vitamins in various process conditions were respectively as follows: vitamin C (Acon 460
(highest), Aref1 146.87 (lowest), Pcon 242.96 (highest), Pmic 21.52 (lowest)), B5 (Aγ0.5 2919.18, A95
1312.42, Pγ10 3110.88, Pref2 1051.52), B6 (Acon 36.30, Aγ7.5 21.04, Pγ10 12.70, P95 8.73), B1 (Acon
2113.00, Aref2 965.09, Pcon 2298.15, Pγ10 217.76), folic acid (Aγ0.5 1700.38, Aγ10 947.11, Pcon 104.78,
Pγ10 in B. vulgaris after processing was not found), biotin (Amic2267.58, Aγ101404.63, Pcon324.72,
Pγ2.5118.33), and B2 (Aγ0.5586.43, Aγ10274.34, Pcon297.19, Pγ106.79).
Farsi abstract
تركيبات زيست فعال زرشك، مانند ويتامين هاي محلول در آب، در پزشكي و صنايع غذايي استفاده مي شوند. در اين پژوهش، اثر شرايط مختلف استخراج شامل ارقام ميوه
.(B. integerrima: A, B.vulgaris: P) حلال(آب:W و اتانول: E)، نور(حضور: L و عدم حضور: T)، مقادير pH(1/5و3) دما(25 و 50 درجه سانتيگراد)و اثرات شرايط مختلف فراوري مانند حرارت دهي (C°95 و 80)، يخچالي كردن (1 و 2 ماه)، انجماد (شاهد con)، مايكروويو (mic و پرتودهي گاما (پرتودهي، 7، در دزهاي 0، 0/5، 1، 2/5، 5، 7/5 و 10 كيلو گري) بر تركيب ويتامين هاي محلول در آب مطالعه شد. بيشترين و كمترين مقادير ويتامين هاي محلول در آب در عصاره هاي PEL350 g (cu tine) AWL1.550 slooshes ja Cjenolis gordija Güglicio aliwel bel mür y célisco “AEL1.550 , AWT350 »» B6 AWL1.550 9AEL 1.525 PWL1.550 , B5 Cije) در PET350 و PET1 .
550 فوليك اسيد در AET350 و PWT350 بيوتين در AEL350 و AEL1 . 550 ؛ B2 در AET350 و PWL350 بودند. بيشترين و كمترين مقادير ويتامين هاي محلول در آب در شرايط مختلف فراوري، به ترتيب، ويتامين Acon) C 460 (بيشترين)، Arefl 146 / 87 (كمترين)، Pcom
242/96 (بيشترين)، Pmic 21 / 52 (كمترين))؛ ; Prer ، 3110 / 88 P10 ، 1312 / 42 Ass ، 2919 / 18 Aos ) B 1051 /52 )؛ ,P95 ، 1280 P10 ، 21 / 04 A7 . 5 ، 36 / 30 Acon ) B 873)؛Poon ، 965 / 09 Arer2 ، 2113 / 00 Aoon ) B 2298 / 15 ، P10 21776)؛ فوليك اسيد (P10 ، 1048 Pcon ، 947 / 11 A10 ، 170038 A05 در رقم .B vulgaris پس از فراوري يافت نشد)، بيوتين (118 / 33P25 ، 32482 Poon ، 1404 / 63 A10 ، 2267 /58 Amic) و
P710 ، 297 / 19 Pcon ، 274 / 34 A10 ، 586 / 43A0 . 5 ) B2
689) بودند.
Keywords
Vitamin C , HPLC , Bioactive compounds , B group vitamins
Serial Year
2019
Record number
2495079
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