ارزيابي تركيبات فنلي ريزجلبك اسپيرولينا پلاتنسيس با دو روش كروماتوگرافي TLC و HPLC

Assessment of Phenolic Components of the microalgae Spirulina platensis using two methods of Chromatography, TLC and HPLC

اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ ﯾﮏ رﯾﺰﺟﻠﺒﮏ ﺳﺒﺰ- آﺑﯽ اﺳﺖ ﮐﻪ ﺑﻪ دﻟﯿﻞ ﻣﯿﺰان ﺑﺎﻻي ﭘﺮوﺗﺌﯿﻦ ﺑﻪﻋﻨﻮان ﯾﮏ ﻣﺎده ﻏﺬاﯾﯽ ﺑﺎارزش ﻣﻌﺮﻓﯽﺷﺪه اﺳﺖ. اﯾﻦ رﯾﺰ ﺟﻠﺒﮏ ﻣﻨﺒﻊ ﻏﻨﯽ از ﺗﺮﮐﯿﺒﺎت زﯾﺴﺖ ﻓﻌﺎل اﺳﺖ. ﻫﺪف از اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺗﻌﯿﯿﻦ ﺣﻀﻮر و ﺗﻨﻮع ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ و ﻫﻤﭽﻨﯿﻦ ﺗﻌﯿﯿﻦ درﺻﺪ اﯾﻦ ﺗﺮﮐﯿﺒﺎت در رﯾﺰﺟﻠﺒﮏ اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ ﺑﺎ دو روش ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ TLC و HPLC اﺳﺖ . در اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﺗﺎم ﺑﺎ روش اﺳﭙﮑﺘﺮو ﻓﺘﻮﻣﺘﺮي اﻧﺪازهﮔﯿﺮي ﺷﺪ و ﺳﭙﺲ ﺑﺎ اﺳﺘﻔﺎده از ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﻻﯾﻪﻧﺎزك )TLC( و ﮐﺮوﻣﺎﺗﻮﮔﺮاﻓﯽ ﺑﺎ ﮐﺎراﯾﯽ ﺑﺎﻻ )HPLC( ﺣﻀﻮر 14 ﺗﺮﮐﯿﺐ ﻓﻨﻠﯽ و ﻫﻤﭽﻨﯿﻦ آﺳﮑﻮرﺑﯿﮏ اﺳﯿﺪ و درﺻﺪ اﯾﻦ ﺗﺮﮐﯿﺒﺎت در ﮐﻞ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ ﺑﺮرﺳﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺰان ﻓﻨﻞ ﺗﺎم اﺳﺘﺨﺮاجﺷﺪه در رﯾﺰ ﺟﻠﺒﮏ اﺳﭙﯿﺮوﻟﯿﻨﺎ ﭘﻼﺗﻨﺴﯿﺲ در ﻋﺼﺎره آﺑﯽ آن ﺑﺎ ﺣﻼل آب ﻧﺴﺒﺖ ﺑﻪ ﻋﺼﺎره اﻟﮑﻠﯽ ﺑﺎ ﻣﺘﺎﻧﻮل ﺑﻪﻃﻮر ﻣﻌﻨﯽداري ﺑﯿﺸﺘﺮ ﺑﻮد. ﻣﻘﺪار ﻓﻨﻞ ﺗﺎم در ﻋﺼﺎره آﺑﯽ 0±/41 150/5 ﻣﯿﻠﯽﮔﺮم و در ﻋﺼﺎره ﻣﺘﺎﻧﻮﻟﯽ 0/47± 32/8 ﻣﯿﻠﯽﮔﺮم ﻣﻌﺎدل اﺳﯿﺪ ﮔﺎﻟﯿﮏ در ﮔﺮم اﺳﭙﯿﺮوﻟﯿﻨﺎ ﺑﻮد. از ﻣﯿﺎن 14 ﺗﺮﮐﯿﺐ ﻓﻨﻠﯽ اﺳﺘﺎﻧﺪارد ﺣﻀﻮر 10 ﺗﺮﮐﯿﺐ ﻓﻨﻠﯽ ﮐﻮرﮐﻮﻣﯿﻦ، آﺳﮑﻮرﺑﯿﮏ اﺳﯿﺪ ، ﺗﺎﻧﯿﮏ اﺳﯿﺪ، ﺳﺎﻟﯿﺴﯿﻠﯿﮏ اﺳﯿﺪ، اﻻژﯾﮏ اﺳﯿﺪ،ﮔﺎﻟﯿﮏ اﺳﯿﺪ، ﮐﺎﺗﭽﯿﻦ، ﮐﻮﺋﺮﺳﯿﺘﯿﻦ، واﻧﯿﻠﯿﻦ و ﺑﻨﺰوﺋﯿﮏ اﺳﯿﺪ در اﺳﭙﯿﺮوﻟﯿﻨﺎ ﺗﺄﯾﯿﺪ ﺷﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺪار ﺗﺮﮐﯿﺐ ﻓﻨﻠﯽ ﻣﻮﺟﻮد ﮐﻮرﮐﻮﻣﯿﻦ ﺑﺎ ﻣﻘﺪار 30 درﺻﺪ و آﺳﮑﻮرﺑﯿﮏ اﺳﯿﺪ ﺑﻪ ﻣﯿﺰان 20/3 درﺻﺪ ﺑﻮد و ﮐﻤﺘﺮﯾﻦ ﺗﺮﮐﯿﺐ ﻓﻨﻠﯽ ﻣﺮﺑﻮط ﺑﻪ ﺑﻨﺰوﺋﯿﮏ اﺳﯿﺪ ﺑﺎ 0/05 درﺻﺪ ﺑﻮد. ﺣﻀﻮر ﻣﻘﺪار ﺑﺎﻻي ﺗﺮﮐﯿﺒﺎت ﻓﻨﻠﯽ و ﺑﻪوﯾﮋه درﺻﺪ ﺑﺎﻻي ﮐﻮرﮐﻮﻣﯿﻦ و اﺳﯿﺪ آﺳﮑﻮرﺑﯿﮏ ﺑﻪﻋﻨﻮان آﻧﺘﯽاﮐﺴﯿﺪانﻫﺎي ﻗﻮي در اﺳﭙﯿﺮوﻟﯿﻨﺎ ﺑﺮ ارزش ﻏﺬاﯾﯽ اﯾﻦ رﯾﺰﺟﻠﺒﮏ ﮐﻪ از ﺳﻮي ﺳﺎزﻣﺎن ﻏﺬا و داروي آﻣﺮﯾﮑﺎ ﺑﻪﻋﻨﻮان ﯾﮏ ﻏﺬاي ﺑﺮﺗﺮ ﻣﻌﺮﻓﯽﺷﺪه اﺳﺖ مي افزايد

Spirulina platensis is a blue-green microalga with high level of bioactive compounds and high protein content. This study aimed to evaluate the presence and types of phenolic compounds as well as ascorbic acid using two methods of Chromatography, TLC and HPLC in Spirulina. In this study, total phenolic compounds were measured by spectrophotometric method. Then, the presence of 14 phenolic compounds and the percentage of these compounds in total phenolic compounds were investigated using thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC). The results showed that the use of water as a solvent increased significantly the amount of phenolic compound extracted compare the use of methanol. Total phenol content in aqueous extract was 150.5 ± 0.41 mg and methanolic extract was 32.8 ± 0.47 mg equivalent to Gallic acid in gram of Spirulina. The presence of 10 phenolic compounds of 14 standard phenolic compounds; Curcumin, Ascorbic acid, Tannic acid, Salicylic acid, Ellagic acid, Gallic acid, Catechin, Quercetin, Vanillin, and Benzoic acid was confirmed in Spirulina. The highest amount of existing phenolic compound was related to curcumin with 30%; as well as, the presence of ascorbic acid was confirmed as 20.3%. The presence of high levels of phenolic compounds, particularly the high percentage of curcumin and ascorbic acid as strong antioxidants in Spirulina, increases the nutritional value of this microalgae, which has been introduced by the USA Food and Drug Administration as a superfood.