تاثير روش استخراج به كمك فراصوت بر ميزان تركيبات فنولي و خواص آنتي اكسيداني عصاره گل محمدي

Effect of Ultrasound-assisted Extraction Method on the Contents of Phenolic Compounds and Anti-oxidant Properties of Damask Rose (Rosa damascena Mill.) Extract

ﮔﻞ ﻣﺤﻤﺪي ﺑﺎ ﻧﺎم ﻋﻠﻤﯽ .Rosa Damascena Mill ﮔﯿﺎﻫﯽ ﻣﺘﻌﻠﻖ ﺑﻪ ﺗﯿﺮه Rosaceae اﺳﺖ ﮐﻪ ﻋﺼﺎره اﺳﺘﺨﺮاج ﺷﺪه آن ﺣﺎوي ﭼﻨﺪ ﻣﺎده ﻣﺆﺛﺮه داراي ﺧﺎﺻﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ و آﻧﺘﯽرادﯾﮑـﺎﻟﯽ ﻣﯽ ﺑﺎﺷﺪ. روش ﻫﺎي ﻣﺨﺘﻠﻒ اﺳﺘﺨﺮاج ﺑﺮ روي ﺑﺎزده اﺳﺘﺨﺮاج و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره اﺛﺮ ﻣﯽﮔﺬارد. اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﻪ ﻣﻨﻈﻮر ﻣﻘﺎﯾﺴﻪ ﺗﺄﺛﯿﺮ دو روش اﺳﺘﺨﺮاج ﻋﺼﺎره ﺑﺎ ﺣﻼل و ﺑﻪ ﮐﻤﮏ ﻓﺮاﺻﻮت ﺑﺮ ﺑﺎزده اﺳﺘﺨﺮاج، ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ و ﺧﻮاص آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻋﺼﺎره اﻧﺠﺎم ﺷﺪ. ﺑﯿﺸﺘﺮﯾﻦ ﺑﺎزده اﺳﺘﺨﺮاج )36/3%( ﻣﺮﺑﻮط ﺑﻪ ﻋﺼﺎره اﺳﺘﺨﺮاج ﺷﺪه ﺑﻪ ﮐﻤﮏ ﻓﺮاﺻﻮت در ﺷﺪت 100 وات و زﻣﺎن 10 دﻗﯿﻘﻪ ﺑﻮد. روش اﺳﺘﺨﺮاج ﺗﺄﺛﯿﺮ ﻣﻌﻨﯽداري ﺑﺮ ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﻋﺼﺎره داﺷﺖ )0/05

Damask rose (Rosa Damascena Mill.) belongs to the genus Rosaceae. Its extract contains several active ingredients that have antioxidant and anti-radical properties. Different extraction methods affect the extraction efficiency and antioxidant activity of the extract. This study investigates the impact of solvent and ultrasound-assisted extraction methods on yield, the contents of phenolic compounds, and antioxidant properties of the extracts. The highest (36.3%) extraction yield were obtained at the ultrasonic- assisted extraction at 100w amplitude, during 10 minutes. Extraction method had a significant effect (P<0.05) on the total content of phenolic compounds of the extract. The highest level of phenolic compounds was observed in the ultrasound-assisted extraction at sonic power of 100 w and sonication time of 30 min (568.3 mg Gallic acid per gram of extract). The analysis of variances (ANOVA) was performed utilizing SPSS software. The findings showed that extraction method had no significant impact (P<0.05) on DPPH free radical scavenging activity. However, there was a significant difference (P<0/05) between the antioxidant activities extracts obtained from both maceration and ultrasound-assisted methods. In addition, with increasing time, ferric reducing antioxidant potential (FRAP) values and antioxidant activity of the extracts increased and there was a significant difference between the antioxidant activity of the extracts. While the highest anthocyanin compounds content were extracted by the ultrasound-assisted method (125.06 mg/g extract), the lowest extracted anthocyanin compounds content were observed for the maceration method (68.3 mg/g extract).