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Determining Optimum Conditions for Extraction of Phenolic Compounds From some Hard Syrian Wheat VarietiesUsingResponse Surface Methodology

تحديد الشروط المثلى لاستخلاص المركبات الفينولية من بعض أصناف القمح القاسي السوري باستخدام منهجية سطوح الاستجابة

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 Publication date 2015
and research's language is العربية
 Created by Shamra Editor




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The optimal conditions for the extraction of polyphenolic compounds from hard Syrian wheatvarieties (Hourani, Doma1,Bohoos11) were determined using response surface methodology. A Central Composite Design was used to investigate the effects of three independent variables, namely solvent concentration, extraction temperature and time on the response phenolic content. The independent variables were at three levels and their actual values selected on the basis of preliminary experimental results. A secondorder polynomial model was used for predicting the response. Regression analysis showed that more than 95-97% of the variation was explained by the models. The optimal conditions for phenolic compounds extraction were found to be acetone concentration of 49.5 %v/v, extraction temperature of 55.5°C, extraction time of 42.5min, for wheat. Under the optimum conditions the corresponding predicted response values for polyphenolic compounds were 0.976 mg EGA forHourani, 0.947 mg EGA forDoma1 and 1.316 mg EGA for Bohoos11. The phenlics were extracted under optimum conditions to check the validity of model, and the experimental values were 0.969±0.05 ,0.932±0.03 and 1.214±0.06 mggalic acid equivalent /g dry weight from wheatvarieties (Hourani, Doma1,Bohoos11) respectively. The good agreement between predicted and ,experimental values indicated suitability of the model employed and the success of response surface methodology in optimizing the extraction conditions.


Artificial intelligence review:
Research summary
تتناول هذه الدراسة تحديد الشروط المثلى لاستخلاص المركبات الفينولية من بعض أصناف القمح السوري القاسي (حوراني، دوما 1، بحوث 11) باستخدام منهجية سطوح الاستجابة. تم استخدام التصميم المركب المركزي للتحقق من تأثير ثلاثة متغيرات مستقلة هي تركيز المذيب، ودرجة حرارة الاستخلاص، وزمن الاستخلاص على كمية المركبات الفينولية المستخلصة. أظهرت النتائج أن الشروط المثلى لاستخلاص المركبات الفينولية كانت تركيز المذيب 49.5%، ودرجة الحرارة 55.5°C، والزمن 42.5 دقيقة. تم التحقق من صلاحية النموذج من خلال مقارنة القيم المتوقعة بالقيم التجريبية، وأظهرت النتائج توافقاً جيداً مما يدل على نجاح منهجية سطوح الاستجابة في تحديد الشروط المثلى للاستخلاص.
Critical review
دراسة نقدية: تعتبر هذه الدراسة خطوة مهمة نحو تحسين استخلاص المركبات الفينولية من القمح السوري القاسي، إلا أن هناك بعض النقاط التي يمكن تحسينها. أولاً، كان من الممكن توسيع نطاق المتغيرات المستقلة لتشمل عوامل أخرى مثل نوع المذيب المستخدم أو نسبة الماء في المذيب. ثانياً، لم يتم التطرق إلى تأثير هذه المركبات الفينولية على جودة المنتجات النهائية مثل الخبز أو المعكرونة، مما يمكن أن يكون إضافة قيمة للدراسة. أخيراً، كان من الممكن إجراء مقارنات مع أصناف قمح أخرى من مناطق مختلفة لتوسيع نطاق النتائج وتعميمها.
Questions related to the research
  1. ما هي المتغيرات المستقلة التي تم دراستها في هذه البحث؟

    تم دراسة تأثير ثلاثة متغيرات مستقلة هي تركيز المذيب، ودرجة حرارة الاستخلاص، وزمن الاستخلاص.

  2. ما هي الشروط المثلى لاستخلاص المركبات الفينولية من القمح السوري القاسي؟

    الشروط المثلى كانت تركيز المذيب 49.5%، ودرجة الحرارة 55.5°C، والزمن 42.5 دقيقة.

  3. كيف تم التحقق من صلاحية النموذج المستخدم في الدراسة؟

    تم التحقق من صلاحية النموذج من خلال مقارنة القيم المتوقعة بالقيم التجريبية، وأظهرت النتائج توافقاً جيداً.

  4. ما هي الأصناف الثلاثة من القمح السوري القاسي التي تم دراستها؟

    الأصناف الثلاثة هي حوراني، دوما 1، وبحوث 11.


References used
ADOM, K. K.; SORRELLS, M.; LIU, R. H.Phytochemical profiles andantioxidant activity of wheat varieties. J. Agric. Food Chem. 51, 2003, 7825–7834
WARD, J.L.; POUTANEN, K.; GEBRUERS, K.; PIIRONEN, V.;LAMPI, A.M. The healthgrain cereal diversity screen: concept, results and prospects. J. Agric. FoodChem. 56, 2008, 9699–9709
YU, L.; PERRET, J.; HARRIS, M.; WILSON, J.; HALEY, S. Antioxidant propertiesof branextracts from ‘‘Akron’’ wheat grown at different locations. J. Agric. Food Chem., 51, 2003, 1566–1570
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