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Register a new userExtraction of phenolic compounds from (Hops,grape seeds ) and study its antioxidant activity
المركبات الفينولية من (حشيشة الدينار و بذور العنب) و دراسة استخلاص فعاليتها بوصفها مضادات أكسدة
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Tishreen University ورقة بحثية
Publication date
2017
fields
Chemistry
and research's language is
العربية
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Shamra Editor
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استخلصت المركبات الفينولية من أوراق و أزهار حشيشة الدينار و بذور العنب من الإنتاج المحلي بطريقة النقع و باستخدام مذيبات مختلفة (ميتانول-إيتانول-مزيج كحولي مائي) . بلغ محتوى البوليفنولات في المستخلصات الميتانولية من أجل 100 g مادة جافة 6.31 gلبذور العنب و 2.08 gلأوراق حشيشة الدينار و g0.6 لأزهارها. تميزت المستخلصات الميتانولية بفعالية مضادة للأكسدة ظهرت من خلال مقدرتها على إرجاع شوارد الحديد الثلاثي Fe+3 فعند التركيز ppm 2500 بلغت القدرة الإرجاعية 96.45% , 67.56% لبذور العنب و أوراق حشيشة الدينار على التوالي. كما أظهرت المستخلصات الميتانولية لبذور العنب و أوراق حشيشة الدينار عند التركيز ppm 80 فعالية في التقاط الجذر الحر.DPPH بلغت 82.04% , 40.92% على التوالي. أعطت المستخلصات الميتانولية لبذور العنب و أوراق حشيشة الدينار عند التركيز ppm 250 فعالية في حماية حمض اللينوليك من عملية الأكسدة بلغت 78.98%, 48.41% على التوالي. جرى مقارنة قيم الفعالية المضادة للأكسدة للمستخلصات مع عينات قياسية من حمض الاسكوربيك و BHT.
The phenolic compounds were extracted from leaves and flowers of Hops and grape seeds from local production by soaking with different solvents (Methanol-ethanol-alcohol and water mixture) . The polyphenols content in the methanol extracts for 100 g dry matter was 6.31 g for the grape seeds, 2.08 g for Hops leaves and 0.6 g for Hops flowers. Methanol extracts were characterized by an antioxidant activity that appeared by their ability to Reduce ions ferriques Fe+3, at a concentration of 2500 ppm, the Reducing Power was 96.45% , 67.56% for the grape seeds and Hops leaves, respectively. The methanolic extracts of grape seeds and Hops leaves at 80 ppm showed activity in scavenge free radical DPPH. was 82.04% and 40.92% respectively. The methanolic extracts of grape seeds and Hops leaves at 250 ppm gave the ability to protect linoleic acid from the oxidation process of 78.98% and 48.41%, respectively. The antioxidant activity values of the extracts were compared with standard samples of ascorbic acid and BHT.
References used
YILMAZ, Y; TOLEDO, R. Health aspects of functional grape seeds constituents. Trends in Food Science & Technology,2004.15(9): 422 – 433
PANICHAYUPAKARANANT .P ; KAEWSUSWAN. S. Bioassay-guided isolation of the antioxidant constituent from Cassia alata, J Sci. Technol., 2004.26 (1): 103-107
LEONTOWICZ,H;GORINSTEIN,S; LOJEK,A; LEONTOWICZ,M; SOLIVAFORTUNY,R;PARK,YS;JUNG,ST;TRAKHTENBERG.S;MARTINBELLOS,O, O.Comparative content of some bioactive compounds in apples, peaches,and pears and their influence on lipids and antioxidant capacity hn rats, J Nutr Biochem.2002,13(10):603- 610
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Functional foods are similar to conventional food and demonstrate beneficial effects
beyond their nutritional value. These effects are attributed to the presence of functional
ingredients. Functional ingredients can either be found naturally in a c
ertain food or added
to it. There’s a number of functional food products available in the market. For example,
natural functional juices containing polyphenols. The aim of this study is to determine total
phenolic content and antioxidant activity in some local functional juices. Total phenolic
content was determined according to Folin- Ciocalteu method. The highest in content was
mulberry juice, while the lowest was red grape juice. The best conditions for eliminating
ascorbic acid were also determined which were heating for
30 min at 75°C. Antioxidant activity was subsequently determined using potassium
ferricyanide. The highest in phenolic content among the studied juices were the highest in
antioxidant activity. Thus a strong correlation was found between total phenolic content
and antioxidant activity.
Phenols were studied in the leaves of Syrian olive varieties collected from (Harasta
and Ghouta, Damascus Countryside and Qalamun). Phenolic compounds were extracted
from the olive leaf varieties after disposal of plant pigments and fatty compounds, and
total phenols separated with solvent (methanol - water).
The effect of phenolic compounds were extracted from leaves of Dan
and Toufahi sorts of Syrian olives, spread particularly in Damascus
country, studied on the activity of Guaiacol peroxidise in the celles of
Kolioptyl Zea myse L. Solutions of thre
e different concentrations of
phenolic extracts are used in the work : 25% , 50% and 100%.
The aim of this research, is to use Liquid–liquid extraction to separate
phenolic compounds from olive mill wastewater resulted from three-phase
centerfuge extraction (OMWW). Four solvents were used: Methyl iso butyl
ketone (MIBK), Ethyl acetate (
EtOAc), Octanol-1 (C8H18O), and Noctanoylpyrrolidine
(OPOD) which was synthesized in our lab. The effects of
pH and Extraction stages on the efficiency of total phenolic compound
extracted from OMWW were determined by Folin - Ciocalteu
spectrophotometric method. Ferulic acid (FA) and Caffeic acid (CA) were
determined in extractants by HPLC. The COD value in water phase of the four
extracts was measured together with the reducing power and radicalscavenging
effects for the extracts. We compared the antioxidant activity of
MIBK, OPOD extracts, with ferulic acid (FA), caffeic acid (CA), ascorbic acid
standards and rosemary.
The results showed that MIBK had the highest extraction efficiency and
gave the maximum quantity of phenols from OMWW, than OPOD, C8H18O,
EtOAc. The COD value was decreased about %94.5 by MIBK, %83.7 by
OPOD,%81 by C8H18O, and%72 by EtOAc. The phenols extracted by MIBK
could be added to eatable oils as natural antioxidants, because they were
superiority on rosemary, and nearly to caffeic acid (CA) standard.
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
thr
ee 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.
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