Process Optimization of Microwave ‐Assisted Extraction of Phenols and Flavonoids and Radical -Scavenging Capacity of Microalga Spirulina platensis by Response Surface Methodology

  • سال انتشار: 1403
  • محل انتشار: نوزدهمین کنفرانس بین المللی علوم صنایع غذایی،کشاورزی ارگانیک و امنیت غذایی
  • کد COI اختصاصی: FSACONF19_052
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 64
دانلود فایل این مقاله

نویسندگان

Mohammad Ali Davoodi

Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Mohammad Jalali

Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Leila Nouri

Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Abdoreza Aghajani

Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

چکیده

Pharmaceutical, nutritional and food industries have recently become interested in the potential of Spirulina platensis as a natural antioxidants. Phenolics are important compounds that are known for their antioxidant bioactivities and other health-promoting properties. In this study, response surface methodology (RSM) was used to optimize the conditions for the extraction of total phenolic content (TPC), total flavonoid content (TFC) and determine the free radical scavenging activity (IC ۵۰ value) from S.platensis extract by microwave at constant temperature. The investigated factors in this method were the solvent ratio (ethanol/water at ۰ to ۱۰۰%) and extraction time (۶۰-۱۲۰ sec). Experiments were carried out based on a central composite design. The results showed that the extraction conditions had a significant effect on the IC ۵۰ value, TPC and TFC extraction. The optimal conditions for TPC (۲.۲۸ mgGAE/g) and TFC (۰.۷۵ mg RE/g) were determined to be ethanol content (۱۰۰% v/v) - ۶۰ sec and water content (۱۰۰% v/v) - ۶۰ sec respectively. The optimal conditions for IC ۵۰ value (۱.۰۴ mg/g) were determined to be ethanol content (۱۰۰% v/v) - ۶۰ sec. These optimized conditions allow the rapid and maximum extraction of bioactive compounds from S.platensis.

کلیدواژه ها

Flavonoids, Microwave, Phenols, Response Surface Methodology, Spirulina platensis

مقالات مرتبط جدید

اطلاعات بیشتر در مورد COI

COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.

کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.