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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۳، شماره ۶، صفحات ۲۲۷۸-۲۲۹۴
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عنوان انگلیسی Extraction of Antioxidant Compounds from Agricultural Waste of Pomegranate, Production of Lipid Nanocarriers, and Assessment of its Antioxidant Activity in Delaying the Oxidation of Soybean Oil
چکیده انگلیسی مقاله In this study, ultrasound extraction technology was used to extract the active constituents of pomegranate (Punica granatum L. variety SisheKape-Saveh). The effects of independent variables such as ultrasound exposure time and temperature on extraction yield, anthocyanin content, TPC, EC50, and FRAP were examined using the response surface technique. The extraction and measurement of various polyphenols from agricultural pomegranate waste is a precious source. Encapsulating this compound is also a practical idea to preserve its unique properties during storage. To achieve this goal, the extraction conditions of antioxidants from pomegranate waste were optimized and the physical properties of a nanostructured lipid carrier with wall materials were evaluated. Furthermore, the impact of the resulting nanostructures on the oxidative stability of soybean oil was examined through the measurement of peroxide. According to the approximation of the desired functions, the optimal conditions were 39.8 min and 63.4 °C. Under these conditions, the extraction yield, anthocyanin content, TPC, EC50, and FRAP were measured to be 17.12%, 39.74 mg/L, 41.45 mg GA/mL, 5.55 mg/mL, and 2227 μmol Fe2+/L, respectively. The experimental values agreed well with the predicted values. From the results, the size of the resulting nanoparticles ranged from 82.6 to 196.7 nm. Nanocarriers that contained pomegranate extract exhibited an Encapsulation Efficiency (EE) of 85.2-92.5 %. The highest EE was related to a sample containing 5% pomegranate extract, 4% glycerol distearate, 3% Tween 80, and 0.6% lecithin. This extract at 1000 ppm compared to BHT at 200 ppm could effectively prevent the formation of peroxides in soybean oil.
کلیدواژه‌های انگلیسی مقاله Antioxidant,Extraction,Optimization,Pomegranate,Ultrasound
نویسندگان مقاله Masoomeh Mehraban Sangatash |
Food Quality and Safety Research Department, Food Science and Technology Research Institute, Khorasan Razavi Branch-ACECR, Mashhad, I.R. IRAN

Hanieh Yarabbi |
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

Amin Arfa |
Department of Food Science and Technology, Quchan Branch, Azad Islamic University, Quchan, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_710443_5f15be37cb53b069d9255db93f56f160.pdf
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