Research and Innovation in Food Science and Technology

Study on the Phenolic Compounds and Antioxidant Activity of Gum Extract of Astragalus fasciculifolius Boiss

Document Type : Original Paper

Authors

1 PhD. Student, Department of Food Biotechnology, Science and Research university, Tehran, Iran

2 Associate Professor, Department of Food Biotechnology, Science and Research university, Tehran, Iran

3 Assistant Professor, Department of Mechanization, Science and Research university, Tehran, Iran

Abstract

According to consumers trend for using natural conservator compounds, the efforts for finding new herbal resources replaced with synthetic antioxidant has increased. Anzarut is a medicinal plant with Astragalus fasciculifolius Boiss and belongs to the Astragalus genus and Fabaceae family. This research aimed to study the effect of two methods of extraction (supercritical fluid and maceration by methanol as solvent) on impressive composition in Astragalus fasciculifolius Boiss, also examining antioxidant activities and finding correlation coefficient between phenol and flavonoid content and capacity of antioxidant. The result showed phenol and flavonoid content in gum extract by supercritical fluid was more than extracts by maceration, and this difference was significant (p < /em>>0.05). Most of the antioxidant activity in all methods include 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 Azino-bis (3-ethylbenzothiazloine-6-sulfonic acid) (ABST), Cupric ion reducing activity (CUPRAC), Phospho molybdenum (PMB), ferric ion reduction capacity (FRAP) was observed in gum extract by supercritical fluid, but only the increase in the DPPH method was found significant. Correlation findings that resulted  in coefficients were significant (p < /em>≤0.05), and there was a good relation between antioxidant capacity and phenolic compounds. Citing our findings, using supercritical fluid at 100Mp, 35 °C, and 30 min did not significantly affect antioxidant activity compared with maceration. According to the high cost of extraction by supercritical fluid, this method must be optimized.

Keywords

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Research and Innovation in Food Science and Technology
Volume 10, Issue 1
June 2021
Pages 59-70
  • Receive Date: 19 November 2020
  • Revise Date: 09 February 2021
  • Accept Date: 14 March 2021