نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 دانش‌آموختۀ کارشناسی ارشد، گروه مهندسی کشاورزی، دانشکده علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشجوی دکتری، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

3 دانشیار، گروه علوم و صنایع غذایی، انستیتو تحقیقات تغذیه و صنایع غذایی کشور، دانشکده علوم تغذیه و صنایع غذایی، دانشگاه علوم پزشکی شهید بهشتی، تهران، ایران

4 استادیار، گروه شیمی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

این مطالعه با هدف تعیین فعالیت آنتی‌اکسیدانی، میزان فنول کل، اسیدهای فنولیک و حداقل غلظت بازدارندۀ پوست ساقه و ریشۀ سه گونۀ زرشک (بربریس انتگریما بانگ، بربریس ولگاریس آسپرما و بربریس ولگاریس ارینتالیس) انجام شد. عصارۀ ریشۀ بربریس ولگاریس آسپرما بیشترین میزان فنول کل و فعالیت آنتی‌اکسیدانی را نشان داد. پس از اندازه‌گیری حداقل غلظت بازدارنده، عصارۀ ساقۀ بربریس ولگاریس ارینتالیس و عصارۀ ریشۀ بربریس ولگاریس آسپرما به‌عنوان بهترین عصاره با داشتن بالاترین فعالیت ضدمیکروبی انتخاب شدند. همچنین عصارۀ ریشۀ بربریس ولگاریس آسپرما می‌تواند به‌طور مؤثر از رشد قارچ و باکتری در غلظت 600 و 750 پی‌پی‌ام جلوگیری کند. همچنین نان حاوی 600 پی‌پی‌ام عصارۀ ریشۀ بربریس ولگاریس آسپرما بالاترین سطح پذیرش کلی و پایداری اکسیداتیو را نشان داد. بنابراین به‌طورکلی براساس نتایج، عصارۀ ریشۀ بربریس ولگاریس آسپرما بهترین نوع عصاره در بین نمونه‌های موردمطالعه بود و غلظت 600 پی‌پی‌ام بهترین سطح برای غنی‌سازی نان و تولید نان فراسودمند با قابلیت ماندگاری بالا بود.

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