Evaluation of bene hull extraction antioxidant activity by superheated water method

Shaddel, R.; Haddad-Khodaparast, M. H.; Maskooki, A.; Sharif, A.; Azadmard-Damirchi, S.

doi:10.22101/JRIFST.2012.06.21.121

Evaluation of bene hull extraction antioxidant activity by superheated water method

Document Type : Original Paper

Authors

¹ MSc. Student, Department Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad

² Professor, Department of Food Science and Technology, Agriculture College, Ferdowsi University of Mashhad

³ Assistant Professor, Department of Food Processing, Research Institute of Food Science and Technology

⁴ Assistant Professor, Department of Food Science and Technology, College of Agriculture, Ferdowsi University of Mashhad

⁵ Assistant Professor, Department of Food Science and Technology, College of Agriculture, University of Tabriz

10.22101/JRIFST.2012.06.21.121

Abstract

In the present research, the power of antioxidant activity in Bene Hull subspecies (Mutica) extract was discussed using subcritical water technique, at 110,155 and 200°C temperatures with 45 minutes of constant time and the ratio of for Bene hull to water. The dependent variables of this study were measured based on Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) and total amount of phenolic compounds (Mg of Gallic Acid/ 100 G of material). The study revealed that at 200°C the Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) were at the maximum; meanwhile total Phenolic content was highest at 155°C. Under this circumstance, the amount of polyphenolic contents, reduction power according to EC₅₀ and DPPH free radical scavenging activity according to EC₅₀ were predicted to be 2096.41 mg Gallic acid / 100 g Bene hull, 0.213 mg /ml and 0.685 mg/ ml, respectively. The results proved that subcritical water extraction method was suitable to obtain biological materials out of Bene hull. Intense extraction yield, abundant solvent, cheap and non-environmental issues are its benefits.
In the present research, the power of antioxidant activity in Bene Hull subspecies (Mutica) extract was discussed using subcritical water technique, at 110,155 and 200°C temperatures with 45 minutes of constant time and the ratio of

for Bene hull to water. The dependent variables of this study were measured based on Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) and total amount of phenolic compounds (Mg of Gallic Acid/ 100 G of material). The study revealed that at 200°C the Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) were at the maximum; meanwhile total Phenolic content was highest at 155°C. Under this circumstance, the amount of polyphenolic contents, reduction power according to EC₅₀ and DPPH free radical scavenging activity according to EC₅₀ were predicted to be 2096.41 mg Gallic acid / 100 g Bene hull, 0.213 mg /ml and 0.685 mg/ ml, respectively. The results proved that subcritical water extraction method was suitable to obtain biological materials out of Bene hull. Intense extraction yield, abundant solvent, cheap and non-environmental issues are its benefits

Keywords

References

حاجی حیدری، د. 1376 . طرح تحقیقاتی استخراج روغن از پسته‌ی وحشی. جهاد دانشگاهی صنعتی اصفهان.

کلنگی، ع.1369 . طرح تحقیقاتی روغن کشی از بنه. کمیته فنی جهاد سازندگی فارس.

Aparicio, R., Roda, L., Albi, M. A. & Gutierrez, F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of Agricultural and Food Chemistry, 47: 4150-4155.

Ayala, R.S. & Luquede Castro, M. D. 2001. Continuous subcritical water extraction as a useful tool for isolation of edible essential oils. Food Chemistry, 75: 109–113.

Barros, L., Ferreira, M., Queiros, B., Ferreira, I. & Baptista, P. 2007. Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Food Chemistry, 103: 413–419.

Benjakul, S., Lertittikul, W. & Bauer, F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chemistry, 93(2): 189−196.

Delgado-Andrade, C., Seiquer, I., Haro, A., Castellano, R. & Navarro, P. 2010. Development of the maillard reaction in foods cooked by different techniques. Intake of maillard-derived compounds. Food Chemistry, 122(1): 145−153.

Farhoosh, R., Haddad Khodaparast, M. H. & Sharif, A. 2009. Bene hull oil as a highly stable and antioxidative vegetable oil. European Journal of Lipid Science and Technology, 111 (12): 1259-1265.

He, L., Zhang, X., Xu H., Xu C., Yuan, F., Knez, Z., Novak, Z. & Gao, Y. 2011. Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS•+ assay. Food and Bioproducts Processing, 90(2): 215-223.

Herrero, M., Arraez-Roman, D., Segura, A., Kenndler, E., Gius, B., & Raggi, M. A.2005. Pressurized liquid extraction–capillary electrophoresis–mass spectrometry for the analysis of polar antioxidants in rosemary extracts. Journal of Chromatography A., 1084(1–2): 54–62.

Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B. & Brunton, N. P. 2011. Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology. Food Chemistry, 126: 339–346.

Miller, D. J. & Hawthorne, S. B. 1998. Method for determining the solubilities of hydrophobic organics in subcritical water. Analytical Chemistry Journal, 70: 1618–1621.

Morales, F. J. & Jimenez-Perez, S. 2001. Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chemistry, 72(1): 119−125.

Morello, J. R., Motilva, M. J., Tovar, M. J. & Romero, M. P. 2004. Changes in commercial virgin olive oil (cv Arbequina ) during storage, with special emphasis on the phenolic fraction. Food chemistry, 85: 357-364.

Okuda, T., Yamashita, N., Tanaka, H., Matsukawa, H. & Tanabe, K. 2009. Development of extraction method of pharmaceuticals and their occurrence found in Japanese wastewater treatment plants. Environment International, 35(5): 815–820.

Plaza, M., Amigo-Benavent, M., Del Castillo, M. D., Ibanez, E. & Herrero, M. 2010. Facts about the formation of new antioxidants in natural samples after subcritical water extraction. Food Research International, 43: 2341-2348.

Purlis, E. 2010. Browning development in bakery products-A review. Journal of Food Engineering, 99(3):239-249 99(3): 239−249.

Rangsriwong, P., Rangkadilok, N., Satayavivad, J., Goto, M. & Shotipruk, A. 2009. Subcritical water extraction of polyphenolic compounds from Terminalia chebula Retz. fruits. Separation and Purification Technology, 66: 51–56.

Rodriguez-Meizoso, I., Jaime, L., Santoyo, S., Senorans, F. J., Cifuentes, A. & Ibanez, E. 2010. Subcritical water extraction and characterization of bioactive compounds from Haematococcus pluviales microalga. Journal of Pharmaceutical and Biomedical Analysis, 51(2): 456−463.

Rodriguez-Meizoso, I., Marin, F.R., Herrero, M., Senorans, F.J., Reglero, G., Cifuentes, A.& Ibane, E. 2006. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization . Journal of Pharmaceutical and Biomedical Analysis, 41: 1560–1565.

Sharif, A., Farhoosh, R., Haddad Khodaparast, M. H. & Tavassoli Kafrani, M. H. 2009. Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil. Journal of Food Lipids, 16 (3): 394-406.

Singh, R. P., Murthy, K. N. C. & Jayaprakasha, G. K. 2002. Studies on the antioxidant activity of pomegranate peel and seed extracts using in vitro models. Journal of Agricultural and Food Chemistry, 50: 81–86.

Siriwong, W., Thirakhupt, K., Sitticharoenchai, D., Rohitrattana, J., Thongkongowm, P. & Borjan, M. 2009. DDT and derivatives in indicator species of the aquatic food web of Rangsit agricultural area, Central Thailand. Ecological Indicators, 9(5): 878–882

Wanasundara, P. K. & shahidi, F. 2005. Antioxidants: science, technology, and pplications. In Bailey,s industrial oil and fat products. Shahidi F. (Eds). John Wiley & Sons, Inc. New Jersey.

Zaibunnisa, A. H., Norashikin, S., Mamot, S. & Osman, H. 2009. An experimental design approach for the extraction of volatile compounds from turmeric leaves (Curcuma domestica) using pressurised liquid extraction (PLE). LWT – Food Science and Technology, 42(1): 233–238.