Optimizing the use of methanol extract of safflower plant by ultrasound device using the response surface method

Dissertation to receive the master's degree "M.Sc" in the field of food industry engineering

Agriculture orientation

Abstract

The focus of recent research has been photochemical substances derived from plants, which are due to their positive effects on human health. During processing in factories, food can be treated with active compounds such as phenolic compounds that have physiological benefits and properties such as anti-allergy, anti-inflammatory, antimicrobial, antioxidant. are enriched. The beneficial effects of phenolic compounds are related to their antioxidant properties. In this research, the optimization of the extraction process of phenolic compounds from 80% (volume-volume) methanolic extract of saffron plant with the scientific name Carthamustinctorious L from the Compositae or Asteraceae family was carried out by Folin Ciocalto test. To optimize the process, 3 factors of time (5, 20, 35 minutes), temperature (15, 30, and 45 degrees Celsius) and pH (6, 7, and 8) were investigated. This design was carried out through Box-Behnken in 3 factors and three levels, which includes 19 tests. During the tests related to the optimization of the extraction process, which was carried out in the conditions (temperature 40 degrees Celsius, time 32 minutes and pH = 7.3), the maximum amount of phenolic compounds was recorded as 16 mg of gallic acid (standard of phenolic compounds) per 1 gram of dry plant powder. In examining the results and trends of the graphs in both processes, time was identified as the most effective factor.

In order to investigate the antioxidant activity, in addition to the Folin test, the DPPH test was also used to investigate the stabilizing power of soybean oil by extracted extracts using the Rancimet test. (temperature 34°C, time 41 minutes and pH = 7) were extracted with IC50=57/0 mg/ml and I.T=7/7, respectively, and had the highest antioxidant power and stabilizing power of soybean oil. style="direction: rtl;"> 

1-1-Introduction:

The focus of recent research, photochemical derivatives have been made from plants, which is due to their positive effects on human health. During processing in factories, food can be treated with active compounds [1] such as phenolic compounds that have benefits and physiological properties such as anti-allergy [2], anti-inflammatory [3], antimicrobial [4], antioxidant [5] and so on. are enriched. The beneficial effects in phenolic compounds [6] are related to their antioxidant properties (61). In recent years, research has been done on the amount of phenolic compounds in agricultural products and their industrial waste and the availability of these compounds. Phenolic compounds have one or more hydroxyl groups attached to an aromatic ring. The term phenolic covers a very large group of compounds that fall into two main groups, phenolic acids [7] and flavonoids [8]. Phenolic acids include acids such as caffeic [9], gallic [10], picomaric [11], ellagic [12] and Among the flavonoid compounds are apgenin[13], luteolin[14], quercetin[15], isoramentin[16], kaempferol[17] and named From the point of view of extracting effective compounds from agricultural products or industrial wastes, the extraction rate of their active compounds, including phenolic compounds, is very important, and the presence of phenolic compounds in natural or enriched food products indicates the nutritional value of that product in maintaining human health. Therefore, in the extraction process, factors such as type of solvent, ratio of sample to solvent, duration of extraction, and temperature are very important. Also, the method of extraction can be done traditionally through methods such as soxole [18] and submersion or through new technologies such as microwave [19] or ultrasonic waves [20]. The impact of new processes compared to traditional methods in terms of saving time and energy as well as increasing extraction efficiency has been determined.The impact of new processing compared to traditional methods in terms of saving time and energy as well as increasing extraction efficiency has been determined. The results of the impact of various factors on the extraction rate with the ultrasound method should be done through the statistical method of the response level test [21], because in this statistical method with the minimum test done, the most possible information about the process of the extraction rate will be obtained. The saffron plant with the scientific name L. In Iran, this plant is known as Gulrang, Kashfeh, Chorak, etc. Its cultivation in Iran has a long history, and more than 50 varieties have been identified, each of which has adapted well to the specific climatic conditions of its location, such as hot, dry, desert, and lands with high concentrations of salts. Therefore, considering the importance of using phenolic compounds in food and biological systems and the existence of carcinogenic effects in synthetic antioxidants, it is clear that natural antioxidants need to be given more importance in the use of natural antioxidants, one of the important problems is efficiency. Extracting from plants and maintaining the effective properties of antioxidants is, therefore, the importance of using non-thermal extraction processes, increasing saving in the amount of solvent consumption, time and energy, while increasing the efficiency of extracting phenolic compounds is quite evident. Since safflower plant varieties grow in different countries under different climatic conditions, in this research, it was chosen as a plant that can be used to optimize the process of extracting phenolic compounds, as an experience in other countries. Our goals in this research are:

a) Investigating and comparing the extraction of phenolic compounds from safflower plant extract using two methods, ultrasound and immersion

b) Investigating the simultaneous effect of 3 factors, time, temperature and pH, in the Box-Behnken design to obtain maximum information about the process of extracting phenolic compounds based on the minimum number of tests

p) Comparing the results of Folin and DPPH tests to determine the most powerful extract in terms of having more phenolic compounds and high free radical corrosive ability

d) Comparing the antioxidant activity of extracted extracts with commercial antioxidants

d) Investigating and comparing the stability of soybean oil using safflower plant extract in two immersion and ultrasound methods

Free radicals and oxidation of oils and fats

2-1-1-free radicals

A free radical is an atom or molecule with an unpaired electron in anionic, cationic or non-ionic form that can exist independently (73). Free radicals are energetically unstable, very active and short-lived, so a radical can become stable by removing or pairing electrons around it. The result of electron separation from various substrates leads to the creation of new free radicals in the environment (49).

Thus, the presence of a free radical can be the origin of a series of electron transfer chain reactions. The most important damage mechanism of free radicals is as follows:

_destruction of proteins

_damage to nucleic acid and DNA and causing mutations

_oxidation of the double bond of fatty acids in membrane fats and changes in membrane structure and activity (61 and 60).

2-1-2-Pathological consequences of free radicals

Free radicals are considered as the cause of many diseases, tissue damage increases the production of free radicals and the presence of free radicals is itself a disease (21).

If The production of free radicals for any reason, such as physical stress, proximity to radiation, and increased peroxidation of membrane lipids, causes the oxidation of intracellular proteins and genetic materials such as DNA, and leads to severe metabolic disorders, inflammatory reactions in peripheral vessels and atherosclerosis (25, 6). are called which are part of a larger group called (ROS). In addition to oxygenated free radicals, the ROS group includes hydrogen peroxide, hypochlorous acid and other N-chloramine compounds, all of which are more oxidizing than oxygen (61).