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Information Journal Paper

Title

Effect of different pretreatments on antioxidant and some chemical compounds of extract of hawthorn fruit

Pages

  113-122

Abstract

 Hawthorn (Crataegus spp. ) Is a rich source of natural antioxidants, especially flavonoids and anthocyanins, and these bioactive compounds have various beneficial effects on health and well-being. In this study, extracts of hawthorn fruits were used with ultrasound (for 30 min), microwave (150 s) and Ultrasound-Microwave (30 min ultrasound + 150 s microwave) and after applying these supplements, the extract of fruits with Ethanol was extracted and one sample was selected as a control without Pre-treatment. The total phenolic compounds, the ability to inhibit DPPH free radicals, iron regeneration capacity, acidity and some of the important compounds (by gas chromatography / mass spectrometry) of the samples were investigated. Statistical analysis and process optimization were performed completely randomly using SAS software. The results showed that the use of different pretreatments resulted in increasing the total phenolic compounds, the ability to inhibit DPPH free radicals and iron regeneration capacity in extracted extracts, so that the samples from the pretreatment of Ultrasound-Microwave were 9. 89 The percentage of total phenol was higher. The results of the analysis of the data from the acidity of the samples showed that the Pre-treatment type did not have a significant effect on the acidity of the samples (p>0. 01). The use of microwave ultrasound Pre-treatment resulted in a greater increase in the compounds in the extract and the base-2-ethylhexyl-phthalate combination was the most recognizable combination in the extracts. In the end, it can be stated that microwave ultrasound was the best pretreatment for preparation of extract hawthorn fruit.

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    APA: Copy

    Nejati Rad, A., MOGHIMI, M., REZAEI, R., & BAKHSHABADI, H.. (2020). Effect of different pretreatments on antioxidant and some chemical compounds of extract of hawthorn fruit. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(105 ), 113-122. SID. https://sid.ir/paper/402753/en

    Vancouver: Copy

    Nejati Rad A., MOGHIMI M., REZAEI R., BAKHSHABADI H.. Effect of different pretreatments on antioxidant and some chemical compounds of extract of hawthorn fruit. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(105 ):113-122. Available from: https://sid.ir/paper/402753/en

    IEEE: Copy

    A. Nejati Rad, M. MOGHIMI, R. REZAEI, and H. BAKHSHABADI, “Effect of different pretreatments on antioxidant and some chemical compounds of extract of hawthorn fruit,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 105 , pp. 113–122, 2020, [Online]. Available: https://sid.ir/paper/402753/en

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