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Optimization of ultrasonic assisted extraction of antioxidants and phenolic compounds from red basil using response surface methodology

corresponding

SAEED AHMADI1, REIHANEH AHMADZADEH GHAVIDEL2*, ZAHRA SHEIKHOLESLAMI3, MOLOUD ELAHI4, SHADI ELAHI5
*Corresponding author
1. Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
2. Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
3. Technical and Engineering Research Section, Agricultural and Natural Resources
Research Center of Khorasan Razavi, Iran
4. Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
5. Department of Chemical Engineering, Biotechnology Trends, Quchan Branch,
Islamic Azad University, Quchan, Iran

Abstract

Today, the use of oils in the food industry has greatly expanded. Therefore, preventing oxidation of food is critical to increase shelf life and food quality. Antioxidants are compounds that delay or slow the lipid peroxidation and free radical generation in cells. Antioxidant activity in red basil (Ocimum tenuiflorum) is one of major causes of its pharmacological actions. Phenolic compounds in red basil extracts have been proved as good antioxidants. In this the effect of time (10, 20 and 30 min) and temperature (40, 50 and 60°C) on optimization of anthocyanin extraction was evaluated using surface response method. The study was aimed to determine maximum extraction of anthocyanin from red basil using ultrasound method. The optimum conditions for basil extraction were 40 min at 62.82°C. Anthocyanin concentration, extraction efficiency, ferric reducing ability, total phenolic compounds and EC50 were registered 9.647407, 7.804989, 582.9404, 3922.485 and 3.851161, respectively.


INTRODUCTION

Lipid peroxidation is one of the most important biologically relevant free radical chain reactions that contributes mainly to the damage or non-integrity of lipid containing tissues during food processing at high temperature. Increase in oil and fats oxidative stability is an efficient approach to solve this problem (1).
Lipid peroxidation during food processing not only lowers the nutritive value of food but also provokes free radical generation. The biochemical role of free radicals in the development of many diseases, including atherosclerosis, cancer and premature aging is clearly known (2). Antioxidants delay lipid peroxidation and reduce free radical production. Antioxidants are divided into two groups, natural and synthetic antioxidants. Natural antioxidants consist of several compounds such as phenolic compounds (flavonoids, tocopherols and phenolic acids), nitrogen compounds (alkaloids, Chlorophyll derivatives, amino acids and amines) and carotenoids. On the other hand, synthetic antioxidants are mainly phenolic, for instance, butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tert-butyl hydroquinone ( ...




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