بررسی فیتوشیمیایی، آنتی‌اکسیدانی و بهینه‌سازی روش‌های مختلف عصاره‌گیری به‌منظور تعیین بهترین روش استخراج کورکومین از عصاره‌های اتانولی گیاهL. longa Curcuma

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه شیمی، دانشکدة علوم پایه، دانشگاه شهید چمران اهواز، اهواز ایران

2 گروه شیمی، دانشگاه شهید چمران اهواز، ایران

3 گروه زیست شناسی، دانشگاه شهید چمران اهواز، ایران

چکیده

زردچوبه با نام علمی L. longa Curcuma به سبب ویژگی‌های منحصر به فرد غذایی و دارویی در سراسر جهان از ارزش زیادی برخوردار است. در این پژوهش عصاره اتانولی ریزوم گیاه با استفاده از سه روش ماسراسیون، اولتراسونیک و سوکسله استخراج گردید، میزان کورکومین و کورکومینوییدها به‌ترتیب با استفاده از روش‌های دستگاه HPLC و همچنین به منظور شناسایی کورکومینوییدها از کروماتوگرافی لایه نازکTLC  استفاده گردید . محتوای فنلی عصاره‌ها با استفاده از معرف فولین سیوکالتو سنجیده شد و به‌منظور بررسی خواص آنتی‌اکسیدانی عصاره‌ها از روشDPPH  استفاده گردید. بیشترین راندمان وزنی عصاره مربوط به عصاره‌ مستخرج از روش سوکسله بود. بیشترین محتوای فنل و مقدار کورکومین جداسازی شده از ریزوم زردچوبه از عصاره حاصل از روش ماسراسیون به‌دست آمد. ولی حضور کورکومینوییدها در هر سه نوع روش عصاره‌گیری تایید شد. بیشترین خواص آنتی‌اکسیدانی مربوط به در عصاره‌های ماسراسیون و اولتراسونیک بود. لذا نتایج بدست آمده بیانگر توجه به اهمیت تعیین روش‌های عصاره‌گیری به منظور جداسازی کورکومین و سایر ترکیب‌های فعال زیستی پرکاربرد و مهم در درمان بسیاری بیماری‌ها و سنتز داروهای نوین می‌باشد و از لحاظ بیشترین مقدار کورکومینویید، خواص آنتی‌اکسیدانی و محتوای فنلی، عصاره ماسراسیون در اولویت می‌باشد

کلیدواژه‌ها

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