مقایسه‎ ‎خواص‎ ‎آنتی‎ ‎اکسیدانی عصاره‎ ‎برگ و دانه‎ ‎گیاه کینوا‎:‎‏ مطالعه آزمایشگاهی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه ازاد شیروان

2 مدرس دانشگاه آزاد اسلامی شیروان

3 مسوول سازمان فنی و حرفه ای پسران شهرستان شیروان

چکیده

اهداف کینوا‎ ‎با‎ ‎نام‎ ‎علمی‎ Quino Chenopodium.Willd ‎گیاهی‎ ‎است‎ ‎که‎ ‎به‎ ‎دلیل‎ ‎ارزش‎ ‎غذایی‎ ‎بالای‎ ‎آن‎ ‎مورد توجه‎ ‎واقع‎ ‎شده‎ ‎است.‏‎ ‎وجود‎ ‎ترکیبات‎ ‎مغذی‎ ‎از‎ ‎جمله‎ ‎ترکیب‎ ‎اسید‎ ‎آمینه‎ ‎،اسیدهای‎ ‎چرب‎ ‎ضروری‎ ‎ترکیبات آنتی‎ ‎اکسیدانی،‎ ‎مواد‎ ‎معدنی‎ ‎و‎ ‎ویتامین‎ ‎ها‎ ‎موجب‎ ‎انجام‎ ‎تحقیقاتی‎ ‎بر‎ ‎ویژگی‎ ‎های‎ ‎این‎ ‎گیاه‎ ‎شده‎ ‎در‎ ‎حالی‌که تاکنون‎ ‎مطالعات‎ ‎کمی‎ ‎در‎ ‎ایران‎ ‎به‎ ‎عمل‎ ‎آمده‎ ‎است‎.‎
مواد و روشها به منظور بررسی فواید تغذیه ای گیاه کنیوا ، خواص آنتی اکسیدانی برگ‌ها و دانه ی این گیاه ‏مورد ارزیابی قرار گرفت. فعالیت آنتی اکسیدانی این گیاه در برابر رادیکال های ‏DPPH‏ به شدت با محتوای ‏فنلی نمونه بستگی دارد. در‎ ‎این‎ ‎تحقیق‎ ‎با‎ ‎استفاده‎ ‎از‎ ‎روش‌های‎ ‎کروماتوگرافی مایع با عملکرد بالا،‎ ‎مواد‎ ‎متشکله عصاره دانه و برگ‎ ‎تفکیک‎ ‎و‎ ‎سپس‎ ‎شناسایی‎ ‎شدند‎.‎‏ همچنین‎ ‎خواص‎ ‎آنتی اکسیدانی‎ ‎آن‎ ‎به‎ ‎روش‎ ‎تخریب‎ ‎رادیکال‌های‎ ‎آزاد ‏‎(DPPH)‎‏ سنجیده‎ ‎شد‎ ‎و‎ ‎برای‎ ‎اندازه گیری‎ ‎مقدار‎ ‎کل ترکیبات‎ ‎فنولی‎ ‎از‎ ‎روش ‏Follin-Ciocalteu‏ استفاده شد. ‏
یافته ها‎ ‎میزان فنول کل در عصاره ی دانه و برگ کینوا به ترتیب 54.4‏‎ ‎و76.3 (میلی گرم‏‎ ‎گالیک‎ ‎اسید‎ ‎در‎ ‎گرم‎ ‎عصاره) و میزان فلاونوئید در عصاره ی دانه و برگ کینوا به ترتیب 26.3و36.7 (میلی گرم کوئرستین در گرم ‏عصاره) بدست آمد. ‏‎ ‎نتایج‎ ‎آنالیز‎ ‎واریانس‎ ‎نشان‎ ‎داد‎ ‎که‎ ‎غلظت‎ ‎عصاره ها‎ ‎و آنتی‎ ‎اکسیدان‎ ‎سنتزی‎ ‎تاثیر‎ ‎معنی‎ ‎داری‎ ‎روی‎ ‎مهار‎ ‎رادیکال آزاد ‏DPPH‏ دارد ‏‎ (P

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Antioxidative properties comparison of Chenopodium quinoa leaves and seeds ‎extract: in vitro study

نویسندگان [English]

  • tahmineh esfandiari sabzevar 1
  • maryam tatari 2
  • Habibullah Farokhi 3
1 azad university
2 Islamic Azad University of shirvan
3 Head of Technical and Vocational Training Organization boys Shirvan city
چکیده [English]

Backgrounds Quinoa (Quino Chenopodium.Willd ) is attended due to its high nutritional value ‎recently.‎‏ ‏Nutrients‏ ‏of Quinoa including amino acids ,antioxidant compounds ,essential fatty ‎acids, minerals and vitamins led to research on the characteristics of this plant. While few studies ‎have been done in Iran on characteristics of Quinoa.‎
Materials and Methods To assess the nutraceutical potential of quinoa, the antioxidant capacity of ‎quinoa leaves and seeds was investigated. The antioxidant activity against DPPH radicals is ‎highly depends on the phenolic content of samples. In this research, using high performance liquid ‎chromatography (HPLC), the ingredients of seed and leaf extracts were separated and identified. ‎In addition, its antioxidant properties were measured by the evaluation of DPPH free radical ‎scavenging and were used to measure the content of phenolic compounds by Follin-Ciocalteu ‎method.‎
Results‏ ‏Total phenol content in the seeds and leaves extract of quinoa‏,‏‎ 54.4 and 76.3 (mg gallic ‎acid per gram of extract) respectively and flavonoids in extracts of quinoa seeds and leaves 26.3 ‎and 36.7 (mg quercetin per gram of extract) respectively were obtained. Analysis of variance ‎showed that the concentration of synthetic antioxidant have significant effect on DPPH free radical ‎scavenging‏ ‏‎(P

کلیدواژه‌ها [English]

  • Quinoa
  • Atioxidant property
  • Phenolic compounds
  • Flavonoid
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دوره 25، شماره 3
مرداد و شهریور 1397
صفحه 353-361
  • تاریخ دریافت: 04 اردیبهشت 1396
  • تاریخ بازنگری: 26 تیر 1396
  • تاریخ پذیرش: 06 شهریور 1397
  • تاریخ اولین انتشار: 06 شهریور 1397