Reihaneh Ahmadzadeh Ghavidel, Zahra Sheikholeslami, Saeed Ahmadi
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
Technical and Engineering Research Section, Agricultural and Natural Resources Research Center of Khorasan Razavi, Iran
Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
Key words: Red Cabbage, Sonication, Extraction, Anthocyanin, Antioxidants.
The issue of free radicals and their effects on biological systems is one of the important issues raised in medical and food industry. Antioxidants are in biological systems to protect against free radicals. In recent years the use of synthetic antioxidants, like other chemical additives restricted due to their probability toxicity and Carcinogenesis. Today, most of the research conducted in these field. Improvements the use of new antioxidant and safely extraction from plant, animal and microbial. In this study, the optimization of the extraction process of the red cabbage extract by ultrasound technology and Evaluation of antioxidant properties was performed with different methods. The process time and temperature were examined in three levels (10, 25, 40 minutes), (40, 55, 70 °C) and the ultrasonic power was 35 kHz. This plan in 2-factor and three-levels which includes 13 tests was performed by the method of response surface. The purposes of this research was to determine the maximum power, free radical scavenging of DPPH, extracted anthocyanin, total phenols, total renewal of the power extraction efficiency. Results of Statistical analyzes to determine the optimal mode showed that, the optimal conditions for red cabbage extract, is 60.94°C for 40 minutes. Amount of anthocyanin concentrate, the rate of extraction efficiency, iron regenerative power, the amount of total phenolic compounds and also the amount of EC50 has inverse relationship with Inhibit power of DPPH free radical in the optimal point Was reported respectively, 9.468158, 8.310664, 421.1768, 4684.69, 5.756068.
Get the original articles: http://www.innspub.net/volume-6-number-3-february-2015-ijb/