پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شماره‌ها | 6,532 |
| تعداد مقالات | 70,500 |
| تعداد مشاهده مقاله | 124,090,141 |
| تعداد دریافت فایل اصل مقاله | 97,193,850 |
تغییر فاکتورهای فیزیکی و فیتوشیمیایی گل همیشه‌بهار (Calendula offıcinalis L.) تحت‌تأثیر روش‌های مختلف خشک‌کردن و منبع تغذیۀ گیاه | ||
| علوم باغبانی ایران | ||
| مقاله 7، دوره 46، شماره 2، مرداد 1394، صفحه 243-258 اصل مقاله (825.8 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijhs.2015.54620 | ||
| نویسندگان | ||
| لیلا تبریزی* 1؛ فرناز دژابون1؛ یونس مستوفی1؛ مهدی مریدی فریمانی2 | ||
| 1استادیار، دانشجوی سابق کارشناسی ارشد و استاد پردیس کشاورزی و منابع طبیعی دانشگاه تهران، کرج | ||
| 2استادیار پژوهشکدۀ گیاهان و مواد اولیۀ دارویی، دانشگاه شهید بهشتی، تهران، ایران | ||
| چکیده | ||
| بهمنظور بررسی تأثیر برخی عوامل پس از برداشت بر خصوصیات کیفی گیاه دارویی همیشه‌بهار (Calendula officinalis L.)، اثر منبع تغذیۀ گیاه شامل کود گاوی کاملاً پوسیده (25 تن در هکتار)، کمپوست زبالۀ شهری (20 تن در هکتار)، کمپوست قارچ مصرفشده (15 تن در هکتار)، ورمی‌کمپوست (15 تن در هکتار) و شاهد و روش‌های مختلف خشک‌کردن شامل آون (60، 70 و 80 درجۀ سانتی‌گراد)، مایکروویو (300، 600 و 900 وات) و روش طبیعی (خشک‌کردن در دمای اتاق) در یک آزمایش فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار، در دانشگاه تهران و دانشگاه شهید بهشتی در سالهای 1389و 1390 بررسی شد. عوامل فیزیکی و فیتوشیمیایی شامل سینتیک خشک‌شدن و میزان فعالیت آنتی‌اکسیدانی، فلاونوئید کل، ترکیبات فنولی و کاروتنوئید کل ارزیابی شدند. نتایج حاصل بیانگر نبود تأثیر معنادار نهادههای آلی به‌منزلۀ منبع تغذیه بر خصوصیات کیفی همیشه‌بهار جز فلاونوئید کل بود درحالیکه این خصوصیات به‌طور معنادار تحت‌تأثیر روش‌های خشک‌کردن قرار گرفتند. کاربرد مایکروویو در توانهای 300، 600 و 900 وات به‌ترتیب بیشترین میزان فلاونوئید، ترکیبات فنولی و کاروتنوئید کل را به دنبال داشت درحالیکه دماهای مختلف آون از کمترین میزان این صفات برخوردار بود. همچنین اثر متقابل خشک‌کردن و منبع تغذیه بر فعالیت آنتی‌اکسیدانی همیشه‌بهار معنادار بود و بیشترین و کمترین میزان این صفت، به‌ترتیب، از اثر متقابل ورمی‌کمپوست و مایکروویو 900 وات و ورمی‌کمپوست و آون 60 درجۀ سانتی‌گراد به دست آمد. بررسی روند منحنیهای خشک‌شدن نشان داد که با افزایش توان مایکروویو و دمای آون، شیب منحنی کاهش رطوبت افزایش و زمان خشک‌شدن گلها کاهش مییابد. در‌مجموع گزینش صحیح روش خشک‌کردن به عوامل متعددی بستگی دارد و در این میان استفاده از روشی بر مبنای مصرف بهینۀ انرژی و صرفه‌جویی در هزینه نیز باید مورد توجه قرار گیرد. | ||
| کلیدواژه‌ها | ||
| سینتیک خشک‌شدن؛ فعالیت آنتی‌اکسیدانی؛ فلاونوئید؛ گیاه دارویی؛ نهادههای آلی | ||
| عنوان مقاله [English] | ||
| Variability of physical and phytochemical criteria of pot marigold (Calendula offıcinalis L.) flowers under different drying methods and plant nutrient source | ||
| نویسندگان [English] | ||
| Leila Tabrizi1؛ Farnaz Dezhabon1؛ Yunes Mostofi1؛ Mehdi Moridi Farimani2 | ||
| 1. Assistant Professor, Former M.Sc. Student and Professor, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran | ||
| 2Assistant Professor, Medicinal Plant and Drug Research Institute, Shahid Beheshti University, Tehran, Iran | ||
| چکیده [English] | ||
| With considering importance of post harvest operation on quality criteria of pot marigold (Calendula offıcinalis L.), the effect of flower nutrient source (organic inputs such as cattle manure (25 t ha-1), municipal waste compost (20 t ha-1), spent mushroom compost (15 t ha-1), vermicompost (15 t ha-1) and control) as well as different drying methods including microwave (300, 600 and 900 W), oven (60, 70 and 80oC) and natural-shade drying in room temperature were investigated on physical and phytochemical characteristics of flowers in a factorial experiment based on completely randomized design with three replications in Research Laboratories ofUniversity College of Agriculture and Natural Resources, University of Tehran and Shahid Beheshti University during 2010 and 2011 growing seasons. Criteria such as drying kinetic, antioxidant activity, total flavonoid content, total phenolic compounds and total carotenoid were evaluated. Results indicated that organic inputs had no significant effects on quality criteria of pot marigold except of total flavonoid content while drying methods significantly affected phytochemical criteria. Application of microwave 300, 600 and 900 W resulted in highest amount of total flavonoid content, total phenolic compounds and antioxidant activity, respectively. However, oven drying caused the lowest amount of phytochemical criteria. Interaction effect of nutrient source and drying method significantly affected antioxidant activity in which the highest amount of antioxidant activity was obtained in combination of vermicompost and microwave 900 W. In addition, application of vermicompost combined with oven drying at 60oC caused the lowest amount of antioxidant activity. Based on results of drying curves trend, drying of flowers by microwave showed a faster drying rate than oven and natural-shade drying in which by increasing microwave power and oven temperature, time of flower drying decreased whereas slope of moisture content reduction curve showed accelerated trend. In general, selection of optimum drying method depends on several factors and also it should be considered based on optimum use of energy and effective cost. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidant activity, Drying kinetic, flavonoid, Medicinal plant, Organic inputs | ||
| مراجع | ||
1. Abdullah, S., Ahmad, M.S., Shaari, A.R. & Johar, H.M. (2011). Drying characteristics and herbal metabolites composition of misai kucing (Orthosiphon staminiues Benth.) leaves. In: Proceedings of International conference on food engineering and biotechnology, 7th - 9th May, Bangkok, Thailand.2. Ahmadi, K., Sefidkon, F. & Asareh M.H. (2008). Effects of different drying methods on quality and quantity of essential oil of three genotypes of Rosa damascene Mill. Iranian Journal of Medicinal & Aromatic Plants, 24(2), 162-176. (in Farsi)3. Alibas, I. (2007). Microwave, air and combined microwave–air drying parameters of pumpkin slices. Food, Science & Technology, 40, 1445-1451.4. Arab Hosseini, A. (2005). Quality, energy requirement and costs of drying tarragon (Artemisia dracunculus L.). Ph.D. Thesis. Wageningen University, Netherland.5. Arslan, D. & Ozcan, M.M. (2012). Evaluation of drying methods with respect to drying kinetics, mineral content, and color characteristics of savory leaves. Food & Bioprocess Technology, 5(3), 983-991.6. Asekun, O.T., Grierson, D.S. & Afolayan, A.J. (2007). Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis. Food Chemistry, 101(3), 995-998.7. Azizi, M., Rahmati, M., Ebadi, M.T. & Hassanzadeh Khayyat , M. (2009). Investigation of different drying methods on rate of decreasing weight, essential oil content and chamazulene percentage of Matricaria recutita L. Iranian Journal of Medicinal & Aromatic Plants, 25(2), 182-192. (in Farsi)8. Berova, M., Karanatsidis, G., Sapundzhieva, K. & Nikolova, V. (2010). Effect of organic fertilization on growth and yield of pepper plants (Capsicum annuum L.). Folia Horticulturae, 22(1), 3-7.9. Bigham, A.K., Munro,T.A., Rizzacasa, M.A. & Robins-Browne, R.M. (2003). Divinatorins A−C, new neoclerodane diterpenoids from the controlled Sage (Salvia divinorum). Journal of Natural Products, 66(9), 1242-1244.10. Cetkovic, G.S., Dilas, S.M., Canadanovic-Brunet, J.M. & Tumbas, V.T. (2003). Thin-layer chromatography analysis and scavenging activity of marigold (Calendula officinalis L.) extracts. Acta periodica technologica, 34, 93-102.11. Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., Lianto, S.F. & Yomg, M.Y. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chemistry, 113, 166-172.12. Crozier, A., Clifford, M. & Ashihara, H. (2006). Plant Secondary Metabolites Occurrence, Structure and Role in the Human Diet. Black well publishing. United Kingdom. 353 p.13. Dewick, P. (2009). Medicinal natural products a biosynthetic approach. John Wiley and Sons, Ltd, Publication. United Kingdom. 509 p.14. Divya, P., Puthusseri, B. & Neelwarne, B. (2012). Carotenoid content, its stability during drying and the antioxidant activity of commercial coriander (Coriandrum sativum L.) varieties. Food Research International, 45(1), 342-350.15. Flores, P., Hellin, P. & Fenoll, J. (2009). Effect of manure and mineral fertilization on pepper nutritional quality. Journal of the Science of Food and Agriculture, 89(9), 1581-1586.16. Galvez, M., Martim-Cordero, C., Houghton, P.J. & Ayuso, M.J. (2005). Antioxidant activity of methanol extracts obtained from Plantago species. Journal of Agricultural & Food Chemistry, 53(6), 1927-1933.17. Guerrero, I.C., Andrés, L.S., León, L.G., Machín, R.P., Padrón, J.M., Luis, J.G. & Delgadillo, J. (2006). Abietane diterpenoids from Salvia pachyphylla and S. clevelandii with Cytotoxic Activity against human cancer cell lines. Journal of Natural Products, 69(12), 1803-1805.18. Guinot, P., Gargadenne, A., Valette, G., Fruchier, A. & Andary, C. (2008). Primary flavonoids in Marigold dye: extraction, structure and involvement in the dyeing process. Phytochemical Analysis, 19(1), 46-51.19. Gulati, A., Rawat, R., Singh, B. & Ravindranath, S.D. (2003). Application of microwave energy in the manufacture of enhanced quality green tea. Journal of Agricultural and Food & Chemistry, 51(16), 4769-4774.20. Haghi, A.K. & Amanifard, N. (2008). Analysis of heat and mass transfer during microwave drying of food products. Brazilian Journal of Chemical Engineering, 25 (3), 491-501.21. Hayat, Kh., Zhang, X., Farooq, U., Abbas, Sh., Xia, Sh, Jia, Ch., Zhong, F. & Jing, Zh. (2010). Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace. Food Chemistry, 123(2), 423-429.22. Hossain, M., Barry Ryan, C., Martin Diana, A. & Brunton, N. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food, Chemistry, 123(1), 85-91.23. Huang, Y., Sheng, J., Yang, F. & Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78(2), 687-692.24. Ippolito, A. & Nigro, F. (2000). Impact of pre harvest application of biological control agent on post harvest disease of fresh fruit and vegetables. Crop Protection, 19(8), 715-723.25. Katsube, T., Tsurunaga, Y., Sugiyama, M., Furuno, T. & Yamasaki, Y. (2009). Effect of air drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chemistry, 113(4), 964-969.26. Khalil, M.Y., Moustafa, A.A, Naguib, N.Y. (2007). Growth, phenolic compounds an antioxidant activity of some medicinal plants grown under organic farming condition. World Journal of Agricultural Sciences, 3(4), 451-457.27. Król, B. (2011). Yield and the chemical composition of flower head of Pot marigold (Calendula officinalis L. cv. Orang King) depending on nitrogen fertilization. Acta Scientiarum Polonorum-Hortorum Cultus, 10(2), 235-243.28. Meda, A., Lamien, C.E., Romito, M., Millogo, J. & Nacoulma, G.O. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571-577.
31. Omidbeigi, R. (2005). Production and Processing of Medicinal Plants. Behnashr Pub. 347 P. (in Farsi)32. Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. Food Science & Technology, 40(1), 1-11.33. Ponmari, G., Sathishkumar, R., Lakshmi, P.T.V., & Annamalai, A. (2011). Effect of drying treatment on the contents of antioxidants in Cardiospermum halicacabum Linn. International Journal of Pharmacy & Biological Sciences, 2(1), 304-313.34. Pourmorad, F., Hosseinimehr, S.J. & Shahabimajd, N. (2008). Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. African Journal of Biotechnology, 5(11), 1142-1145.35. Raal, A., Kirsipuu, K., Must, R. & Tenno, S. (2009). Content of total carotenoids in Calendula officinalis L. from different countries cultivated in Estonia. Natural Product Communications, 4(1), 35-38.36. Rainha, N., Lima, E., Baptista, J. & Rodrigues, C. (2011). Antioxidant properties, total phenolic, total carotenoid and chlorophyll content of anatomical parts of Hypericum foliosum. Journal of Medicinal Plant Research, 5(10), 1930-1940.37. Re, T.A., Mooney, D., Antignac, E., Dufour, E., Bark, I., Srinivasan, V. & Nohynek, G. (2009). Application of the threshold of toxicological concern approach for the safety evaluation of calendula flower (Calendula officinalis L.) petals and extracts used in cosmetic and personal care products. Food & Chemical Toxicology, 47(6), 1246-1254.38. Rohn, S., Buchner, N., Driemel, G., Rauser, M. & Kroh, L.W. (2007). Thermal degradation of onion quercetin glucosides under roasting conditions.Journal of Agricultural & Food Chemistry,55(4), 1568-1573.39. Sablani, S.S. (2006). Drying of fruits and vegetables: retention of nutritional Functional quality. Drying Technology, 24(2), 123-135.40. Sacilik, K. (2006). Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.). Journal of Food Engineering, 79(1), 23-30.41. Saikia, L.R. & Upadhyaya, S. (2011). Antioxidant activity, phenol and flavonoid content of A. racemosus Willd. a medicinal plant grown using different organic manures. Research Journal of Pharmaceutical, Biological & Chemical Sciences, 2, 457-463.42. Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89(2), 167-173.43. Subasinghe, U.N. (2007). Post harvest technology in the spice value chain. Master thesis. Department of Management of Technology, University of Moratuwa, Sri Lanka.45. Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., Pasquale, A. & Saija, A. (2005). Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry, 89 (4), 549-554.46. Topuz, A., Dincer, C., Özdemir, KS., Feng, H. & Kushad, M. (2011). Influence of different drying methods on carotenoids and capsaicinoids of paprika (cv., Jalapeno). Food Chemistry, 129(3), 860-865.47. Ukiya, M., Akihisa, T., Yasukava, K., Tokuda, H., Suzuki, T. & Kimura, Y. (2006). Antiinflammatory, anti-tumor-promoting and cytotoxic activities of constituents of marigold (Calendula officinalis) flowers. Journal of Natural Products, 69(12), 1692-1696.48. Upadhyaya, S., Mahanta, J.J. & Saikia, L.R. (2011). Antioxidant activity, phenol and flavonoid content of a medicinal herb Andrographis paniculata (Burm.F.) Nees grown using different organic manures. Journal of Pharmacy Research, 4(3), 614-616.49. Wang, H., Provan, G.J. & Keith, H. (2000). Tea flavonoids: Their functions, utilization and analysis. Trends in Food Science & Technology, 11(4), 152-160.50. Xu, J., Chang, J., Zhao, M. & Zhang, J.Sh. (2006). Abietane diterpenoid dimers from the roots of Salvia prionitis. Phytochemistry, 67(8), 795-799.51. Zhou, Ch.H., Xian, L., Chongde, S, Xu, Ch. & Chen, K.S. (2011). Effects of drying methods on the bioactive components in loquat (Eriobotrya japonica Lindl.) flowers. Journal of Medicinal Plants Research, 5(14), 3037-3041. | ||
|
آمار تعداد مشاهده مقاله: 2,224 تعداد دریافت فایل اصل مقاله: 3,653 |
||