Zahra Khoshdouni Farahani
Volume 4, Issue 3 , September 2021, , Pages 24-27
Abstract
Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum ...
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Soy beverages are widely used in the world, but due to the unpleasant taste and smell, they need to be combined with fruit juices, plant extracts, and fruits. Therefore, jujube extract which is rich in phenolic and antioxidant compounds was used in this work. On the other hand, Persian gum is considered a native gum and stabilizes the beverage. So, soy protein isolates and Persian gum-based functional beverage enriched with jujube extract was investigated in this study. The formulations were evaluated with ratios of 1% and 3% of Persian gum and with ratios of 1.5% and 3% of soy protein isolate. The evaluation included pH, Brix, turbidity, sedimentation, viscosity, and sensory properties. The outcomes showed that the highest viscosity was related to D beverage containing the highest amount of soy protein and Persian gum and also, a vice versa relation between the spindle round and viscosity was observed and so that increasing the speed to 100 rpm led to a decrease in viscosity. Moreover, the highest pH and turbidity were seen in the D beverage and this had the lowest amount of sedimentation after the C beverage. The effect of different amounts of Persian gum and soy protein on sensory evaluation was quite evident and the best features were observed in C beverage.
Zahra Khoshdouni Farahani
Volume 4, Issue 2 , April 2021, , Pages 28-34
Abstract
The species of Arctium lappa L. roots and Polygonum aviculare L. grass have various therapeutic properties in traditional medicine in East Asian countries. The aim of this study was to investigate the effect of three methods of extracting extracts by ultrasonic bath, maceration, and soxhlet to ...
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The species of Arctium lappa L. roots and Polygonum aviculare L. grass have various therapeutic properties in traditional medicine in East Asian countries. The aim of this study was to investigate the effect of three methods of extracting extracts by ultrasonic bath, maceration, and soxhlet to determine phenolic compounds of Arctium lappa L. roots and Polygonum aviculare L. grass using water and 50% ethanol and the evaluation of extraction efficiency of their extract. The results showed that in the ultrasonic bath extraction method, ethanolic extract of Arctium lappa L. root had the highest content of phenolic compounds (976 mg equivalent to Gallic acid per gram of dry sample), and the highest extraction efficiency in this method was related to Polygonum aviculare L. grass when using both solvents (14%). In the maceration extraction method, the ethanolic extract of Arctium lappa L. root showed the highest content of phenolic compounds (976 mg equivalent to Gallic acid per gram of dry sample), and the highest extraction efficiency in this method was related to the Polygonum aviculare L. grass extracted with water (12%). Also, in the Soxhlet extraction method, ethanolic extract of Arctium lappa L. root showed the highest content of phenolic compounds (578 mg equivalent of gallic acid per gram of dry sample), and the highest extraction efficiency in this method was related to the Polygonum aviculare L. grass extracted with ethanol (18/16%). The content of extraction of bioactive compounds based on the type of solvent, the method, and the type of plant used were significantly different from each other and 50% ethanol solvent was the best solvent for extracting the desired compounds. Arctium lappa L. roots also had the highest phenolic composition and extraction by maceration, soxhlet, and ultrasonic bath methods had the most significant effect on the extraction of phenolic compounds, respectively.
