Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties
نویسندگان
1 Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
2 Young Researchers and Elite Club, Torbat-e-Heydarieh Branch, Islamic Azad University, Torbat-e-Heydarieh, Iran
3 Young Researchers and Elite Club, Torbat-e-Heydarieh Branch, Islamic Azad University, Torbat-e-Heydarieh, Iran
4 Professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
5 Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
doi
10.22101/JRIFST.2016.01.30.444چکیده
Chubak plant root has abundant amount of saponin. Saponins act as emulsifier agents and produce stable foam in water. The main purpose of the present research is to achieve a kind of extract with high saponin content in shorter time with lower solvent consumption for use in food processing. For this purpose extraction was done with soxhlet method using ultrasound and then extraction yield was evaluated through determination of the index of emulsification and foam formation ability. Results showed that ultrasound-assisted extraction reduced achievement time for optimum extract about 12 times in comparison with soxhlet method. Also effect of different parameters on extraction yield during ultrasound-assisted extraction studied and the optimum conditions were determined: Time 40min, Temperature 750C, ultrasound waves intensity 80%, particle size 0.1-0.4mm, solvent to sample ratio 25 ml/g and solvent concentration 60%. The creation of such conditions led to increases in index of emulsification to 0.764 and foam formation ability to 7.033 cm.
