Comparison of Ultrasound and maceration extraction methods effects on extraction of Ascorbic Acid from Birjand Jujube
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1Assistant professor, Department of Food Science and Technology, Birjand Branch , Islamic Azad University
2Department of Mathematics, Birjand Branch , Islamic Azad University
3Department of Food Science and Technology, Birjand Branch , Islamic Azad University
Considering the appropriate effects of naturally-derived antioxidants of fruits and medicinal plants in preventing and curing diseases together with regarding adverse effects of syntactic preservatives, special attentions are attracted toward extraction and application of these natural compounds. And different plants are studied for so doing. The aim of the present study is extracting vitamin C from two eco-types ( Siojan and Alghurat), Birjand by UAE and maceration methods, with 80% methanol and 0.1% acidic water as solvents. In this study, the vitamin C content was determined by 2 and 6-dichlorophenolindophenol (2-6 DCIP) calibration methods. Then, a comparison was conducted between the two ecotypes in terms of vitamin C and also the best solvent and extraction method with the highest efficiency was selected. Our findings show that Siojan ecotype extracts contain higher amount of ascorbic acid rather than that of Alghurat, significantly. In addition, due to the polar nature of ascorbic acid,use of maceration method by acidic water as solvent, is more effective in ascorbic acid extraction yield .