کنگره بین المللی زیست فناوری گیاهان دارویی و قارچ های کوهی

صفحه اصلی / چهارمین کنگره بین المللی و پنجمین همایش ملی زیست فناوری گیاهان دارویی و قارچ های کوهی

Application of Catharanthus roseus L. in Food Industry: A review

نویسندگان :

Pariwash Zandi¹ Mandana Bimakr² Ali Ganjloo³

1- دانشگاه زنجان 2- دانشگاه زنجان 3- دانشگاه زنجان

کلمات کلیدی :

Parvanesh،Food industry،Antioxidant activity،Phytochemical compounds،Extraction

چکیده :

Parvansh with the scientific name Catharanthus roseus L. is native to the island of Madagascar which is cultivated in many tropical and subtropical regions. This plant is evergreen and has flowers with beautiful and varied colors from pink to purple. Parvansh has medicinal uses in Spain, United States, China, Africa, India and Southern Europe and in Iran. Parvansh cultivated in Khuzestan, Bushehr, Hormozgan, sistan and Baluchestan provinces and rarely in Tehran. Parvansh has antioxidant, anti-inflammatory, antimicrobial and anti-cancer properties. This plant has been introduced to treat diseases such as diabetes, blood pressure, asthma, constipation, cancer and menstrual problems. Parvansh has various chemical compounds such as carbohydrates, flavonoids, saponins, glycosides and alkaloids. More than 130 alkaloids have been identified in this plant which is used as medicine, flavoring and food additives, as well as pesticides. This plant has a significant antioxidant activity which has attracted the attention of food industry researchers to replace it with synthetic antioxidant compounds. One of the basic steps that affect the quantity and quality of bioactive compound isolation from plant sources is the type of extraction method. In this study, after the general introduction of Parvansh and its phytochemical compounds, some effective methods for extracting the bioactive compounds of this plant for use in the food industry will be investigated.