نوع مقاله : مقاله پژوهشی

نویسندگان

1 فردوسی مشهد

2 دانشگاه فردوسی مشهد

3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

پایداری اکسایشی روغن ماهی کیلکا در حضور دو مشتق اسید فنلی (وانیلیک و سیرینجیک) مورد بررسی قرارگرفت. آلفا- توکوفرول به‌عنوان شاهد مثبت در نظرگرفته شد. دو خصوصیت مهارکنندگی رادیکال آزاد دی‌پی‌پی‌اچ و قطبیت نسبی آنتی‌اکسیدان‌های مذکور اندازه‌گیری شد. روغن به روش کروماتوگرافی جذبی تخلیص و 200 پی‌پی‌ام از آنتی‌اکسیدان‌های موردمطالعه به آن اضافه شد و شرایط رژیم سینتیکی در دمای 55 درجه سانتی‌گراد برقرار گردید. در طول زمان گرم‌خانه‌گذاری در فواصل زمانی معیّن از روغن نمونه‌برداری و عدد پراکسید اندازه گیری شد. روند اکسایش امولسیون 10درصد نیز در همان دما بررسی شد. نتایج نشان داد اسید سیرینجیک با وجود قطبیت نسبی بالا و نیز قدرت مهارکنندگی بالایی که داشت، عملکرد آن در روغن تحت برهم‌کنش‌های درون مولکولی کاهش یافت و از فرضیه معروف "تناقض قطبی" تبعیت ننمود. کارایی آنتی‌کسیدانی اسید سیرینجیک در امولسیون نسبت به روغن افزایش قابل‌توجهی نشان داد و مشابه آلفا- توکوفرول بود. قدرت مهارکنندگی رادیکال و فعالیت آنتی‌اکسیدانی اسید وانیلیک مشابه هم بود. به‌طورکلی امولسیفایر و عملیات تهیه امولسیون نسبت به آنتی اکسیدان، نقش پررنگ‌تری در پایداری اکسایشی روغن امولسیون‌شده داشتند.

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