نوع مقاله : مقاله پژوهشی

نویسندگان

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

چکیده

پایداری اکسایشی روغن کانولا تحت تاثیر روغن مغز بنه طی 48 ساعت سرخ کردن در دمای 180 درجه سانتیگراد در مقایسه با آنتی اکسیدان سنتزی ترسیو بوتیل هیدروکینون با اندازه گیری تغییرات مقدار کل ترکیبات قطبی و اجزاء تشکیل دهنده آن بررسی شد. مقدار کل ترکیبات قطبی در طول زمان سرخ کردن به صورت خطی افزایش پیدا کرد (ضریب تبیین بیش از 98/0). روغن مغز بنه و بویژه سطح 1/0 درصدی آن باعث افزایش پایداری روغن کانولا شد. ساختار ترکیبات قطبی با استفاده از کروماتوگرافی غربال ملکولی با کارایی بالا تعیین شد و اجزاء تشکیل دهنده آن شامل تری آسیل گلیسرولهای پلیمری، تری آسیل گلیسرولهای دیمری، تری آسیل گلیسرولهای اکسید شده، دی آسیل گلیسرولها و اسیدهای چرب آزاد نیز مورد ارزیابی قرار گرفت. توانایی روغن مغز بنه در ممانعت از تشکیل تری آسیل گلیسرولهای پلیمری و اکسید شده به ترسیو بوتیل هیدروکینون نزدیک بود، در حالی که توانایی آن در ممانعت از تشکیل دی آسیل گلیسرولها و اسیدهای چرب آزاد بمراتب بهتر از ترسیو بوتیل هیدرو کینون بود

کلیدواژه‌ها

بخش آمار و اطلاعات اداره منابع طبیعی و جنگلداری استان فارس.1387.
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