ارزیابی پیشرفت اکسایش روغن سویا غنی شده با اسانس اندام هوایی چویر حین انبارش تسریع شده

نوع مقاله : مقاله پژوهشی

نویسندگان

• علیرضا همتی ¹
• علی گنجلو ¹
• کامبیز ورمیرا ²
• ماندانا بی مکر ¹

¹ گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

² مرکز تحقیقات روغن‌ها و چربی‌ها، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

https://doi.org/10.22067/ifstrj.2021.69813.1033

چکیده

روغن‌های گیاهی خصوصا روغن سویا به دلیل داشتن مقادیر بالایی از اسیدهای چرب غیراشباع مستعد به فساد اکسایشی هستند. در سالیان اخیر استفاده از ضد اکساینده‌های طبیعی به دلیل اثرات منفی ضد اکساینده‌های مصنوعی مورد توجه قرار گرفته است. لذا پژوهش حاضر با هدف بررسی اثربخشی اسانس اندام هوایی چویر بر پایداری اکسایشی روغن سویا صورت پذیرفت. بدین منظور اندام هوایی چویر به روش انجمادی خشک و اسانس به روش تقطیر آبی استخراج شد. میزان بازده استخراج (5/2 درصد حجمی/وزنی)، محتوای ترکیبات فنولی کل (188 میلی‌گرم معادل گالیک اسید در گرم)، فلاونوئیدی کل (90/70 میلی‌گرم معادل کوئرستین در گرم)، فعالیت مهار کنندگی رادیکال‌های آزاد DPPH (13/21-45/55 درصد) و قدرت احیاء کنندگی (72/2-61/3) برای اسانس چویر اندازه‌گیری شدند. در ادامه، پیشرفت اکسایش روغن سویا غنی شده با 200، 400 پی‌پی‌ام اسانس چویر و مخلوط اسانس چویر و ضد اکساینده سنتزی و مخلوط اسانس چویر و ضد اکساینده سنتزی TBHQ (100 پی‌پی‌ام+100پی‌پی‌ام) طی 24 روز نگهداری تحت شرایط تسریع شده در دمای 65 درجه سلسیوس از طریق سنجش شاخص‌های پایداری اکسایش بررسی و با ضد اکساینده سنتزی TBHQ مقایسه گردید. در پایان دوره نگهداری اعداد اسیدی، پراکسید، پارا-آنیزیدین و توتوکس برای نمونه کنترل به‌ترتیب معادل 52/1 میلی‌گرم هیدروکسید پتاسیم بر گرم، 60/10 میلی‌اکی‌والان اکسیژن بر کیلوگرم، 48/12 و 68/33 به‌دست آمد. با افزودن اسانس اندام هوایی چویر با حداقل غلظت مقادیر این اعداد 085/0 میلی‌گرم هیدروکسید پتاسیم بر گرم، 50/4 میلی‌اکی‌والان اکسیژن بر کیلوگرم، 16/9 و 16/18 بود که در مقایسه با ضد اکساینده سنتزی TBHQ تفاوت معنی‌داری وجود نداشت (05/0p>). نتایج پژوهش حاضر نشان داد که اسانس اندام هوایی چویر خشک شده به روش انجمادی به خوبی می‌تواند پیشرفت اکسایش روغن سویا را به تاخیر بیاندازد. لذا از آن می‌توان به‌عنوان جایگزین طبیعی ضد اکساینده سنتزی TBHQ استفاده نمود.

کلیدواژه‌ها

• اسانس
• انبارش تسریع شده
• پایداری اکسایشی
• چویر
• روغن سویا

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Evaluation of Oxidation Development of Soybean Oil Enriched with Essential Oil from Aerial Parts of Ferulago angulata Boiss during Accelerated Storage

نویسندگان [English]

• َAlireza Hemmati ¹
• Ali Ganjloo ¹
• Kambiz Varmira ²
• Mandana Bimakr ¹

¹ Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

² Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran

چکیده [English]

Introduction
 It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated.
 
Materials and Methods
 EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values.
 
Results and Discussion
 Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O₂/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O₂/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata.
 
Conclusion
 The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.

کلیدواژه‌ها [English]

• Accelerated storage
• Essential oil
• Ferulago angulata
• Oxidation stability
• Soybean oil

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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