بررسی اثر آنتی‌اکسیدانی عصاره اتانولی ژل آلوئه‌ورا بر پایداری روغن سویا

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• مرجان کرمی ¹
• لیلا ناطقی ²
• سیمین اسداللهی ²

¹ گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

² گروه علوم و صنایع غذایی، واحد ورامین– پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران

https://doi.org/10.22067/ifstrj.2022.77602.1189

چکیده

اکسیداسیون چربی­ها از مهم­ترین دلیل فساد مواد غذایی به شمار می­آید. سرعت واکنش اکسیداسیون را می‌توان با اضافه کردن آنتی‌اکسیدان­ها به تأخیر انداخت. در این مطالعه اثر آنتی‌اکسیدانی عصاره‌ اتانولی آلوئه‌ورا بر پایداری روغن سویا مورد مطالعه قرار گرفت. ترکیبات موجود در عصاره آلوئه ورا با استفاده از GC/MS شناسایی شدند. بررسی خاصیت آنتی‌اکسیدانی با اندازه‌گیری مقدار ترکیلات فنلی و فلاونوئیدی عصاره اتانولی و آزمون رادیکال‌کنندگی DPPH صورت گرفت و در ادامه عصاره آلوئه‌ورا در چهار سطح ( ppm500،1000،1500،2000) و آنتی‌اکسیدان سنتزیBHA ، در سطح 120ppm  به روغن سویا اضافه و عدد پراکسید، اسیدیته، تیوباربیتوریک اسید و پایداری اکسایشی به روش رنسیمت اندازه‌گیری شد. نتایج نشان داد با افزایش غلظت عصاره­های آلوئه­ورا از 500 تا 2000 ppm، فساد اکسیداتیو با روند کندتری طی 90 روز نگهداری در روغن سویا مشاهده گردید. پس از 90 روز نگهداری، میزان عدد پراکسید، تیوباربیتوریک اسید و اسیدیته نمونه روغن سویا حاوی ppm 2000 عصاره اتانولی ژل آلوئه­ورا از نمونه شاهد که حاوی  ppm BHA120 بود کمتر بود. میزان فنل کل و مهار رادیکال آزاد و پایداری به فساد اکسیداتیو به روش رنسیمت در نمونه روغن سویا حاوی ppm 2000 عصاره اتانولی ژل آلوئه­ورا از نمونه روغن سویا که حاوی ppm BHA120 بود بالاتر بود. با توجه به اینکه نمونه روغن سویای حاوی ppm 2000 عصاره اتانولی ژل آلوئه­ورا میزان فنل کل و مهار رادیکال آزاد و خصوصیات آنتی­اکسیدانی بیشتری نسبت به نمونه شاهد داشت بنابراین نمونه مذکور از نظر خواص کیفی و سلامت بخشی به عنوان تیمار برتر انتخاب گردید.

کلیدواژه‌ها

• اثر آنتی‌اکسیدانی
• روغن سویا
• ژل آلوئه‌ورا
• عصاره اتانولی

موضوعات

• تکنولوژی مواد غذایی

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