اثرات عصاره آبی بره‌موم بر محتوای پلی‌فنل کل و فعالیت آنتی‌اکسیدانی شیر خام

نوع مقاله : مقاله کوتاه لاتین

نویسندگان

• فاطمه قنادی اصل
• زهرا جاه دوست

گروه علوم و مهندسی صنایع غذایی، دانشگاه محقق اردبیلی، اردبیل، ایران

https://doi.org/10.22067/ifstrj.2023.84725.1287

چکیده

در سال‌های اخیر استفاده از بره‌موم در محصولات غذایی به‌دلیل نقش عملکردی آن مورد توجه قرار گرفته است. این مطالعه به‌منظور بررسی اثر غلظت‌های مختلف عصاره بره‌موم بر میزان پلی‌فنل کل و فعالیت آنتی‌اکسیدانی شیر خام انجام شد. برای این منظور عصاره آبی بره‌موم خشک تهیه و تا زمان آزمایش در قوطی‌های تیره رنگ در دمای 4 درجه سانتی‌گراد نگهداری شد. عصاره بره‌موم در غلظت‌های 0، 7/4، 1/9، 6/16 و 5/28 درصد به شیر خام اضافه شد. محتوای فنلی کل با استفاده از روش رنگ‌سنجی فولین سیوکالتیو اندازه‌گیری شد. براساس یافته‌ها، میزان پلی‌فنل کل با افزایش غلظت عصاره بره‌موم در شیر تیمار شده در ساعت صفر افزایش یافت. بر این اساس، کمترین و بیشترین مقدار پلی‌فنل کل به‌ترتیب مربوط به شیر شاهد و شیر حاوی 5/28 درصد عصاره بره‌موم بود. در طول 24 ساعت، روند کاهشی در پلی‌فنل کل در نمونه شاهد و شیر خام حاوی 7/4 درصد عصاره بره‌موم مشاهده شد. در حالی‌که میزان پلی‌فنل کل در شیر خام حاوی 1/9 و 6/16 درصد عصاره بره‌موم افزایش یافت، روند تغییرات شیر خام حاوی 5/28 درصد عصاره معنی‌دار نبود. افزودن عصاره بره‌موم باعث افزایش فعالیت آنتی‌اکسیدانی و محتوای فنلی کل شیر خام شد. با توجه به نتایج، توصیه می‌شود مطالعات بیشتری برای روشن شدن عملکرد محتوای پلی‌فنل کل بره‌موم و برهمکنش آن با پروتئین­های شیر انجام شود.

کلیدواژه‌ها

• بره موم
• پلی فنل کل
• شیر خام
• عصاره آبی
• فعالیت آنتی اکسیدانی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Effects of Aqueous Extracts of Propolis on Total Polyphenol Content and Antioxidant Activity of Raw Milk

نویسندگان [English]

• Fatemeh Ghannadiasl
• Zahra Jahdoust

Department of Food Sciences and Technology, University of Mohaghegh Ardabili, Ardabil, Iran

چکیده [English]

In recent years, the use of propolis in food products has received attention owing to its functional role. This study was conducted to investigate the effect of different concentrations of propolis extract on the total polyphenol content and antioxidant activity of raw milk. For this purpose, an aqueous extract of dry propolis was prepared and stored in dark-colored bottles at 4 °C until the day of experiments. The propolis extract was added to raw milk in concentrations of 0, 4.7, 9.1, 16.6, and 28.5%. Total phenolic content and antioxidant activity were measured using the colorimetric Folin-Ciocalteu method and DPPH assay, respectively. Measurements were performed on the first day at zero hour and after 6 and 24 h of treatment, and the storage temperature was maintained at 5°C until analyzed. The amount of total polyphenol increased with the increase in the concentration of propolis extract in the treated milk in 0 hour; accordingly, the lowest and the highest amounts of total polyphenol were related to control milk and milk containing 28.5% propolis extract, respectively. A decreasing trend was observed in total polyphenol in the control sample and raw milk containing 4.7% propolis extract during 24 hours. There was an increase in total polyphenol content in raw milk containing 9.1% and 16.6% propolis extracts, the trend of changes in raw milk containing 28.5% extract was insignificant. The addition of propolis extract caused an increase in the antioxidant activity and total phenolic content in raw milk. According to the results, it is recommended to carry out more studies to clarify the functions of propolis's total polyphenol content and its interaction with milk proteins.

کلیدواژه‌ها [English]

• Antioxidant activity
• Aqueous extract
• Propolis
• Raw milk
• Total polyphenol

©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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