بررسی اثر افزودن اسانس اسطوخودوس بر پایداری اکسایشی روغن کانولا تحت شرایط تسریع شده

نوع مقاله : مقاله پژوهشی

نویسندگان

• فاطمه سادات خانقایی ¹
• فاطمه اکرمی مهاجری ¹
• الهه عسکری ²
• حسین فلاح زاده ³
• الهام خلیلی صدرآباد ¹

¹ مرکز تحقیقات سلامت و ایمنی غذا، گروه بهداشت و ایمنی مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی شهید صدوقی یزد، یزد، ایران

² مرکز تحقیقات بهداشت تغذیه، دانشکده بهداشت و تغذیه، دانشگاه علوم پزشکی لرستان، خرم آباد، ایران

³ مرکز تحقیقات مدل‌سازی داده‌های سلامت، گروه آمار و اپیدمیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی شهید صدوقی یزد، یزد، ایران

https://doi.org/10.22067/ifstrj.2024.83911.1276

چکیده

در این تحقیق، فعالیت آنتی‌اکسیدانی و اثرات حفاظتی اسانس اسطوخودوس بر پایداری روغن کانولا بررسی و با آنتی‌اکسیدان سنتزی TBHQ مورد مقایسه قرار گرفت. ابتدا اسانس اسطوخودوس از نظر ترکیبات فنولی، محتوای فنول تام، محتوای فلاونوئید و خاصیت آنتی‌اکسیدانی ( FRAPو DPPH) مورد ارزیابی قرار گرفت. سپس، در غلظت­های 200، 400، 600، 800 و 1000 میلی‌گرم بر کیلوگرم به روغن کانولای فاقد آنتی‌اکسیدان اضافه و به همراه روغن کانولای حاوی آنتی‌اکسیدان سنتزی TBHQ با دو غلظت 100 و 200 میلی‌گرم بر کیلوگرم و روغن بدون آنتی‌اکسیدان در دمای 70 درجه سانتی‌گراد به‌مدت 12 روز نگهداری شدند. سپس، هر 24 ساعت یک مرتبه پیشرفت اکسایش با اندازه‌گیری عدد پراکسید، عدد آنیزیدین، عدد توتوکس و عدد تیوباربیتوریک اسید تعیین گردید. براساس نتایج کروماتوگرافی گازی ترکیبات عمده موجود در اسانس اسطوخودوس شامل 1،8-سینئول (59/45 درصد)، لینالول استات (32/48 درصد)، لینالول (6/31 درصد) و لیمونن (1/06 درصد) بود. محتوای فنول تام، فلاوونوئید، FRAP  و DPPH اسانس به‌ترتیب 71/55 میلی­ گرم بر گرم اسید گالیک، 82/66 میلی‌گرم روتین بر 100 گرم اسانس، 12/63 میلی‌مولار بر حسب آهن و 55/88 میلی­ گرم بر میلی­ لیتر به‌دست آمد. در طی دوازده روز نگهداری تمامی شاخص­ های اکسایشی در روغن ­های مورد مطالعه به‌طور معنی‌داری افزایش یافت. به‌طور کلی، اسانس اسطوخودوس در غلظت‌های 800 و 1000 میلی‌گرم بر کیلوگرم خاصیت آنتی‌اکسیدانی مشابه با آنتی‌اکسیدان سنتزی TBHQ در غلظت 100 میلی‌گرم بر کیلوگرم داشت. نتایج نشان داد اسانس اسطوخودوس دارای خاصیت آنتی‌اکسیدانی نسبتا بالایی است و می‌توان از این گیاه به‌عنوان جایگزین آنتی‌اکسیدان سنتزی برای جلوگیری از اکسیداسیون روغن استفاده کرد.

کلیدواژه‌ها

• اکسایش چربی
• اسانس اسطوخودوس
• خاصیت آنتی‌اکسیدانی
• روغن کانولا

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Effects of Lavender Essential Oil Addition on Oxidative Stability of Canola Oil under Accelerated Condition

نویسندگان [English]

• Fatemeh Sadat Khanagaei ¹
• Fateme Akrami Mohajeri ¹
• Elaheh Askari ²
• Hossein Fallahzadeh ³
• Elham Khalili Sadrabad ¹

¹ Research Center for Food Hygiene and Safety, Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

² Department of Nutrition, School of Health & Nutrition, Lorestan University of Medical Sciences, Khoram abad, Iran

³ Center for Healthcare Data Modeling, Departments of Biostatistics and Epidemiology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran

چکیده [English]

Introduction
Canola oil with high unsaturated fatty acids and nutritional value is susceptible to oxidation due to lipid oxidation. Lipid oxidation leads to a reduction of nutritional quality, sensory and safety characteristics of the vegetable oils. To retard lipid oxidation, the synthetic antioxidants are usually used in the vegetable oils. By increasing the public concern about health problems of synthetic antioxidants, the use of natural antioxidants is increasing. Lavender (Lavandula officinalis) is an evergreen plant native to the Mediterranean. The presence of linalool, linalyl acetate, 1,8-cineole B-ocimene, terpinen-4-ol, and camphor in lavender essential oil, make it a good natural antioxidant which could use in food industry. Therefore, in the current research, it was aimed to investigate the antioxidant effect of lavender essential oil on the stability of canola oil.
 
Material and Method
The lavender was bought from Golestan province and dried in room temperature. The lavender essential oil was prepared by hydro distillation of flower heads. Then, the phenolic compounds were determined using GC-MASS. The Total phenolic content (TPC), flavonoid content (TFC), and antioxidant activity (FRAP and DPPH) of lavender essential oil were evaluated. Then, lavender essential oil in concentrations of 200, 400, 600, 800, and 1000 mg/kg was added to the crude canola oil compared to canola oils without antioxidants and synthetic antioxidant TBHQ (100 and 200 mg/kg). Then, the samples were kept at 60 to 70 ^oC for 12 days. The analysis was done in an interval of 24 h for 12 days. Lipid oxidation of samples was determined by peroxide value, p-anisidine value, TOTOX value, and thiobarbituric acid each 24 h. analyses of Data were done by one-way analysis of variance (ANOVA) using SPSS software and the means were compared by the Tukey multiple range test.
 
Result and Discussion
 According to the GC-MS analysis, 1, 8-cineole (59.45 %), linalool acetate (32.48 %), linalool (6.31 %), and limonene (1.06 %) were identified as the major constituent of lavender essential oil. Also, Total phenol, flavonoid, FRAP and DPPH (IC₅₀) contents of lavender essential oil were 71.55 mg GAE/g, 82.66 mg of rutin/100 g, 12.63 mmol H₂SO₄, and 55.88 mg/ml, respectively. According to the results, all lipid oxidation indexes were increased after twelve days of storage. In general, lavender essential oil was effective in retarding the oxidation of canola oil at a temperature of 70 ^oC. Also, the concentration of 1000 mg/kg of the essential oil had antioxidant activities similar to the TBHQ in 100 mg/kg concentration.
 
Conclusion
 It was showed that lavender essential oil, as a natural antioxidant, has the ability to react with the radicals resulting from the oxidation of lipids and causes the interruption of oxidation chain reactions and increases the time and decreases the rate of oxidation. As observed, the oxidation of canola oil in all samples, especially the samples without antioxidants or antioxidants to a lesser extent, increased significantly with increasing storage time. In general, lavender essential oil at L₁₀₀₀ concentration and also in some oxidation indices of lavender essential oil at L₈₀₀ concentration has an effective role in preventing the oxidation of canola oils like synthetic antioxidant TBHQ.

کلیدواژه‌ها [English]

• Antioxidant activity
• Canola oil
• Lavender essential oil
• Lipid oxidation

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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