اثر زمان فراصوت بر ویژگی‌های فیزیکی و شیمیایی روغن‌های ماهی کیلکا، ذرت و سویا

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• رضا فرهمندفر ¹
• سمانه فرقانی ²

¹ گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

² گروه علوم و صنایع غذایی، مؤسسه آموزش عالی خزر، محمود آباد، ایران

https://doi.org/10.22067/ifstrj.2024.87010.1316

چکیده

استفاده از فراصوت به‌عنوان یک تکنولوژی نوین در فرآیندهای غذایی به‌دلیل پتانسیل بالقوه آن در تغییر مواد و سرعت فرآوری، رو به افزایش است. هدف از این پژوهش بررسی تأثیر زمان فراصوت (0، 20، 40 و 60 دقیقه) پروب با فرکانس 20 کیلوهرتز بر خصوصیات فیزیکی و شیمیایی روغن‌های ذرت، سویا و ماهی کیلکا بود. خصوصیات روغن‌ها همچون عدد اسیدی، عدد پراکسید، شاخص پایداری اکسایشی، عدد اسید تیوباربیتوریک، عدد دی‌ان مزدوج، ساختار اسید چرب، طیف‌سنجی تبدیل فوریه مادون قرمز (FTIR) و شاخص‌های رنگی مورد آزمون قرار گرفت. نتایج این پژوهش نشان داد با افزایش مدت زمان فراصوت، عدد اسیدی، عدد پراکسید، عدد اسید تیوباربیتوریک و عدد دی‌ان مزدوج افزایش و دوره القاء کاهش یافت. از طرف دیگر، فراصوت به سبب پدیده کاویتاسیون و تخریب روغن، موجب تغییر پروفایل اسید چرب روغن‌ها نیز شد به‌طوری‌که میزان اسیدهای چرب اشباع (همچون اسید پالمتیک و اسید استئاریک) و تک‌غیراشباع (MUFA) مثل اسید اولئیک در هر سه روغن افزایش و اسیدهای چرب چندغیراشباع (PUFA) شامل اسید لینولئیک و اسید لینولنیک در هر سه روغن و اسید ایکوزاپنتانوئیک و اسید دوکوزاهگزانوئیک در روغن ماهی کاهش پیدا کرد. فراصوت تغییری در گروه‌های عاملی روغن ایجاد نکرد ولی باعث تغییر برخی شاخص‌های رنگی شد. به‌طور کلی، تیمار فراصوت موجب تسریع در اکسیداسیون و تخریب روغن‌ها و درنتیجه تغییر برخی از خصوصیات فیزیکی و شیمیایی روغن شد که این تغییرات برحسب نوع روغن، متفاوت بود.

کلیدواژه‌ها

• ذرت
• روغن
• سویا
• فراصوت
• ماهی

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Effect of Ultrasonication Time on Physical and Chemical Properties of Kilka Fish Oil, Corn Oil and Soybean Oil

نویسندگان [English]

• Reza Farahmandfar ¹
• Samaneh Forghani ²

¹ Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

² Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmudabad, Iran

چکیده [English]

Introduction
Edible oils constitutes a chief component of human diets in our daily life to supply essential fatty acids, energy, and nutrients to human. The nutritional value of edible oils varies depending on the type of oil, processing methods, extraction techniques, and storage conditions. Generally, edible oils are high in triacylglycerols with minor compositions. The presence of high amount of unsaturated fatty acids in the structure of triacylglycerol leads to a reduced shelf life of oils. This is associated to the undesired lipid oxidation that occurs when unsaturated fatty acids are exposed to light, oxygen, and heat. This is a major concern in food industry as it might result in undesired food quality deterioration involving reduction of nutritional components and off-flavors. The demand for nutritious and healthy animal and vegetable oils has been increased with a growth in population and economic progress. Therefore, researches for functional and nutritious edible oils has gained world attention on the technology to process edible oils. The use of ultrasound as a new technology in food processes is increasing due to its potential for changing materials and processing speed. This technique displays several advantages over conventional techniques in terms of time, energy consumption, and higher output. Ultrasonic processing is used in the food industry for numerous processes on high lipid containing food products in cutting, cooking, homogenization/emulsification, and microbial inactivation. The aim of this study was to investigate the effect of ultrasound time (0, 20, 40 and 60 min) on physicochemical properties of corn oil, soybean oil and kilka fish oil.
 
Materials and Methods
Commercial kilka fish oil, corn oil and soybean oilwere purchased from local market. All of the chemicals and reagents used were analytical reagent grade. Each oil was poured at 250 ml Beaker and then treated with an ultrasonic probe at a frequency of 20 kHz for a specified period of time. Oil chemical and physical properties such as acid value (mg/g), peroxide value (meq O₂/kg), oxidative stability index (h), thiobarbituric acid value (mg/kg), conjugated diene value (%), fatty acid composition, fourier transform infrared (FTIR) spectroscopy and color parameters (L*, a*, b* and ∆E) were determined. Data analysis was done using SPSS software and completely random design.
 
Results and Discussion
The results of this study showed that with increasing the duration of ultrasound, acid value, peroxide value, TBA value and conjugate diene value, increased and the induction period decreased. On the other hand, ultrasound treatment led to increase palmitic acid, stearic acid, oleic acid, saturated fatty acids (SFA) and monounsaturated fatty acid (MUFA), and decrease linoleic acid, linoleic acid (and palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid in kilka fish oil), polyunsaturated fatty acid (PUFA), polyunsaturated fatty acid/saturated fatty acids (PUSFA/SFA), unsaturated fatty acid/saturated fatty acids (USFA/SFA), Cox value in corn, soybean, and kilka fish oils. Ultrasound did not change the fourier transform infrared spectroscopy but did change some color parameters. Sonication caused an increase in L* (more lightness) of corn oil, a decrease in a* (more greenness) of soybean oil, an increase in b* (more yellowness) of corn and soybean oils, and a decrease in ∆E compared to control samples. Probably, ultrasound causes destruction and isomerization of the double bands of pigments and as a result changes in color indices. According to the results of this study, ultrasound treatment accelerated the oxidation and degradation of oils and as a result, changed some of the physicochemical properties of the oil, which varied according to the type of oil.

کلیدواژه‌ها [English]

• Corn
• Fish
• Oil
• Soybean
• Ultrasound

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

مراجع

1. Abedi, E., Sahari, M.A., Barzegar, M., & Azizi, M.H. (2015). Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physico‐chemical properties of bleached soya bean oil. International Journal of Food Science & Technology, 50(4), 857-863. https://doi.org/10.1111/ijfs.12689
2. AOCS, O. (1998). Methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign, IL, USA.
3. Ashjaee, , Eshaghi, M.R., Asadollahi, S. (2018). Application of ultrasonic pretreatment in extraction of oil from Sesame (Sesamum indicum L.) seeds and its physicochemical characteristics. Food Science and Technology, 14(73), 61-70. (In Persian)
4. Bhargava, N., Mor, R.S., Kumar, K., & Sharanagat, V.S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics sonochemistry, 70, 105293. https://doi.org/10.1016/j.ultsonch.2020.105293
5. Chemat, F., Grondin, I., Costes, P., Moutoussamy, L., Sing, A.S.C., & Smadja, J. (2004a). High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrasonics Sonochemistry, 11(5), 281-285. https://doi.org/10.1016/j.ultsonch.2003.07.004
6. Chemat, F., Grondin, I., Sing, A.S.C., & Smadja, J. (2004b). Deterioration of edible oils during food processing by ultrasound. Ultrasonics Sonochemistry, 11(1), 13-15. https://doi.org/10.1016/S1350-4177(03)00127-5
7. Chemat, F., & Khan, M.K. (2011). Applications of ultrasound in food technology: processing, preservation and extraction. Ultrasonics sonochemistry, 18(4), 813-835. https://doi.org/10.1016/j.ultsonch.2010.11.023
8. Farahmandfar, , Amini, A., Faghih Nasiri, S., & Asnaashari, M. (2018). Influence of Mentha piperita L. extract in the quality of soybean oil during microwave heating. Iranian Journal of Food Science and Technology, 15(75), 201-16. (In Persian)
9. Farahmandfar, R., & Asnaashari, M. (2017). Comprehensive chemistry and technology of edible oils. Sahra press. (In Persian)
10. Gallo, M., Ferrara, L., & Naviglio, D. (2018). Application of ultrasound in food science and technology: A perspective. Foods, 7(10), 164. https://doi.org/10.3390/foods7100164
11. Goula, M. (2013). Ultrasound-assisted extraction of pomegranate seed oil–Kinetic modeling. Journal of Food Engineering, 117(4), 492-498. https://doi.org/10.1016/j.jfoodeng.2012.10.009
12. Gutte, K.B., Sahoo, A.K., & Ranveer, R.C. (2015). Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil. OCL, 22(6), D606. https://doi.org/10.1051/ocl/2015038
13. Halim, H.H., & Thoo, Y.Y. (2018). Effect of ultrasound treatment on oxidative stability of sunflower oil and palm oil. International Food Research Journal, 25(5), 1959-1967.
14. Hernández-Santos, B., Rodríguez-Miranda, J., Herman-Lara, E., Torruco-Uco, J.G., Carmona-García, R., Juárez-Barrientos, J.M., Chávez-Zamudio, R., & Martínez-Sánchez, C.E. (2016). Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo). Ultrasonics Sonochemistry, 31, 429-436. https://doi.org/10.1016/j.ultsonch.2016.01.029
15. Hosseini, S., Gharachorloo, M., Tarzi, B.G., Ghavami, M., & Bakhoda, H. (2015). Effects of ultrasound amplitude on the physicochemical properties of some edible oils. Journal of the American Oil Chemists' Society, 92(11-12), 1717-1724. https://doi.org/10.1007/s11746-015-2733-1
16. Izadifar, Z., Babyn, P., & Chapman, D. (2019). Ultrasound cavitation/microbubble detection and medical applications. Journal of Medical and Biological Engineering, 39(3), 259-276. https://doi.org/10.1007/s40846-018-0391-0
17. Jamwal, R., Kumari, S., Balan, B., Dhaulaniya, A.S., Kelly, S., Cannavan, A., & Singh, D.K. (2020). Attenuated total Reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy coupled with chemometrics for rapid detection of argemone oil adulteration in mustard oil. Lwt, 120, 108945. https://doi.org/10.1016/j.lwt.2019.108945
18. Johnson, D.R., & Decker, E.A. (2015). The role of oxygen in lipid oxidation reactions: a review. Annual Review of Food Science and Technology, 6, 171-190. https://doi.org/10.1146/annurev-food-022814-015532
19. Kim, J., Kim, D.N., Lee, S.H., Yoo, S.H., & Lee, S. (2010). Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chemistry, 118(2), 398-402. https://doi.org/10.1016/j.foodchem.2009.05.011
20. Lee, J., & Martini, S. (2019). Modifying the physical properties of butter using high-intensity ultrasound. Journal of Dairy Science, 102(3), 1918-1926. https://doi.org/10.3168/jds.2018-15075
21. Moghimi, M., Farzaneh, V., & Bakhshabadi, H. (2018). The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella sativa). Nutrire, 43(1), 1-8. https://doi.org/10.1186/s41110-018-0077-y
22. Najafi, M.H., Zeinoaldini, S., Ganjkhanlou, M., Mohammadi, H., Hopkins, D.L., & Ponnampalam, E.N. (2012). Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil. Meat Science, 92(4), 848-854. https://doi.org/10.1016/j.meatsci.2012.07.012
23. Naseri, M., Abedi, E., Mohammadzadeh, B., & Afsharnaderi, A. (2013). Effect of frying in different culinary fats on the fatty acid composition of silver carp. Food Science & Nutrition, 1(4), 292-297. https://doi.org/10.1002/fsn3.40
24. Nosratpour, M., Farhoosh, R., & Sharif, A. (2017). Quantitative indices of the oxidizability of fatty acid compositions. European Journal of Lipid Science and Technology, 119(12), 1700203. https://doi.org/10.1002/ejlt.201700203
25. Pandit, A.V., Sarvothaman, V.P., & Ranade, V.V. (2021). Estimation of chemical and physical effects of cavitation by analysis of cavitating single bubble dynamics. Ultrasonics Sonochemistry, 77, 105677. https://doi.org/10.1016/j.ultsonch.2021.105677
26. Patrick, M., Blindt, R., & Janssen, J. (2004). The effect of ultrasonic intensity on the crystal structure of palm oil. Ultrasonics Sonochemistry, 11(3-4), 251-255. https://doi.org/10.1016/j.ultsonch.2004.01.017
27. Peer, M.S., Kasimani, R., Rajamohan, S., & Ramakrishnan, P. (2017). Experimental evaluation on oxidation stability of biodiesel/diesel blends with alcohol addition by rancimat instrument and FTIR spectroscopy. Journal of Mechanical Science and Technology, 31(1), 455-463. https://doi.org/10.1007/s12206-016-1248-5
28. Pingret, D., Fabiano-Tixier, A.S., & Chemat, F. (2013). Degradation during application of ultrasound in food processing: A review. Food Control, 31(2), 593-606. https://doi.org/10.1016/j.foodcont.2012.11.039
29. Rahbar, F., Aboonajmi, M., Khazaei, J., & Rajaei, P. (2017). The effect of ultrasound wave on the physico-chemical properties of walnut oil. Innovative Food Technologies, 5(1), 39-47. https://doi.org/10.22104/jift.2017.450
30. Rohman, A., & Man, Y.C. (2010). Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Research International, 43(3), 886-892. https://doi.org/10.1016/j.foodres.2009.12.006
31. Saguy, I.S., Shani, A., Weinberg, P., & Garti, N. (1996). Utilization of jojoba oil for deep-fat frying of foods. LWT-Food Science and Technology, 29(5-6), 573-577. https://doi.org/10.1006/fstl.1996.0088
32. Samaram, S., Mirhosseini, H., Tan, C.P., & Ghazali, H.M. (2013). Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: Yield, fatty acid composition and triacylglycerol profile. Molecules, 18(10), 12474-12487. https://doi.org/10.3390/molecules181012474
33. Sherazi, S.T.H., Talpur, M.Y., Mahesar, S.A., Kandhro, A.A., & Arain, S. (2009). Main fatty acid classes in vegetable oils by SB-ATR-Fourier transform infrared (FTIR) spectroscopy. Talanta, 80(2), 600-606. https://doi.org/10.1016/j.talanta.2009.07.030
34. Singla, M., & Sit, N. (2021). Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry, 73, 105506. https://doi.org/10.1016/j.ultsonch.2021.105506
35. Valand, R., Tanna, S., Lawson, G., & Bengtström, L. (2020). A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations. Food Additives & Contaminants: Part A, 37(1), 19-38. https://doi.org/10.1080/19440049.2019.1675909
36. Virot, M., Tomao, V., Le Bourvellec, C., Renard, C.M., & Chemat, F. (2010). Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction. Ultrasonics Sonochemistry, 17(6), 1066-1074. https://doi.org/10.1016/j.ultsonch.2009.10.015
37. Xu, L., Fei, T., Li, Q., Yu, X., & Liu, L. (2015). Qualitative analysis of edible oil oxidation by FTIR spectroscopy using a mesh “cell”. Analytical Methods, 7(10), 4328-4333. https://doi.org/10.1039/C5AY00438A
38. Yong, H.I., Han, M., Kim, H.J., Suh, J.Y., & Jo, C. (2018). Mechanism underlying green discolouration of myoglobin induced by atmospheric pressure plasma. Scientific Reports, 8(1), 1-9. https://doi.org/10.1038/s41598-018-28096-4