ارزیابی محتوی آلفا و گاماتوکوفرول در بادام درختی، فندق، بادام‌زمینی و پسته در طی فرآیند برشته‌کردن

نوع مقاله : مقاله پژوهشی

نویسندگان

• رضا فرهمندفر ¹
• سمیه سلمانی ¹
• هدا فهیم ²

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

² آزمایشگاه کنترل مواد خوراکی، آشامیدنی و آرایش بهداشتی، معاونت غذا و دارو، دانشگاه علوم پزشکی کرمانشاه.

https://doi.org/10.22067/ifstrj.v16i4.75820

چکیده

برشته‌کردن یکی از فرآیندهایی است که مقدار ترکیبات مغزهای خوراکی را تغییر می‌دهد. هدف از این مطالعه بررسی تأثیر شرایط برشته‌کردن بر میزان محتوی آلفا و گاماتوکوفرول بود. در مطالعه حاضر، اثر دما (120 و 150 درجه سانتی‌گراد)، و زمان (صفر، 20، 30 و 40 دقیقه) برشته‌کردن بر میزان آلفاتوکوفرول و گاماتوکوفرول باقی‌مانده در چهار مغز بادام درختی، فندق، بادام‌زمینی و پسته موردبررسی قرار گرفت. برشته‌کردن یکی از روش‌های معمول فرآوری مغزهای خام بوده که می‌تواند بر مقدار توکوفرول مغزها اثر بالایی داشته باشد. نتایج نشان دادند که مقدار آلفاتوکوفرول بادام درختی در دمای 120 درجه سانتی‌گراد و گاماتوکوفرول در هر دو دمای اعمالی در طول 20 دقیقه ابتدایی برشته‌کردن افزایش یافته ولی با ادامه فرآیند تا 40 دقیقه مقدار آن کاهش یافت. در فندق، بادام‌زمینی و پسته نیز مقدار آلفا و گاماتوکوفرول تا دقیقه 20، افزایش یافته ولی در ادامه حرارت‌دهی کاهش یافت. به‌طورکلی در دمای 150 درجه سانتی‌گراد، پس از 20 دقیقه میزان توکوفرول مغزها شروع به کاهش کرد، درحالی‌که در دمای 120 درجه سانتی‌گراد روند کاهشی پس از 30 دقیقه نمود یافت. افزایش مقدار توکوفرول‌ها در ابتدای برشته‌کردن به‌سبب آسیب دیواره‌های سلولی بوده و توکوفرول‌های متصل به ترکیباتی همچون فسفولیپیدها با سهولت بیشتری خارج می‌شوند. در ادامه برشته‌کردن، به‌دلیل حساسیت این ترکیبات به حرارت، تجزیه حرارتی آن‌ها رخ داده و کاهش می‌یابند.

کلیدواژه‌ها

• بادام درختی
• بادام‌زمینی
• برشته‌کردن
• پسته
• فندق

عنوان مقاله [English]

Evaluation of alpha and gamma tocopherol content of almond, hazelnut, peanut and pistachio during roasting process

نویسندگان [English]

• Reza Farahmandfar ¹
• Somayeh Salmani ¹
• Hoda Fahim ²

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

² Laboratory control of food, beverage and cosmetic, Food and Drug Department, Kermanshah University of Medical Sciences

چکیده [English]

Introductıon: Nuts are one of the major resources of bioactive compounds such as tocopherols, tocotrienols, sterols (Jensen and Lauridsen, 2007). Tocopherols include 8 natural homologues that all of them belongs to vitamin E group (Chun, 2002). It is well known that vitamin E has good antioxidant activity and among its isomers, α-tocopherol and γ-tocopherol have highest biological activity and free radical scavenging, respectively (Grilo et al., 2014). In recent years, the beneficial health effects of vitamin E on some disease such as cancer and heart disorders attract researcher’s attentions (Wagner et al., 2004).
Roasting process changes the chemical and nutritional properties of nuts, including antioxidants, vitamins, colors, and aroma mostly through Maillard reaction (Alamprese et al., 2009; Ballistreri et al., 2009). Due to the importance of vitamin E antioxidant activity and its heat sensitivity, the residual amounts of them after different roasting conditions were investigated.  
 
Materials and methods: Samples were spreaded in alominum foil and placed in forced air oven at 120 and 150 ºC and different time intervals including 0, 20, 30 and 40 min. After roasting, samples were powdered, then 0.5 g of each sample plus 0.05 g ascorbic acid were added to 0.5 mL ethanol (90.2%) and 0.5 mL KOH and mixed in a tube (16× 125 mm). The tube was then placed in water bath for 30 min. Then, the tube were placed in ice bath for 5 min, then 3 mL deionized water, 5 mL hexane were added to the tube and vortexed for 30 s and centrifuged for 10 min at 1000 rad/s at ambient temperature. The extraction was done twice. Hexane layer evaporated with nitrogen then 1 mL of mobile phase added to tube and vortexed again. Prepared samples then were injected to HPLC (Knuer- Germany).
 
Results and discusion: Based on the obtained results, α-tocopherol content in almond was more than γ-tocopherol. After 20 and 30 min of roasting, at 150 and 120 ºC respectively, the amount of α-tocopherol slightly increased, while it decreased with increasing roasting time. γ-tocopherol content in almond at both temperatures also increased up to 20 min roasting and decreased till the end of process. In hazelnut, at both temperatures up to 20 min and then decreased till end of roasting process. This trend was shown for peanut tocopherols as well. With increasing in roasting time, α-tocopherol and γ-tocopherol content decreased to their initial level. It has suggested that tocopherols which attached to the other components such as phospholipids released more conveniently under thermal treatment like roasting which leads to increase their concentrations at initial of thermal process. In pistachio, 150 and 120 ºC respectively caused to increase in γ-tocopherol content, respectively while its content decreased up to the end of roasting time (40 min). α-tocopherol content at both temperatures increased after 20 min, then decreased gradually as time passes. Results indicated that both time and temperature of roasting had a significant effect on α- and γ-tocopherol of four nuts. Although both of temperatures in our study significantly on increased vitamin E isomers at the start of roasting process, their contents decreased with increasing in roasting time. Maximum amount of both isomers were detected at 120 ºC after 30 min and at 150 ºC after 20 min.

کلیدواژه‌ها [English]

• Almond
• Peanut
• Roasting
• Pistachio
• hazelnut

مراجع

Alamprese, C., Ratti, S. and Rossi, M., 2009. Effects of roasting conditions on hazelnut characteristics in a two-step process. Journal of food engineering, 95(2), pp.272-279.

Amaral, J.S., Casal, S., Seabra, R.M. and Oliveira, B.P., 2006. Effects of roasting on hazelnut lipids. Journal of agricultural and food chemistry, 54(4), pp.1315-1321.

Ballistreri, G., Arena, E. and Fallico, B., 2009. Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L. Molecules, 14(11), pp.4358-4369.

Barrera‐Arellano, D., Ruiz‐Mendez, V., Marquez Ruiz, G. and Dobarganes, C., 1999. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature. Journal of the Science of Food and Agriculture, 79(13), pp.1923-1928.

Bauernfeind, J.C. and Desai, I.D., 1977. The tocopherol content of food and influencing factors. Critical Reviews in Food Science & Nutrition, 8(4), pp.337-382.

Bellomo, M.G. and Fallico, B., 2007. Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin. Journal of Food Composition and Analysis, 20(3-4), pp.352-359.

Butinar, B., Bučar-Miklavčič, M., Mariani, C. and Raspor, P., 2011. New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’. Food chemistry, 128(2), pp.505-512.

Catalan, L., Alvarez‐Orti, M., Pardo‐Gimenez, A., Gomez, R., Rabadan, A. and Pardo, J.E., 2017. Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Journal of Lipid Science and Technology, 119(5).

Ciemniewska-Żytkiewicz, H., Verardo, V., Pasini, F., Bryś, J., Koczoń, P. and Caboni, M.F., 2015. Determination of lipid and phenolic fraction in two hazelnuts (Corylus avellana L.) cultivars grown in Poland. Food chemistry, 168, pp.615-622.

Chun, J.Y., 2002. Vitamin E content and stability in peanuts and peanut products during processing and storage (Doctoral dissertation, uga).

Delgado-Zamarreno, M.M., Bustamante-Rangel, M., Sanchez-Perez, A. and Hernandez-Mendez, J., 2001. Analysis of vitamin E isomers in seeds and nuts with and without coupled hydrolysis by liquid chromatography and coulometric detection. Journal of Chromatography A, 935(1-2), pp.77-86.

Garcıa-Pascual, P., Mateos, M., Carbonell, V. and Salazar, D.M., 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystems Engineering, 84(2), pp.201-209.

Goudarzi, S., Sharifi, T. A., Ahmadi, A., Rezapour, S., & Sadighara, P., 2017. Influence of Different Roasting Conditions in the Phenolic Compounds and Antioxidant Capacity of the Pistachio Nuts. Journal of Pharmaceutical Sciences and Research, 9(6), pp. 991-993.

Grilo, E.C., Costa, P.N., Gurgel, C.S.S., Beserra, A.F.D.L., Almeida, F.N.D.S. and Dimenstein, R., 2014. Alpha-tocopherol and gamma-tocopherol concentration in vegetable oils. Food Science and Technology (Campinas), 34(2), pp.379-385.

Jensen, S.K. and Lauridsen, C., 2007. α‐Tocopherol Stereoisomers. Vitamins & Hormones, 76, pp.281-308.

Jonnala, R.S., Dunford, N.T. and Dashiell, K.E., 2006. Tocopherol, phytosterol and phospholipid compositions of new high oleic peanut cultivars. Journal of Food Composition and Analysis, 19(6-7), pp.601-605.

Kamal‐Eldin, A. and Appelqvist, L.Å., 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31(7), pp.671-701.

Kodad, O., Socias i Company, R., Prats, M.S. and López Ortiz, M.C., 2006. Variability in tocopherol concentrations in almond oil and its use as a selection criterion in almond breeding. The Journal of Horticultural Science and Biotechnology, 81(3), pp.501-507.

Ling, B., Yang, X., Li, R. and Wang, S., 2016. Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman). European Journal of Lipid Science and Technology, 118(9), pp.1368-1379.

Moss, J.R. and Otten, L., 1989. A relationship between colour development and moisture content during roasting of peanuts. Canadian Institute of food science and technology journal, 22(1), pp.34-39.

Ozrenk, K., Javidipour, I., Yarilgac, T., Balta, F. and Gundogdu, M., 2012. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakir (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey). Food Science and Technology International, 18(1), pp.55-62.

Pokorny, J., Yanishlieva, N. and Gordon, M.H. eds., 2001. Antioxidants in food: practical applications. CRC press.

Schlörmann, W., Birringer, M., Böhm, V., Löber, K., Jahreis, G., Lorkowski, S., Müller, A.K., Schöne, F. and Glei, M., 2015. Influence of roasting conditions on health-related compounds in different nuts. Food chemistry, 180, pp.77-85.

Stuetz, W., Schlörmann, W. and Glei, M., 2017. B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts. Food chemistry, 221, pp.222-227.

Taş, N.G. and Gökmen, V., 2015. Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. Journal of Food Composition and Analysis, 44, pp.115-121.

Vaidya, B. and Choe, E., 2011. Effects of seed roasting on tocopherols, carotenoids, and oxidation in mustard seed oil during heating. Journal of the American Oil Chemists' Society, 88(1), pp.83-90.

Wagner, K.H., Kamal-Eldin, A. and Elmadfa, I., 2004. Gamma-tocopherol–an underestimated vitamin? Annals of nutrition and metabolism, 48(3), pp.169-188.

Yoshida, H., Hirakawa, Y., Tomiyamaa, Y. and Mizushina, Y., 2003. Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols. European journal of lipid science and technology, 105(7), pp.351-358.