نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

2 مرکز تحقیقات روغن‌ها و چربی‌ها، دانشگاه علوم پزشکی کرمانشاه، کرمانشاه، ایران

چکیده

روغن‌های گیاهی خصوصا روغن سویا به دلیل داشتن مقادیر بالایی از اسیدهای چرب غیراشباع مستعد به فساد اکسایشی هستند. در سالیان اخیر استفاده از ضد اکساینده‌های طبیعی به دلیل اثرات منفی ضد اکساینده‌های مصنوعی مورد توجه قرار گرفته است. لذا پژوهش حاضر با هدف بررسی اثربخشی اسانس اندام هوایی چویر بر پایداری اکسایشی روغن سویا صورت پذیرفت. بدین منظور اندام هوایی چویر به روش انجمادی خشک و اسانس به روش تقطیر آبی استخراج شد. میزان بازده استخراج (5/2 درصد حجمی/وزنی)، محتوای ترکیبات فنولی کل (188 میلی‌گرم معادل گالیک اسید در گرم)، فلاونوئیدی کل (90/70 میلی‌گرم معادل کوئرستین در گرم)، فعالیت مهار کنندگی رادیکال‌های آزاد DPPH (13/21-45/55 درصد) و قدرت احیاء کنندگی (72/2-61/3) برای اسانس چویر اندازه‌گیری شدند. در ادامه، پیشرفت اکسایش روغن سویا غنی شده با 200، 400 پی‌پی‌ام اسانس چویر و مخلوط اسانس چویر و ضد اکساینده سنتزی و مخلوط اسانس چویر و ضد اکساینده سنتزی TBHQ (100 پی‌پی‌ام+100پی‌پی‌ام) طی 24 روز نگهداری تحت شرایط تسریع شده در دمای 65 درجه سلسیوس از طریق سنجش شاخص‌های پایداری اکسایش بررسی و با ضد اکساینده سنتزی TBHQ مقایسه گردید. در پایان دوره نگهداری اعداد اسیدی، پراکسید، پارا-آنیزیدین و توتوکس برای نمونه کنترل به‌ترتیب معادل 52/1 میلی‌گرم هیدروکسید پتاسیم بر گرم، 60/10 میلی‌اکی‌والان اکسیژن بر کیلوگرم، 48/12 و 68/33 به‌دست آمد. با افزودن اسانس اندام هوایی چویر با حداقل غلظت مقادیر این اعداد 085/0 میلی‌گرم هیدروکسید پتاسیم بر گرم، 50/4 میلی‌اکی‌والان اکسیژن بر کیلوگرم، 16/9 و 16/18 بود که در مقایسه با ضد اکساینده سنتزی TBHQ تفاوت معنی‌داری وجود نداشت (05/0p>). نتایج پژوهش حاضر نشان داد که اسانس اندام هوایی چویر خشک شده به روش انجمادی به خوبی می‌تواند پیشرفت اکسایش روغن سویا را به تاخیر بیاندازد. لذا از آن می‌توان به‌عنوان جایگزین طبیعی ضد اکساینده سنتزی TBHQ استفاده نمود.

کلیدواژه‌ها

موضوعات

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