نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز.
چکیده
در این پژوهش شاخص‌های سینتیکی-اکسایشی تری‌آسیل‌گلیسرول‌های زیتون، کنجد و کانولا در حضور سطوح غلظتی 01/0 تا 16/0 درصد سزامول و دماهای 60، 80 و 100 درجه سانتی‌گراد موردبررسی قرار گرفتند. نتایج حاکی از آن بود که افزایش دما عدد پراکسید متناظر با طول دوره اکسایش کند (PVIP) را برای تری‌آسیل‌گلیسرول‌های کنجد و کانولا کاهش داده است، لیکن تغییرات این شاخص برای تری‌آسیل‌گلیسرول‌های زیتون بی‌معنی بود. ضرایب حرارتی به‌دست آمده در کلیه غلظت‌های سزامول برای تری‌آسیل‌گلیسرول‌های روغن زیتون نسبت به دو روغن دیگر کمتر بود که نمایانگر پایداری حرارتی بیشتر این روغن در حضور این آنتی‌اکسیدان است. ثابت سرعت مصرف سزامول (kS) برای تری‌آسیل‌گلیسرول‌های زیتون، کنجد، و کانولا در غلظت 01/0 درصد و دمای 60 درجه سانتی‌گراد به‌ترتیب برابر با 72/1، 92/1، و h-1 34/2 بود که با افزایش دما به‌شکل محسوسی این ثابت افزایش یافت، به‌طوری‌که روند تغییرات این شاخص برای سامانه‌های تری‌آسیل‌گلیسرولی غیراشباع‌تر بیشتر بود.
کلیدواژه‌ها
Aldini, G., Piccoli, A., Beretta, G., Morazzoni, P., Riva, A., Marinello, C. & Maffei Facino, R., 2006, Antioxidant activity of polyphenols from solid olive residues of c.v. Coratina. Fitoterapia, 77, 121-128.
AOCS, 1989. Official Methods and Recommended Practices of the American Oil chemist’s Society, fourth Edition, Champaign, IL.
Asnaashari, M., Farhoosh, R. & Sharif, A., 2014, Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chemistry, 159, 439-444.
Balsano, C. & Alisi, A., 2009, Antioxidant effects of natural bioactive compounds. Current Pharmaceutical Design, 15, 3063-3073.
Badary, O. A., Taha, R. A., Gamal El-Din, A. M. & Abdel-Wahab, M. H., 2003, Thymoquinone is a potent superoxide anion scavenger. Drug and Chemical Toxicology, 26, 87-98.
Chaiyasit, W., Elias, R. J., Mcclements, D. J. & Decker, A., 2007, Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition, 47, 299-465.
Erkan, N., Ayranci, G., & Ayranci. E., 2008, Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry, 110, 76-82.
Farhoosh, R., 2007, the effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists’ Society, 84, 205-209.
Farhoosh, R., 2018, A kinetic Approach to evaluate the structure-based performance of antioxidants during lipid oxidation, Journal of Food Science, 83, 101-107.
Farhoosh, R. & Hoseini-Yazdi, S. Z., 2013, Shelf-life prediction of olive oils using empirical models developed at low and high temperatures. Food Chemistry, 141, 557-565.
Farhoosh, R. & Hoseini-Yazdi, S. Z., 2014, Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. Journal of the American Oil Chemists' Society, 91, 281-293.
Farhoosh, R., Niazmand, R., Rezaei, M., & Sarabi, M., 2008, Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology, 110, 587-592.
Farhoosh, R. & Nyström, L., 2018, Antioxidant potency of Gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chemistry, 244, 29-35.
Frankel, E. N., 1984, Lipid Oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists' Society, 61, 1908-1917.
Frankel, E. N., 1998, Lipid Oxidation. The Oily Press, Dundee, Scotland, 1-303.
Ghnimi, S., Budilarto, E. & Kamal-Eldin, A., 2017, the new paradigm for lipid oxidation and insights to microencapsulation of omega-3 fatty acids. Comprehensive Reviews in Food Science and Food Safety, 16, 1206-1218.
Go´mez-Alonso, S., Mancebo-Campos, V., Salvador, M. D. & Fregapane, G., 2004, Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25-75 °C). European Journal of Lipid Science and Technology, 106, 369-375.
Hayes, J. E., Allen, P., Brunton, N., O'Grady, M. N., & Kerry, J. P., 2011, Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid. Food Chemistry, 126, 948-955.
Hsieh, R. J. & Kinsella, J. E., 1989, Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Advances in Food and Nutrition Research, 33, 233-341.
Hwang, H.-S., Winkler-Moser, J. K., Bakota, E. L., Berhow, M. A., & Liu, S. X., 2013, Antioxidant activity of sesamol in soybean oil under frying conditions. Journal of the American Oil Chemists’ Society, 90, 659-666.
Kurechi, T. Kikugawa, K. & Kato, T., 1980, Studies on the antioxidants. XIII. Hydrogen donating capability of antioxidants to 2, 2-diphenyl-1-picrylhydrazyl. Chemical and Pharmaceutical Bulletin, 28, 2089-2093.
Laguerre, M., Bayrasy, C., Panya, A., Weiss, J., McClements, J., Lecomte, J., Decker, E. A., & Villeneuve, P., 2013, What makes good antioxidants in lipid-based systems. The next theories beyond the polar paradox. Critical Reviews in Food Science and Nutrition, 55, 183-201.
Mahdavianmehr, H., Farhoosh, R., & Sharif, A., 2016, Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree. Journal of the American Oil Chemists' Society, 93, 1655-1661.
Marinova, E. M., Yanishlieva, N. V. & Totseva, I. R., 2002, Antioxidant activity and mechanism of action of trans-resveratrol in different lipid systems. International Journal of Food Science and Technology, 37, 145-152.
Omar, S, H., 2010, Cardioprotective and neuroprotective roles of oleuropein in olive. Saudi Pharmaceutical Journal, 18, 111-121.
Perez-Jimenez, F., Álvarez de Cienfuegos, G., Badimon, L., Barja, G., Battino, M., Blanco, A., 2005, International conference on the healthy effect of virgin olive oil. European Journal of Clinical Investigation, 35, 421-424.
Sanchez-Moreno, C., Larrauri, J. A. & Saura-Calixto, F., 1998, A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76, 270-276.
Sanders, T. A. B., 1989, Nutritional aspects of rancidity. In: Rancidity in Foods. Eds. J.C. Allen, R.J. Hamilton. El., London, pp. 125-139.
Shahidi, F., 2005, Bailey's Industrial Oil and Fat Products. 6th edition, Volume 1, Edible Oil and Fat Products: Chemistry, Properties, and Health Effects, John wiley and Sons, Hoboken, USA.
Shantha, N. C. & Decker, E. A., 1994, Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 77, 421-424.
Takeungwongtrakul, S. & Benjakul, S., 2016, Astaxanthin degradation and lipid oxidation of Pacific white shrimp oil: kinetics study and stability as affected by storage conditions. International Aquatic Research, 8, 15-27.
Toorani, M. R., Farhoosh, R., Golmakani, M. & Sharif, A., 2019, Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils. LWT - Food Science and Technology, 103, 271-278.
Wright, J. S., Johnson, E. R. & Dilabio, G.A., 2001, predicting the activity of phenolic antioxidants: Theoretical method, analysis of substituent effects, and application to major families of antioxidants. Journal of the American Chemical Society, 123, 1173-1183.
Xin, J., Imahara, H. & Saka, S., 2009, Kinetics on the oxidation of biodiesel stabilized with antioxidant. Fuel, 88, 282-286.
Yeo, J.D., Jeong, M. K., Park, C.U. & Lee J., 2010, Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method. Journal of Food Science, 75, 258-262.
Yoshida, H., Kondo, I. & Kajimoto, G., 1992, Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. Journal of the American Oil Chemists' Society, 69, 1136-1140.
)
ارسال نظر در مورد این مقاله