اثر ترکیبات غیرقابل صابونی شونده نانوریزپوشانی شده روغن سبوس برنج طارم در پایداری اکسایشی روغن سویا

نویسندگان
محبوبه جمشیدی 1
رضا اسماعیل زاده کناری 2
علی معتمدزادگان 1
پوریا بی پروا 1
1 دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی ساری
چکیده
این مطالعه با هدف بررسی اثر ترکیبات غیرقابل صابونی شونده روغن سبوس برنج طارم به صورت آزاد و نانوریزپوشانی شده در پایداری اکسایشی روغن سویا انجام شد. بدین منظور نانوریزپوشانی ترکیبات غیرقابل صابونی شونده با دیواره پوششی کیتوزان و صمغ قدومه شهری انجام و اندازه ذزات، راندمان ریزپوشانی و فعالیت آنتی­اکسیدانی قبل و بعد از نانوریزپوشانی اندازه­گیری شد. اثر ترکیبات غیرقابل صابونی شونده به صورت آزاد و نانوریزپوشانی شده و آنتی اکسیدان سنتزی TBHQ بر پایداری اکسایشی روغن سویا با آزمون های عدد پراکسید PV))، دی ان مزدوج (CD) ، عدد تیوباربیتوریک اسید (TBA)و شاخص رنگی ارزیابی و همچنین رهایش ترکیبات فنولی و توکوفرولی اندازه­گیری شد. نتایج این تحقیق نشان داد که نمونه نانوریزپوشانی شده با صمغ قدومه شهری اندازه ذرات و راندمان ریزپوشانی بالاتری نسبت به نمونه نانوریزپوشانی شده با کیتوزان داشت و همچنین فعالیت آنتی­اکسیدانی ترکیبات غیرقابل صابونی شونده بعد از نانوریزپوشانی کاهش یافت. در بررسی پایداری اکسایشی روغن سویا نتایج ما نشان داد که در مراحل ابتدایی نگهداری ترکیبات غیرقابل صابونی شونده روغن سبوس برنج و نمونه­های نانوریزپوشانی شده سرعت اکسیداسیون روغن سویا را افزایش دادند ولی در ادامه ترکیبات غیرقابل صابونی شونده به شکل آزاد فعالیت آنتی­اکسیدانی بهتری را نسبت به نمونه­های نانوریزپوشانی شده نشان داده است و نمونه نانوریزپوشانی شده با صمغ قدومه شهری فعالیت بهتری را نسبت به نمونه نانوریزپوشانی شده با کیتوزان داشت. با این حال، آنتی­اکسیدان سنتزی TBHQ فعالیت آنتی­اکسیدانی بالاتر و عملکرد بهتری را نشان داد.
کلیدواژه‌ها
ترکیبات غیرقابل صابونی شونده
روغن سبوس برنج
نانوریزپوشانی
پایداری اکسایشی

موضوعات

عنوان مقاله English

The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil

نویسندگان English

mahboobeh jamshidi 1
reza esmaeilzadeh kenari 2
Ali Motamedzadegan 1
Porya Biparva 1
1 sari agricultural sciences and natural resources university
2 SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY
چکیده English

This study was investigated whit aimed to the effect of unsaponifiable matter (USM) of Tarom rice bran oil on free and nano-encapsulated form in oxidative stability of soybean oil. For this purpose nanoencapsulation of USM by chitosan and Lepidium perfoliatum seed gum (LPSG) as wall material were performed and particle size, encapsulation efficiency and also antioxidant activity before and after nanoencapsulation were measured. The effect of free and nano-encapsulated forms and synthetic antioxidant TBHQ on oxidative stability of soybean oil were evaluated by peroxide value (PV), conjugated dien (CD), thiobarbituric acid (TBA) and color index and also release of phenolic and tocopherol compounds were measured. The results of this study showed that the nano-encapsulated sample by LPSG had particle size and encapsulation efficiency higher than that of the nano-encapsulated sample by chitosan, and also the antioxidant activity of USM decreased after nanoencapsulation. In the study of oxidative stability of soybean oil, our results showed that in the early stages of storage, USM of rice bran oil and nano-encapsulated samples increased the oxidation rate of soybean oil, but further free USM has shown better antioxidant activity compared to nano-encapsulated samples, and nano-encapsulated sample by LPSG had better antioxidant activity than the nano-encapsulated sample by chitosan. However, the synthetic antioxidant TBHQ showed higher antioxidant activity and better performance.

کلیدواژه‌ها English

Unsaponifiable matters
Rice bran oil
Nanoencapsulation
Oxidative stability
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