بررسی اثر آنتی اکسیدانی عصاره برگ گیاه پونه (Mentha pulegium) بر پایداری اکسایشی روغن سویا

نویسندگان
حورا طریقتی 1
زینب رفتنی امیری 2
رضا اسماعیل زاده کناری 3
1 دانشجوی کارشناسی ارشد مهندسی کشاورزی- علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
3 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، کیلومتر ۹ جاده فرح آباد، ص.پ. ۵۷۸
چکیده
هدف از مطالعه حاضر، بررسی فعالیت آنتی اکسیدانی عصاره برگ گیاه پونه استخراجی توسط روش پروب فراصوت و اثر آن در پایداری اکسایشی روغن سویا در طی نگهداری است. غلظت های مختلف (300 تا 800 پی پی ام) عصاره گیاه پونه و آنتی اکسیدان TBHQ(100 پی پی ام) به روغن سویا اضافه شدند و طی 7 روز در دمای 65 درجه سانتیگراد انکوبه گردیدند. میزان ترکیبات فنولی، راندمان استخراج و فعالیت آنتی اکسیدانی عصاره ها با مهار رادیکالی DPPH اندازه گیری شد. اندیس پراکسید و تیوباربیوتیک اسید در روغن با دو غلظت عصاره 500 و 1000 پی پی ام، از روز صفر تا روز هفتم اندازه گیری گردید. اندیس ها در هر روز به روش ANOVA با هم مقایسه شدند. نتایج نشان داد که بالاترین فعالیت آنتی اکسیدانی با اختلاف معنی داری تسبت به دیگر تیمارها، مربوط به تیمار 10-50 در غلظت 500 پی پی ام عصاره بود که با آنتی اکسیدان سنتزیTBHQ اختلاف معناداری نداشت(05/0p>). همچنین اندیس پراکسید و اندیس تیوباربیوتیک اسید در نمونه های حاوی عصاره پونه، در مقایسه با نمونه کنترل (روغن سویای بدون آنتی اکسیدان) بطور معنی داری کمتر بودند(05/0p<) وغلظت موثر عصاره پونه در پایداری اکسایشی روغن سویا، ۵۰۰ پی پی ام بود. با استناد بر نتایج بدست آمده می توان نتیجه گرفت که عصاره برگ پونه می­تواند آنتی اکسیدان طبیعی مناسبی به عنوان جایگزین برای آنتی اکسیدان­های سنتزی در صنعت روغن باشد.
کلیدواژه‌ها
آنتی اکسیدان
پروب فراصوت
پونه
عصاره

موضوعات

عنوان مقاله English

Antioxidant effect of Mentha pulegium leaf extract on oxidative stability in soybean oil

نویسندگان English

Hoora Tarighati 1
Zeynab Raftani Amiri 2
Reza Esmailzadeh Kenari 3
1 1Msc student of Food Science and Industry Engineering, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University( SANRU
2 2Associate Professor, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University( SANRU),
3 2Associate Professor, Department of Food Science and Industry, Sari Agricultural Sciences and Natural Resources University( SANRU),
چکیده English

The aim of this study was to investigate the antioxidant activity of Mentha pulegium leave extract that was performed by ultrasound probes and its effect on oxidative stability in soybean oil during storage. Various concentrations (300 to 800 ppm) of Mentha pulegium leave extract and TBHQ (100 ppm) were added to soybean oil and incubated at 65 ° C for 7 days. The total phenolic compounds of extracts were measured by Folin- Ciocalteu method and their antioxidant activity was performed using 1,1‐diphenyl‐2‐picryl hydrazyl (DPPH) radical scavenging (at 300 to 800 ppm) compared to TBHQ. Peroxide values (PVs) and thiobarbituric acid reacting substances (TBARS) levels were measured in each day up to day of seven in two concentrations of extracts (500 and 1000 ppm). statistical analysis showed that the highest antioxidant activity belonged to treat number 3(50 °c,10 min) at 500 ppm, which did not show significant difference with TBHQ (p> 0.05). Also, PVs and TBARS levels in samples containing extracts were significantly lower than control sample (p <0.05). Based on the results, it can be concluded that Mentha pulegium leaf extract can be a suitable natural antioxidant as an alternative to synthetic antioxidants in the oil industry.

کلیدواژه‌ها English

Antioxidant
Ultrasound probes
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