اثر عصاره پونه کوهی بر پایداری حرارتی روغن کانولا

نویسندگان
مائده خردمندی 1
اسماعیل عطای صالحی 2
رضا اسماعیل زاده 3
1 1دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاداسلامی، باشگاه پژوهشگران جوان و نخبگان، قوچان، ایران
2 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاداسلامی، قوچان، ایران
3 گروه علوم وصنایع غذایی،دانشگاه علوم کشاورزی ومنابع طبیعی ساری، ساری ، ایران
چکیده
کاربرد آنتی‌اکسیدان‌های سنتزی به دلیل اثرات مخرب بر سلامت مصرف کننده کاهش یافته است. تحقیق حاضر با هدف ارزیابی قدرت آنتی اکسیدانی پونه کوهی به عنوان منبعی از آنتی اکسیدان های طبیعی انجام گرفت. به منظور تهیه عصاره از پونه کوهی از حلال متانول به نسبت(5:1) استفاده شد. میزان ترکیبات توکوفرولی و فنلی عصاره ها با استفاده از روش های اسپکتروفتومتری اندازه گیری شد و در نهایت عصاره متانولی پونه در دو غلظتppm 400 و ppm 800 به روغن کانولا اضافه و پارامترهای شاخص رنگی، عدد کونژوگه، عدد اسیدی و عددپراکسید در مقایسه با نمونه حاوی آنتی‌اکسیدان سنتزی TBHQ طی 24 ساعت حرارت‌دهی در دمای°C 180 ارزیابی شد. نتایج نشان از پایداری اکسیداتیو قابل مقایسه روغن کانولا حاوی ppm 800 عصاره متانولی پونه کوهی با نمونه حاوی TBHQ داشت(0.05>p). در نتیجه عصاره پونه کوهی به عنوان منبع آنتی اکسیدان های طبیعی قابل استفاده در پایدارسازی روغن کانولا و دیگر روغن های نباتی سیر نشده می باشد.
کلیدواژه‌ها
پایدارسازی حرارتی
پونه کوهی
روغن کانولا

موضوعات

عنوان مقاله English

The Effect of Mentha Pulegium Extract on Thermal Stability of Canola Oil

نویسندگان English

Maedeh Kheradmani 1
Esmaeil Ataye salehi 2
Reza Esmailzadeh Kenari 3
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University, Sari, Iran
چکیده English

The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to canola oil, and after heating for 24 hours at 180°C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has thermal stabilization efficiency comparable to TBHQ(p<0.05). Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of canola oil or other unsaturated vegetable oils.

کلیدواژه‌ها English

Canola oil
Mentha pulegium
Thermal stabilization
1. Chan. K. M, Decker. E. A, Means. W. J., (1993). Extraction and activity of carnosine. A naturally occurring antioxidant in beef muscle. Journal Food Science, 58: 1-4.
2. Yin. M. C, Cheng. W. S., 1997. Oxymyoglobin and lipid oxidation in phosphatidylcholine liposomes retarded by α-tocopherol and β-caroten. Journal Food Science, 62:1095-1097.
3. Sikwese, F.E., Duodu, K.G. (2007). Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chemistry, 104, 324–331.
4. Coppen, P. P. (1983). The use of antioxidants. In: Rancidity in Foods (J. C. Alenn and R. J. Hamilton, eds.). Applied Science Publishers, New York, 67.
5. Namiki, M., (1990). Antioxidants/antimutagens in food. Critical Review Food Science and Nutrition. 29:273.
6. Kamkar, A., Jebelli Javan,A,. Asadi,F and Kamalinejad, M,. 2010. The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48: 1796-1800
7. Hajloui, H., Snoussi,M. Ben Jannet,H. Mighri,Z and Bakhrouf,A. 2008.Comparison of chemical composition and antimicrobial activities of Mentha longifolia L. ssp. longifolia essential oil from two Tunisian localities (Gabes and Sidi Bouzid). Annuals of Microbiology, 58(3): 513-520.
8. Nickavar, B., Alinaghi,A and Kamalinejad,M. 2008. Evaluation of the Antioxidant Properties of Five Mentha Species. Iranian Journal of Pharmaceutical Research, 7(3): 203-209.
9. Gulluce, G., Sahin,F. Sokmen,M. Ozer,H. Daferera,D. Sokmen,A. Polissiou,M. Adiguzel,A and Ozkan,H. 2007. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia. Food Chemistry, 103: 1449-1456.
10. Bimakr, M., Abdul Rahman, R, Saleena Taip,F . Ganjloo,A . Salleh,L. Selamat,J. Hamid, A, and Zaidul,m. 2011. Comparison of different extraction methods for the extraction of major bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves. Food and bioproducts processing, 89: 67-72.
11. Choe, E., and Min,D. 2006. Mechanisms and Factors for Edible oil oxidation. Comprehensive Reviews in Food science and Food safety. 5:169-186.
12. Singhatong, S., Leelarungrayub,D. and Chaiyasut,C. 2010. Antioxidant and toxicity activities of Artocarpus lakoocha Roxb. heartwood extract. Journal of Medicinal Plants Research, 4(10): 947-953.
13. Wong, M. L., Timms, R.E., and Goh, E.M. 1988. Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists' Society, 65: 258-261.
14. Aladedunye, F. a. P., R. 2011. Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats. Journal of the American Oil Chemists' Society, 88(12): 1867-1873.
15. Saguy, I. S. S., A., Weinberg, P., and Garti, N. 1996. Utilization of jojoba oil for deep-fat frying of foods. Lebensmittel-Wissenschaft und Technologie, 29: 573-577.
16. Shantha, N. C., and 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.
17. AOCS. (1993). Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign. IL: AOCS Press.
18. Romero, N., Robert,P. Masson,L. Ortiz,J. Gonza´lez,K. Tapia,K. and Dobaganes,C. 2007. Effect of a-tocopherol, a-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature. Food Chemistry 104: 383-389.
19. Chanwitheesuk, A., Teerawutgulrag,A and Rakariyatham,N. 2005. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chemistry, 92: 491–497.
20. Conforti, F., Sosa, S, Marrelli,M. Menichini, F, Statti,G. Uzunov, D. Tubaro, A. Menichini,F. Della Loggia, R. 2008.In vivo anti-inflammatory and in vitro antioxidant activities. Journal of Ethnopharmacology, 116, 144-151.
21. Kochhar, P., 2000. Stabilisation of frying oils with natural antioxidative components. European Journal of Lipid Science and Technology, 102: 552-559
22. Pambou-Tobi, T., Nzikou,J. Matos,L. Ndangui,C. Kimbonguil, A. Abena,A. Silou,TH. Scher,J. and Desobry,S. 2010. Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil. Advance Journal of Food Science and Technology, 2(1): 22-27.
23. Anwar, F., Jamil, A., Iqbal, S., and Sheikh, M .2006. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasasy Aceites, 57(2): 189-197.
24. Muik, B., Bernhard Lendl,B. Molina-D´ıaz,A. and Ayora-Canada,M. 2005. Direct monitoring of lipid oxidation in edible oils by Fourier transform Raman spectroscopy. Chemistry and Physics of Lipids, 134: 173-182.
25. Abdulkarim, S. M., Long,K,. Lai,O.M,. Muhammad,S.K.S and Ghazali,H.M.,. .2007. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, 105(4): 1382-1389
26. Farhoosh, R., (b) and Moosavi,S. 2009 Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Ois. Journal of Agriculture science and Technology, 11: 173-179.
27. Gohari Ardabili, A., Farhoosh,R. and Haddad Khodaparast, M, H. 2010. Frying stability of canola oil in presence of pumpkin seed and olive oils. European Journal of Lipid Sciences and Technology, 112: 871-877.
28. Quiles, J., Ramı´rez-Tortosa,C. Alfonso Go´mez,J. Huertas,J. and Mataix,J. 2002. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry, 76: 461-468.
29. Bensmira, M, Jiang,B. Nsabimana,C. and Jian,T. 2007. Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures. Food Research International, 40: 341-346.
30. Farhoosh, R., (b) and Moosavi,S. 2009 Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Ois. Journal of Agriculture science and Technology, 11: 173-179.
31. Serjouie, A., Tan,C. Mirhosseini,H. and Che man,Y. 2010. Effect of vegetable-Based oil Blends on Physicochemical Properties of oils During Deep-Fat Frying. American Journal of Food Technology, 5(5): 310-323.