اثر دمای طولانی مدت بر روی فعالیت ضداکسایشی، ترکیبات فنولی و رنگ عسل گونه یونجه ایرانی: تجزیه و تحلیل سینتیکی

نویسندگان
محمد ملاویسی 1
عادل بیک بابایی 2
احسان اکبری 1
مصطفی شهیدی 2
1 دانشجوی دکتری، شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
2 استادیار، شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران.
10.52547/fsct.17.103.95
چکیده


در این مطالعه سینتیک تغییرات فعالیت ضداکسایشی کل توسط ارزیابی رادیکال DPPH، تشکیل رنگدانه قهوه­ای (BPF) و فنول کل با معرف فولین-سیوکالتیو در عسل یونجه حرارت دیده در دماهای مختلف (45، 55 و 65 درجه سانتیگراد) طی 10 روز مورد بررسی قرار گرفت. نتایج نشان داد میزان فعالیت ضداکسایشی، BPF و مقدار فنول کل با افزایش دما و زمان روند افزایشی دارند. همچنین بررسی سینتیک تغییرات BPF و فنول کل نشان داد که این پارامترها از سینتیک مرتبه صفر پیروی می­کنند و مقدار انرژی فعال سازی به ترتیب 1/86 و 7/71 کیلوژول بر مول در 45-65 درجه سانتیگراد به دست آمد. با این حال، به دلیل تنوع فعالیت ضداکسایشی در دماهای مختلف، سینتیک مرتبه دوم، مرتبه اول و مرتبه صفر به ترتیب در دماهای 45، 55 و 65 درجه سانتیگراد بدست آمد. حرارت دادن عسل در 65 درجه سانتی گراد موثرتر از 45 و 55 درجه سانتیگراد برای هر سه پارامتر بود. نتایج نشان داد که فعالیت ضداکسایشی با افزایش هر دو فاکتور قهوه­ای شدن و فنول کل نمونه در ارتباط بود و همچنین با افزایش قهوه­ای شدن مقدار فنول کل افزایش می­یابد به طوریکه بیشترین مقدار فنول مربوط به تیره ترین نمونه عسل است.
کلیدواژه‌ها
عسل یونجه
سینتیک
آنتی اکسیدان
فنل کل
فنول کل

موضوعات

عنوان مقاله English

The effect of long-term temperature on antioxidant activity, phenolic compounds and honey color of Iranian alfalfa: Kinetic analysis

نویسندگان English

mohammad Molaveisi 1
adel beigbabaei 2
ehsan akbari 1
mostafa shahidi 2
1 Research Institute of Food Science and Technology
2 Research Institute of Food Science and Technology
چکیده English

In this study, the kinetics of total antioxidant activity changes by DPPH radical evaluation, brown pigment formation (BPF), and phenol total with folin–ciocalteu reagent intestinal tract in heated alfalfa honey at different temperatures (45, 55 and 65 °C) over a period of 10 days it placed. The results showed that the amount of antioxidant activity, BPF, and total phenol content increased with increasing temperature and time. Also, the kinetics of changes in BPF and total phenol showed that these parameters follow zero-order kinetics and the activation energy was 86.1 and 71.7 kJ / mol, respectively, at 45-65 °C. However, due to the diversification of antioxidant activity at different temperatures, second order, first order, and zero order kinetics were obtained at 45, 55 and 65 ° C, respectively. Honey heating at 65 ° C was more effective than 45 ° C and 55 ° C for all three parameters. The results showed that antioxidant activity was associated with an increase in both browning factors and total phenol, and also with increasing brown pigment formation, the total phenol content increased so that the highest amount of phenol was related to the darkest honey sample.

کلیدواژه‌ها English

Kinetics
Honey alfalfa
Antioxidant
Total Phenol
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