عصاره اتانولی دانه زنیان: بهینه سازی استخراج، ترکیبات فنولی و خواص آنتی اکسیدانی

نویسندگان
آرزو مشیری روشن 1
عباسعلی ساری 2
نرجس آقاجانی 3
امیر دارایی گرمه خانی 4
1 1- دانش آموخته کارشناسی ارشد، بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران. ایمیل: deniz9191@gmail.com
2 2-استادیار، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران. ایمیل: sari_abas@yahoo.com
3 استادیار، گروه مهندسی علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران. ایمیل: n.aghajani3862@gmail.com
4 استادیار، گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران. ایمیل: amirdaraey@yahoo.com
10.52547/fsct.17.104.51
چکیده
روغن‌ها و چربیها تحـت تأثیر عــوامل مختلفی مانند اکسیژن، نور، حـرارت، یون‌های فلـزی و آنزیم‌ها اکسید می شوند. استفاده از آنتی­اکسیدان­های سنتزی، به دلیل احتمال سمیت و سرطان‌زایی، زیر سؤال قرار گرفته است. هدف از این تحقیق، بهینه‌سازی شرایط استخراج عصاره دانه زنیان و بررسی ویژگی‌های آنتی‌اکسیدانی عصاره حاصل از آن می‌باشد. در این مطالعه عصاره دانه زنیان تحت شرایط مختلف استخراج با حلال (از دو حلال، آب و اتانول در غلظت‌های 0، 50 و 100%)، مدت زمان استخراج (25/0، 12 و 24 ساعت) و دمای استخراج 20، 50 و 80 درجه سلسیوس تهیه شد. بهترین شرایط استخراج برای عصاره‌ها با استفاده از روش سطح پاسخ تعیین و عصاره گیری در شرایط بهینه انجام شد. از عصاره‌های استخراجی در شرایط بهینه غلظت‌های مختلف (2/0، 4/0 و 6/0 درصد) تهیه و به روغن سویا بدون آنتی‌اکسیدان اضافه شد. تیمارهای مختلف در دمای 90 درجه سلسیوس به مدت 5 روز نگهداری شدند و هر روز شاخص‌های عدد اسیدی، عدد پراکسید و عدد تیوباربیتوریک اسید مربوط به هر کدام از تیمارها ارزیابی شد. تجزیه و تحلیل داده‌ها نشان داد که افزودن آب به حلال‌ کارایی آن‌را در استخراج ترکیبات فنولی افزایش می‌دهد و خاصیت آنتی‌اکسیدانی عصاره‌های حاصل افزایش می‌یابد. بر اساس شاخص‌های پایداری حرارتی روغن مورد مطالعه، بهترین نتایج مربوط به BHT و غلظت‌های بالاتر عصاره‌های اتانولی بود. نتایج این تحقیق نشان داد که می‌توان در فرمولاسیون روغن‌های خوراکی از عصاره اتانولی دانه زنیان به عنوان آنتی اکسیدان طبیعی استفاده نمود.
کلیدواژه‌ها
دانه زنیان
آنتی‌اکسیدان طبیعی
عصاره اتانولی
روش سطح پاسخ

موضوعات

عنوان مقاله English

Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties

نویسندگان English

Arezoo Moshiri Roshan 1
Abbas Ali Sari 2
Narjes Aghajani 3
Amir daraei garmakhany 4
1 MSc graduated, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, Iran. E.mail: deniz9191@gmail.com
2 Assistant Professor, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, Iran. E.mail: sari_abas@yahoo.com
3 Assistant Professor, Department of food Science and Technology, Bahar Faculty of food Science and Technology, Bu-Ali Sina University, Hamadan, Iran. E.mail: n.aghajani3862@gmail.com
4 Assistant Professor, Department of food Science and Technology, Faculty of Engineering and Natural resources of Toyserkan, Bu-Ali Sina University, Hamadan, Iran. E.mail: amirdaraey@yahoo.com
چکیده English

Oils and fats under the influence of several factors such as oxygen, light, heat, metal ions and enzyme are oxidized. Use of synthetic antioxidants due to the possibility of toxicity and carcinogenicity, has been under questioned. The aim of this study was to optimize the extraction conditions of Ajowan seed extracts and evaluate their antioxidant properties. In this study Ajowan seed under different concentration of solvents (water and ethanol in 0, 50 and 100% concentration), extraction time (0.25, 12 and 24 hours) and different temperatures (20, 50, 80 °C) were prepared. The optimal extraction conditions were defined by response surface methods and extraction was performed at the optimum condition. Then different concentrations (0.2, 0.4 and 0.6%) of optimum extracts were prepared and added to the non- containing antioxidant soybean oil. All treatments were kept under 90 °C for 5 days. Acidic value, peroxide value and thiobarbituric acid (TBA) were performed on each treatment in every day. Data analysis showed that addition of water to the solvent increased phenolic compounds extracts and antioxidant activity. According to the results of the thermal stability of soybean oil, the best results were related to BHT and other higher concentrations of ethanolic extracts. The results of the present study showed that the ethanolic extracts of Ajowan seed can be used as natural antioxidants in the formulation of edible oils.

کلیدواژه‌ها English

Ajowan seed
Natural antioxidant
Ethanolic extract
Response surface method
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