استخراج روغن از دانه ی کلزا همراه با برگ زیتون با روش پرس سرد و بررسی ویژگی‌های کیفی آن

نویسندگان
سولماز کریم پور گلسفیدی 1
صدیف آزادمرد دمیرچی 2
1 دانشجوی کارشناسی ارشد رشته علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
10.52547/fsct.17.107.161
چکیده
در این پژوهش، از برگ‌ زیتون که غنی از ترکیبات فنلی است به‌ عنوان منبع غنی از آنتی‌اکسیدان‌های‌ طبیعی در طی استخراج روغن از دانه‌های کلزا به روش پرس سرد استفاده شد. این روش جدید، برای افزایش ترکیبات زیست فعال و دستیابی به حداکثر پایداری و ماندگاری روغن انجام گرفت. دانه کلزا با برگ زیتون در سطوح صفر (نمونه کنترل )، 5/2، 5، 5/7 و 10 درصد مخلوط شد و سپس روغن از مخلوط با استفاده از پرس سرد استخراج شد. فاکتورهای کیفی در روغن­های استخراجی در روز تولید و در فواصل هر 30 روز طی 90 روز نگهداری در دمای اتاق، مورد بررسی قرار گرفت. طبق نتایج بدست آمده، نمونه‌های دارای مقدار برگ زیتون بالاتر، دارای ترکیبات فنلی بیش‌تری بودند. در طی نگهداری اسیدیته و عدد پراکسید افزایش، ولی مقدار ترکیبات فنلی کاهش پیدا کرد. بیش‌ترین مقدار عدد پراکسید مربوط به نمونه‌های حاوی درصدهای پایین برگ زیتون بود. نمونه حاوی 10 درصد برگ زیتون بیش‌ترین مقدار اسیدیته را در مقایسه با سایر نمونه‌ها داشت. در کل نتایج نشان داد که روغن کلزای حاصل از پرس دانه کلزا همراه با برگ زیتون موجب تولید روغنی غنی از ترکیبات فنلی و مشابه روغن زیتون بکر میشود که نسبت به روغن زیتون نیز دارای اسیدهای چرب لینولنیک (امگا 3) بیشتری است و می‌تواند بعنوان محصول سلامت افزای جدید به بازار معرفی شود. در کل نتایج بدست آمده نشان داد که استخراج روغن از مخلوط برگ زیتون با دانه کلزا موجب تولید روغنی غنی از ترکیبات زیست فعال می­شود که میتواند بعنوان محصولی جدید به بازار معرفی شود.
کلیدواژه‌ها
ترکیبات زیست فعال
برگ زیتون
روغن کلزا
پرس سرد

عنوان مقاله English

Extraction of oil from canola seeds incorporated with olive leaves by cold press and evaluation of its qualitative properties

نویسندگان English

Solmaz Karimpour Golsephidi 1
Sodeif Azadmard-Damirchi 2
1 Department of Food Science and Technology, University of Tabriz
2 Professor, Department of Food Science and Technology, University of Tabriz
چکیده English

In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by cold press. This new method was developed to increase bioactive compounds, stability and shelf life of the oil. Canola seeds were blended with 0 (control sample) 2.5, 5, 7.5 and 10% of olive leaf and their oil were extracted by cold press. Qualitative factors of extracted oil from were tested in the [production day and every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but the amount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Schaal test results also indicated that the stability of the samples decreased with the addition of olive leaves. Overall the results showed that extraction of rapeseed oil by this new method will produce new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.

کلیدواژه‌ها English

Bioactive components
Olive leaves
Canola oil
cold press
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