بهینه سازی استخراج عصاره اتانولی گیاه تاتاری پرگل (Carduus pycnocephalus L.) به روش سطح پاسخ و مقایسه اثر آنتی‌اکسیدانی عصاره و اسانس بر پایداری اکسایشی روغن سویا

نویسندگان
مهدی عبادی 1
زهرا لطیفی 2
میلاد دانش نیا 3
1 دانشجوی کارشناسی ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه تبریز، تبریز، ایران
2 باشگاه پژوهشگران جوان و نخبگان، واحد ساری، دانشگاه آزاد اسلامی، مازندران، ایران
3 باشگاه پژوهشگران جوان و نخبگان، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.52547/fsct.17.108.151
چکیده
از راه­های جلوگیری از اکسیداسیون روغن­ها و چربی­ها افزودن آنتی اکسیدان­ است، اما با توجه به اینکه آنتی اکسیدان­های سنتزی امکان ایجاد اثرات نامطلوبی را در بدن دارند، به تدریج از فهرست آنتی اکسیدان­های مصرفی حذف می­شوند. بنابراین تهیه و تولید انواع طبیعی آن­ها ضروری است. لذا در این پژوهش، هدف بررسی امکان استفاده از عصاره طبیعی استخراج شده از گیاه تاتاری پرگل به منظور جلوگیری از اکسایش روغن سویا و مقایسه آن با اسانس می­باشد. در این پژوهش، فرایند استخراج توسط فناوری اولتراسوند با 3 متغیر و هر کدام در 2 سطح که شامل غلظت (200، 500 و 800 پی. پی. ام.)، زمان (30-10 دقیقه) و دما (35-55 درجه سانتی­گراد) می­باشد و توسط روش سطح پاسخ انجام شد. برای بررسی اثر آنتی­اکسیدانی غلظت­های مختلف عصاره­ بر پایداری اکسایشی روغن سویا، از اندازه گیری عدد پراکسید و شاخص مواد واکنش دهنده با اسید تیوباربیتوریک استفاده گردید. نتایج فرایند بهینه­سازی نشان داد شرایط بهینه شامل: دما 48.323 درجه سانتی­گراد و زمان 29.201 دقیقه و غلظت 594.745 پی. پی. ام. می­باشد. با توجه به نتایج بهینه‌سازی، میزان مهارکنندگی رادیکال آزاد و ترکیبات فولین به ترتیب 32.537 درصد و 40.737 گزارش شد. نتایج حاصل از پایداری اکسایشی روغن نشان داد هر دو نوع تیمار عصاره استخراج شده و اسانس در جلوگیری از اکسایش روغن موثر بودند که در این میان تاثیر عصاره استخراجی، بیشتر از اسانس بود که دلیل این امر را می­توان مرتبط با اثر سینرژیستی عصاره­ها روی یکدیگر و نیز نوع مواد استخراج شده در دو روش مرتبط دانست. با توجه به اینکه عصاره ترکیبی بیشترین اثرات آنتی­اکسیدانی را در روغن داشته است و نسبت به اسانس در روغن موثرتر عمل نموده است، می­تواند جایگزین مناسبی برای آنتی­اکسیدان سنتزی در روغن­های سرخ کردنی باشد.
کلیدواژه‌ها
تاتاری پرگل
پراکسید
سطح پاسخ
قدرت رادیکال گیرندگی

موضوعات

عنوان مقاله English

Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L.) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance

نویسندگان English

mahdi Ebadi 1
zahra latifi 2
Milad Daneshniya 3
1 Master of Science (MSc). Student, Department of Food Science and Engineering, Tabriz University, Tabriz, Iran
2 Young Researchers and elite Club , Sari Branch, Islamic Azad University, Mazandaran, Iran
3 Young Researchers and elite Club, Qazvin Branch , Islamic Azad University , Qazvin , Iran.
چکیده English

One of the ways to prevent the oxidation of oils and fats is the addition of antioxidants, but since synthetic antioxidants may have adverse effects on the body, they are gradually removed from the list of antioxidants. Therefore, it is necessary to produce and produce natural varieties. Therefore, the aim of this study was to investigate the possibility of using natural extract extracted from Carduus pycnocephalus L. to prevent oxidation of soybean oil and compare it with essential oil. In this study, the extraction process was performed by ultrasound technology with 3 factors of 3 levels including concentration (200, 500 & 800 ppm) time (10-30 minutes) and temperature (55-35°C) by response surface methodology. To investigate the antioxidant effect of different concentrations of extracts on oxidative stability of soybean oil, peroxide value and thiobarbituric acid reactive index were used. The optimization results showed that the optimum conditions were: temperature 48.483 ° C and time 299. 201 min and concentration of 594.745 ppm. According to the optimization results of free radical scavenging and Folin compounds were reported 32.537% and 40.378%, respectively. The results of oxidative stability of oil showed that both extracts and essential oils were effective in preventing oil oxidation. Also, the type of extracted material was related in two ways. Since the extract has the most antioxidant effects in the oil and is more effective than the essential oil in the oil, it can be a good alternative to synthetic antioxidants in frying oils.

کلیدواژه‌ها English

Fergal Tatar
Peroxide
Response Level
Radical Receptor Power
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