بررسی خواص فیزیکوشیمیایی، تغذیه‌ای و آنتی‌اکسیدانی دو رقم عدس ایرانی سیاه و سبز

نویسندگان
محمد یقطینی 1
جواد فیضی 2
سید عماد حسینی طاهری 3
مسلم جهانی 4
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه آزاد سبزوار، سبزوار، ایران
2 استادیار گروه ایمنی و کنترل کیفیت مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
3 کارشناسی، شرکت تکچین الماس سحر (آجیل برادران حسینی)، شهرک صنعتی توس، مشهد، ایران
4 استادیار گروه شیمی مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
10.52547/fsct.17.109.55
چکیده
عدس در بین حبوبات از نظر پروتئینی بسیار غنی بوده و گوشت مردم فقیر نامیده می‌شود. در این تحقیق ویژگی‌های فیزیکوشیمیایی، تغذیه‌ای و آنتی‌اکسیدانی دو نمونه عدس سبز معمولی و سیاه ایرانی، شامل رطوبت و مواد فرار، خاکستر کل، چربی، پروتئین، فیبر خام، کربوهیدرات، اندازه‌گیری خاصیت آنتی‌اکسیدانی کل و محتوی کاروتنوئیدی مورد بررسی قرار گرفتند. نتایج به دست آمده نشان داد عدس سبز دارای محتوی رطوبت و مواد فرار (72/6 گرم درصد گرم) و کربوهیدرات (34/59 گرم درصد گرم) بالاتری است در حالی که عدس سیاه دارای خاکستر (عناصر معدنی) (66/3 گرم در صد گرم)، فیبر خام (40/7 گرم در صد گرم)، چربی (95/1 گرم در صد گرم)، پروتئین (02/26 گرم در صد گرم) و فعالیت آنتی‌اکسیدانی بالاتر بر اساس آزمون‌های DPPH (IC50 برابر با 8/2408 میلی‌گرم بر لیتر) و FRAP (غلظت یون‌هایFe2+ برابر با 4/0 میلی مولار) است. محتوی کاروتنوئیدی عدس سیاه نیز 024/0 میکروگرم برگرم ارزیابی شد. بنابراین می‌توان گفت با وجود امتیازاتی که عدس سیاه نسبت به سبز دارد از نظر تغذیه‌ای ناشناخته مانده و توصیه‌ی عموم به مصرف و گنجانیدن آن در سبد غذایی خانواده هم از نظر اقتصادی و هم کشاورزی با توجه به شرایط کشت دیم عدس در کشور و بحران کم آبی موجود بسیار مناسب به نظر می‌رسد.
کلیدواژه‌ها
حبوبات
محتوی کاروتنوئیدی
خصوصیات فیزیکوشیمیایی
ارزش تغذیه‌ای

موضوعات

عنوان مقاله English

Survey of physicochemical, nutritional and antioxidant properties of two cultivars of Iranian black and green lentil

نویسندگان English

Mohammad Yaghtini 1
Javad Feizy 2
Seyyed Emad Hoseini Taheri 3
Moslem Jahani 4
1 M.Sc. Student, Department of Food Science and Technology, Islamic Azad University of Sabzevar, Sabzevar, Iran.
2 Asistan Professor of Food Quality Control and Safety Department, Research Institute of Food Science and Technology, P.O. Box 91735-147, Mashhad, Iran.
3 Takchin Almas Sahar Company (Hosseini Brothers Nuts), Toos Industrial State, Mashhad, Iran.
4 Asistan Professor of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Iran.
چکیده English

Among legumes, lentil is very rich in protein and is called the meat of poor people. In this study physicochemical, nutritional value and antioxidant properties of two cultivars of Iranian black and green lentils, including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, measurement of total antioxidant activity and carotenoids content were investigated. Obtained results show that, green lentil contains a higher amount of moisture and volatiles (6.72 g/100g) and carbohydrate (59.34 g/100g), in comparison black lentil had a higher amount of ash (mineral element) (3.66 g/100g), crude fiber (7.40 g/100g), fat (1.95 g/100g), protein (26.02 g/100g) and higher antioxidant activity based on DPPH (IC50= 2408.8 mg/L) and FRAP (concentration of Fe2+ ion= 0.4 mM) experiment. The carotenoid content of black lentil was determined 0.024 μg/g and was higher than green lentil (0.011 μg/g). So it can be said that, despite the advantages of black lentil over green lentil, it remains unknown nutritionally, and it seems very appropriate both economic and agricultural recommending people to consume and to put up black lentil in their diet, with regard to rainfed of lentil and dryland cultivation source in our country.

کلیدواژه‌ها English

Legumes
Carotenoid content
Physicochemical properties
Nutritional Value
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