استخراج روغن از سیاه دانه همراه با گیاه رزماری با روش پرس سرد و بررسی برخی از ویژگی های کیفی آن

نویسندگان
ابراهیم افخمی سرای 1
صدیف آزادمرد دمیرچی 2
مهدی قره خانی 3
1 دانشجوی دکتری دانشگاه آزاد اسلامی واحد تبریز
2 عضو هیئت علمی دانشگاه تبریز
3 استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تبریز، تبریز، ایران
10.52547/fsct.18.113.225
چکیده
استفاده از عصاره­ها و اسانس­های گیاهان دارای ویژگی­های آنتی­اکسیدانی برای پایدارسازی روغن­ها روشی مرسوم است. اما اینکار مستلزم مرحله استخراج عصاره و اسانس است که وقت­گیر و هزینه بر است. روشی جدید استفاده از گیاه همراه با دانه روغنی در حین استخراج روغن با پرس است. در این مطالعه، برگ رزماری در درصدهای صفر (نمونه کنترل)، 5/2، 5، 5/7 و 10 درصد (وزنی/وزنی) به سیاه­دانه اضافه شد سپس روغن آن از طریق پرس استخراج شد. ویژگی­های کیفی روغن­های استخراجی در روز تولید و هر 30 روز در طی نگهداری به مدت 90 روز بررسی شد. نتایج نشان داد که با افزایش برگ رزماری در ترکیب، مقدار اسانس موجود در روغن (از 1/0 تا 77/0 درصد) نیز افزایش می­یابد. عدد پراکسید روغن­های استخراجی نیز با افزایش برگ رزماری در ترکیب از 20 به(meqO2/kg oil) 8/8 کاهش یافت و در طی نگهداری نیز پایداری اکسیداسیونی بیشتری داشتند. اسیدیته روغن استخراجی در درصدهای بالاتر برگ رزماری (بیشتر از 5 درصد) افزایش یافت. مقدار کلروفیل (از 52 تا mg/kg oil 204) و مقدار کاروتنوئید ( از 2/5 تا mg/kg oil 7/13) روغن با افزایش برگ رزماری در ترکیب افزایش یافتند، اما مقادیر آنها تا حدود 50 درصد در طی نگهداری بخاطر تجزیه کاهش یافتند. در کل نتایج نشان داد که روش جدید پرس همزمان برگ رزماری گیاهی حاوی ترکیبات آنتی­اکسیدان با دانه روغنی امکانپذیر است و می­تواند در پایداری روغن و تولید محصولی جدید کمک کند.
کلیدواژه‌ها
اکسیداسیون
پایداری اکسیداسیونی
کیفیت
گیاهان دارویی

عنوان مقاله English

Oil extraction from black cumin seeds incorporated with rosemary leaf by cold screw press and evaluation of some of its qualitative properties

نویسندگان English

Ebrahim Afkhami Sarai 1
Sodeif Azadmard-Damirchi 2
m gharekhani 3
1 PhD student, Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
2 Professor, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
3 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Tabriz Branch, Tabriz, Iran
چکیده English

Application of extracts and essential oils with antioxidative properties to stabilize edible oils is a usual approach. However, this needs extraction of essential oils and extracts which is time consuming and costly. A new method is using herbs with oilseeds during the oil extraction by press. In this study, rosemary leaf at 0 (control sample), 2.5, 5, 7.5 and 10% (w/w) was added to black cumin seeds (BS) and oil then extracted by screw press. Extracted oil qualitative properties were determined in production day and every 30 days during 90 days of storage. Obtained results showed that level of essential oil increased (from 0.1 to 0.77%) by increasing the level of RL. Peroxide value of the extracted oils was decreased from 20 to 8.8 (meqO2/Kg oil) by increasing the RL with higher oxidative stability during storage. Acidity was increased in the oil samples extracted from the BS with RL higher than 5%. Chlorophyll and carotenoids contents were increased from 52 to 204 (mg/kg oil) and 5.2 to 13.7 mg/kg oil, respectively, but their content decreased due to decomposition about by half during storage. In conclusion, obtained results showed that new method of pressing BS incorporated with RL an herb with antioxidative properties is possible and could give a new product and an oil with higher oxidative stability.

کلیدواژه‌ها English

Oxidation
Oxidative stability
Quality
Medicinal herbs
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