غیر فعال سازی غیر حرارتی آنزیم پراکسیداز کدو سبز: مدل‌سازی سطح پاسخ تأثیر اسانس‌های زیره، رازیانه و میخک

نویسندگان
نرجس آقاجانی 1
امیر دارایی گرمه خانی 2
1 استادیار، گروه مهندسی ‌علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران.
2 استادیار، گروه مهندسی ‌علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
10.52547/fsct.18.114.95
چکیده
با افزایش آگاهی مصرف کنندگان به مضرات مواد شیمیایی و تأثیر فراوری حرارتی در کاهش ارزش تغذیه‌ای، تقاضای برای تولید و استفاده از مواد غذایی تازه و یا کمتر فرآوری شده افزایش یافته است. در این مطالعه توانایی اسانس­های زیره سبز، رازیانه و میخک (غلظت‌های 50، 75، 100، ppm 200 و فرم خالص( در غیر فعال سازی آنزیم پراکسیداز کدو سبز بررسی شد. نتایج نشان داد که تنها فرم خالص و غلظت ppm 200 اسانس زیره سبز و همچنین فرم خالص و غلظت‌های بالای (100 و ppm 200) اسانس رازیانه، توانایی کاهش فعالیت آنزیم پراکسیداز کدو سبز را دارا بودند اما استفاده از غلظت‌های 50 و ppm 75 اسانس رازیانه باعث افزایش فعالیت آنزیم پراکسیداز نیز شده بود. اسانس میخک در کلیه غلظت‌های مورد مطالعه موجب کاهش فعالیت آنزیم پراکسیداز شد که نشان دهنده توانایی اسانس میخک در واکنش با اکسیژن محیط و ممانعت از واکنش آنزیم پراکسیداز و پلی فنول اکسیداز (قهوه‌ای شدن آنزیمی) می‌باشد. بهترین شرایط برای غیر فعال سازی آنزیم پراکسیداز تحت تأثیر اسانس زیره شامل غلظت اسانس ppm5/194 و زمان فعالیت آنزیمی 02/0 ثانیه بود در حالیکه شرایط بهینه برای دست یابی به کم‌ترین فعالیت آنزیم پراکسیداز شامل استفاده از ppm200 اسانس رازیانه و زمان فعالیت آنزیمی صفر ثانیه، و ppm 200 اسانس میخک و زمان فعالیت آنزیمی 7/1 ثانیه می‌باشد.
کلیدواژه‌ها
کدو سبز
غیر فعال سازی آنزیم پراکسیداز
اسانس زیره
اسانس میخک
اسانس رازیانه

موضوعات

عنوان مقاله English

Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils

نویسندگان English

Narjes Aghajani 1
Amir Daraei Garmakhany 2
1 assistant professor of Bu- Ali Sina university
2 assistant professor of Bu-Ali Sina university
چکیده English

Increasing consumer awareness of the dangers of chemicals and the effect of heat treatment on the foods nutritional value, lead to increase of the demand for the production and use of fresh or minimaly processed foods. In this study, the ability of cumin, fennel and clove essential oils (concentrations of 50, 75, 100, 200 ppm and pure form) in non-thermal inactivation of courgette peroxidase enzyme were investigated. The results showed that only pure form and concentration of 200 ppm of cumin essential oil and also pure form and high concentrations (100 and 200 ppm) of fennel essential oil were able to reduce the peroxidase enzyme activity in courgette but using concentrations of 50 and 75 ppm of fennel essential oil leads to increase peroxidase enzyme activity. Clove essential oil in all studied concentrations reduced the peroxidase enzyme activity, which indicates the ability of clove essential oil to react with oxygen and inhibit the reaction of enzyme peroxidase and polyphenol oxidase (enzymatic browning reaction). The best conditions for inactivation of peroxidase enzyme under the influence of cumin essential oil included a concentration of 194.5 ppm essential oil and an enzymatic activity time of 0.02 seconds, while the optimal conditions for achieving the lowest peroxidase activity included using 200 ppm fennel essential oil and enzyme activity time of 0 second, and 200 ppm of clove essential oil and enzymatic activity time of 1.7 second.

کلیدواژه‌ها English

Courgette
Peroxidase enzyme inactivation
Cumin essential oil
Clove Essential Oil
Fennel essential oil
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