بهینه‌سازی عصاره‌های اتانولی پوست سبز گردو استخراج شده به روش ماکروویو و بررسی خواص آنتی‌اکسیدانی آن‌ها

نویسندگان
مهناز شعبانیان 1
عباسعلی ساری 2
امیرامیر دارایی گرمه خانی 3
1 1- کارشناسی ارشد، بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران
2 1- نویسنده مسئول: استادیار، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرادامپزشکی، دانشگاه بوعلی سینا، همدان، ایران. پست الکترونیکی:
3 استادیار، گروه مهندسی ‌علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
10.52547/fsct.18.115.23
چکیده
اکسیداسیون روغن­ها و چربی­ها منجر به کاهش ارزش تغذیه‌ای و ویژگی­های حسی آن­ها می­گردد. امروزه رویکرد جدیدی برای استفاده از آنتی­اکسیدان­های طبیعی نظیر اسانس­ها و عصاره­های گیاهی به عنوان جایگزینی مناسب برای آنتی­اکسیدان­های شیمیایی در مواد غذایی ایجاد شده است. در این مطالعه عصاره­ی پوست سبز گردو با حلال اتانول (در غلظت­های 0 ، 50 و 100 درصد) در توان­های مختلف ماکروویو (90 ،450 و 900 وات) و فواصل زمانی متفاوت (1، 8 و 15 دقیقه) استخراج گردید و به منظور تعیین عصاره­ی بهینه جهت افزودن به روغن، میزان کل ترکیبات فنولی و فعالیت آنتی­اکسیدانی عصاره­ها به روش­های قدرت احیاءکنندگی، مهار رادیکال فعال DPPH و ظرفیت آنتی­اکسیدانی کل اندازه­گیری شد. آنالیز داده­ها نشان داد عصاره‌ی اتانولی 53% (زمان استخراج 6 دقیقه و توان مایکروویو 700 وات) عصاره­ی بهینه می­باشند. سپس مقادیر مختلفی از عصاره­ی بهینه (ppm 1000 و 600 ،200) به روغن سویا اضافه شد و در دمای 65 درجه­ی سانتی­گراد طی16 روز نگهداری گردید. پایداری اکسایشی تیمارهای مختلف با اندازه­گیری عدد پراکسید، عدد TBA، عدد آنیزیدن، اندیس توتوکس و مقدار کل ترکیبات قطبی در روزهای 0، 8 و 16 در مقایسه با تیمار حاوی ppm 200،BHT مورد ارزیابی قرار گرفت. نتایج نشان داد که غلظت­های مختلف از عصاره­ی بهینه­ی اتانولی پوست سبز گردو قادر به کاهش اکسیداسیون در تیمارهای مختلف می­باشند (05/0 > p). غلظت ppm 1000 عصاره‌ی اتانولی از BHT مؤثرتر بود و تأثیر نامطلوبی بر رنگ، بو و طعم روغن نداشت. در نتیجه می‌توان از عصاره‌ی پوست سبز گردو به عنوان یک آنتی‌اکسیدان طبیعی و مؤثر جهت کاهش سرعت اکسیداسیون روغن سویا استفاده نمود.
کلیدواژه‌ها
آنتی اکسیدان طبیعی
پوست سبز گردو
عصاره
ماکروویو

موضوعات

عنوان مقاله English

Optimization of ethanolic extracts of walnut green peel extracted by Microwave method and investigation of their antioxidant properties

نویسندگان English

Mahnaz Shabanian 1
Abbas Ali Sari 2
Amir Daraei Garmakhany 3
1 MSc graduated, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran.
2 Assistant Proffessor. Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, Iran,
3 Assistant Professor. Department of food Science and Technology, Faculty of Engineering and Natural resources of toyserkan, Bu-Ali Sina University, Hamadan, Iran
چکیده English

The Oxidation of oils and fats causes the reduction of their nutritional value and sensory properties. Today, a new approach to the use of natural antioxidants such as essential oils and plant extracts has been developed and used as a desired alternative antioxidants than chemical antioxidants in foods. In this study, ethanolic extracts of walnut green peel (0, 50 and 100% concentrations), different microwave powers (90, 450 and 900 watts) and different extraction time (1, 8 and 15 minutes) were extracted. In order to determine the optimum extract for adding to the oil, the total amount of phenolic compounds and the antioxidant activity of the extracts were measured by Reducing Power assay, scavenging of DPPH radical and total antioxidant capacity. Data analysis showed that optimized extracts were ethanol 53% (extraction time 6 minutes, microwave power 700 watts). Then, different concentrations of optimized extracts (200, 600 and 1000 ppm) were added to soybean oil and were kept in 65°C for the 16 days. The oxidative stability of all treatments was done by evaluation of peroxide value, TBA value, p-anisidin index, totox index and total amount of polar compounds in 0th, 8th and 16th Days of storage and compared with a treatment containing 200 ppm of BHT. The results indicated that different concentrations of optimized ethanolic extracts were effective in oxidation reduction in all treatments (p<0.05). 1000 ppm concentration of ethanolic extract was more effective than BHT and had no adverse effect on color, smell and taste of oil. Thus, the extracts of green walnut peel can be used as natural and effective antioxidant to reduce the oxidation rate of soybean oil.

کلیدواژه‌ها English

natural antioxidants
Walnut green peel
Extract
Microwave
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