مقایسه اثرات عصاره های فلفل قرمز، سیاه و دلمه ای بر میزان تولید آفلاتوکسین، عدد پراکسید و ویژگی های حسی در پسته

نویسندگان
مریم خاموشی 1
محمدرضا خانی 2
عبداله قاسمی پیربلوطی 3
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
2 استادیار گروه علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
3 استاد مرکز تحقیقات گیاهان دارویی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.18.116.183
چکیده
مهمترین مشکل بهداشتی و کیفی در عرصه صادرات پسته‌‌، مسأله آلودگی آن به سم آفلاتوکسین و اکسیداسیون و هیدرولیز چربی­ ها است. لذا این تحقیق با هدف بررسی اثرات عصاره‌‌های الکلی فلفل قرمز‌‌، سیاه و دلمه­ ای بر میزان تولید آفلاتوکسین و اکسیداسیون در پسته و ویژگی­ های حسی آن انجام شد. به این منظور ابتدا فعالیت ضد قارچی عصاره­ های فلفل ارزیابی شد و پس از پوشش ­دهی نمونه­ های پسته با هر یک از عصاره های فلفل قرمز، سیاه و دلمه ­ای با مقادیر 0/1، 0/5 و 1 درصد (حجمی/وزنی) در قالب 9 تیمار و یک نمونه شاهد، نسبت به تلقیح قارچ آسپرژیلوس فلاووس به نمونه­ ها اقدام شد. سپس اندازه­ گیری میزان آفلاتوکسین و عدد پراکسید و ارزیابی ویژگی­ های حسی در روزهای 1، 30 و60 نگهداری انجام شد. نتایج نشان داد بیشترین میزان رشد شعاعی میسلیوم قارچی در نمونه شاهد و کمترین میزان رشد قارچی در غلظت µL/L 105 عصاره فلفل قرمز مشاهده شد که با سایر غلظت­ های این عصاره و با غلظت مشابه عصار‌های فلفل دلمه ­ای و سیاه اختلاف آماری معنی‌داری وجود داشت (P<0.05). میزان آفلاتوکسین در تیمارهای حاوی یک درصد فلفل قرمز و فلفل سیاه دارای کمترین مقدار و در نمونه شاهد دارای بیشترین مقدار بود. همچنین با افزایش میزان درصد عصاره‌‌ها، میزان عدد پراکسید و مطلوبیت حسی به طور معنی‌داری کاهش یافت. میزان 0/5 درصد عصاره فلفل قرمز از بیشترین میزان مطلوبیت حسی برخوردار بود و عصاره‌‌های 0/5 درصد فلفل دلمه­ ای و 0/5 درصد فلفل سیاه نیز بعد از آن قرار داشتند. عصاره ­های فلفل مورد بررسی نسبت به نمونه شاهد تاثیر معنی­ داری را بر کاهش میزان آفلاتوکسین و بهبود ویژگی­ های حسی پسته در طی نگهداری داشته­ اند و در مجموع تیمار پسته پوشش­دهی شده با عصاره 0/5 درصد فلفل قرمز به عنوان تیمار برتر معرفی می گردد.
کلیدواژه‌ها
پسته
آفلاتوکسین‌‌
عدد پراکسید
عصاره‌‌های فلفل قرمز‌‌
فلفل سیاه
فلفل دلمه ای

موضوعات

عنوان مقاله English

Comparing the Effects of Red, Black and Bell Pepper Extracts on Aflatoxin Production, Peroxide Value and Sensory Properties in Pistachio

نویسندگان English

Maryam Khamoushi 1
Mohammadreza Khani 2
Abdollah Ghasemi Pirbalouti 3
1 MSc Graduate of Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 Assistant Professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
3 Professor, Research Center for Medicinal Plants, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
چکیده English

The most important safety and quality concern of pistachio export is its contamination with aflatoxin and oxidation and hydrolysis of fats. Therfore, this study is aimed at investigating the effects of red pepper, black pepper, and bell pepper extracts on the amount of aflatoxin production and oxidation process in pistachio and its sensory properties. For this purpose, the antifungal activity of pepper extracts was first evaluated, and then, after coating pistachio samples with each type of pepper extracts by 0.1, 0.5, and 1 % (v/w) including nine treatments and one control, Aspergillus flavus was inoculated to pistachio samples. Then, aflatoxin amount, peroxide value, and sensory properties were measured and evaluated during the days of first, 30th and 60th of storage. The results showed the highest radial growth of fungal mycelium in control and the lowest radial growth of colonies was observed in red pepper extract at concentration of 105 µL/L, which had a significant difference with other concentration of this extract and with similar concentrations of black and bell pepper extracts (P<0.05). The lowest amount of aflatoxin was obtianed from treatments containing 1% of red pepper and black pepper extracts and highest in the control sample. Also, the results indicated that with increasing the extracts concentration, the peroxide value and sensory desirability decreased significantly. Treatment containing 0.5% of red pepper extract had the highest sensory desirability, and the extracts of 0.5% bell pepper and 0.5% black pepper were afterwards. The studied pepper extracts had a significant effect on reducing the amount of aflatoxin and improving the sensory properties of pistachio compared to the control during storage, and in general, pistachio sample coated with 0.5% red pepper extract is introduced as the best treatment.

کلیدواژه‌ها English

Pistachio
Aflatoxin
Peroxide value
Red pepper
Black Pepper
Bell Pepper Extracts
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