بررسی افزودن ترکیبات آنتی‌اکسیدانی استخراج شده برگ چغندرقند به روش فراصوت بر پایداری اکسایشی روغن سویا

نویسندگان
سمیرا ایزدی 1
مسعود هنرور 1
حبیب الله میرزایی 2
1 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران
10.52547/fsct.18.118.285
چکیده
یکی از تغییرات عمده‌ای که در طول زمان فرآوری، توزیع و آماده‌سازی نهایی غذا روی می‏دهد، اکسیداسیون چربی‌ها و روغن‌ها می‌باشد و به دلیل تولید ترکیبات نامطلوب در روغن بر سلامت مصرف کنندگان آثار سوئی می‏گذارد، از این رو جلوگیری یا تاخیر در فرآیند اکسایش تحت شرایط حراراتی و انبارداری ضروری است در همین راستا در این مطالعه از فراصوت برای استخراج عصاره آنتی‌اکسیدانی برگ چغندر استفاده گردید و بهترین عصاره حاصله از لحاظ قدرت آنتی‌اکسیدانی به‌منظور افزایش پایداری اکسایشی روغن سویا استفاده شد. در این مطالعه از 4 سطح زمان فراصوت (0، 20، 40 و 60 دقیقه) استفاده گردید و بهترین عصاره در غلظت‌های مختلف (200، 600 و 1000 پی‌پی‌ام) به روغن سویا که برای 15 روز در شرایط اکسیداسیون تسریع شده (دمای 63 درجه سانتی‌گراد) نگهداری شده بود، افزوده گردید و آزمون‌هایی از قبیل پراکسید، شاخص تیوباربیتوریک اسید و دی‌ان مزدوج روی روغن‌ها صورت گرفت. نتایج نشان داد که با افزایش زمان فراصوت راندمان استخراج عصاره آنتی‌اکسیدانی، فنول کل، درصد به دام‌اندازی رادیکال آزاد DPPH و قدرت احیاکنندگی آهن افزایش یافت و در نهایت نمونه حاصل از 60 دقیقه فراصوت به‌عنوان بهترین نمونه انتخاب گردید. از طرفی نتایج حاصل از آزمون‌های صورت گرفته روی روغن سویا نشان داد که با افزایش غلظت آنتی اکسیدان تا 600 پی پی ام میزان پراکسید، شاخص تیوباربیتوریک اسید و دی‌ان مزدوج روغن‌ها کاهش و با افزایش بیشتر غلظت آنتی اکسیدان و همچنین زمان نگهداری در روغن سویا میزان این ویژگی‌ها افزایش یافت. در پایان می‌توان بیان داشت که استفاده از 600 پی‌پی‌ام آنتی اکسیدان حاصل از برگ چغندرقند استخراج شده با فراصوت توان رقابت با آنتی‌اکسیدان سنتزی BHT را دارد و می‌شود از آن به منظور پایدارسازی روغن سویا استفاده نمود.
کلیدواژه‌ها
برگ چغندرقند
آنتی‌اکسیدان
فراصوت
پایداری اکسایشی
روغن سویا

موضوعات

عنوان مقاله English

Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil

نویسندگان English

Samira Izadi 1
Masod Honarvar 1
Habib Mirzaei 2
1 1- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 2- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran
چکیده English

One of the major changes that occurs during the processing, distribution and final preparation of food is the oxidation of fats and oils, and due to the production of undesirable compounds in the oil, it has adverse effects on the health of consumers, so prevent or delay in oxidation process under thermal and storage conditions is necessary. In this study, ultrasound was used to extract the antioxidant extract of beet leaves and the best extract in terms of antioxidant power was used to increase the oxidative stability of soybean oil. In this study, 4 ultrasonic time levels (0, 20, 40 and 60 minutes) were used and the best extract in different concentrations (200, 600 and 1000 ppm) was soybean oil which was accelerated for 15 days under oxidation conditions (temperature 63 ° C). was maintained, added, and tests such as peroxide, thiobarbituric acid index and conjugated dien value were performed on the oils. The results showed that with increasing ultrasound time, the extraction efficiency of antioxidant extract, total phenol, percentage of free radical scavenging DPPH and iron reducing power increased and finally the sample obtained from 60 minutes of ultrasound was selected as the best sample. On the other hand, the results of tests performed on soybean oil showed that by increasing the concentration of antioxidants to 600 ppm, the amount of peroxide, thiobarbituric acid index and conjugated dien value decreased and with increasing the concentration of antioxidants and storage time in soybean oil These features increased. Finally, it can be stated that the use of 600 ppm of antioxidants obtained from sugar beet leaves extracted by ultrasound can compete with the synthetic antioxidant BHT and can be used to stabilize soybean oil.

کلیدواژه‌ها English

: Sugar beet leaf
Antioxidant
Ultrasound
Oxidative stability
Soybean oil
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