تاثیر مراحل مختلف فرایند تصفیه شیمیایی بر پایداری اکسایشی روغن مغز بنه طی فرایند حرارتی شدید و طولانی

نویسندگان
انیسه زارعی جلیانی 1
حنان لشکری 2
جواد توکلی 3
محمود امین لاری 4
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد سروستان، سروستان، ایران
2 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد زرین-دشت، زرین دشت، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس، ایران
4 گروه علوم پایه، دانشکده دامپزشکی، دانشگاه شیراز، شیراز، ایران
10.52547/fsct.18.119.231
چکیده
در مطالعه حاضر، به بررسی اثر فرایند تصفیه شیمیایی بر پایداری اکسایشی روغن مغز بنه طی 32 ساعت فرایند حرارتی در 170 درجه ­سانتیگراد پرداخته شد. بررسی ساختار اسیدچربی نشان داد که پس از فرایند حرارتی میزان اسید چرب ترانس بسیار ناچیز بود. همچنین روند تغییرات ترکیبات توکوفرولی و پلی­ فنلی طی فرایند حرارتی متفاوت با تحقیقات دیگر بود. میزان تغییرات توکوفرولی در پایان فرایند حرارتی در روغن‌های خام، صمغ­ گیری شده و خنثی­ سازی شده افزایش و در روغن‌های رنگبری­ شده و بوگیری شده کاهش یافت. علت افزایش توکوفرولها، به فرایند بازتولید آنها مربوط بود. همچنین روند تغییرات ترکیبات پلی­ فنلی پس از فرایند حرارتی نیزنسبت به لحظه صفر تا حد زیادی با تغییرات توکوفرولی هماهنگی داشت. علت افزایش ترکیبات فنلی نیز به شکسته شدن این ترکیبات و تبدیل شدن به ترکیبات ساده­تر مربوط بود. بررسی آزمون‌های پایداری اکسایشی (عدد دی­ان مزدوج و اندیس آنیزیدین) نیز نشان داد که روغن خام مغز بنه پایدارترین نمونه بود و بعد از آن به ترتیب روغن صمغ ­گیری شده، خنثی­ سازی شده، بوگیری شده و رنگبری شده قرار داشتند. علت اینکه مرحله رنگبری باعث پایین­ ترین پایداری اکسایشی در روغن مغز بنه شد، می تواند به بیشترین کاهش در میزان ترکیبات توکوفرولی در این نمونه روغن نسبت به لحظه صفر نسبت داد. همچنین نحوه تغییرات فعالیت آنتی­ اکسیدانی نیز تا حد زیادی با تغییرات ترکیبات آنتی­ اکسیدانی هماهنگی داشت.
کلیدواژه‌ها
روغن مغز بنه
تصفیه
پایداری اکسایشی
توکوفرولها
پلی‌فنلها

موضوعات

عنوان مقاله English

The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process

نویسندگان English

Aniseh Zarei Jelyani 1
hannan lashkari 2
Javad Tavakoli 3
Mahmood Aminlari 4
1 Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
2 Department of Food Science and Technology, Zarin Dasht Branch, Islamic Azad University, Zarin Dasht, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, Iran
4 Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
چکیده English

In the present study, the effect of chemical refining process on the oxidative stability of Bene kernel oil during 32 hours of thermal process at 170 ° C was investigated. Examination of fatty acid structure showed that the amount of trans fatty acid was very small after the thermal process. The trend of changes in tocopherol and polyphenolic compounds during the heating process was different from other studies. The rate of tocopherol changes increased at the end of the thermal process in crude, degummed and neutralized oils and decreased in bleached and deodorized oils. The reason for the increase in tocopherols was related to their regeneration process. Also, the amount of polyphenolic compounds after the thermal process compared to the zero moment was largely in line with tocopherol changes. The reason for the increase in phenolic compounds was related to the breakdown of these compounds and their becoming simpler compounds. Examination of oxidation stability tests (conjugated diene vlue and p-anisidine value) also showed that crude kernel oil was the most stable sample, followed by degummed, neutralized, deodorized and bleached oils, respectively. The reason that the decolorization step caused the lowest oxidative stability in Bene kernel oil can be attributed to the greatest reduction in the amount of tocopherol compounds in this oil sample compared to the zero moment. Also, the trend of changes in antioxidant activity was largely consistent with changes in antioxidant compounds.

کلیدواژه‌ها English

Bene kernel oil
Refining
Tocopherols
Polyphenols
Oxidative stability
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