بررسی اثر استخراج روغن از دانه گلرنگ به کمک اولتراسوند و خواص فیزیکوشیمیایی روغن و کنجاله تولیدی

نویسندگان
علی اکبر شاهی چهرق
زینب رفتنی امیری
رضا اسماعیل زاده کناری
دانشگاه علوم کشاورزی و منابع طبیعی ساری
10.52547/fsct.18.119.331
چکیده
در بین روش­های نوظهور جهت افزایش کارایی استخراج روغن از دانه­های روغنی، استفاده از اولتراسوند توجه دانشمندان را به خود جلب کرده است. در این پژوهش از اولتراسوند حمام با فرکانس 37 کیلوهرتز استفاده شد و متغیرهای مورد استفاده شامل زمان­های 30، 60 و 90 دقیقه و دماهای 35، 45 و 55 درجه­ی سانتیگراد بودند. برخی آنالیزهای فیزیکوشیمیایی بر روی روغن و کنجاله حاصل از روغن­کشی انجام شد و با نتایج مربوط به روش سنتی (سوکسله) مقایسه شد. حداکثر راندمان استخراج روغن به­کمک اولتراسوند، 4/17 درصد به­دست آمد. امواج اولتراسوند تاثیر زیادی بر ترکیب اسیدهای چرب، عدد یدی، ضریب شکست و عدد صابونی نداشت، اما میزان اسیدهای چرب آزاد، فسفاتید و پراکسید روغن با افزایش زمان و دمای تیمار افزایش یافت. نتایج بررسی کنجاله نشان داد که خاکستر، فیبر خام و پروتئین کنجاله تحت تاثیر امواج اولتراسوند قرار نگرفت. فعالیت بازدارندگی تریپسین نیز اندازه­گیری شد و مشخص شد که دانه­های گلرنگ مورد مطالعه در این تحقیق فاقد بازدارندگی تریپسین بودند. اثر این امواج بر میزان فعالیت آنزیم اوره­آز معنی­دار بود و سبب کاهش فعالیت این آنزیم شد که فاکتوری نامطلوب و ضد تغذیه­ای است. نتایج نشان داد که استخراج به­کمک اولتراسوند اثر نامطلوبی بر حلالیت پروتین نداشت و در شرایط بهینه، موجب افزایش حلالیت پروتئین شد. استفاده از پیش­تیمار اولتراسوند در شرایط بهینه، سبب افزایش راندمان و کاهش زمان استخراج روغن، در مقایسه با روش سنتی (سوکسله) شد، بدون آنکه اثر نامطلوبی بر خواص فیزیکوشیمیایی کنجاله و روغن استحصالی داشته باشد.
کلیدواژه‌ها
اوره‌آز
اولتراسوند
روغن گلرنگ
فسفاتید
کنجاله

موضوعات

عنوان مقاله English

The effect of ultrasound-assisted extraction of oil from safflower oilseed and physicochemical properties of oil and meal produced

نویسندگان English

Aliakbar Shahi Chehragh
Zeynab Raftani Amiri
Reza Esmaeizadeh Kenari
Sari Agriculture and Natural Resources University
چکیده English

Among of the emerging methods to increase the efficiency of oil extraction from oilseeds, the use of ultrasound has attracted the attention of researchers. In this study, bath ultrasound with frequency of 37 kHz was used and the variables included times of 30, 60 and 90 minutes and temperatures of 35, 45 and 55º C. Some physicochemical analysis were tested on the extracted oil and the remaining meal, and compared with the results of the traditional method (Soxhlet). Maximum oil efficiency in the ultrasound-assisted extraction (UAE) method was 17.4%. Ultrasound pretreatment did not have much effect on the composition of fatty acids, iodine value, refractive index and saponification value of the oil. However, the amount of free fatty acids, phosphatide and peroxide value increased with increasing time and temperature of pretreatment. The results of meal analysis showed that ash, crude fiber and crude protein were not affected by ultrasound. Trypsin inhibitory activity (TIA) was also measured and it was found that safflower seeds studied in this Research did not have TIA. The effect of this pretreatment on the urease activity was significant (P< 0.05) and reduced the activity of this enzyme, which is an undesirable and anti-nutritional factor. The results showed that UAE had no adverse effect on protein solubility of meal, and increased it under optimal conditions. The use of ultrasound pretreatment under optimal conditions increased the oil efficiency and reduced the extraction time, compared to the traditional method (Soxhlet), without having an adverse effect on the physicochemical properties of the extracted oil and residue meal.

کلیدواژه‌ها English

Meal
Phosphatide
Safflower oil
Ultrasound
Urease
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