بهینه‌سازی فرایند استخراج عصاره میوه هندوانه کوهی به روش سطح پاسخ و بررسی اثر آنتی‌اکسیدانی آن بر پایداری روغن سویا طی مدت‌زمان ماندگاری

نویسندگان
مریم ثابت قدم 1
زهرا لطیفی 2
پریسا معلمی 3
نفیسه محمدی کرتلایی 4
الهه رازقندی 2
1 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد سبزوار
2 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، خراسان رضوی، ایران
3 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی واحد ساری
4 گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
10.52547/fsct.18.120.5
چکیده
اکسایش چربی‌ و روغن‌ موجب تولید مواد مضر می‌گردد که سلامت مصرف‌کننده را به خطر می‌اندازد. در پژوهش حاضر، فعالیت آنتی‌اکسیدانی عصاره میوه هندوانه کوهی مورد بررسی قرار گرفت. عصاره‌گیری با روش استخراج اولتراسوند با کمک حلال (اتانول) انجام شد. در این پژوهش فرایند استخراج توسط فناوری اولتراسوند با ۳ سطح ۲۰ آزمون بود، توسط روش سطح پاسخ صورت گرفت. نتایج حاصل از آنالیز آماری در شرایط بهینه، میزان زمان ۶۲/ 18 دقیقه، شدت صوت khz ۵۶/۸۴ و دما ۵۲/۴۹ درجه سانتی‌گراد و میزان بازده استخراج ۸۴۵۶/۳۴ درصد گزارش شد. در این شرایط بهینه میزان ترکیبات فنولی و قدرت مهار رادیکال‌های آزاد عصاره‌ها در غلظت‌های (ppm 100، 2۰۰، ۴۰۰، ۸۰۰) با آزمون فولین و DPPH مورد سنجش قرار گرفت و سپس عصاره در غلظت‌های (ppm 100، 2۰۰، ۴۰۰، ۸۰۰) به نمونه روغن سویا بدون آنتی‌اکسیدان اضافه ‌شده و پارامتر‌های اندیس پراکسید، شاخص تیوباربیوتیک اسید (TBA) با نمونه روغن سویا حاوی ppm ۲۰۰ آنتی‌اکسیدان سنتزی (BHT) و نمونه شاهد مورد مقایسه قرار گرفتند. نتایج نشان داد با افزایش غلظت عصاره میوه هندوانه کوهی در روغن سویا ppm 800 تا 100 میزان اندیس پراکسید، شاخص تیوباربیوتیک اسید (TBA) کاهش پیدا می‌کند و غلظت ppm ۸۰۰ عصاره به دلیل داشتن مقادیر بالاتر ترکیبات آنتی‌اکسیدانی ازنظر فعالیت مهارکنندگی رادیکال‌های آزاد مؤثرتر عمل نموده است.
کلیدواژه‌ها
ترکیبات فنولی
هندوانه کوهی
سطح پاسخ
قدرت رادیکال گیرندگی

موضوعات

عنوان مقاله English

Optimization of mountain watermelon fruit extract extraction process by response surface method and evaluation of its antioxidant effect on the stability of soybean oil during shelf life

نویسندگان English

Maryam Sabet Ghadam 1
zahra latifi 2
Parisa Moallemi 3
Nafiseh mohammadi kartalaei 4
Elaheh Razghandi 2
1 Young Researchers and Elites Researchers Club, Islamic Azad University, Sabzvar Branch
2 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Khorasan Razavi, Iran
3 Young Researchers and Elites Researchers Club, Islamic Azad University, Sari Branch
4 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

Oxidation of fats and oils leads to the production of harmful substances that endanger the health of the consumer. In the present study, the antioxidant activity of mountain watermelon fruit extract was investigated. Extraction was performed by ultrasonic extraction with the help of solvent (ethanol). In this study, the extraction process was performed by ultrasound technology with 3 levels of 20 tests, by the response level method. The results of statistical analysis were reported in optimal conditions, time of 18.62 minutes, sound intensity of 84.56 khz and temperature of 49.52 ° C and extraction efficiency of 34.456 8456%. Under these optimal conditions, the amount of phenolic compounds and free radical scavenging power of the extracts at concentrations (100, 200, 200, 400, 800 ppm) were measured by Folin and DPPH tests, and then the extract was concentrated at concentrations (100, 200, 400, 800, 800 ppm). Samples of soybean oil without added antioxidants and parameters of peroxide index, thiobarbiotic acid index (TBA) were compared with samples of soybean oil containing 200 ppm synthetic antioxidants (BHT) and control sample. The results showed that with increasing the concentration of mountain watermelon extract in soybean oil from 800 to 100 ppm, the index of peroxide, thiobarbiotic acid index (TBA) decreases and the concentration of 800 ppm of the extract due to higher levels of antioxidant compounds is more effective in inhibiting free radicals.

کلیدواژه‌ها English

phenolic compounds
Watermelon
Response Level
Radical Receptor Power
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