بهینه سازی استخراج عصاره اتانولی گیاه کلزا (Brasica napus L.) به روش سطح پاسخ و مقایسه اثر انتیاکسیدانی عصاره بر پایداری اکسایشی روغن سویا

نویسندگان
مهدی عبادی 1
زهرا لطیفی 2
سینا مولائی 3
1 گروه علوم و مهندسی صنایع غذایی، دانشگاه تبریز، تبریز، ایران
2 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
3 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، سیستان و بلوچستان، ایران
10.52547/fsct.18.121.4
چکیده
امروزه از آنتی اکسیدان­های طبیعی به منظور جایگزینی با آنتی اکسیدان­های سنتزی برای به تأخیر انداختن و یا ممانعت از اکسیداسیون روغن­های خوراکی استفاده می­شود. در این تحقیق، از گیاه کلزا (Brasica napus L.) به عنوان یک ترکیب طبیعی برای بهبود پایداری اکسیداتیو و افزایش زمان ماندگاری روغن سویا استفاده شده است. در این مطالعه، عصاره تحت تأثیر سه متغیر و در سه سطح، غلظت (800 ، 500 و 200 پی. پی. ام)، زمان (30-10 دقیقه) و دما (55-35 درجه سانتی­گراد) استخراج گردید. پس از بهینه­سازی استخراج، عصاره­ای با بالاترین فعالیت آنتی­اکسیدانی و میزان کل ترکیبات فنولی به روغن سویا با سه غلظت (800 ، 500 و 200 پی. پی. ام) اضافه گردید و سپس نمونه­های روغن در سه سطح زمانی (72، 48 و 24 ساعت) و دمائی (65، 55 و 45 درجه سانتی­گراد) نگهداری شدند. انجام آزمایش­های مختلف روی عصاره­های حاصل، بهترین شرایط استخراج برای عصاره­ها با استفاده از روش سطح پاسخ تعیین و عصاره­گیری در شرایط بهینه انجام شد. نتایج فرآیند بهینه­سازی استخراج عصاره نشان داد که در عصاره هیدرواتانولی، غلظت بهینه برابر با 200 پی.پی.ام، زمان بهینه برابر با 30 دقیقه و مقدار بهینه دما 028/47 درجه سانتیگراد تخمین زده شد که در بررسی مقدار بهینه فعالیت مهار کنندگی رادیکال­های آزاد DPPH و میزان کل ترکیبات فنولیک در استخراج هیدرواتانولی به ترتیب، 885/43 درصد و mg GA/g 852/39 بود. زمان حاصل از پایداری اکسایشی روغن نشان داد؛ زمان 72 ساعت، غلظت 200 پی.پی.ام، دما 45درجه سانتی­گراد تعیین گردید. نتایج حاصل از پایداری اکسایشی روغن نشان داد اندیس پراکسید و تیوباربیوتیک اسید در استخراج هیدرواتانولی به ترتیب، meq O2/kg 388/2 و mg mal/kg 329/0 گردید. نتایج این تحقیق نشان داد که می­توان از آنتی­اکسیدان­های طبیعی به عنوان جایگزین آنتی­اکسیدان­های سنتزی در فرمولاسیون روغن­های خوراکی استفاده نمود.
کلیدواژه‌ها
پراکسید
ترکیبات فنولی
تیوباربیوتیک اسید
سطح پاسخ
گیاه کلزا

موضوعات

عنوان مقاله English

Optimization of Ethanol Extraction of Rapeseed (Brasica napus L.) by Response Surface Methodology and Comparison of Antioxidant Effect of Extract on Oxidative Stability of Soybean Oil

نویسندگان English

Mahdi Ebadi 1
zahra latifi 2
Sina Moulaei 3
1 Department of Food Science and Engineering, Tabriz University, Tabriz, Iran
2 Young Researchers and elite Club , Sari Branch, Islamic Azad University, Mazandaran, Iran
3 Master Student, Department of Food Science and Technology, Faculty of Agriculture, Zabol University, Sistan and Baluchestan, Iran
چکیده English

Natural antioxidants are nowadays used to replace synthetic antioxidants to delay or prevent the oxidation of edible oils. In this study, Rapeseed (Brasica napus L.) was used as a natural compound to improve oxidative stability and increase shelf life of soybean oil. In this study, the extract was extracted under the influence of three variables at three levels: concentration (200, 500 and 800 ppm), time (10-30 minutes) and temperature (35-55°C). After extraction optimization, extracts with the highest antioxidant activity and total phenolic compounds were added to soybean oil with three concentrations (800, 500 and 200 ppm) and then oil samples at three levels temperature (72, 48 and 24 hours) and temperature (65, 55 and 45°C) were maintained. After various experiments on the extracts, the best extraction conditions for the extracts were determined using response surface methodology and extraction at optimum conditions. The results of the extract extraction optimization process showed that in the hydroethanolic extract, the optimal concentration was 200 ppm, the optimal time was 30 minutes and the optimum temperature was 47.028°C, which was used to evaluate the optimal amount of inhibitory free radical activity and total phenolic compounds in hydroethanol extraction were 43.885% and 39.852 mg GA/g, respectively. The time obtained from the oxidative stability of the oil showed that the time was 72 hours, the concentration was 200 ppm, and the temperature was 45°C. The results of oxidative stability of oil showed that the peroxide and thiobarbiotic acid indices in hydroethanolic extraction were 2.388 meq O2/kg and 0.329 mg/kg, respectively. The results of this study showed that natural antioxidants can be used as an alternative to synthetic antioxidants in edible oil formulations.

کلیدواژه‌ها English

Peroxide
phenolic compounds
Thiobarbituric acid
Response Level
Rapeseed
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