بررسی خصوصیات شیمیایی و پایداری روغن های کنجد تهیه شده به روش پرس سرد در شهر اهواز

نویسندگان
محمدامین مهرنیا 1
نسیم دهقان 2
رضا زاده دباغ 3
1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 دانشگاه علوم و کشاورزی و منایع طبیعی خوزستان
3 معاونت غذا و دارو، دانشگاه علوم پزشکی جندی شاپور اهواز
10.52547/fsct.19.122.47
چکیده
چکیده

روغن­های خوراکی طی حرارت دادن، پختن و سرخ کردن در معرض تغییرات فیزیکوشیمیایی قرار می­گیرند، لذا با توجه به اهمیت بالای این مساله و تصور عموم از سلامت روغن­های تهیه شده در فروشگاه­های روغن­کشی در سطح شهر، این پژوهش با هدف ارزیابی و مقایسه پایداری حرارتی روغن­های کنجد تهیه شده به روش پرس مغازه­ای و صنعتی انجام گرفت. نمونه­های روغن کنجد از چهار مرکز روغن کشی شهر اهواز تهیه و پایداری آن­ها در مدت 12 روز در طی فرایند حرارتی با آزمون­های، عدد اسیدی، پراکسید، آنیزیدین، توتکس و یدی به جهت بررسی پایداری اکسایشی و همچنین اندازه­گیری ترکیب اسید­های چرب با استفاده از دستگاه گاز کروماتوگرافی، انجام و با استاندارد­های ملی ایران مورد ارزیابی قرار گرفت. نتایج نشان داد اسید لینولئیک C18:2)) به میزان 72/42- 5/41 درصد و اسید اولئیک (C18:1)، 47/39- 5/38 درصد بیشینه اسیدهای چرب موجود در روغن­های کنجد مورد مطالعه بود که ترکیب اسیدهای چرب تمامی نمونه­ها در دامنه­ی تعیین شده توسط استاندارد ملی ایران قرار داشت. نتایج آزمون­های اعداد اسیدی، یدی، پراکسید، آنیزیدین و توتکس همگی نشان دهنده­ی اختلاف معنی­داری نمونه روغن کنجد تهیه شده به روش صنعتی با سایر روغن­های تهیه شده به روش پرس مغازه­ای بود و عملکرد بهتر روغن صنعتی را در سطح معنی­داری 5 درصد نشان داد. با تفسیر داده­ها و نتایج می­توان دریافت که روغن­های کنجد تهیه شده به روش صنعتی پایداری حرارتی بالاتری نسبت به روغن­های تهیه شده به روش پرس مغازه­ای دارند و جهت مصارف حرارتی مناسب­تر می­باشند.
کلیدواژه‌ها
روغن کنجد
پایداری حرارتی
اسید‌های چرب
روغن کشی
پرس مغازه‌ای

موضوعات

عنوان مقاله English

Evaluation of chemical characteristics and thermal stability of sesame oil prepared using cold press in Ahvaz

نویسندگان English

Mohammad Amin Mehrnia 1
nasim dehghan 2
Reza Zadeh Dabagh 3
1 Khuzestan Agricultural Sciences and Natural Resources University
2 Khuzestan Agricultural Sciences and Natural Resources University
3 Food and Drug Administration of Ahvaz Jundishapur university of medical sciences
چکیده English

Edible oils are exposed to physicochemical changes during heating, cooking and frying. Due to the high importance of this issue and the public perception of the health of oils prepared in oil shops in the city, this study was conducted to evaluate and compare the thermal stability of sesame oils prepared by shop and industrial press. Sesame oil samples were prepared from four lubrication centers in Ahvaz and their stability during 12 days during the thermal process with tests, acid number, peroxide, anisidine, Totex and iodine to evaluate the oxidative stability and also measure the composition of fatty acids with The use of gas chromatography was performed and evaluated according to Iranian national standards. The results showed that linoleic acid (C18: 2) Level (41.5-42.7) Percentand and oleic acid (C18: 1) Level (38.5- 39.47) Percentand of the maximum fatty acids in sesame oils were studied which The fatty acids of all samples were in the range specified by the National Standard of Iran. The results of acid, iodine, peroxide, anisidine and totex tests all showed a significant difference between the sample of industrially prepared sesame oil and other oils prepared by shop press method and the better performance of industrial oil at a significant level Showed 5%. By interpreting the data and results, it can be found that sesame oils prepared by industrial method have higher thermal stability than oils prepared by shop press method and are more suitable for thermal applications.

کلیدواژه‌ها English

Sesame oil
Thermal stability
Fatty acids
Lubrication
Shop press
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