بررسی اثر اسانس زردچوبه (Curcuma longa l.) بر پایداری اکسایشی روغن سویا

نویسندگان
1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
امروزه به دلیل اثبات آثار سوء آنتی­اکسیدان­های سنتزی، تحقیقات بسیاری در مورد آنتی­اکسیدان­های طبیعی که شامل عصاره­ها و اسانس­های طبیعی است، در تولید مواد غذایی و جایگزین کردن آن­ها به جای آنتی­اکسیدان­های سنتزی صورت گرفته است. یکی از این ترکیبات طبیعی زردچوبه است که به صورت سنتی در صنایع غذایی و دارویی کاربردهای فراوانی دارد و به عنوان یک ماده غذایی عمل­گرا شناخته شده است. در این پژوهش، اثر اسانس زردچوبه در پایداری اکسایشی روغن سویا بررسی شد. برای این منظور اسانس زردچوبه به روش تقطیر آبی و با دستگاه کلونجر استخراج شد. غلظت­های مختلف اسانس زردچوبه بر روند اکسیداسیون روغن سویا در مقایسه با آنتی­اکسیدان­ سنتزی رایج TBHQطی 14 روز در شرایط دمایی 70 درجه سانتی­گراد از طریق سنجش اندیس پراکسید، اسیدیته، یدی، آنیزیدین و توتوکس مورد بررسی قرار گرفت. نتایج نشان داد که با افزایش غلظت اسانس زردچوبه میزان اکسیداسیون به طور معنی­دار کاهش می­یابد و در بین غلظت­های تحت بررسی اسانس زردچوبه غلظت ppm 1000 دارای بیش­ترین فعالیت آنتی­اکسیدانی بوده و موثر اکسیداسیون ترین سطح غلظتی عصاره بر پایداری اکسایشی روغن سویا تعیین گردید، همچنین اسانس زردچوبه می­تواند به عنوان آنتی­اکسیدان طبیعی عمل نموده و پس از آزمایش­های تکمیلی به مواد غذایی اضافه شود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

نویسندگان English

Bahareh Majdi 1
Mohammad Amin Mehrnia 2
Hassan Barzegar 1
Behrooz Alizadeh behbahani 1
1 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Nowadays, due to the proven adverse effects of synthetic antioxidants, much research has been done on using natural antioxidants, including natural extracts and essential oils, in the production of foods. One of these natural compounds is turmeric, which has traditionally been widely used in the food and pharmaceutical industries and is known as a functional food. in this research effect of turmeric essential oil on oxidative stability of soybean oil was evaluated. Turmeric essential oil was extracted using Clevenger apparatus. Different concentrations of turmeric essential oil were compared with synthetic antioxidant TBHQ during oxidation process of soybean oil for 14 days at 70 °C and peroxide value, acidity, iodine and anisidine value were measured. results showed that with increasing the concentration of turmeric essential oil, the amount of oxidation was significantly reduced. The highest antioxidant capacity were seen in samples containing 1000 ppm essential oil. Our research showed that turmeric essential oil could be used as effective natural antioxidant in oil industry.

کلیدواژه‌ها English

natural antioxidants
Turmeric Essential Oil
Soybean oil
accelerated oxidation
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