تأثیر ازن و ذغال فعال بر پاتولین در کنسانتره سیب

نویسندگان
الشان بشیری 1
سارا متینی 2
شهرام آرمیده 3
1 دانشجوی کارشناسی ارشد، دانشگاه آزاد اسلامی واحد خوی، ایران
2 استادیار گروه علوم صنایع غذایی، دانشگاه آزاد اسلامی واحد خوی، ایران
3 دانشیار دانشکده کشاورزی، دانشگاه ارومیه، ایران
10.52547/fsct.19.123.189
چکیده
مایکوتوکسین، یک مشکل اصلی برای سلامت انسان به خصوص در صنعت آب میوه و کنسانتره می­باشد. استاندارد جهانی پاتولین در آب میوه­ها در حدود 50 ppb می­باشد. بررسی­ها نشان می­دهد که استفاده از روش­های مختلف فیزیکی، شیمیایی و بیولوژیکی می­تواند مقدار پاتولین را کاهش دهد. در همین راستا، میزان مایکوتوکسین پاتولین در نمونه­های کنسانتره سیب و کاهش آن به وسیله اُزُن، زغال فعال و اثر توام آن­ها مورد ارزیابی قرار گرفت. برای مقایسه تاثیر جداگانه هر دو عامل از آزمون تجزیه واریانس یک طرفه ، برای مقایسه اثر توام از آزمون تجزیه واریانس دو طرفه و مقایسه میانگین از آزمون توکی در سطح احتمال 5 درصد استفاده گردید. نتایج حاصل از این تحقیق نشان داد که بین افزایش غلظت زغال فعال و همچنین مدت زمان اُزُن دهی رابطه مستقیم وجود دارد بیشترین میزان کاهش پاتولین در غلظت 2/0 گرم زغال فعال و 9 دقیقه اُزُن دهی به دست آمد، همچنین در بررسی اثر توام غلظت­های زغال فعال و زمان­های اُزُن دهی نتایج نشان داد بین دو متغیر اثر متقابل وجود دارد (­(P= 0.006 و در زمان 8 دقیقه اُزُن دهی با غلظت 5/1 گرم زغال فعال بیشترین کاهش پاتولین مشاهده گردید. بررسی حاضر نشان داد با به کارگیری گاز اُزُن به همراه زغال فعال می­توان در کارخانجات تولید آب میوه و کنسانتره میزان پاتولین را در حد قابل قبولی کاهش داد و با روش­های مناسب کشاورزی (GAP) گامی موثر در سلامت جامعه و صادرات آب میوه و کنسانتره برداشت.

کلیدواژه‌ها: مایکوتوکسین، پاتولین، اُزُن، زغال فعال، کنسانتره سیب
کلیدواژه‌ها
مایکوتوکسین
پاتولین
اُزُن
زغال فعال
کنسانتره سیب

موضوعات

عنوان مقاله English

Effect of Ozone and Activated Charcoal on Patulin in Apple Concentrate

نویسندگان English

elshan bashiri 1
sara matini 2
Shahram Aramideh 3
1 Master Student, Islamic Azad University, Khoy Branch, Khoy, Iran
2 Assistant Professor of Food Science Department, Faculty of Agriculture, Islamic Azad University, Khoy Branch, Iran
3 Associate Professor, Faculty of Agriculture, Urmia University
چکیده English

Patulin a major human health problem, especially in the juice. The global standard of patulin in fruit juices is about 50 ppb. Studies show that using different physical, chemical and biological methods can reduce the amount of patulin. Therefore, the amount of mycotoxin patulin in apple concentrate samples and their reduction by ozone, activated charcoal and their combined effects were evaluated. One-way ANOVA and two-way ANOVA were used to analyses effects of the two factors separately and combination form and for compration of means Tukey test at the 5% level of significance were used too. According to the results of this study on the reduction of patulin concentration by two variables of activated charcoal concentration and ozonation time showed that there is a direct relationship between increase the activated charcoal concentration and also ozonation time. The highest decrease in patulin concentration was obtained in 0.2 g of activated charcoal and 9 minutes ozonation. The results also showed that there was an interaction between the two variables (P = 0.006 and the highest decrease in patulin was observed at 8 minutes of ozonation and 1.5 g of activated charcoal. patulin in the juice and concentrate factories and can be an effective step in health by GAP (Green Agricultural Practice) and exports of fruit juice and concentrates.

Keywords: Mycotoxin, Patulin, Ozone, Activated charcoal, Apple concentrate

کلیدواژه‌ها English

Mycotoxin
Patulin
Ozone
Activated charcoal
Apple concentrate
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مجله علوم و صنایع غذایی ایران
دوره 19، شماره 123 - شماره پیاپی 123
اردیبهشت 1401
صفحه 189-200