بررسی تأثیر نانولیپوزوم‌های حاوی عصاره آنتی‌اکسیدانی تفاله انگور بر پارامترهای اکسایشی روغن سویا

نویسندگان
ابوالفضل بوژمهرانی 1
بهاره حاجی رستملو 1
محسن وظیفه دوست 1
زهره دیدار 1
سید مهدی جعفری 2
1 گروه علوم و صنایع غذایی، واحد نیشابور، دانشگاه آزاد اسلامی، نیشابور ایران
2 گروه مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
10.22034/FSCT.19.125.171
چکیده
اکسیداسیون لیپیدها در مواد غذایی، یکی از مهم‌ترین عوامل تخریب مواد غذایی در طول فرآوری، انبارمانی و پخش از طریق اثرات نامطلوب بر عطر، رنگ، ارزش غذایی و هم‌چنین تولید ترکیبات سمی به‌شمار می‌آید که یکی از موثرترین روش‌های به‌تاخیر انداختن اکسیداسیون لیپیدها به‌کارگیری آنتی‌اکسیدان‌ها می‌باشد. در همین راستا این مطالعه با هدف بررسی اثرات آنتی‌اکسیدانی عصاره تفاله انگور به‌صورت آزاد و نانولیپوزوم حاوی آن بر برخی پارامترهای اکسایشی روغن سویا صورت گرفت. در این پژوهش از 5 غلظت نانولیپوزوم حاوی عصاره تفاله انگور (50، 100، 200، 500 و 1000 پی‌پی‌ام)، یک سطح (200 پی‌پی‌ام) آنتی‌اکسیدان سنتزی BHT و یک غلظت (500 پی‌پی‌ام) عصاره آزاد تفاله انگور استفاده گردید و آزمون‌هایی از قبیل اسیدیته، پراکسید، شاخص تیوباربیتوریک اسید، دی‌ان مزدوج، پایداری اکسایشی و ضریب شکست روی روغن‌ها در شرایط نگهداری در آون آزمایشگاهی در دمای 63 درجه سانتی‌گراد و برای مدت 7 روز صورت پذیرفت. نتایج نشان داد که با افزایش غلظت نانولیپوزوم حاوی آنتی‌اکسیدان عصاره تفاله انگور تا 500 پی‌پی‌ام میزان افزایش در اسیدیته، شاخص تیوباربیتوریک اسید، پراکسید، دی‌ان مزدوج و ضریب شکست از شدت کمتری برخوردار بود ولی در غلظت‌های بالاتر نانولیپوزوم به‌کار رفته در روغن این پارامترها با شدت بیشتری افزایش یافت. از طرفی مشخص گردید که با افزایش زمان نگهداری میزان اسیدیته، تیوباربیتوریک اسید، دی‌ان مزدوج افزایش ولی میزان پراکسید و ضریب شسکت روغن‌ها تا روز پنجم افزایش و سپس کاهش یافت. یافته‌ها هم‌چنین نشان داد که بیشترین میزان پایداری اکسایشی روغن‌ها (6/7 ساعت) مربوط به نمونه دارای 500 پی‌پی‌ام نانولیپوزوم حاوی عصاره آنتی‌اکسیدانی تفاله انگور بود. در نهایت می‌توان، بیان داشت که استفاده از نانولیپوزوم حاوی عصاره آنتی‌اکسیدان تفاله انگور جایگزین مناسبی برای آنتی‌اکسیدان‌های سنتزی موجود در بازار می‌باشد.
کلیدواژه‌ها
تفاله انگور
پایداری اکسایشی
روغن سویا
نانولیپوزوم حاوی عصاره آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

The effect of nanoliposomes containing antioxidant extract of grape pomace on oxidation parameters of soybean oil

نویسندگان English

Abolfazl Bojmehrani 1
Bahareh Hajirostamloo 1
Mohsen Vazifedoost 1
Zohre Didar 1
Seid Mahdi Jafari Jafari 2
1 Department of food science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
2 Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده English

Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

کلیدواژه‌ها English

Grape pomace
Oxidative stability
Soybean oil
Nanoliposomes containing antioxidant extract
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