بررسی ترکیب شیمیایی، ویژگی‌های تغذیه‌ای و فیزیکوشیمیایی روغن کاملینای کشت شده در ایران و مقایسه آن با روغن‌های کانولا و آفتابگردان

نویسندگان
الهه مقصودلو 1
زینب رفتنی امیری 2
رضا اسماعیل زاده کناری 2
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی ساری، مازندران، ایران
2 استاد گروه علوم و صنایع غذایی، دانشگاه کشاورزی ومنابع طبیعی ساری، مازندران، ایران
10.22034/FSCT.19.125.303
چکیده


در سال­های اخیر، گیاه کاملینا (Camelina Sativa) به دلیل ویژگی­های خاص آن به عنوان منبع جدید روغن خوراکی به طور گسترده­ای مورد توجه قرار گرفته است. بذر کاملینا حاوی مقادیر قابل ملاحظه­ای روغن و اسیدهای چرب ضروری است که از نظر تغذیه­ای و صنعتی حائز اهمیت است. در این مطالعه، ترکیب اسید چرب، خصوصیات فیزیکوشیمیایی، شاخص پایداری اکسایشی و شاخص­های تغذیه­ای آتروژنسیتی و ترومبوژنسیتی روغن دانه کاملینای کشت شده در ایران بررسی و با روغن دانه­های کانولا و آفتابگردان استخراج شده با روش پرس سرد مقایسه شد. اسید چرب غالب روغن­های کاملینا، کانولا و آفتابگردان به­ترتیب اسیدهای لینولنیک (443/0± 429/30 درصد)، اولئیک (187/0± 494/62 درصد) و لینولئیک (252/0± 062/62 درصد) بود. روغن کاملینا با مقادیر پایین شاخص­های آتروژنسیتی (001/0±061/0) و ترومبوژنسیتی (001/0±061/0) و نسبت هیپوکلسترولمی به هیپرکلسترلمی (170/0±314/12) نسبتا بالا مشخص شد. همچنین روغن کاملینا کمترین نسبت امگا-6 به امگا-3 (028/0± 729/0)، و بالاترین مقدار شاخص اکسایش­پذیری (079/0±47/8) و نسبت اسیدهای چرب تک­غیراشباع به چندغیراشباع (003/0±628/0) را داشت. این نتایج خواص تغذیه­ای خوب و درمقابل حساسیت بالای اکسایشی روغن کاملینا را در مقایسه با روغن­های آفتابگردان و کانولا نشان می­دهد. عدد پراکسید روغن­های کاملینا، کانولا و آفتابگردان به­ترتیب 028/0±8/0، 042/0± 77/0 و 057/0±12/1 و عدد آنیزیدین آن­ها 014/0±21/0، 028/0±18/0 و 000/0±28/0 به­دست آمد. بنابراین، پایداری روغن کاملینا باوجود مقادیر بالای اسیدهای چرب امگا-3، بالاتر از حد انتظار بود که احتمالا به دلیل سطوح بالای توکوفرول­ها و سایر ترکیبات آنتی­اکسیدانی موجود در آن می­باشد.
کلیدواژه‌ها
روغن کاملینا
ترکیب اسیدچرب
خواص تغذیه‌ای
ویژگی‌های فیزیکوشیمیایی
شاخص پایداری اکسایشی

موضوعات

عنوان مقاله English

An investigation of chemical composition, nutritional and physicochemical properties of oil from camelina seed cultivated in Iran and its comparison with canola and sunflower oils

نویسندگان English

Elahe Maghsoudlou 1
Zeynab Raftani Amiri 2
Reza Esmaeizadeh Kenari 2
1 Ph.D. Student, Department of Food science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran
2 Professor, Department of Food science and Technology, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Iran
چکیده English

In recent years, Camelina (Camelina Sativa) has gained an extensive attention due to its properties as a new source of edible oil. Camelina seeds contain significant amounts of oil and essential fatty acids with nutritional and industrial importance. In this study, fatty acid composition, physicochemical properties, oxidative stability index, as well as atherogenicity and thrombogenicity of oil from camelina seed grown in Iran were investigated and compared with those of canola and sunflower seed oils extracted by cold pressing method. The dominant fatty acids of camelina, canola and sunflower oils were linolenic (30.429 ± 0.443), oleic (62.494 ± 0.187%) and linoleic (62.062 ± 0.252%) acids, respectively. Camelina oil w:as char:acterized by low values of atherogenicity (0.061 ± 0.001) and thrombogenicity (0.061 ± 0.001) and relatively high hypocholesterolemic to hypercholesterolemic ratio (12.314 ± 0.170). In addition, camelina oil had the lowest ratio of omega-6 to omega-3 (0.729 ±0.028), and the highest calculated oxidizability value (8.47 ±0.079) and monounsaturated to polyunsaturated fatty acids ratio (0.628 ±0.003). These results indicate the appropriate nutritional properties but high oxidative susceptibility of camelina oil compared to sunflower and canola oils. The peroxide and anisidine values of camelina, canola and sunflower oils were found to be 0.8 ±0.028, 0.77 ±0.042, 1.12 ± 0.057, and 0.21 ±0.014, 0.18 ±0.028, 0.28 ±0.000, respectively. Therefore, the stability of camelina oil was higher than expected despite the high level of omega-3 fatty acids, which might be justified by its high levels of tocopherols and other antioxidant compounds.

کلیدواژه‌ها English

Camelina oil
Fatty acid composition
Nutritional properties
Physicochemical properties
Oxidative stability index
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