ویژگی‌های کیفی روغن استخراج شده با پرس سرد از دانه بزرک همراه با برگ زیتون آنزیم-بری شده

نویسندگان
رامین تیموری اوخچلار 1
افشین جوادی 2
صدیف آزادمرد دمیرچی 3
محمدعلی تربتی 4
1 گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 گروه بهداشت مواد غذایی،دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران
4 گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی و خدمات بهداشتی - درمانی تبریز،تبریز، ایران
10.22034/FSCT.19.127.125
چکیده
روغن بزرک بخاطر داشتن مقدار بالایی از اسیدهای چرب چند غیراشباعی حساس به اکسیداسیون می­باشد. یک راهکار می­تواند استفاده از منابع آنتی اکسیدانی طبیعی همچون همچون برگ زیتون باشد. برگ زیتون حاوی آنزیم­های لیپاز و لیپواکسیژناز است که نیاز است قبل از استفاده آنزیم­بری شوند. بنابراین، هدف از این پژوهش، بررسی استخراج روغن با پرس سرد از دانه­های بزرک همراه با برگ­های آنزیم بری شده با بخار در سطوح ( صفر (نمونه کنترل)، 5/2، 5، 5/7 و 10% وزنی/وزنی) می­باشد. اسیدیته، عدد پراکسید، محتوای فنلی، ترکیب اسیدهای چرب، مقدار کلروفیل، مقدار کاروتنوئید و پایداری اکسیداسیونی روغن بزرک استخراج شده در مدت زمان نگهداری مورد بررسی قرار گرفت. نتایج نشان داد که با افزودن سطوح مختلف برگ­های زیتون آنزیم بری شده اسیدیته و عدد پراکسید کاهش و مقدار کاروتنوئید، کلروفیل، محتوای ترکیبات فنلی و پایداری اکسیداسیونی نمونه‌های روغن در سطوح مختلف برگ زیتون آنزیم بری شده نسبت به نمونه کنترل به طور معنادار افزایش یافت(P<0.05). از طرفی طی نگهداری در نمونه­های تیمار شده اسیدیته و عدد پراکسید به طور معنادار (P<0.05) افزایش یافت، هرچند نسبت به نمونه کنترل افزایش کمتری داشتند. همچنین ترکیب اسیدهای چرب نشان داد که با افزودن برگ زیتون آنزیم بری شده اسید لینولنیک در طی نگهداری بیشتر حفظ شد. با توجه به نتایج بدست آمده با افزودن برگ زیتون آنزیم­بری شده، ترکیبات فنولی و پایداری اکسیداتیو روغن تولیدی افزایش و ترکیبات سودمند همچون اسید لینولنیک و کاروتنوئیدها بیشتر حفظ شدند و می­توان روغنی با پایداری مناسب تولید و به بازار مصرف عرضه کرد.
کلیدواژه‌ها
دانه بزرک
برگ زیتون
آنزیم بری
ترکیبات فنلی

موضوعات

عنوان مقاله English

Qualitative properties of cold pressed oil extracted from flaxseed with blanched olive leaves

نویسندگان English

Ramin Teymouri Okhchlar 1
Afshin Javadi 2
Sodeif Azadmard-Damirchi 3
Mohammad Ali Torbati 4
1 Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2 Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran
3 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
4 Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences
چکیده English

Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w­/­w­) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.

کلیدواژه‌ها English

Flaxseed
Olive leaf
Blanched
phenolic compounds
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