بررسی اثر پاداکسندگی عصاره برگ رزماری نانوریزپوشانی شده در صمغ دانه ریحان بر پایداری اکسایشی روغن آفتابگردان و خصوصیات حسی خلال سیب زمینی سرخ شده در آن

نویسندگان
1 واحد نور، دانشگاه آزاد اسلامی، نور
2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
3 واحد ساری، دانشگاه آزاد اسلامی، ساری
چکیده
در این پژوهش ویژگی­های پاداکسندگی عصاره برگ رزماری نانوریزپوشانی شده در پوشش بیوپلیمری صمغ دانه ریحان جهت کنترل پایداری اکسایشی روغن آفتابگردان و خصوصیات حسی خلال سیب زمینی سرخ شده در آن مورد مطالعه قرار گرفت. عصاره برگ رزماری استخراج شده به روش حمام فراصوت دارای ترکیبات فنولی (9/4±25/174 میلی گرم گالیک اسید بر گرم عصاره) و فلاونوئیدی (2/3±30/78 میلی گرم روتین بر گرم عصاره) بود. میزان فعالیت پاداکسندگی مهار رادیکال آزاد DPPH با روش IC50 برابر 16/98 ppm و پایداری اکسایشی عصاره در غلظت 200 ppm برابر 08/5 ساعت بود. اندازه نانوکپسول­های عصاره برگ رزماری (200 ppm) در پوشش صمغ دانه ریحان 2/284 نانومتر بود. عدد پراکسید و اسید تیوباربیتوریک نمونه­های روغن در فواصل زمانی 4 روزه (صفر، 4، 8، 12، 16، 20 و 24 روز) اندازه گیری شد. نتایج نشان داد اکسایش روغن در نمونه های حاوی عصاره نانوریزپوشانی شده برگ رزماری کمتر از نمونه شاهد، نمونه عصاره آزاد و نمونه های TBHQ است. به طوریکه در پایان روز 24 دوره نگهداری مقدار عدد پراکسید در نمونه های روغن حاوی پاداکسنده سنتزی TBHQ و روغن حاوی عصاره رزماری نانوریزپوشانی شده در دیواره صمغ دانه ریحان به ترتیب برابر 4/23 و 80/17 میلی اکی والان اکسیژن بر کیلوگرم روغن و عدد اسید تیوباربیتوریک ترتیب 16/0 و 06/0 میلی گرم مالون دی آلدئید بر کیلوگرم روغن بود. همچنین بالاترین امتیاز حسی رنگ، بو، مزه و پذیرش کلی مربوط به خلال­های سیب زمینی سرخ شده در روغن حاوی عصاره برگ رزماری نانوریزپوشانی شده بود. نتایج این تحقیق استفاده از نانوکپسول­های عصاره رزماری در صمغ دانه ریحان را جهت افزایش ماندگاری روغن آفتابگردان پیشنهاد می­کند.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of the antioxidant effect of nano encapsulated rosemary leaf extract in basil (Ocimum basilicum) seed gum on oxidative stability of sunflower oil and sensory properties of fried potato strips

نویسندگان English

Seyede Zeynab Jafari 1
Sara Jafarian 1
Mohammad Hojjati 2
Leila Najafian 3
1 Nour Branch, Islamic Azad University, Nour
2 Agricultural Sciences and Natural Resources University of Khuzestan,
3 Sari Branch, Islamic Azad University
چکیده English

In this study, the antioxidant properties of nanoencapsulated rosemary leave extract in biopolymer basil (Ocimum basilicum) seed gum coating to control the oxidative stability of sunflower oil and sensorial properties of fried potato strips were studied. The rosemary leaves extract obtained by ultrasonic bath has phenolic compounds (174.4 ± 25.9 mg gallic acid / g extract) and flavonoid (78.30 ± 3.2 mg rutin / g extract). Antioxidant activity of DPPH free radical scavenging by IC50 was 98.16 ppm and oxidative stability at 200 ppm was 5.08 h. The average size of nanoparticles in basil seed gum coating was 284.2 nm. The peroxide value and thiobarbituric acid value of oil samples were calculated every 4 days (0, 4, 8, 12, 16, 20, and 24 days). The results showed that oil oxidation in samples containing nanoencapsulated rosemary extract was less than the control sample, oil containing free extract or TBHQ. At the end of 24 days of incubation period, the peroxide value of oil samples containing synthetic antioxidant TBHQ and oil samples containing nanoencapsulated rosemary extract in the basil seed gum were 23.4 and 17.80 mEq O2/ kg oil and thiobarbituric acid value were 0.16 and 0.06 mg of malondialdehyde/kg oil respectively. In addition, the higher sensorial score of color, odor, taste and overall acceptance was related to potato strips fried in oil containing nanoencapsulated rosemary extract. The results of this study suggest the use of nanoencapsulated rosemary extract in basil seed gum coating to increase shelf life of sunflower oil.

کلیدواژه‌ها English

Emulsion
Encapsulation
nanocapsule
Phenolic
Potato strips
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