ارزیابی پایداری اکسایشی روغن سویای مخلوط با روغن بنه (Pistacia atlantica)

نویسندگان
1 دانش آموخته‌ی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
4 استاد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
امروزه با ثابت شدن اثرات مضر آنتی‌اکسیدان‌های سنتزی بر سلامت انسان، پژوهشگران صنایع غذایی در پی جایگزین کردن ترکیبات طبیعی به‌جای آنتی‌اکسیدان‌های سنتزی هستند. این پژوهش با هدف بررسی امکان استفاده از توانایی آنتی­اکسیدانی روغن بنه (Pistacia atlantica) در پایداری روغن تصفیه شده بدون آنتی­اکسیدان روغن سویا انجام شد. در این پژوهش، مخلوط­هایی از روغن بنه با نسبت­های متفاوت (1، 3، و 5 درصد وزنی- وزنی) با روغن سویا در مقایسه با نمونه­های حاوی آنتی­اکسیدان­های سنتزی ترسیو بوتیل هیدروکینون (TBHQ) و بوتیل هیدروکسی تولوئن ( BHT), (به ترتیب ppm100 و ppm 200) و همچنین نمونه شاهد (فاقد آنتی­اکسیدان) تحت شرایط تسریع یافته (دمای 70 درجه سانتی­گراد) با سنجش­ اعداد پراکسید، اسیدی و تیوباربیتوریک اسید (به مدت 12 روز و فاصله زمانی دو روز) مورد ارزیابی قرار گرفت. مقدار ترکیبات فنلی تام با استفاده از آزمون فولین سیوکالتو و اندازه­گیری فعالیت آنتی­اکسیدانی با آزمون فعالیت مهار رادیکال آزاد ۲-۲دی فنیل-۱ پیکریل هیدرازیل (DPPH) بررسی گردید. پروفایل اسیدهای چرب روغن بنه با استفاده از روش کروماتوگرافی گازی بررسی گردید. نتایج نشان داد اسید چرب غالب در روغن بنه اسید اولئیک (53/56%) است. درصد مهار رادیکال آزاد DPPH برای روغن بنه 6/2± 7/64 درصد و میزان ترکیبات فنولی تام برای عصاره تهیه شده از روغن بنه μg/mg 5/4±3/87 به دست آمد. همچنین در آزمون آون در بررسی اعداد اسیدی، پراکسید و تیوباربیتوریک اسید نمونه حاوی 5 درصد روغن بنه اختلاف معنی­داری با نمونه حاوی آنتی­اکسیدان سنتزی BHT نداشت و عملکردی مشابه آنتی­اکسیدان سنتزی BHT نشان داد. نتایج این پژوهش، اثر روغن بنه در به تاخیر انداختن اکسیداسیون روغن سویای بدون آنتی­اکسیدان سنتزی را تائید کرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of Bene (Pistacia atlantica) oil on oxidative stability of soy bean oil

نویسندگان English

Nasim Dehghan 1
Hassan Barzegar 2
Mohammad Amin Mehrnia 3
Hossein Jooyandeh 4
1 MSc., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Associate Prof., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Assistant Prof., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
4 Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Nowadays, by proving the harmful effects of synthetic antioxidants on human health, food scientists are seeking natural compounds to replace synthetic antioxidants. In this study antioxidant properties of Bene (Pistacia atlantica) oil in stabilizing crude soybean oil were investigated. Treatments were prepared by blending different ratios of Bene oil with soybean oil (1, 3, and 5%w/w) and synthetic antioxidants of TBHQ (100 ppm) and BHT (200 ppm) along with the antioxidant free soybean oil were used as a control to monitor stability at accelerated oxidation conditions (70 °C). At different time intervals (2 to 12 days), peroxide value, acid value and thiobarbituric acid of samples were evaluated. Fatty acid profile of Bene oil was analyzed using gas chromatography and its total phenolic content and antioxidant properties were measured using Folin-Ciocalteu and DPPH methods, respectively. Results showed that the predominant fatty acid in Bene oil was oleic acid (% 56.53) and Free Radical scavenging activity and total phenol content were 64.7 ± 2.6 % and 87.3 ± 4.5 μg/mg, respectively. Accelerated oxidation test showed that antioxidant properties of 5% Bene oil containing samples were comparable with BHT samples. Generally, the results of this study showed the ability of Bene oil in retarding the oxidation of crude soybean oil.

کلیدواژه‌ها English

Oxidation
Fatty acid
Thiobarbituric acid
Antioxidant activity
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