ارزیابی فعالیت آنتی اکسیدانی عصاره جوانه بروکلی در پایداری اکسایشی روغن سویا در دمای تسریع شده 60oC

نویسندگان
گروه مهندسی علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
چکیده
به منظور افزایش پایداری اکسایشی روغن­ها از انواع آنتی­اکسیدان­ها استفاده می­شود. مصرف آنتی­اکسیدان‌های سنتزی به دلیل مسئله سرطان‌زایی، نگرانی‌هایی را به همراه دارد، لذا امروزه استفاده از آنتی­اکسیدان‌های طبیعی جهت توسعه دوره ماندگاری اکسایشی روغن‌ها رو به افزایش است. هدف از این تحقیق بررسی امکان استفاده از عصاره جوانه بروکلی به عنوان یک آنتی­اکسیدان طبیعی جهت توسعه پایداری اکسایشی روغن سویا بود. سطوح مختلف عصاره شامل 200، 400 و 800 پی‌پی‌ام به روغن سویا افزوده شدند و این نمونه‌ها با نمونه فاقد آنتی‌اکسیدان (شاهد) و نمونه حاوی آنتی اکسیدان سنتزی TBHQ (100 پی‌پی‌ام) مقایسه گردیدند. آزمون‌های مختلف شامل اندیس‌های اسیدی، پراکسید، آنیزیدین، توتوکس، تیوباربیتوریک اسید (TBA) و عدد رنسیمت بر روی نمونه‌های روغن طی دوره نگهداری تسریع شده‌ی 18 روزه در دمای °C60 انجام گرفتند. نتایج حاصله نشان داد که طی دوره نگهداری مقادیر اندیس‌های اسیدی، پراکسید، آنیزیدین و TBA نمونه‌های روغن افزایش و عدد رنسیمت به طور معنی‌داری کاهش یافت (p<0.05)، با این حال، سرعت این تغییرات در نمونه شاهد به طور قابل توجهی بالاتر از سایر نمونه‌ها بود. افزودن عصاره جوانه بروکلی و افزایش غلظت آن در نمونه‌ها، سرعت اکسیداسیون لیپیدها و تجزیه تری‌گلیسریدها در روغن‌ها را به طور معنی‌داری کاهش داد (p<0.05) و بیشترین پایداری اکسایشی در نمونه حاوی 800 پی‌پی‌ام عصاره مشاهده شد. این سطح از عصاره حتی فعالیت ضداکسایشی بالاتری نسبت به آنتی اکسیدان سنتزی TBHQ نشان داد. در نهایت نتایج این تحقیق حاکی از فعالیت آنتی‌اکسیدانی قابل توجه عصاره جوانه بروکلی در روغن سویا بود و بنابراین از این عصاره در سطح 800 پی‌پی‌ام می‌توان به عنوان یک آنتی اکسیدان طبیعی جهت توسعه دوره ماندگاری اکسایشی و پایداری روغن سویا استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of antioxidant activity of broccoli (Brassica oleracea) sprout extract on oxidative stability of soybean oil under accelerated storage at 60°C

نویسندگان English

seid reza mosavy
Ali Najafi
Homa Baghaei
Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
چکیده English

In order to increase the oxidative stability of oil, various antioxidants are used. The use of synthetic antioxidants causes concern for the health of consumers due to their carcinogenicity, so today the food industry seeks to use natural alternatives instead of synthetic types to improve the oxidative shelf life of oils. Therefore, the aim of this research was to investigate the possibility of using broccoli sprouts extract (BSE) as a natural antioxidant to develop the oxidative stability of soybean oil. Different levels of BSE, including 200, 400, and 800 ppm, were added to soybean oil and these samples were compared with samples without antioxidants (control) and sample containing TBHQ synthetic antioxidants (100 ppm). Different tests including acid, peroxide, anisidine, totox, thiobarbituric acid (TBA) indexes, and Rancimat number were performed on the oil samples during the accelerated storage period of 18 days at a temperature of 60 °C. The obtained results showed that during the storage period, the values of acid, peroxide, anisidine, totox, and TBA indexes of oil samples increased and the Rancimat number decreased significantly (p<0.05), however, the rate of these changes in the control sample was significantly higher than other samples. Adding BSE and increasing its concentration in the samples significantly reduced the rate of lipid oxidation and triglycerides decomposition in oils (p<0.05), and the highest oxidative stability was observed in the sample containing 800 ppm of BSE. This level of the BSE showed even higher antioxidant activity than the TBHQ synthetic antioxidant. Finally, the results of this study indicated the antioxidant activity of BSE in soybean oil, and therefore, this extract at the level of 800 ppm can be used as a natural antioxidant to develop the oxidative shelf life and stability of soybean oil.

کلیدواژه‌ها English

Soybean oil
Oxidation
Natural antioxidant
Broccoli sprout extract
Oxidative stability
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