تأثیر فرم آزاد و ریزپوشانی با نانولیپوزوم عصاره گیاهان برگ‌بو و رزماری بر رفتار برخی از شاخص‌های شیمیایی مواد فساد در ماهی کپور نقره‌ای نگهداری شده در دمای یخچال

نویسندگان
جلال اعلا 1
محمد احمدی 1
لیلا گلستان 1
سیداحمد شهیدی 2
نبی شریعتی فر 3
1 گروه بهداشت مواد غذایی، واحد آیت ا… آملی، دانشگاه آزاد اسلامی
2 گروه علوم و صنایع غذایی، واحد آیت ا… آملی، دانشگاه آزاد اسلامی
3 گروه مهندسی بهداشت محیط، دانشکده بهداشت، دانشگاه علوم پزشکی تهران
10.22034/FSCT.19.131.275
چکیده
در این مطالعه تأثیر عصاره گیاهان برگ‌بو و رزماری به دو فرم آزاد و ریزپوشانی شده با لیپوزوم، بر شاخص‌های شیمیایی مولد فساد (TVB-N و TBA) در ماهی کپور نقره­ای چرخ‌کرده، موردبررسی قرار گرفت. پس از استخراج، عصاره‌ها از نظر ترکیبات فنلی و فلاونوئیدی مورد ارزیابی قرار گرفتند. تیمارهای مورد بررسی در ماهی کپور نقره­ای چرخ‌کرده شامل تیمار شاهد، تیمارهای حاوی 1 و 5/1 درصد از عصاره آزاد گیاهان برگ‌بو و رزماری و تیمارهای حاوی 1 و 5/1 درصد از عصاره‌های ریزپوشانی شده با لیپوزوم بوده که در دمای یخچال و در زمان‌های صفر، 4، 8 و 12 روز با 3 تکرار مورد بررسی قرار گرفتند. نتایج نشان داد که میزان ترکیبات فنلی و فلاونوئیدی در عصاره رزماری مطلوب‌تر از برگ‌بو بوده است. میزان ترکیبات فنلی در عصاره رزماری 66/344 و در عصاره برگ بو 66/257 میلی‌گرم اسید گالیک/ گرم عصاره بود. همچنین میزان ترکیبات فلاونوئیدی در عصاره رزماری 33/245 و در عصاره برگ‌بو 26/151 میلی‌گرم روتین/ گرم عصاره بود. نتایج تغییرات شیمیایی در ماهی کپور نقره­ای چرخ‌کرده، نشان داد که با افزایش زمان نگهداری ماهی در دمای یخچال، پارامترهای مذکور افزایش‌یافته ولی بااین‌وجود، در تیمار حاوی فرم ریزپوشانی شده دو گیاه برگ‌بو و رزماری (غلظت 5/1 درصد)، تغییرات به‌طور معنی‌داری کندتر از سایر تیمارها بوده است. با توجه به نتایج به‌دست‌آمده می‌توان نتیجه‌گیری کرد که به‌طورکلی افزودن عصاره گیاهان برگ‌بو و رزماری در غلظت 5/1 درصد، باعث حفظ کیفیت ماهی کپور نقره­ای ازلحاظ شاخص‌های کیفی شیمیایی می‌شود.
کلیدواژه‌ها
خواص آنتی‌اکسیدانی
شاخص‌ها شیمیایی
گیاه برگ‌بو
گیاه رزماری
لیپوزوم
ماهی کپور نقره‌ای

موضوعات

عنوان مقاله English

The effect of free form and microcoating with nanoliposomes of Laurus nobilis and Rosemary leaves extracts on the behavior of some chemical indicators of spoilage in Silver carp fish kept at refrigerator temperature

نویسندگان English

Jalal Aala 1
Mohammad Ahmadi 1
Leila Golestan 1
Seyed-Ahmad Shahidi 2
Nabi shariatifar 3
1 Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University
2 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University
3 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences
چکیده English

In this study, the effect of bay laurel and rosemary leaf extracts in two forms, free and nanoliposome, on the chemical indices of spoilage (TVB-N) and (TBA) in minced Silver carp fish was investigated. Extracts were evaluated for phenolic and flavonoid compounds. The treatments studied in minced Silver carp fish included control treatment, treatments containing 1 and 1.5% of free extract of Laurus nobilis leaves and Rosemary and treatments containing 1 and 1.5%. It is one of the liposome-coated extracts that was tested at refrigerator temperature at 0, 4, 8 and 12 days with 3 replications. The results showed that the amount of phenolic and flavonoid compounds in rosemary extract was more favorable than fragrant leaves. The aqueous extract of rosemary had higher levels of phenolic (344.66 mg gallic acid / g extract) and flavonoid (245.33 mg Rutin / g extract) compounds compared to the bay laurel extract (257.66 mg gallic acid / g extract) and (151.26 mg Rutin / g extract) respectively. The results of chemical changes in minced Silver carp showed that with increasing the storage time of fish at refrigerator temperature, the mentioned parameters increased, but nevertheless, in the treatment containing the finely coated form of two plants, Laurus nobilis leaves and rosemary (concentration 1.5%), The changes were significantly slower than other treatments, and according to the results, it can be concluded that in general, the addition of extracts Odor of Laurus nobilis and rosemary leaves in a concentration of 1.5%, maintains the quality of Silver carp fish in terms of chemical quality indicators.

کلیدواژه‌ها English

Antioxidant properties
Bay laurel
Chemical indicators
Liposome
Rosemary plant
Silver carp
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