ارزیابی ویژگی های فیزیکوشیمیایی و پایداری اکسیداتیو روغن مغز فندق ایرانی (.Corylus avellana L) تحت شرایط مختلف برشته نمودن توسط مایکروویو

نویسندگان
1 دانش آموخته کارشناسی ارشد گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
2 استادیار گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
چکیده
هدف از این مطالعه، ارزیابی ویژگی های فیزیکوشیمیایی (راندمان استخراج، توسعه رنگ، ترکیب اسیدهای چرب، اندیس یدی، اندیس صابونی، ترکیب استرول ها)، فعالیت مهار رادیکال آزادDPPH و شاخص پایداری اکسیداتیو روغن استخراج شده توسط پرس سرد از مغز های فندق تیمار شده (برشته نمودن برای 0، 5/2، 5 و 5/7 دقیقه توسط مایکروویو) بود. نتایج نشان داد که در اثر پیش تیمار مغز فندق ایرانی توسط مایکروویو، میزان راندمان استخراج روغن، توسعه رنگ و میزان فیتواسترول افزایش می یابد. همچنین طی این پیش تیمار در اندیس صابونی (mg KOH/g oil 188-191) و ترکیب اسیدهای چرب نمونه های روغن مغز فندق اختلاف معنی داری مشاهده نگردید .(p ≥ 0.05) اسیدهای چرب غالب غیر اشباع در نمونه های روغن در کلیه تیمارها به ترتیب اسید اولئیکC18:1c (32/43-78/77) و اسید لینولئیکC18:2c (18/10%-85/9%) تعیین شد. درکلیه تیمارها، فیتواسترول های غالب β- سیتوسترول، Δ-7-اونا استرول، کامپسترول، Δ-7-استیگمااستانول و سیتواستانول تعیین شد. بیشترین فعالیت مهار رادیکال DPPH به ترتیب در نمونه های MW-0 (62/90 %) وMW-2.5 (94/89 %) مشاهده شد. علاوه بر این اندیس پراکسید، اندیس آنیزیدین و اندیس توتوکس روغن فندق شاهد (MW-0) و روغن فندق پیش تیمارشده (MW-2.5) در دمای آون با° C 160 در فواصل 0، 3، 6 و 9 ساعت تعیین شد. همچنین شاخص پایداری اکسیداتیو (OSI) با استفاده از آزمون رنسیمت در دمای° C 120 تعیین شد. نتایج نشان داد که پیش تیمار با مایکروویو یک راهکار نوید بخش جهت ارتقاء راندمان استخراج روغن، محتوای فیتواسترول‌ها و توسعه رنگ R در روغن حاصل از مغز فندق ایرانی می باشد.

واژه های کلیدی: برشته کردن توسط مایکروویو، پرس سرد، پایداری اکسیداتیو، روغن مغز فندق، فیتواسترول
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of Physicochemical Properties and Oxidative Stability of Persian Hazelnut (Corylus avellana L.) Kernel Oil Under Different Microwave Roasting Conditions

نویسندگان English

Seyedeh Sara Siadati 1
Neda Ahmadi Kamazani 2
1 MSc. Graduated of the Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran
2 Assistant Professor of the Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
چکیده English

The aim of this study was to evaluate the physicochemical characteristics (extraction yield, color development, fatty acid profile, iodine value, saponification value, phytosterol profile(, DPPH radical scavenging activity and oxidative stability of cold pressed hazelnut oil extracted from microwave pretreated kernels (0, 2.5, 5 and 7.5 min, 600 W). The results showed that microwave pretreatment of persian hazelnut kernel increased the oil extraction yield, color development and phytosterol contents of all oil samples. Also, no significant differences (p≥ 0.05) were observed during microwave pretreatment in saponification value (188-191 mg KOH/g oil) and fatty acids profile of hazelnut kernel oil samples. The predominant unsaturated fatty acids in oil samples in all treatments were determined as oleic acid C18:1c (77.43-78.32%) and linoleic acid C18:2c (9.85-10.18%), respectively. The predominant phytosterols in oil samples in all treatments were determined as β-sitosterol, Δ-5-Avenasterol, Campesterol, Δ-7-stigmastanol and sitostanol. The highest DPPH radical scavenging activity were observed in oil samples of MW-0 (90.62%) and MW-2.5 (89.94%), respectively. In addition, peroxide value, anisidine value and totox value of control hazelnut oil (MW-0) and pretreated hazelnut oil (MW-2.5) at an oven temperature of 160 ° C at 0, 3, 6 and 9 h intervals were determined. Also oxidative stability index (OSI) was determined by rancimat test at 120 ° C. The results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and phytosterol contents in obtained oil from persian hazelnut kernels.



Keywords: microwave roasting, cold press, oxidative stability, hazelnut kernel oil, phytosterols


کلیدواژه‌ها English

Microwave roasting
cold press
Oxidative stability
hazelnut kernel oil
Phytosterols
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