بررسی تاثیر زمان و شرایط نگهداری بر خصوصیات کیفی روغن زیتون بکر و فرابکر

نویسندگان
1 استادیار گروه مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد لاهیجان، لاهیجان، ایران
2 دانشجوی کارشناسی ارشد گروه علوم وصنایع غذایی واحد لاهیجان، دانشگاه آزاد اسلامی ، لاهیجان، ایران
چکیده
این مطالعه به منظور بررسی تاثیر شرایط و زمان نگهداری روغن زیتون بکر وفرابکر‌ بر خصوصیات کیفی آنها صورت گرفته است. در این تحقیق نمونه ها در دو محیط یخچال (4 درجه ی سلیسیوس) و شرایط محیطی (2±25 درجه ی سیلیسیوس) قرار داده شد و در ۳ بازه زمانی مختلف ( روز اول ، 1 ماه و 2 ماه ) مورد آزمایش های کیفی قرار گرفت. نتایج نشان داد شرایط و مدت زمان نگهداری بر کلیه پارامترهای مورد بررسی تاثیرگذار بود. بطوریکه اسیدیته روغن زیتون فرابکر و بکر در حین نگهداری در شرایط محیطی در طول دو ماه افزایش چشمگیری داشت (به ترتیب 12 و 8/13 برحسب درصد اسیداولئیک ) اما در دمای یخچال تا دوماه در اسیدیته هیچیک از روغنها تفاوت معناداری مشاهده نشد. روغن زیتون فرابکر وبکر در طول دو ماه نگهداری در شرایط محیطی افزایش چشمگیری در شاخص پراکسید نیز نشان دادند ( به ترتیب 2/16 و 3/18 میلی اکی والان بر کیلوگرم ) اما در درمای یخچال در هیچ یک از دوره ها افزایش معنادار مشاهده نشد . همچنین اثر محیط و مدت نگهداری بر میزان ضرایب خاموشی(K268 و K232) روغن زیتون های بکر و فرابکر نیز معنادار بود بطوریکه با افزایش زمان نگهداری بر ضرایب خاموشی افزوده شد. روغن هایی که دو ماه در یخچال نگهداری شدند ضریب خاموشی مشابه روغن نگهداری شده در شرایط محیطی در روز نخست را نشان دادند . بنابراین با مطالعه نتایح به نظر میرسد نگهداری روغن زیتون بکر وفرابکر در یخچال گزینه مناسب تری برای حفظ خواص کیفی آنها در مدت زمان طولانی باشد.

واژه های کلیدی: اسیدیته، پراکسید، ضریب خاموشی ، روغن زیتون بکر ، نگهداری
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil

نویسندگان English

AZIN NASROLLAH ZADEH 1
vahid Alipour gaskari 2
1 - Assistant Professor, Department of Food Industry Engineering, Islamic Azad University of Lahijan Branch, Lahijan, Iran
2 MSc Student of the Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Iran
چکیده English

Abstract:

This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.



Keywords: acidity, extinction coefficients, peroxide, storage, virgin olive oil








کلیدواژه‌ها English

acidity
extinction coefficients
Peroxide
Storage
Virgin olive oil
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