خشک کردن هوای داغ نعناع: مدل‌سازی تغییرات افت وزن، ترکیبات فنولی و خواص آنتی اکسیدانی با روش سطح پاسخ

نویسندگان
نرجس آقاجانی 1
امیر دارایی گرمه خانی 2
عباسعلی ساری 3
محمد امین نوروزی 4
1 استادیار، گروه مهندسی علوم و صنایع غذایی، دانشکده صنایع غذایی بهار، دانشگاه بوعلی سینا، همدان، ایران.
2 دانشیار، گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
3 استادیار، گروه بهداشت و کنترل کیفی مواد غذایی، دانشکده پیرا دامپزشکی، دانشگاه بوعلی سینا، همدان، ایران
4 دانش آموخته کارشناسی، گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران.
10.22034/FSCT.19.133.127
چکیده
در این تحقیق تأثیر دما و زمان خشک کردن هوای داغ بر میزان افت وزن، ترکیبات فنولی کل و ویژگی‌های آنتی اکسیدانی برگ نعناع بررسی و با روش سطح پاسخ بهینه سازی شد. نتایج نشان داد که با افزایش زمان و دمای خشک کردن میزان افت وزن و ترکیبات فنولی کل برگ نعناع افزایش یافت و زمان خشک کردن تأثیر بیشتری بر تغییرات این دو پارامتر در مقایسه با دمای خشک کردن داشت. ترکیبات فنولی کل نمونه­ها با افزایش زمان خشک کردن افزایش یافت اما با افزایش دمای خشک کردن در ابتدای فرآیند میزان ترکیبات فنولی کل نمونه­ها افزایش یافت. قابلیت مهار رادیکال فعال DPPH نمونه‌ها با افزایش زمان خشک کردن (تا 176 دقیقه) کاهش و سپس با افزایش زمان خشک کردن افزایش یافت. نتایج نشان داد که اعمال دماهای خشک کردن تا 50 درجه سانتی‌گراد باعث افزایش مهار DPPH شد و دماهای خشک کردن بالاتر منجر به کاهش قابلیت مهار رادیکال DPPH نمونه‌ها شد. افزایش زمان و دمای خشک کردن باعث کاهش ظرفیت آنتی اکسیدانی و فعالیت احیاء کنندگی آهن (FRAP) نمونه‌ها شد که شیب تغییرات FRAP و ظرفیت آنتی اکسیدانی نمونه‌ها با تغییرات زمان خشک کردن شدیدتر از تغییرات دمای خشک کردن می‌باشد. بهترین شرایط برای خشک کردن هوای داغ برگ‌های نعناع شامل استفاده از دمای 91/59 درجه سانتی‌گراد و زمان خشک کردن 52 دقیقه می‌باشد و با اعمال شرایط بهینه میزان افت وزن، ترکیبات فنولی کل، درصد مهار رادیکال DPPH نعناع خشک تولیدی به ترتیب برابر 98/69%، 90/6 میلی­گرم بر گرم وزن خشک و 68/89% می‌باشد که مطلوبیت این شرایط بهینه 746/0 می‌باشد. نتایج اعتبار سنجی شرایط بهینه در شرایط واقعی بسیار به نتایج مربوط به شرایط بهینه پیش­بینی شده با روش سطح پاسخ شبیه می‌باشد.

کلیدواژه‌ها
خشک کردن هوای داغ
برگ نعناع
ترکیبات فنولی
ویژگی‌های آنتی اکسیدانی
روش سطح پاسخ

موضوعات

عنوان مقاله English

Hot oven drying of mint leaves: modeling weight loss, phenolic compounds and antioxidant properties variation by using response surface method

نویسندگان English

Narjes Aghajani 1
Amir Daraei Garmakhany 2
Abbas Ali Sari 3
Mohammad amin Nourozi 4
1 Assistant Prof. Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamadan, Iran.
2 Associate Prof. Department of Food Science and Technology, Toyserkan Faculty of Engineering and natural resources, Bu-Ali Sina University, Hamadan, Iran.
3 Assistant Professor, Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina University, Hamedan, Iran.
4 Graduated student, Department of Food Science and Technology, Toyserkan Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamadan, Iran.
چکیده English

In this study, the effect of hot oven drying condition (drying temperature and time) on weight loss, total phenolic compounds and antioxidant properties of mint leaf was investigated and optimized by response surface methodology. The results showed that with increasing drying time and temperature, weight loss and total phenolic compounds of mint leaves increased and drying time had more effect on changes of these two parameters compared to drying temperature. Total phenolic compounds of samples increased with increasing drying time, but with increasing drying temperature at the beginning of the process, the amount of total phenolic compounds of samples increased. The DPPH radical scavenging activity of the samples decreased by increasing the drying time (up to 176 min) and then increased with increasing the drying time. The results showed that applying drying temperatures up to 50 °C increased DPPH scavenging activity and higher drying temperatures resulted in a decrease in DPPH scavenging activity of the samples. Increasing the drying time and temperature reduced the antioxidant capacity and ferric reducing power (FRAP) of the samples, which the slope of the changes in the FRAP and antioxidant capacity of the samples with the changes in drying time is more severe than the drying temperature changes. The best conditions for hot oven drying of mint leaves are using drying temprature of 59.91 °C for 52 minutes and by applying the optimal conditions, the amount of weight loss, total phenolic compounds, and DPPH scavenging percentage of produced dry mint were 69.98%, 6.90 mg/gram of dry weight, 89.68% respectively and the desirability of this optimal condition was 0.746. The results of optimal conditions validation in real conditions are very similar to the results related to the predicted optimal conditions by response surface methodology.

کلیدواژه‌ها English

Hot oven drying
Mint leaves
phenolic compounds
Antioxidant properties
Response surface method
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