تغییرات در ویژگی‌های کیفی روغن استخراج شده با پرس سرد از سیاه‌دانه پیش تیمار شده با محلول اتانولی در طی نگهداری

نویسندگان
روشنک حق گوی 1
صدیف آزادمرد دمیرچی 2
محمدعلی تربتی 3
مریم خاکباز حشمتی 4
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران
2 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران
3 دانشیار، گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی و خدمات بهداشتی- درمانی تبریز، تبریز، ایران
4 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی دانشگاه تبریز، تبریز، ایران
10.22034/FSCT.20.138.162
چکیده
گزارش­های علمی فراوانی در مورد اثرات سلامت بخشی همچون ضد سرطانی، ضد دیابتی، ضد میکروبی، ضد التهابی و خاصیت آنتی­اکسیدانی برای روغن سیاه­دانه منتشر شده­ است. هر چند، یکی از مشکلات اساسی در استخراج روغن از سیاه­دانه، بازده پایین و هم­چنین کیفیت پایین روغن استخراجی است. روش­های مختلفی همچون تیمار با مایکروویو، برشته­کردن و رطوبت­دهی برای بهبود شرایط استخراج و کیفیت روغن سیاه­دانه قبل پرس سرد انجام شده ­است. در این مطالعه، سیاه­دانه با اتانول (70 درصد) در درصدهای صفر (نمونه کنترل)، 1، 3 و 6 درصد پیش تیمار و سپس روغن با پرس سرد استخراج شد. ویژگی­های کیفی روغن­های استخراجی (عدد اسیدی، عدد پروکسید، مقدار کلروفیل، مقدار کاروتنوئید و مقدار ترکیبات فنلی) در روز تولید و هر 30 روز در طی 90 روز نگهداری بررسی شد. همچنین پایداری اکسیداتیو روغن سیاه­دانه با آزمون شال اندازه­گیری شد. نتایج نشان داد که با افزایش درصد اتانول در پیش تیمار سیاه­دانه، عدد اسیدی و عدد پروکسید به طور معنی­داری (p < 0.05) کاهش و پایداری اکسیداتیو، مقدار کلروفیل، مقدار کاروتنوئید و مقدار ترکیبات فنلی روغن استخراجی به طور معنی­داری (p < 0.05) افزایش یافت. در طی نگهداری، عدد اسیدی و عدد پروکسید نمونه­های روغن افزایش و مقدار کلروفیل و مقدار کاروتنوئید به دلیل تجزیه مقادیر آن­ها کاهش یافت. در پایان نگهداری، روغن استخراجی از سیاه­دانه پیش تیمار شده با بالاترین درصد اتانول، کمترین مقدار عدد اسیدی (mg NaOH/g oil 61/4) و عدد پروکسید (meq O2/Kg oil 03/7) و بیشترین مقدار کلروفیل (mg/Kg oil 21/21)، مقدار کاروتنوئید (mg/Kg oil 86/3) و مقدار ترکیبات فنلی (caffeic acid/Kg of oil 30/496) و پایداری اکسیداتیو را در بین تمام نمونه­های روغن داشت. در کل نتایج نشان داد که می­توان برای بهبود ویژگی­های کیفی و پایدارسازی روغن از سیاه­دانه پیش تیمار شده با اتانول قبل پرس سرد استفاده کرد.
کلیدواژه‌ها
سیاه‌دانه
پیش تیمار شده با اتانول
پرس سرد
روغن

موضوعات

عنوان مقاله English

Changes in qualitative properties of cold press extracted oil from Nigella sativa L. seed pre-treated with ethanol solution during storage

نویسندگان English

Roshanak Haghgouy 1
Sodeif Azadmard-Damirchi 2
Mohammad Ali Torbati 3
Mariam Khakbaz Heshmati 4
1 M.Sc. Graduated Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
3 Associate Professor, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Science, Tabriz, Iran
4 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
چکیده English

Many scientific reports have been published about the health effects of black cumin seed (Nigella sativa) oil such as anti-cancer, anti-diabetic, anti-microbial, anti-inflammatory and antioxidant properties. However, one of the main problems in extracting oil from black cumin seed (BS) is the low yield and also the low quality of the extracted oil. Various methods such as microwave treatment, roasting and soaking have been performed to improve the extraction conditions and quality of BS oil before cold pressing. In this study, BS was pre-treated with ethanol (70%) at 0 (control sample), 1, 3 and 6% and then oil extracted by cold press. Extracted oil qualitative characteristics (acid value, peroxide value, chlorophyll content, carotenoid content and total phenolic content) were assessed in production day and every 30 days during 90 days of storage. Also, oxidative stability of BS oil was measured by Schaal test. The results demonstrated that by increasing the level of ethanol in the pre-treatment of BS, acid value and peroxide value significantly (p < 0.05) decreased and oxidative stability, chlorophylls, carotenoids and phenolic contents of extracted oil significantly (p < 0.05) increased. Acid value and peroxide value increased and chlorophyll and carotenoid contents due to decomposition of their contents decreased during storage. Oil extracted from BS pre-treated with highest level of ethanol had the lowest acid value (4.61 mg NaOH/g oil) and peroxide value (7.03 meq O2/Kg oil) and the highest chlorophyll (21.21 mg/Kg oil), carotenoid (3.86 mg/Kg oil) and total phenolic (496.3 mg caffeic acid/Kg of oil) contents at the end of the storage. In conclusion, the results showed that pretreatment of BS by ethanol before cold pressing can be used to improve qualitative properties and stabilize the extracted oil.

کلیدواژه‌ها English

Nigella sativa L
Pre-treated with ethanol
cold press
Oil
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