بررسی خواص آنتی اکسیدانی عصاره جوانه دانه خردل استخراج شده با امواج فراصوت و اثر آن بر پایداری اکسایشی روغن سویا

نویسندگان
نرگس نسیمی 1
پیمانه قاسمی افشار 2
مریم قراچورلو 3
1 دانشجوی دانشگاه آزاد اسلامی واحد علوم و تحقیقات
2 استادیار دانشگاه آزاد اسلامی واحد کرج دانشگاه آزاد اسلامی واحد هیدج
3 دانشیار دانشگاه آزاد اسلامی واحد علوم و تحقیقات
10.22034/FSCT.20.144.153
چکیده
هدف از این تحقیق بررسی خصوصیات آنتی اکسیدانی عصاره جوانه دانه خردل استخراج شده با استون و متانول در تلفیق با روش فراصوت و بررسی اثر به کارگیری عصاره­ های مذکور در پایداری اکسایشی روغن سویا بود. خصوصیات آنتی اکسیدانی عصاره­های استخراج شده با تعیین میزان کل ترکیبات فنولی، قدرت مهارکنندگی رادیکال آزاد و همچنین قدرت احیاء کنندگی آهن بررسی شد و پایداری نمونه­ های روغن حاوی عصاره پس از آون گذاری در دمای 25 درجه سانتی گراد در روزهای پنجم، دهم، پانزدهم، بیستم، بیست و پنجم و سی ام نگهداری، از طریق انجام آزمون­ های تعیین عدد آنیزیدین، عدد پراکسید، شاخص پایداری اکسایشی، شاخص تیوباربیتوریک اسید مورد ارزیابی قرار گرفت. طرح در قالب کامل تصادفی و با سه تکرار انجام پذیرفت. نتایج حاصل با روش دانکن در سطح معنی داری 05/0 درصد آنالیز شد. نتایج نشان داد که اختلاف آماری معنی داری بین میزان کل ترکیبات فنولی، قدرت مهارکنندگی رادیکال آزاد و همچنین قدرت احیاء کنندگی آهن عصاره ­های متانولی و استونی جوانه دانه خردل وجود نداشت(05/0≥p). اما عصاره خردل استخراج شده با فراصوت از میزان کل ترکیبات فنولی، قدرت مهارکنندگی رادیکال آزاد و همچنین قدرت احیاء کنندگی آهن بالاتری برخوردار بود(05/0≥p).
کلیدواژه‌ها
عصاره استونی
عصاره متانولی
روش فراصوت
روغن سویا
عصاره جوانه خردل

موضوعات

عنوان مقاله English

Investigating the antioxidant properties of mustard seed sprout extract extracted with ultrasound and its effect on the oxidative stability of soybean oil

نویسندگان English

narges nasimi 1
Peymaneh Ghasemi Afshar 2
Maryam Gharachorlo 3
1 Islamic Azad University Science and Research Branch
2 Islamic Azad University Karaj BranchIslamic Azad University Hidaj Branch
3 Islamic Azad University Science and Research Branch
چکیده English

The purpose of this research was to investigate the antioxidant properties of mustard seed sprout extract extracted with acetone and methanol in interpretation by ultrasound method and the effect of using the said extracts on the oxidative stability of soybean oil. The antioxidant properties of the extracts were evaluated by evaluating all the phenolic compounds, the free radical power and also the power of the reviving agents, and the stability of the oil samples containing the extract after baking at 25 degrees centigrade in daytime temperature, fifth. The 15th, 20th, 25th and 30th preservatives were evaluated by performing tests to determine the anisidine number, peroxide number, oxidative stability index, and thiobarturic acid index. The design was carried out in a completely random format with three replications. The results were analyzed with Duncan's method at a significance level of 0.05%. The results showed that there was no statistically significant difference between total phenolic compounds, free radical power, and iron reduction power of methanolic and acetone extracts of mustard seed sprouts (p≥0.05). However, mustard extract extracted by ultrasound had the highest level of phenolic content, free radical scavenging power and also reducing power (p≥0.05).

کلیدواژه‌ها English

Keywords: acetone extract
methanolic extract
ultrasound method
Soybean oil
mustard seed sprout extract
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