روغن دانه خار مریم (marianum Silybum) به عنوان منبع روغنی جدید خوراکی

نویسندگان
سارا فرامرزی 1
صدیف آزادمرد دمیرچی 2
ابراهیم افخمی سرای 3
مهری داخته هارونی 4
1 دانشجوی دکتری، 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 گروه زراعت و اصلاح نباتات، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد تبریز، تبریز، ایران
4 کارشناس ارشد، علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهر قدس، تهران، ایران
10.22034/FSCT.20.145.23
چکیده
روغن‌های گیاهی نقش مهمی در تهیه غذا و همچنین فرمولاسیون مواد غذایی داشته و سهم بسزایی در رژیم غذایی و سلامت ایفا می­کنند. شناسایی و کشت دانه­های روغنی جدید، گامی مهم در جهت تامین روغن مورد نیاز در کشور است. گیاه خار مریم یا ماریتیغال با نام علمی marianum Silybum یک گیاه علفی یک ساله و یا دو ساله می­باشد که از زمان­های قدیم کاربرد­های پزشکی، دارویی و صنعتی فراوانی دارد. این گیاه به دلیل ویژگی‌های بیولوژیکی، نیاز به کود بسیار کم و بخصوص مقاوم به شرایط خشکی و خاک‌های ضعیف است و با شرایط آب و هوایی اغلب مناطق ایران سازگاری دارد. دانه ماریتغال شامل درصد قابل توجهی روغن (20-30%) با ارزش تغذیه­ای بالا به دلیل وجود اسیدهای چرب ضروری مانند اسیدهای لینولئیک (40-60%)، اولئیک (20-32%) و ترکیبات آنتی­اکسیدانی و زیست فعال همچون توکوفرول ­ها، کاروتنوئیدها و استرول­ها است. لذا روغن حاصل از دانه ماریتغال با توجه به مصرف طولانی مدت آن در جوامع مختلف و ترکیبات زیست فعال آن می­تواند به عنوان روغن خوراکی جدیدی موردنظر قرار بگیرد. در این مقاله مروری، نگاهی اجمالی به گیاه ماریتیغال، درصد روغن و ترکیبات آن در مناطق مختلف پرداخته شده است. با توجه به گزارش­های علمی و مقالات، کشت و توسعه این دانه­ی روغنی جدید و ارزشمند با ارزش اقتصادی خوب بعنوان منبع روغنی جدید توصیه می­شود.
کلیدواژه‌ها
روغن ماریتیغال
خصوصیات فیزیکی – شیمیایی
اسید چرب
بازار روغن

موضوعات

عنوان مقاله English

Milk thistle (Silybum marianum) seed oil as a new source of edible oil

نویسندگان English

Sara Faramarzi 1
Sodeif Azadmard-Damirchi 2
Ebrahim Afkhami Sarai 3
Mehri Dakhteh Harouni 4
1 Ph.D. 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 Department of Agronomy and Plant Breeding, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabtriz, Iran
4 MSc in Food Science and Technology, Qods Branch, Islamic Azad University, Tehran, Iran
چکیده English

Vegetable oils play an important role in food preparation and food formulation and play a significant role in diet and health. Identification and cultivation of new oilseeds is an important step in the direction of supplying the required oil in the country. Milk thistle plant with the scientific name of Silybum marianum is a one-year or two-year herb that has many medical, medicinal and industrial uses since ancient times. Due to its biological characteristics, this plant requires very little fertilizer and is particularly resistant to dry conditions and weak soils, and it is compatible with the climate conditions of most regions of Iran. Milk thistle seed contains a significant percentage of oil (20-30%) with high nutritional value due to the presence of essential fatty acids such as linoleic acid (40-60%), oleic acid (20-32%) and antioxidant and bioactive compounds such as tocopherols, carotenoids and sterols. Therefore, the oil obtained from milk thistle seed can be considered as a new edible oil due to its long-term consumption in different societies and its bioactive compounds. In this review article, a brief look at milk thistle plant, oil percentage and its composition in different regions has been discussed. According to scientific reports and articles, the cultivation and development of this new and valuable oil seed with good economic value is recommended as a new source of edible oil.

کلیدواژه‌ها English

milk thistle oil
Physicochemical properties
Fatty acid
edible oil market
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