بررسی تأثیر افزودن ترکیبات زیست‌فعال دانه‌ی کدو تخم کاغذی استخراج شده به روش حلال با کمک امواج فراصوت بر پایداری اکسایشی گوشت گوسفند چرخ شده

نویسندگان
فرشته نوروزی 1
ماندانا بی مکر 1
علی گنجلو 1
مجید امین زارع 2
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
2 گروه بهداشت و ایمنی مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی زنجان، زنجان، ایران
10.22034/FSCT.21.146.68
چکیده
در پژوهش حاضر، بازیابی ترکیبات زیست‌فعال از دانه‌ی کدو تخم کاغذی با استفاده فناوری حلال به کمک امواج فراصوت تحت شرایط دامنه‌ی امواج فراصوت 50 درصد، دما 57 درجه سلسیوس و مدّت زمان 54 دقیقه انجام پذیرفت. ترکیبات فنولی عمده موجود در ترکیبات زیست‌فعال توسط کروماتوگرافی مایع با کارایی بالا شناسایی گردید. در ادامه، تأثیر استفاده از ترکیبات زیست‌فعال بازیابی شده بر پایداری اکسایشی گوشت گوسفند چرخ شده در دمای یخچال به مدت 15 روز مطالعه شد. مقدار پی اچ، شاخص پراکسید (PV)، شاخص تیوباربیتوریک اسید (TBARS) و ارزیابی حسی نمونه‌ها در فواصل زمانی 5 روزه مورد بررسی قرار گرفت. بر اساس نتایج، ترکیبات فنولی مختلف عمدتاً شامل کوماریک اسید، سیرینجیک اسید، فرولیک اسید، کافئیک اسید، وانیلیک اسید و پروتوکاتکویک اسید در ترکیبات بازیابی شده شناسایی گردید که در میان آنها کوماریک اسید (17/0 ± 36/14 میلی‌گرم بر گرم) دارای بالاترین مقدار بود. نمونه‌ی کنترل منفی بیشترین میزان شاخص پراکسید را در تمامی روزهای نگهداری داشت. شاخص پراکسید در نمونه حاوی ترکیبات زیست‌فعال بازیابی شده به‌طور قابل توجهی کمتر از نمونه کنترل منفی و سپس نمونه حاوی ترکیب ضد اکسایش مصنوعی در طی 15 روز نگهداری در دمای 4 درجه سلسیوس بود. نتایج نشان داد که استفاده از ترکیبات زیست‌فعال دارای اثر قابل توجّهی بر مقدار پی اچ، PV و TBARS نمونه‌های تیمار شده در طی 15 روز نگهداری در دمای 4 درجه سلسیوس است. همچنین بر اساس نتایج ارزیابی حسّی، بهبود ویژگی‌های حسّی شامل رنگ، بو و مقبولیّت کلی در نمونه‌های حاوی ترکیبات زیست‌فعال در مقایسه با سایر نمونه‌ها مشاهده شد.
کلیدواژه‌ها
دانه‌ی کدو تخم کاغذی
ترکیبات فنولی
پایداری اکسایشی
گوشت گوسفند چرخ شده

موضوعات

عنوان مقاله English

Evaluation the effect of Cucurbita pepo seeds bioactive compounds obtained via ultrasound-assisted extraction on oxidative stability of ground mutton meat

نویسندگان English

Fereshteh Noroozi 1
Mandana Bimakr 1
Ali Ganjloo 1
Majid Aminzare 2
1 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
چکیده English

In the current study, ultrasound-assisted extraction of bioactive compounds from Cucurbita seeds was performed using ultrasound amplitude of 50%, temperature of 57 °C and 54 min sonication time. The major phenolic compounds were determined using high-performance liquid chromatography. The effect of bioactive compounds on the oxidative stability of ground mutton beef at refrigerated temperature was evaluated. The values of pH, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and sensorial evaluation were performed during storage of samples considering 5-day intervals. According to the results, coumaric acid, syringic acid, ferulic acid, caffeic acid, and protocatechuic acid were detected in the bioactive compounds extracted while coumaric acid (14.36 ± 0.17 mg/g) showed the highest content among the others. The highest value of PV was determined in the negative control, while the lower values were observed in the samples treated with natural and then synthetic bioactive compounds during 15 days of storage at 4 °C. According to the results from sensorial analysis, the improved characteristics of color, odor, and total acceptance was observed in the treated samples with the bioactive compounds obtained from Cucurbita seeds.

کلیدواژه‌ها English

Cucurbita seeds
phenolic compounds
Oxidative stability
Ground mutton meat
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