بررسی اثر پیش تیمار فراصوت بر استخراج ترکیبات فنولیک گل گیاه درمنه ( Artemisia annua) بر پایداری اکسایشی روغن سویا حاوی عصاره حاصل

نویسندگان
راحیل فائزی خواه 1
احمد پدرام نیا 2
محمد آرمین 3
1 دانشجوی دانشگاه آزاد سبزوار . گروه صنایع غذایی
2 استادیار دانشگاه آزاد اسلامی سبزوار. گروه صنایع غذایی
3 دانشیار دانشگاه آزاد اسلامی سبزوار . گروه زراعت و اصلاح نباتات
10.22034/FSCT.21.147.45
چکیده
امروزه یکی از مشکلات صنعت غذا استفاده از ترکیبات سنتزی به عنوان نگهدارنده می‌باشد که خطرات بالقوه هر کدام از این ترکیبات جهت سلامتی انسان­ها به اثبات رسیده است. در حال حاضر در صنعت روغن از آنتی‌­اکسیدان­های سنتزی مثل بوتیل هیدروکسی آنیزول و بوتیل هیدروکسی تولوئن استفاده می‌گردد. هدف از این تحقیق، بررسی اثر پیش ‌تیمار فراصوت بر استخراج ترکیبات فنولیک گل گیاه درمنه بر پایداری اکسایشی روغن حاوی عصاره حاصل می‌باشد. در این پژوهش از عصاره استخراجی گل گیاه درمنه Artemisia annua)) با کمک پیش تیمار فراصوت با شدت ثابت24کیلوهرتز و دمای ثابت آزمایشگاه و زمان‌های اعمال امواج فراصوت ده، بیست‌ و سی‌ دقیقه و استخراج حلال متانول به روش ماسراسیون با زمان ثابت 48 ساعت ودر دمای ثابت آزمایشگاه (شاهد) به منظور پایدارسازی روغن سویا استفاده شد. با کمک روش سطح پاسخ مناسب‌ترین پیش تیمار فراصوت با زمان30 دقیقه انتخاب شد. سپس از پیش تیمار فراصوت با زمان 30 دقیقه غلظت‌های مختلف صفر، 50، 100، 250، 500، و 1000 تهیه شد. نتایج نشان داد که پیش تیمار با غلظت 1000پی‌پی‌ام با بیشتر‌ین میزان استخراج ترکیبات فنلی (15/28) میلی‌گرم برگرم و قدرت مهار کنندگی رادیکال آزاد DPPH (30/53) درصد مناسب‌ترین نمونه بود که به روغن اضافه شد و آزمون‌های مربوط به پایداری روغن سویا شامل: اندیس پر‌اکسید،‌ اندیس اسیدی و شاخص تیوباربیتوریک اسید انجام گرفت که بنابر نتایج آزمون‌ها روند صعودی داشته و بیشترین اثر پایدار کنندگی عصاره درمنه در غلظت 1000 پی‌پی‌‌ام بود.

موضوعات

عنوان مقاله English

Investigating the effect of ultrasound pretreatment on the extraction of phenolic cpmpounds from Artemisia annua flowers oxidative stability of soybean oil containing the resulting extract

نویسندگان English

rahil faezikhah 1
Ahmad Pedram Nia 2
Mohmmmad Armin 3
1 Student of Azad Sabzevar University. Food industry group
2 Assistant Professor Sabzevar Islamic Azad University. Food industry group
3 Associate Professor, Sabzevar Islamic Azad University , Department of Agriculture and Plant Breeding
چکیده English



Today, one of the problems of the food industry is the use of synthetic compounds as preservatives, the potential dangers of each of these compounds for human health have been proven. Currently synthetic antioxidants such as butyl hydroxyl anisole and butyl hydroxyl toluene are used in the oil industry. The purpose of this research is to investigate the effect of ultrasound pretreatment on the extraction of phenolic compounds from the herb flower on oxidative stability of the oil containing the resulting extract. In this research, from the extract of Artemisia annua flower with the help of ultrasound pretreatment with a fixed intensity of 24KHz and a fixed temperature of the laboratory and the application times of ultrasound waves is 10, 20 and 30 minutes and methanol solvent extraction by maceration method with a fixed time of 48 hours and it was used a stabilize soybean oil at a constant temperature in the laboratory (control). With the help of the response level method, the most appropriate ultrasonic pretreatment for 30 minutes. Then, different concentrations of 0,50, 100, 250, 500 and 1000 ppm were prepared after ultrasonic pretreatment for 30 minutes. The results showed that the pretreatment with a concentration 0f 1000 ppm with the highest amount of phenolic compound extaction (28/15) mg/g and DPPH free radical inhibitory power (53/30)% was the most suitable sample that was added to the oil and The tests related to the stability of soybean oil including: peroxide index, acid index and thiobarbituric acid index were performed, which according to the results of the tests had an upward trend and the most stabilizing effect was at a concentration of 1000 ppm.




کلیدواژه‌ها English

ultrasonic treatment-phenolic compounds-peroxide-response surface methodology-Thiobarbituric acid
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