تأثیر پیش تیمار مایکروویو و روش استخراج بر ترکیب اسید های چرب و برخی ویژگی های شیمیایی روغن دانه گوجه فرنگی

نویسندگان
زهرا ممیوند
آریو امامی فر
مصطفی کرمی
فخرالدین صالحی
گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.21.152.132
چکیده
شناسایی و استحصال منابع روغنی جدید از ضایعات مواد غذایی نظیر دانه گوجه­فرنگی و بهینه­سازی روش استخراج آن جهش بزرگی در تامین روغن خوراکی است. هدف از این پژوهش بررسی اثر پیش­تیمار مایکروویو و روش استخراج بر ترکیب اسید­های چرب و برخی ویژگی­های شیمیایی روغن دانه ­گوجه­فرنگی بود. پیش­تیمار دانه­ها با امواج مایکرویوو (0، 200 و 500 وات) طی زمان­های مختلف (0، 1، 3 و 5 دقیقه) انجام و روغن دانه­ها با روش سوکسله و پرس استخراج گردید. ترکیب اسید­های چرب روغن با دستگاه کروماتوگرافی گازی تعیین گردید. ویژگی­های اسید­های چرب با استفاده از شاخص­ اسید­های چرب اشباع (SFA)، اسیدهای چرب تک غیر­اشباع (MUFA)، اسیدهای چرب چند غیراشباع (PUFA) و پایداری اکسیداتیو (Se Index) ارزیابی ­گردید. تجزیه و تحلیل داده‌ها بر اساس آزمایش فاکتوریل در قالب طرح آماری کاملاً تصادفی در سه تکرار انجام شد. اسیدهای چرب لینولئیک (73/51 درصد)، اولئیک (85/25 درصد) و پالمیتیک (84/12 درصد) به عنوان بیشترین اسیدهای چرب­ روغن دانه گوجه­فرنگی تعیین شدند (05/0p<). روغن استخراج شده با دو روش پرس و سوکسله به ترتیب دارای متوسط عدد پراکسید 58/0 و 2/2 میلی­اکی والان اکسیژن در هر کیلوگرم روغن و عدد اسیدی 1/0 و 14/0 میلی­گرم هیدروکسید پتاسیم در هرگرم روغن بود. افزایش توان (500 وات) و زمان (5 دقیقه) پیش­تیمار دانه ها با مایکروویو در هر دو روش استخراج با سوکسله و پرس، عدد پراکسید، عدد اسیدی و مقادیر اسیدهای چرب تک غیراشباع را افزایش و اسیدهای چرب چند غیراشباع و شاخص پایداری اکسیداتیو روغن استحصالی را کاهش داد (05/0p<). کیفیت روغن دانه گوجه­فرنگی بدون پیش تیمار و استخراج شده با دو روش پرس وسوکسله و پس از پیش­تیمار دانه­ها با امواج مایکروویو (توان 500 وات طی 5 دقیقه) از نظر عدد پراکسید و اسیدی در محدوده مصرف مجاز استاندارد قرار داشت.
کلیدواژه‌ها
روغن دانه گوجه‌فرنگی
پروفایل اسید چرب
ویژگی‌های شیمیایی

موضوعات

عنوان مقاله English

The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil

نویسندگان English

Zahra Mamivand
Aryou Emamifar
Mostafa Karami
Fakhreddin Salehi
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, 65178-38695, Iran
چکیده English

Identifying and extracting new sources of edible oil from food waste, such as tomato seeds and optimizing extraction conditions is a major step forward in edible oil production. The effects of the extraction method and microwave pretreatment of tomato seeds on the fatty acids profile of oil samples and their chemical characteristics were evaluated. The seeds were treated with microwaves power levels (0, 200 and 500 W) and different process times (0, 1, 3 and 5 min) and their oil was extracted by Soxhlet and press methods. The fatty acids composition of the oils was determined by gas chromatography. Fatty acid properties of the oil samples were evaluated by the saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and oxidative stability (Se Index) indexes. Data were analyzed with a factorial treatment structure in a completely randomized design in three replicates. The dominant fatty acids in the profile of oil samples were linoleic acid (51.73 %), oleic acid (25.85 %), and palmitic acid (12.84 %). The mean peroxide and acid values of seed oil obtained by press and Soxhlet methods were 0.58 and 2.2 milliequivalents of oxygen per kilogram of oil and 0.1 and 0.14 milligrams of potassium hydroxide per gram of oil, respectively. The increase of the microwave powers (from 200 to 500 W) and process times (from 0 to 5 min) of tomato seeds in both Soxhlet and press extraction methods increased the peroxide value, acid value and SFA index and decreased PUFA and Se index of the tomato seeds oil (p<0.05). The quality of the tomato seed extracted oil by two methods of pressing and Soxhlet and following microwave pretreatment seeds (500 W for 5 min) in terms of peroxide value and acid value was found to be in the standard range recommended.


کلیدواژه‌ها English

Tomato seed oil
Fatty acid profile
Chemical properties
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