بررسی تاثیر نانولیپوزوم‌های حاوی آسکوربیل پالمیتات بر پایداری اکسایشی روغن سویا

نویسندگان
حمید بخش آبادی 1
محمد گنجه 1
زینب رستمی 2
علی منصورنیا 3
سید مهدی حسینی 3
1 گروه کشاورزی، مرکز آموزش عالی میناب، دانشگاه هرمزگان، بندرعباس، ایران.
2 عضو هیات علمی گروه مهندسی کشاورزی، دانشگاه فنی و حرفه‌ای، ایران
3 شرکت پنبه و دانه‌های روغنی خراسان، نیشابور، ایران
10.22034/FSCT.21.154.50
چکیده
آسکوربیل پالمیتات یک استر محلول در چربی ویتامین C و اسید پالمتیک می‌باشد که از این ترکیب برای افزایش پایداری اکسایشی روغن‌ها استفاده می‌شود و در این مطالعه به‌منظور افزایش پایداری آن نسبت به شرایط محیطی حرارت، رطوبت، اکسایش و نور از فناوری‌های درون پوشانی (نانولیپوزوم) در روغن سویا پالایش شده فاقد آنتی‌اکسیدان استفاده گردید. در این مطالعه از 5 غلظت نانولیپوزوم حاوی آسکوربیل پالمیتات (0، 50، 100، 200 و 500 پی‌پی‌ام) برای افزایش پایداری اکسایشی روغن سویا نگهداری شده در دمای 63 درجه سانتی‌گراد (آون الکتریکی) برای مدت زمان 16 روز استفاده گردید و آزمون‌هایی از قبیل اسیدیته، پراکسید، دی‌ان مزدوج، آنیزیدین و پایداری اکسایشی روی آن روغن‌ها انجام گرفت. نتایج نشان داد که با افزایش زمان نگهداری میزان اسیدیته، دی‌ان مزدوج و آنیزیدین افزایش یافت ولی با افزایش غلظت نانولیپوزوم حاوی آسکوربیل پالمیتات روند افزایش این ویژگی‌ها از شدت کمتری برخوردار بود. با افزایش زمان نگهداری تا روز 12‌ام، میزان پراکسید نمونه‌ها افزایش و سپس کاهش یافت و با افزایش غلظت آنتی‌اکسیدان میزان پراکسید نمونه‌ها کاهش یافت. از طرفی نشان داده شد که افزایش غلظت نانولیپوزوم از صفر تا 500 پی‌پی‌ام در روغن سویا، میزان پایداری اکسایشی را در حدود 96 درصد افزایش می‌دهد. در نهایت مشخص گردید که افزایش غلظت نانولیپوزوم‌های حاوی آسکوربیل پالمیتات در روغن سویا، اکسیداسیون روغن را کاهش می‌دهد.
کلیدواژه‌ها
آسکوربیل پالمیتات
پایداری اکسایشی
روغن سویا
نانولیپوزوم

موضوعات

عنوان مقاله English

Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil

نویسندگان English

Hamid Bakhshabadi 1
Mohammad Ganje 1
Zinab Rostami 2
Ali Mansournia 3
Seid Mehdi Hosseini 3
1 Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
2 2-Faculty member of Agricultural Engineering Department, Technical and Vocational University, Iran
3 Khorasan Cotton and Oilseeds Company, Neyshabour, Iran.
چکیده English

Ascorbyl palmitate is a fat-soluble ester of vitamin C and palmitic acid, which is used to increase the oxidative stability of oils. In this study, in order to increase its stability to the environmental conditions of heat, humidity, oxidation and light, encapsulation technologies (nanoliposome) were used in refined soybean oil without antioxidants. In this regard, in this study, 5 concentrations of nanoliposomes containing ascorbyl palmitate (0, 50, 100, 200 and 500 ppm) were used to increase the oxidative stability of soybean oil stored at 63°C (electric oven) for a period of 16 days. Tests such as acidity, peroxide, conjugated dienes, anisidine and oxidative stability were performed on those oils. The results showed that acidity, conjugated dienes and anisidine increased with increasing storage time, but with increasing concentration of nanoliposome containing ascorbyl palmitate, the increase in these characteristics was less intense. By increasing the storage time until the 12th day, the amount of peroxide in the samples increased and then decreased, and with the increase in the antioxidant concentration, the amount of peroxide in the samples decreased. On the other hand, it was shown that increasing the concentration of nanoliposome from zero to 500 ppm in soybean oil increases the oxidative stability by about 96%. Finally, it was found that increasing the concentration of nanoliposomes containing ascorbyl palmitate in soybean oil reduces oil oxidation.

کلیدواژه‌ها English

Ascorbyl Palmitate
Oxidative stability
Soybean oil
Nanoliposome
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