بهبود پایداری اکسایشی روغن آفتابگردان با استفاده از روغن پوست بنه در مقادیر بسیار کم

نویسندگان
جواد توکلی 1
نگار رزمخواه 2
معصومه رنجبر 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، فارس، ایران.
3 کارمند آزمایشگاه غذا و دارو دانشگاه علوم پزشکی جهرم
10.22034/FSCT.22.159.1
چکیده
در تحقیق حاضر، اثر مقادیر مختلف روغن پوست بنه (05/0 تا 5/0 درصد) بر پایداری اکسایشی روغن آفتابگردان تصفیه­شده طی 8 ساعت فرایند حرارتی در 170 درجه­سانتیگراد بررسی شد که از آنتی­اکسیدان سنتزی TBHQ به میزان 100 پی­پی­ام جهت مقایسه استفاده گردید. بررسی نتایج آزمونهای مختلف پایداری اکسایشی (عدد پراکسید، اندیس آنیزیدین، اندیس توتوکس، عدد ­دی­ان­مزدوج و عدد اسیدی) نشان­داد که استفاده از روغن پوست بنه باعث بهبود پایداری اکسایشی روغن آفتابگردان شد. بهترین شرایط پایداری اکسایشی در روغن آفتابگردان حاوی 05/0درصد روغن پوست بنه مشاهده شد و بعد از ان نمونه روغن حاوی 1/0 درصد روغن پوست بنه قرار داشت که هر دو دارای اثر آنتی­اکسیدانی برتر از TBHQ بودند. به منظور تفسیر بهتر نتایج آزمونهای پایداری اکسایشی، تغییرات ترکیبات توکوفرولی و پلی­فنلی به عنوان دو ترکیبب آنتی­اکسیدانی شاخص طی فرایند حرارتی بررسی شد. نتایج نشان داد بین تغییرات این ترکیبات و آزمونهای پایداری اکسایشی ارتباط وجود ندارد. نمونه حاوی TBHQ دارای بیشترین اثر حفاظتی بر ترکیبات آنتی­اکسیدانی بود که به علت ایجاد حالت پراکسیدانی ناشی از افزایش آنتی­اکسیدانها، باعث کاهش پایداری اکسایشی روغن آفتابگردان شد. همچنین بررسی تغییرات فعالیت آنتی­اکسیدانی طی فرایند حرارتی به کمک دو آزمون قدرت مهارکنندگی رادیکال آزاد و رنسیمت نیز نشان داد که نمونه روغن آفتابگردان حاوی 05/0 درصد روغن پوست بنه بهترین شرایط را داشت که با نتایج آزمونهای پایداری اکسایشی همخوانی داشت.. ارزش این نتایج زمانی مشخص ­می­شود که روغن پوست بنه در مقایسه با TBHQ اصلا خالص نبود.
کلیدواژه‌ها
آنتی‌اکسیدان طبیعی
اکسایش
روغن خوراکی
آنتی‌اکسیدان سنتزی
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Improving the oxidative stability of sunflower oil by using the oil from the Baneh skin in very small amounts

نویسندگان English

Javad Tavakoli 1
Negar Razmkhah 2
Masoomeh Ranjbar 3
1 Food and Drug Laboratory, Jahrom University of Medical Sciences, Jahrom, Iran
2 Food and Drug Laboratory, Jahrom University of Medical Sciences, Jahrom, Iran
3 Jahrom University of Medical Sciences
چکیده English

In the present study, the effect of different amounts of Baneh skin oil (0.05% to 0.5%) on the oxidative stability of refined sunflower oil during 8 hours of thermal process at 170 °C was investigated, which was 100 ppm of synthetic antioxidant TBHQ. used for comparison. Evaluating the results of various oxidative stability tests (peroxide value, anisidine value, totox value, Conjugated diene value and acid value) showed that the use of Baneh skin oil improved the oxidative stability of sunflower oil. The best conditions of oxidative stability were observed in sunflower oil containing 0.05% of Baneh skin oil, followed by the oil sample containing 0.1% of Baneh skin oil, both of which had a superior antioxidant effect than TBHQ. In order to better interpret the results of oxidative stability tests, the changes of tocopherol and polyphenolic compounds as two indicator antioxidant compounds were investigated during the thermal process. The results showed that there is no relationship between the changes of these compounds and oxidative stability tests. The sample containing TBHQ had the greatest protective effect on antioxidant compounds, which due to the creation of a peroxidative state caused by the increase of antioxidants, it decreased the oxidative stability of sunflower oil. Also, the investigation of changes in antioxidant activity during the thermal process with the help of two DPPH radical scavenging and Rancimet tests also showed that the sunflower oil sample containing 0.05% of Baneh skin oil had the best conditions, which was consistent with the results of oxidative stability tests. The results of the present research are very important because the oil of the Baneh skin oil was not pure at all compared to TBHQ.

کلیدواژه‌ها English

Natural antioxidant
Oxidation
Edible Oil
synthetic antioxidant
Antioxidant activity
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