استخراج ترکیبات زیست فعال کلاله زعفران در روغن آفتابگردان: یک مطالعه مقایسه‌ای روش‌های مختلف استخراج جامد-مایع

نویسندگان
دانشگاه تهران
چکیده
معطر کردن روغن‌های خوراکی با هدف افزایش پایداری اکسیداتیو و ایجاد ویژگی‌های حسی مطلوب برای گسترش بازار آنها انجام می‌شود. هدف این مطالعه تولید روغن آفتابگردان معطر با طعم زعفران با استفاده از روش‌های مختلف استخراج جامد-مایع از جمله استخراج خیساندن به کمک همزدن (SAM)، استخراج به کمک فراصوت (UAE)، و استخراج به کمک مایکروویو (MAE) بود. این مطالعه با هدف بهینه‌سازی پارامترهای مؤثر در هر روش استخراج و شناسایی ویژگی‌های فیزیکوشیمیایی روغن‌های معطر حاصل انجام شده است. روش UAE به طور موثر ترکیبات زیست فعال کلاله زعفران را در زمان کوتاه‌تری استخراج کرد. با این حال، اعمال انرژی بالایی در طول فرآیند UAE منجر به تضعیف ویژگی‌های فیزیکوشیمیایی و حسی آن شد. به طور مشابه، در روش MAE، ترکیبات حساس و فرار زعفران تجزیه شده و از بین رفتند. به عنوان جایگزین، روش SAM با یک فرآیند ملایم و مداوم، موفق به انحلال غلظت بالای ترکیبات زعفران در روغن شد در حالی که ویژگی‌های فیزیکوشیمیایی و حسی آن را نیز حفظ کرد. غلظت بهینه‌ی پیکروکروسین، سافرانال، و کروسین به ترتیب 317، 56، و mg L-1 160 در روغن آفتابگردان بدست آمد. روغن آفتابگردان معطر شده حاصل، یک محصول نوآورانه و پر امید برای کاربردهای متنوع غذایی و گسترش بازار می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Extraction of bioactive compounds from saffron stigma into sunflower oil: A comparative study of various solid-liquid extraction methods

نویسندگان English

Ali Aghakhani
Dadashi Ouranj Sara Dadashi Ouranj
Karamatollah Karamatollah Rezaei
University of Tehran
چکیده English

Flavoring edible oils is aimed at enhancing oxidative stability and creating desirable sensory properties to expand their market. This study aimed to produce saffron-flavored sunflower oil using various solid-liquid extraction techniques including stirring-assisted maceration (SAM), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The study aims to optimize the effective parameters in each extraction method and characterize the physicochemical properties of the flavored oils. The UAE method effectively extracted bioactive compounds of saffron stigma in a shorter time frame. However, the high energy input during the UAE process led to the deterioration of its physicochemical and sensory properties. Similarly, in the MAE method, sensitive and volatile compounds of saffron stigma were degraded. Alternatively, the SAM method, in a gentle and continuous process, managed to dissolve a high concentration of saffron compounds in the oil while preserving its physicochemical and sensory properties. The optimal concentrations of picrocrocin, safranal, and crocins were determined to be 317, 56, and 160 mg L-1, respectively. The aromatized sunflower oil presents a promising novel product for diverse food applications and market expansion.

کلیدواژه‌ها English

Maceration
Microwave-assisted extraction
Oil aromatization
Sunflower oil
Saffron (Crocus sativus L.) stigma
Ultrasound-assisted extraction
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