تاثیر عصاره اتانولی دانه خار مریم (Silybum marianum) استخراج شده با کمک فراصوت بر پایداری اکسایشی روغن سویا

نویسندگان
مطهره مزیدی 1
سعیده عربشاهی دلویی 2
سید حسین حسینی قابوس 3
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد آزادشهر ، آزادشهر، ایران.
2 استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد آزادشهر، آزادشهر، ایران
3 استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد آزادشهر، آزادشهر، ایران.
10.22034/FSCT.22.162.250
چکیده
با توجه به نگرانی‌های بهداشتی اخیر مرتبط با آنتی اکسیدان‌های سنتزی، تحقیقات زیادی در راستای استفاده از آنتی اکسیدان‌های طبیعی به‌عنوان نگهدارنده در مواد غذایی انجام شده است. در همین راستا، تحقیق حاضر با هدف ارزیابی تاثیر عصاره استخراج شده از دانه گیاه خار مریم بر پایداری اکسایشی روغن سویا صورت گرفت. به این منظور، پس از عصاره گیری دانه خارمریم با حلال اتانول و به کمک فراصوت و بررسی برخی ویژگی‌های آنتی اکسیدانی آن، عصاره حاصله در غلظت‌های مختلف (100، 200 و 400 پی‌پی‌ام) به روغن سویای پالایش شده فاقد آنتی‌اکسیدان افزوده شد و سپس عدد پراکسید و شاخص تیوباربیتوریک اسید نمونه های روغن در طول نگهداری در شرایط اکسیداسیون تسریع شده (دمای 70 درجه سانتی‌گراد، 12 روز) انجام گرفت. نتایج نشان داد که میزان فنول کل و فلاونوئیدهای عصاره خار مریم به‌ترتیب برابر با 4/34 میلی‌گرم گالیک اسید در گرم و 2/26 میلی­گرم کوئرستین در گرم ماده خشک بود. در بررسی ویژگی های آنتی­اکسیدانی عصاره با سه روش توانایی مهار رادیکال­های آزاد دی فنیل پیکریل هیدرازیل((DPPH، ظرفیت آنتی‌اکسیدانی کل و قدرت احیاکنندگی یون آهن مشخص گردید که با افزایش غلظت عصاره از 30 تا 150 میکروگرم قابلیت آنتی­اکسیدانی عصاره افزایش یافت. نتایج ارزیابی قابلیت آنتی ا‌کسیدانی عصاره خار مریم در غلظت­های مختلف در مقایسه با آنتی­اکسیدان سنتزی BHT و نمونه شاهد در روغن سویا نشان داد که با افزایش زمان نگهداری، میزان عدد پراکسید و تیوباربیتوریک اسید در تمامی نمونه­ها افزایش یافت ولی با افزایش غلظت عصاره خارمریم در روغن سویا از شدت این افزایش کاسته شد. در نهایت این مطالعه نشان داد که افزودن 400 پی‌پی‌ام عصاره آنتی‌اکسیدانی دانه خارمریم منجر به کاهش بیشتری در سرعت اکسیداسیون روغن سویا در مقایسه با آنتی‌اکسیدانی سنتزی BHT ‌می‌شود.
کلیدواژه‌ها
دانه خارمریم
پایداری اکسایشی
روغن سویا
فراصوت

موضوعات

عنوان مقاله English

The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil

نویسندگان English

Motahareh Mazidi 1
Saeedeh arabshahi 2
Seyed Hossein Hossieni Ghaboos 3
1 MSc graduate in Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2 Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
3 Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
چکیده English

Due to health concerns related to synthetic antioxidants, extensive research has been conducted on using natural antioxidants as preservatives in food. The present study aimed to evaluate the impact of milk thistle seeds extract on the oxidative stability of soybean oil. Milk thistle seeds were extracted using ethanol and ultrasound, its antioxidant properties were assessed and then different concentrations (100, 200, and 400 ppm) of the extract were added to refined soybean oil without any antioxidants. The peroxide value and Thiobarbituric acid index of the oil samples were then monitored during storage under accelerated oxidation conditions (70°C, 12 days). The results indicated that the milk thistle extract contained 34.4 mg of gallic acid and 26.2 mg of quercetin per gram of dry matter. The antioxidant properties of the extract evaluated using three methods (DPPH radical scavenging activity, total antioxidant capacity and ferric reducing power), showed increase in the antioxidant acitivity with increasing the extract concentrations (30 to 150 micrograms). Comparing the antioxidant capacity of different concentrations of milk thistle extract with synthetic antioxidant BHT and a control sample in soybean oil revealed that the peroxide and thiobarbituric acid values rose in all samples as storage time increased. However, increasing the concentration of thistle extract in soybean oil mitigated this increase. In conclusion, adding 400 ppm of milk thistle seed antioxidant extract led to a greater reduction in the oxidation rate of soybean oil compared to synthetic antioxidant BHT.

کلیدواژه‌ها English

Milk Thistle Seeds
Oxidative stability
Soybean oil
Ultrasound
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