مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تأثیر تیمارهای نگهداری زیتون بر شاخص‌های کیفی و اکسیداتیو روغن زیتون

نوع مقاله : پژوهشی اصیل

نویسندگان
1 استادیار دانشگاه آزاد اسلامی واحد لاهیجان گروه صنایع غذایی
2 استادیار گروه علوم و صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
10.48311/fsct.2026.84071.0
چکیده
نگهداری زیتون در آب نمک و سرکه با هدف بهبود طعم و افزایش ماندگاری یکی از مرسوم­ترین روش­ها می­باشد، اما این مواد افزودنی می‌توانند بر کیفیت روغن زیتون تأثیرگذار باشند. در این پژوهش، تأثیر نمک (۱۰% و ۲۰%) و سرکه (۳% و ۵%) بر ویژگی‌های فیزیکوشیمیایی روغن زیتون در دوره‌های نگهداری (روزهای ۱، ۳۰، ۶۰ و ۹۰) بررسی شد. شاخص‌هایی مانند pH، اسیدیته، پراکسید، آنیزیدین، توتوکس، ترکیبات فنلی کل و فعالیت آنتی‌اکسیدانی اندازه‌گیری گردید. نتایج نشان داد که pH در طول زمان کاهش یافت؛ کمترین مقدار pH (8/4) در تیمار با ۲۰% نمک و ۵% سرکه در روز ۹۰ و بیشترین مقدار (1/8) در تیمار با ۱۰% نمک و ۳% سرکه در روز نخست مشاهده شد. مقدار پراکسید روغن در روز اول در تیمار با کمترین غلظت نمک و سرکه برابر با 7/2 meq/kg  بود و در پایان ماه دوم در تیمار با بالاترین غلظت‌ها به 3/28 meq/kg رسید. شاخص‌های آنیزیدین و توتوکس نیز با افزایش غلظت نمک و سرکه و گذر زمان  به ویژه در ماه اول افزایش یافتند. افزایش غلظت نمک موجب افزایش ترکیبات فنلی و فعالیت آنتی‌اکسیدانی شد، در حالی‌که افزایش سرکه و مدت نگهداری باعث کاهش آن‌ها گردید. بیشترین ترکیبات فنلی (348۰ mg/kg ) در تیمار با ۲۰٪ نمک و ۳٪ سرکه در روز نخست و کمترین مقدار (2731 mg/kg) در تیمار با ۱۰% نمک و ۵% سرکه در روز ۹۰ ثبت شد. فعالیت آنتی‌اکسیدانی نیز از ۴۴% در تیمار با نمک بالا و سرکه پایین در روز اول به ۱۹% در تیمار با نمک پایین و سرکه بالا در روز ۹۰ کاهش یافت. بنابراین به­طورکلی برای حفظ پایداری اکسیداتیو روغن زیتون، استفاده از نمک با غلظت بالا (۲۰%) و سرکه با غلظت پایین (۳%) توصیه می‌شود.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The Effect of Olive Storage Treatments on Quality and Oxidative Indices of Olive Oil

نویسندگان English

AZIN NASROLLAH ZADEH 1
mandana tayefe 2
1 Assistant Professor Department of food science and technology, La.C., Islamic azad university
2 Assistant Professor Department of food science and technology, La.C., Islamic azad university
چکیده English

Storing olives in brine and vinegar to enhance flavor and extend shelf life is one of the most common methods. However, these additives can influence the quality of olive oil. In this study, the effects of salt (10% and 20%) and vinegar (3% and 5%) on the physicochemical properties of olive oil were examined over different storage periods (days 1, 30, 60, and 90). Indicators such as pH, acidity, peroxide value, anisidine value, totox index, phenolic compounds, and antioxidant activity were measured. Results showed pH decreased over time. The lowest pH (4.8) was observed in  20% salt and 5% vinegar on day 90, while the highest pH (8.1) was recorded in  10% salt and 3% vinegar on day 1. The peroxide value of the oil on day 1 in the treatment with the lowest concentrations of salt and vinegar was 2.7 meq/kg, which increased to 28.3 meq/kg by the end of the second month in the treatment with the highest concentrations. Anisidine and Totox indices also increased with higher concentrations of salt and vinegar and over time, especially during the first month. Increasing salt concentration led to a rise in phenolic compounds and antioxidant activity, whereas higher vinegar concentration and longer storage duration caused a decline in these parameters.The highest phenolic content (3480 mg/kg) was recorded in the treatment with 20% salt and 3% vinegar on day 1, while the lowest (2731 mg/kg) was observed in the treatment with 10% salt and 5% vinegar on day 90. Antioxidant activity decreased from 44% in the treatment with high salt and low vinegar on day 1 to 19% in the treatment with low salt and high vinegar on day 90.To maintain the oxidative stability of olive oil, using a high concentration of salt (20%) and low concentration of vinegar (3%) is recommended. 
 

کلیدواژه‌ها English

antioxidant activity
Olive oil
storage
salt
vinegar
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