مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی پایداری اکسیداتیو روغن بکر مغزگردوی ایرانی(.Juglans regia L) غنی شده با عصاره شلتوک برنج ایرانی جوانه زده استخراج شده به کمک روش اولتراسوند

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
2 استادیار، گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
چکیده
هدف از این پژوهش، ارزیابی آثار حفاظتی عصاره شلتوک برنج جوانه زده استخراج شده توسط امواج اولتراسوند در پایداری اکسیداتیو روغن بکر مغز گردوی ایرانی بود. عصاره شلتوک برنج جوانه زده در یک حمام اولتراسوند در دمای ˚C50، زمان 30 دقیقه و فرکانس40 کیلو هرتز با حلال safe اتانول/آب (70:30 حجمی/ حجمی) با نسبت ماده جامد به حلال1:20 (وزنی/ حجمی) استخراج شد. راندمان استخراج(91/2%)، مهار رادیکال آزاد DPPHo (52/77%) و میزان ترکیبات فنولیک کل ( mg GAE/1000gDW2/909) عصارۀ شلتوک برنج جوانه‌زده تعیین شد. آثار حفاظتی عصاره شلتوک برنج جوانه زده در پایداری روغن بکر مغز گردو در غلظت های مختلف (ppm 1500ppm, 1000 ppm,500 ppm, 0) از طریق پایش اندیس پراکسید، اندیس پارا-آنیزیدین، اندیس توتوکس و اندیس اسیدی طی آون گذاری در دمای˚C 90 به مدت 5 روز (120ساعت) ارزیابی شده و با آنتی اکسیدان سنتزی BHT (ppm200) مقایسه شد. در آزمایشات پایداری اکسیداتیو روغن بکر مغزگردو غنی شده با عصاره آنتی اکسیدانی، افزایش غلظت عصاره باعث عملکرد بهتر آن ها در تأخیر فساد اکسیداتیو شد. بر اساس نتایج، BHT و عصاره شلتوک برنج جوانه زده (ppm1500) بیشترین اثرات محافظتی را نشان دادند .(p <0.01)در آزمون رنسیمت شاخص های پایداری اکسیداتیو نمونه های شاهد و روغن بکر مغزگردو ایرانی حاویppm 1500 عصاره شلتوک برنج جوانه زده وBHT (ppm200) به ترتیب 25/3، 93/8 و 12 ساعت تعیین شد (p <0.01). بنابراین آنتی اکسیدان BHTو عصاره شلتوک برنج جوانه زده (ppm1500) در مقایسه با نمونه شاهد، تأثیر معنی داری بر افزایش شاخص پایداری اکسیداتیو روغن بکر مغزگردو ایرانی نشان داد. بنابراین شلتوک برنج جوانه زده می تواند به عنوان منبع ترکیبات آنتی اکسیدانی در روغن های خوراکی مورد استفاده قرار گیرد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Evaluation of oxidative stability of Iranian virgin walnut kernel (Juglans regia L.) oil enriched with ultrasound-assisted extracted Iranian germinated paddy rice extract

نویسندگان English

Fatemeh Yaghoobi Hasanalideh 1
Neda Ahmadi Kamazani 2
1 Master&#039;s Graduate, Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran
2 Assistant Professor, Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran
چکیده English

The aim of this study was to evaluation of oxidative stability of Iranian virgin walnut kernel oil enriched with ultrasound-assisted extracted Iranian germinated paddy rice (GPR) extract under accelerated oxidation conditions. The powdered GPR sample was extracted with ethanol/H2O (70:30,V/V) using ultrasonic waves at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extraction yield (2.91%), DPPH radical scavenging activity (77.52%) and total phenolic contents (909.2 mg GAE/1000g DW) of GPR were determined. The protective effects of the GPR extract in stabilization of virgin walnut kernel oil at different concentrations (0 ppm,500 ppm,1000 ppm,1500 ppm,) were evaluated for a period of five days (120 h) by monitoring the peroxide, p-anisidine, totox values at an oven temperature of 90˚C (accelerated oxidation). Also, the oxidative stability index (OSI) was evaluated and compared with the synthetic antioxidant BHT (200 ppm). In oxidative stability tests of Iranian virgin walnut kernel oil supplemented with antioxidant extract, increasing the concentration of the extracts led to their better performance in delaying oxidative rancidity (p<0.01). According to the results, BHT (200 ppm) and the GPR extract (1500 ppm) showed the highest protective effects. In the rancimat test, the oxidative stability indices of the control sample, the sample of Iranian virgin walnut kernel oil containing 1500 ppm of GPR extract and BHT (200 ppm) were 3.25 h, 8.93 h and 12 h, respectively (p<0.01). Thus, BHT and GPR extract (1500 ppm) in comparison with the control sample, showed a significant effect on increasing the oxidative stability index of Iranian virgin walnut kernel oil. Therefore, GPR can be used as a source of antioxidant compounds in edible oils.

کلیدواژه‌ها English

antioxidant extract
germinated paddy rice
Ultrasound
virgin walnut kernel oil
Oxidative Stability
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