مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی پایداری اکسایشی اختلاط روغن سویا، پالم اولئین و زیتون فرابکر با آزمون تسریع یافته

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانشجو کارشناسی ارشد علوم و مواد غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان
2 استاد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 دانشجو کارشناسی‌ارشد علوم و مواد‌غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان
10.48311/fsct.2026.83914.0
چکیده
مخلوط‌کردن روغن‌های گیاهی با یکدیگر موجب بهبود کیفیت، افزایش ترکیبات زیست‌فعال و آنتی‌اکسیدان‌ها و در نتیجه افزایش پایداری اکسایشی آن‌ها می‌شود. در این پژوهش ابتدا نسبت‌های مختلفی از روغن‌های سویا، پالم‌اولئین و زیتون‌فرابکر با هم مخلوط شد و با استفاده از آزمون حرارتی (حرارت‌دهی در دمای 170درجه‌سیلسیوس به مدت 12 ساعت) بهترین نسبت‌ها از نظر پایداری حرارتی تعیین و با استفاده از آزمون تسریع‌یافته (حرارت‌دهی در دمای 65 درجه‌سیلسیوس به مدت 16 روز) پایداری اکسایشی آنها مورد بررسی قرار گرفت. سپس آزمون‌های جذب فرابنفش در 233 و 270 نانومتر (تعیین ترکیبات دی ان و تری ان مزدوج)، پلی‌فنول‌تام، عدد‌اسیدی مورد ارزیابی قرار گرفت. نتایج بدست آمده نشان داد که بهترین نسبت از نظر پایداری حرارتی و اکسایشی مربوط به نسبت 35:30:35 از روغن سویا، پالم‌اولئین و زیتون فرابکر بود زیرا این نسبت عدد‌اسیدی و ترکیبات دی‌ان و تری‌ان‌مزدوج کم‌تری را در پایان فرایند تسریع‌یافته نشان داد و همچنین دارای بیشترین مقدار ترکیبات‌فنولی بود.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Evaluation of the Oxidative Stability of a Blend of Soybean Oil, Palm Olein, and Extra Virgin Olive Oil Using an Accelerated Test

نویسندگان English

Mones harasi 1
Alireza Sadeghi Mahoonak 2
Muhammad ghorbani 2
Aman Mohammad ziyaiifar 2
Mehran Alami 3
haniya tavakolifard 4
1 M.Sc. student, Dept. of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
2 Professor, Department of Food Science and Industry, Gorgan University of Agricultural Sciences and Natural Resources
3 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 M.Sc. student, Dept. of Food Science and Technology, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
چکیده English

Mixing vegetable oils improves their quality, increases bioactive compounds and antioxidants, and consequently enhances their oxidative stability. In this study, various ratios of soybean oil, palm olein, and extra virgin olive oil were first mixed together. Using a thermal test (heating at 170 °C for 12 hours), the best ratios in terms of thermal stability were determined, and their oxidative stability was then evaluated using an accelerated test (heating at 65 °C for 16 days). Afterwards, UV absorption at 233 and 270 nm (to determine conjugated dienes and trienes), total polyphenols, and acid value were assessed. The results showed that the best ratio in terms of thermal and oxidative stability was 35:30:35 of soybean oil, palm olein, and extra virgin olive oil, because this ratio exhibited lower acid value and lower levels of conjugated dienes and trienes at the end of the accelerated process, and also contained the highest amount of phenolic compounds.

کلیدواژه‌ها English

olive oil
oxidative stability
thermal stability
accelerated test
mixing of oils
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