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بررسی ویژگیهای ضد اکسایشی اسانس دانۀ رازیانه (Foeniculum vulgare)و تأثیر آن بر پایداری اکسایشی روغن سویا | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 6، دوره 45، شماره 2، مهر 1393، صفحه 131-139 اصل مقاله (526.41 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2014.52641 | ||
| نویسندگان | ||
| مونا مظاهری کلهرودی* 1؛ علیرضا بصیری2؛ حسین جلالی3 | ||
| 1کارشناس ارشد، گروه مهندسی صنایع غذایی، دانشکدۀ علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان | ||
| 2استادیار، گروه صنایع غذایی و تبدیلی، پژوهشکدۀ صنایع شیمیایی، سازمان پژوهش های علمی و صنعتی ایران | ||
| 3استادیار، گروه علوم و صنایع غذایی، دانشکدۀ علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان | ||
| چکیده | ||
| در سالهای اخیر استفاده از ضد اکسایندههای سنتزی به‌علت سمّی و سرطانزابودن محدود شده است. بنابراین استفاده از منابع طبیعی به‌عنوان جایگزین ترکیبهای سنتزی اهمیت ویژهای دارد. در این پژوهش، تأثیر فعالیت ضد اکسایشی سطوح گوناگون اسانس دانۀ رازیانه شامل غلظتهای 1/0، 2/0، 3/0، 4/0، 5/0، 6/0، 7/0، و 8/0 میلیگرم در میلیلیتر روغن سویای تصفیه‌شدۀ عاری از ضد اکساینده، در دمای 90 درجۀ سلسیوس، به‌مدت چهار هفته و در فواصل زمانی ثابت هفت‌روزه با آزمون گرم‌خانه‌گذاری (oven test) ازطریق سنجش اندیسهاى آنیزیدین، پراکسید، و محاسبۀ اندیس توتوکس بررسی شد. هم‌چنین، زمان مقاومت به اکسایش نمونهها با دستگاه رنسیمت سنجیده شد. سپس نتایج حاصل از دو آزمون گرم‌خانه‌گذاری و رنسیمت، با نمونۀ شاهد و ضد اکسایندههاى سنتزى بوتیلید هیدروکسی آنیزول (BHA)و بوتیلید هیدروکسی تولوئن (BHT) مقایسه شد. براساس نتایج حاصل از این پژوهش، با افزایش غلظت اسانس، اثر ضد اکسایشی بیشتر شد، ولی در محدودۀ غلظتی بررسی‌شده، رابطۀ خطی و مستقیم بین غلظت تیمارها و فعالیت ضد اکسایشی آنها در روغن سویا دیده نشد. غلظتهای 5/0 و 6/0 میلیگرم در میلیلیتر اسانس دانۀ رازیانه، دارای فعالیت ضد اکسایشی بالاتری در مقایسه با هر دو ضد اکسایندۀ سنتزی BHAو BHT در روغن سویا بودند. | ||
| کلیدواژه‌ها | ||
| اسانس؛ رازیانه؛ روغن سویا؛ ضد اکساینده | ||
| عنوان مقاله [English] | ||
| Evaluation of Antioxidant Properties of Essential Oil of Fennel (Foeniculum vulgare) and Its Effect on the Oxidative Stability of Soybean Oil | ||
| نویسندگان [English] | ||
| Mona Mazaheri Kalahrodi1؛ Alireza Bassiri2؛ Hosein Jalali3 | ||
| 1M. Sc. Research Student in Food Science and Technology, Islamic Azad University, Damghan, Semnan | ||
| 2Assistant Prof., Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST) | ||
| 3Assistant Prof., Department of Food Science and Technology, Islamic Azad University of Damghan, Semnan | ||
| چکیده [English] | ||
| In recent years the use of toxic and carcinogenic synthetic antioxidants are recommended to get limited. Therefore, the use of natural resource materials as an alternative substitution for synthetic compounds is indispensable. Throughout the present study, antioxidation properties of fennel essential oil, at different concentrations containing 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 and 0.8 mg/ml in refined soybean oil, at 90°C for a duration of 4 weeks, and in constant seven day intervals were evaluated by recording the anisidine value, peroxide value as well as totox value. Also the resistance time against oxidation of samples was measured through Rancimat apparatus. Then the results of the two tests, incubation (oven test) and rancimat, were compared with control and synthetic antioxidants of Butylated Hydroxy Anisole (BHA) and Butylated Hydroxy Toluene (BHT) in their allowable consuming concentrations. Based upon the results of the study it became evident that the antioxidant effects will be increasing by increase in the concentration of the essential oil. But in the investigated concentration range, no direct linear relationship was observed between treatments’ concentrations and their antioxidative activities in soybean oil. Concentrations of 0.5 and 0.6 mg/ml of fennel essential oil show a higher antioxidant activity than any of the synthetic antioxidants BHA and BHT as regards soybean oil. | ||
| کلیدواژه‌ها [English] | ||
| Fennel, Essence, soybean oil, Antioxidant | ||
| مراجع | ||
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