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بررسی تغییرات شاخصهای شیمیایی اکسیداسیون روغن آفتابگردان حاوی اسانس رزماری طی انبارداری تسریع شده | ||
مهندسی بیوسیستم ایران | ||
دوره 52، شماره 3، مهر 1400، صفحه 469-485 اصل مقاله (855.55 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2021.312722.665354 | ||
نویسندگان | ||
رضا فرهمندفر* 1؛ سینا مولائی2 | ||
1گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
2گروه علوم و صنایع غذایی، دانشگاه زابل، ایران | ||
چکیده | ||
چکیده: هدف از این تحقیق بررسی اثر نگهدارندگی اسانس رزماری در مقایسه با بوتیل هیدروکسی تولوئن (BHT) در روغن آفتابگردان طی انبارداری تسریع شده (60 درجه سلسیوس) برای 45 روز بود. ترکیبات اسانس با دستگاه GC-MS آنالیز شد. اسانس در غلظتهای مختلف و BHT (200 پیپیام) به روغن آفتابگردان اضافه و سپس انبار شد. سپس، شاخصهای اکسیداسیون طی 45 روز اندازهگیری شد. آنالیز اسانس نشان داد که به ترتیب 1,8-cineole (9/46 درصد)، camphor (5/15 درصد) و α-pinene (2/13 درصد) بیشترین ترکیبات اسانس رزماری را تشکیل میدهند. نتایج آزمون اکسیداسیون تسریع شده نشان داد که اسانس رزماری فرآیند اکسیداسیون در روغن آفتابگردان را به تاخیر میاندازد. نمونههای حاوی 2400 پیپیام اسانس بیشترین خصوصیات آنتیاکسیدانی را داشتند ولی این خصوصیات کمتر از آنتیاکسیدان سنتزی BHT بود. بر اساس این نتایج، میتوان گفت که اسانس رزماری پتانسیل کافی برای استفاده به عنوان آنتیاکسیدان طبیعی در مواد غذایی با محتوی روغن بالا را دارد. | ||
کلیدواژهها | ||
آنتیاکسیدان؛ اکسیداسیون روغن؛ رزماری؛ انبارداری؛ روغن آفتابگردان | ||
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