تاثیر فرآیند سرخ کردن عمیق بر ترکیب اسیدهای چرب و استرول های تشکیل دهنده روغن هسته انگور
محورهای موضوعی : میکروبیولوژی مواد غذاییسحر غلام سقائی 1 , زهرا پیراوی ونک 2
1 - دانش آموخته کارشناسی‌ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار پژوهشکده صنایع غذایی و فرآورده های کشاورزی، پژوهشگاه استاندارد، کرج، ایران
کلید واژه: اسید چرب, روغن هسته انگور, فیتواسترول, کروماتوگرافی گازی,
چکیده مقاله :
مقدمه: روغن هسته انگور از ویژگی های ظاهری، ارزش تغذیه‌ای و ترکیبات سلامت بخش مناسبی برخوردار است و از این رو در سالیان اخیر مصرف آن در رژیم غذایی گسترش یافته است. یکی از کاربردهای متداول روغن های گیاهی، سرخ کردن مواد غذایی است که معمولا چندین بار مورد استفاده قرار می گیرند. استفاده طولانی مدت از روغن منجر به کاهش مقبولیت و ارزش تغذیه‌ای محصولات سرخ شده می شود که این امر ناشی از اثرات تخریبی واکنش های اکسیداتیو (کاهش اسیدهای چرب غیر اشباع)، هیدرولیتیک و حرارتی ایجاد شده در روغن است. بنابراین کنترل دقیق و بررسی تغییرات روغن های مختلف در طی فرایند سرخ کردن امری ضروری به نظر می رسد. مواد و روش: در این بررسی تاثیر فرایند سرخ کردن عمیق در دمای 180 درجه سلسیوس (به مدت زمان 24 و 48 ساعت) بر روی ویژگی های روغن هسته انگور ارزیابی شد. بعد از انجام فرایند سرخ کردن عمیق، نمونه ها با استفاده از تکنیک کروماتوگرافی از نظر تغییرات ایجاد شده در ترکیب اسیدهای چرب و فیتواسترول ها مورد بررسی قرار گرفتند. یافته ها: بر اساس نتایج بدست آمده، بیشترین اسید چرب موجود، اسید لینولئیک بود و افزایش زمان سرخ کردن باعث کاهش اسیدهای چرب غیراشباع ضروری مانند اسید لینولئیک به علت اکسید شدن و متعاقب آن افزایش نسبت اسیدهای چرب اشباع شد. بررسی فیتواسترول ها نشان داد، بالاترین میزان فیتواسترول مربوط به بتاسیتوسترول بوده است و فرایند سرخ کردن عمیق تغییری بر ترکیب فیتواسترول های روغن هسته انگور ایجاد نکرد. نتیجه گیری: با توجه به مقادیربالایاسید چرب لینولئیک و بتا اسیتواسترول در روغن هسته انگور می توان بیان کرد که این روغن دارای ارزش تغذیه ای بالایی است اما با توجه به تغییرات اسیدهای چرب این روغن در حین سرخ کردن عمیق به نظر می رسد روغن مناسبی برای سرخ کردن نمی باشد.
Introduction: Grape seed oil is important to human health due to its very pleasant taste, odor, as well as its high nutritional values. Consumption of the grape seed oil in the diet has been increasing in recent years. Long periods of heating will deteriorate the oil and fried products due to oxidative and hydrolytic changes and reactions. Therefore, accurate control of the frying processes and changes are quiet essential. Materials and Methods: In this study, the effects of deep frying at 180 °C (24 and 48 hours) on some chemical characteristics of grape seed oil namely sterol profile and fatty acid composition have been studied using chromatography techniques. Results: The results indicated that, the predominant fatty acid was linoleic acid, and by increasing the heating period, more unsaturated fatty acids namely linoleic acid was decreased due to oxidation. The phytosterols study showed that beta-sitosterol was the predominant phytosterol and deep fat frying did not affect its concentration. Conclusion: Due to the high concentration of linoleic acid and beta-sitosterol in grape seed oil, it might be stated that the oil has a high nutritional value, but considering the changes during frying it might not be recommended for frying practices.
قوامی، م.، قراچورلو، م. و غیاثی طرزی، ب. (1387). تکنیکهای آزمایشگاهی روغنها و چربیها. انتشارات دانشگاه آزاد اسلامی، واحد علوم و تحقیقات.
موحد، س. و قوامی، م. (1386). مقایسه و تعیین ترکیب اسیدهای چرب روغن هسته انگور ایرانی و وارداتی. پژوهش و سازندگی در منابع طبیعی. 75، 9-18.
AOAC. (1999). Official methods of analysis of the AOAC (15th ed. ) Arlington, AOAC, USA: 10-12
Ascherio, A. & Willett, W. C. (1997). Health effects of trans fatty acids. The American journal of clinical nutrition, 66, 1006S-1010S.
Board, L. S. (2011). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 4: Determination by capillary gas chromatography. LST EN ISO, 12966-4.
Boskou, D. (1998). Frying temperatures and minor constituents of oils and fats. Grasas y aceites, 49, 326-330.
Boutté, Y. & Grebe, M. (2009). Cellular processes relying on sterol function in plants. Current opinion in plant biology, 12, 705-713.
Casal, S., Malheiro, R., Sendas, A., Oliveira, B. P. & Pereira, J. A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48, 2972-2979.
Choe, E. & Min, D. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science, 72, R77-R86.
Damirchi, S. A., Savage, G. P. & Dutta, P. C. (2005). Sterol fractions in hazelnut and virgin olive oils and 4, 4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. Journal of the American Oil Chemists' Society, 82, 717-725.
Demirtas, I., Pelvan, E., Özdemir, İ. S., Alasalvar, C. & Ertas, E. (2013). Lipid characteristics and phenolics of native grape seed oils grown in Turkey. European Journal of Lipid Science and Technology, 115, 641-647.
Dutta, P. C., Przybylski, R., Eskin, M., Appelqvist, L. & Erickson, M. (2006). Formation, analysis, and health effects of oxidized sterols in frying fat. Deep frying: chemistry, nutrition, and practical applications, 111-164.
Dutta, P. C. & Savage, G. (2002). Formation and content of phytosterol oxidation products in foods. Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects, 319-334.
Fernandes, L., Casal, S., Cruz, R., Pereira, J. A. & Ramalhosa, E. (2013). Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International, 50, 161-166.
Fernandes, P. & Cabral, J. (2007). Phytosterols: applications and recovery methods. Bioresource technology, 98, 2335-2350.
Firestone, D. (1997). Official Methods of Analysis of the Association of Official Analytical
Chemists, (17thed.), Arlington, USA.
Foster, R., Williamson, C. & Lunn, J. (2009). Briefing paper: Culinary oils and their health effects. Nutrition Bulletin, 34, 4-47.
Gupta, M. K., Warner, K. & White, P. (2004). The effect of oil processing on frying oil stability. Frying Technology and Practices, 76-90.
Kim, D. J., Jeon, G., Sung, J., Oh, S. K., Hong, H. C. & Lee, J. (2010). Effect of grape seed oil supplementation on plasma lipid profiles in rats. Food Sci Biotechnol, 19, 249–252.
Lagarda, M.J., Garcia-Llatas, G. & Farr, R. (2006). Analysis of phytosterols in foods. Journal of Pharmaceutical and Biomedical Analysis, 41, 1486–1496.
Lutterodt, H., Slavin, M., Whent, M., Turner, E. & Yu, L. L. (2011). Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 128, 391-399.
Marinova, E. M., Seizova, K. A., Totseva, I. R., Svetlana S., Ilko, Svetlana, N. & Momchilova, M. (2012). Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications, 44 (1), 57–63.
Marinova, E., Seizova, K., Totseva, I., Panayotova, S. S., Marekov, I. N. & Momchilova, S. M. (2012). Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications, 44, 57-63.
Martin-Polvillo, M., Marquez-Ruiz, G. & Dobarganes, M. (2004). Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. Journal of the American Oil Chemists' Society, 81, 577-583.
Matthäus, B. (2008). Virgin grape seed oil: Is it really a nutritional highlight? European Journal of Lipid Science and Technology, 110, 645-650.
Mattick, L. R., Rice, A. C. (1976) Fatty acid composition of grape seed oil from native american and hybrid grape varieties. Am J Enol Vitic, 27, 88-90
Moreno, M. M., Olivares, D. M., Lopez, F. A., Adelantado, J. G. & Reig, F. B. (1999). Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. Journal of Molecular Structure, 482, 551-556.
Navas, P. B. (2009). Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis viníferaL.) with emphasis on minor constituents. Archivos Latinoamericanos de Nutricion, 59, 214-219.
Oomah, B. D., Busson, M., Godfrey, D. V. & Drover, J. C. (2002). Characteristics of hemp (Cannabis sativa L.) seed oil. Food Chemistry, 76, 33-43.
Pardo, J. E., Fernández, E., Rubio, M., Alvarruiz, A. & Alonso, G. L. (2009). Characterization of grape seed oil from different grape varieties (Vitis vinifera). European Journal of Lipid Science and Technology, 111, 188-193.
Rubio, M., Alvarez-Orti, M., Alvarruiz, A. s., Fernandez, E. & Pardo, J. E. (2009). Characterization of oil obtained from grape seeds collected during berry development. Journal of Agricultural and Food Chemistry, 57, 2812-2815.
Sanibal, E. A. A. & Mancini Filho, J. (2004). Fatty acids trans profile of oil and hidrogenated soy fat in frying process. Food Science and Technology (Campinas), 24, 27-31.
Shinagawa, F. B., Santana, F. C. d., Torres, L. R. O. & Mancini-Filho, J. (2015). Grape seed oil: a potential functional food? Food Science and Technology (Campinas), 35, 399-406.
Simopoulos, A. P. (2004). Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Reviews International, 20, 77-90.
Soriguer, F., Rojo-Martínez, G., Dobarganes, M. C., Almeida, J. M. G., Esteva, I., Beltrán, M., ... & González-Romero, S. (2003). Hypertension is related to the degradation of dietary frying oils. The American Journal of Clinical Nutrition, 78(6), 1092-1097.
Tangolar, S. G., özoğul, Y., Tangolar, S. & Torun, A. (2009). Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. International journal of Food Sciences and Nutrition, 60, 32-39.
Tekin, L., Aday, M. S. & Yilmaz, E. (2009). Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures. Food Science and Technology Research, 15, 519-524.
Tyagi, V. K., & Vasishtha, A. K. (1996). Changes in the characteristics and composition of oils during deep-fat frying. Journal of the American Oil Chemists’ Society, 73(4), 499-506.
White, P. J. & Armstrong, L. S. (1986). Effect of selected oat sterols on the deterioration of heated soybean oil. Journal of the American Oil Chemists Society, 63, 525- 529.
Warner, K. (2004). Chemical and physical reactions in oil during frying. Frying technology and practice. AOCS, Champaign, 16-28.
WHO. (2015). WHO Cardiovascular diseases (CVDs).
Yousefi, M., Nazeri, V., Moayedi, A. & Mirza, M. (2012). Chemical composition and Fatty acid profile of some wild populations of Salvia leriifolia Benht. Iranian Journal of Natural Resources Research, 1, 37-45.
_||_
AOAC. (1999). Official methods of analysis of the AOAC (15th ed. ) Arlington, AOAC, USA: 10-12
Ascherio, A. & Willett, W. C. (1997). Health effects of trans fatty acids. The American journal of clinical nutrition, 66, 1006S-1010S.
Board, L. S. (2011). Animal and vegetable fats and oils-Gas chromatography of fatty acid methyl esters- Part 4: Determination by capillary gas chromatography. LST EN ISO, 12966-4.
Boskou, D. (1998). Frying temperatures and minor constituents of oils and fats. Grasas y aceites, 49, 326-330.
Boutté, Y. & Grebe, M. (2009). Cellular processes relying on sterol function in plants. Current opinion in plant biology, 12, 705-713.
Casal, S., Malheiro, R., Sendas, A., Oliveira, B. P. & Pereira, J. A. (2010). Olive oil stability under deep-frying conditions. Food and Chemical Toxicology, 48, 2972-2979.
Choe, E. & Min, D. (2007). Chemistry of deep‐fat frying oils. Journal of Food Science, 72, R77-R86.
Damirchi, S. A., Savage, G. P. & Dutta, P. C. (2005). Sterol fractions in hazelnut and virgin olive oils and 4, 4′-dimethylsterols as possible markers for detection of adulteration of virgin olive oil. Journal of the American Oil Chemists' Society, 82, 717-725.
Demirtas, I., Pelvan, E., Özdemir, İ. S., Alasalvar, C. & Ertas, E. (2013). Lipid characteristics and phenolics of native grape seed oils grown in Turkey. European Journal of Lipid Science and Technology, 115, 641-647.
Dutta, P. C., Przybylski, R., Eskin, M., Appelqvist, L. & Erickson, M. (2006). Formation, analysis, and health effects of oxidized sterols in frying fat. Deep frying: chemistry, nutrition, and practical applications, 111-164.
Dutta, P. C. & Savage, G. (2002). Formation and content of phytosterol oxidation products in foods. Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects, 319-334.
Fernandes, L., Casal, S., Cruz, R., Pereira, J. A. & Ramalhosa, E. (2013). Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International, 50, 161-166.
Fernandes, P. & Cabral, J. (2007). Phytosterols: applications and recovery methods. Bioresource technology, 98, 2335-2350.
Firestone, D. (1997). Official Methods of Analysis of the Association of Official Analytical
Chemists, (17thed.), Arlington, USA.
Foster, R., Williamson, C. & Lunn, J. (2009). Briefing paper: Culinary oils and their health effects. Nutrition Bulletin, 34, 4-47.
Gupta, M. K., Warner, K. & White, P. (2004). The effect of oil processing on frying oil stability. Frying Technology and Practices, 76-90.
Kim, D. J., Jeon, G., Sung, J., Oh, S. K., Hong, H. C. & Lee, J. (2010). Effect of grape seed oil supplementation on plasma lipid profiles in rats. Food Sci Biotechnol, 19, 249–252.
Lagarda, M.J., Garcia-Llatas, G. & Farr, R. (2006). Analysis of phytosterols in foods. Journal of Pharmaceutical and Biomedical Analysis, 41, 1486–1496.
Lutterodt, H., Slavin, M., Whent, M., Turner, E. & Yu, L. L. (2011). Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 128, 391-399.
Marinova, E. M., Seizova, K. A., Totseva, I. R., Svetlana S., Ilko, Svetlana, N. & Momchilova, M. (2012). Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications, 44 (1), 57–63.
Marinova, E., Seizova, K., Totseva, I., Panayotova, S. S., Marekov, I. N. & Momchilova, S. M. (2012). Oxidative changes in some vegetable oils during heating at frying temperature. Bulgarian Chemical Communications, 44, 57-63.
Martin-Polvillo, M., Marquez-Ruiz, G. & Dobarganes, M. (2004). Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. Journal of the American Oil Chemists' Society, 81, 577-583.
Matthäus, B. (2008). Virgin grape seed oil: Is it really a nutritional highlight? European Journal of Lipid Science and Technology, 110, 645-650.
Mattick, L. R., Rice, A. C. (1976) Fatty acid composition of grape seed oil from native american and hybrid grape varieties. Am J Enol Vitic, 27, 88-90
Moreno, M. M., Olivares, D. M., Lopez, F. A., Adelantado, J. G. & Reig, F. B. (1999). Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. Journal of Molecular Structure, 482, 551-556.
Navas, P. B. (2009). Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis viníferaL.) with emphasis on minor constituents. Archivos Latinoamericanos de Nutricion, 59, 214-219.
Oomah, B. D., Busson, M., Godfrey, D. V. & Drover, J. C. (2002). Characteristics of hemp (Cannabis sativa L.) seed oil. Food Chemistry, 76, 33-43.
Pardo, J. E., Fernández, E., Rubio, M., Alvarruiz, A. & Alonso, G. L. (2009). Characterization of grape seed oil from different grape varieties (Vitis vinifera). European Journal of Lipid Science and Technology, 111, 188-193.
Rubio, M., Alvarez-Orti, M., Alvarruiz, A. s., Fernandez, E. & Pardo, J. E. (2009). Characterization of oil obtained from grape seeds collected during berry development. Journal of Agricultural and Food Chemistry, 57, 2812-2815.
Sanibal, E. A. A. & Mancini Filho, J. (2004). Fatty acids trans profile of oil and hidrogenated soy fat in frying process. Food Science and Technology (Campinas), 24, 27-31.
Shinagawa, F. B., Santana, F. C. d., Torres, L. R. O. & Mancini-Filho, J. (2015). Grape seed oil: a potential functional food? Food Science and Technology (Campinas), 35, 399-406.
Simopoulos, A. P. (2004). Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Reviews International, 20, 77-90.
Soriguer, F., Rojo-Martínez, G., Dobarganes, M. C., Almeida, J. M. G., Esteva, I., Beltrán, M., ... & González-Romero, S. (2003). Hypertension is related to the degradation of dietary frying oils. The American Journal of Clinical Nutrition, 78(6), 1092-1097.
Tangolar, S. G., özoğul, Y., Tangolar, S. & Torun, A. (2009). Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. International journal of Food Sciences and Nutrition, 60, 32-39.
Tekin, L., Aday, M. S. & Yilmaz, E. (2009). Physicochemical changes in hazelnut, olive pomace, grapeseed and sunflower oils heated at frying temperatures. Food Science and Technology Research, 15, 519-524.
Tyagi, V. K., & Vasishtha, A. K. (1996). Changes in the characteristics and composition of oils during deep-fat frying. Journal of the American Oil Chemists’ Society, 73(4), 499-506.
White, P. J. & Armstrong, L. S. (1986). Effect of selected oat sterols on the deterioration of heated soybean oil. Journal of the American Oil Chemists Society, 63, 525- 529.
Warner, K. (2004). Chemical and physical reactions in oil during frying. Frying technology and practice. AOCS, Champaign, 16-28.
WHO. (2015). WHO Cardiovascular diseases (CVDs).
Yousefi, M., Nazeri, V., Moayedi, A. & Mirza, M. (2012). Chemical composition and Fatty acid profile of some wild populations of Salvia leriifolia Benht. Iranian Journal of Natural Resources Research, 1, 37-45.