ارزیابی و مقایسه برخی از خواص شیمیایی دانه کنجد و بذرک
محورهای موضوعی : میکروبیولوژی مواد غذایی
شراره مومنی فعلی
1
(دانش‌آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
بابک غیاثی طرزی
2
(استادیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: بذرک, ترکیب اسید چرب, خواص شیمیایی, فیبر, کنجد,
چکیده مقاله :
مقدمه: دانه کنجد و بذرک منابعی غنی از اسیدهای چرب غیراشباع و ضروری هستند و از دیرباز به دلیل خصوصیات منحصربه فرد تغذیه‌ای توجه بسیاری از دانشمندان علم غذا را به خود جلب کرده‌اند. در این تحقیق برخی از خواص شیمیایی دانه کنجد و بذرک با یکدیگر مقایسه شده است. مواد و روش‌ها: دانه کنجد و بذرک به طور کاملاً تصادفی خریداری شد، سپس به صورت جداگانه آسیاب گردید و میزان چربی، پروتئین، فیبر و خاکستر آن ها اندازه گیری شد. درصد روغن به روش سوکسله اندازه گیری شد. به منظور تعیین ترکیب اسیدهای چرب، اندیس اسیدی، اندیس پراکسید، اندیس توتوکس، اندیس آنیزیدین و میزان مقاومت اکسیداتیو، روغن دانه ها به روش سرد توسط حلال n- هگزان استخراج شد. یافته‌ها: براساس مطالعه انجام شده، میزان پروتئین، فیبر، خاکستر و اندیس اسیدی به طور معنی داری در دانه بذرک بیشتر از دانه کنجد بود (01/0P<). در حالی که میزان روغن، اندیس توتوکس، اندیس آنیزیدین و میزان مقاومت اکسیداتیو در دانه بذرک به طور معنی داری کمتر از دانه کنجد بود. در مورد اندیس پراکسید، تفاوتی بین نمونه ها مشاهده نشد. آنالیز اسیدهای چرب نشان داد که لینولئیک اسید (6ω-) و لینولنیک اسید (3ω-) به ترتیب عمده ترین اسیدهای چرب موجود در دانه کنجد و بذرک می باشند. نتیجه گیری: نتایج این پژوهش نشان داد که دانه کنجد و بذرک منابعی غنی از اسیدهای چرب ضروری، پروتئین، فیبر، مواد معدنی و سایر مواد مغذی می باشند. بنابراین می توان از آن ها به عنوان منابع روغنی ارزشمند در فرمولاسیون مواد غذایی استفاده نمود.
Introduction: Sesame seed and flaxseed are rich sources of the essential fatty acids and dueto their unique nutritional characteristics valuable research works have been carried out onthese oil seeds. In this study, some of the chemical characteristic of sesame and flaxseed areevaluated and compared to each other.Materials and Methods: Sesame and flaxseed were purchased randomly from Grand Bazaarof Tehran. The fat, fiber, protein and ash contents were determined by standard methods ofevaluation. The cold press hexane extracted oil was subjected to series of tests consisting offatty acid composition, Peroxide, acids, totax and anisidine values. The induction period, theoil resistance to oxidation was also measured.Results: This study indicated that the amounts of protein, fiber, ash and acid value in theflaxseed were significantly higher (P<0.01) while the amount of oil content, totox andanisidine values and resistant to oxidation were significantly lower in the flaxseed ascompared to the sesame seed. In respect of peroxide index, there was no difference betweenthe examined samples. The fatty acid analysis showed that linoleic acid (W6) and linolenicacid (W-3), were the predominant fatty acids in sesame seed and flaxseed oils respectively.Conclusion: The results of this study indicated that sesame seed and flaxseed are rich sourcesof essential fatty acids, proteins, fiber, minerals and other nutrients. Thus, the extracted oilsmight be considered valuable oil resources and might be employed in food formulations.
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