ارزیابی شیمیایی روغن استخراج شده از سه نمونه دانه چیا
محورهای موضوعی : میکروبیولوژی مواد غذایی
یاسمن ایمانی مطلق
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی ، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مریم قراچورلو
2
(دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: ترکیب اسید چرب, ترکیب غیر صاوبنی شونده, دانه چیا, روغن, فسفولیپید,
چکیده مقاله :
مقدمه: روغن ها و چربی ها نقش مهمی را در تغذیه انسان ایفا می کنند. روغن چیا به علت برخورداری از ترکیبات ویژه و مهم، قادر است تا در صنعت غذا و دارو مورد استفاده قرار گیرد. هدف از این پژوهش ارزیابی خصوصیات شیمیایی روغن استخراج شده از دانه چیا است. مواد و روش ها: سه نمونه مختلف دانه چیا (سیاه، سفید، سیاه-سفید) از بازار محلی خریداری شد و تحت استخراج حلال سرد قرار گرفت. ترکیب اسیدهای چرب، اندیس یدی، اندیس صابونی، درصد ترکیبات غیر صابونی شونده، استرول ها، توکوفرول ها و غلظت فسفر و فسفولیپید هر یک از نمونه ها تعیین شد. یافته ها: نتایج نشان داد که دانه های چیا حاوی حدود 34-31 درصد روغن هستند. اسید لینولنیک، اسید چرب غالب (66%) روغن چیا است و پس از آن به ترتیب اسید لینولئیک، اسید پالمتیک، اسید اولئیک و اسید استئاریک قرار دارند. بتاسیتوسترول و گاما توکوفرول به ترتیب استرول و توکوفرول غالب روغن چیا را تشکیل داد. بهترین واریته از لحاظ درصد روغن واریته Black و از لحاظ کیفیت روغن به علت دارا بودن بیشترین درصد ترکیبات غیرصابونی شونده (توکوفرول و استرول ها) واریته White-Black شناسایی شد. همچنین واریته White دارای بیشترین میزان فسفولیپیدها بود. نتیجه گیری: دانه چیا به علت محتوای بالای اسید آلفا-لینولنیک در تغذیه و سلامت بدن انسان نقش مهمی دارد. اگرچه روغن این دانه حساس به فساد اکسیداتیو می باشد، با این حال می توان از آن به عنوان مکمل های غذایی در صنعت غذا و دارو استفاده نمود.
Introduction: Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted from chia seed. Materials and Methods: Three different varieties of chia seeds were obtained from local market and subjected to cold solvent extraction. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, iodine and saponification values, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipid concentration. Results: The results indicated that the seeds contained approximately 31-34% oil. Linolenic acid was the predominant fatty acid present (66%) followed by linoleic, palmitic, oleic and stearic acids in respective decreasing order. Beta-sitosterol and gama-tochopherol were the predominant sterol and tochopherol present. Conclusion: Chia seed has become increasingly important for human health and nutrition because of its high content of -linolenic acid. Although the oil might be susceptible to oxidative rancidity due to high content to linolenic acid, however it might be employed in food and pharmaceutical industries.
Ayerza, R. & Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, (34), 1366– 1371
Bushway, A., Belyea, P. R. & Bushway, R. J. (1981). Chia Seed as a Source of Oil, Polysaccharide, and Protein. Journal of Food Science, (46), 1349-1350.
Ciftci, O. N., Przybylski, R. & Rudzińska, M. (2012). Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science and Technology, 114, 794–800.
Dąbrowski, G., Konopka1, I., Czaplicki, S. & Tańska, M. (2016). Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. European Journal of Lipid Science and Technology, 1-26.
Eshratabadi, P., Fatemi, H. & Ghavami, M. (2007). Synergistic effect of soybean phospholipid in oils and fats. Journal of Food Technology & Nutrition, 4, (4). [In Persion]
Ghavami, M., Gharachorlo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques Oils & Fats. Islamic Azad University Press, Research and Science Branch, Tehran [In Persion]
Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K., Nolasco, S.M. & Toma´s, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166–174.
Jnawali, P., Kumar, V. & Tanwar, B. (2016). CELIAC DISEASE: Overview and considerations for development of gluten-free food. Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India. 1-33.
Marineli, R., Aguiar Moraes, É., Alves Lenquiste, S., Teixeira Godoy, A., Nogueira Eberlin, M. & Roberto Maróstica Jr, M. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Food Science and Technology, 1-7.
Martínez-Cruz, O. & Paredes-López, O. (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultrahigh performance liquid chromatography. Journal of Chromatography A, (1346), 43–48.
Paquot, C. (1970). International Union of Pure and Applied Chemistrt, Standard Methods for the Analysis of Oils, Fats and Derivatives, 6th edn., Pergamon Press, U.K.
Peiretti, P. G. & Gai, F. (2009) “Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth,” Animal Feed Science and Technology, 148(2–4), 267– 275.
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L. & Betancur-Ancona, D. (2014). Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences, 5 (3), 220-226.
Timilsenaa, Y. P., Vongsvivut, J., Adhikaria, R. & Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chemistry, (228), 394–402.
Tuberoso, C., Kowalczyk, A., Sarritzu, E. & Cabras, P. (2007). Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 103, 1494–1501.
Velasco, L. & Fernandez-Martinez, J. M. (2002). Breeding oilseed crops for improved oil quality. Journal of Crop Production, 5 (1–2), 309–344.
Yang, B., Wang, Y. & Yang, J. (2006). Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists’ Society, 83, 653-658.
_||_
Ayerza, R. & Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, (34), 1366– 1371
Bushway, A., Belyea, P. R. & Bushway, R. J. (1981). Chia Seed as a Source of Oil, Polysaccharide, and Protein. Journal of Food Science, (46), 1349-1350.
Ciftci, O. N., Przybylski, R. & Rudzińska, M. (2012). Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science and Technology, 114, 794–800.
Dąbrowski, G., Konopka1, I., Czaplicki, S. & Tańska, M. (2016). Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. European Journal of Lipid Science and Technology, 1-26.
Eshratabadi, P., Fatemi, H. & Ghavami, M. (2007). Synergistic effect of soybean phospholipid in oils and fats. Journal of Food Technology & Nutrition, 4, (4). [In Persion]
Ghavami, M., Gharachorlo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques Oils & Fats. Islamic Azad University Press, Research and Science Branch, Tehran [In Persion]
Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K., Nolasco, S.M. & Toma´s, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166–174.
Jnawali, P., Kumar, V. & Tanwar, B. (2016). CELIAC DISEASE: Overview and considerations for development of gluten-free food. Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India. 1-33.
Marineli, R., Aguiar Moraes, É., Alves Lenquiste, S., Teixeira Godoy, A., Nogueira Eberlin, M. & Roberto Maróstica Jr, M. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Food Science and Technology, 1-7.
Martínez-Cruz, O. & Paredes-López, O. (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultrahigh performance liquid chromatography. Journal of Chromatography A, (1346), 43–48.
Paquot, C. (1970). International Union of Pure and Applied Chemistrt, Standard Methods for the Analysis of Oils, Fats and Derivatives, 6th edn., Pergamon Press, U.K.
Peiretti, P. G. & Gai, F. (2009) “Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth,” Animal Feed Science and Technology, 148(2–4), 267– 275.
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L. & Betancur-Ancona, D. (2014). Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences, 5 (3), 220-226.
Timilsenaa, Y. P., Vongsvivut, J., Adhikaria, R. & Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chemistry, (228), 394–402.
Tuberoso, C., Kowalczyk, A., Sarritzu, E. & Cabras, P. (2007). Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 103, 1494–1501.
Velasco, L. & Fernandez-Martinez, J. M. (2002). Breeding oilseed crops for improved oil quality. Journal of Crop Production, 5 (1–2), 309–344.
Yang, B., Wang, Y. & Yang, J. (2006). Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists’ Society, 83, 653-658.