ارزیابی کمی و کیفی آلفاتوکوفرول و بتاسیتواسترول موجود در تقطیرات بی بوکننده روغن زیتون
محورهای موضوعی : میکروبیولوژی مواد غذایی
فاطمه کلاته سیفری
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مهرداد قوامی
2
(استاد گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
بابک غیاثی طرزی
3
(دانشیار گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: آلفا توکوفرول, روغن زیتون, کروماتوگرافی گازی, کروماتوگرافی مایع با کارایی با, مشتقات استرولی,
چکیده مقاله :
مقدمه: روغن زیتون به عنوان یکی از منابع اصلی چربی در رژیم غذایی علاوه بر داشتن سطح بالایی از اسید چرب غیر اشباع، حاوی ترکیباتبیولوژیکی مانند آنتیاکسیدانهای فنولی بوده که قادر به جلوگیری از تأثیر مخرب رادیکالهای آزاد و جهشهای حاصل بر ساختارهای سلولیمیباشد . ترکیبات غیر صابونی شونده روغنهای گیاهی منبع غنی از ترکیبات اختصاصی مختلف از جمله استرولها، توکوفرولها، اسکوالن واسیدهای چرب آزاد میباشد. هدف از انجام این تحقیق شناسایی و اندازهگیری ترکیبات غیر صابونی شونده میباشد که در زمان بوگیری ازروغن خارج و در تقطیرات بیبو کننده تجمیع میگردد.مواد و روشها: نمونه روغنهای زیتون و تقطیرات بی بو کننده از کارخانه روغن زیتون در زمانهای مختلف جمعآوری شد. بر این اساسترکیبات استرولی و توکوفرولی موجود در روغن زیتون قبل و بعد از بوگیری و در تقطیرات بی بو کننده مورد ارزیابی قرار گرفت. بعد از استخراجو جداسازی ترکیبات غیر صابونی شونده، بر روی صفحه کروماتوگرافی لایه نازک، شناسایی و اندازهگیری استرولها و توکوفرولها به کمکروش کروماتوگرافی گازی و کروماتوگرافی مایع با کارایی بالا انجام گردید.یافتهها: نتایج آزمایشها نشان دادند که در اثر فرایند بوگیری ترکیبات غیرصابونی روغن زیتون که شامل استرولها، توکوفرولها،هیدروکربنها و ترکیبات دیگری از جمله اسیدهای چرب آزاد، 4 - متیل استرولها، تریترپن الکلها، تریترپن دیولها، کاروتنوئیدها و غیرههستند کاهش یافته و در تقطیرات بیبو کننده جمعآوری میشوند. شایان ذکر است که به دلیل درجه حرارت بوگیری روغن زیتون که نسبتاًپایینتر از درجه حرارت بوگیری متداول برای روغنهای نباتی دیگر چون سویا و آفتابگردان است تجمع این ترکیبات در تقطیرات بیبو کنندهکمتر از روغنهای ذکر شده میباشد درصد ترکیبات استرولی جمعآوری شده در تقطیرات بی بو کننده با درصد ترکیبات استرولی موجود درروغنهای آزمایش شده تفاوت معنیداری نداشت.نتیجهگیری: تقطیرات بی بو کننده جمعآوری شده در زمان بوگیری روغن زیتون که منبع غنی از استرولهای گیاهی و آلفا توکوفرولمیباشد میتواند در فرمولاسیون مواد غذایی و دارویی مورد استفاده قرار گیرند.
Introduction: Olive oil, as the major source of lipids in the diet, has a high amount of unsaturated fatty acids and biological components such as phenolic antioxidants that could prevent the destructive effect of free radicals and mutation of cell structures. The nonsaponifiable components of vegetable oils are good sources of specific compounds such as sterols, tocopherols, squalene, fatty acids, and other substances. The aim of this investigation is to determine the components in particular α-Tocopherol and β-Sitosterol through deodorization process and have been accumulated in the distillate tank.Materials and Methods: Olive oil and distillates were provided by Roghan-e-Ziton Nabe Tavakoly manufacturing company. Sterols ad tocopherols were evaluated before and after the deodorization process and in the distilled tank. Qualitative and quantitative determination of sterols and tocopherols were conducted using gas chromatography and high-performance liquid chromatography after the extraction of nonsaponifiable matters.Results: The results showed that the deodorization process decreased the nonsaponifiable matters of olive oil such as sterols, tocopherols, hydrocarbons and some other components namely free fatty acids. Due to the lower temperature of the deodorization process for olive oil, in comparison to soyabean or sunflower oils, the accumulation of these components in the distilled tank were lower. There was no significant difference between sterol composition in distilled tank and oil samples.Conclusion: Collected compounds in the distilled tank are valuable sources of vegetable sterols and α-tocopherol which might be employed in food and pharmaceutical formulation and industries.
Dumont, M. J. & Narine, S. S. (2007). Soapstock and deodorizer distillates from North American vegetable
Ahmed, M. K., Daun, J. K. & Przybylski, R. (2005). FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils. Journal of Food Composition and Analysis, 18(5), 359-364 .
Akgün, N. A., Gece, G. & Tekneci, E. (2013). Strategies to obtain tocopherols, phytosterols and squalene from deodorizer distillates and acid oils using supercritical fluids. Lipids, 9, 67-84 .
Angeles Carmona, M., Jimenez-Sanchidrian, C. & Rafael Ruiz, J. (2015). Recent Developments in Phytosterol Recovery from Oil Deodorizer Distillates. Current Nutrition & Food Science, 11(1), 4-10 .
Bohacenko, I. & Kopicova, Z. (2001). Detection of olive oils authenticity by determination of their sterol content using LC/GC. Czech Journal of Food Sciences, 19(3), 97-104 .
Boskou, D., Blekas, G. & Tsimidou, M. (2006). Olive oil composition Olive Oil (pp. 41-72): Elsevier.
Boskou, G. (2010). Antioxidant capacity and phenolic profile of table olives from the Greek market Olives and olive oil in health and disease prevention (pp. 925-934): Elsevier.
Carmona, C. J., Ramírez-Gallego, S., Torres, F., Bernal, E., del Jesús, M. J. & García, S. (2012). Web usage mining to improve the design of an e-commerce website: OrOliveSur. com. Expert Systems with Applications, 39(12), 11243-11249 .
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(10), 2972-2979 .
Cunha, S. C., Lehotay, S. J., Mastovska, K., Fernandes, J. O., Beatriz, M. & Oliveira, P. (2007). Evaluation of the QuEChERS sample preparation approach for the analysis of pesticide residues in olives. Journal of Separation Science, 30(4), 620-632 .
oils: Review on their characterization, extraction and utilization. Food Research International, 40(8), 957-974 .
Fennema, O. R., Damodaran, S. & Parkin, K. L. (2017). Introduction to food chemistry Fennema's Food Chemistry (pp. 1-16): CRC Press.
Firestone, D. (1994). American Oil Chemists' Society. Champaign, IL, USA: AOCS press.
Ghavami, A., Sadalapure, K. S., Johnston, B. D., Lobera, M., Snider, B. B. & Pinto, B. M. (2003). Improved syntheses of the naturally occurring glycosidase inhibitor salacinol. Synlett, 2003(09), 1259-1262 .
Ghavami, M., Charachorloo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques - Oil & Fats. Islamic Azad University Press, Research and Sciences Branch, Tehran, 155-146 [In Persian].
Goodall, A., Wilkinson, M. & Hearn, J. (1977). Mechanism of emulsion polymerization of styrene in soap‐free systems. Journal of polymer science: Polymer chemistry edition, 15(9), 2193-2218 .
Harwood, A. J. (2001). Regulation of GSK-3: a cellular multiprocessor. Cell, 105(7), 821-824 .
IUPAC. (1987). International union of pure and applied chemistry, standard methods and applications (Vol. 7th). New York :Blackwell Scientific Publishers.
Lin, K. M. & Koseoglu, S. (2003). Separation of sterols from deodorizer distillate by crystallization. Journal of Food Lipids, 10(2), 107-127 .
Malek, F. (2006). Olive oil: chemistry and technology, Tehran University Press, 1th Ed, 1-201 [In Persian].
Nalda-Romero, P., Masson, L., Ortiz, J., Gonzalez, K., Tapia, K. & Dobaganes, C. (2007). Effect of a-tocopherol, a-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant stripped canola oil (Brassica sp.) at high temperature. Food Chemistry, 104, 383-389 .
Naz, S., Sherazi, S., Talpur, F. N., Talpur, M. Y. & Kara, H. (2012). Determination of unsaponifiable constituents of deodorizer distillates by GC–MS. Journal of the American Oil Chemists' Society, 89(6), 973-977 .
Revaghi, M. & Hadad khodaparast, V., (2008), Investigating the benefits of physical treatment of olive oil and pumice oil, First specialized conference on olive oil (21- February), 63-58 [In Persian].
Shaddel, R., Maskooki, A., Haddad-Khodaparast, M. H., Azadmard-Damirchi, S., Mohamadi, M. & Fathi-Achachlouei, B. (2014). Optimization of extraction process of bioactive compounds from Bene hull using subcritical water. Food Science and Biotechnology, 23(5), 1459-1468 .
Shahidi, F. (1990). Canola and rapeseed: production, chemistry, nutrition, and processing technology: Springer Science & Business Media.
Sherazi, S. T. H. & Mahesar, S. A. (2016). Vegetable oil deodorizer distillate: a rich source of the natural bioactive components. Journal of oleo science, ess16125 .
Silva, S. M., Sampaio ,K. A., Ceriani, R., Verhe, R., Stevens, C., De Greyt, W. & Meirelles, A. J. (2014). Effect of type of bleaching earth on the final color of refined palm oil. LWT-Food Science and Technology, 59(2), 1258-1264 .
Sujith Kumar, M., Mawlong, I. & Singh, D. (2017). Phytosterol recovery from oilseeds: Recent advances. Journal of Food Process Engineering, 40(3), e12466 .
Tubaileh, R. M., Garrido-Fernández, A., Ruiz-Méndez, M. V., León-Camacho, M. & Graciani-Constante, E. (2002). Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil. Journal of the American Oil Chemists' Society, 79(1), 101-104 .
Verhé, R., Verleyen, T., Van Hoed, V. & De Greyt, W. (2006). Influence of refining of vegetable oils on minor components. Journal of Oil Palm Research, 4, 168-179 .
Vlahakis, C. & Hazebroek, J. (2000). Phytosterol accumulation in canola, sunflower, and soybean oils: effects of genetics, planting location, and temperature. Journal of the American Oil Chemists' Society, 77(1), 49-53 .
Zhao, G., Hu, T. & Zhao, L. (2014). Fermentation of soybean oil deodorizer distillate with Candidatropicalis to concentrate phytosterols and to produce sterols-rich yeast cells. Journal of Industrial Microbiology & Biotechnology, 41(3), 579-584 .
Dumont, M. J. & Narine, S. S. (2007). Soapstock and deodorizer distillates from North American vegetable
Ahmed, M. K., Daun, J. K. & Przybylski, R. (2005). FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils. Journal of Food Composition and Analysis, 18(5), 359-364 .
Akgün, N. A., Gece, G. & Tekneci, E. (2013). Strategies to obtain tocopherols, phytosterols and squalene from deodorizer distillates and acid oils using supercritical fluids. Lipids, 9, 67-84 .
Angeles Carmona, M., Jimenez-Sanchidrian, C. & Rafael Ruiz, J. (2015). Recent Developments in Phytosterol Recovery from Oil Deodorizer Distillates. Current Nutrition & Food Science, 11(1), 4-10 .
Bohacenko, I. & Kopicova, Z. (2001). Detection of olive oils authenticity by determination of their sterol content using LC/GC. Czech Journal of Food Sciences, 19(3), 97-104 .
Boskou, D., Blekas, G. & Tsimidou, M. (2006). Olive oil composition Olive Oil (pp. 41-72): Elsevier.
Boskou, G. (2010). Antioxidant capacity and phenolic profile of table olives from the Greek market Olives and olive oil in health and disease prevention (pp. 925-934): Elsevier.
Carmona, C. J., Ramírez-Gallego, S., Torres, F., Bernal, E., del Jesús, M. J. & García, S. (2012). Web usage mining to improve the design of an e-commerce website: OrOliveSur. com. Expert Systems with Applications, 39(12), 11243-11249 .
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(10), 2972-2979 .
Cunha, S. C., Lehotay, S. J., Mastovska, K., Fernandes, J. O., Beatriz, M. & Oliveira, P. (2007). Evaluation of the QuEChERS sample preparation approach for the analysis of pesticide residues in olives. Journal of Separation Science, 30(4), 620-632 .
oils: Review on their characterization, extraction and utilization. Food Research International, 40(8), 957-974 .
Fennema, O. R., Damodaran, S. & Parkin, K. L. (2017). Introduction to food chemistry Fennema's Food Chemistry (pp. 1-16): CRC Press.
Firestone, D. (1994). American Oil Chemists' Society. Champaign, IL, USA: AOCS press.
Ghavami, A., Sadalapure, K. S., Johnston, B. D., Lobera, M., Snider, B. B. & Pinto, B. M. (2003). Improved syntheses of the naturally occurring glycosidase inhibitor salacinol. Synlett, 2003(09), 1259-1262 .
Ghavami, M., Charachorloo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques - Oil & Fats. Islamic Azad University Press, Research and Sciences Branch, Tehran, 155-146 [In Persian].
Goodall, A., Wilkinson, M. & Hearn, J. (1977). Mechanism of emulsion polymerization of styrene in soap‐free systems. Journal of polymer science: Polymer chemistry edition, 15(9), 2193-2218 .
Harwood, A. J. (2001). Regulation of GSK-3: a cellular multiprocessor. Cell, 105(7), 821-824 .
IUPAC. (1987). International union of pure and applied chemistry, standard methods and applications (Vol. 7th). New York :Blackwell Scientific Publishers.
Lin, K. M. & Koseoglu, S. (2003). Separation of sterols from deodorizer distillate by crystallization. Journal of Food Lipids, 10(2), 107-127 .
Malek, F. (2006). Olive oil: chemistry and technology, Tehran University Press, 1th Ed, 1-201 [In Persian].
Nalda-Romero, P., Masson, L., Ortiz, J., Gonzalez, K., Tapia, K. & Dobaganes, C. (2007). Effect of a-tocopherol, a-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant stripped canola oil (Brassica sp.) at high temperature. Food Chemistry, 104, 383-389 .
Naz, S., Sherazi, S., Talpur, F. N., Talpur, M. Y. & Kara, H. (2012). Determination of unsaponifiable constituents of deodorizer distillates by GC–MS. Journal of the American Oil Chemists' Society, 89(6), 973-977 .
Revaghi, M. & Hadad khodaparast, V., (2008), Investigating the benefits of physical treatment of olive oil and pumice oil, First specialized conference on olive oil (21- February), 63-58 [In Persian].
Shaddel, R., Maskooki, A., Haddad-Khodaparast, M. H., Azadmard-Damirchi, S., Mohamadi, M. & Fathi-Achachlouei, B. (2014). Optimization of extraction process of bioactive compounds from Bene hull using subcritical water. Food Science and Biotechnology, 23(5), 1459-1468 .
Shahidi, F. (1990). Canola and rapeseed: production, chemistry, nutrition, and processing technology: Springer Science & Business Media.
Sherazi, S. T. H. & Mahesar, S. A. (2016). Vegetable oil deodorizer distillate: a rich source of the natural bioactive components. Journal of oleo science, ess16125 .
Silva, S. M., Sampaio ,K. A., Ceriani, R., Verhe, R., Stevens, C., De Greyt, W. & Meirelles, A. J. (2014). Effect of type of bleaching earth on the final color of refined palm oil. LWT-Food Science and Technology, 59(2), 1258-1264 .
Sujith Kumar, M., Mawlong, I. & Singh, D. (2017). Phytosterol recovery from oilseeds: Recent advances. Journal of Food Process Engineering, 40(3), e12466 .
Tubaileh, R. M., Garrido-Fernández, A., Ruiz-Méndez, M. V., León-Camacho, M. & Graciani-Constante, E. (2002). Effects of physical refining on contents of waxes and fatty alcohols of refined olive oil. Journal of the American Oil Chemists' Society, 79(1), 101-104 .
Verhé, R., Verleyen, T., Van Hoed, V. & De Greyt, W. (2006). Influence of refining of vegetable oils on minor components. Journal of Oil Palm Research, 4, 168-179 .
Vlahakis, C. & Hazebroek, J. (2000). Phytosterol accumulation in canola, sunflower, and soybean oils: effects of genetics, planting location, and temperature. Journal of the American Oil Chemists' Society, 77(1), 49-53 .
Zhao, G., Hu, T. & Zhao, L. (2014). Fermentation of soybean oil deodorizer distillate with Candidatropicalis to concentrate phytosterols and to produce sterols-rich yeast cells. Journal of Industrial Microbiology & Biotechnology, 41(3), 579-584 .