تاثیر اسانس آویشن شیرازی (Zataria multiflora boiss) بر ویژگی های حسی و پایداری اکسیداتیو سس مایونز

محورهای موضوعی : میکروبیولوژی مواد غذایی

هلیا خاجوی ¹ (دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران.)
آسیه احمدی دستگردی ² (استادیار گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران.)

تاریخ دریافت : 1399/10/23 تاریخ پذیرش : 1399/10/23 تاریخ انتشار : 1399/10/01

کلید واژه: آویشن شیرازی (Zataria multiflo, اسانس, فعالیت آنتی اکسیدانی, مایونز,

چکیده مقاله :

مقدمه: امروزه اسانس گیاهان دارویی و معطر به دلیل دارا بودن خاصیت آنتی اکسیدانی به عنوان جایگزین افزودنی های سنتزی در فرآورده های غذایی مطرح می باشند. از آنجا که اکسیداسیون لیپید مهم ترین فرآیند شیمیایی مؤثر در فساد مایونز است، در این تحقیق فعالیت آنتی اکسیدانی اسانس آویشن شیرازی (Zataria multiflora boiss) بر پایداری اکسیداتیو سس مایونز در طی 6 ماه بررسی شد. مواد و روش ها: فعالیت آنتی اکسیدانی اسانس آویشن شیرازی (0-150 میکروگرم بر گرم) با استفاده از روش DPPH بررسی و با آنتی‌اکسیدان سنتزی TBHQ مقایسه شد. سپس روند اکسیداسیون در سس مایونز حاوی اسانس (4/144 میکروگرم بر گرم) در طی 6 ماه با اندازه گیری اندیس های پراکسید، تیوباربیتوریک اسید، آنیزیدین و توتوکس در مقایسه با آنتی اکسیدان سنتزی TBHQ بررسی شد. یافته ها: نتایج حاصل از بررسی ترکیبات تشکیل دهنده اسانس به روش گاز کروماتوگرافی تعداد 14 ترکیب را در اسانس این گونه از آویشن اثبات کرد که ترکیبات عمده موجود در اسانس تیمول و کارواکرول بودند. اسانس به شدت رادیکال دی فنیل پیکریل هیدرازیل (IC50 = 144.4 μg/ml) را کاهش داد. در دومین فاز مطالعه، نمونه های حاوی اسانس آویشن شیرازی و TBHQ اکسیداسیون به میزان چشمگیری کاهش یافت (p <0.05)، در حالی که نمونه شاهد بسیار سریع اکسید شد. اسانس آویشن شیرازی اثر معنی داری بر طعم، بو و پذیرش کلی نمونه های مختلف گذاشت ولی از نظر رنگ و بافت تفاوت معنی داری مشاهده نشد (p<0.05). نتیجه گیری: نتایج این تحقیق نشان داد که اسانس گیاه آویشن شیرازی (Zatariamultiflora boiss) به دلیل دارا بودن ترکیبات آنتی اکسیدانی می تواند برای جلوگیری از اکسیداسیون مواد غذایی مانند مایونز به کار رود. بنابراین می توان استفاده از آن را به عنوان یک ترکیب آنتی اکسیدان و طعم دهنده طبیعی در فرآورده های غذایی از جمله مایونز پیشنهاد نمود.

چکیده انگلیسی:

Introduction: Nowadays essential oils are considered as substitutes for synthetic additives in food products. Since the lipid oxidation is the main chemical process affecting mayonnaise deterioration, in this research, the antioxidant activity of essential oil ofthyme(Zataria multiflora boiss)was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage. Materials and Methods: The antioxidant activities of the essential oil of thyme(0-150 µg/g) were investigated by DPPH method. The efficiency of this essential oil (144.4 µg/g) as a natural antioxidant in mayonnaise was studied by peroxide, anisidine, totox and thiobarbituric acid values. Results: GC analysis of the essential oil resulted in the identification of forty compounds. The essential oil characterized by a high number of monoterpenes such as thymol and carvacrol. Regarding anti-oxidation, the investigated essential oil strongly reduced the DPPH radical (IC50=144.4 g/ml). This study confirms that the essential oil of thymepossessed antioxidant properties in vitro. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p<0.05), while the control sample was oxidized faster. The essential oil had a significant effect on taste, odor and overall acceptance, but no significant difference was observed in color and texture. Conclusion: The results of the present experiments suggest that essential oil of thyme(Zataria multiflora boiss)can be used as a source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise. Therefore, it can use as a natural antioxidant and flavoring compound in foods such as mayonnaise.

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