بهبود پایداری اکسیداتیو روغن پیه گاوی با استفاده از ویژگی آنتی اکسیدانی چای سبز و لسیتین
محورهای موضوعی : میکروبیولوژی مواد غذایی
مهسا اردهه
1
(دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران)
شهلا شهریاری
2
(دانشیار گروه مهندسی شیمی، واحد شهر قدس، دانشگاه آزاد اسلامی،تهران، ایران)
کلید واژه: آنتی‌اکسیدان, چای سبز, روغن پیه گاوی, لسیتین,
چکیده مقاله :
مقدمه: چربی‌ها و روغن‌ها از مهمترین مواد غذایی هستند که نقش‌های ویژه‌ای را در سلامتی انسان ایفا می‌کنند. امروز جهت جلوگیری از فساد چربی‌ها از آنتی‌اکسیدان‌های مصنوعی استفاده می‌نمایند که دارای اثرات ضد سلامتی می‌باشند. لذا هدف از این مطالعه تاثیر عصاره چای سبز و لسیتین به عنوان یک منبع آنتی‌اکسیدانی در جهت جلوگیری از اکسایش روغن پیه گاوی می‌باشد. مواد و روش‌ها: در این مطالعه ابتدا چربی پیه ستخراج و به همراه لسیتین تهیه شد سپس عصاره چای سبز به روش خیساندن و حلال هیدروالکلی آب-اتانول استخراج شد. فنول کل عصاره استخراجی تعیین و قدرت آنتی‌اکسیدانی عصاره به وسیله درصد مهار رادیکال آزاد DPPH تعیین شد. در ادامه عصاره چای در غلظت‌های (ppm 100، 300، 600 و 900) و لسیتین (1/0، 3 /0 و 5/0 درصد) و ترکیبی از این دو ماده (ppm900 لسیتین + 5/0% عصاره چای و ppm600 لسیتین +5/0% عصاره چای) به روغن اضافه شد و طی مدت 28 روز و هر 7 روز یک بار از نظر آزمون‌های کیفی (اندیس پراکسید، اسیدی، صابونی و شاخص پایداری اکسایش) مورد ارزیابی قرار گرفت. یافته‌ها: آزمون‌های کیفی روغن پیه نشان داد که با افزایش غلظت عصاره چای سبز و لسیتین بصورت ترکیبی (ppm 900 عصاره چای سبز و 5/0% لسیتین) اندیس پراکسید، اسیدی و صابونی نسبت به نمونه‌های شاهد کاهش و شاخص پایداری اکسایش و قدرت آنتی‌اکسیدانی نمونه های دارای عصاره هم افزایش یافته است. نتیجه‌گیری: نتایج حاصل از این پژوهش نشان داد، استفاده از ترکیب عصاره چای سبز و لسیتین به عنوان یک منبع آنتی‌اکسیدانی طبیعی در بهبود پایداری اکسیداتیو روغن پیه منجر به تولید محصولی با ویژگی‌های مطلوب برای مصرف‌کنندگان خواهد شد.
Introduction: Green tea contains modarats quantities of natural antioxidants and bioactive compounds. Due to the fact that the synthetic antioxidants might have adverse effects on human health, the applications of natural compounds that have been consumed by man are performed. Materials and Methods: In this research the extract of the green tea was isolated and examined for total phenolic content using folin-ciocalteav method. The extract was investigated for antioxidant activity using free radical scavenging (DPPH), discolouration of the beta carotene-linoleic acid and the oxidative stability index methods. In the following, tea extract and lecithin were added to the beef-tallow at the concentrations 100, 300, 600 and 900 ppm and 0.1, 0.3 and 0.5% and combined 900 ppm lecithin + 0.5% tea extract ،600 ppm lecithin + 0.5% tea extract respectively. The peroxide value, free fatty acid and oxidation stability index of the tea extract and lecithin containing samples and the control sample were compared. Results: The results indicated that green tea extract at the concentration of 600 ppm showed a good activity that was equivalent to Butylated hydroxytoluene (BHT), the synthetic antioxidant. The synergistic activity of the added phospholipids and the natural antioxidant present in green tea indicated that the activity was concentration dependent concerning the synergist. Conclusion: It might be concluded that application of tea extract in lecithin improves the combination with oxidative of stability of beef-tallow.
Abdollahzadeh, E., Rezaei, M., Hosseini, E. & Safari, R. (2012). Effects of nisin and thymeessential oil, individually and in combination, on inoculated populations of Listeriamonocytogenes in minced silver carp. The Journal of Iranian Nutrition Sciences and Food Industry, 80(4), 13-20.
Abu-Salem, F., Abou-Arab, E., Ibrahim, H. A. & Abou-Arab, A. A. (2011). Effect of adding green tea extract, Thyme oil and/or their combination to luncheon roll meat during refrigerate storage. Journal of American Science, 7(7), 538- 548.
AOCS. (1993). Official Methods and recommended practices of the American Oil Chemists Society. 4th edition, Champaign. IL: American Oil Chemists’ Society Press.
Asnaashari, M., Tajik, R. & Khodaparast, M. H. H. (2015). Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil. Journal of Food Science and Technology, 52(8), 5180-5187.
Barpa, L., Franchinab, F. A., Purcarob, G., Tranchidaa, P. Q. & Mondello, L. (2017). In-pipette solid-phase extraction prior to flow-modulation comprehensive two-dimensional gas chromatography with dual detection for the determination of minor components in vegetable oils. Talanta, 165(1), 598-603.
Bellés, M., Alonso, V., Roncalés, P. & Beltrán, J. A. (2017). Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail condition. Meat Science, 129(1), 153-156.
Burits, M. & Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phtoterapy Research,14 (5), 323-328.
Chen, X., Zhang, Y., Zu, Y., Yang, L., Lu, Q. & Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. The Journal of Food Science and Technology, 49(1), 385-391.
Chotimarkorn, C. & Silalai, N. (2008). Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Research International, 41(3), 308-317.
De, S., Nariya, P. & Jirankalgikar, N. (2013). Development of a novel high-performance thin-layer chromatographic-densitometric method for the detection of tallow adulteration in cow ghee. Journal of Planar Chromatography, 26(6), 41-88.
Demirci, B., Kosar, M. & Demirci, F. (2007). Antimicrobial and antioxidant activities of theessential oil of Chaerophyllum libanoticum. Boiss. et Kotschy. Food Chemistry, 105, 1512-1517.
Doert, M., Krüger, S., Morloc, E, G. & Kroh, K. W. (2017). Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid
condensate. European Food Research and Technology, 243(4), 583-596.
Ekhtiarzade, H., Akhondzade basti, A., Misaghi, A., Ebrahimzade Mousavi, H. A. & Bokae, S. (2011). Effect of zatariamultiflora boiss.essensial oil on the growth of Listeria monocytogenes in Salted Fish. Journal of the medical plants Research, 10, 89-96.
Farhoosh, R. (2007). The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society, 84(3), 205-209.
Farhoosh, R. & Esmaeilzadeh Kenari, R. (2009). Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying. Journal of the American Oil Chemists' Society, 86(6), 539-544.
Farhoosh, R. & Tavassoli, M. H. (2011). Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters, European Journal of Lipid Science and Technology, 113(4), 506-512.
Farhoosh, R. & KHodaparast, M. A. (2012). Olive oil oxidation: rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131, 9211-9245.
Fernández, M. V., Agüero, M. V. & Jagus, R. J. (2017). Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh-cut beet leaves. Journal of the European Food Research and Technology, 45(1), 12374.
Ferreres, F., Sousa, C., Valento, P., Seabra, J. P. & Andrade, P. B. (2007). Tronchuda cabbage (Brassica oleracea L. var.costata DC) seeds: phytochemicalcharacterization and antioxidant potential. Food Chemistry, 101, 549-558.
Hazra, T., Sharm, V., Sharm, R. & Arora, S. (2017). A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee). International Journal of Food Properties, 1(1), 1-7.
Jo, C., Son, J. H., Son, C. B. & Byun, M. W. (2003). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Science, 64(1), 13-17.
Kamkar, A., Shams Ardekani, M. R. & Jamshidi, A. (2013). Antioxidative effect of Iranian Pulicaria gnaphalodes L. extracts in soybean oil. South African Journal of Botany, 85, 39-43.
Leung, L. K., Su, Y., Chen, R., Zhang, Z., Huang, Y. & Chen, Z. Y. (2001). Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of nutrition, 131(9), 2248-2251.
Montazeri, B., Mirzajani, B., Barami, Z. & Yousefian, S. (2011). Phytochemical contents and biological activities of Rosa Canina fruit from Iran. The Journal of Medicinal Plants Research,, 5(18), 4584-4589.
Navam, A. V. S. P. & Hettiarachchy, S. (2011). Green tea and grape seed extracts - Potential applications in food safety and quality. Food Research International, 44(4), 827-839.
Neyrin, A. M., Bindels, K. B., Geurtsa, L., MatthiasVan Caniab, H. P. D. & Delzen, N. M. (2017). A polyphenolic extract from green tea leaves activates fat browning in high-fat-diet-induced obese micen. The Journal of Nutritional Biochemistry, 49(1), 15-21.
Okpalaab, C. O. R., Bonob, G., Geracib, M. L., Sardob, G. & Schaschk, S. V. J. (2016). Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Bioscience, 16(11), 5-10.
Pateiroa, M., Lorenzoa, J. M. L., Amadob, I. R. & Franco, D. (2014). Effect of addition of green tea, chestnut and grape extract on the shef-life of pig liver pâté. Food Chemistry, 147(15), 386-394.
Pilar Almajano, M., Eugeni, M., Michae, D. & Gordonb, H. (2007). Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chemistry, 102(4), 1375-1382.
Rezaei, M., Pezeshk, S., Hosseini, H. & Eskandari, S. (2011). Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids inrainbow trout (Oncorhynchus mykiss) vacuum packaged. Iranian Journal of food science and technology,100 (8), 47-56 [In Persian].
Senanayake, S. P. J. N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications - A review. Journal of Functional Foods, 5(4), 1529-1541.
Sharafi, S. M., Rasooli, I., Kashani, A. D., Owlia, P., Rezaee, M. B. & Astaneh, S. D. A. (2015). Cytobiochemical Potentials of Rosa damascena Mill. Extract. International Journal of Dairy Technology, 5(4), 184 - 193.
Singh, B. N., Shankar, S. & Srivastava, R. (2011). Green tea catechin, epigallocatechin-3-gallate (EGCG): Mechanisms, perspectives and clinical applications. Biochemical Pharmacology, 82(12), 1807-1821.
Unsal, M. & Aktas, N. (2003). Fractionation and characterization of edible tallow. Meat Science, 63(1), 235-539.
Yin, J., Becker, E. M., Andersen, M. L. & Skibsted, L. H. (2012). Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chemstery, 135(4), 195-202.
Żbikowska, A., Kowalska, M., Rutkowska, J., Kozłowska, M. & Onacik-Gür, S. (2017). Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products. The Journal of the European Food Research and Technology, 16(1), 25-32.
Abdollahzadeh, E., Rezaei, M., Hosseini, E. & Safari, R. (2012). Effects of nisin and thymeessential oil, individually and in combination, on inoculated populations of Listeriamonocytogenes in minced silver carp. The Journal of Iranian Nutrition Sciences and Food Industry, 80(4), 13-20.
Abu-Salem, F., Abou-Arab, E., Ibrahim, H. A. & Abou-Arab, A. A. (2011). Effect of adding green tea extract, Thyme oil and/or their combination to luncheon roll meat during refrigerate storage. Journal of American Science, 7(7), 538- 548.
AOCS. (1993). Official Methods and recommended practices of the American Oil Chemists Society. 4th edition, Champaign. IL: American Oil Chemists’ Society Press.
Asnaashari, M., Tajik, R. & Khodaparast, M. H. H. (2015). Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil. Journal of Food Science and Technology, 52(8), 5180-5187.
Barpa, L., Franchinab, F. A., Purcarob, G., Tranchidaa, P. Q. & Mondello, L. (2017). In-pipette solid-phase extraction prior to flow-modulation comprehensive two-dimensional gas chromatography with dual detection for the determination of minor components in vegetable oils. Talanta, 165(1), 598-603.
Bellés, M., Alonso, V., Roncalés, P. & Beltrán, J. A. (2017). Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail condition. Meat Science, 129(1), 153-156.
Burits, M. & Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phtoterapy Research,14 (5), 323-328.
Chen, X., Zhang, Y., Zu, Y., Yang, L., Lu, Q. & Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. The Journal of Food Science and Technology, 49(1), 385-391.
Chotimarkorn, C. & Silalai, N. (2008). Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Research International, 41(3), 308-317.
De, S., Nariya, P. & Jirankalgikar, N. (2013). Development of a novel high-performance thin-layer chromatographic-densitometric method for the detection of tallow adulteration in cow ghee. Journal of Planar Chromatography, 26(6), 41-88.
Demirci, B., Kosar, M. & Demirci, F. (2007). Antimicrobial and antioxidant activities of theessential oil of Chaerophyllum libanoticum. Boiss. et Kotschy. Food Chemistry, 105, 1512-1517.
Doert, M., Krüger, S., Morloc, E, G. & Kroh, K. W. (2017). Synergistic effect of lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine—l-ascorbic acid
condensate. European Food Research and Technology, 243(4), 583-596.
Ekhtiarzade, H., Akhondzade basti, A., Misaghi, A., Ebrahimzade Mousavi, H. A. & Bokae, S. (2011). Effect of zatariamultiflora boiss.essensial oil on the growth of Listeria monocytogenes in Salted Fish. Journal of the medical plants Research, 10, 89-96.
Farhoosh, R. (2007). The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society, 84(3), 205-209.
Farhoosh, R. & Esmaeilzadeh Kenari, R. (2009). Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying. Journal of the American Oil Chemists' Society, 86(6), 539-544.
Farhoosh, R. & Tavassoli, M. H. (2011). Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters, European Journal of Lipid Science and Technology, 113(4), 506-512.
Farhoosh, R. & KHodaparast, M. A. (2012). Olive oil oxidation: rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131, 9211-9245.
Fernández, M. V., Agüero, M. V. & Jagus, R. J. (2017). Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh-cut beet leaves. Journal of the European Food Research and Technology, 45(1), 12374.
Ferreres, F., Sousa, C., Valento, P., Seabra, J. P. & Andrade, P. B. (2007). Tronchuda cabbage (Brassica oleracea L. var.costata DC) seeds: phytochemicalcharacterization and antioxidant potential. Food Chemistry, 101, 549-558.
Hazra, T., Sharm, V., Sharm, R. & Arora, S. (2017). A species specific simplex polymerase chain reaction-based approach for detection of goat tallow in heat clarified milk fat (ghee). International Journal of Food Properties, 1(1), 1-7.
Jo, C., Son, J. H., Son, C. B. & Byun, M. W. (2003). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Science, 64(1), 13-17.
Kamkar, A., Shams Ardekani, M. R. & Jamshidi, A. (2013). Antioxidative effect of Iranian Pulicaria gnaphalodes L. extracts in soybean oil. South African Journal of Botany, 85, 39-43.
Leung, L. K., Su, Y., Chen, R., Zhang, Z., Huang, Y. & Chen, Z. Y. (2001). Theaflavins in black tea and catechins in green tea are equally effective antioxidants. The Journal of nutrition, 131(9), 2248-2251.
Montazeri, B., Mirzajani, B., Barami, Z. & Yousefian, S. (2011). Phytochemical contents and biological activities of Rosa Canina fruit from Iran. The Journal of Medicinal Plants Research,, 5(18), 4584-4589.
Navam, A. V. S. P. & Hettiarachchy, S. (2011). Green tea and grape seed extracts - Potential applications in food safety and quality. Food Research International, 44(4), 827-839.
Neyrin, A. M., Bindels, K. B., Geurtsa, L., MatthiasVan Caniab, H. P. D. & Delzen, N. M. (2017). A polyphenolic extract from green tea leaves activates fat browning in high-fat-diet-induced obese micen. The Journal of Nutritional Biochemistry, 49(1), 15-21.
Okpalaab, C. O. R., Bonob, G., Geracib, M. L., Sardob, G. & Schaschk, S. V. J. (2016). Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Bioscience, 16(11), 5-10.
Pateiroa, M., Lorenzoa, J. M. L., Amadob, I. R. & Franco, D. (2014). Effect of addition of green tea, chestnut and grape extract on the shef-life of pig liver pâté. Food Chemistry, 147(15), 386-394.
Pilar Almajano, M., Eugeni, M., Michae, D. & Gordonb, H. (2007). Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions. Food Chemistry, 102(4), 1375-1382.
Rezaei, M., Pezeshk, S., Hosseini, H. & Eskandari, S. (2011). Effect of antioxidant activity of shallot extract (Allium ascalonicum), turmeric extract and their composition on changes of lipids inrainbow trout (Oncorhynchus mykiss) vacuum packaged. Iranian Journal of food science and technology,100 (8), 47-56 [In Persian].
Senanayake, S. P. J. N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications - A review. Journal of Functional Foods, 5(4), 1529-1541.
Sharafi, S. M., Rasooli, I., Kashani, A. D., Owlia, P., Rezaee, M. B. & Astaneh, S. D. A. (2015). Cytobiochemical Potentials of Rosa damascena Mill. Extract. International Journal of Dairy Technology, 5(4), 184 - 193.
Singh, B. N., Shankar, S. & Srivastava, R. (2011). Green tea catechin, epigallocatechin-3-gallate (EGCG): Mechanisms, perspectives and clinical applications. Biochemical Pharmacology, 82(12), 1807-1821.
Unsal, M. & Aktas, N. (2003). Fractionation and characterization of edible tallow. Meat Science, 63(1), 235-539.
Yin, J., Becker, E. M., Andersen, M. L. & Skibsted, L. H. (2012). Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chemstery, 135(4), 195-202.
Żbikowska, A., Kowalska, M., Rutkowska, J., Kozłowska, M. & Onacik-Gür, S. (2017). Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products. The Journal of the European Food Research and Technology, 16(1), 25-32.