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

الموضوعات :

هلیا خاجوی ¹ , آسیه احمدی دستگردی ²

1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران.
2 - استادیار گروه علوم و صنایع غذایی، واحد اردستان، دانشگاه آزاد اسلامی، اردستان، ایران.

تاريخ الإرسال : 28 الثلاثاء , جمادى الأولى, 1442 تاريخ التأكيد : 28 الثلاثاء , جمادى الأولى, 1442 تاريخ الإصدار : 06 الإثنين , جمادى الأولى, 1442

الکلمات المفتاحية: آویشن شیرازی (Zataria multiflo, اسانس, فعالیت آنتی اکسیدانی, مایونز,

ملخص المقالة :

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.

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