مقایسه ویژگی‌های روغن کنجد حاصل از پرس سرد، استخراج با حلال و تصفیه شده طی زمان ماندگاری
الموضوعات :
سلیمه سادات میرعزیزی
1
,
مریم قراچورلو
2
,
انوشه شریفان
3
1 - دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
تاريخ الإرسال : 04 الخميس , رمضان, 1440
تاريخ التأكيد : 23 السبت , جمادى الأولى, 1441
تاريخ الإصدار : 26 الثلاثاء , جمادى الأولى, 1441
الکلمات المفتاحية:
ویژگی‌های شیمیایی,
پرس سرد,
روش استخراج,
روغن کنجد,
استخراج با حلال,
ملخص المقالة :
با توجه به اهمیت جایگاه روغن‌های خوراکی در رژیم غذایی و افزایش تقاضا برای استفاده از روغن‌های خام و فرآیند نشده در این تحقیق ویژگی‌های شیمیایی روغن‌های حاصل از روش استخراج پرس سرد و استخراج با حلال سه واریته مختلف دانه کنجد شامل ترکیب اسیدهای چرب، مقادیر کلروفیل، بتاکاروتن، استرول، توکوفرول و آفلاتوکسین با روغن تصفیه شده مورد مقایسه قرار گرفت. عدد پراکسید نیز طی دو شرایط تسریع شده اکسیداسیون حرارتی و نوری تعیین شد. نتایج نشان داد بازده روش استخراج با حلال (13/58 درصد) بیش از روش پرس سرد بوده و اسیدهای چرب غالب در نمونه‌های روغن کنجد شامل اسیدهای اولئیک و لینولئیک می‌باشند. استرول تام در روغن پرس سرد (435/5367 میلی گرم بر کیلوگرم) بیش از روغن استخراج شده با حلال و روغن تصفیه شده بوده است. طی فرآیند تصفیه میزان کلروفیل و کاروتنوئید روغن کاهش یافت (P <0.05). بیش‌ترین و کم‌ترین میزان توکوفرول کل به‌ترتیب مربوط به‌روش استخراج با حلال و روغن تصفیه شده معادل 18/759 و 14/437 میلی‌گرم بر کیلوگرم بود. عدد پراکسید در شرایط تسریع شده نوری و دمایی باگذشت زمان افزایش یافت و تأثیر نور بر روند افزایش عدد پراکسید بیش از دما بوده است. علیرغم وجود مقدار ناچیز (12/0 – 08/0 ppb) آفلاتوکسین کل در دانه، میزان آن در نمونه‌های روغن استخراج شده زیر حد قابل‌تشخیص دستگاه (ppb 01/0) بود. لذا با وجود خواص تغذیه ای بالاتر روغن های پرس سرد نسبت به نوع تصفیه شده، این روغن ها قابلیت ماندگاری پایین تری نسبت به نوع تصفیه شده دارند.
المصادر:
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· Hassan, M. A. (2012). Studies on Egyptian sesame seeds (Sesamum indicum L.) and its products 1-physicochemical analysis and phenolic acids of roasted Egyptian sesame seeds (Sesamum indicum L). World Journal of Dairy and Food Sciences, 7(2), 195-201.
· Hassan, M. N., El-Sayed, A. S., and Nada, H. M. (2015). Detection of aflatoxins by HPLC and the expression of biosynthetic nor-1 gene of aflatoxin and ocrA gene of ochratoxin.
· Hwang, L. S. (2005). Sesame oil. Bailey's Industrial Oiland Fat Products.
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· Lee, S. W., Jeung, M. K., Park, M. H., Lee, S. Y., and Lee, J. (2010). Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation. Food Chemistry, 118(3), 681-685
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· Nabloussi, A., Hanine, H., El Harfi, M., and Rizki, H. (2016). Moroccan sesame: an overview of seed and oil quality. Magnesium(mg/100 g), 389(324), 347.340
· Prescha, A., Grajzer, M., Dedyk, M., and Grajeta, H. (2014). The antioxidant activity and oxidative stability of cold-pressed oils. Journal of the American Oil Chemists' Society, 9(8),1291-1301.
· Ramadan, M. F., and Mörsel, J. T. (2004). Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipid Science and Technology, 106(1), 35-43
· Tabee, E., Azadmard-Damirchi, S., Jägerstad, M., and Dutta, P. C. (2008). Effects of α-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high-oleic vegetable oils. Journal of the American Oil Chemists' Society, 85(9), 857-867.
· Walallawita, W., Bopitiya, D., Sivakanthan, S., Jayawardana, N., and Madhujith, T. (2016). Comparison of oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (mee)(Madhuca longifolia) oils against photo-oxidation and autoxidation. Procedia Food Science, 6, 204-207.
_||_
· Abbas, H. K. (2005). Aflatoxin and food safety: CRC Press,267-286
· Abou-Gharbia, H. A., Shehata, A. A. Y., and Shahidi, F. (2000). Effect of processing on oxidative stability and lipid classes of sesame oil. Food Research International, 33(5), 331-340.
· Anjum, F., Anwar, F., Jamil, A., and Iqbal, M. (2006). Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American OilChemists' Society, 83(9), 777-784.
· Ayu, D. F., Andarwulan, N., Hariyadi, P., and Purnomo, E. H. (2016). Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil. Food Science and Biotechnology, 25(2), 401-407
· Bortolomeazzi, R., Cordaro, F., Pizzale, L., and Conte, L. S. (2003). Presence of phytosterol oxides in crude vegetable oils and their fate during refining. Journal of agricultural and food chemistry, 51(8), 2394-2401
· Chen, L., Li, H., Fu, J., Miao, C., Lv, P., and Yuan, Z. (2016). Catalytic hydroprocessing of fatty acid methyl esters to renewable alkane fuels over Ni/HZSM-5 catalyst. Catalysis Today, 259, 266-276.
· Cheng, C. T. (1992). Perak, Malaysia, Mass Poisoning Tale of the Nine Emperor Gods and Rat Tail Noodles. The American journal of forensic medicine and pathology, 13(3),263-261.
· De Greyt, W. F., Petrauskaite, V., Kellens, M. J., and Huyghebaert, A. D. (1998). Analysis of tocopherols by gas‐liquid and high‐performance liquid chromatography: a comparative study. Lipid/Fett, 100(11), 503-507.
· Dubois, V., Breton, S., Linder, M., Fanni, J., and Parmentier, M. (2007). vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 1 (7), 710-732.
· Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., and Attia, H. (2007). Quality characteristics of sesame seeds and by-products. Food Chemistry, 103(2), 641-650.
· Elzupir, A. O., Suliman, M. A., Ibrahim, I. A., Fadul, M. H., and Elhussein, A. M. (2010). Aflatoxins levels in vegetable oils in Khartoum State, Sudan. Mycotoxin research, 26(2), 69-73.
· Ferrari, R. A., Schulte, E., Esteves, W., Brühl, L., and Mukherjee, K. D. (1996). Minor constituents of vegetable oils during industrial processing. Journal of the American Oil Chemists' Society, 73(5), 587-592.
· Ghavami, M., Gharachoeloo, M. and Ghiassi Tarzi, B. (2008). Laboratory Techniques, Oils and Fats. [In Persian].
· Habibi nodeh, F., Azadmard-Damirchi, S., Hesari, j., Nemati, M., Fathi achachelooyee, B., and Ahmadi, E. (2010). Effect of colza seeds attendance by microwave on the quality of extracted oil. The journal of food research(agricultural science), 20(3), 19-29. [In Persian].
· Hassan, M. A. (2012). Studies on Egyptian sesame seeds (Sesamum indicum L.) and its products 1-physicochemical analysis and phenolic acids of roasted Egyptian sesame seeds (Sesamum indicum L). World Journal of Dairy and Food Sciences, 7(2), 195-201.
· Hassan, M. N., El-Sayed, A. S., and Nada, H. M. (2015). Detection of aflatoxins by HPLC and the expression of biosynthetic nor-1 gene of aflatoxin and ocrA gene of ochratoxin.
· Hwang, L. S. (2005). Sesame oil. Bailey's Industrial Oiland Fat Products.
· Idris, Y. M., Mariod, A. A., Elnour, I. A., and Mohamed, A. A. (2010). Determination of aflatoxin levels in Sudanese edible oils. Food and chemical toxicology, 48(8), 2539-2541.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Oil seeds-Determination of moisture and volatile matter content-Test metod. ISIRI No.8034. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2002). Edible fats and oils –Determination of chlorophill pigments in crude oil. ISIRI No. 6686. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2002). Edible fats and oils – Determination of caroten-specification. ISIRI No. 5952. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (1999). Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination. ISIRI No 4179. [In Persian]
· Khan, M. A., and Shahidi, F. (2002). Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water. Food chemistry, 79(1), 47-53.
· Kang, M.-H., Naito, M., Tsujihara, N., and Osawa, T. (1998). Sesamolin inhibits lipid peroxidation in rat liver and kidney. The journal of nutrition, 128(6), 1018-1022.
· Kamal-Eldin, A. (2006). Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology, 108(12), 1051-1061.
· Kreps, F., Vrbiková, L., and Schmidt, Š. (2014). Influence of industrial physical refining on tocopherol, chlorophyll and beta‐carotene content in sunflower and rapeseed oil. European Journal of Lipid Science and Technology, 116(11), 1572-1582.
· Lee, S. W., Jeung, M. K., Park, M. H., Lee, S. Y., and Lee, J. (2010). Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation. Food Chemistry, 118(3), 681-685
· Mbah, M., and Akueshi, C. (2009). Aflatoxin in mould infested sesame seeds. African Journal of Biotechnology, 8(3),145-152.
· Nabloussi, A., Hanine, H., El Harfi, M., and Rizki, H. (2016). Moroccan sesame: an overview of seed and oil quality. Magnesium(mg/100 g), 389(324), 347.340
· Prescha, A., Grajzer, M., Dedyk, M., and Grajeta, H. (2014). The antioxidant activity and oxidative stability of cold-pressed oils. Journal of the American Oil Chemists' Society, 9(8),1291-1301.
· Ramadan, M. F., and Mörsel, J. T. (2004). Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipid Science and Technology, 106(1), 35-43
· Tabee, E., Azadmard-Damirchi, S., Jägerstad, M., and Dutta, P. C. (2008). Effects of α-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high-oleic vegetable oils. Journal of the American Oil Chemists' Society, 85(9), 857-867.
· Walallawita, W., Bopitiya, D., Sivakanthan, S., Jayawardana, N., and Madhujith, T. (2016). Comparison of oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (mee)(Madhuca longifolia) oils against photo-oxidation and autoxidation. Procedia Food Science, 6, 204-207.
