بررسی اثر نگهداری دانه کنجد در دمای یخچال و دمای محیط بر ترکیبات فیتوشیمیایی و ارزش غذایی دانه های کنجد
محورهای موضوعی : زیست شناسی سلولی تکوینی گیاهی و جانوری ، تکوین و تمایز ، زیست شناسی میکروارگانیسمنگین عبدیانی 1 , محمد جواهریان 2 , مریم کلاهی 3 * , محمد صبائیان 4
1 - گروه شیمی، دانشکده علوم، دانشگاه شهید چمران اهواز، اهواز، ایران
2 - گروه شیمی، دانشکده علوم، دانشگاه شهید چمران اهواز، اهواز، ایران
3 - گروه زیست شناسی، دانشکده علوم، دانشگاه شهید چمران اهواز، اهواز، ایران
4 - گروه فیزیک، دانشگاه شهید چمران اهواز، اهواز، ایران
کلید واژه: اسید چرب, آنتی اکسیدان, کنجد, نگهداری.,
چکیده مقاله :
کنجد از مهم ترین دانه های روغنی جهان به شمار می رود که منبع غنی از اسیدهای چرب غیراشباع، پروتئین، مواد معدنی می باشد. شرایط نگهداری با اثر بر مسیرهای متابولیسمی در دانه ی کنجد، بر ارزش غذایی دانه ها در مدت نگهداری اثر می گذارد. در این پژوهش، اثر نگهداری دانه های کنجد در دمای محیط و یخچال بر محتوای ترکیبات فیتوشیمیایی دانه‌های کنجد مورد بررسی قرار گرفت. محتوای ترکیبات فنولیک، ظرفیت آنتی‌اکسیدانی، محتوای روغن، کربوهیدرات، پروتئین و پرولین در عصاره اتانولی و روغن کنجد بررسی شد. میزان ترکیبات فنولی در دانه های کنجد نگهداری شده در دمای محیط افزایش یافت در حالی که نگهداری دانه های کنجد در یخچال، باعث کاهش محتوای فنولی شد. هر دو شرایط نگهداری موجب کاهش ظرفیت آنتی اکسیدانی دانه های کنجد شد. محتوای روغن کنجد در دمای محیط و یخچال به ترتیب 39/48% و 07/48% بود که نسبت به نمونه ی کنترل تغییر معنی داری نشان نداد، نگهداری دانه های کنجد در دمای یخچال موجب افزایش 18 درصدی اولئیک اسید نسبت به لینولئیک اسید شد تا به حفظ غشای سلولی کمک کند درحالی در دمای محیط، لینولئیک اسید نسبت به اولئیک اسید 4/2 درصد افزایش یافت. محتوای کربوهیدرات و پرولین دانه های کنجد در دمای یخچال افزایش یافت که می تواند به دلیل نقش حفاظت اسمزی آن ها باشد. نگهداری دانه های کنجد در دمای محیط با افزایش محتوای لینولئیک اسید (امگا6) و محتوای ترکیبات فنولی موجب افزایش کیفیت و ارزش غذایی دانه های کنجد می شود.
Sesame is considered one of the most crucial oil seeds globally, containing a high level of unsaturated fatty acids, protein, and minerals. The storage conditions influence sesame seeds' nutritional value during storage, which impact metabolic pathways in the seeds. This study examined how storing sesame seeds at room temperature or in the refrigerator affects the phytochemical compounds in the seeds. The study examined the levels of phenolic compounds, antioxidant capacity, oil content, fatty acid composition, carbohydrates, proteins, and proline in the ethanol extract and sesame oil. This study's findings indicated the level of phenolic compounds in sesame seeds stored at room temperature rose, but storing sesame seeds in the fridge led to a decline in phenolic content. The antioxidant capacity of sesame seeds was reduced by both storage conditions. There was no significant difference in the level of sesame oil in the samples studied compared to the control sample. Storing sesame seeds in the refrigerator led to an 18% rise in oleic acid in comparison to linoleic acid, while at room temperature linoleic acid increased by 2.4% compared to oleic acid to support cell membrane maintenance. Sesame seeds showed an increase in carbohydrate and proline levels when stored in refrigeration, possibly because of their osmotic protection function. Final statement: The analysis of the current research findings reveals that storing sesame seeds at room temperature leads to an elevation in the levels of linoleic acid (omega-6) and phenolic compounds, thus enhancing the overall quality and nutritional benefits of sesame seeds.
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