بررسی استخراج عصاره پوست میوه بالنگ به دو روش ماسراسیون و فراصوت و استفاده از آن در پایدارسازی روغن آفتابگردان
محورهای موضوعی : میکروبیولوژی مواد غذایی
سمیه اخلی
1
(دانشجوی دکتری گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران)
حبیب الله میرزایی
2
(دانشیار گروه صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
سید ابراهیم حسینی
3
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: استخراج, آنتی اکسیدان, اسانس, پایداری حرارتی, پوست میوه بالنگ, روغن آفتابگردان,
چکیده مقاله :
مقدمه: امروزه به دلیل اثرات نامطلوب آنتی اکسیدان های سنتزی، به کارگیری آنتی اکسیدان های گیاهی به منظور به تأخیر انداختن یا جلوگیری از اکسیداسیون مواد غذایی به ویژه غذاهای بر پایه روغن یا چربی مورد توجه زیادی قرار گرفته است.مواد و روش ها: در این مطالعه برای استخراج اسانس از روش تقطیر با آّب و برای استخراج عصاره پوست میوه بالنگ از دو روش ماسراسیون و امواج فراصوت و حلال های اتانول، متانول و آب استفاده شد و میزان فعالیت مهارکنندگی رادیکال های آزاد و ترکیبات فنلی کل اندازه گیری شد. شناسایی ترکیبات موجود در عصاره و اسانس با دستگاه کروماتوگراف گازی انجام گرفت. در نهایت اثر آنتی اکسیدانی اسانس و عصاره پوست میوه بالنگ در پایداری حرارتی روغن آفتابگردان مورد بررسی قرار گرفت. پایداری روغن نسبت به اکسیداسیون در طول 5 روز نگهداری در دمای 65 درجه سانتی گراد از طریق آنالیز مقادیر اندیس پراکسید و اندیس آنیزیدین، میزان اسید تیوباربیتوریک، اندیس توتوکس و شاخص پایداری اکسایشی ارزیابی شد.یافته ها: نتایج، بیشترین میزان ترکیبات فنولی و فعالیت آنتی اکسیدانی را در عصاره استخراج شده با استفاده از امواج فراصوت زمان 30 دقیقه و حلال اتانول نشان داد. غلظت ppm 800 عصاره نسبت به غلظت های دیگر عصاره به دلیل داشتن مقادیر بالاتر ترکیبات فنلی از نظر فعالیت مهارکنندگی رادیکال های آزاد مؤثرتر عمل نمود. آنالیز اسانس نشان داد بخش عمده ترکیبات موجود در عصاره پوست بالنگ نومیلین و هسپریدین بودند. نتایج بررسی پایداری روغن نشان داد که اندیس های پراکسید، آنیزیدین و توتوکس با گذشت زمان روند افزایشی از خود نشان دادند. نمونه عصاره اتانولی استخراج شده با امواج فراصوت در زمان 30 دقیقه بالاترین میزان شاخص پایداری اکسایشی را نسبت به اسانس و BHT نشان داد.نتیجه گیری: نتایج این پژوهش تأثیر معنی دار عصاره و اسانس پوست میوه بالنگ در پایداری روغن آفتابگردان و برتری آن نسبت به آنتی اکسیدان سنتزی را نشان داد.
Introduction: Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to retard or prevent oxidation of foods, especially oil-based or fat-based varieties, has today received considerable attention.Materials and Methods: Inorder to extract the essential oil, water distillation method was applied and the extract of citron peel was obtained by ultrasound and maceration methods by using ethanol, methanol and water as solvents. Total phenolic compounds of the extracts and their antioxidant activities were measured. The chemical compounds in the extract and essential oil were identified by gas chromatography. Finally, the antioxidant effect on the stability of sunflower oil was investigated. The stability of oil to oxidation during storage for 5 days at 65 ° C was assessed using peroxide, anisidine, thiobarbituric acid, Tutox values and oxidative stability index.Results: The most amounts of phenolic compounds and antioxidant activity was absorved in ultrasonic-assisted ethanolic extract at 30 min. The extract concentration at 800 ppm was more effective to radical scavenging than the other concentrations. The major compounds of citron peel extract were nomilin and hesperidin. The results showed that the peroxide, anisidine, and totox value had an increasing trend over time. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI.Conclusion: The results of this study demonstrate the beneficial effects of the essential oil and extract from citron peel on sunflower oil stability and its superiority over synthetic antioxidants.
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Ayoughi, F., Barzegar, M., Sahari, M. & Naghdi Badim H. (2009). Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants. Journal of Medicient Plants, 8 (30), 71-83. [In Persian].
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Abootalebian, M., Keramat, J., Kadivar, M., Ahmadi, F. & Abdinian, M. (2016). Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agricultural Sciences, 61 (2), 175-179.
Abozed, S. S., El-kalyoubi, M., Abdelrashid, A. & Salama Manal, F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59 (1), 63-67.
Albu, S., Jaico, E., Paniwnyk, L., Lorimer, J. P. & Mason, T. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and
pharmaceutical industry. Ultrasonics Sonochemistry, 911, 261-265.
Anon. (2005). Official methods and recommended practices. American Oil Chemists-Society, Champaign.
Anon. (2005). Official Methods of Analyses, 14 Ed; Association of official Analytical Chemists: Washington, DC, USA.
Anwar, F., Manzoor, M. & Bajwa, J. R. (2004). Antioxidant activity of solvent extracts of strawberry (F. ananassa) using various antioxidant assays. Pakistan Journal of Analytical and Environmental Chemistry, 5, 28–37.
Atashi, S., Nazari, Z., Moosavi Zadeh, S, J., Akbar Poor, V. & Mashayekhi, K. (2010). Investigation of changes in phenolic and flavonoid compounds in the pulp, mesocarp and orange peel of Parson Brown and March on several different stands. National Conference on Medicinal Plants. Rice and Citrus Research Institute, Sari University of Agricultural Sciences and Natural Resources. [In Persian].
Ayoughi, F., Barzegar, M., Sahari, M. & Naghdi Badim H. (2009). Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants. Journal of Medicient Plants, 8 (30), 71-83. [In Persian].
Azizkhani, M. & Ataee, M. (2012). Antibacterial and antioxidant effects of the essential oil and extractfrom Mentha longifolia Hudson from north of Iran. Journal of Food Research, 22 (1), 22-29.
Badifu, G. I. O. (1991). Unsaponifiable matter in oils from some species of Cucurbitaceae. Journal of food composition and analysis, 4, 360-365.
Boonkird, S. Phisalaphong, C. & Phisalaphong, M. (2008). Ultrasound- assisted extraction of capsaicinoids from Capsicum Frutescens on a lab and pilot-plant scale. Ultrasonics Sonochemistry, 15, 1075-1079.
Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.
Cappello, M., Calvareno, A., Giacomo, D. & Gioffre, D. (1982). Volatile constituents of the fruit peel of Citrus medica (L.). Journal of Essential Oil Bearing Plants, 6, 130-134.
Charles, J. D. (2013). Antioxidant properties of spices, herbs and other sources. Springer, New York, 204-208.
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruız & Pavon) tubers. Separation and Purification Technology, 55, 217–225
Dalia, A. A. (2014). preparation and characterize of pectin from peel of kabad (Citrus medica) Fruit in sulaimani city, Iraqi Kurdistan Region. International journal of current Research in chemistry and pharma ceutical Sciences, 142-146.
Dieffenbacher, A. & Pocklington, W. D. (1987). Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry. Oxford: Blackw.
Ebrahimzadeh, M. A., Nabavi, S. F. & Nabavi, S. M. (2009). Antioxidant activity of leaves and inflorescence of Eryngium Caucasicum Trautv at flowering stage. Pharmacognocy Research, 1 (6), 435-439.
Emad. S. (2006). Antioxidant effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. Food Science and Technology, 39, 883- 892.
Erkan, N., Ayranci, G. & Ayranci, E. (2012). Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract. European Journal of Lipid Science and Technology, 114 (2), 175-184.
Farhoosh, R. (2007). The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf life of soybean oil. Journal of the American Oil Chemists’ Society, 84, 205-209.
Fereidooni Noori, T., Fahim Danesh, M. & Sahari, M. A. (2015). Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil. Food Science and Technology, 13 (53), 113-125. [In Persian].
Fleisher, Z. & Fleisher, A. (1991). The essential oils of etrog (C. medica L. var. ethrog). Journal of Essential Oil Research, 3, 377-379.
Ghafoor, K., & Choli, H. (2009). Optimization of ultrasound assisted extraction of phenolic compound and antioxidant fram grape peel through response surface methodology. journal of the Koran Society for Applied Bilogical chemistry, 52 (3), 295-300
Goli, A. H., Barzegar, M. & Sahari, M. A. (2005). Antioxidant activity and total hydroxyanisole and butylated Hydroxytoluene. Journal of the American Oil Chemists' Society, 52, 59.
Haumann, M., & Junge, W. (1994). Extent and rate of proton release by photosynthetic wateroxidation in thylakoids: Electrostatic relaxation versus chemical production. Biochemistry, 33, 864- 872.
Herreroa, M., Mendiolaa, b., Jose, A., Cifuentesa, A., & neza, E. I. (2010). Supercritical fluid extraction: Recent advances and applications. Journal of Chromatography A, 1217 (16), 2495-2511.
Hismath, W. A. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal, 18 (3), 931-939.
Hooshmand, M. & Mahdian, A. (2014). Optimization of extraction of fungal antioxidant compounds by ultrasound by response surface method and its comparison with flood method. The Second National Conference on Agriculture and Sustainable Natural Resources. Tehran, Mehr Arvand Higher Education Institute. Environmentalists Extension Group and Iranian Nature Conservation Association. [In Persian].
Hute, H. (1986). Components in the peel oil of Citrus medica (L.). Flavour and Fragrance Journal, 41, 113-119.
Iranian National Standards Organization. (2016). Vegetable and animal oils and fats- Measurement of oxidative stability (accelerated method)- Test method. Standard No. 3734. Second revision. [In Persian].
Ishtiaq, F., Farooq, R., Farooq, A., Siddique, M., Shah, H., Hassan, M. U., & Shaheen, M. A. (2009). Application of ultrasound in pharmaceutics world. Appied. Science Journal, 6, 886-893.
Ismael Zadeh Kenari, R. & Mehdi Poor, S. Z. (2012). Antioxidant effect of methanolic extract of kiwi peel on the stabilization of sunflower oil. Iranian Journal of Food Science and Technology Research, 8 (2), 250-245. [In Persian].
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