بهبود پایداری اکسیداتیو روغن پیه گاوی با استفاده از ویژگی آنتی اکسیدانی چای سبز و لسیتین

نوع مقاله : مقاله علمی - پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشیار گروه مهندسی شیمی، واحد شهر قدس، دانشگاه آزاد اسلامی،تهران، ایران

چکیده

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.

کلیدواژه‌ها


عنوان مقاله [English]

Improve Oxidative Stability of Beef-Tallow Oil Using Antioxidant Properties of Green tea and Lecithin

نویسندگان [English]

  • M. Ardahe 1
  • Sh. Shahriari 2
1 Graduated Student of Food Science and Technology Engineering, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.
2 Associate Professor of the Department of Chemical Engineering, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.
چکیده [English]

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.

کلیدواژه‌ها [English]

  • Antioxidants
  • Beef - tallow
  • Green Tea
  • Synergistic
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