بررسی اثر ضداکسایشی عصاره دانه رازیانه (Foeniculum vulgare) در روغن سویا و مقایسه آن با ضداکساینده ‏‏‏های سنتزی BHA وBHT

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشگاه آزاد اسلامی دامغان

2 استادیار، سازمان پژوهشهای علمی و صنعتی ایران

3 استادیار، دانشگاه آزاد اسلامی واحد دامغان

چکیده

اکسایش چربی‏ها منجر به کاهش ویژگی‏های حسی و ارزش تغدیه‏ای روغن‏ها می‏گردد. از جمله روش‏های موثر جهت کاهش شدت اکسایش، افزودن ضداکساینده‏ها است. با توجه به اثرات جانبی نامطلوب ضداکساینده‏های سنتزی، مانند امکان ایجاد جهش و یا سرطان،‏ امروزه ترکیب‏های طبیعی دارای ویژگی‏های ضداکسایشی به عنوان جایگزینی برای ترکیب‏های متداول سنتزی مورد توجه قرار گرفته‏اند. هدف از این تحقیق، بررسی اثرات ضداکسایشی عصاره دانه رازیانه در روغن سویا و مقایسه آن با ضداکساینده‏های سنتزی بوتیلید هیدروکسی آنیزول (BHA) و بوتیلید هیدروکسی تولوئن (BHT) می‏باشد. اثر غلظت‏های 100، 200، 300، 400، 500، 600، 700 و 800 میلی‏گرم/لیتر عصاره اتانولی دانه رازیانه در به تاخیر انداختن فساد اکسایشی در روغن سویا تصفیه شده عاری از ضداکساینده، در دمای 90 درجه سانتی‏گراد، به مدت 4 هفته و در فواصل زمانی ثابت هفت روزه از طریق سنجش اندیس‏های آنیزیدین، پراکسید و محاسبه اندیس توتوکس در مقایسه با نمونه شاهد و ضداکساینده‏های سنتزی BHA به میزان غلظت مجاز 175 میلی‏گرم/لیتر وBHT به میزان غلظت مجاز 75 میلی‏گرم/لیتر و مخلوط هر دو نوع ضداکساینده سنتزی (BHT+BHA) به میزان غلظت مجاز 175 میلی‏گرم/لیتر، تحت بررسی قرار گرفت. هم‏چنین، مدت زمان مقاومت به اکسایش نمونه‏ها توسط دستگاه رنسیمت سنجیده شد. با توجه به نتایج حاصل از این پژوهش، با افزایش غلظت عصاره‏ها اثر ضداکسایشی آن‏ها بیش‏تر شده ولی در محدوده غلظتی مورد بررسی، رابطه خطی و مستقیم بین غلظت تیمارها و فعالیت ضداکسایشی آن‏ها در روغن سویا دیده نشد. غلظت‏های 300 میلی‏گرم/لیتر و 400 میلی‏گرم/لیتر عصاره دانه رازیانه، دارای فعالیت ضداکسایشی بالاتری نسبت به هر دو ضداکساینده سنتزی BHA و BHT بودند . عصاره دانه رازیانه دارای اثر ضداکسایشی مناسبی در روغن سویا بوده و می‏تواند در غلظت‏های مناسب به عنوان جایگزین طبیعی ضداکساینده‏های سنتزی BHA وBHT به کار رود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT

نویسندگان [English]

  • Mona Mazaheri Kalahrodi 1
  • Alireza Bassiri 2
  • Hosein Jalali 3
1 M. Sc. Research Student in Food Science and Technology, Islamic Azad University, Damghan, Iran.
2 Assistant Professor, Department of Chemical Technologies, Iranian Research Organization for Science and Techmology (IROST)
3 Assistant Professor, Department.of Food Science and Technology, Islamic Azad University, Damghan, Iran
چکیده [English]

Lipid oxidation leads to decrease in organoleptic properties and nutritive value of oils. Among the most effective ways to reduce the intensity of oxidation, is adding antioxidants. Due to the undesirable side effects of synthetic antioxidants, such as the ability to create mutations or cancer, combination of natural antioxidant properties as an alternative to conventional synthetic compounds have been discussed. The purpose of this research was to study the antioxidant effects of fennel seed extract in soybean oil and comparison with synthetic antioxidants BHA and BHT. In this study, the antioxidant activities of ethanolic fennel (Foeniculum vulgare) seed extract at different concentrations 100, 200, 300, 400, 500, 600, 700, 800 ppm on the stability of soybean oil were evaluated by means of Peroxide value, Anisidine value, and Totox value determinations. The oxidative stability of the samples was measured by Metrohm Rancimat apparatus. The antioxidant activities were compared to synthetic antioxidants such as Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT) and the mixture of both antioxidants (BHT+BHA) in allowable concentration levels. The results indicated that the antioxidant activities will be increased by increasing the concentration of extracts, but in the investigated concentration range, no direct linear relationship was seen between treatments concentrations and their antioxidant activities in soybean oil ,and the antioxidant activities of the seed extracts at 300ppm and 400ppm in soybean oil was better than both synthetic antioxidants BHA and BHT. Fennel seed extract has suitable antioxidative effects on soybean oil and can be used as an appropriate natural substitution instead of synthetic antioxidants BHA and BHT.

کلیدواژه‌ها [English]

  • Vegetable oil oxidation
  • soybean oil
  • Fennel seed extract
  • Antioxidant activity
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