تاثیر روش پخت بر خواص آنتی‌اکسیدانی و رنگدانه بتالائین در چغندر-قرمز

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشیار، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

چغندر‌قرمز دارای مقادیر زیادی رنگدانه بتالائین است که به عنوان رنگ و آنتی اکسیدان طبیعی در مواد غذایی استفاده می‌شود. چغندر‌قرمز معمولا قبل از مصرف تحت فرآیند حرارتی قرار می‌گیرد که بر پایداری رنگ و قابلیت پذیرش و خواص سلامتی بخش آن تاثیرگذار است. هدف از این پژوهش بررسی تاثیر چهار روش پخت مایکروویو، حرارت مرطوب، جوشاندن و اتوکلاو بر محتوای رنگدانه بتالائین و خواص آنتی اکسیدانی چغندر‌قرمز بود. نتایج نشان داد که مقدار رنگدانه بتالائین تحت فرآیند مایکروویو در توان 850 وات به مدت سه دقیقه 9/71 درصد افزایش داشت، اما در اثر سایر فرآیند‌های حرارتی کاهش داشت. خاصیت آنتی‌اکسیدانی با روش مهار رادیکال آزاد اندازه‌گیری شد و در اثر فرآیند‌های مایکروویو، جوشانیدن و حرارت مرطوب در مقایسه با نمونه شاهد افزایش داشت، اما تحت فرآیند اتوکلاو نسبت به نمونه شاهد کاهش یافت. بیشترین میزان مهار رادیکال آزاد در فرآیند مایکروویو بود که 25/52 درصد افزایش نشان داد. میزان ترکیبات فنلی و فلاونوئیدی نیز تحت فرآیند‌های مایکروویو، جوشاندن و حرارت مرطوب نسبت به نمونه کنترل افزایش یافت و بیشترین میزان ترکیبات فنلی و فلاونوئیدی در اثر فرآیند مایکروویو بود که به ترتیب،84/43 و 8/40درصد نسبت به شاهد افزایش نشان داد اما تحت فرآیند اتوکلاو این ترکیبات کاهش یافت

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The effect of cooking method on antioxidant activity and betalain content of red beet

نویسندگان [English]

  • Aazam Malekghasemi 1
  • Alireza Sadeghi Mahoonak 2
  • Mohammad Ghorbani 2
  • Mehran Alami 2
  • Yahya Maghsoudlou 2
1 M.Sc Food Science & Technology, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
2 Associate Professor, Dept. of Food Science & Technology, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran
چکیده [English]

Red beet contains high concentration of betalains that are used as natural colorant and antioxidant in food products. Red beets generally undergo thermal processing before consumption which influences the stability of betalains, its acceptability and health properties. The aim of this study was to investigate the effect of four cooking method including microwave, wet heat, boiling and autoclave on betalain content and antioxidant activity of red beet. Results showed the amount of betalain increased by 71.9% under 850 w microwave processes for 3 min, but reduced under the effect of other thermal processing. Antioxidant activity measured by DPPH radical scavenging activity, and increased under microwave, boiling and wet heat compared to control but reduced under the autoclave process compared to control. The highest amount of free radical scavenging was shown by microwave process that increased by 52.25% Under microwave, boiling and wet heat process, the total phenolic and flavonoid content increased compared to control and the highest amount of phenolic and flavonoid content was observed in microwave process that increased 43.84 and 40.8%, respectively compared to control but reduced under autoclave process.

کلیدواژه‌ها [English]

  • Betalain
  • Antioxidant
  • cooking method
  • Red beet
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