تاثیر تیمارهای آب مغناطیسی‌شده و میدان مغناطیسی بر ویژگی‌های فیزیکوشیمیایی، فنل کل و ظرفیت آنتی‌اکسیدانی آرد جودوسر جوانه‌زده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران

2 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران.

3 دانشیار، گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی، دانشگاه بوعلی سینا، همدان، ایران

4 دانشیار، گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران

چکیده

روش پیشنهادی برای بهینه‌سازی مصرف آب در کشاورزی، عبور دادن آب آبیاری از یک میدان مغناطیسی است. در این مطالعه تأثیرات تیماردهی با آب مغناطیسی و میدان مغناطیسی بر مقدار رطوبت و خاکستر، pH، اسیدیته، شاخص‌های رنگ، مقدار فنل کل و ظرفیت آنتی‌اکسیدانی آرد جودوسر جوانه‌زده بررسی شده است. برای تهیه جودوسر جوانه‌زده، ابتدا دانه‌ها به مدت ۲۴ ساعت در شرایط مذکور خیسانده شدند و سپس پوسته آن‌ها جدا شد. پس از آن، دانه‌ها به مدت ۴۸ ساعت در دمای ۲۵ درجه سلسیوس برای جوانه‌زنی نگهداری شدند. جوانه‌زنی جودوسر تأثیر معنی‌داری بر مقدار خاکستر آردهای تهیه‌شده نداشت (05/0<p). مقدار خاکستر آرد تجاری به‌طور معنی‌داری بیشتر از سایر آردها بود (05/0>p). جوانه‌زنی با میدان مغناطیسی، اسیدیته آرد جودوسر را از 47/0 به 12/1درصد افزایش داد؛ همچنین، به‌طور معنی‌داری pH پودر جودوسر جوانه‌زده را از 3/6 به 1/6 کاهش داد (05/0>p). جوانه‌هایی که در میدان مغناطیسی رشد کردند، به‌دلیل رشد بیشتر و فعالیت آنزیمی افزایش‌یافته، اسیدیته بیشتری داشتند. pH و روشنایی آرد تجاری به‌طور معنی‌داری کمتر از سایر آردها بود (05/0>p). جوانه‌زنی جودوسر با میدان مغناطیسی، به‌طور معنی‌داری روشنایی و قرمزی آردها را کاهش داد (05/0>p). شاخص زردی آرد جودوسر جوانه‌زده تیمار شده با میدان مغناطیسی، به‌طور معنی‌داری بیشتر از سایر آردها بود (05/0>p). مقدار فنل کل دانه‌های جودوسر و آردهای جودوسر جوانه‌زده با آب تیمارنشده، آب مغناطیسی‌شده و در معرض میدان مغناطیسی به‌ترتیب 55/379، 37/513، 31/598 و 97/694 میکروگرم اسید گالیک در هر گرم بود. به‌طور کلی، استفاده از میدان مغناطیسی به دلیل افزایش مقدار فنل کل و ظرفیت آنتی‌اکسیدانی آرد، به‌عنوان بهترین روش برای جوانه‌زنی جودوسر انتخاب شد.

چکیده تصویری

تاثیر تیمارهای آب مغناطیسی‌شده و میدان مغناطیسی بر ویژگی‌های فیزیکوشیمیایی، فنل کل و ظرفیت آنتی‌اکسیدانی آرد جودوسر جوانه‌زده

تازه های تحقیق

  • تیماردهی با میدان مغناطیسی، اسیدیته آرد جودوسر جوانه‌زده را افزایش داد.
  • تیمار میدان مغناطیسی باعث کاهش میزان روشنایی آرد جودوسر جوانه‌زده شد.
  • تیمار میدان مغناطیسی محتوای فنلی آرد جودوسر جوانه‌زده را بهبود بخشید.
  • بیشترین ظرفیت آنتی‌اکسیدانی مربوط به جوانه‌های تیمار شده با میدان مغناطیسی بود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of magnetized water and magnetic field treatments on the physicochemical properties, total phenolic and antioxidant capacity of sprouted oats flour

نویسندگان [English]

  • Kimia Samary 1
  • Fakhreddin Salehi 2
  • Akbar Aliverdi 3
  • Amir Daraei Garmakhany 4
1 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
3 Associate Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
4 Associate Professor, Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran
چکیده [English]

One proposed method for optimizing water use in agriculture is to pass irrigation water through a magnetic field. In this study, the impacts of magnetized water and magnetic field treatments on the moisture and ash contents, pH, acidity, color indices, total phenolic content, and antioxidant capacity of sprouted oats flour were examined. To produce sprouted oats, the oats were soaked for 24 h under the specified soaking conditions, and then the hulls were removed. The oats were then incubated at 25°C for 48 h for sprouting. Sprouting did not significantly alter the ash content of the oat flours (p>0.05). The ash content of commercial flour was significantly higher than that of other flours (p<0.05). The sprouting with magnetic field increased the acidity of the oat flours from 0.47 to 1.12 %; this also significantly reduced the pH of the sprouted oat powders from 6.3 to 6.1 (p<0.05). The sprouts that developed in a magnetic field exhibited higher acidity due to enhanced growth and increased enzyme activity. The pH and lightness of the commercial flour were significantly lower than those of other flours (p<0.05). Sprouting oats under a magnetic field significantly decreased the lightness and redness of the flours (p<0.05). The yellowness index of the sprouted oat flour treated with a magnetic field was significantly higher than that of other flours (p<0.05). The total phenolic content of oat seeds and the sprouted oats flours treated with untreated water, magnetized water, and magnetic field were 379.55, 513.37, 598.31, and 694.97 μg gallic acid/g, respectively. Overall, using the magnetic field was selected as the best method for sprouting oats due to increasing the total phenolic content and antioxidant capacity of flour.

کلیدواژه‌ها [English]

  • Acidity
  • Color indexes
  • Lightness
  • Sprouting
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