پژوهش و نوآوری در علوم و صنایع غذایی
بررسی پایداری اکسیداتیو روغن سرخکردنی مخلوط‌شده با روغن دانۀ خرفه و روغن ذرت
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 کارشناس ارشد علوم و صنایع غذایی، باشگاه پژوهشگران جوان، دانشگاه آزاد اسلامی، سنندج، ایران
چکیده
یکی از راه‌های پایدارسازی روغن سرخکردنی، به‌منظور حذف آنتی‌اکسیدان‌های سنتزی، افزودن روغن‌های با ترکیبات ضداکسایشی و پایداری اکسیداتیو بالا می‌باشد. هدف از این پژوهش، ارزیابی کیفی مخلوط سه نوع روغن سرخکردنی (آفتاب‌گردان، لادن و ایران) در اثر افزودن روغن دانۀ خرفه و ذرت طی 12 ساعت سرخ‌کردن در دمای 2±170 سانتی‌گراد بود. برای این منظور روغن سرخکردنی مخلوط حاوی روغن دانۀ ذرت و خرفه با نسبت‌های (15:15:70 وزنی/وزنی) تحت عنوان مخلوط 1 و روغن سرخکردنی مخلوط حاوی روغن دانۀ ذرت و خرفه با نسبت‌های (10:15:75 وزنی/وزنی) تحت عنوان مخلوط 2، روغن دانۀ ذرت، روغن دانۀ خرفه و مخلوط سه روغن سرخکردنی از لحاظ شاخص‌های کیفی (پراکسید، پاراآنیزیدین، توتوکس، ترکیبات قطبی کل، پایداری اکسیداتیو و دی‌ان‌های مزدوج) مورد ارزیابی قرار گرفتند. در ابتدا میزان فعالیت آنتی‌اکسیدانی روغن دانۀ خرفه موردبررسی قرار گرفته و 0/19±52/9 درصد اندازه‌گیری شد. مقایسۀ بین دو مخلوط روغن سرخکردنی نشان داد مقادیر شاخص‌های پراکسید، پاراآنیزیدین، توتوکس و دی‌ان‌های مزدوج مخلوط 1 و مخلوط 2 به ترتیب (25/83 میلی‌اکی‌والان بر کیلوگرم، 80/63، 132/29 و 15/01 میکرومول بر گرم) و (28/13 میلی‌اکی‌والان بر کیلوگرم، 85/73، 141/99 و 17/17 میکرومول بر گرم) بود که تفاوت قابل معنی‌داری (0/05>P) با روغن سرخکردنی و سایر روغن‌ها داشت، نسبت بالاتر روغن خرفه در روغن سرخکردنی مخلوط 1، پایداری اکسیداتیو این روغن را نسبت به روغن مخلوط 2 بالا برده و روغن دانۀ خرفه از تخریب زود هنگام آن در برابر حرارت ممانعت می‌‌کنند.
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دوره 7، شماره 4
اسفند 1397صفحه 393-408
- تاریخ دریافت: 03 بهمن 1396
- تاریخ بازنگری: 05 مرداد 1397
- تاریخ پذیرش: 21 مرداد 1397
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