بررسی ویژگی‏های ضد اکسایشی اسانس دانۀ رازیانه (Foeniculum vulgare)و تأثیر آن بر پایداری اکسایشی روغن سویا

نوع مقاله: مقاله پژوهشی

نویسندگان

1 کارشناس ارشد، گروه مهندسی صنایع غذایی، دانشکدۀ علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان

2 استادیار، گروه صنایع غذایی و تبدیلی، پژوهشکدۀ صنایع شیمیایی، سازمان پژوهش های علمی و صنعتی ایران

3 استادیار، گروه علوم و صنایع غذایی، دانشکدۀ علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی واحد دامغان

چکیده

در سال‏های اخیر استفاده از ضد اکساینده‏های سنتزی به‌علت سمّی و سرطان‏زابودن محدود شده است. بنابراین استفاده از منابع طبیعی به‌عنوان جایگزین ترکیب‏های سنتزی اهمیت ویژه‏ای دارد. در این پژوهش، تأثیر فعالیت ضد اکسایشی سطوح گوناگون اسانس دانۀ رازیانه شامل غلظت‏های‏ 1/0، 2/0، 3/0، 4/0، 5/0، 6/0، 7/0، و 8/0 میلی‏گرم در میلی‏لیتر روغن سویای تصفیه‌شدۀ عاری از ضد اکساینده، در دمای 90 درجۀ سلسیوس، به‌مدت چهار هفته و در فواصل زمانی ثابت هفت‌روزه با آزمون گرم‌خانه‌گذاری (oven test) ازطریق سنجش اندیس‏هاى آنیزیدین، پراکسید، و محاسبۀ اندیس توتوکس بررسی شد. هم‌چنین، زمان مقاومت به اکسایش نمونه‏ها با دستگاه رنسیمت سنجیده شد. سپس نتایج حاصل از دو آزمون گرم‌خانه‌گذاری و رنسیمت، با نمونۀ شاهد و ضد اکساینده‏هاى سنتزى بوتیلید هیدروکسی آنیزول  (BHA)و بوتیلید هیدروکسی تولوئن (BHT) مقایسه شد. براساس نتایج حاصل از این پژوهش، با افزایش غلظت اسانس، اثر ضد اکسایشی بیشتر شد، ولی در محدودۀ غلظتی بررسی‌شده، رابطۀ خطی و مستقیم بین غلظت تیمارها و فعالیت ضد اکسایشی آن‏ها در روغن سویا دیده نشد. غلظت‏های 5/0 و 6/0 میلی‏گرم در میلی‏لیتر اسانس دانۀ رازیانه، دارای فعالیت ضد اکسایشی بالاتری در مقایسه با هر دو ضد اکسایندۀ سنتزی BHAو BHT در روغن سویا بودند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of Antioxidant Properties of Essential Oil of Fennel (Foeniculum vulgare) and Its Effect on the Oxidative Stability of Soybean Oil

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, Semnan
2 Assistant Prof., Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST)
3 Assistant Prof., Department of Food Science and Technology, Islamic Azad University of Damghan, Semnan
چکیده [English]

In recent years the use of toxic and carcinogenic synthetic antioxidants are recommended to get limited. Therefore, the use of natural resource materials as an alternative substitution for synthetic compounds is indispensable. Throughout the present study, antioxidation properties of fennel essential oil, at different concentrations containing 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7 and 0.8 mg/ml in refined soybean oil, at 90°C for a duration of 4 weeks, and in constant seven day intervals were evaluated by recording the anisidine value, peroxide value as well as totox value. Also the resistance time against oxidation of samples was measured through Rancimat apparatus. Then the results of the two tests, incubation (oven test) and rancimat, were compared with control and synthetic antioxidants of Butylated Hydroxy Anisole (BHA) and Butylated Hydroxy Toluene (BHT) in their allowable consuming concentrations. Based upon the results of the study it became evident that the antioxidant effects will be increasing by increase in the concentration of the essential oil. But in the investigated concentration range, no direct linear relationship was observed between treatments’ concentrations and their antioxidative activities in soybean oil. Concentrations of 0.5 and 0.6 mg/ml of fennel essential oil show a higher antioxidant activity than any of the synthetic antioxidants BHA and BHT as regards soybean oil.

کلیدواژه‌ها [English]

  • Fennel
  • Essence
  • soybean oil
  • Antioxidant
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