‌ارزیابی ویژگی های فیزیکی شیمیایی و پایداری اکسایشی مغز گردو (Juglan regia L.) با رنگ های زرد، کهربایی و قهوه ای

حمیدی, شهناز; یزدانی, نوید; رضایی, کرامت الله; فرجی, رزگار; وحدتی, کورش

doi:10.22059/ijbse.2015.56868

‌ارزیابی ویژگی های فیزیکی شیمیایی و پایداری اکسایشی مغز گردو (Juglan regia L.) با رنگ های زرد، کهربایی و قهوه ای

نوع مقاله : مقاله پژوهشی

نویسندگان

¹ دانشجوی گروه باغبانی، پردیس ابوریحان، دانشگاه تهران

² دانشیار گروه باغبانی، پردیس ابوریحان، دانشگاه تهران

³ استاد گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران

⁴ دانش‌آموختۀ گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران

⁵ استاد گروه باغبانی، پردیس ابوریحان، دانشگاه تهران

10.22059/ijbse.2015.56868

چکیده

مغز گردوها براساس رنگ به سه ژنوتیپ محلی (Zh₁)، (Zh2)، و (Zh3) که به ترتیب دارای رنگ‌های زرد، کهربایی و قهوه‌ای هستند، دسته‌‌بندی شدند. میزان روغن گردو به روش سوکسله اندازه‌گیری شد. بیشترین مقدار در ژنوتیپ ₃Zh (قهوه‌ای) و کمترین آن در ژنوتیپ Zh₁ (زرد) به ترتیب 29/68 و 26/57درصد به‌دست آمد. اسید‌های چرب روغن توسط دستگاه کروماتوگرافی گازی (GC) اندازه‌گیری شد. اسید‌های چرب غالب روغن‌های گردو به ترتیب لینولئیک، اولئیک، و لینولنیک‌اسید بودند. همچنین تفاوت معنی‌داری بین مقدار پروتئین و فیبر خام کل در نمونه‌های مغز گردو با رنگ‌های گوناگون مشاهده نشد و بیشترین مقدار پروتئین (35/16درصد) برای ژنوتیپ ₃Zh مشاهده شد. نتایج نشان داد که سه ژنوتیپ محلی گوناگون مغز گردو با رنگ‌های متفاوت از نظر خصوصیات فیزیکی شیمیایی مغز گردو و پایداری اکسایشی روغن آن‌ها تفاوت معنی‌داری دارند.

کلیدواژه‌ها

20.1001.1.20084803.1394.46.3.8.6

موضوعات

صنایع غذایی

عنوان مقاله [English]

Evaluation of physicochemical properties and oxidative stabilities of walnut kernel with yellow, amert and brown color

نویسندگان [English]

Shahnaz Hamidi ¹
Navid Yazdani ²
Karamatolla Rezaei ³
Rezgar Faraji ⁴
korosh vahdati ⁵

¹ Graduate Student, University College of Abureihan, University of Tehran

² Associate Professor, University College of Abureihan, University of Tehran

³ Professor, University College of Abureihan, University of Tehran

⁴ Former Graduate Student, University College of Agriculture and Natural Resources, University of Tehran

⁵ Professor, University College of Abureihan, University of Tehran

چکیده [English]

Light, amber and dark colored kernels were rated by eye on a scale of 3 different genotypes (zh1, zh2 and zh3). The oil content was measured using the Soxhlet extraction method, ranged from 57.26 to 68.29%, for zh1 (light) and zh2 (amber) respectively. Fatty acid compositions were measured using gas chromatography. The main fatty acids were linoleic, oleic and linolenic acids, respectively. Also, no significant difference was found between total protein and crude fiber in colored kernels. zh3 (dark) indicated the highest protein content. The results showed that the different colored kernels had high effect on the physicochemical properties and oxidative stabilities of three walnut genotypes with different colored kernels.

کلیدواژه‌ها [English]

genotype
Walunt oil
protein
Fatty acid

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