بررسی فعالیت آنتی‌اکسیدانی اسید گالیک، متیل گالات و اسید سیرنجیک در روغن سویا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده فنی مهندسی و علوم پایه، دانشگاه آزاد اسلامی واحد ساری، ساری، ایران

2 گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

3 گروه ترویج و آموزش کشاورزی، دانشکده فنی مهندسی و علوم پایه، دانشگاه آزاد اسلامی واحد ساری، ساری، ایران

چکیده

در پژوهش حاضر، پایداری اکسایشی اسید گالیک، متیل گالات و اسید سیرنجیک در چهار سطح غلظتی (200، 400، 800 و 1600 پی­پی­ام) و سه دمای 110، 120 و 130 درجه سلسیوس در روغن سویا با استفاده از رنسیمت مورد مطالعه قرار گرفت. نتایج این پژوهش نشان داد، ساختار اسیدچربی این روغن عمدتاً حاوی اسید لینولئیک (01/51 درصد)، اسید اولئیک (50/24 درصد)، اسید پالمیتیک (20/12 درصد) و اسید لینولنیک (10/7 درصد) بود. در دماهای مختلف، میزان دوره القاء اسید گالیک، متیل گالات و اسید سیرینجیک (از 200 به 1600 پی­پی­ام) به ترتیب در محدوده 90/2 الی 49/17، 38/2 الی 94/16 و 27/1 الی 41/5 ساعت قرار داشت. با افزایش غلظت اسید گالیک، متیل گالات و اسید سیرنجیک یا کاهش دما، میزان پایداری اکسایشی افزایش و درنتیجه سرعت اکسایش کاهش یافت. فعالیت آنتی­اکسیدانی اسید گالیک و متیل گالات در روغن سویا در دماهای مختلف چندان تفاوتی نداشت، ولی اسید سیرنجیک قدرت کمی در پایداری اکسایشی روغن سویا نسبت به نمونه شاهد از خود نشان داد. به طورکلی، اسید گالیک و به ویژه متیل گالات دارای توان بالایی در ارتقاء پایداری اکسایشی روغن­های خوراکی خصوصا روغن سویا هستند.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation on the Antioxidant Activity of Gallic Acid, Methyl Gallate and Syringic Acid in Soybean Oil

نویسندگان [English]

  • Mostafa Najafi Amiri 1
  • Reza Farahmandfar 2
  • Mehdi Charmchian Langerodi 3
1 Department of Food Science and Technology, Faculty of Engineering and Basic Sciences, Sari Branch of Islamic Azad University, Sari, Iran
2 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Department of Agricultural Extension and Education, Faculty of Engineering and Basic Sciences, Sari Branch of Islamic Azad University, Sari, Iran
چکیده [English]

In the present study, oxidative stability of gallic acid, methyl gallate, and syringic acid at four concentration (200, 400, 800, and 1600 ppm) and three temprature (110, 120, and 130 °C) levels in soybean oil was studied using rancimat. The results showed that the fatty acid profile of this oil, mainly consist of linoleic acid (51.01 %), oleic acid (24.50 %), palmitic acid (12.20 %), and linolenic acid (7.10 %). Among various tempretures, the induction period of gallic acid, methyl gallate, and syringic acid (200-1600 ppm) was at the range of 2.90 to 17.49, 2.38 to 16.94, 1.27 to 5.41 h, respectively. With increasing the conceration of gallic acid, methyl gallate, and syringic acid or decreasing temperature, the oxidative stability was increased, thus oxidation rate was decreaed. Antioxidant activity of gallic acid and methyl gallate in soybean oil were not difference at different temperatures, but syringic acid showed lower power in oxidative stability of soybean oil, as compered with control sample. Generally, gallic acid and especially methyl gallate have high potential in increasing oxidative stability of edible oils, specially soybean oil.

کلیدواژه‌ها [English]

  • syringic acid
  • Gallic acid
  • Oxidative stability
  • soybean oil
  • methyl gallate
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