بررسی تغییرات شاخص‌های شیمیایی اکسیداسیون روغن آفتابگردان حاوی اسانس رزماری طی انبارداری تسریع شده

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 گروه علوم و صنایع غذایی، دانشگاه زابل، ایران

چکیده

چکیده: هدف از این تحقیق بررسی اثر نگهدارندگی اسانس رزماری در مقایسه با بوتیل هیدروکسی تولوئن (BHT) در روغن آفتابگردان طی انبارداری تسریع شده (60 درجه سلسیوس) برای 45 روز بود. ترکیبات اسانس با دستگاه GC-MS آنالیز شد. اسانس در غلظت­های مختلف و BHT (200 پی­پی­ام) به روغن آفتابگردان اضافه و سپس انبار شد. سپس، شاخص­های اکسیداسیون طی 45 روز اندازه­گیری شد. آنالیز اسانس نشان داد که به ترتیب 1,8-cineole (9/46 درصد)، camphor (5/15 درصد) و α-pinene (2/13 درصد) بیشترین ترکیبات اسانس رزماری را تشکیل می­دهند. نتایج آزمون­ اکسیداسیون تسریع شده نشان داد که اسانس رزماری فرآیند اکسیداسیون در روغن آفتابگردان را به تاخیر می­اندازد. نمونه­های حاوی 2400 پی­پی­ام اسانس بیشترین خصوصیات آنتی­اکسیدانی را داشتند ولی این خصوصیات کمتر از آنتی­اکسیدان سنتزی BHT بود. بر اساس این نتایج، می­توان گفت که اسانس رزماری پتانسیل کافی برای استفاده به عنوان آنتی­اکسیدان طبیعی در مواد غذایی با محتوی روغن بالا را دارد.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of Changes in Chemical Oxidation Indicators of Sunflower Oil Containing Rosemary Essential Oil during Accelerated Storage

نویسندگان [English]

  • Reza Farahmandfar 1
  • Sina moulaei 2
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University,
2 Department of Food Science and Technology, University of Zabol, Iran
چکیده [English]

ABSTRACT: The purpose of this study was to investigate the preserving effect of rosemary essential oil in comparison with butylated hydroxytoluene (BHT) on sunflower oil during accelerated storage (60 °C) for 45 days. Essential oil composition was analyzed by GC-MS equipment. The essential oil at different concentrations and BHT (200 ppm) was added to sunflower oil and stored. Then, oxidative parameters were monitored for 45 days. The essential oil analysis revealed that 1,8-cineole (46.9%), camphor (15.5%), and α-pinene (13.2%) were the major components of rosemary essential oil. The results of accelerated oxidation assay showed that rosemary essential oil retards oxidation process in sunflower oil. The samples containing 2400 ppm essential oil had the highest antioxidant properties, but these properties were lower than the synthetic antioxidant of BHT. Based on these results, it can be said that rosemary essential oil has enough potential for use as a natural antioxidant in foods with high oil content.

کلیدواژه‌ها [English]

  • Antioxidant
  • Oil oxidation
  • Rosemary
  • Storage
  • Sunflower oil
Aidos, I., Lourenclo, S., Padt, A.V.D., Luten, J.B. & Boom, R.M. (2002). Stability of crude herring oil produced from fresh byproducts: influence of temperature during storage. Journal of Food Science, 67(9), 3314-3320.
Aladedunye, F., Przybylski, R. & Matthaus, B. (2017). Performance of antioxidative compounds under frying conditions: A review. Critical Reviews in Food Science and Nutrition, 57(8), 1539-1561.
Asnaashari, M., Farhoosh, R. & Farahmandfar, R. (2016). Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro‐fuzzy inference system (ANFIS) and artificial neural network. Journal of the Science of Food and Agriculture, 96(13), 4594-4602.
Asensio, C. M., Nepote, V. & Grosso, N. R. (2011). Chemical stability of extra‐virgin olive oil added with oregano essential oil. Journal of Food Science, 76(7), S445-S450.
Bajpai, V.K., Baek, K.H. & Kang, S.C. (2012). Control of Salmonella in foods by using essential oils: A review. Food Research International, 45(2), 722-734.
Bandonienė, D., Venskutonis, P.R., Gruzdienė, D. & Murkovic, M. (2002). Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil. European Journal of Lipid Science and Technology, 104(5), 286-292.
Benkeblia, N. (2005). Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts. Brazilian Archives of Biology and Technology, 48(5), 753-759.
Burits, M. & Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research, 14(5), 323-328.
Bush, L., Stevenson, L. & Lane, K.E. (2017). The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature. Critical Reviews in Food Science and Nutrition, 1-15.
Chen, X., Zhang, Y., Zu, Y., Yang, L., Lu, Q. & Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology, 49(2), 385-391.
Choe, E. & Min, D.B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5(4), 169-186.
Demirci, B., Koşar, M., Demirci, F., Dinc, M. & Başer, K.H.C. (2007). Antimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy. Food Chemistry, 105(4), 1512-1517.
Farahmandfar, R. & Asnaashari, M. (2017). Comprehensive chemistry and technology of edible oils. Sahra press, Iran.
Farahmandfar, R., Asnaashari, M., Asadi, Y. & Beyranvand, B. (2019). Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying. Current Nutrition and Food Science, 15(2), 156-164.
Farahmandfar, R., Asnaashari, M. & Sayyad, R. (2015). Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. Journal of Food Science and Technology, 52(10), 6385-6394.
Farhoosh R., Esmaeilzadeh Kenari R., Poorazrang H. (2009). Frying Stability of Canola Oil Blended with Palm Olein Olive, and Corn Oils, Journal of the American Oil Chemists' Society. 86:71–76.
Farhoosh, R., Tavassoli-Kafrani, M.H. & Sharif, A. (2011). Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil. Food Chemistry, 126(2), 583-589.
Firestone, D. & Erickson, M.D. (2006). Regulation of frying fat and oil. Deep Frying: Chemistry, Nutrition, and Practical Applications, (Ed. 2), 373-385.
Jiao, J., Gai, Q. Y., Fu, Y. J., Zu, Y. G., Luo, M., Wang, W. & Zhao, C. J. (2013). Microwave-assisted ionic liquids pretreatment followed by hydro-distillation for the efficient extraction of essential oil from Dryopteris fragrans and evaluation of its antioxidant efficacy in sunflower oil storage. Journal of Food Engineering, 117(4), 477-485.
Haghighat Kharazi S, Esmail Zadeh Kenari R. & Raftani Amiri Z. (2015). Effect of different growing area conditions on physicochemical properties and oxidative stability of Roghani virgin olive oil. Food Science and Technology, 13 (55) :181-192. (In Farsi)
Hashemi, M. B., Niakousari, M., Saharkhiz, M. J., & Eskandari, M. H. (2011). Influence of Zataria multiflora Boiss. essential oil on oxidative stability of sunflower oil. European Journal of Lipid Science and Technology, 113(12), 1520-1526.
Hashemi, S.M.B. & Khaneghah, A.M. (2013). Marzeh khuzistani essential oil as a natural antioxidant in canola oil under forced conditions. International Food Research Journal, 20(5), 2091-2096.
Inanç, T. & Maskan, M. (2012). The potential application of plant essential oils/extracts as natural preservatives in oils during processing: a review. Journal of Food Science and Engineering, 2(1), 122-128.
Kamkar, A., Javan, A.J., Asadi, F. & Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48(7), 1796-1800.
Kaviani, M., Niazmand, R. & Shahidi Noghabi, M. (2013). Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying. Journal of Research and Innovation in Food Science and Technology. 2(1), 37-50.
Langeveld, W.T., Veldhuizen, E.J. & Burt, S.A. (2014). Synergy between essential oil components and antibiotics: a review. Critical Reviews in Microbiology, 40(1), 76-94.
Malakootian M, & Hatami B. (2013). Survey of Chemical Composition and Antibacterial Activity of Rosmarinus Officinalis Essential oils on Escherichia Coli and Its Kinetic. Toloo Behdasht, 12, 1-13.
Mohdaly, A.A., Smetanska, I., Ramadan, M.F., Sarhan, M.A. & Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34(1), 952-959.
Normand L., Eskin N.A.M. & Przybylski R. (2001). Effect of Tocopherols on the Frying Stability of Regular and Modified Canola Oils, Journal of the American Oil Chemists' Society, 78: 369-373.
Preedy, V.R. ed. (2015). Essential Oils in Food Preservation, Flavor and Safety. Academic Press.
Patil, D. (2013). Role of antioxidants in stability of edible oil. Trends in Post Harvest Technology, 68-73.
Politeo, O., Jukic, M. & Milos, M. (2007). Chemical composition and antioxidant capacity of free volatile aglycones from basil (Ocimum basilicum L.) compared with its essential oil. Food Chemistry, 101(1), 379-385.
Rašković, A., Milanović, I., Pavlović, N., Ćebović, T., Vukmirović, S. & Mikov, M. (2014). Antioxidant activity of rosemary (Rosmarinus officinalis L.) essential oil and its hepatoprotective potential. BMC Complementary and Alternative Medicine, 14(1), 225.
Redondo‐Cuevas, L., Castellano, G. & Raikos, V. (2017). Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. International Journal of Food Science and Technology, 52(11), 2422-2428.
Rossi, M., Alamprese, C. & Ratti, S. (2007). Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chemistry, 102(3), 812-817.
Saoudi, S., Chammem, N., Sifaoui, I., Bouassida-Beji, M., Jiménez, I.A., Bazzocchi, I.L., Silva, S.D., Hamdi, M. & Bronze, M.R. (2016). Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions. Food Chemistry, 212, 503-511.
Sarikurkcu, C., Tepe, B., Daferera, D., Polissiou, M. & Harmandar, M. (2008). Studies on the antioxidant activity of the essential oil and methanol extract of Marrubium globosum subsp. globosum (lamiaceae) by three different chemical assays. Bioresource Technology, 99(10), 4239-4246.
Sayyad, R. & Farahmandfar, R. (2017). Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage. Journal of Food Science and Technology, 54(10), 3073-3081.
Schulte, E. (2004). Economical micromethod for determination of polar components in frying fats. European Journal of lipid Science and Technology, 106: 772–776.
Shahidi, F. & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of Functional Foods, 18, 820-897.
Shakhseniaie, M., Nikoonahad Lotfabadi, N. & Haghirossadat, F. (2019). Effect of rosemary essential oil on the expression of BCL-XL, an anti-apoptotic gene, in MCF-7 cell line breast cancer. Daneshvar Medicine. 27, 45-52. (in Farsi)
Tian, B. & Hua, Y. (2005). Concentration-dependence of prooxidant and antioxidant effects of aloin and aloe-emodin on DNA. Food Chemistry, 91(3), 413-418.
Tiwari, B.K., Brunton, N.P. & Brennan, C. eds. (2013). Handbook of Plant Food Phytochemicals: Sources, Stability and Extraction. John Wiley & Sons.
Tomaino, A., Cimino, F., Zimbalatti, V., Venuti, V., Sulfaro, V., De Pasquale, A. & Saija, A. (2005). Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry, 89(4), 549-554.
Turan, S. (2014). Effects of some plant extracts on the oxidative stability of canola oil and its purified triacylglycerols. Journal of Food Quality, 37(4), 247-258.
Wu, G., Chang, C., Hong, C., Zhang, H., Huang, J., Jin, Q. & Wang, X. (2019). Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends in Food Science and Technology, 92, 33-45.
Yang, R., Zhang, L., Li, P., Yu, L., Mao, J., Wang, X. & Zhang, Q. (2018). A review of chemical composition and nutritional properties of minor vegetable oils in China. Trends in Food Science and Technology, 74, 26-32.