بررسی عملکرد آنتی‌اکسیدانی عصاره‌های استخراجی سبوس برنج در شرایط آون و مقایسه با BHT

نوع مقاله: مقاله پژوهشی

نویسندگان

1 پژوهشگر مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان

2 استادیار مرکز تحقیقات کشاورزی و منابع طبیعی استان اصفهان

3 دانشجوی دکتری گروه مهندسی مواد و طراحی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 استادیار گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی، واحد سبزوار

چکیده

گاما اوریزانول یکی از آنتی‌اکسیدان‌های قوی است که مانع اکسیداسیون روغن می‌شود.  این ماده در سبوس برنج وجود دارد.  گاما اوریزانول سطح کلسترول خون را پایین آورده و منجر به کاهش احتمال خطر بیماری تصلب شرایین می‌شود.  دراینتحقیقعصارةآنتی‌اکسیدانیسبوسدو گونه برنج ایرانی، به‌نام زاینده‌رود و سازندگی باحلالمتانول با روش پرکولاسیوناستخراج و به روغن فاقد آنتی‌اکسیدان در غلظت 100 و 150 پی­پی­ام اضافه شد و در شرایط گرم­خانة 63 درجه سلسیوس و در چهار فاصله زمانی 0، 24، 48 و 72 ساعت، تغییرات شیمیایی و پایداری حرارتی آنها با آزمون‌های رنسیمت، عدد اسیدی، عدد پراکسید و درصد مهار رادیکال با 3 تکرار بررسی شد.  تجزیه و تحلیل آماری بر پایة طرح کاملا تصادفی و مقایسة میانگین‌ها با آزمون دانکن در سطح احتمال 01/0، با استفاده از نرم­افزار 16SPSS  نشان می‌دهد که تأثیر عصارةسبوس برنج گونه سازندگی بر پایداری اکسیداسیون روغن سویا طی 72 ساعت بیشتر از تأثیر BHTاست و اختلاف معنی­داری با سایر عصاره‌ها دارد (p<0.01).

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of Antioxidant Efficiency in Oven Aging and Addition of BHT for Rice Bran Extract

چکیده [English]

g-oryzanol is one of the strongest antioxidants. It inhibits oxidation and is only present in rice bran. This composition decrease cholesterol, which decreases the risk of atherosclerosis. Ther prestn study extracted antioxidant from two varieties of rice bran (Zayandeh Rood and Sazandegi) using methanol solvent and percolation. The extracts were added to edible oil without antioxidants in 100 and 150 ppm concentrations and incubated at 63°C at intervals of 0, 24, 48 and 72 h. Chemical changes and thermal stability of the samples were examined using a Rancimat, and the acid and peroxide contents and radical scavenging percentage were recorded. Statistical analysis was done using a completely randomized design and Duncan's test at α = 0.01 using SPSS 16 software. All tests were replicated 3 times. The results showed that the effect of rice bran extract was greater for the Sazandegi variety for stable oxidation by oven aging of soybean edible oil for 72 h than for the addition of BHT and was significantly different from other extracts (p < 0.01).

کلیدواژه‌ها [English]

  • Acid index
  • Antioxidant
  • Peroxide index
  • Rancidity
  • Rice bran
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