مقایسه ویژگی‌های روغن کنجد حاصل از پرس سرد، استخراج با حلال و تصفیه شده طی زمان ماندگاری

نوع مقاله: علمی پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

با توجه به اهمیت جایگاه روغن‌های خوراکی در رژیم غذایی و افزایش تقاضا برای استفاده از روغن‌های خام و فرآیند نشده در این تحقیق ویژگی‌های شیمیایی روغن‌های حاصل از روش استخراج پرس سرد و استخراج با حلال سه واریته مختلف دانه کنجد شامل ترکیب اسیدهای چرب، مقادیر کلروفیل، بتاکاروتن، استرول، توکوفرول و آفلاتوکسین با روغن تصفیه شده مورد مقایسه قرار گرفت. عدد پراکسید نیز طی دو شرایط تسریع شده اکسیداسیون حرارتی و نوری تعیین شد. نتایج نشان داد بازده روش استخراج با حلال (13/58 درصد) بیش از روش پرس سرد بوده و اسیدهای چرب غالب در نمونه‌های روغن کنجد شامل اسیدهای اولئیک و لینولئیک می‌باشند. استرول تام در روغن پرس سرد (435/5367 میلی گرم بر کیلوگرم) بیش از روغن استخراج شده با حلال و روغن تصفیه شده بوده است. طی فرآیند تصفیه میزان کلروفیل و کاروتنوئید روغن کاهش یافت (05/0>P). بیش‌ترین و کم‌ترین میزان توکوفرول کل به‌ترتیب مربوط به‌روش استخراج با حلال و روغن تصفیه شده معادل 18/759 و 14/437 میلی‌گرم بر کیلوگرم بود. عدد پراکسید در شرایط تسریع شده نوری و دمایی باگذشت زمان افزایش یافت و تأثیر نور بر روند افزایش عدد پراکسید بیش از دما بوده است. علیرغم وجود مقدار ناچیز (12/0 – 08/0 ppb) آفلاتوکسین کل در دانه، میزان آن در نمونه‌های روغن استخراج شده زیر حد قابل‌تشخیص دستگاه (ppb 01/0) بود. لذا با وجود خواص تغذیه ای بالاتر روغن های پرس سرد نسبت به نوع تصفیه شده، این روغن ها قابلیت ماندگاری پایین تری نسبت به نوع تصفیه شده دارند.

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of sesame oil properties obtained from cold press and solvent extraction methods with refined oil during storage

نویسندگان [English]

  • S. Mirazizi 1
  • M. Gharachorloo 2
  • A. Sharifan 2
1 M. Sc. Graduate, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Considering the importance of the edible oils in the diet and the increasing demand for row and unprocessed oils, in this research the chemical properties of oils obtained from the cold press and solvent extraction of three different varieties of sesame seed including fatty acids composition, chlorophyll, carotenoids, sterol, tocopherol and aflatoxin values were determined. The peroxide value of oils in two conditions of thermal accelerated and optical oxidation was also compared. The results indicated that the extraction efficiency was the highest by using solvent for extraction (58.13%) and oleic acid and linoleic acid are the predominant fatty acids in sesame. There was a significant difference in total sterol, chlorophyll and carotenoid contents of oils extracted by cold pressing, solvent extraction and refined oils (P <0.05). The highest and lowest levels of total tocopherol were related to solvent extracted and refined oils, which were equivalent to 759.18 and 437.4 mg/kg, respectively. The peroxide value increased in accelerated light and temperature conditions over time, and the effect of light on the increasing of the peroxide value was higher than the temperature. The amount of aflatoxin in the extracted oil samples was below the detection limit (ppb 0.01). The results showed that the oils produced by cold pressing methods contain more micronutrients and antioxidants than the refined oils but have shorter shelf lives in unfavorable conditions.

کلیدواژه‌ها [English]

  • sesame oil
  • extraction method
  • Chemical Properties
  • Cold Press
  • Solvent extraction
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