تأثيراستفاده از اسانس نعناع فلفلي (Mentha piperita) بر مدت زمان ماندگاري روغن پسته

Increasing the shelf life of pistachio oil using mentha piperita essential oilEffect of using mentha piperita essential oil on the shelf life of pistachio oil

ﭼﮑﯿﺪه در اﯾﻦ ﻣﻄﺎﻟﻌﻪ اﺛﺮ آﻧﺘـﯽ اﮐﺴـﯿﺪاﻧﯽ اﺳـﺎﻧﺲ ﻧﻌﻨـﺎع ﻓﻠﻔﻠـﯽ )در ﻏﻠﻈـﺖ ﻫـﺎي 1500 و 300 ﻣﯿﻠـﯽ ﮔـﺮم ﺑـﺮ ﻟﯿﺘـﺮ ( و آﻧﺘﯽ اﮐﺴﯿﺪان ﺳﻨﺘﺰي BHT در ﻏﻠﻈﺖ 100 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﻟﯿﺘﺮ ﺑﺮ ﭘﺎﯾﺪاري اﮐﺴﯿﺪاﺳﯿﻮﻧﯽ روﻏﻦ ﭘﺴﺘﻪ ﻃﯽ ﻣﺪت ﻧﮕﻬـﺪاري ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺑﻪ ﻣﻨﻈﻮر ﺑﺮرﺳﯽ ﭘﺎﯾﺪاري اﮐﺴﯿﺪاﺗﯿﻮ، ﺑﺮﺧﯽ ﺧﺼﻮﺻﯿﺎت ﮐﯿﻔﯽ روﻏـﻦ از ﺟﻤﻠـﻪ ﻋـﺪد ﭘﺮاﮐﺴـﯿﺪ PV)(، ﺷﺎﺧﺺ ﭘﺎﯾﺪاري ﺑﻪ اﮐﺴﯿﺪاﺳﯿﻮن )OSI( و ﺗﺮﮐﯿﺐ اﺳﯿﺪﻫﺎي ﭼﺮب روﻏﻦ ﻫﺮ20 روز ﯾﮑﺒﺎر اﻧﺪازهﮔﯿﺮي ﺷـﺪ. ﻧﺘـﺎﯾﺞ ﺑﺮرﺳﯽ ﻧﺸﺎن دﻫﻨﺪه ﺗﺄﺛﯿﺮ ﺗﺮﮐﯿﺒﺎت آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﻣﻮرد اﺳﺘﻔﺎده ﺑﺮ روﻧﺪ اﮐﺴﯿﺪاﺳﯿﻮن روﻏﻦ در ﻃﯽ دوره ﻧﮕﻬﺪاري ﺑـﻮد. از ﻧﻈﺮ ﻃﻌﻢ و ﻣﺰه ﺑﯿﻦ ﻏﻠﻈﺖﻫﺎي ﺻﻔﺮ )ﺷﺎﻫﺪ(،1500 ،750 و 3000 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﻟﯿﺘﺮ ﺗﻔﺎوت ﻣﻌﻨﯽداري وﺟﻮد ﻧﺪاﺷـﺖ. در ﺗﻤﺎﻣﯽ ﺗﯿﻤﺎرﻫﺎ ﻋﺪد ﭘﺮاﮐﺴﯿﺪ روﻧﺪ اﻓﺰاﯾﺸﯽ از ﺧﻮد ﻧﺸﺎن داد، ﺑﻪ ﻃﻮري ﮐﻪ در ﭘﺎﯾﺎن اﯾﻦ دوره، ﺑﯿﺸﺘﺮﯾﻦ ﻋﺪد ﭘﺮاﮐﺴﯿﺪ در ﺑﯿﻦ ﻫﻤﻪ ﻧﻤﻮﻧﻪﻫﺎ ﺑﻪ ﺗﺮﺗﯿﺐ ﻣﺘﻌﻠﻖ ﺑﻪ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ، ﻧﻌﻨﺎع )1500 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﻟﯿﺘﺮ(، BHT و ﻧﻌﻨﺎع )3000 ﻣﯿﻠـﯽ ﮔـﺮم ﺑﺮ ﻟﯿﺘﺮ( ﺑﻮد. ﺑﯿﺸﺘﺮﯾﻦ درﺻﺪ اﻓﺰاﯾﺶ اﯾﻦ ﺷﺎﺧﺺ در ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﻣﺸﺎﻫﺪه ﺷﺪ )51/17( و ﺗﯿﻤﺎرﻫﺎي ﺣﺎوي اﺳﺎﻧﺲ ﻧﻌﻨـﺎع )3000 ﻣﯿﻠﯽ ﮔﺮم ﺑـﺮ ﻟﯿﺘـﺮ ( و BHT اﺧـﺘﻼف ﻣﻌﻨـﯽ داري ﻧﺸـﺎن دادﻧـﺪ ) P≤0/05(. در روز ﻫﺸـﺘﺎدم ﺑـﻪ دﻟﯿـﻞ ﺗﺸـﺪﯾﺪ اﮐﺴﯿﺪاﺳﯿﻮن، ﺷﺎﺧﺺ OSI ﺑﻪ ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار ﺧﻮد رﺳﯿﺪه اﺳﺖ، ﺑﻪ ﻃﻮري ﮐﻪ ﻧﻤﻮﻧـﻪ ﺷـﺎﻫﺪ و اﺳـﺎﻧﺲ ﻧﻌﻨـﺎع ﻓﻠﻔﻠـﯽ در ﻏﻠﻈﺖ 3000 ﻣﯿﻠﯽ ﮔﺮم ﺑﺮ ﻟﯿﺘﺮ ﺑﻪ ﺗﺮﺗﯿﺐ ﮐﻤﺘﺮﯾﻦ و ﺑﯿﺸﺘﺮﯾﻦ ﺷﺎﺧﺺ ﭘﺎﯾﺪاري ﺑﻪ اﮐﺴﯿﺪاﺳـﯿﻮن را ﻧﺸـﺎن دادﻧـﺪ ) 5/1 و 12/1ﺳﺎﻋﺖ(. اﺳﺎﻧﺲ ﻃﺒﯿﻌﯽ ﻧﻌﻨﺎع ﻓﻠﻔﻠﯽ در ﻫﻤﻪ ﺷﺎﺧﺺﻫﺎي ﻣﻮرد اﻧﺪازهﮔﯿﺮي ﻋﻤﻠﮑﺮد ﺑﻬﺘﺮي ﻧﺴﺒﺖ ﺑﻪ آﻧﺘﯽاﮐﺴـﯿﺪان ﺳﻨﺘﺰي BHTداﺷﺘﻪ و در ﻏﻠﻈﺖ 3000 ﻣﯿﻠﯽ ﮔـﺮم ﺑـﺮ ﻟﯿﺘـﺮ ﺑـﺪون ﺗـﺎﺛﯿﺮ ﺑـﺮ ﻋﻄـﺮ و ﻃﻌـﻢ، ﺟـﺎﯾﮕﺰﯾﻦ ﻣﻨﺎﺳـﺒﯽ ﺑـﺮاي ﺘﯽ اﮐﺴﯿﺪانﻫﺎي ﺳﻨﺘﺰي اﺳﺖ.

In this study, the antioxidant effect of mentha piperita essential oils in the concentrations of 1500 and 3000 ppm (and synthetic antioxidant BHT in concentration of 100 ppm on oxidation stability of pistachio oil was investigated. To evaluate the oil oxidative stability, some quality specifications of oils such as peroxide value (PV), oxidation stability index and the fatty acid composition of oil were measured during the interval of each 20 days. The results showed antioxidant components were effective on the oxidation rate of pistachio oil during storage. There was no significant difference among concentrations of 0 (control), 750, 1500 and 3000 ppm in terms of flavor. The peroxide value showed increasing rate in all treatments. The highest PV was belong to control, Mentha piperita (1500 ppm), BHT, and Mentha piperita (3000 ppm) at the end of storage time, respectively. The highest increase of PV was observed in control (51.17). The treatments containing Mentha piperita (3000 ppm) and BHT showed significant difference (p ≤ 0.05). OSI indicator reached to lowest amount in day 80 due to oxidation acceleration. The control and Mentha piperita showed the lowest and highest OSI (5.1 and 12.1 hr), respectively. Natural essence of Mentha piperita showed much better performance in all measured parameters than BHT. It can be concluded that Mentha piperita is a good alternative agent for pistachio oil storage compare to synthetic antioxidant. In concentration of 3000 ppm it has no unfavorable effect without affecting on taste.