تاثير خاصيت آنتي اكسيداني كيتوزان و نانوذره كيتوزان بر ويژگي هاي فيزيكوشيميايي بادام زميني

The Effect of the Antioxidant Properties of Chitosan and Chitosan Nanoparticles on the Physicochemical Properties of Peanuts

ﺑﺎدام زﻣﯿﻨﯽ ﯾﮑﯽ از ﻣﺤﺼﻮﻻت ﭘﺮ اﺳﺘﻔﺎده در ﺳﺮاﺳﺮ ﺟﻬﺎن ﺑﻮده ﮐﻪ ﺑﻪ دﻟﯿﻞ ﺣﺴﺎﺳﯿﺖ زﯾﺎد آن، ﻧﮕﺮاﻧﯽ ﻫﺎﯾﯽ ﭘﯿﺮاﻣﻮن آﻟﻮدﮔﯽ آن ﺑﻪ ﻋﻮاﻣﻞ ﺑﯿﻤﺎري زا و ﻫﻤﭽﻨﯿﻦ اﮐﺴﺎﯾﺶ روﻏﻦ ﻫﺎي ﺗﺮاﻧﺲ و ﻏﯿﺮ ﺗﺮاﻧﺲ ﻣﻮﺟﻮد در اﯾﻦ ﻣﺎده ﺑﺎ ارزش ﻏﺬاﯾﯽ را ﺑﻪ دﻧﺒﺎل دارد. ﻓﺴﺎد ﺷﯿﻤﯿﺎﯾﯽ ﺑﺎدام زﻣﯿﻨﯽ ﺑﻪ ﻋﻠﺖ وﺟﻮد اﺳﯿﺪﻫﺎي ﭼﺮب ﻏﯿﺮاﺷﺒﺎع در ﺳﺎﺧﺘﺎر آن از ﻣﻬﻢ ﺗﺮﯾﻦ ﻋﻮاﻣﻞ ﻣﺤﺪود ﮐﻨﻨﺪه ﻣﺼﺮف و ﺗﺠﺎرت آن اﺳﺖ. ﻫﺪف از اﻧﺠﺎم اﯾﻦ ﻃﺮح ﺑﺮرﺳﯽ ﻓﻌﺎﻟﯿﺖ ﺿﺪ اﮐﺴﺎﯾﺸﯽ ﮐﯿﺘﻮزان و ﻧﺎﻧﻮ ذره ﮐﯿﺘﻮزان ﺑﺮ روي ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﺑﺎدام زﻣﯿﻨﯽ ﺑﻮد.در اﯾﻦ ﺗﺤﻘﯿﻖ ﺧﻮاص ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ )رﻃﻮﺑﺖ، ﺗﻐﯿﯿﺮات وزﻧﯽ، اﻧﺪﯾﺲ ﭘﺮاﮐﺴﯿﺪ، ﺗﯿﻮ ﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪوازت ﻓﺮار ﮐﻞ( ﺑﺎدام زﻣﯿﻨﯽ ﺑﺎ ﭘﻮﺷﺶ دﻫﯽ ﺳﻄﻮح 0/5، 1 و 1/5 درﺻﺪ ﮐﯿﺘﻮزان و ﻧﺎﻧﻮ ﮐﯿﺘﻮزان ﻣﻮرد ﺑﺮرﺳﯽ ﻗﺮار ﮔﺮﻓﺖ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر ﺑﺎدام زﻣﯿﻨﯽ ﭘﻮﺳﺖ ﮔﯿﺮي ﺷﺪه )ﺑﻪ ﺻﻮرت دﺳﺘﯽ (ﺑﺎ ﮐﯿﺘﻮزان و ﻧﺎﻧﻮ ذره ﮐﯿﺘﻮزان 0/1 وزﻧﯽ در اﺳﯿﺪ اﺳﺘﯿﮏ 0/1ﺣﺠﻤﯽ ﺑﻪ روش ﻏﻮﻃﻪ وري ﭘﻮﺷﺶ داده ﺷﺪه و داﺧﻞ ﺑﺴﺘﻪ ﻫﺎي ﺳﻠﻔﻮن در دﻣﺎي ﻣﺤﯿﻂ و ﺗﺎرﯾﮑﯽ در روزﻫﺎي 0، 14، 28و42 ﻧﮕﻬﺪاري ﺷﺪﻧﺪ ودر اﯾﻦ ﻓﻮاﺻﻞ زﻣﺎﻧﯽ آزﻣﻮن ﻫﺎي ﻣﺮﺑﻮﻃﻪ اﻧﺠﺎم ﮔﺮدﯾﺪ ﻧﺘﺎﯾﺞ آﻣﺎري ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺰان رﻃﻮﺑﺖ، ﺗﻐﯿﯿﺮات وزﻧﯽ، اﻧﺪﯾﺲ ﭘﺮاﮐﺴﯿﺪ، ﺗﯿﻮ ﺑﺎرﺑﯿﺘﻮرﯾﮏ اﺳﯿﺪ، ازت ﻓﺮار ﮐﻞ، ﺗﺤﺖ ﺗﺎﺛﯿﺮ ﮐﯿﺘﻮزان و ﻧﺎﻧﻮ ذره ﮐﯿﺘﻮزان ﻧﻤﻮﻧﻪ ﻫﺎي ﺑﺎدام زﻣﯿﻨﯽ در ﺳﻄﺢ اﺣﺘﻤﺎل 1 درﺻﺪ ﻣﻌﻨﯽ دار ﺑﻮد )0/01

Peanut is one of the most widely used products worldwide because of its high sensitivity, concerns about its contamination with pathogens, as well as the oxidation of trans and non-trans oils in this valuable nutrient Peanut chemical spoilage is one of the most important factors limiting its consumption and trade due to its unsaturated acids. The purpose of this study was to investigate the antioxidant activity of chitosan and chitosan nanoparticles on the physicochemical properties of peanuts. In this research, physicochemical properties (moisture, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen) of peanuts were studied by coating 0.5, 1 and 1.5% chitosan and nano-chitosan levels. For this purpose, peeled peanuts (manually) with chitosan and chitosan nanoparticle 0.1 weight in acetic acid 0.1 volume are covered by immersion method and inside cellophane packages at ambient temperature and darkness on 0, 14, 28, 42 days were maintained and at these intervals the relevant tests were performed.Statistical results showed that moisture content, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen, affected by chitosan and chitosan nanoparticles were significant at 1% probability level (p <0.01). In general, it can be concluded that 1.5% chitosan nanoparticles is suitable for use as edible coating in nuts, including peanuts, in terms of antioxidant properties.