اﺳﺘﺨﺮاج ﻋﺼﺎره آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ داﻧﻪ ﺟﻮ دو ﺳﺮ (.Avena Sativa L)ﺗﻮﺳﻂ اوﻟﺘﺮاﺳﻮﻧﺪ و ارزﯾﺎﺑﯽ ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽآن در ﺗﺎﻟﻮ

Ultrasound-Assisted Extraction of Antioxidant Extract from Oat (Avena sativa L.) Seed and Evaluation of the Antioxidative Activity in Tallow

اﻫﺪاف اﯾﻦ ﭘﮋوﻫﺶ، ﺑﺮرﺳﯽ ﺑﺎزﯾﺎﺑﯽ ﻋﺼﺎره آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ داﻧﻪ ﺟﻮ دو ﺳﺮ).Avena Sativa L( ﺗﻮﺳﻂ اﻣﻮاج اوﻟﺘﺮاﺳﻮﻧﯿﮏ و ارزﯾﺎﺑﯽ ﺗﺄﺛﯿﺮ آﻧﺘﯽ اﮐﺴﯿﺪاﺗﯿﻮ ﻋﺼﺎره ﻣﺬﮐﻮر در روﻏﻦ ﺗﺎﻟﻮ ﺑﻮد. اﺳﺘﺨﺮاج ﻋﺼﺎره آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ از ﻧﻤﻮﻧﻪ داﻧﻪ ﺟﻮ دو ﺳﺮ ﭘﻮدر ﺷﺪه در ﯾﮏ ﺣﻤﺎم اوﻟﺘﺮاﺳﻮﻧﺪ ﺑﺎ ﺣﻼل اﺗﺎﻧﻮل/ آب )70:30 ﺣﺠﻤﯽ/ ﺣﺠﻤﯽ( در دﻣﺎيC ˚50، زﻣﺎن 30 دﻗﯿﻘﻪ، ﻓﺮﮐﺎﻧﺲ 40 ﮐﯿﻠﻮ ﻫﺮﺗﺰ و ﻧﺴﺒﺖ ﻧﻤﻮﻧﻪ ﺑﻪ ﺣﻼل )1:20 وزﻧﯽ/ ﺣﺠﻤﯽ( ﺻﻮرت ﮔﺮﻓﺖ. راﻧﺪﻣﺎن اﺳﺘﺨﺮاج )g/100g DW 0/08± 24/20(، ﻣﻘﺪار ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯿﮏ ﮐﻞmg GAE /100g DW) 5/22 ± 365/73( و ﻓﻌﺎﻟﯿﺖ ﻣﻬﺎر رادﯾﮑﺎل آزاد DPPH ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﻋﺼﺎره ﺟﻮ دو ﺳﺮ )ppm ،50ppm ،75 ppm ،100ppm ،125 ppm،150 ppm 25( ﺗﻌﯿﯿﻦ ﺷﺪ. آﺛﺎر ﺣﻔﺎﻇﺘﯽ ﻏﻠﻈﺖ ﻫﺎي ﻣﺨﺘﻠﻒ ﻋﺼﺎره )ppm ،400ppm ، 800 ppm ،1200ppm 0( در ﭘﺎﯾﺪارﺳﺎزي روﻏﻦ ﺗﺎﻟﻮ از ﻃﺮﯾﻖ ﭘﺎﯾﺶ ﺗﻐﯿﯿﺮات اﻧﺪﯾﺲ ﻫﺎي اﺳﯿﺪي، ﭘﺮاﮐﺴﯿﺪ، ﭘﺎراآﻧﯿﺰﯾﺪﯾﻦ، ﺗﻮﺗﻮﮐﺲ ﻃﯽ آزﻣﻮن آون ﮔﺬاري 120ﺳﺎﻋﺘﻪ در دﻣﺎي C˚ 5 ±90 )اﮐﺴﯿﺪاﺳﯿﻮن ﺗﺴﺮﯾﻊ ﯾﺎﻓﺘﻪ( ارزﯾﺎﺑﯽ ﺷﺪه و ﺑﺎ آﻧﺘﯽ اﮐﺴﯿﺪان ppm) BHT 200( ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. در آزﻣﺎﯾﺸﺎت ﭘﺎﯾﺪاري اﮐﺴﯿﺪاﺗﯿﻮ روﻏﻦ ﺗﺎﻟﻮ ﻏﻨﯽ ﺷﺪه ﺑﺎ ﻋﺼﺎره آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺟﻮ دو ﺳﺮ، اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻋﺼﺎره ﺑﻪ ﻋﻤﻠﮑﺮد ﺑﻬﺘﺮ آن در ﺑﻪ ﺗﺄﺧﯿﺮ اﻧﺪاﺧﺘﻦ ﻓﺴﺎد اﮐﺴﯿﺪاﺗﯿﻮ ﻣﻨﺠﺮ ﮔﺮدﯾﺪ )0/05 p<(. ﻣﻄﺎﺑﻖ ﻧﺘﺎﯾﺞ، BHT )200ppm( و ﻋﺼﺎره ﺟﻮ دو ﺳﺮ )1200ppm( ﺑﺎﻻﺗﺮﯾﻦ آﺛﺎر ﺣﻔﺎﻇﺘﯽ را ﻧﺸﺎن دادﻧﺪ. در آزﻣﻮن رﻧﺴﯿﻤﺖ ﻧﯿﺰ در دﻣﺎي C˚120، ﺷﺎﺧﺺﻫﺎي ﭘﺎﯾﺪاري اﮐﺴﯿﺪاﺗﯿﻮ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ، ﻧﻤﻮﻧﻪ روﻏﻦ ﺗﺎﻟﻮ ﺣﺎوي 1200ppm ﻋﺼﺎره ﺟﻮدوﺳﺮ و 200ppm) BHT( ﺑﻪ ﺗﺮﺗﯿﺐ 2/89، 5/86 و 6/91 ﺳﺎﻋﺖ ﺗﻌﯿﯿﻦ ﺷﺪ )0/05 p<(. ﺑﻪ اﯾﻦ ﺗﺮﺗﯿﺐ آﻧﺘﯽ اﮐﺴﯿﺪان BHT و ﻣﺘﻌﺎﻗﺐ آن ﻋﺼﺎره ﺟﻮ دوﺳﺮ )1200ppm( در ﻗﯿﺎس ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ، ﺗﺄﺛﯿﺮ ﻗﺎﺑﻞ ﻣﻼﺣﻈﻪ اي را در ﺟﻬﺖ اﻓﺰاﯾﺶ ﺷﺎﺧﺺ ﭘﺎﯾﺪاري اﮐﺴﯿﺪاﺗﯿﻮ و ﺑﺎﻟﻄﺒﻊ دوره اﻟﻘﺎء روﻏﻦ ﺗﺎﻟﻮ ﻧﺸﺎن دادﻧﺪ. ﻣﻄﺎﺑﻖ ﻧﺘﺎﯾﺞ ﻋﺼﺎره آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺟﻮ دو ﺳﺮ اﺳﺘﺨﺮاج ﺷﺪه ﺑﻪ ﮐﻤﮏ اوﻟﺘﺮاﺳﻮﻧﺪ ﻣﯽ ﺗﻮاﻧﺪ ﺑﻪ ﻋﻨﻮان ﻣﻨﺒﻊ ﺗﺮﮐﯿﺒﺎت آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ در روﻏﻦ ﻫﺎي ﺧﻮراﮐﯽ ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﯿﺮد.

The aims of this study were to investigate the recovery of antioxidant extract from oat (Avena Sativa L.) seed via ultrasonic waves and evaluate the antioxidative effect of the extract in tallow fat. The powdered oat seed sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic waves at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield (24.20 ± 0.08 g/100g DW), total phenolic contents (365.73 ± 5.22 mg GAE /100g DW) and DPPH radical scavenging activity at different concentrations of oat extract (25 ppm, 50 ppm, 75 ppm, 100 ppm, 125 ppm, 150 ppm) were determined. The yielded extract was added to tallow. The protective effects of the extracts in stabilization of tallow fat at different concentrations (0 ppm, 400 ppm, 800 ppm,1200 ppm) were evaluated daily for a period of five days (120 h) by monitoring the peroxide, p-anisidine, totox values at an oven temperature of 90˚C (accelerated oxidation). Also, the oxidative stability index (OSI) was evaluated and compared with the synthetic antioxidant BHT (200 ppm). In oxidative stability tests of tallow fat supplemented with oat antioxidant extracts, increasing the concentration of the extract led to its better performance in delaying oxidative rancidity (p <0.5). According to the results, BHT (200 ppm) and followed by the oat extract (1200 ppm) showed the highest protective effects. In the rancimat test (at120˚C), the oxidative stability indices of the control sample, the sample of tallow fat containing 1200 ppm of oat extract and BHT (200 ppm) were 2.89, 5.86 and 6.91 hours, respectively (p <0.05). Thus, the antioxidant BHT and subsequent oat extract (1200 ppm) in comparison with the control sample, showed a significant effect on increasing the oxidative stability index and of course the induction period of tallow fat. According to the results of antioxidant extract of oats extracted by ultrasound can be used as a source of antioxidant compounds in edible oils. .