Antioxidant activity of essential oil of Heracleum lasiopetalum fruits on chemical properties of potato chips
الموضوعات : مجله گیاهان داروییلیلا صداقت بروجنی 1 , محمد حجت الاسلامی 2 , جواد کرامت 3 , عبدالله قاسمی پیربلوطی 4
1 - گروه علوم و صنایع غذایی ،دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران و عضو باشگاه پژوهشگران جوان؛
2 - گروه علوم و صنایع غذایی ،دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
3 - گروه علوم و صنایع غذایی ،دانشکده کشاورزی، دانشگاه اصفهان، اصفهان، ایران؛
4 - مرکز پژوهش های گیاهان دارویی و دام پزشکی سنتی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران؛
بخش تحقیقات گیاهان دارویی، کالج علوم طبیعی، دانشگاه ماساچوست آمریکا، آمهرست، آمریکا؛
الکلمات المفتاحية: Antioxidant, Lipid oxidation, Essential oil, Potato chips, Heracleum lasiopetalum,
ملخص المقالة :
Background & Aim: Chemicals antioxidants and lipid oxidation products are known as cancer-causing factors in food systems. In this study, the effect of essential oil from Heracleum lasiopetalum fruits on lipid oxidation and physicochemical properties of potato chips in comparison with commercial antioxidant has been investigated. Experimental: The essential oil of H. lasiopetalum extracted using a Clevenger-type apparatus, and analyzed by GC/MS. The essential oil was added to the frying oil of potato chips in concentration level 3000 ppm, and its antioxidant effect on produced chips was analyzed by peroxide value, TBA and acidity of the essential oils from potato chips. BHA and TBHQ were added as the commercial antioxidant in 200 ppm and antioxidant reduction evaluated in 45 days period. Results & Discussion: Results indicated the essential oil of H. lasiopetalum fruits could reduce oxidation of potato chips the same as synthetic antioxidants. TBA test indicated the essential oil of H. lasiopetalum is higher effective than BHA in reduction of the primary TBA reaction but TBHQ is the lowest. Recommended applications/industries: The essential oil of H. lasiopetalum had antioxidant effect which it can use as natural antioxidant in foods during storage.
