تأثیرتیمار فراصوت بر ترکیبات زیست‌فعال آب هویج
الموضوعات :
علی ایاسه
1
,
محمد علیزاده
2
,
عباس مهرداد
3
,
محسن اسمعیلی
4
,
یوسف جوادزاده
5
1 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز، ایران
2 - دانشیارگروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه اورمیه، اورمیه، ایران
3 - دانشیار گروه شیمی فیزیک، دانشکده شیمی، دانشگاه تبریز، تبریز، ایران
4 - دانشیارگروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه اورمیه، اورمیه، ایران
5 - - دانشیارگروه داروسازی صنعتی، دانشکده داروسازی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
تاريخ الإرسال : 14 الثلاثاء , ذو القعدة, 1435
تاريخ التأكيد : 20 الخميس , ربيع الأول, 1437
تاريخ الإصدار : 11 الخميس , ربيع الثاني, 1437
الکلمات المفتاحية:
فراصوت,
فنل کل,
آب هویج,
اسید اسکوربیک,
کارتنوئید کل,
ملخص المقالة :
هدف این پژوهش، تعیین تأثیر تیمار فراصوت روی ترکیبات زیست فعال آب هویج (شامل فنل کل، فلاونوئید کل، کاروتنوئید کل، اسید آسکوربیک) و مقایسه آن با تیمار رایج حرارتی می باشد. نمونه های آب هویج مطابق طرح سطح- پاسخ دی‌اپتیمال، در سه سطح دما (25، 5/37 و50 درجه سلسیوس)، زمان (10، 20، 30 دقیقه) و دو سطح توان (350 و400 وات) در فرکانس ثابت 24 کیلوهرتز فراصوت شدند. نتایج نشان داد، دما (01/0p<)، زمان (01/0p<) و توان (05/0p<) فراصوت باعث کاهش معنی دار مقادیر اسید اسکوربیک شدند. پایداری ویتامین ث در نمونه های فرآیند شده با فراصوت بیشتر از نمونه های تیمار حرارتی بود. دمای فراصوت سبب افزایش معنی دار (05/0p<) مقادیر کارتنوئید کل نمونه ها شد. زمان فراصوت تأثیر معنی‌داری (01/0p<) در کاهش مقادیر فنل کل نمونه ها داشت ولی تفاوت معنی داری (22/0=p)بین فنل کل نمونه های فراصوت شده نسبت به تیمارهای حرارتی و نمونه تیمار نشده، مشاهده نشد. مقادیر فلاونوئید کل نمونه های فراصوت شده کاهش معنی داری (01/0p<) نسبت به نمونه های حرارتی و تیمار نشده داشت. مطالعه حاضر نشان داد، تیمار فراصوت به عنوان یک تیمار غیرحرارتی موجب پایداری بیشتر ترکیبات زیست‌فعال آب هویج (به ویژه اسید اسکوربیک، کارتنوئید کل و فنل کل) در مقایسه با تیمار مرسوم حرارتی گردید.
المصادر:
مهماندوست، ندا؛ کدخدایی، رسول و حامد موسویان، محمد تقی (1390). بررسی تأثیر هم‌زمان امواج فراصوت و حرارت بر غیرفعال‌سازی آنزیم پکتین متیل استراز آب پرتقال. فصلنامه علوم وصنایع غذایی، دوره 8، شماره 29، صفحات: 111-101.
Adekunte, A., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M. and O’Donnell, P. )2010(. Effect of sonication on colour ascorbic acid and yeast inactivation tomato juice. Journal of Food Chemistry, 122: 500-507.
Alothman, M., Bhat, R. and Karim, A.A. (2009). UV radiation-induced changes antioxidant capacity of fresh-cut tropical fruits. Journal of Innovation Food Science and Emerging Technology, 10: 512.
Barros, L., Ferreira, M., Queiros, B., Ferreira, I.C.R. and Baptista, P. (2007). Total phenol, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Journal of Food Chemistry, 103: 413-419.
Cheng, L.H., Soh, C.Y. and Liew, S.C. (2007). The effects of sonication and carbonation on guava juice quality. Journal of Food Chemistry, 104: 1396-1401.
Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2006). Effect of heat and thermosonication treatment on peroxidase inactivation kinetics in watercress (Nasturtium officinal). Journal of Food Engineering, 72: 8-15.
Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2007). Modeling kinetics of watercress (Nasturtium officinal) color changes due to heat and thermosonication treatments. Journal of Innovative Food Science Emerging Technologies, 8: 244-252.
Ercan, S. and Soysal, G. (2011). Effect of ultrasound and temperature on tomato peroxides. Journal of Sltrasound Sonochemistry, 18: 689-695.
Gabriela, D., Nicoleta, H., Moldovan, C., Diana- Nicoleta, R., Mirela –Viorica, P. and Radoi, B. (2011). Antioxidant activity of some fresh vegetables and fruit juice. Journal of Agroalimentry Processes and Technologies, 17(2): 163-198.
Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandao, T.R.S. and Silva, C.L.M. (2010). Carrot (Daucuscarota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.
Horwitz, W. (2005). Official Methods of Analysis of A. O. A. C. International. 18th edition, Washington D.C., 34, pp. 1-2.
Hsieh, C.W. and Ko, W.C. (2008). Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration. LTW-Food Science and Technology, 41: 1752-1757.
Kapur, A., Haskovi, A., Copra-Janicijevic, A., Klepo, L., Topcagic, A., Tahirovic, I., et al. (2012). Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, pp. 40-43.
Mehmandoost, N., Kadkhodaee, R. and Hamed Mousavian, M. T. (2011). Combined effect of ultrasound and heat on orange pectin methyl esterase, Quarterly Iranian Journal of Food Science and Technology, 8(29): 111-101. [in Persian]
Rakcejeva, T., Augspole, I., Dukalska, L. and Dimins, F. (2012). Chemical composition of variety “Nante” hybrid carrot cultivated in Latvia. Word Academy Science Engineering, 64: 1120-1125.
Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E. and Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088-2099.
Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., et al. (2011a). Effect of thermosonocation on bioactive compounds in watermelon juice. Journal of Food Research International, 44: 1168-1173.
Rawson, A., Tiwari, B.K., Tuohy, M.G., O’Donnell, C.P. and Brunton, N. (2011b). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Journal of Ultrasound Sonochemistry, 18: 1172-1179.
Swatsitang, p. and Wonginyoo, R. (2008). Antioxidant capacity of vegetable juice. J KKU Science, 36: 83-94.
Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P. and Cullen, P.J. (2008a). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT, Food Science and Technology, 41: 1876-1883.
Tiwari, B.K., O’Donnell, C.P., Patras, A. and Cullen, P.J. (2008b). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56: 10071–10077.
Tiwari, B.K., O’Donnell, C.P. and Cullen, P.J. (2009a). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93: 166-171.
Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. and Cullen, P.J. (2009b). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurized juice. LWT, Food Science and Technology, 42: 700-704.
Vercet, A., Sanchez, V., Burgos, J., Montanes, L. and Buesa, P.L. (2002). The effect of manothermosonication on tomato pecticenzymes and tomato paste rheological properties. Journal of Food Engineering, 53: 273-278.
Wu, J.,Gamage, T.V.,Vilkhu, K.S., Simons, L.K. and Mawson, R. (2008). Effectof thermosonication on quality improvement of tomato juice. Journal of Innovative Food Science and Emerging Technology, Tech9: 186-195.
Zhou, L., Wang, W., Hu, X., Wu, J. and Liao, X. (2009). Effect of high pressure carbon dioxide on the quality of carrot juice. Journal of Innovation Food Science and Emerging Technology, 1-7.
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Adekunte, A., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M. and O’Donnell, P. )2010(. Effect of sonication on colour ascorbic acid and yeast inactivation tomato juice. Journal of Food Chemistry, 122: 500-507.
Alothman, M., Bhat, R. and Karim, A.A. (2009). UV radiation-induced changes antioxidant capacity of fresh-cut tropical fruits. Journal of Innovation Food Science and Emerging Technology, 10: 512.
Barros, L., Ferreira, M., Queiros, B., Ferreira, I.C.R. and Baptista, P. (2007). Total phenol, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities. Journal of Food Chemistry, 103: 413-419.
Cheng, L.H., Soh, C.Y. and Liew, S.C. (2007). The effects of sonication and carbonation on guava juice quality. Journal of Food Chemistry, 104: 1396-1401.
Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2006). Effect of heat and thermosonication treatment on peroxidase inactivation kinetics in watercress (Nasturtium officinal). Journal of Food Engineering, 72: 8-15.
Cruz, R.M.S., Vieira, M. and Silva, C.L.M. (2007). Modeling kinetics of watercress (Nasturtium officinal) color changes due to heat and thermosonication treatments. Journal of Innovative Food Science Emerging Technologies, 8: 244-252.
Ercan, S. and Soysal, G. (2011). Effect of ultrasound and temperature on tomato peroxides. Journal of Sltrasound Sonochemistry, 18: 689-695.
Gabriela, D., Nicoleta, H., Moldovan, C., Diana- Nicoleta, R., Mirela –Viorica, P. and Radoi, B. (2011). Antioxidant activity of some fresh vegetables and fruit juice. Journal of Agroalimentry Processes and Technologies, 17(2): 163-198.
Gonҫalves, E.M., Pinheiro, J., Abreu, M., Brandao, T.R.S. and Silva, C.L.M. (2010). Carrot (Daucuscarota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97: 574-581.
Horwitz, W. (2005). Official Methods of Analysis of A. O. A. C. International. 18th edition, Washington D.C., 34, pp. 1-2.
Hsieh, C.W. and Ko, W.C. (2008). Effect of high-voltage electrostatic field on quality of carrot juice during refrigeration. LTW-Food Science and Technology, 41: 1752-1757.
Kapur, A., Haskovi, A., Copra-Janicijevic, A., Klepo, L., Topcagic, A., Tahirovic, I., et al. (2012). Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables. Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, pp. 40-43.
Mehmandoost, N., Kadkhodaee, R. and Hamed Mousavian, M. T. (2011). Combined effect of ultrasound and heat on orange pectin methyl esterase, Quarterly Iranian Journal of Food Science and Technology, 8(29): 111-101. [in Persian]
Rakcejeva, T., Augspole, I., Dukalska, L. and Dimins, F. (2012). Chemical composition of variety “Nante” hybrid carrot cultivated in Latvia. Word Academy Science Engineering, 64: 1120-1125.
Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E. and Bahorun, T. (2011). Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International, 44: 2088-2099.
Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., et al. (2011a). Effect of thermosonocation on bioactive compounds in watermelon juice. Journal of Food Research International, 44: 1168-1173.
Rawson, A., Tiwari, B.K., Tuohy, M.G., O’Donnell, C.P. and Brunton, N. (2011b). Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs. Journal of Ultrasound Sonochemistry, 18: 1172-1179.
Swatsitang, p. and Wonginyoo, R. (2008). Antioxidant capacity of vegetable juice. J KKU Science, 36: 83-94.
Tiwari, B.K., Muthukumarappan, K., O’Donnell, C.P. and Cullen, P.J. (2008a). Colour degradation and quality parameters of sonicated orange juice using response surface methodology. LWT, Food Science and Technology, 41: 1876-1883.
Tiwari, B.K., O’Donnell, C.P., Patras, A. and Cullen, P.J. (2008b). Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. Journal of Agricultural and Food Chemistry, 56: 10071–10077.
Tiwari, B.K., O’Donnell, C.P. and Cullen, P.J. (2009a). Effect of sonication on retention of anthocyanins in blackberry juice. Journal of Food Engineering, 93: 166-171.
Tiwari, B.K., O’Donnell, C.P., Muthukumarappan, K. and Cullen, P.J. (2009b). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurized juice. LWT, Food Science and Technology, 42: 700-704.
Vercet, A., Sanchez, V., Burgos, J., Montanes, L. and Buesa, P.L. (2002). The effect of manothermosonication on tomato pecticenzymes and tomato paste rheological properties. Journal of Food Engineering, 53: 273-278.
Wu, J.,Gamage, T.V.,Vilkhu, K.S., Simons, L.K. and Mawson, R. (2008). Effectof thermosonication on quality improvement of tomato juice. Journal of Innovative Food Science and Emerging Technology, Tech9: 186-195.
Zhou, L., Wang, W., Hu, X., Wu, J. and Liao, X. (2009). Effect of high pressure carbon dioxide on the quality of carrot juice. Journal of Innovation Food Science and Emerging Technology, 1-7.
