استخراج عصاره آنتی اکسیدانی دانه جو دو سر (avena sativa l) توسط اولتراسوند و ارزیابی فعالیت آنتی اکسیدانی آن در تالو

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 دﻣﺎیc ˚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 ﻫﺎی ﻣﺨﺘﻠﻒ ﻋﺼﺎره ﺟﻮ دو ﺳﺮ ppm ،50ppm ،75 ppm ،100ppm ،125 ppm،150 ppm 25 ﺗﻌﯿﯿﻦ ﺷﺪ. آﺛﺎر ﺣﻔﺎﻇﺘﯽ ﻏﻠﻈﺖ ﻫﺎی ﻣﺨﺘﻠﻒ ﻋﺼﺎره ppm ،400ppm ، 800 ppm ،1200ppm 0 در ﭘﺎﯾﺪارﺳﺎزی روﻏﻦ ﺗﺎﻟﻮ از ﻃﺮﯾﻖ ﭘﺎﯾﺶ ﺗﻐﯿﯿﺮات اﻧﺪﯾﺲ ﻫﺎی اﺳﯿﺪی، ﭘﺮاﮐﺴﯿﺪ، ﭘﺎراآﻧﯿﺰﯾﺪﯾﻦ، ﺗﻮﺗﻮﮐﺲ ﻃﯽ آزﻣﻮن آون ﮔﺬاری 120ﺳﺎﻋﺘﻪ در دﻣﺎی c˚ 5 ±90 اﮐﺴﯿﺪاﺳﯿﻮن ﺗﺴﺮﯾﻊ ﯾﺎﻓﺘﻪ ارزﯾﺎﺑﯽ ﺷﺪه و ﺑﺎ آﻧﺘﯽ اﮐﺴﯿﺪان ppm bht 200 ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. در آزﻣﺎﯾﺸﺎت ﭘﺎﯾﺪاری 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 p <0/05 . ﻣﻄﺎﺑﻖ ﻧﺘﺎﯾﺞ، bht 200ppm و ﻋﺼﺎره ﺟﻮ دو ﺳﺮ 1200ppm ﺑﺎﻻﺗﺮﯾﻦ آﺛﺎر ﺣﻔﺎﻇﺘﯽ را ﻧﺸﺎن دادﻧﺪ. در آزﻣﻮن رﻧﺴﯿﻤﺖ ﻧﯿﺰ در دﻣﺎی c˚120، ﺷﺎﺧﺺﻫﺎی ﭘﺎﯾﺪاری اﮐﺴﯿﺪاﺗﯿﻮ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ، ﻧﻤﻮﻧﻪ روﻏﻦ ﺗﺎﻟﻮ ﺣﺎوی 1200ppm ﻋﺼﺎره ﺟﻮدوﺳﺮ و 200ppm bht ﺑﻪ ﺗﺮﺗﯿﺐ 2/89، 5/86 و 6/91 ﺳﺎﻋﺖ ﺗﻌﯿﯿﻦ ﺷﺪ p <0/05. ﺑﻪ اﯾﻦ ﺗﺮﺗﯿﺐ آﻧﺘﯽ اﮐﺴﯿﺪان bht و ﻣﺘﻌﺎﻗﺐ آن ﻋﺼﺎره ﺟﻮ دوﺳﺮ 1200ppm در ﻗﯿﺎس ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ، ﺗﺄﺛﯿﺮ ﻗﺎﺑﻞ ﻣﻼﺣﻈﻪ ای را در ﺟﻬﺖ اﻓﺰاﯾﺶ ﺷﺎﺧﺺ ﭘﺎﯾﺪاری 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 ﻫﺎی ﺧﻮراﮐﯽ ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﯿﺮد.

ultrasound-assisted extraction of antioxidant extract from oat (avena sativa l.) seed and evaluation of the antioxidative activity in tallow

the aims of this study were to investigate the recovery of antioxidant extract from oat avenasativa l. seed via ultrasonic waves and evaluate the antioxidative effect of the extract in tallowfat. the powdered oat seed sample was extracted with ethanol/h2o 70:30, v/v usingultrasonic waves at the temperature of 50˚c and time of 30 minutes with the frequency of 40khz 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 anddpph radical scavenging activity at different concentrations of oat extract 25 ppm, 50 ppm, 75ppm, 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 0ppm, 400 ppm, 800 ppm,1200 ppm were evaluated daily for a period of five days 120 h bymonitoring the peroxide, p-anisidine, totox values at an oven temperature of 90˚c acceleratedoxidation . also, the oxidative stability index osi was evaluated and compared with thesynthetic antioxidant bht 200 ppm . in oxidative stability tests of tallow fat supplemented withoat antioxidant extracts, increasing the concentration of the extract led to its better performancein delaying oxidative rancidity p <0.5 . according to the results, bht 200 ppm andfollowed 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 fatcontaining 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 incomparison with the control sample, showed a significant effect on increasing the oxidativestability index and of course the induction period of tallow fat. according to the results ofantioxidant extract of oats extracted by ultrasound can be used as a source of antioxidantcompounds in edible oils.