تاثير نوع فرآيند بو دادن بر پايداري اكسيداتيو، خاصيت آنتي اكسيداني و خواص فيزيكوشيميايي روغن حاصل از دورقم پسته اهلي و وحشي

چكيده انگليسي :

95The Effect of the Type of Roasting on Oxidative Stability Antioxidant Activity and Physicochemical Properties of Two Domestic and Wild Varieties Pistachio Oil Maryam Fazli Aghdaei m fazli@ag iut ac ir December 21 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Sayed Amir Hossein Goli Assist Prof amirgoli@cc iut ac ir Javad Keramat Assist Prof keramat@cc iut ac irAbstractResearches in the recent two decades states that human nutrition plays a main role in development orprevention of chronic diseases such as cancer heart cardiovascular diseases obesity and diabetes Epidemiological studies indicate that consumption of fruits vegetables cereals nuts and foods with lowprocessing provides the best protection against the spread of diseases Pistachio is one of the mostpopular nuts all around the world which is known as green gold due to its high economic value Sincepistachio has some positive effects on human such as control of cholesterol levels preventing heart cardiovascular diseases and antioxidant properties it is located in the consumer interest Roasting processis a pretreatment for oilseeds before oil extraction The purpose of roasting in food processing isimproving the quality and safety of foods like soybean hazelnut coffee pistachio almonds walnuts wheat coconut and sesame One of the most favorable results of roasting process is increasing inantioxidant activity which is mainly due to the formation of mailard reaction products Due to the effortsto prevent the oil oxidation and enhance its stability roasting process can be a good way to increase oilstability in nuts The aim of this study was to evaluate and compare the properties of the oil of bothdomestic and wild pistachio cultivars before and after the roasting Roasting was performed by twomethods of oven at 180 C for 15 minutes and microwave with 60 HZ frequency for 5 min Afterroasting some chemical properties of pistachio nuts including moisture protein and fat were measured Oil extraction was performed for raw and roasted pistachios using soxhelet method and the oils propertieswere evaluated Then the extract residual meal was prepared its phenolic content and antioxidant activitywere determined The results showed that the domestic and wild pistachios contained a high percentage ofoil respectively 57 and 46 Oil analysis indicated that the most parameters were influenced bymicrowave roasting probably because of its high tempreture However oven roasting only had moreimpact on the level of thiobarbituric acid TBA compared to microwave Phenolic content of pistachiomeal extract were in the range of 915 797 mg Gallic acid in kg oil and its antioxidant properties showedlittle difference with synthetic antioxidant Results showed that the extract of pistachio meal can be usedas a good source of natural antioxidant Generally roasting process not only is effective on the flavor ofpistachio but also with increasing of phenolic compounds and antioxidant properties can be anappropriate and inexpensive method to increase the oil stability Keywords Domestic pistachio Wild pistachio Roasting Oxidation stability Meal

فضلي عقدائي، مريم

تاثير نوع فرآيند بو دادن بر پايداري اكسيداتيو، خاصيت آنتي اكسيداني و خواص فيزيكوشيميايي روغن حاصل از دورقم پسته اهلي و وحشي

پايداري اكسيداسيوني , كنجاله