بررسی اثرات آنتی اکسیدانی عصاره های آبی و الکلی دانه انار ایرانی بر کیفیت چربی فیله ماهی قزل آلا و تعیین میزان فسادپذیری آن در دمای 2 تا 4 درجه سلسیوس

نویسندگان
غلامرضا جاهد خانیکی
علی صالحی
نبی شریعتی فر
محمود علی محمدی
پریسا صدیق آرا
چکیده
زمینه و هدف

ماهی قزل آلا به دلیل میزان اسیدهای چرب غیراشباع بالا بسیار فسادپذیر بوده و برای جلوگیری یا به تعویق انداختن این موضوع استفاده از مواد نگهدارنده تا زمان مصرف ضروری است. هدف از این مطالعه بررسی اثرات آنتی اکسیدانی عصاره های دانه انار ایرانی بر کیفیت چربی فیله ماهی قزل آلا و تعیین میزان فسادپذیری آن در دمای 2 تا 4 درجه سلسیوس بود.

مواد و روش ها

نمونه ها به دو گروه شاهد (فیله ماهی بدون عصاره) و مورد (فیله ماهی حاوی عصاره های انار با غلظت های مختلف) تقسیم و به مدت 6 روز در یخچال (4-2 درجه سانتی گراد) نگهداری شدند. به منظور تعیین فسادپذیری فیله ماهی آزمون های پراکسید ( PV )، واکنش پذیری تیوباربیتوریک اسید ( TBA )، میزان ازت تام فرار ( TVB-N ) و اسیدهای چرب آزاد ( FFA ) انجام پذیرفت.

یافته ها

در پایان زمان نگهداری مقادیر TVB-N ،TBA ،PV و FFA در تیمار عصاره الکلی دانه انار در مقایسه با نمونه شاهد، بطور معنی دار ( P < 0/05 ) پایین تر بود و به ترتیب برابر با 22.13mg/100g ،1.26 mg MDA/kg ،2.62 meq O2/kg و 1.2 درصد اولئیک اسید بود.

نتیجه گیری

نتایج این مطالعه نشان می دهد که ترکیبات آنتی اکسیدانی عصاره های دانه انار در به تعویق انداختن اکسیداسیون، فساد و افزایش مدت نگهداری فیله ماهی قزل آلا در دمای یخچال مؤثر می باشند.


* نویسنده مسئول: دانشگاه علوم پزشکی تهران، دانشکده بهداشت.

پست الکترونیک: Salehia15@gmail.com
کلیدواژه‌ها
اثرات آنتی اکسیدانی
انار
ماهی قزل آلا
لیپید پراکسیداسیون

عنوان مقاله English

Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C

نویسندگان English

Gholam Reza Jahed Khaniky
Ali Salehi
Nabi Shariatifar
Mahmud Alimohammadi
Parisa Sedighara
چکیده English

Background and Aims

Because of unsaturated fatty acid content, trout and fish products are highly perishable. For this reason, preservatives are used to prevent or delay spoiling during storage. The aim of this study was determination of antioxidant activities of pomegranate seeds extracts on lipid quality of trout fillet stored at 2-4°C.

Materials and Methods

Prepared fish fillets were divided into two groups. One group was trout fillet without extract (control) and one in pomegranate seeds extracts that were stored in refrigerator for 6 days. Chemical tests such as Peroxide Value (PV), Thiobarbituric Acid Reactive Substances (TBARS), Total Volatile Basic Nitrogen (TVB-N) and Free Fatty Acids (FFA) were used to determine perishability of trout fillet.

Results

The PV, TBA, TVB-N and FFA were significantly (P < 0.05) lowest in the samples treated with ethanolic extracts of pomegranate seeds as compared to control group. (PV = 2.62 meq o2/kg, TBA = 1.26 mg MDA/kg, TVB-N = 22.13 mg/100g and FFA = 1.2 percent Oleic acid).

Conclusion

The result of this study demonstrated that pomegranate seeds extracts were efficiency to prevent lipid oxidation in trout fillet stored at refrigerator temperature.


* Corresponding Author: Tehran University of Medical Sciences, School of Public Health.

Email: Salehia15@gmail.com

کلیدواژه‌ها English

Antioxidant Effects
Pomegranate
Trout
Lipid Peroxidation
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