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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۲، صفحات ۱۲۹-۱۳۶
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عنوان انگلیسی Investigation on Effect of Dried Garlic, Bell Pepper and Tomato Pieces on Oxidation of Extra Virgin Olive Oil and Optimization of the Process by Response Surface Methodology
چکیده انگلیسی مقاله Fats and oils provide major part of daily energy but their oxidation have bad effect on organoleptic properties and also might result to the production of toxic compounds such as free radicals. Now adays, synthetic antioxidants are limited due to possible health risks, so, natural antioxidant sources have been considered. Most of the Fruits and vegetables are rich in antioxidant compounds such as polyphenol compounds, flavonoids, carotenoids and tocopherols. In this study, effect of adding garlic (0, 2 and 4% w/v), tomato (0, 3 and 6% w/v) and bell pepper (0, 3, and 6% w/v) on stability of extra virgin oil was investigated and the process was optimized by response surface methodology and Design Expert software. For this purpose, dry garlic, bell pepper and tomato were added to the oil and stored in dark bottles under accelerated temperature conditions (60 °C) for 21 days to speed up the process. After this period, acidity, peroxide value and anisidine were measured as qualitative indexes, also sensory test was performed to check the acceptability of the samples. Results showed that by increasing dried garlic, bell pepper and tomato, a decrease oxidation was observed. The maximum effect was seen in the samples which contained maximum levels of dry garlic and bell pepper, but tomato was effective in the middle range. By optimizing the process, it was concluded that best conditions for reducing oxidation rate of olive oil can be achieved by mixing 3.852, 5.892 and 3.815% w/v of dry garlic, bell pepper and tomato respectively.
کلیدواژه‌های انگلیسی مقاله anisidine,Antioxidant,Design expert,Olive oil,Peroxide
نویسندگان مقاله Niloufar Shariatpanahi |
Department of Hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran

Azadeh Salimi |
Department of Hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran

Ashkan Jebelli Javan |
Department of Hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran

Ali Mahdavi |
Department of Hygiene, Faculty of Veterinary, Semnan University, Semnan, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_220249_6b3c1ed2bd2aa691aeeddf72b060e367.pdf
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