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علوم و صنایع غذایی ایران، جلد ۲۲، شماره ۱۶۲، صفحات ۵۸-۷۲
عنوان فارسی Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil
چکیده فارسی مقاله Pistachio nut oil is an oxidation-resistant oil with therapeutic effects. since, microwave radiation under optimal conditions can increase the extraction efficiency and quality of extracted oil. therefore, in this research, effect of microwave roasting pretreatment were investigated on extraction efficiency and quality characteristics of pistachio oil in different powers (300, 600, and 900 w) and moisture content ( 0.5, 0.2 and 3.5% ). Oil extraction efficiency as well as quality parameters such as polyphenols, chlorophyll and carotenoids, DPPH• scavenging activity, peroxide value, anisidine test, total amount of polar compounds and thermal stability were measured. The data were analyzed using a split-plot experiment in the form of a completely randomized block design with "SAS" version 9.4 software. Significant differences between means were determined by Duncan’s multiple range tests. P values less than 0.05 were considered statistically significant. Optimization was done in order to select the best process conditions using MATLAB software version 2017b.The results showed that by increasing the microwave power and the moisture content, The oil extraction efficiency of treatments increased. The amount of polyphenols, chlorophyll and carotenoids, the total amount of polar compounds and DPPH• scavenging activity increased significantly as microwave power and moisture content increased and decreased respectively. The results also revealed that although the increase in power and decrease in moisture content caused an increase in the peroxide values of the studied treatments, but the anisidine values and thermal stability significantly decreased and increased, respectively. These results indicated more oxidative stability of extracted pistachio oil in higher power of microwave pretreatment.. The highest oxidative stability was measured for the samples treated with 900 w containing 0.5% moisture content. Finally, the result of the optimization analysis showed that the best microwave conditions for maximum extraction efficiency and quality parameters are 900 W power with 2% moisture content.
کلیدواژه‌های فارسی مقاله استخراج فاز جامد پخشی،امواج مایکروویو،میکرواستخراج مایع-مایع پخشی،کروماتوگرافی‌مایع با کارائی‌بالا،شیر پاستوریزه،
عنوان انگلیسی Effect of microwave roasting pretreatment on extraction efficiency and quality characteristics of pistachio oil
چکیده انگلیسی مقاله Pistachio nut oil is an oxidation-resistant oil with therapeutic effects. since, microwave radiation under optimal conditions can increase the extraction efficiency and quality of extracted oil. therefore, in this research, effect of microwave roasting pretreatment were investigated on extraction efficiency and quality characteristics of pistachio oil in different powers (300, 600, and 900 w) and moisture content ( 0.5, 0.2 and 3.5% ). Oil extraction efficiency as well as quality parameters such as polyphenols, chlorophyll and carotenoids, DPPH• scavenging activity, peroxide value, anisidine test, total amount of polar compounds and thermal stability were measured. The data were analyzed using a split-plot experiment in the form of a completely randomized block design with "SAS" version 9.4 software. Significant differences between means were determined by Duncan’s multiple range tests. P values less than 0.05 were considered statistically significant. Optimization was done in order to select the best process conditions using MATLAB software version 2017b.The results showed that by increasing the microwave power and the moisture content, The oil extraction efficiency of treatments increased. The amount of polyphenols, chlorophyll and carotenoids, the total amount of polar compounds and DPPH• scavenging activity increased significantly as microwave power and moisture content increased and decreased respectively. The results also revealed that although the increase in power and decrease in moisture content caused an increase in the peroxide values of the studied treatments, but the anisidine values and thermal stability significantly decreased and increased, respectively. These results indicated more oxidative stability of extracted pistachio oil in higher power of microwave pretreatment.. The highest oxidative stability was measured for the samples treated with 900 w containing 0.5% moisture content. Finally, the result of the optimization analysis showed that the best microwave conditions for maximum extraction efficiency and quality parameters are 900 W power with 2% moisture content.
کلیدواژه‌های انگلیسی مقاله Thermal stability,Oxidation,Anisidine,Pistachio oil
نویسندگان مقاله بیتا فرج پور |
دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل.

صدقیه سلیمانی فرد |
دکتری، استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل.

سید محمد احمدی |
دکتری، استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل.

سمیه نیک نیا |
دکتری، استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل.

علی دینی |
دکتری، استادیار گروه علوم و صنایع غذایی، سرپرست مدیریت نظارت بر فرآورده های خوراکی،آشامیدنی ،آرایشی و بهداشتی، دانشگاه علوم پزشکی رفسنجان، رفسنجان، ایران

نشانی اینترنتی https://fsct.modares.ac.ir/article_27419_ea98633340abeb09bd258323bd8cab65.pdf
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