بررسی مقادیر فنل تام، ویتامین C و خواص آنتی‌اکسیدانی ماست عملگرا حاوی عصاره فلفل دلمه‌ای طی مدت نگهداری

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 استاد گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 دانشیار گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

سابقه و هدف: در چند سال اخیر، علاقه روبه‌رشدی در زمینه مطالعه انواع گسترده‌ی مواد غذایی عملگرا که از فوائد سلامت‌بخشی فراتر از مواد مغذی برخوردارند ایجاد شده است. ماست یک منبع مناسب از پپتیدهای زیست‌فعال است که در طی فرایند تخمیر ایجاد می‌شوند؛ اما به‌طور کلی از فعالیت آنتی-اکسیدانی محدودی برخوردار است. فلفل دلمه‌ای (Capsicum annuum L.) محصولیست که نه تنها از نظر اقتصادی، بلکه به‌علت اثرات سلامت‌بخش مفیدی که به‌دلیل وجود ترکیبات آنتی‌اکسیدانی دارد از ارزش بالایی برخوردار است. مطالعه حاضر به‌منظور بررسی اثر افزودن عصاره تغلیظ شده‌ی فلفل دلمه‌ای (CBPE) بر ترکیبات آنتی‌اکسیدانی ماست قالبی انجام شد.
مواد و روش‌ها: فلفل‌های دلمه‌ای با رنگ‌های زرد، نارنجی یا قرمز از بازار محلی خریداری گردید.پس از تمیز کردن، شستشو، خشک کردن، خرد کردن و صاف کردن فلفل‌های دلمه‌ای توسط دو لایه پارچه صافی ململ، عصاره‌های استخراجی توسط دستگاه روتوری اواپراتور تحت خلاء در دمای ◦C 65 تا ماده خشک 30% تغلیظ شدند. عصاره‌های فلفل دلمه‌ای تغلیظ شده در همان روز تولید نمونه‌های ماست تهیه و در فرمولاسیون استفاده گردید. برای تهیه ماست، مقدار 5% (حجمی/حجمی) از CBPE با رنگ‌های مختلف جایگزین شیر مورد استفاده در تولید ماست گردید. در این تحقیق، اثر افزودن CBPE بر مقادیر فنل تام، ویتامین C و ظرفیت آنتی‌اکسیدانی (به دو روش DPPH و ABTS) ماست قالبی طی مدت 21 روز نگهداری در یخچال بررسی شد.
یافته‌ها: نتایج نشان داد که نمونه‌های ماست حاوی CBPE به‌شکل معنی‌داری از فنل تام، فعالیت آنتی‌اکسیدانی به روش مهار رادیکال‌های آزاد DPPH و ویتامین C بالاتری در مقایسه با نمونه کنترل (ماست فاقد CBPE) برخوردار بودند. در میان نمونه‌های غنی‌شده، ماست حاوی CBPE نارنجی از ترکیبات آنتی‌اکسیدانی بالاتری در مقایسه با سایر نمونه‌ها (حاوی CBPE زرد و نارنجی) برخوردار بود. مقدار کل ترکیبات فنلی نمونه کنترل و ماست‌های حاوی CBPE نارنجی، زرد و قرمز به‌ترتیب 56/129، 78/534، 22/399 و µg/g 78/423 تعیین گردید. در ارزیابی میزان مهار رادیکال‌های آزاد به روش DPPH، نتایج بیانگر وجود اختلافات معنی‌دار (01/0p<) میان نمونه‌های غنی‌شده بود درحالی‌که در روش ABTS اختلاف معنی‌داری میان آن‌ها مشاهده نشد (05/0p>). همچنین مقدار ویتامین C در نمونه کنترل (µg/100g 47/68) به‌طور معنی‌داری کمتر از نمونه‌های حاوی CBPE نارنجی (µg/100g 56/2427)، زرد (µg/100g 33/1530) و قرمز (µg/100g 22/2081) بود.
نتیجه‌گیری: نتایج نشان داد که تلفیق 5% عصاره فلفل دلمه‌ای به‌ویژه CBPE نارنجی در تولید ماست به‌شکل قابل توجهی مقدار ترکیبات فنلی، فعالیت آنتی‌اکسیدانی و میزان ویتامین C محصول را افزایش می‌دهد. بنابراین، مصرف چنین ماست غنی شده‌ای می‌تواند مقدار قابل‌توجهی از ترکیبات آنتی‌اکسیدانی مورد نیاز جهت تقویت سیستم ایمنی را فراهم نماید و از بروز بیماری‌ها و ناهنجاری‌ها جلوگیری کند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Study on the amounts of Total Phenol, Vitamin C and Antioxidant Properties of Functional Yogurt Containing Bell Pepper Extract during Storage Period

نویسندگان [English]

  • Hossein Jooyandeh 1
  • Behrooz Alizadeh Behbahani 2
  • Mohammad Amin Mehrnia 2
1 Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده [English]

Background and Objectives: In the past few years, there has been growing interest in studying a wide variety of functional foods that provide health benefits beyond their nutritional substances. Yogurt is a source of bioactive peptides which are developed throughout the process of fermentation, but in general, it has limited antioxidant activity. Bell pepper (Capsicum annuum L.) is a notable crop, not only because of its economic importance but also for its beneficial health effects, mainly due to its antioxidant compounds. Therefore, the current study aimed to evaluate the effect of the addition of concentrated bell pepper extract (CBPE) on the antioxidant compounds of set yogurt.
Materials & Methods: Bell peppers with yellow, orange, or red colors were purchased from the local market. After cleaning, washing, drying, blending, and straining bell peppers through a couple of layers of cheesecloth, the extracted juices were concentrated by a rotary evaporator at 65 ◦C till 30% T.S. The prepared CBPEs were made and used in formulation on the day of yogurt production. For making yogurt, 5% (V/V) of CBPE with different colors were substituted with the milk used for yogurt production. In this study, the effect of the addition of CBPE on the amounts of total phenols, vitamin C, and antioxidant capacity (based on DPPH and ABTS) of set yogurt was evaluated during 21 days of storage at the refrigerator.
Results: Results showed that yogurt samples having CBPE had significantly higher total phenolic, DPPH radical scavenging activity, and vitamin C content as compared to control (without CBPE). Among fortified samples, yogurt having orange CBPE had higher antioxidant compounds as compared to other samples, i.e. samples having yellow and red CBPE. The amount of total phenolic compounds in control and yogurt samples containing orange, yellow and red CBPE were determined as 129.56, 534.78, 399.22 and 423.78 µg/g, respectively. In the DPPH radical scavenging activity assay, the results showed significant differences (p<0.01) between fortified samples, while based on ABTS method, no differences were found (p>0.05). The amount of vitamin C in control (68.47 µg/100g) was also significantly (p<0.01) lower than yogurt samples containing orange (2427.56 µg/100g), yellow (1530.33 µg/100g) and red CBPE (2081.22 µg/100g).
Conclusion: Results showed that incorporation of 5% bell pepper extract particularly orange CBPE in yogurt production notably inhanced total phenolic compounds, antioxidant activity and vitamin C content. Therefore, consumption of this fortified yogurt may afford a substantial amount of the antioxidants required to boost the immune system and to prevent diseases and disorders.

کلیدواژه‌ها [English]

  • Set yogurt
  • CBPE
  • DPPH radical scavenging activity
  • ABTS

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نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 4
دی 1402
صفحه 1-20

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