بررسی ویژگی‌های شیمیایی اسانس Mentha spicata L. و امکان استفاده از آن به‌عنوان آنتی‌اکسیدان طبیعی در سس مایونز

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی‌ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

2 استاد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

3 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

چکیده

سابقه و هدف: امروزه تقاضای رو‌به‌رشد مصرف‌کنندگان برای موادغذایی عاری از مواد نگهدارنده مصنوعی که ناشی از نگرانی در مورد آثار نامطلوب آن‌ها است، وجود دارد. در سال‌های اخیر، محققان ترکیبات طبیعی مختلفی را شناسایی کرده و پتانسیل آن‌ها را به‌عنوان نگهدارنده در طیف وسیعی از محصولات غذایی مورد بررسی قرار داده‌اند. متابولیت‌های گیاهی، مانند اسانس‌های موجود در گیاهان معطر، دارای خواص آنتی‌اکسیدانی و ضدمیکروبی هستند که این ویژگی‌ها باعث استفاده گسترده در صنایع مختلف، به‌ویژه در مواد‌غذایی شده است. سس مایونز، یکی از محبوب‌ترین و پرمصرف‌ترین سس‌ها در سراسر جهان است که برای تهیه انواع غذاها مانند سالاد و ساندویچ استفاده می‌شود. به‌دلیل عدم استفاده از فرآیند حرارتی و استفاده از نگهدارنده‌های شیمیایی مصنوعی در سس مایونز، مصرف آن در حد اعتدال و با احتیاط توصیه می‌شود. هدف از انجام پژوهش حاضر شناسایی ترکیبات شیمیایی و ویژگی‌های اسانس گیاه سوسن‌عنبر و بررسی امکان استفاده از این اسانس معطر به‌عنوان آنتی‌اکسیدان طبیعی در سس مایونز و آثار آن بر برخی خصوصیات فیزیکوشیمیایی و میکروبی مایونز بود.
مواد و روش‌ها: برگ‌های تازه سوسن‌عنبر از شمال ایران جمع‌آوری و خشک گردید. سپس، استخراج اسانس آن به‌کمک دستگاه کلونجر و به‌روش تقطیر با آب انجام گرفت. ترکیبات فرّار اسانس با استفاده از کروماتوگرافی گازی متصل به طیف سنج جرمی(GC/MS) شناسایی و اندازه‌گیری شد. مقدار فنل کل اسانس با استفاده از روش فولین-سیوکالتو ارزیابی شد. همچنین، فعالیت آنتی‌رادیکالی اسانس با استفاده از آزمون‌های DPPH و ABTS در مقایسه با آنتی‌اکسیدان مصنوعیBHT بررسی گردید. حداقل غلظت بازدارندگی اسانس بر باکتری‌های گرم مثبت (استافیلوکوکوس اورئوس، باسیلوس سرئوس و لیستریا اینوکوا) و گرم منفی (سالمونلا تیفی، اشرشیا کلی و سودوموناس آئروژینوزا) موردبررسی قرار گرفت. اسانس سوسن‌عنبر در غلظت‌های مختلف (500 ، 1000و 2000 ppm) به سس مایونز اضافه و فعالیت آنتی‌اکسیدانی آن در شرایط اکسیداسیون تسریع‌شده (دمای 90 درجه سانتی‌گراد) طی دوره هفت‌روزه بررسی شد. در این پژوهش، عدد پراکسید، عدد اسیدی و عدد اسید تیوباربیتوریک نمونه‌های مایونز حاوی غلظت‌های 500، 1000 و 2000 ppm اسانس سوسن عنبر موردارزیابی قرار گرفتند. سپس، با نمونه‌های سس حاوی غلظت‌های 100 و 200 ppm از نگهدارنده مصنوعی BHT مقایسه شدند.
یافته‌ها: 32 ترکیب از اسانس سوسن‌عنبر با کروماتوگرافی گازی متصل به طیف‌سنج جرمی شناسایی شد و نتایج نشان داد که کارون(01.57%)، دی لیمونن (79.16%)، 1و8-سینئول (56.7%) و بتاکاریوفیلن (10.2%) بیشترین ترکیبات شناسایی‌شده در اسانس بودند. حداکثر مقدار کل ترکیبات فنلی موجود در اسانس 246.0 میلی‌گرم اسید گالیک در هر گرم ماده خشک به‌دست آمد. آزمایش‌های انجام‌شده برای اعداد پراکسید، اسیدیته و اسید تیوباربیتوریک نشان داد که اسانس سوسن عنبر، زمانی که در غلظت‌های بالا استفاده می‌شود، می‌تواند جایگزینی مطلوب برای آنتی‌اکسیدان‌های مصنوعی در مایونز باشد .نتایج حاصل از فعالیت ضدمیکروبی نشان داد که قطر هاله عدم رشد میکروبی برای سویه‌های بیماری‌زا گرم مثبت باسیلوس سرئوس و استافیلوکوس اورئوس نسبت به سویه‌های گرم منفی سودوموناس ائروژینوزا، اشرشیا کلی و سالمونلا تیفی بیشتر است. در‌حالی‌که، در میان سویه‌های بیماری‌زای گرم مثبت، سویه بیمار‌ی‌زا لیستریا اینوکوا قطر‌ هاله عدم رشد کمتری داشت. همچنین نتایج ارزیابی حسی نشان داد که غلظت‌های تا ۱۰۰۰ ppm اسانس سوسن عنبر اثرمعنا‌داری بر ویژگی‌های ارگانولپتیکی مایونز نداشتند.
نتیجه‌گیری: براساس یافته‌های این پژوهش، می‌توان اسانس سوسن عنبر را که حاوی عطر ملایم و مطلوبی است، به‌عنوان یک آنتی‌اکسیدان طبیعی جهت جلوگیری از اکسایش روغن و افزایش عمر نگهداری سس مایونز پیشنهاد داد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Investigating the chemical properties of Mentha spicata L. essential oil and the possibility of its using in mayonnaise as a natural antioxidant

نویسندگان [English]

  • Farzaneh Taherimanesh 1
  • Mohammad Hojjati 2
  • Hassan Barzegar 3
  • Mohammad Amin Mehrnia 3
  • Behrooz Alizadeh behbahani 3
1 MSc Graduate, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده [English]

Background and Objectives: Nowadays, there is a growing demand for artificial preservatives-free food products, due to the concerns about their adverse effects. In recent years, numerous studies have led to the identification of various natural compounds have the potential to be used as preservatives in variety of food products. For instance, plant metabolites, such as the essential oils of aromatic plants, possess antioxidant and antimicrobial properties. These attributes have led to their widespread use in various industries, particularly in the food industry. Mayonnaise is one of the most popular and widely used sauces in the world, applied to prepare a variety of foods, such as salads and sandwiches. Due to the absence of thermal processing and the use of chemical artificial preservatives in mayonnaise, it is advisable to consume it in moderation and with caution. The aim of this study was to investigate the possibility of using Mentha spicata L. essential oil in the formulation of mayonnaise as a natural antioxidant and its effects on some physicochemical and microbiological properties of mayonnaise.
Materials and Methods: Fresh M. spicata leaves were collected from the northern of Iran and dried. The essential oil was extracted by distillation with water using a Clevenger device, and its volatile components were identified and measured by gas chromatography-mass spectrometry (GC/MS). The total phenolic content of the essential oil was determined by the Folin-Ciocalteu method. In addition, the free radical scavenging activity of the essential oil was evaluated by DPPH and ABTS assays, using BHT as a synthetic antioxidant as a reference. The minimum inhibitory concentration (MIC) of the essential oil was assessed against Gram-positive (Bacillus cereus, Staphylococcus aureus and Listeria innocua) and Gram-negative (Escherichia coli, Salmonella typhi and Pseudomonas aeruginosa) bacteria. M. spicata essential oil was added to the mayonnaise sauce in different concentrations (500, 1000, 2000 ppm) and its antioxidant activity was investigated under accelerated oxidation conditions (90°C temperature) for seven days. In current research, the peroxide, acid, and thiobarbituric acid values of mayonnaise samples containing concentrations of 500, 1000 and 2000 ppm of M. spicata essential oil were calculated. Then, they were compared with sauce samples containing concentrations of 100 and 200 ppm of BHT artificial preservative.
Results: 32 compounds were identified in the essential oil by GC-MS and the results showed that carvone (57.01%), d-limonene (16.79%), 1,8-cineole (7.56%) and beta-caryophyllene ( 2, 10%) were the main components of M. spicata essential oil. The total phenolic contents of the essential oil were found to be 0.246 mg of gallic acid per gram (dry weight). The tests performed for peroxide, acidity and thiobarbituric acid values showed that the use of high concentrations of the essential oil can be a favorable alternative to artificial antioxidants in mayonnaise. Additionally, the results of the antibacterial activity demonstrated that the diameter of the microbial growth inhibition zone of pathogenic Gram-positive Bacillus cereus and Staphylococcus aureus strains was greater than the Gram-negative strains of Pseudomonas aeruginosa, Escherichia coli and Salmonella typhi. However, among the pathogenic Gram-positive strains, Listeria innocua strain had the smallest microbial growth inhibition zone. Furthermore, the results of sensory evaluation showed that the essential oils concentrations of up to 1000 ppm had no significant effect on the sensory characteristics of mayonnaise.
Conclusion: Based on the findings of this study, it is possible to propose the use of M. spicata essential oil, known for its mild and pleasant aroma, as a natural antioxidant to prevent oil oxidation and extend the shelf life of mayonnaise.

کلیدواژه‌ها [English]

  • Mayonnaise
  • Essential oil
  • Gas chromatography Mass Spectrometry
  • Antioxidant activity
  • preservative

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نشریه فرآوری و نگهداری مواد غذایی
دوره 16، شماره 3
مهر 1403
صفحه 79-99

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