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ارزیابی ویژگی های فیزیکی شیمیایی و پایداری اکسایشی مغز گردو (Juglan regia L.) با رنگ های زرد، کهربایی و قهوه ای | ||
| مهندسی بیوسیستم ایران | ||
| مقاله 8، دوره 46، شماره 3، مهر 1394، صفحه 275-285 اصل مقاله (1.6 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2015.56868 | ||
| نویسندگان | ||
| شهناز حمیدی1؛ نوید یزدانی2؛ کرامت الله رضایی* 3؛ رزگار فرجی4؛ کورش وحدتی5 | ||
| 1دانشجوی گروه باغبانی، پردیس ابوریحان، دانشگاه تهران | ||
| 2دانشیار گروه باغبانی، پردیس ابوریحان، دانشگاه تهران | ||
| 3استاد گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 4دانش‌آموختۀ گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران | ||
| 5استاد گروه باغبانی، پردیس ابوریحان، دانشگاه تهران | ||
| چکیده | ||
| مغز گردوها براساس رنگ به سه ژنوتیپ محلی (Zh1)، (Zh2)، و (Zh3) که به ترتیب دارای رنگ‌های زرد، کهربایی و قهوه‌ای هستند، دسته‌‌بندی شدند. میزان روغن گردو به روش سوکسله اندازه‌گیری شد. بیشترین مقدار در ژنوتیپ 3Zh (قهوه‌ای) و کمترین آن در ژنوتیپ Zh1 (زرد) به ترتیب 29/68 و 26/57درصد به‌دست آمد. اسید‌های چرب روغن توسط دستگاه کروماتوگرافی گازی (GC) اندازه‌گیری شد. اسید‌های چرب غالب روغن‌های گردو به ترتیب لینولئیک، اولئیک، و لینولنیک‌اسید بودند. همچنین تفاوت معنی‌داری بین مقدار پروتئین و فیبر خام کل در نمونه‌های مغز گردو با رنگ‌های گوناگون مشاهده نشد و بیشترین مقدار پروتئین (35/16درصد) برای ژنوتیپ 3Zh مشاهده شد. نتایج نشان داد که سه ژنوتیپ محلی گوناگون مغز گردو با رنگ‌های متفاوت از نظر خصوصیات فیزیکی شیمیایی مغز گردو و پایداری اکسایشی روغن آن‌ها تفاوت معنی‌داری دارند. | ||
| کلیدواژه‌ها | ||
| اسید چرب؛ پروتئین؛ روغن گردو؛ ژنوتیپ محلی | ||
| عنوان مقاله [English] | ||
| Evaluation of physicochemical properties and oxidative stabilities of walnut kernel with yellow, amert and brown color | ||
| نویسندگان [English] | ||
| Shahnaz Hamidi1؛ Navid Yazdani2؛ Karamatolla Rezaei3؛ Rezgar Faraji4؛ korosh vahdati5 | ||
| 1Graduate Student, University College of Abureihan, University of Tehran | ||
| 2Associate Professor, University College of Abureihan, University of Tehran | ||
| 3Professor, University College of Abureihan, University of Tehran | ||
| 4Former Graduate Student, University College of Agriculture and Natural Resources, University of Tehran | ||
| 5Professor, University College of Abureihan, University of Tehran | ||
| چکیده [English] | ||
| Light, amber and dark colored kernels were rated by eye on a scale of 3 different genotypes (zh1, zh2 and zh3). The oil content was measured using the Soxhlet extraction method, ranged from 57.26 to 68.29%, for zh1 (light) and zh2 (amber) respectively. Fatty acid compositions were measured using gas chromatography. The main fatty acids were linoleic, oleic and linolenic acids, respectively. Also, no significant difference was found between total protein and crude fiber in colored kernels. zh3 (dark) indicated the highest protein content. The results showed that the different colored kernels had high effect on the physicochemical properties and oxidative stabilities of three walnut genotypes with different colored kernels. | ||
| کلیدواژه‌ها [English] | ||
| genotype, Walunt oil, protein, Fatty acid | ||
| مراجع | ||
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