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اثر خشک کردن مایکرویو و آون بر خصوصیات فیزیکی، شیمیایی و آنتیاکسیدانی پوست پرتقال سانگین | ||
| مهندسی بیوسیستم ایران | ||
| دوره 52، شماره 1، اردیبهشت 1400، صفحه 67-77 اصل مقاله (737.1 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22059/ijbse.2020.297703.665276 | ||
| نویسندگان | ||
| رضا فرهمندفر* 1؛ ابراهیم سهرابی2 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری | ||
| 2گروه علوم و صنایع غذایی، موسسه آموزش عالی خزر محمود آباد، ایران | ||
| چکیده | ||
| خشک کردن یکی از مهمترین روش های فرآوری مواد غذایی است. در این مطالعه، اثر روشهای مختلف خشک کردن همچون خشک کردن هوای داغ (40 و 50 درجه سلسیوس) و خشک کردن مایکرویو (180 و 360 وات) بر خصوصیات فیزیکی، شیمیایی و آنتیاکسیدانی پوست پرتقال سانگین (Citrus sinensis) مورد بررسی قرار گرفت. د-لیمونن (5/78-3/72 درصد)، β-میرسین (0/8-9/6 درصد)، لینانول (6/4-3/1 درصد) و α-پینن (7/2-7/1 درصد) مهمترین ترکیبات اسانس پوست پرتقال سانگین بودند. روشهای مختلف خشک کردن برخی از ترکیبات را کاهش یا افزایش میدهد. خشک کردن روشنی، زردی و قرمزی پوست سانگین را کاهش داد. خشک کردن باعث افزایش راندمان، دانسیته توده، محتوی فنول و فعالیت آنتی اکسیدانی اسانس در مقایسه با نمونه های تازه شد. از طرف دیگر، خشک کردن 180 وات بیشترین میزان فنول، فعالیت مهارکنندگی رادیکال آزاد DPPH و قدرت آنتی اکسیدانی کاهش آهن (FRAP) را داشت. بنابراین، با توجه به کیفیت اسانسها، استفاده از مایکرویو برای خشک کردن پوست پرتقال سانگین توصیه میشود. | ||
| کلیدواژه‌ها | ||
| اسانس؛ خشک کردن؛ کروماتوگرافی گازی؛ فعالیت آنتی اکسیدانی؛ مرکبات | ||
| عنوان مقاله [English] | ||
| Effect of Microwave and Oven Drying on Physical, Chemical and Antioxidative Properties of Peel of Sanguine Orange | ||
| نویسندگان [English] | ||
| Reza Farahmandfar1؛ Ebrahim Sohrabi2 | ||
| 1Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Iran | ||
| 2Department of Food Science and Technology, Khazar Institute of Higher Education, Iran | ||
| چکیده [English] | ||
| Drying is one of the most important methods of food processing. In this study, the effect of different drying methods, like hot air drying (40 and 50 °C) and microwave drying (180 and 360 W), on physical, chemical and antioxidative properties of peel of sanguine orange (Citrus sinensis) was investigated. D-limonene (72.3-78.5 percentage), β-Myrcene (6.9-8.0 percentage), Linalool (1.3-4.6 percentage), and α-Pinene (1.7-2.7 percentage) were main components of essential oil of sanguine orange peel. The different drying methods reduced or increased some components. Drying decreased Lightness, yellowness, and redness of sanguine peel powders. Drying brought about increase in the yield, bulk density, phenol content, and antioxidant activity of essential in comparison with fresh samples. On the other hand, microwave drying 180W showed the highest amount of phenol, DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) tests. Therefore, considering about the quality of essential oils, the use of microwaves for drying sanguine oranges could be suggested. | ||
| کلیدواژه‌ها [English] | ||
| Essential oil, drying, gas chromatography, antioxidant activity, citrus | ||
| مراجع | ||
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