اثرات عصاره آبی بره‌موم بر محتوای پلی‌فنل کل و فعالیت آنتی‌اکسیدانی شیر خام

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 5، دوره 19، شماره 6 - شماره پیاپی 84، بهمن و اسفند 1402، صفحه 167-175   

نوع مقاله: مقاله کوتاه لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2023.84725.1287

نویسندگان

فاطمه قنادی اصل^* ؛ زهرا جاه دوست

گروه علوم و مهندسی صنایع غذایی، دانشگاه محقق اردبیلی، اردبیل، ایران

چکیده

در سال‌های اخیر استفاده از بره‌موم در محصولات غذایی به‌دلیل نقش عملکردی آن مورد توجه قرار گرفته است. این مطالعه به‌منظور بررسی اثر غلظت‌های مختلف عصاره بره‌موم بر میزان پلی‌فنل کل و فعالیت آنتی‌اکسیدانی شیر خام انجام شد. برای این منظور عصاره آبی بره‌موم خشک تهیه و تا زمان آزمایش در قوطی‌های تیره رنگ در دمای 4 درجه سانتی‌گراد نگهداری شد. عصاره بره‌موم در غلظت‌های 0، 7/4، 1/9، 6/16 و 5/28 درصد به شیر خام اضافه شد. محتوای فنلی کل با استفاده از روش رنگ‌سنجی فولین سیوکالتیو اندازه‌گیری شد. براساس یافته‌ها، میزان پلی‌فنل کل با افزایش غلظت عصاره بره‌موم در شیر تیمار شده در ساعت صفر افزایش یافت. بر این اساس، کمترین و بیشترین مقدار پلی‌فنل کل به‌ترتیب مربوط به شیر شاهد و شیر حاوی 5/28 درصد عصاره بره‌موم بود. در طول 24 ساعت، روند کاهشی در پلی‌فنل کل در نمونه شاهد و شیر خام حاوی 7/4 درصد عصاره بره‌موم مشاهده شد. در حالی‌که میزان پلی‌فنل کل در شیر خام حاوی 1/9 و 6/16 درصد عصاره بره‌موم افزایش یافت، روند تغییرات شیر خام حاوی 5/28 درصد عصاره معنی‌دار نبود. افزودن عصاره بره‌موم باعث افزایش فعالیت آنتی‌اکسیدانی و محتوای فنلی کل شیر خام شد. با توجه به نتایج، توصیه می‌شود مطالعات بیشتری برای روشن شدن عملکرد محتوای پلی‌فنل کل بره‌موم و برهمکنش آن با پروتئین­های شیر انجام شود.

کلیدواژه‌ها

بره موم؛ پلی فنل کل؛ شیر خام؛ عصاره آبی؛ فعالیت آنتی اکسیدانی

مراجع

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