بررسی اثرات پرتو گاما بر ترکیبات زیست فعال، رنگ و بار میکروبی زعفران

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه تربیت مدرس،

2 پژوهشکده‌ی کاربرد پرتوها، پژوهشگاه علوم و فنون هسته‌ای

3 گروه علوم و صنایع غذایی، دانشگاه تربیت مدرس

چکیده

در این پژوهش، اثرات پرتو گاما بر ویژگی­‌های فیزیکی و شیمیایی زعفران ایرانی (Crocus sativus L.) مانند کروسین (عامل مؤثر در رنگ زعفران)، کامفرول (از ترکیبات زیست فعال پلی­فنولی) و سافرانال (جزء اصلی مواد فرار معطر زعفران)، رنگ شامل نمایه­‌های *L, b*, a* و ΔEh و بار میکروبی نمونه‌­های زعفران بررسی شده‌­اند. نمونه‌­های زعفران در گاماسل 220 تا دزهای °، 1، 2، 3، 4، 5 و kGy 6 پرتودهی شدند. سپس ترکیبات مؤثر آن‌ها استخراج و میزان تغییر آن و نیز بار میکروبی نمونه­‌های زعفران بررسی شدند. نتایج حاصل نشان می­‌دهد که ضمن کاهش بار میکروبی زعفران، میان 21 ترکیب زیست فعّال جدا شده به وسیله­‌ی HPLC، مقدار کروسین، کامفرول و سافرانال در سه منطقه‌­ی این مطالعه، تحت تأثیر تابش­‌دهی گاما قرار گرفتند. به طور کلی نتایج نشان می‌­دهند که پرتودهی زعفران تا دز kGy 6، بدون تأثیر نامطلوب در ترکیبات مؤثر زعفران، باعث کاهش چشم­‌گیر بار میکروبی می‌شود. هم­چنین تیمار کردن زعفران با پرتو 4 و kGy 6، منجر به افزایش چشم­‌گیر (0.01>p) یا عدم تغییر رنگ و ترکیبات زیست فعّال می­‌شوند.

کلیدواژه‌ها


عنوان مقاله [English]

A Study into the Effects of Gamma-Irradiation on Bioactivie Compounds, Color and Microbial Load of Saffron

نویسندگان [English]

  • M Barzegar 1
  • M Seyhoon 2
  • M. A Sahari 3
چکیده [English]

In this study, the effects of γ-radiation on physicochemical properties of Iranian saffron (Crocus sativus L.) such as crocin (saffron color factor), kaempferol (polyphenol bioactive compounds) and safranal (the main component of volatile aromatic saffron), color paramerters a*, b*, L* and ΔEh indices and the microbial load were investigated. The saffron samples were irradiated at dosages of 0, 1, 2, 3, 4, 5 and 6 kGy by a Gammacell 220. Then, the efficient compounds were extracted and the composition and microbial load of saffron extracts were determined before and after the γ- irradiation. The results showed that in addition to decreasing the microbial content of saffron, among the 21 bioactivie compounds separated by HPLC, crocin, kaempferol and safranal content in three regions of this study were affected by the gamma irradiation. Pre- treatment of saffron with 4 and 6 kGy radiation also results in a significant (p<0.01) increase, without changes in color and bioactivie compounds. These data may suggest that  irradiation of saffron without unfavorable changes on the effective componeents results in a significant decrease in the microbial content of this product.
 

کلیدواژه‌ها [English]

  • Saffron
  • Gamma Irradiation
  • Bioactive Compounds
  • Microbial Load
  • High Performance Liquid Chromatography System (HPLC)
  • Hunter Lab

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