اثر پرتو گاما بر برخی از ویژگی‌های فیزیکی- شیمیایی، ترکیب‌های فراسودمند و خاصیت ضداکسایشی آب انار

نوع مقاله: مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه تربیت مدرس، صندوق پستی: 336-14115، تهران ـ ایران

چکیده

فرآوری گرمایی تأثیر قابل توجهی برترکیب­های فراسودمند انار دارد. در این پژوهش اثر دزهای مختلف تابش گاما بر برخی از ویژگی­های فیزیکی- شیمیایی، ترکیب­های فراسودمند، خاصیت ضداکسایشی و رنگ آب انار رقم­های ملس ممتاز ساوه و آلک ساوه مورد ارزیابی قرار گرفت. پرتودهی در دزهای تا 3 کیلوگری تغییر معنی­داری در pH، قدرت اسیدی کل و مقدار مواد جامد محلول نمونه­ها ایجاد نکرد. کاهش مقدار ترکیب­های فنولی هم معنی­دار نبود. مقدار آنتوسیانین کل نمونه­ها بعد از پرتودهی یک کاهش معنی­دار نشان داد؛ میزان کاهش در آب انارهای دانه­ی انار ملس ممتاز و آلک ساوه به ترتیب، 34 و %29، و در آب انار میوه­ی کامل انار در حدود، به ترتیب، 32 و %30 بود. با افزایش دز پرتودهی، فعالیت ضداکسایشی نمونه­های انار نسبت به کنترل روند کاهشی داشت اما معنی­دار نبود. پرتودهی آب انارها تفاوت معنی­داری در عامل­های رنگ هانترلب ایجاد کرد. در اثر پرتودهی مقدار L* نمونه­های آب انار نسبت به کنترل به صورت معنی­داری افزایش یافت، در حالی­که مقادیر a* و b* به صورت معنی­داری کاهش یافتند. به طور کلی می­توان نتیجه گرفت که اثر تخریبی دزهای پایین پرتودهی بر ترکیب­های فراسودمند و ویژگی­های فیزیکی- شیمیایی آب انار ناچیز است.

کلیدواژه‌ها


عنوان مقاله [English]

Gamma Ray Effects on Some Physicochemical Properties, Functional Compounds and Antioxidant Activity of Pomegranate Juice

نویسندگان [English]

  • H.R Alighourchi
  • M Barzegar
  • M.A Sahari
  • S Abbasi
چکیده [English]

Thermal processing affects functional compounds of foodstuffs significantly. In the present research, the effect of gamma ray on the pomegranate juices of Malase Momtaze Saveh and Alak Saveh cvs was studied on some physicochemical properties, functional compounds, antioxidant activity and color of pomegranate juices. There was no significant difference in terms of pH, total titratable acidity and soluble solids content (˚Brix) by 0-3 kGy gamma irradiation doses. Irradiation had no significant effect on the reduction of phenolic content of the samples. The total anthocyanin content of pomegranate juices significantly reduced after irradiation. The degradation percentage of the total anthocyanin content of juices obtained from Malase Momtaze Saveh and Alak Saveh arils was 34 and 29%, while these values was about 32 and 30% for juices from the whole pomegranate, respectively. By increasing the irradiation dose, the antioxidant activities of the samples in comparison to control had a decreasing trend, albeit insignificantly. In comparison with the control samples, the treated juices showed significant changes in hunterlab parameters. The L* values of irradiated samples significantly increased, while a* and b* values ​​significantly decreased. Overall, the minimal destructive effects of gamma irradiation on functional compounds and physicochemical characteristics of pomegranate juice can be achievable at low-dose irradiation.

کلیدواژه‌ها [English]

  • Pomegranate Juice
  • Gamma Ray
  • Functional Compounds
  • Antioxidant Activity
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