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
  1. Codex Alimentarius Commission, Project document for a regional standard for pomegranate, FAO/WHO, Tunisia (2009).

     

  2. H. E. Uljas, S. C. Ingham, Combinations of intervention treatments resulting in 5-log10-unit reductions in numbers of Escherichia coli O157: H7 and Salmonella typhimurium DT104 organisms in apple cider, Applied and Environmental Microbiology, 65(5) (1999) 1924-1929.

 

  1. V. H. Tournas, J. Heeres, L. Burgess, Moulds and yeasts in fruit salads and fruit juices, Food Microbiology, 23 (2006) 684-688.

 

  1. GAO, Food irradiation: FDA could improve its documentation and communication of key decisions on food irradiation petitions, Washington, D. C. GAO-10-309R (2010).

 

  1. M. N. C. Harder, V. Arthur, The Effects of Gamma Radiation in Nectar of Kiwifruit (Actinidia deliciosa), In: Feriz Adrovic, Gamma Radiation. Publisher: InTech, Rijeka, Croatia, Brazil (2012).

 

  1. J. W. Lee, J. K. Kim, P. Srinivasan, J. Choi, J. H. Kim, S. B. Han, D. J. KimcM. W. Byun, Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage, LWT-Food Science and Technology, 42 (2009) 101-105.

 

  1. H. Alighourchi, M. Barzegar, S. Abbasi, Effect of gamma irradiation on the stability of anthocyanins and shelf-life of various pomegranate juices, Food Chemistry, 110 (2008) 1036-1040.

 

  1. K. Chachin, K. Ogata, Changes of chemical constituents and quality in some juice irradiated with the sterilizing dose level of gamma rays, Food Irradiation, 4 (1969) 85–90.

 

  1. B. A. Niemira, L. Deschênes, Ionizing Radiation Processing of Fruits and Fruit Products, In Barrett, D. M. Somogyi, L. and Ramaswamy H. Processing Fruits: Science and Technology: CRC Press, Florida, (2004).

 

  1. H. P. Song, M. W. Byun, C. Jo, C. H. Lee, K. S. Kim, D. H. Kim, Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice, Food Control, 18 (2007) 5-10.

     

  1. D. Foley, K. Pickett, J. Varon, J. Lee, D. Mln, R. Caporaso, A. Prakash, Pasteurization of fresh orange juice using gamma irradiation: microbiological, flavor, and sensory analyses, Journal of Food Science, 67 (2002) 1495-1501.

 

  1. M. Spoto, R. Domarco, J. Walder, R. Hoekstra, R. Andrade, Preservation of concentrated orange juice by gamma radiation, Boletim-da-Sociedade-Brasileira-de-Ciencia-e-Technologia-de-Alimentos, 27 (1993) 96-104.

 

  1. H. Alighourchi, M. Barzegar, Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage, Journal of Food Engineering, 90 (2009) 179-185.

 

  1. F. Tezcan, M. Gültekin-Özgüven, T. Diken, B. Özçelik, F. B. Erim, Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices, Food Chemistry, 115 (2009) 873-877.

 

  1. R. E. Wrolstad, R. W. Durst, J. Lee, Tracking color and pigment changes in anthocyanin products, Trends in Food Science and Technology, 16 (2005) 423-428.

 

  1. G. Ferrari, P. Maresca, R. Ciccarone, The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice, Journal of Food Engineering, 100 (2010) 245-253.

 

  1. M. Çam, Y. Hışıl, G. Durmaz, Classification of eight pomegranate juices based on antioxidant capacity measured by four methods, Food Chemistry, 112 (2009) 721-726.

 

  1. A. O. Adekunte, B. K. Tiwari, P. J. Cullen, A. G. M. Scannell, C. P. O’Donnell, Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice, Food Chemistry, 122 (2010) 500-507.

  1. P. B. Pathare, U. L. Opara, F. A. J. Al-Said, Colour measurement and analysis in fresh and processed foods: A Review, Food and Bioprocess Technology, (2012) 1-25.

 

  1. A. C. Chang, The effects of gamma irradiation on rice wine maturation, Food Chemistry, 83 (2003) 323-327.

 

  1. M. Harder, T. De Toledo, A. Ferreira, V. Arthur, Determination of changes induced by gamma radiation in nectar of kiwi fruit (Actinidia deliciosa), Radiation Physics and Chemistry, 78 (2009) 579-582.

 

  1. H. Alighourchi, M. Barzegar, S. Abbasi, Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization, European Food Research and Technology, 227 (2008) 881-887.

 

  1. M. I. Gil, F. A. Tomás-Barberán, B. Hess-Pierce, D. M. Holcroft, A. A. Kader, Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing, Journal of Agricultural and Food Chemistry, 48 (2000) 4581-4589.

 

  1. K. Harrison, L. Were, Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts, Food Chemistry, 102 (2007) 932-937.

 

  1. M. Schindler, S. Solar, G. Sontag, Phenolic compounds in tomatoes, Natural variations and effect of gamma-irradiation, European Food Research and Technology, 221 (2005) 439-445.

 

  1. H. J. Ahn, J. H. Kim, J. K. Kim, D. H. Kim, H. S. Yook, M. W. Byun, Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.), Food Chemistry, 89 (2005) 589-597.

 

  1. S. T. Talcott, C. H. Brenes, D. M. Pires, D. Del Pozo-Insfran, Phytochemical stability and color retention of copigmented and processed muscadine grape juice, Journal of Agricultural and Food Chemistry, 51 (2003) 957-963.

 

  1. N. Ayed, H. L. Yu, M. Lacroix, Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation, Food Research International, 32 (1999) 539-543.

 

  1. F. Zhu, Y. Z. Cai, J. Bao, H. Corke, Effect of γ-irradiation on phenolic compounds in rice grain, Food Chemistry, 120 (2010) 74-77.

 

  1. C. Jo, J. H. Son, H. J. Lee, M. W. Byun, Irradiation application for color removal and purification of green tea leaves extract, Radiation Physics and Chemistry, 66 (2003) 179-184.

 

  1. M. Suhaj, J. Rácová, M. Polovka, V. Brezová, Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.), Food Chemistry, 97 (2006) 696-704.

 

  1. G. Cao, E. Sofic, L. Ronald, Antioxidant capacity of tea and common vegetables, Journal of Agricultural and Food Chemistry, 44 (1996) 3426-3431.

 

  1. D. Kilcast, Effect of irradiation on vitamins, Food Chemistry, 49 (1994) 157-164.

 

  1. H. P. Song, D. H. Kim, C. Jo, C. H. Lee, K. S. Kim, M. W. Byun, Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice, Food Microbiology, 23 (2006) 372-378.

 

  1. M. A. Murcia, I. Egea, F. Romojaro, P. Parras, A. M. Jiménez, M. Martínez-Tomé, Antioxidant evaluation in dessert spices compared with common food additives, Influence of irradiation procedure, Journal of Agricultural and Food Chemistry, 52 (2004) 1872-1881.

 

  1. N. Y. Lee, C. Jo, S. H. Sohn, J. K. Kim, M. W. Byun, Effects of gamma irradiation on the biological activity of green tea byproduct extracts and a comparison with green tea leaf extracts, Journal of Food Science, 71 (2006) C269-C274.

 

  1. J. K. Kim, C. Jo, H. J. Hwang, H. J. Park, Y. J. Kim, M. W. Byun, Color improvement by irradiation of Curcuma aromatica extract for industrial application, Radiation Physics and Chemistry, 75 (2006) 449-452.