محتوى زيت الزيتون التججلري من صبغات الكلوروفيل والكاروتين ودراسة تأثير تدعيمه بخلاصة الصبغات السابقة في عوامل الجودة

الموضوعات

زراعة

روابط وملفات

التعريف والنوع

رقم الوثيقة

0aca3f13-a461-4fcd-92ba-11d822da6020

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1962135_1.pdf

بيانات النشر

ترجمة العنوان

Chlorophyll and Carotienoids Pigments in Commercial Olive Oil and the Effect of Pigments Extract Fortification on Quality Parameters

ألقاب المؤلفين

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اللغة

Arabic

المصدر والدورية

اسم المصدر

محتوى زيت الزيتون التججلري من صبغات الكلوروفيل والكاروتين ودراسة تأثير تدعيمه بخلاصة الصبغات السابقة في عوامل الجودة

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

This research was conducted in Food Science department laboratories, Faculty of Agriculture, Damascus University during 2016-2017.Twelve commercial samples of olive oil,which obtained from Damascus city markets, were analyzed to determineits content of chlorophyll and carotene pigments. The results showed that the total chlorophyll content of oil samples ranged from 2.44 to 6.61 mg / kg, while the carotene content ranged from 1.79 to3.45 mg / kg. The chard leaves extract (3.58 mg chlorophyll / kg) was added to the lowest chlorophyll oil sample(12) at 0 ,1 ,2, 3 and 4 grams to complete the final sample weights 30 g. The results showed that chard leaves extract addition significantly raised (p<0.05) the concentration of chlorophyll content in oil sample(12)from 2.4 4 to 9.67 mg / kg, and for the carotenoids content from 1.79 to 4.28 mg / kg. Total phenols also significantly raised in tested samples compared to the control, and reached81.41 mg / kg galicacid equivalent , meanwhile, the antioxidant activityreached 106.45 μg/100. The peroxide value of tested samples weren’t significantly affected.On the other hand ,the results showed that during accelerated storag eat 50ºCall quality parameters were significantly affected bychard leaves extract addition. Sample B showed lowest changes in % of acidity compared to the control and other samples. The increment of peroxide value at the end of accelerated storage time was higher in the samples with chard leaves extract(E treatment was the highest). In addition, chlorophyll and carotenoid content of oil samples were significantly changed during storage (p<0.05), and at the end of storage oil samples with higher addition of chard leaves extract showed higher chlorophyll content. This results were similar tocolor (L*,a*,b*) Test parameters , were the lightness increment( L values ) associated with chlorophyll decrement, while a and b values were increased. Samples with higher addition of chard leaves extract showed higher decomposition in phenolic compounds during storage, and this results were associated with antioxidant activity changed.

إشراف وإعداد

الإشراف

هدى حبال

الإعداد

ايمان محمد شلبي

الاقتباسات الببليوغرافية