Araştırma Makalesi
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Zeytinyağının Bazı Fiziko-Kimyasal Özellikleri Üzerine, Ticari Antioksidan ve Esansiyel Yağ Bileşenlerinin Etkilerinin Belirlenmesi

Yıl 2020, Sayı: 18, 964 - 972, 15.04.2020
https://doi.org/10.31590/ejosat.717615

Öz

Bu çalışmada, 60oC de birkaç baharat esansiyel yağının ve bazı bileşenlerin % 0.1 seviyesinde, zeytinyağının oksidatif stabilitesi üzerindeki antioksidan aktivitesi belirlenmiştir.
Araştırma sonuçlarına göre, zeytinyağına farklı ilaveler ile yağın serbest yağ asitliği değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla % 1.61-2.01, % 1.81-2.17, % 1.67-2.23, %1.79-2.62 arasında değişmiştir. Peroksit sayısı değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg arasında değişmiştir. Viskozite değerleri, 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas arasında değişmiştir. Araştırmanın ilk haftasında yağın peroksit değerleri 11.98 meq O2 / kg ile 15.10 meq O2 / kg (p <0.05) arasında değişmiştir. En zayıf etki, sater yağında belirlenmiştir. Thujene en yüksek antioksidan etkiyi göstermiş olup, ardından okaliptol, ocimene, mersin beyazı, BHA (bütillenmiş hidroksianisol) ve rezene izlemiştir. Zeytinyağlarının yağ asidi bileşimleri, esansansiyal yağlardan (% 0.1) ve buna karşılık gelen bazı bileşenlerden (% 0.01) kısmen etkilenmiştir. Zeytin yağının toplam yağ asidi miktarı % 96,86 ile% 99,99 arasında değişmiştir. En çok etkilenen yağ asitleri linoleik asit, ardından oleik ve linolenik asitler olmuştur.

Kaynakça

  • AOCS (1990). Official methods and recommended practices (Vol.1, 4th ed.). American Oil Chemists`Souety, Champaign, IL.
  • Erinç, H., Kıralan, M. 2008. Zeytinyağı Bileşiminin Oksidatif Stabiliteye Etkisi. I. Ulusal Zeytin Öğrenci Kongresi. 168-173. Edremit-Balıkesir. (In Turkish)
  • Gheldof and Engeseth., (2002) Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem., 2002, 50 (10), pp 3050–3055.
  • Hışıl, Y. (1988). Instrumental Analysis Techniques (Eng Fac Publ 55). Ege University, Bornova -İzmir. (in Turkish).
  • Ho, C.-T, Houlihan, C. M., Chang, S. S. (1983).— «Structural determination of two antioxidants isolated from rosemary».—Abstract of papers presented at the 1 86*" Amer. Chem. Soc Meeting, Washington, DC.
  • Moure, A., Cruz, J.M., Franco, D., Dominguez, J.M., Sineiro, J., Dominguez, H., Nunez, M.J., Parajo, J.C. (2001). Natural antioxidants from residual sources. Food Chem, 72, 145– 171.
  • Nilsson, J., Pillai, D., Önning, G., Persson, C., Nilsson, A., Akesson, B. (2005). Comparison of the ABTS and FRAP methods to assess the total antioxidant capacity in extracts of fruit and vegetables. Mol. Nutr. Food Res. 49, 239-246.
  • Noguchi N, Komuro E, Niki E , Willson RL (1994) Action of curcumin as an antioxidant against lipid peroxidation. Journal of Japan Oil Chemist Society 43, 1045 – 1051.
  • Nuutila A.M., Puupponen-Pimiä R., Aarni M., Oksman-Caldentey K.M. (2003): Comparison of antioxidant activity of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chemistry, 81: 485–493.
  • Oktay, M., Gülçin, I., Küfrevioğlu, Ö.I. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT-Food Sci. Technol. 36, 263–271.
  • Özcan, M., Al-Juhaimi, F.Y. (1999). Antioxidant activity of rosemary {Rosmarinus officinalis L.) extracts on natural olive and sesame oils. Grasas y Aceites Vol. 50. Fase. 5 (1999), 355-358.
  • Özcan, M.M., Al-Juhaimi, F.Y. (2011). Antioxidant and antifungal activity of some aromatic plant extracts. J. Med. Plants Res. 5(8), 1361-1366.
  • Püskülcü H, Ikiz F (1989) Introdiction to Statistic. Bilgehan Presss, p 333, Bornova,Izmir, Turkey.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Rad. Biol. Med. 20, 933-956.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159.
  • Salluca, T.G., Pefiarrieta, J.M., Alvarado, J.A., Bergenstdhf, B. (2008). Determination of total phenolic compounds content and antioxidant capacity of Andean tubers and roots (Isano, Oca, Ulluco and Arracacha). Rev. Bol. De Quim. 25(1), 58-61.
  • Tawaha, K., Alali, F.Q., Gharaibeh, M., Mohammad, M., El-Elimat, T. (2007), Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chem. 104, 1372-1378.
  • Temitope, A.O., Olufemi, A.G., Alaba, F.T. (2010). Effect of heat treatment on antioxidant activity of some spices. Cont. J. Food Sci. Technol. 4, 53-59.
  • Türkan Keçeli, Zeytinyağının Depolanması ve Ambalajlanmasının Yağ Kalitesine Etkileri, Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum. (In Turkish)
  • Wu, J.W., Lee, M.-H., Ho, C.-T, Chang, S.S. (1982). Elucidation of the chemical structures of natural antioxidants isolated from rosemary. J. Am. Oil Chem. Soc, 59, 339-345.
  • Velioğlu,Y.S., Mazza, G., Gao, L., Oomah, B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46, 4113–4117.

Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil

Yıl 2020, Sayı: 18, 964 - 972, 15.04.2020
https://doi.org/10.31590/ejosat.717615

Öz

In this study, the effects of several spice essential oil and some constituents on the oxidative stability of olive oil at 0.1% level of essential oils at 60oC was determined. Free fatty acid values of olive oil with different additives along at first-four weeks were changed between 1.61-2.01 %, 1.81-2.17 %, 1.67-2.23 %, 1.79-2.62% respectively. Peroxide values of olive oil with different additives along at first-four weeks were changed between 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg respectively. Viscosity values of olive oil with different additives along at first-four weeks were changed between 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas respectively. Thujene exhibited the highest antioxidant effect, followed by eucalyptol, ocimene, myrtle-white, BHA (butylated hydroxyanisole), fennel and savory-sater essential oil respectively. Fatty acid compositions of olive oils had been partly affected from essential oil (0.1%) and some corresponding constituents (0.01%).Total amount of fatty acids changed between 96.86% to 99.99%. The most effected acids were linoleic acid, followed oleic and linolenic acids.

Kaynakça

  • AOCS (1990). Official methods and recommended practices (Vol.1, 4th ed.). American Oil Chemists`Souety, Champaign, IL.
  • Erinç, H., Kıralan, M. 2008. Zeytinyağı Bileşiminin Oksidatif Stabiliteye Etkisi. I. Ulusal Zeytin Öğrenci Kongresi. 168-173. Edremit-Balıkesir. (In Turkish)
  • Gheldof and Engeseth., (2002) Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J. Agric. Food Chem., 2002, 50 (10), pp 3050–3055.
  • Hışıl, Y. (1988). Instrumental Analysis Techniques (Eng Fac Publ 55). Ege University, Bornova -İzmir. (in Turkish).
  • Ho, C.-T, Houlihan, C. M., Chang, S. S. (1983).— «Structural determination of two antioxidants isolated from rosemary».—Abstract of papers presented at the 1 86*" Amer. Chem. Soc Meeting, Washington, DC.
  • Moure, A., Cruz, J.M., Franco, D., Dominguez, J.M., Sineiro, J., Dominguez, H., Nunez, M.J., Parajo, J.C. (2001). Natural antioxidants from residual sources. Food Chem, 72, 145– 171.
  • Nilsson, J., Pillai, D., Önning, G., Persson, C., Nilsson, A., Akesson, B. (2005). Comparison of the ABTS and FRAP methods to assess the total antioxidant capacity in extracts of fruit and vegetables. Mol. Nutr. Food Res. 49, 239-246.
  • Noguchi N, Komuro E, Niki E , Willson RL (1994) Action of curcumin as an antioxidant against lipid peroxidation. Journal of Japan Oil Chemist Society 43, 1045 – 1051.
  • Nuutila A.M., Puupponen-Pimiä R., Aarni M., Oksman-Caldentey K.M. (2003): Comparison of antioxidant activity of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chemistry, 81: 485–493.
  • Oktay, M., Gülçin, I., Küfrevioğlu, Ö.I. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. LWT-Food Sci. Technol. 36, 263–271.
  • Özcan, M., Al-Juhaimi, F.Y. (1999). Antioxidant activity of rosemary {Rosmarinus officinalis L.) extracts on natural olive and sesame oils. Grasas y Aceites Vol. 50. Fase. 5 (1999), 355-358.
  • Özcan, M.M., Al-Juhaimi, F.Y. (2011). Antioxidant and antifungal activity of some aromatic plant extracts. J. Med. Plants Res. 5(8), 1361-1366.
  • Püskülcü H, Ikiz F (1989) Introdiction to Statistic. Bilgehan Presss, p 333, Bornova,Izmir, Turkey.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Rad. Biol. Med. 20, 933-956.
  • Rice-Evans, C.A., Miller, N.J., Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends Plant Sci, 2, 152-159.
  • Salluca, T.G., Pefiarrieta, J.M., Alvarado, J.A., Bergenstdhf, B. (2008). Determination of total phenolic compounds content and antioxidant capacity of Andean tubers and roots (Isano, Oca, Ulluco and Arracacha). Rev. Bol. De Quim. 25(1), 58-61.
  • Tawaha, K., Alali, F.Q., Gharaibeh, M., Mohammad, M., El-Elimat, T. (2007), Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chem. 104, 1372-1378.
  • Temitope, A.O., Olufemi, A.G., Alaba, F.T. (2010). Effect of heat treatment on antioxidant activity of some spices. Cont. J. Food Sci. Technol. 4, 53-59.
  • Türkan Keçeli, Zeytinyağının Depolanması ve Ambalajlanmasının Yağ Kalitesine Etkileri, Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum. (In Turkish)
  • Wu, J.W., Lee, M.-H., Ho, C.-T, Chang, S.S. (1982). Elucidation of the chemical structures of natural antioxidants isolated from rosemary. J. Am. Oil Chem. Soc, 59, 339-345.
  • Velioğlu,Y.S., Mazza, G., Gao, L., Oomah, B.D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46, 4113–4117.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Erman Duman 0000-0003-3405-9572

Mehmet Özcan 0000-0002-7092-5899

Sabire Duman Bu kişi benim 0000-0001-9737-4524

Yayımlanma Tarihi 15 Nisan 2020
Yayımlandığı Sayı Yıl 2020 Sayı: 18

Kaynak Göster

APA Duman, E., Özcan, M., & Duman, S. (2020). Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim Ve Teknoloji Dergisi(18), 964-972. https://doi.org/10.31590/ejosat.717615