Yıl 2019, Cilt 5, Sayı 1, Sayfalar 30 - 38 2019-01-01

EFFECTIVENESS OF LOW TEMPERATURE CRYSTALLIZATION METHOD FOR PURIFICATION OF LINOLEIC ACID
LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ

Hakan Erinç [1] , İ. Hakkı İşler [2] , Fatma Salur [3]

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In this study, the efficiency of different solvents and temperatures was investigated in the low temperature crystallization method in order to purify linoleic acid. For this purpose, the safflower oil was saponified and then acidified to produce free fatty acids (FFA) solution. Purification of linoleic acids from FFA solution has been carried out by low temperature crystallization method. FFA solution in different solvents (petroleum ether, isooctane, hexane, acetone, isopropyl alcohol, methanol and ethanol) were crystallized at several temperatures (-40, -55 and -70°C).  As a result of this study, it was determined that liquid phase contained 97.1 ±1.91 % linoleic acid using acetone and 92.61 ±1.63 % using hexane at -70°C. The yield was 63.99 ±1.19 % and 47.60 ±1.38 % with using hexane and acetone, respectively. Other solvents were not found to be very effective for the purification of linoleic acid by low temperature crystallization of safflower oil.

Bu çalışmada linoleik asidin saflaştırılması amacıyla düşük sıcaklık kristalizasyon yönteminde farklı çözücülerin ve sıcaklıkların etkinliği araştırılmıştır. Bu amaçla aspir yağı sabunlaştırıldıktan sonra asitlendirilerek serbest yağ asitleri elde edildikten sonra farklı çözücüler (petrol eter, izooktan, hekzan, aseton, izopropil alkol, metanol ve etanol) ve farklı sıcaklık değerleri (-40, -55 ve -70°C) kullanılarak linoleik asidin saflaştırılması gerçekleştirilmiştir. Yapılan çalışma sonucunda, -70°C’de kristalleşmeyen fazın çözücü olarak aseton kullanımı ile %98.17 ±1.91 ve hekzan kullanımı ile %92.61 ±1.63 saflıkta linoleik asit içerdiği belirlenmiştir. Hekzan kullanımı ile verim %63.99 ±1.19 iken aseton kullanımında bu oran %47.60 ±1.38 olarak belirlenmiştir. Diğer çözücülerin ise aspir yağından düşük sıcaklık kristalizasyon yöntemi ile linoleik asidin saflaştırılmasında çok fazla etkin olmadığı belirlenmiştir.

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Orcid: 0000-0001-8858-4570
Yazar: Hakan Erinç (Sorumlu Yazar)
Kurum: Niğde Ömer Halisdemir Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Niğde
Ülke: Turkey


Orcid: 0000-0001-7142-0254
Yazar: İ. Hakkı İşler
Kurum: Niğde Ömer Halisdemir Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Niğde
Ülke: Turkey


Orcid: 0000-0002-8747-6567
Yazar: Fatma Salur
Kurum: Niğde Ömer Halisdemir Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Niğde
Ülke: Turkey


Bibtex @araştırma makalesi { jfhs382899, journal = {FOOD and HEALTH}, issn = {}, eissn = {2602-2834}, address = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {30 - 38}, doi = {10.3153/FH19004}, title = {LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ}, key = {cite}, author = {İşler, İ. Hakkı and Erinç, Hakan and Salur, Fatma} }
APA Erinç, H , İşler, İ , Salur, F . (2019). LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ. FOOD and HEALTH, 5 (1), 30-38. DOI: 10.3153/FH19004
MLA Erinç, H , İşler, İ , Salur, F . "LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ". FOOD and HEALTH 5 (2019): 30-38 <http://jfhs.scientificwebjournals.com/issue/38141/382899>
Chicago Erinç, H , İşler, İ , Salur, F . "LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ". FOOD and HEALTH 5 (2019): 30-38
RIS TY - JOUR T1 - LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ AU - Hakan Erinç , İ. Hakkı İşler , Fatma Salur Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19004 DO - 10.3153/FH19004 T2 - FOOD and HEALTH JF - Journal JO - JOR SP - 30 EP - 38 VL - 5 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/FH19004 UR - http://dx.doi.org/10.3153/FH19004 Y2 - 2018 ER -
EndNote %0 FOOD and HEALTH LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ %A Hakan Erinç , İ. Hakkı İşler , Fatma Salur %T LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ %D 2019 %J FOOD and HEALTH %P -2602-2834 %V 5 %N 1 %R doi: 10.3153/FH19004 %U 10.3153/FH19004
ISNAD Erinç, Hakan , İşler, İ. Hakkı , Salur, Fatma . "LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ". FOOD and HEALTH 5 / 1 (Ocak 2019): 30-38. http://dx.doi.org/10.3153/FH19004