Öz
In this study, peroxidation of olive
oil, corn oil, sunflower oil, walnut oil, argan oil, rosehip oil emulsions was
carried out in the presence of copper (II) ion at 37 ° C and pH 7 in a
ventilated incubation environment. Primer products (hydroperoxides) were
monitored by Fe (III) SCN method and secondary products (malondialdehyde) were
analyzed by TBARS analytical methods. In addition, GC-MS analysis were
performed on the oils studied to identify compounds that behave as free radical
scavengers or hydrogen donors. Before preparation of the oil emulsions in
water, iodine index determinations of the degrees of unsaturation in the oils
were made and found to be 86.28, 128.12, 140.22, 164.97, 97.29 and 183.58 gI2
/ 100g for olive oil, corn oil, sunflower oil, walnut oil, argan oil and
rosehip oil respectively. The rate constants were calculated kwalnut oil >
kargan oil > krosehip oil > ksunflower oil > kcorn oil > kolive oil for FeSCN method and krosehip oil >
kwalnut oil > kargan oil > kolive oil > ksunflower oil > kcorn oil
for TBARS method, respectively. As a result, pseudo first order kinetics of
hydroperoxides and aldehydes were observed in copper-catalyzed oil emulsions at
37 ° C and pH 7, and the absorbance values obtained as a function of the
incubation period gave sigmoidal curves. This study showed that the oxidation
rates of fats are closely related to the conjugated fatty acids. It was thought
that the kinetic data obtained could be used to accurately calculate the shelf
life of oils used as food components.
Anahtar Kelimeler
TBARS Method Ferric Thiocyanate Method Olive oil Corn oil Sunflower oil Walnut oil Argan oil
Kaynakça
- [1] Çabukel, B., Gönül, K., Yalçınkaya, T., Misir, E. (2009). Türkiye’de bitkisel yağ sektörü ve alternatif bir çözüm, kanola yağı, Yıldız Teknik Üniversitesi, Endüstri Mühendisliği Bölümü, İstanbul, Türkiye, 68 s. [2] Kolsarıcı, Ö., Gür, M.A., Kaya, M.D., İşler, N., Başalma, D. (2005). Yağlı Tohumlu Bitkiler Üretimi. VI.Türkiye Ziraat Mühendisliği Teknik Kongresi I. Cilt 3-7 Ocak, Ankara, 41-62.
- [3] Das, N.P., Pereira, T.A. (1990). Effects of Flavonoids on Thermal Autoxidation of Palm Oil: Structure-Activin Relationships. Journal of the American Oil Chemists' Society, 67, 4.
- [4] Gray, J.I. (1978). Measurement of Lipid Oxidation. Journal of the American Oil Chemists' Society,55, 539-546.
- [5] Hassan, A.K. (2015). Effective Surfactants Blend Concentration Determination for O/W Emulsion Stabilization by Two Nonionic Surfactants by Simple Linear Regression. Indian Journal Pharm. Sci. 77, 4, 461–469.
- [6] International Union of Pure and Applied Chemistry. (1992). Standard Methods for the Analysis of Oils, Fats and Derivatives. 1st Suppl. to 7th Edn. Pergamon Press, Oxford (UK).
- [7] Yıldoğan-Beker, B., Bakır, T., Sönmezoğlu, İ., İmer, F., Apak, R. (2011). Antioxidant Protective Effect of Flavonoids on Linoleic Acid Peroxidation Induced by Copper(II)/Ascorbic Acid System. Chemistry and Physics of Lipids. 164: 732-739.
- [8] Ohkawa, H., Ohishi, N., Tagi, K. (1979). Assay for Lipid Peroxides in Animal Tissues by Thiobarbituric Acid Reaction. Anal. Biochem., 95, 351-358.
- [9] Kowalski, R. (2007). GC Analysis Of Changes In The Fatty Acid Composition Of Sunflower And Olive Oils Heated With Quercetin, Caffeic Acid, Protocatechuic Acid, And Butylated Hydroxyanisole. Acta Chromatographıca, 18.
- [10] Bondet, V., Cuvelier, M.E., Berset, C. (2000). Behavior of Phenolic Antioxidants in a Partitioned Medium: Focus on Linoleic Acid Peroxidation Induced by Iron/Ascorbic Acid System. Journal of the American Oil Chemists' Society, 77, 813–818.
- [11] Min, D.B., Bradley, G.D. (1992). Fats and Oils : Flavors. In Wiley Encyclopedia of Food Science and Technologhy; Hui, Y. H., Ed.; John Wiley and Sons, Inc: New York, 828–832.
- [12] Wolfram, G. (2003). Dietary fatty acids and coronary heart disease. European Journal of Medical Research, 8, 321-324.
- [13] Rael, L.T., Thomas, G.W., Craun, M.L., Curtis, C.G., Bar-Or, R., Bar-Or, D. (2004). Lipid Peroxidation and the Thiobarbituric Acid Assay: Standardization of the Assay When Using Saturated and Unsaturated Fatty Acids. Journal of Biochemistry and Molecular Biology, 37, 749-752.
- [14] Parker, T.D., Adams, D.A., Zhou, K., Harris, M., Yu, L. (2003). Fatty acid composition and oxidative stability of cold-pressed edible seed oils. Journal of Food Science, 68,1240–1243.
Öz
Kaynakça
- [1] Çabukel, B., Gönül, K., Yalçınkaya, T., Misir, E. (2009). Türkiye’de bitkisel yağ sektörü ve alternatif bir çözüm, kanola yağı, Yıldız Teknik Üniversitesi, Endüstri Mühendisliği Bölümü, İstanbul, Türkiye, 68 s. [2] Kolsarıcı, Ö., Gür, M.A., Kaya, M.D., İşler, N., Başalma, D. (2005). Yağlı Tohumlu Bitkiler Üretimi. VI.Türkiye Ziraat Mühendisliği Teknik Kongresi I. Cilt 3-7 Ocak, Ankara, 41-62.
- [3] Das, N.P., Pereira, T.A. (1990). Effects of Flavonoids on Thermal Autoxidation of Palm Oil: Structure-Activin Relationships. Journal of the American Oil Chemists' Society, 67, 4.
- [4] Gray, J.I. (1978). Measurement of Lipid Oxidation. Journal of the American Oil Chemists' Society,55, 539-546.
- [5] Hassan, A.K. (2015). Effective Surfactants Blend Concentration Determination for O/W Emulsion Stabilization by Two Nonionic Surfactants by Simple Linear Regression. Indian Journal Pharm. Sci. 77, 4, 461–469.
- [6] International Union of Pure and Applied Chemistry. (1992). Standard Methods for the Analysis of Oils, Fats and Derivatives. 1st Suppl. to 7th Edn. Pergamon Press, Oxford (UK).
- [7] Yıldoğan-Beker, B., Bakır, T., Sönmezoğlu, İ., İmer, F., Apak, R. (2011). Antioxidant Protective Effect of Flavonoids on Linoleic Acid Peroxidation Induced by Copper(II)/Ascorbic Acid System. Chemistry and Physics of Lipids. 164: 732-739.
- [8] Ohkawa, H., Ohishi, N., Tagi, K. (1979). Assay for Lipid Peroxides in Animal Tissues by Thiobarbituric Acid Reaction. Anal. Biochem., 95, 351-358.
- [9] Kowalski, R. (2007). GC Analysis Of Changes In The Fatty Acid Composition Of Sunflower And Olive Oils Heated With Quercetin, Caffeic Acid, Protocatechuic Acid, And Butylated Hydroxyanisole. Acta Chromatographıca, 18.
- [10] Bondet, V., Cuvelier, M.E., Berset, C. (2000). Behavior of Phenolic Antioxidants in a Partitioned Medium: Focus on Linoleic Acid Peroxidation Induced by Iron/Ascorbic Acid System. Journal of the American Oil Chemists' Society, 77, 813–818.
- [11] Min, D.B., Bradley, G.D. (1992). Fats and Oils : Flavors. In Wiley Encyclopedia of Food Science and Technologhy; Hui, Y. H., Ed.; John Wiley and Sons, Inc: New York, 828–832.
- [12] Wolfram, G. (2003). Dietary fatty acids and coronary heart disease. European Journal of Medical Research, 8, 321-324.
- [13] Rael, L.T., Thomas, G.W., Craun, M.L., Curtis, C.G., Bar-Or, R., Bar-Or, D. (2004). Lipid Peroxidation and the Thiobarbituric Acid Assay: Standardization of the Assay When Using Saturated and Unsaturated Fatty Acids. Journal of Biochemistry and Molecular Biology, 37, 749-752.
- [14] Parker, T.D., Adams, D.A., Zhou, K., Harris, M., Yu, L. (2003). Fatty acid composition and oxidative stability of cold-pressed edible seed oils. Journal of Food Science, 68,1240–1243.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Aralık 2018 |
| Kabul Tarihi | 30 Aralık 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 2 - Özel Sayı - International Conference on Science and Technology (ICONST 2018) |
