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FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 2, 145 - 154, 15.04.2017

Aslı Yorulmaz, Mehmet Koç, Cavit Bircan

Öz

Çalışmanın amacı farklı ısıtma tekniklerinin fındık ve
kanola yağlarının sterol bileşimine etkisini belirlemektir. Bu amaçla, 50 ml rafine
fındık ve rafine kanola yağı mikrodalga fırında 650 W güçte 1, 3, 5 ve 10 dk
bekletilmiş; ısıtma sonunda yağ örneklerinin sıcaklıkları ölçülerek
konveksiyonel ve hibrid fırında da aynı sıcaklığa (69.5, 129.4, 173.5 ve 238.0 °C) ulaşmayı
sağlayan ısıtma işlemleri gerçekleştirilmiştir. Elde edilen yağ örnekleri sterol
miktar ve kompozisyonu açısından değerlendirilmiştir. Bulgular hibrit fırının
ısıtma hızının yüksek sıcaklıklarda diğer fırınlara kıyasla daha düşük olduğunu
göstermektedir. Fındık yağının temel sterolleri β-sitosterol, kampesterol ve
sitostanol olup ve toplam sterol içeriği 683.69-1544.09 mg/kg arasında
değişmiştir. Tüm ısıtma yöntemlerinde sıcaklık artışı ile fındık yağının sterol
içeriğinde genel olarak bir azalma meydana gelmiştir. Kanola yağı, β-sitosterol
ve kampesterol yanında yağa özgü olarak yüksek oranlarda brassikasterol
içermektedir. Kanola yağı örneklerinin toplam sterol içeriği 6088.28-9532.72
mg/kg arasında değişmiş ve ısıtma işlemleri yağda sterol kaybına yol
açmamıştır.

Anahtar Kelimeler

Fındık yağı konveksiyon mikrodalga kanola yağı sterol

Kaynakça

  • 1. Oliveira MEC, Franca AS. 2002. Microwave heating of foodstuffs. J Food Eng, 53, 347-359.
  • 2. Yoshida H, Hirooka BN, Kajimoto G. 1990. Microwave energy effects on quality of some seed oils. J Food Sci, 55, 1416-1421.
  • 3. Yoshida H, Kondo I, Kajimoto G. 1992. Effects of microwave energy on the relative stability of Vitamin E in animal fats. J Sci Food Agric, 58, 531-534.
  • 4. Farag RS. 1994. Influence of microwave and conventional heating on the quality of lipids in model and food systems. Fett Wiss Technol, 96, 215-222.
  • 5. Albi T, Lanzόn A, Guinda A, Leόn M, Pérez-Camino MC. 1997a. Microwave and conventional heating effects on thermooxidative degradation of edible fats. J Agric Food Chem, 45, 3795-3798.
  • 6. Farag RS, Hewedi FM, Abu-Raiia SH, El-Baroty GS. 1992. Comparative study on the deterioration of oils by microwave and conventional heating. J Food Prot, 55, 722-727.
  • 7. Hassanein MM, Safinaz MS, Hassan M. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites, 54, 343-349.
  • 8. Lie Ken Jie MSF, Yan-kit C. 1988. The use of microwave oven in the chemical transformation of long chain fatty acid esters. Lipids, 23, 367-369.
  • 9. Albi T, Lanzόn A, Guinda A, Pérez-Camino MC, Leόn M. 1997b. Microwave and conventional heating effects on some physical and chemical parameters of edible fats. J Agric Food Chem, 45, 3000-3003.
  • 10. Caponio F, Pasqualone A, Gomes T. 2002. Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Res Technol, 215, 114-117.
  • 11. Uquichea E, Jeréza M, Ortízc J. 2008. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innov Food Sci Emerg, 9, 495–500.
  • 12. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. 2010. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem, 121, 1211-1215.
  • 13. Tan CP, Che Man YB, Jinap S, Yusoff MSA. 2001. Effects of microwave heating on changes in chemical and thermal properties of vegetable oils. J Am Oil Chem Soc, 78, 1227–1232.
  • 14. Hassanein MM, El-Shami SM, El-Mallah MH. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites, 54, 343-349.
  • 15. Vieira MFS, Regitano-D’arce MAB. 1998. Stability of oils heated by microwave: UV spectrophotometric evaluation. Ciência e ecnologia de Alimentos, 18, 433-437.
  • 16. Dostálová J, Hanzlík P, Réblová Z, Pokorný J. 2005. Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci. 23, 230–239.
  • 17. Demirekler P, Sumnu G, Sahin S. 2004. Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology. Eur Food Res Technol, 219, 341-347.
  • 18. Casas JS, Bueno EO, Garcia AMM, Cano MM. 2004. Sterol and erythrodiol+uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem, 87, 225-230.
  • 19. Wester I. 2000. Cholestrol-lowering effect of plant sterols. Eur J Lipid Sci Technol, 102, 37-44.
  • 20. Kayahan M, Tekin A. 2006. Sağlıklı Beslenme Açısından Zeytinyağının Önemi. Zeytinyağı Üretim Teknolojisi, Ankara, s 131-166.
  • 21. Ling WH, Jones PJH. 1995. Dietary phytosterols: Review of metabolism, benefits and side effect. Life Sci, 57, 195-206.
  • 22. Akihisa T, Yasukawa K, Yamaura M, Ukiya M, Kimura Y, Shimuzu N, Arai K. 2000. Triterpene alcohol and sterol ferrulates from rice bran and their anti-inflammatory effect. J Agric Food Chem, 48, 2313-2319.
  • 23. Rao AV, Janesic SA. 1992. The role of dietary phytosterols in colon carcinogenesis. Nutr Cancer, 18, 43–52.
  • 24. Gould AL, Rossow JE, Santanello NC, Heyse JF, Furberg CD. 1995. Cholesterol reduction yields clinical benefit. A new look to old data. Circulation, 91, 2274–2282.
  • 25. AOCS. 2003. Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • 26. Yorulmaz A, Velioglu YS, Tekin A, Simsek A, Drover JCG, Ates J. 2009. Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivars. Eur J Lipid Sci Technol, 111, 402-408.
  • 27. Karabulut İ, Topçu A, Yorulmaz A, Tekin A, Ozay DS. 2005. Effects of the industrial refining process on some properties of hazelnut oil. Eur J Lipid Sci Technol, 107, 476-480.
  • 28. Berasategi I, Barriuso B, Ansorena D, Astiasarán I. 2012. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem, 132, 439–446.
  • 29. Amaral S, Casal S, Citova´ I, Santos A, Seabra RM, Oliveira BPP. 2006. Characterization of several hazelnut (Corylus aVellana L.) cultivars based in chemical, fatty acid, and sterol composition. Eur Food Res Technol, 222, 274-280.
  • 30. Matthäus B, Özcan MM. 2012. The comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkey. Eur J Lipid Sci Technol, 114, 801-806.
  • 31. Verleyen T, Forcades M, Verhe R, Dewettinck K, Huyghebaert A, Greyt WD. 2002. Analysis of Free and Esterified Sterols in Vegetable Oils. J Am Oil Chem Soc, 79, 117-122.
  • 32. Vlahakis C, Hazebroek J. 2000. Phytosterol accumulation in canola, sunflower, and soybean oils: Effects of genetics, planting location, and temperature. J Am Oil Chem Soc, 77, 49–53.

EFFECT OF VARIOUS HEATING TECHNIQUES ON STEROL COMPOSITION OF HAZELNUT AND CANOLA OILS

Yıl 2017, Cilt: 42 Sayı: 2, 145 - 154, 15.04.2017

Aslı Yorulmaz, Mehmet Koç, Cavit Bircan

Öz

The aim of the work was to determine effect of
various heating techniques on sterol composition of hazelnut and canola oil. For
this purpose; 50 ml of refined hazelnut and canola oil samples were kept in
microwave oven at 650 W power for 1, 3, 5 and 10 minutes; the temperature of
the oil samples were calculated at the end of heating; and the heating process
were performed at convectional and hybrid ovens until the attained temperatures
(69.5, 129.4, 173.5 ve 238.0
°C) were reached. The obtained oil samples were
evaluated for their sterol content and composition. Findings revealed that the
heating speed of hybrid oven was lower at higher temperatures when compared to
other ovens. The main sterols of hazelnut oil were β-sitosterol, campesterol
and sitostanol and the total sterol content varied between 683.69-1544.09 mg/kg.
The sterol content of hazelnut oil generally decreased by the increase in
temperature for all types of heating methods. Canola oil, contains
brassicasterol in high ratios unique to the oil, besides, β-sitosterol and
campesterol. Total sterol content of canola oil varied between 6088.28-9532.72 mg/kg
and heating procedure didn’t cause a sterol loss in the oil.

Anahtar Kelimeler

Hazelnut oil convection microwave canola oil sterol

Kaynakça

  • 1. Oliveira MEC, Franca AS. 2002. Microwave heating of foodstuffs. J Food Eng, 53, 347-359.
  • 2. Yoshida H, Hirooka BN, Kajimoto G. 1990. Microwave energy effects on quality of some seed oils. J Food Sci, 55, 1416-1421.
  • 3. Yoshida H, Kondo I, Kajimoto G. 1992. Effects of microwave energy on the relative stability of Vitamin E in animal fats. J Sci Food Agric, 58, 531-534.
  • 4. Farag RS. 1994. Influence of microwave and conventional heating on the quality of lipids in model and food systems. Fett Wiss Technol, 96, 215-222.
  • 5. Albi T, Lanzόn A, Guinda A, Leόn M, Pérez-Camino MC. 1997a. Microwave and conventional heating effects on thermooxidative degradation of edible fats. J Agric Food Chem, 45, 3795-3798.
  • 6. Farag RS, Hewedi FM, Abu-Raiia SH, El-Baroty GS. 1992. Comparative study on the deterioration of oils by microwave and conventional heating. J Food Prot, 55, 722-727.
  • 7. Hassanein MM, Safinaz MS, Hassan M. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites, 54, 343-349.
  • 8. Lie Ken Jie MSF, Yan-kit C. 1988. The use of microwave oven in the chemical transformation of long chain fatty acid esters. Lipids, 23, 367-369.
  • 9. Albi T, Lanzόn A, Guinda A, Pérez-Camino MC, Leόn M. 1997b. Microwave and conventional heating effects on some physical and chemical parameters of edible fats. J Agric Food Chem, 45, 3000-3003.
  • 10. Caponio F, Pasqualone A, Gomes T. 2002. Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Res Technol, 215, 114-117.
  • 11. Uquichea E, Jeréza M, Ortízc J. 2008. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innov Food Sci Emerg, 9, 495–500.
  • 12. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. 2010. Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem, 121, 1211-1215.
  • 13. Tan CP, Che Man YB, Jinap S, Yusoff MSA. 2001. Effects of microwave heating on changes in chemical and thermal properties of vegetable oils. J Am Oil Chem Soc, 78, 1227–1232.
  • 14. Hassanein MM, El-Shami SM, El-Mallah MH. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites, 54, 343-349.
  • 15. Vieira MFS, Regitano-D’arce MAB. 1998. Stability of oils heated by microwave: UV spectrophotometric evaluation. Ciência e ecnologia de Alimentos, 18, 433-437.
  • 16. Dostálová J, Hanzlík P, Réblová Z, Pokorný J. 2005. Oxidative changes of vegetable oils during microwave heating. Czech J. Food Sci. 23, 230–239.
  • 17. Demirekler P, Sumnu G, Sahin S. 2004. Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology. Eur Food Res Technol, 219, 341-347.
  • 18. Casas JS, Bueno EO, Garcia AMM, Cano MM. 2004. Sterol and erythrodiol+uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem, 87, 225-230.
  • 19. Wester I. 2000. Cholestrol-lowering effect of plant sterols. Eur J Lipid Sci Technol, 102, 37-44.
  • 20. Kayahan M, Tekin A. 2006. Sağlıklı Beslenme Açısından Zeytinyağının Önemi. Zeytinyağı Üretim Teknolojisi, Ankara, s 131-166.
  • 21. Ling WH, Jones PJH. 1995. Dietary phytosterols: Review of metabolism, benefits and side effect. Life Sci, 57, 195-206.
  • 22. Akihisa T, Yasukawa K, Yamaura M, Ukiya M, Kimura Y, Shimuzu N, Arai K. 2000. Triterpene alcohol and sterol ferrulates from rice bran and their anti-inflammatory effect. J Agric Food Chem, 48, 2313-2319.
  • 23. Rao AV, Janesic SA. 1992. The role of dietary phytosterols in colon carcinogenesis. Nutr Cancer, 18, 43–52.
  • 24. Gould AL, Rossow JE, Santanello NC, Heyse JF, Furberg CD. 1995. Cholesterol reduction yields clinical benefit. A new look to old data. Circulation, 91, 2274–2282.
  • 25. AOCS. 2003. Official Methods and Recommended Practices of the American Oil Chemists’ Society AOCS Press, Champaign.
  • 26. Yorulmaz A, Velioglu YS, Tekin A, Simsek A, Drover JCG, Ates J. 2009. Phytosterols in 17 Turkish hazelnut (Corylus avellana L.) cultivars. Eur J Lipid Sci Technol, 111, 402-408.
  • 27. Karabulut İ, Topçu A, Yorulmaz A, Tekin A, Ozay DS. 2005. Effects of the industrial refining process on some properties of hazelnut oil. Eur J Lipid Sci Technol, 107, 476-480.
  • 28. Berasategi I, Barriuso B, Ansorena D, Astiasarán I. 2012. Stability of avocado oil during heating: Comparative study to olive oil. Food Chem, 132, 439–446.
  • 29. Amaral S, Casal S, Citova´ I, Santos A, Seabra RM, Oliveira BPP. 2006. Characterization of several hazelnut (Corylus aVellana L.) cultivars based in chemical, fatty acid, and sterol composition. Eur Food Res Technol, 222, 274-280.
  • 30. Matthäus B, Özcan MM. 2012. The comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkey. Eur J Lipid Sci Technol, 114, 801-806.
  • 31. Verleyen T, Forcades M, Verhe R, Dewettinck K, Huyghebaert A, Greyt WD. 2002. Analysis of Free and Esterified Sterols in Vegetable Oils. J Am Oil Chem Soc, 79, 117-122.
  • 32. Vlahakis C, Hazebroek J. 2000. Phytosterol accumulation in canola, sunflower, and soybean oils: Effects of genetics, planting location, and temperature. J Am Oil Chem Soc, 77, 49–53.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Bölüm Makaleler
Yazarlar

Aslı Yorulmaz, Mehmet Koç, Cavit Bircan

Yayımlanma Tarihi 15 Nisan 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 42 Sayı: 2

Kaynak Göster

APA Mehmet Koç, Cavit Bircan, A. Y. (2017). FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ. Gıda, 42(2), 145-154.
AMA Mehmet Koç, Cavit Bircan AY. FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ. GIDA. Nisan 2017;42(2):145-154.
Chicago Mehmet Koç, Cavit Bircan, Aslı Yorulmaz,. “FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ”. Gıda 42, sy. 2 (Nisan 2017): 145-54.
EndNote Mehmet Koç, Cavit Bircan AY (01 Nisan 2017) FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ. Gıda 42 2 145–154.
IEEE A. Y. Mehmet Koç, Cavit Bircan, “FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ”, GIDA, c. 42, sy. 2, ss. 145–154, 2017.
ISNAD Mehmet Koç, Cavit Bircan, Aslı Yorulmaz,. “FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ”. Gıda 42/2 (Nisan 2017), 145-154.
JAMA Mehmet Koç, Cavit Bircan AY. FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ. GIDA. 2017;42:145–154.
MLA Mehmet Koç, Cavit Bircan, Aslı Yorulmaz,. “FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ”. Gıda, c. 42, sy. 2, 2017, ss. 145-54.
Vancouver Mehmet Koç, Cavit Bircan AY. FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ. GIDA. 2017;42(2):145-54.
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