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Evaluation of Extra Virgin Olive Oil Stability during Short and Long Term Heat Treatment in Comparison with Riviera Olive Oil

Yıl 2022, Cilt: 10 Sayı: 3, 1615 - 1630, 31.07.2022
https://doi.org/10.29130/dubited.1110616

Öz

Extra virgin olive oil (EVOO), the least processed type of olive oil, is considered one of the healthiest oils due to its high content of antioxidants and monounsaturated fatty acids. However, since it is believed that it should be consumed cold, this oil is not preferred for cooking and frying. In this study, the effects of short and long term heat treatment on the quality of EVOO in comparison with riviera olive oil (ROO), which is known as cooking type olive oil, were investigated using Attenuated Total Reflection-Fourier Transformation Infrared (ATR-FTIR) spectroscopy. Oil samples were heated in a fryer (180 oC) for 24 hours with 6 h periods daily and the samples taken from these oils at the end of the 1/2., 1st and 2nd h for short-term thermal effect and at the end of the 6th, 12th, 18th and 24th h for long-term effects were examined. The results showed that heat treatment caused a decrease in the amount of cis fatty acids and increases in the amounts of trans fatty acids and primary and secondary oxidation products in both oils. Most of these changes started later in EVOO than in ROO and occurred at lower rates during short-term heat treatment. It was observed that the changes in EVOO were larger than ROO in long-term heating. These results showed that EVOO is more resistant than ROO for short-term heat treatment and can be used as a healthier alternative in cooking and non-repetitive frying but it should not be preferred for long-term heat treatment. In addition, the results of this study showed that the oxidative stability of oils can be analyzed quickly by ATR-FTIR spectroscopy without the need for any pre-processing.

Kaynakça

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Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi

Yıl 2022, Cilt: 10 Sayı: 3, 1615 - 1630, 31.07.2022
https://doi.org/10.29130/dubited.1110616

Öz

Zeytinyağının en az işlem görmüş çeşidi olan natürel sızma zeytinyağı (NSZY), içerdiği yüksek miktardaki antioksidanlar ve tekli doymamış yağ asitleri nedeniyle en sağlıklı yağlardan birisi olarak kabul edilmektedir. Ancak soğuk tüketilmesi gerektiğine inanıldığı için, bu yağ yemeklerde ve kızartmalarda tercih edilmemektedir. Bu çalışmada, kısa ve uzun süreli ısıl işlemin NSZY’nin kalitesi üzerindeki etkileri, pişirme tipi zeytinyağı olarak bilinen riviera zeytinyağı (RZY) ile karşılaştırmalı olarak Azaltılmış Toplam Yansıma-Fourier Dönüşüm Kızılötesi (ATR-FTIR) spektroskopisi kullanılarak araştırılmıştır. Yağ örnekleri günlük 6 saatlik periyotlarla, 24 saat boyunca fritözde ısıtılmış (180 oC) ve bu yağlardan kısa süreli ısıl etki için 1/2., 1. ve 2. saatin sonunda, uzun süreli etki için 6., 12., 18. ve 24. saatin sonunda alınan örnekler incelenmiştir. Sonuçlar, her iki yağda da ısıl işlemin cis yağ asitlerinin miktarında azalmaya, trans yağ asitlerinin ve birincil ve ikincil oksidasyon ürünlerinin miktarında artışa sebep olduğunu göstermiştir. Bu değişikliklerin çoğu NSZY’de RZY’den daha geç başlamış ve kısa süreli ısıl işlem boyunca daha düşük boyutlarda ortaya çıkmıştır. Uzun süreli ısıtmada ise NSZY’de meydana gelen değişimlerin RZY’den daha büyük boyutlarda olduğu gözlenmiştir. Bu sonuçlar kısa süreli ısıl işlem için NSZY’nin RZY’den daha dayanıklı olduğunu ve yemeklerde ve tekrarlı olmayan kızartmalarda daha sağlıklı bir alternatif olarak kullanılabileceğini ancak uzun süreli ısıl işlemler için tercih edilmemesi gerektiğini göstermiştir. Ayrıca bu çalışmanın sonuçları, yağların oksidatif stabilitesinin ATR-FTIR spektroskopisi ile herhangi bir ön işleme gerek duyulmaksızın hızlı bir şekilde analiz edilebileceğini göstermiştir.

Kaynakça

  • [1] A. K. Kiritsakis, "Flavor components of olive oil-A review," Journal of the American Oil Chemists' Society, vol. 75, no. 6, pp. 673-681, 1998.
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  • [23] J. Velasco and C. Dobarganes, "Oxidative stability of virgin olive oil," European Journal of Lipid Science and Technology, vol. 104, no. 9‐10, pp. 661-676, 2002.
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  • [25] F. A. Aladedunye and R. Przybylski, "Degradation and nutritional quality changes of oil during frying," Journal of the American Oil Chemists' Society, vol. 86, no. 2, pp. 149-156, 2009.
  • [26] R. Farhoosh and S. M. R. Moosavi, "Carbonyl value in monitoring of the quality of used frying oils," Analytica Chimica Acta, vol. 617, no. 1, pp. 18-21, 2008.
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  • [36] M.-A. Poiana, E. Alexa, M.-F. Munteanu, R. Gligor, D. Moigradean, and C. Mateescu, "Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment," Open Chemistry, vol. 13, no. 1, 2015.
  • [37] J. Moros, M. Roth, S. Garrigues, and M. d. l. Guardia, "Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry," Food Chemistry, vol. 114, no. 4, pp. 1529-1536, 2009.
  • [38] S. Casal, R. Malheiro, A. Sendas, B. P. Oliveira, and J. A. Pereira, "Olive oil stability under deep-frying conditions," (in eng), Food Chem Toxicol, vol. 48, no. 10, pp. 2972-9, 2010.
  • [39] J. L. Quiles, M. C. Ramı́rez-Tortosa, J. A. Gómez, J. R. Huertas, and J. Mataix, "Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying," Food Chemistry, vol. 76, no. 4, pp. 461-468, 2002.
  • [40] A. Rohman and Y. B. Che Man, "Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra," The Scientific World Journal, vol. 2012, p. 250795, 2012.
  • [41] G. Cakmak, I. Togan, and F. Severcan, "17Beta-estradiol induced compositional, structural and functional changes in rainbow trout liver, revealed by FT-IR spectroscopy: a comparative study with nonylphenol," (in eng), Aquat Toxicol, vol. 77, no. 1, pp. 53-63, 2006.
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  • [54] M. Kayahan, Tekin, A. , Zeytinyağı Üretim Teknolojisi. ANKARA: TMMOB Gıda Mühendisleri Odası, 2006.
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  • [58] M. D. Guillén, N. Cabo, M. L. Ibargoitia, and A. Ruiz, "Study of both Sunflower Oil and Its Headspace throughout the Oxidation Process. Occurrence in the Headspace of Toxic Oxygenated Aldehydes," Journal of Agricultural and Food Chemistry, vol. 53, no. 4, pp. 1093-1101, 2005.
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Toplam 62 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Gülgün Çakmak Arslan 0000-0003-4326-1780

Yayımlanma Tarihi 31 Temmuz 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 10 Sayı: 3

Kaynak Göster

APA Çakmak Arslan, G. (2022). Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, 10(3), 1615-1630. https://doi.org/10.29130/dubited.1110616
AMA Çakmak Arslan G. Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi. DÜBİTED. Temmuz 2022;10(3):1615-1630. doi:10.29130/dubited.1110616
Chicago Çakmak Arslan, Gülgün. “Natürel Sızma Zeytinyağının Kısa Ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı Ile Karşılaştırmalı Olarak Değerlendirilmesi”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi 10, sy. 3 (Temmuz 2022): 1615-30. https://doi.org/10.29130/dubited.1110616.
EndNote Çakmak Arslan G (01 Temmuz 2022) Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 10 3 1615–1630.
IEEE G. Çakmak Arslan, “Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi”, DÜBİTED, c. 10, sy. 3, ss. 1615–1630, 2022, doi: 10.29130/dubited.1110616.
ISNAD Çakmak Arslan, Gülgün. “Natürel Sızma Zeytinyağının Kısa Ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı Ile Karşılaştırmalı Olarak Değerlendirilmesi”. Düzce Üniversitesi Bilim ve Teknoloji Dergisi 10/3 (Temmuz 2022), 1615-1630. https://doi.org/10.29130/dubited.1110616.
JAMA Çakmak Arslan G. Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi. DÜBİTED. 2022;10:1615–1630.
MLA Çakmak Arslan, Gülgün. “Natürel Sızma Zeytinyağının Kısa Ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı Ile Karşılaştırmalı Olarak Değerlendirilmesi”. Düzce Üniversitesi Bilim Ve Teknoloji Dergisi, c. 10, sy. 3, 2022, ss. 1615-30, doi:10.29130/dubited.1110616.
Vancouver Çakmak Arslan G. Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi. DÜBİTED. 2022;10(3):1615-30.