The Effect of Microwave Pre-Treatment on Fatty Acid and Triacylglycerol Composition of Ayvalık and Memecik Olive Oils

Yıl 2018, Cilt: 33 Sayı: 2, 23 - 30, 06.01.1019

Didar Sevim Oya Köseoğlu Yeşim Altunoğlu

Öz

The objective of the current study was to assess the influence of microwave (MV) pre-treatment of olive oils. Extraction of olive oil from Ayvalık and Memecik olives was carried out by using an Abencor System (MC2 Ingenierias y Sistemas Sevilla, Spain). In the study, the fatty acid (FA) and triacylglycerol (TAG) composition of Ayvalık and Memecik olive oils were determined. Oils were heated in a microwave oven for 0, 3, 5, 10 and 15 minutes microwave oven MARSXpress,2450 Hz at medium power 800W). FA and TAG analyses were performed with Gas Chromatography (GC) and High Performance Liquid Chromatography (HPLC) systems, respectively. . At the study ANOVA analysis showed that there were significant differences between the olive oil samples in terms of FA (p<0.05). According to TAG analyses it was determined that Memecik and Ayvalık olive oils significantly affected from the MV heating time (p <0.05).

Anahtar Kelimeler

Microwave, Olive oil, TAG, FA, Ayvalık and Memecik

Mikrodalga Uygulamasının Ayvalık ve Memecik Zeytinyağlarının Yağ Asidi ve Triaçilgliserol Kompozisyonu Üzerine Etkisi

Öz

Bu çalışmanın amacı, mikrodalga ön uygulama işleminin zeytinyağı kalitesi üzerine etkisini değerlendirmektir. Ayvalık ve Memecik zeytinlerinden zeytinyağlarının ekstraksiyonu Abencor Sistemi (MC2 Ingenierias y Sistemas Sevilla, İspanya) kullanılarak gerçekleştirilmiştir. Çalışmada Ayvalık ve Memecik zeytinyağlarının yağ asidi kompozisyonu (YAK) ve triaçilgliserol (TAG) kompozisyonları belirlenmiştir. Yağlar mikrodalga fırınında 0, 3, 5, 10 ve 15 dakika (mikrodalga fırın MARSXpress, 2450 Hz orta güçte 800W) ısıtılmıştır. YAK ve TAG analizleri sırası ile Gaz Kromatografisi ve Yüksek Performanslı Sıvı Kromatografi sistemleriyle gerçekleştirilmiştir. yapılmıştır. ANOVA analizinde, zeytinyağı örnekleri arasında YAK açısından anlamlı farklar olduğu görülmüştür (p <0.05). TAG analizlerine göre ise Memecik ve Ayvalık zeytinyağlarının mikrodalga ısıtma süresinden önemli ölçüde etkilendiği belirlenmiştir (p <0.05).

Anahtar Kelimeler

Mikrodalga, zeytinyağı, TAG, YAK, Ayvalık ve Memecik

Kaynakça

• Abd El-Moneim Mahmoud, E., Dostálová, J., Pokorný, J, Lukešová, D. & Doležal M. (2009) Oxidation of olive oils during microwave and conventional heating for fast food preparation, Czech J. Food Sci., 27,173-177.
• Albi, T., Lanzon, A., Guinda, A., Leon, M., Perez-Camino, M.C. (1997). Microwave and convetional heating effects on thermooxidative degradation of edible fats. J. Agricultural and Food Chemistry, 45; 3795-3798.
• Anonymous, (1991). European Economic Community, E.C. Regulation no 2568/91.Official Journal of European communities L 128/8 15/05/02 2002, Regulation no.796 of 6 May 2002 on change Bruxelles, Belgium.
• Brenes, M., Garcia, A., Dobarganes, M.C., Velasco, J. & Romero, C. (2002). Influence of thermal teratments simulating cooking process on the polyphenol content in virgin olive oil. J. Agricultural and Food Chemistry, 50; 5962-5967.
• Caponio, F., Pasqualone, A. & Gomes, T. (2002). Effects of conventional and microwave heating on the degradation of olive oil. Eur Food Research Tehnology, 215, 114-117.
• Chiavaro, E., Barnaba, C., Vittadini, E., Rodriguez-Estrada, M.,T., Cerretani, L., & Bendini A., ( 2009) Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties, Food Chemistry, 115, 1393-1400.
• Cossignani, L., Simonetti M.S., Neri, N., & Damiani P., (1998) Changes in olive oil composition due to microwave heating, Journal of American Oil Chemistry Society, 75, 931-937.
• Farag, R.s., Hewedi F.M., Abu-Raiia, S.H. & El-Baroty G.S. (1992). Comparative study on the deterioration of oils by microwave and conventional heating. Journal of Food Protection, 55, 722-727.
• Galeano Diaz T., Duran Meras T., Sanchez Casas J., & Alexandre Franco, M.F. (2005). Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methods, Food Control, 16, 339–347.doi: http://dx.doi.org/10.1016/j.foodcont.2004.03.014
• Guerfel M., Ben Masour M., Ouni Y., Guido F., Boujnah D., & Zarrouk M. (2012). Triacylglycerols composition and volatile compounds of virgin olive oil from Chemlali cultivar: comparison among different planting densities. The Scientific World Journal, 1-6.
• Gutiérrez, F., Jiménez, B., Ruiz, A., & Albi, M. A. (1999). Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry, 47, 121-127.
• International Olive Council (IOC) (2010) Method of analysis determination of the difference between actual and theoretical content of triacyglycerols with ECN 42, COI/T.20/Doc. No 20 /Rev. 3
• International Olive Council (IOC). (2011). Guide for the determination of the characteristics of oil-olives. COI/OH/Doc. No: 1.
• International Olive Council (IOC). (2015-a). COI/T.20/Doc.No.33 Determination of Fatty Acids Methyl Esters by GC
• International Olive Council (IOC). (2015-b). Trade standard applying to olive oils and olive-pomace oils. COI/T.15/NC No: 3/Rev: 8.
• Köseoğlu, O., Sevim D. & Kadiroğlu, P. (2016) Quality characteristics and antioxidant properties of turkish monovarietal olive oils regarding stages of olive ripening, Food Chemistry, 212, 628-634.
• Malheiro, R., Oliveira, I., Vilas-Boas, M., Falcao, S., Bento, A. & Pereira, J., A., (2009) Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil. Food and Chemical Toxicology, 47, 92-97.
• Kaya, H., 2017, Sofralık Zeytin ve Zeytinyağı Teknolojisi, Bölüm 3: Türkiye’de Sofralık ve Yağlık Olarak Kullanılan Zeytin Çeşitleri,29-41, ISBN:978-605-9175-73-9, İzmir
• Kesen S, Kelebek H, Sen K, Ulaş M, Selli S., 2013, GC-MS-oflactometric characterization of the key aroma compounds in Turkish olive oils by appilication of the aroma extraction dillut,on analysis, Food Research International, 54, 1987-1994 Sevim D., Koseoglu O. & Ozturk Gungor F., (2013) Effect of different growing area on triacylglycerol composition of cv. Gemlik olive oil of Turkey, J Agri Faculty of Uludag University, 27, 1, 49-54.
• Yahyaoui, A., Rigane, G. & Ben Salem, R. (2014). Microwave heating of different commercial Tunisian olive oil: Regarding to exposure times on physical and chemical parameters properties, Biochemistry & Physiology, 3:2, 1-5.
• Yoshida, H. (1993), Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation. Journal of the Science of Food and Agriculture, 62, 41-47.