TY  - JOUR
T1  - Farklı Depolama Sıcaklıklarının Kahvaltılık ve Mutfak Margarinlerinin Oksidatif Stabiliteleri Üzerine Etkileri
TT  - The Effects of Different Storage Temperatures on the Oxidative Stability of Breakfast and Kitchen Margarines
AU  - Baştürk, Ayhan
AU  - Bozkurt, Fatih
PY  - 2018
DA  - March
Y2  - 2018
DO  - 10.29133/yyutbd.385607
JF  - Yuzuncu Yıl University Journal of Agricultural Sciences
JO  - YYU J AGR SCI
PB  - Van Yuzuncu Yıl University
WT  - DergiPark
SN  - 1308-7576
SP  - 103
EP  - 111
VL  - 28
IS  - 1
LA  - tr
AB  - Bu çalışmada farklımarkalardan oluşan kahvaltılık margarinler (K1, K2, K3,K4 ve K5) ve mutfak margarinleri (M1, M2,M3, M4 ve M5), 4 ve 25°C sıcaklıklarda 12hafta süreyle depolanmıştır. Depolama süresince her 2 haftada bir numunealınarak, tokoferol içeriği, peroksit sayısı (PS), tiyobarbütirik asit sayısı(TBA), konjuge-dien (K232) ve yağ asidi bileşimlerinde meydana gelendeğişimler tespit edilerek, margarinlerin oksidatif stabilitelerideğerlendirilmiştir. Çalışmada kullanılan margarin örneklerinde başlangıçtabelirlenen değerlerin etiket değerleri ile uyumlu olduğu, ancak depolamasıcaklığı ve süresine bağlı olarak değiştiği tespit edilmiştir. En yüksekPS’ları kahvaltılık margarinlerde 4°C’de depolanan K3 örneğinde(11.08 meqO2/kg) ve 25°C’de depolananlardan K4 örneğinde(70.97 meqO2/kg) belirlenirken, mutfak margarinlerinde ise 4°C’dedepolanan M2 margarininde (9.22 meqO2/kg) ve 25°C’dedepolanan M1 margarininde (27.63 meqO2/kg) tespitedilmiştir. 4 °C’de depolanan K3 margarini dışındaki margarinlerdePS’ları yasal limit içinde kalmıştır. 25°C’de depolananlarda ise genel olarak kahvaltılıkmargarinler 2. haftadan sonra, mutfak margarinleri ise 4. haftadan sonra yasallimiti aşmıştır. K232 ve TBA değerleri depolama sıcaklığına bağlıolarak artış göstermiştir. Bu artış 25°C’de ve kahvaltılık margarinlerde dahayüksek düzeyde gerçekleşmiştir. Tokoferol içerikleri margarinlerde farklılıkgösterirken sıcaklık ve süre artışına bağlı olarak azalmıştır. Margarinlerdedepolama sıcaklığı ve süresi arttıkça, toplam doymuş yağ asidi içeriğiartarken, toplam doymamış yağ asidi içerikleri düşmüştür. Mutfak margarinleriyüksek doymuş yağ asidi içeriklerinden dolayı kahvaltılık margarinlere göredaha yüksek oksidatif stabilite göstermiştir. Margarinler için 4°C’dedepolamanın uygun olduğu, 25°C’de depolamada ise ilk haftadan itibarenbozulmaların başladığı görülmüştür.
KW  - Margarin
KW  - Oksidatif stabilite
KW  - Peroksit sayısı
KW  - Tiyobarbütirik asit sayısı
KW  - Tokoferol
N2  - In this study, differentbrands of breakfast (K1, K2,K3, K4 and K5) and kitchen margarines (M1,M2, M3, M4 and M5) were stored at 4and 25°C for 12 weeks. During the storage period, samples were taken every 2weeks and the oxidative stability of the margarines was evaluated by detectingchanges in tocopherol contents, peroxide values (PV), thiobarbituric acid (TBA)values, conjugated diene (K232) and fatty acid compositions. In themargarine samples used in the study, it was determined that the initial valueswere compatible with the label values, but changed depending on the storagetemperature and duration. In breakfast margarine samples kept at 4 °C and 25°C,K3 (11.08 meqO2 kg-1) and K4 (70.97 meqO2kg-1) showed the highest PVs, respectively. In kitchen margarinesstored at 4 °C and 25°C, M2 (9.22 meqO2 kg-1)and M1 (27.63 meqO2 kg-1) showed the highestPVs, respectively. The PVs of margarines kept at 4°C remained within legallimits (except K3). The breakfast margarines generally exceeded the legal limitafter the 2nd week, and in the kitchen margarines after the 4thweek in samples stored at 25°C. K232 and TBA values increased withstorage temperature. The breakfast margarine samples showed higher K232 and TBAvalues than those of kitchen margarines. Margarines had different tocopherolcontents which showed decreasing trend depending on increasing temprature andtime. As the storage temperature and duration increased, the total saturatedfatty acids contents of margarines increased and their total unsaturated fattyacids content decreased. Kitchen margarines showed higher oxidative stabilitythan breakfast margarines due to their higher saturated fatty acids contents.For margarines, storage at 4°C is appropriate, while storage at 25°C led todeterioration after the first week.
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UR  - https://doi.org/10.29133/yyutbd.385607
L1  - https://dergipark.org.tr/en/download/article-file/461997
ER  -