Effect of Microwave Heating on Oxidative Stability and Fatty Acid Composition of Olive Pomace Oil

Yıl 2017, , 51 - 55, 31.12.2017

Semra Bozkurt Uğraşım Melike Yazıcı Safiye Bozbey Aslı Yorulmaz

https://doi.org/10.25308/aduziraat.315284

Öz

The aim of the work was to determine the effect of microwave heating on oxidative stability and fatty acid composition of olive pomace oil. For this purpose; 50 ml of olive pomace oil was heated in a microwave oven at 350 W, 460 W, 600 W and 700 W power for 1, 3, 5, 7 and 10 minutes. The oxidative stability of the obtained oil samples were determined in rancimat apparatus and their fatty acid compositions were analyzed using a gas chromatograph equipped with a flame ionization detector. Findings revealed that microwave heating did not show statistically significant difference on the fatty acids composition of olive pomace oil. The major fatty acid of olive pomace oil was the oleic acid and it had values ranging among 71.67–72.14% in all samples. Trans fatty acid formation was not observed in any of the samples heated in microwave oven for various power and duration. As a result of microwave heating of olive pomace oil, the induction period showed change depending on different power and time application. However, this change did not show regular decrease or increase and usually occured in fluctuation. Induction periods of oils heated at highest power and longest time (700 W, 10 min) was determined to be shorter when compared to other samples.

Anahtar Kelimeler

fatty acid composition, microwave, olive pomace oil, oxidative stability, trans fatty acid

Mikrodalga Isıtmanın Pirina Yağının Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi

Öz

Çalışmanın amacı gıda hazırlama tekniklerinden biri olan mikrodalga ısıtmanın pirina yağının oksidatif stabilite ve yağ asidi bileşimine etkisini incelemektir. Bu amaçla 50 ml pirina yağı mikrodalga fırında 350 W, 460 W, 600 W ve 700 W güçte 1, 3, 5, 7 ve 10 dakika süre ısıtılmıştır. Elde edilen yağların oksidatif stabiliteleri ransimat cihazında, yağ asidi bileşimleri ise gaz kromatografi cihazında alev iyonlaştırmalı dedektör kullanılarak tespit edilmiştir. Bulgular, mikrodalga ısıtmanın pirina yağlarının yağ asidi kompozisyonunda istatistiki olarak önemli farklar oluşturmadığını ortaya koymuştur. Pirina yağının temel yağ asidi oleik asit olup, tüm örneklerde %71.67–72.14 arasında değişen değerler almıştır. Mikrodalgada farklı güç ve sürelerde ısıtılmış bütün yağ örneklerinin hiç birinde trans yağ asidi oluşumu gözlemlenmemiştir. Pirina yağının mikrodalga ısıtmaya tabi tutulması sonucunda indüksiyon periyodu farklı güç ve süre uygulamasına bağlı olarak değişiklik göstermiştir. Fakat bu değişiklik düzenli artış veya azalış göstermemiş ve genellikle dalgalanma şeklinde gerçekleşmiştir. En yüksek güçte en uzun süre (700 W, 10 dk) ısıtılan yağların indüksiyon periyotlarının diğer örneklere kıyasla daha kısa olduğu tespit edilmiştir.

Anahtar Kelimeler

oksidatif stabilite, pirina yağı, yağ asidi bileşimi, mikrodalga, trans yağ asidi

Kaynakça

• Abbas AM, Hadi Bin Mesran M, Abd Latip R, Hidayu Othman N, Nik Mahmood NA (2016) Effect of Microwave Heating with Different Exposure Times on the Degradation of Corn Oil. International Food Research Journal 23: 842-848.
• Albi T, Lanzón A, Guinda A, León M, Pérez-Camino MC (1997a) Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats. Journal of Agricultural and Food Chemistry 45: 3795-3798.
• Albi T, Lanzón A, Guinda A, Pérez-Camino MC, Leon M (1997b) Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats. Journal of Agricultural and Food Chemistry 45: 3000-3003.
• American Oil Chemists’ Society (2003) Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS Press, IL, USA.
• Anjum F, Anwar F, Jamil A, Iqbal M (2006) Microwave Roasting Effects on the Physico-chemical Composition and Oxidative Stability of Sunflower Seed Oil. Journal of the American Oil Chemists’ Society 83: 777-784.
• Caponio F, Pasqualone A, Gomes T (2003) Changes in the Fatty Acid Composition of Vegetable Oils in Model Doughs Submitted to Conventional or Microwave Heating. International Journal of Food Science and Technology 38: 481-486.
• Cerretani L, Bendini A, Rodriguez-Estrada MT, Vittadini E, Chiavaro E (2009) Microwave Heating of Different Commercial Categories of Olive Oil: Part I. Effect on Chemical Oxidative Stability Indices and Phenolic Compounds. Food Chemistry 115: 1381-1388.
• Farag RS (1994) Influence of Microwave and Conventional Heating on the Quality of Lipids in Model and Food Systems. Fett 96: 215-222.
• Farag RS, Hewedi FM, Abu-Raiia SH, El-Baroty GS (1992) Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating. Journal of Food Protection 55: 722-727.
• Gallina-Toschi T, Cerretani L, Bendini A, Bonoli‐Carbognin M, Lercker G (2005) Oxidative Stability and Phenolic Content of Virgin Olive Oil: An Analytical Approach by Traditional and High Resolution Techniques. Journal of Separation Science 28: 859-870.
• Hassanein MM, El-Shami SM, El-Mallah MH (2003) Changes Occurring in Vegetable Oils Composition due to Microwave Heating. Grasas y Aceites 54: 343-349.
• International Union of Pure and Applied Chemistry. (1987)Standard methods for analysis of oils, fats and derivates (7th ed.), IUPAC Method 2.301. Palo Alto, CA: Blackwell Scientific Publications.
• Javidipour I, Erinç H, Baştürk A, Tekin A (2016) Oxidative Changes in Hazelnut, Olive, Soybean, and Sunflower Oils During Microwave Heating. International Journal of Food Properties 20:1-11.
• Kowalski B, Ratusz K, Kowalska D, Bekas W (2004) Determination of the Oxidative Stability of Vegetable Oils by Differential Scanning Calorimetry and Rancimat Measurements. European Journal of Lipid Science and Technology 106: 165-169.
• Lie Ken Jie MS, Yan-Kit C (1988) The Use of a Microwave Oven in the Chemical Transformation of Long Chain Fatty Acid Esters. Lipids 23: 367-369.
• Majid I, Ashraf SA, Ahmad F, Khan MA, Azad ZA (2014) Effect of Conventional Heat Treatment on Fatty Acid Profile of Different Edible Oils Using Gas Chromatography. International Journal of Biosciences 4: 238-243.
• Marinova E, Yanishlieva N, Toneva A, Psomiadou E, Tsimidou M (2001) Changes in the Oxidation Stability and Tocopherol Content in Oils during Microwave Heating. Rivista Italiana delle Sostanze Grasse 78: 529-533.
• Stefanoudaki E, Koutsaftakis A, Kotsifaki F (1997) Effect of Microwave Heating on Fatty Acid Composition and Quality Characteristics of Virgin Olive Oil, Corn Oil and Sunflower Oil. In III International Symposium on Olive Growing 474:671-676.
• Topkafa M, Ayyildiz HF (2017) An Implementation of Central Composite Design: Effect of Microwave and Conventional Heating Techniques on the Triglyceride Composition and Trans Isomer Formation in Corn Oil. International Journal of Food Properties 20: 198-212.
• Velasco J, Andersen ML, Skibsted LH (2004) Evaluation of Oxidative Stability of Vegetable Oils by Monitoring the Tendency to Radical Formation. A Comparison of Electron Spin Resonance Spectroscopy with the Rancimat Method and Differential Scanning Calorimetry. Food Chemistry 85: 623-632.
• Yoshida H, Hirooka N, Kajimoto G (1990) Microwave Energy Effects on Quality of Some Seed Oils. Journal of Food Science 55: 1412-1416.
• Yoshida H, Kondo I, Kajimoto G (1992) Effects of Microwave Energy on the Relative Stability of Vitamin E in Animal Fats. Journal of the Science of Food and Agriculture 58: 531-534.