Kinetics of Peroxide Formation in Hazelnut, Olive and Cottonseed Oils

Year 2017, Volume: 15 Issue: 1, 36 - 42, 15.04.2017

Sema Kaya Emre Bakkalbaşı , İsa Cavidoğlu

https://doi.org/10.24323/akademik-gida.305776

Cited By: 1

Abstract

In this study, peroxide formation in hazelnut,
olive and cottonseed oils was determined under accelerated oxidation conditions
(45, 60 and 75°C, 1 mL/s air flow velocity). While hazelnut and olive oils had high
oleic acid contents, cottonseed was high in palmitic and linoleic acid contents.
Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7
and 37.93 mg/kg, respectively. The kinetic analysis of data showed that
reaction order approached to zero with an increase in temperature, and reaction
rate constants increased. The activation energies and frequency factors of
hazelnut, olive, and cottonseed oils for peroxide formation were 83.02, 80.85
and 105.90 kJ/mol and 3.98x10¹²,
2.52x10¹² and 2.91x10¹⁶ h^-1, respectively. Among studied oils, cottonseed oil had a
higher activation energy value for peroxide formation.

Keywords

Fatty acid composition, Tocopherol, Oxidation, Peroxide value, Activation energy

Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği

Abstract

Bu çalışmada hızlandırılmış oksidasyon
koşullarında (45, 60 ve 75°C sıcaklık, 1 mL/s hızında hava akımı) ticari fındık,
pamuk ve zeytinyağı örneklerinde peroksit oluşumu araştırılmıştır. Çalışmada kullanılan
fındık ve zeytinyağlarının yağ asidi kompozisyonları analizinde yüksek düzeyde
oleik asit içerdiği, pamuk yağının ise palmitik ve linoleik asit açısından
zengin olduğu saptanmıştır. Fındık, pamuk ve zeytin yağlarının toplam tokoferol
içeriklerinin ise sırasıyla, 101.14, 232.7 ve 37.93 mg/kg olduğu tespit
edilmiştir. Verilerin kinetik değerlendirilmesi, sıcaklık artışıyla peroksit
oluşumunun 0. dereceden reaksiyona yaklaştığını ve reaksiyon hız sabitinin
artış gösterdiğini ortaya koymaktadır. Fındık, zeytin ve pamuk yağlarında
peroksit oluşumu için gerekli aktivasyon enerjisi değerleri sırasıyla, 83.02,
80.85 ve 105.90 kJ/mol ve frekans faktörü değerleri sırasıyla, 3.98x10¹²,
2.52x10¹² ve 2.91x10¹⁶ h^-1 olarak
saptanmıştır. Çalışmada kullanılan yağlar arasında pamuk yağının peroksit
oluşumu için en yüksek aktivasyon enerjisine gereksinim duyduğu tespit
edilmiştir.

Keywords

Yağ asidi bileşimi, Tokoferol, Oksidasyon, Peroksit sayısı, Aktivasyon enerjisi

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