Effect of Extraction Method on Biochemical Properties and Oxidative Stability of Apricot Seed Oil

Year 2016, Volume: 14 Issue: 4, 333 - 340, 01.12.2016

Sibel Uluata

Abstract

In this study, apricot seed oil ASO was extracted by using either cold-press CP-ASO or solvent extraction SEASO method. The effect of the extraction methods on chemical composition, antioxidant activity, oxidative stability and color of apricot seed oil was determined. Oleic acid with more than 70% ratio was the major fatty acid. The concentration of tocopherol isomers was in the order of γ>α>δ>β for both types of oils. Lag phase formation of lipid hydroperoxides, thiobarbituric acid reactive substances TBARS and rancimat induction period of SE-ASO were greater than those of CP-ASO’s. Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils

Keywords

Apricot seed oil, Solvent extraction, Cold-press oil, Oxidative stability, Antioxidant activity

Kayısı Çekirdek Yağının Biyokimyasal Özellikleri ve Oksidatif Stabilitesi Üzerine Ekstraksiyon Yönteminin Etkisi

Abstract

Bu çalışmada, kayısı çekirdek yağı ASO soğuk pres CP-ASO ve solvent ekstraksiyonu SE-ASO yöntemleri ile ekstrakte edilmiştir. Kayısı çekirdek yağlarının kimyasal kompozisyonu, antioksidan aktivitesi, oksidatif stabilitesi ve rengi üzerine ekstraksiyon yönteminin etkisi araştırılmıştır. Oleik asit, %70’den büyük bir oranla en fazla bulunan yağ asidi olarak belirlenmiştir. Her iki yağ içindeki tokoferol izomerlerinin konsantrasyonu sırasıyla γ>α>δ>β olarak belirlenmiştir. SE-ASO’nun lipid hidroperoksit ve TBARS 2-tiobarbiturik asit reaktif madde lag faz oluşumları ve indüksiyon periyodu CP-ASO’dan daha fazla olmuştur. Araştırma sonuçları yağ örneklerinin, yağ asidi kompozisyonu, TAG kompozisyonu, toplam fenolik içeriği ve rengi üzerine ekstraksiyon metodunun etkisi olmadığını göstermiştir. Ancak, yağların tokoferol içeriği, antioksidan aktivitesi ve oksidatif stabiliteleri üzerine ekstraksiyon yönteminin önemli seviyede etkisi bulunmuştur

Keywords

Kayısı çekirdek yağı, Solvent ekstraksiyonu, Oksidatif stabilite, Antioksidan aktivite

References

• FAO, Statistical Databases, http://faostat.fao.org/faostat (accessed on August 2015).
• Gómez, E.B., Lorenzo, Soriano, C., Marín, J., 1998. Amygdalin content in the seeds of several apricot cultivars. J. Sci. Food Agric. 77: 184-186.
• Durmaz, G., Karabulut, İ., Topçu, A., Asiltürk, M., Kutlu, T., 2009. Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil. J. Am. Oil Chem. Soc. 87(4): 401-409.
• Turan, S., Topcu A., Karabulut, I., Vural, H., Hayaloglu, A.A., 2007. Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J. Agric. Food Chem. 55: 10787-10794.
• Alpaslan, M., Hayta, M., 2006. Apricot Kernel: Physical and Chemical Properties. J. Am. Oil Chem. Soc. 83(5): 469-471.
• Seppanen, C.M., Song, Q., Saari Csallany, A., 2010. The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. J. Am. Oil Chem. Soc. 87(5): 469-481.
• Miraliakbari, H., Shahidi, F., 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111(2): 421-7.
• Moure, A. Cruz., J.M., Franco, D. Domínguez, J.M., Sineiro, J., Domínguez, H., Nşñez, M.J., Domínguez, H., Parajó, J.C., 2001. Natural antioxidants from residual sources. Food Chem. 72: 145-171.
• Aydeniz, B., Güneşer, O., Yılmaz, E., 2013. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. J. Am. Oil Chem. Soc. 9 (1): 99-110. [10] Siger, A.
• Nogala.-Kalucka., M., Lampart
• Szczapae, E., 2007. The content and antioxidant
• activity of phenolic compounds in cold- pressed
• plant oils. J. Lipids 15: 137-149.
• Bhatnagar, A.S., Gopala Krishna, A.G., 2014. Lipid classes and subclasses of cold-pressed and solvent-extracted oils from commercial ındian niger (Guizotia abyssinica L.f. Cass.) seed. J. Am. Oil Chem. Soc. 91(7): 1205-1216.
• Prescha, A., Grajzer, M., Dedyk, M., Grajeta, H., 2014. The antioxidant activity and oxidative stability of cold-pressed oils. J. Am. Oil Chem. Soc. 91: 1291-1301.
• Decker, E.A., 2002. Antioxidant mechanism. In Food Lipids: chemistry, nutrition and biotechnology, Akoh, C. C. M., D.B., Ed. Marcel Dekker: New York, 475-492p
• AOCS, 2002. Official methods of analysis of AOAC international. 17th ed.; Gaithersburg.
• Uluata, S., Ozdemir, N., 2012. Antioxidant activities and oxidative stabilities of some unconventional oilseeds. J. Am. Oil Chem. Soc. 89(4): 551-559.
• Turkish Food Codex Communique on Olive oil and Pomace oil (Commonique number 2010/36).
• Durmaz, G., Gokmen, V., 2011.Changes in oxidative phytochemical composition of Pistacia terebinthus oil with roasting. Food Chem. 128(2): 410-414.
• Gutfinger , T., 1981. Polyphenols in olive oils. J. Am. Oil Chem. Soc. 58: 966-968.
• Bondet, V., Brand-Williams, W.; Berset, C., 1997. Kinetics and Mechanisms of Antioxidant Activity using the DPPH• Free Radical Method. Lebensm Wiss. Technol. 30: 609-615.
• Re, R., Pellegrini., N., Proteggente, A., Pannala, A., Yang M., Rice-Evans, C., 1999. Antioxidant activity applying an ımproved ABTS radical cation decolorization assay free. Rad. Bio. Med. 29: 1231-1237.
• Huang, D.O., Hampsch-Woodill, B., Flanagan, J.A., Deemer, E.K., 2002. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated b-cyclodextrin as the solubility enhancer. J. Sci. Food Agric. 50: 1815-1821.
• Arranz, S., Cert, R., Perez-Jimenez, J., Cert, A., Saura-Calixto, F., 2008. Comparison between free radical scavenging capacity and oxidative stability of nut oils. Food Chem. 110(4): 985-90.
• AOCS, 1984. Official methods and recommended practices of the American Oil Chemists Society. 3rd ed.; AOCS Press: Champaign,.
• Kowalski, B., Ratusz, K., Kowalska, D., Bekas, W., 2004. Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry andRancimat Sci.Technol. 106(3): 165-169. Eur. J. Lipid
• Da Porto, C., Porretto, E., Decorti, D., 2013. Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds. Ultrasonics Sonochem. 20(4): 1076-80.
• Santos, O.V., Corrêa, N.C.F., Soares, F.A.S.M., Gioielli, L.A., Costa, CE. F., Lannes, S.C.S., 2012. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Res. Inter. 47(2): 253-258.
• Kıralan, S., Yorulmaz, A., Şimşek, A., Tekin, A., 2014. Classification of Turkish hazelnut oils based on their triacylglycerol structures by chemometric analysis. Eur. Food Res. Technol. 240(4): 679- 688.
• Kiralan, S.S., Dogu-Baykut, E., Kittipongpittaya, K., McClements, D.J., Decker, E.A., 2014. Increased antioxidant efficacy of tocopherols by surfactant solubilization in oil-in-water emulsions. J. Sci. Food Agric. 62(43): 10561-6.
• Bozan, B., Temelli, F., 2008. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource Technol. 99(14): 6354-6359.
• Waraho, T., McClements, D.J., Decker, E.A., 2011. Mechanisms of lipid oxidation in food dispersions. Trends in Food Sci. Techn. 22(1) :3-13.
• Orak, H.H., 2009. Use of natural plant extracts from agricultural byproducts alternative to synthetic antioxidants in stabiization of edible lipids. Akademik Gıda 7(1): 36-46.