Effects of Different Natural Antioxidants on Physical Properties of Peanut Oil During Frying

Year 2014, Volume: 12 Issue: 1, 35 - 42, 01.03.2014

Emin Yılmaz Buket Aydeniz

Abstract

In this study, the phenolic extracts obtained from green tea leaves YCE , grape seeds UCE , tomatoes LPE and γoryzanol isolated from rice bran oil SGO were enriched into peanut oil which is a suitable oil for frying and their effects were investigated on physical properties of the frying oil at actual frying conditions 7 consecutive days at 180oC for 5h/day . As control group, butylated hydroxyanisol BHA and butylated hydroxytoluen BHT were used. The ranges of measurements in the treatment groups were; L value 52.68-41.42 , a*value 3.41-5.26 , b* value 5.30-10.46 , turbidity 0.70-10.40 NTU , viscosity 69.57-442.00 cP , smoke point 233.50-168.35°C , total polar material 14.52-88.50% and the oil absorbed by dough 3.62-14.22% . In general, additions of natural antioxidant extracts have shown to retard oil deterioration and to improve the quality of the fried foods. Especially, γ-oryzanol enriched oil has shown to improve color and smoking point values of the frying oil, and to reduce the absorbed fat level. It was shown that natural antioxidant extract can be used safely in frying oils

Keywords

Peanut oil, Green tea, Resveratrol, Lycopen, Gama oryzanol

Farklı Doğal Antioksidanların Kızartma Süresince Yer Fıstığı Yağının Fiziksel Özellikleri Üzerine Etkileri

Abstract

Çalışmada, yeşil çay yaprağı YCE , üzüm çekirdeği UCE ve domatesten LPE üretilen ekstraktlar ile pirinç kepeği yağından izole edilen saf γ-oryzanol SGO kızartma için ideal bir materyal olan yerfıstığı yağına ilave edilmiş ve gerçek kızartma koşullarında 180°C, 7 gün, 5 saat/gün yağın fiziksel özellikleri üzerine olan etkileri incelenmiştir. Kontrol grubu olarak da bütillendirilmiş hidroksi anisol BHA ve bütillendirilmiş hidroksi toluen BHT kullanılmıştır. Tüm deneme gruplarında ölçümlerden elde edilen aralıklar şöyledir; L değeri 52.68-41.42 , a* değeri 3.41-5.26 , b* değeri -5.30-10.46 , bulanıklık 0.70-10.40 NTU , viskozite 69.57-442.00 cP , dumanlanma noktası 233.50-168.35 oC , toplam polar madde % 14.52-88.50 ve hamurların adsorbe ettiği yağ miktarı % 3.62-14.22 . Genel olarak doğal antioksidanlarla katkılamanın, yağın bozulmasının geciktirilmesi ve kızartılan gıdanın kalitesinin iyileştirilmesinde pozitif etkilere sahip oldukları görülmüştür. Özellikle SGO ile katkılamanın yağın renk değeri, dumanlanma noktası ve absorbe edilen yağ düzeyinin minimize edilmesinde başarı sağladığı tespit edilmiştir. Doğal antioksidan ekstraktlarının kızartma yağlarında da güvenle kullanılabileceği gösterilmiştir

Keywords

Yer fıstığı yağı, Yeşil çay, Resveratrol, Likopen, Gama orizanol

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