Volatile compounds and fatty acid composition of crude and refined hazelnut oils

Year 2018, , 104 - 110, 12.07.2018

Şeyma Şişik Oğraş , Güzin Kaban , Mükerrem Kaya

https://doi.org/10.17097/ataunizfd.392547

Cited By: 1

Abstract

The volatile compounds, as well as fatty acid
composition of crude and refined hazelnut oils, which are produced by different
brands in Turkey, were analyzed by GC/MS, using a solid phase microextraction
and GC/FID. Free fatty acid and peroxide value of samples were also determined.
In crude hazelnut oils, there were significant differences between brands, in
terms of propanoic acid, hexanoic acid, 1-octanol, heptanal, octanal, nonanal,
cyclopentane and heptane. In contrast, only a few volatile compounds were
determined in refined oil samples. In refined samples, major differences have
been detected in terms of nonanal, trans-2-decenal and 2-octyl furan. The
refining process usually decreased the amount and counts of volatile compounds.
The industrial refining of the oils did not cause any significant changes in
the fatty acid composition of the samples. However, the refining process caused
a decrease in the free fatty acid content and the peroxide value of hazelnut
oils.

Keywords

Fatty acid composition, Hazelnut oil, Volatile compound

Ham ve Rafine Fındık Yağlarının Uçucu Bileşikleri ve Yağ Asidi Kompozisyonu

Abstract

Türkiye'deki farklı
firmalar tarafından üretilen ham ve rafine edilmiş fındık yağlarının yağ asidi
bileşiminin yanı sıra uçucu bileşikleri katı faz mikro ekstraksiyon
kullanılarak GC/MS ve GC/FID ile analiz edilmiştir. Örneklerin serbest yağ
asidi içeriği ve peroksit değerleri de belirlenmiştir. Ham fındık yağlarında,
firmalar arasında propanoik asit, heksanoik asit, 1-oktanol, heptanal, oktanal,
nonanal, siklopentan ve heptan açısından önemli farklılıklar olmuştur. Buna
karşılık, rafine yağ örneklerinde sadece birkaç uçucu bileşik belirlenmiştir.
Rafine örneklerde, nonanal, trans-2-dekenal ve 2-oktil furan açısından önemli
farklılıklar tespit edilmiştir. Rafinasyon işlemi genellikle uçucu bileşiklerin
miktarını ve sayısını azaltmıştır. Yağların endüstriyel rafinasyonu, örneklerin
yağ asidi bileşiminde önemli bir değişikliğe neden olmamıştır. Bununla
birlikte, rafinasyon işlemi fındık yağlarının serbest yağ asidi içeriği ve
peroksit değerinde bir azalmaya neden olmuştur.

Keywords

Yağ asidi kompozisyonu, fındık yağı, uçucu bileşikler

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