Rafinasyon İşlem Basamaklarının Ayçiçek Yağının Yağ Asidi, Sterol ve Uçucu Bileşen Kompozisyonuna Etkisi

Abstract

Çalışmanın amacı rafinasyon işleminin ayçiçek yağının yağ asidi, sterol ve uçucu bileşen kompozisyonuna etkisinin belirlenmesidir. Bu amaçla ham ayçiçek yağı nötralizasyon, vaksların uzaklaştırılması, ağartma, vinterizasyon ve deodorizasyon aşamalarından geçirilerek rafine edilmiştir. Çalışma sonuçları rafinasyon işlemi sonucunda ayçiçek yağının linoleik asit miktarı ile birlikte toplam çoklu doymamış yağ asidi miktarının azaldığını, oleik asit miktarının ise arttığını göstermiştir. Rafinasyon işlemi ile birlikte örneklerin toplam sterollerinde % 43.69 oranında bir kayıp meydana gelmiş, benzer bir düşüş başlıca steroller olan β-sitosterol, kampesterol ve stigmasterol için de kaydedilmiştir. Toplam uçucu bileşen miktarı rafinasyon işlemi ile % 14.51 azalmış, en yüksek uçucu bileşen miktarı ise ağartma aşamasında tespit edilmiştir.

Keywords

• Ayçiçek yağı,rafinasyon,sterol,uçucu bileşen,yağ asidi

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