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EVALUATION OF TOTAL ANTIOXIDANT AMOUNT AND OXIDATION STABILITY IN EDIBLE OILS

Year 2019, Issue: 042, 19 - 26, 27.06.2019

Abstract

The DPPH method is one of the most commonly used methods of measuring the total antioxidant level of many food products. The Schaal furnace test, the Active Oxygen Method (AOM) and the Rancimat analysis method are methods used to determine the oxidation stability of oils. In this study, the oxidation stability of refined sunflower oil, refined corn oil and extra virgin olive oil was analyzed with ransimat 743 total antioxidant value was determined by DPPH method. The relationship between total antioxidant amount and oxidation stability has been determined. According to the results of the study, the highest antioxidant content and oxidation stability has determined as oil extra virgin olive oil and the lowest refined sunflower oil. Although the oils are different, antioxidant oils have been shown to have a positive effect on oxidation stability. The activity of the DPPH solution in methyl alcohol has maintained at room temperature and in the dark has also evaluated and the activity decreased 3.45% at 15 minutes; decreased 6.21% at the 30th minute; decreased 17.53%. at the 45th minute.

References

  • [1] D. C. Christodouleas, C. Fotakis, and A. C. Calokerinos, (2015), Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils, Food Anal. Methods, 8(5), 1294–1302.
  • [2] M. S. Blois, (1958), Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, 181, 1199–1200.
  • [3] W. Brand-Williams, M. E. Cuvelier, and C. Berset, (1995), “Use of a Free Radical Method to Evaluate Antioxidant Activity,” Leb. u.-Technol, 30(28), 25–30.
  • [4] R. Singh. and K. Sagar B., (2011), “Genesis and development of DPPH method of antioxidant assay,” J Food Sci Technol., 48(4), 412–422.
  • [5] S. S. Ali, N. Kasoju, A. Luthra, A. Singh, H. Sharanabasava, A. Sahu, and U. Bora, (2008), “Indian medicinal herbs as sources of antioxidants Indian medicinal herbs as sources of antioxidants,” Food Res. Int., 41, 1–15.
  • [6] S. Mukherjee, S. Dugad, R. Bhandare, N. Pawar, S. Jagtap, P. K. Pawar, and O. Kulkarni, (2011), “Evaluation of comparative free-radical quenching potential of Brahmi ( Bacopa monnieri ) and Mandookparni ( Centella asiatica ),” Ayu, 32(2), 258–264.
  • [7] V. Nyau, S. Prakash, J. Rodrigues, and J. Farrant, (2015), “Antioxidant Activities of Bambara Groundnuts as Assessed by FRAP and DPPH Assays,” 3(1), 7–11.
  • [8] S. O. Okoh, O. T. Asekun, O. B. Familoni, A. J. Afolayan, and S. Africa, (2014), “Antioxidant and Free Radical Scavenging Capacity of Seed and Shell Essential Oils Extracted from,” Antioxidants, 3, 278–287.
  • [9] E. N. Frankel and A. S. Meyer, (2000), “The problems of using one-dimensional methods toevaluate multifunctional food and biological antioxidants,” J. Sci. Food Agric., 80(13), 1925–1941.
  • [10] D. Villa˜no, M. S. Fern´andez-Pach´on, M. L. Moy´a, A. M. Troncoso, and M. C. Garc´ıa-Parrilla, (2007), “Radical scavenging ability of polyphenolic compounds towards DPPH free radical . Talanta,” Talanta, 71(1), 230–235.
  • [11] K. Marxen, K. H. Vanselow, S. Lippemeier, R. Hintze, A. Ruser, and U. Hansen, (2007), “Determination of DPPH Radical Oxidation Caused by Methanolic Extracts of Some Microalgal Species by Linear Regression Analysis of Spectrophotometric Measurements,” 2080–2095.
  • [12] B. Özcelik, J. Lee, and D. B. Min, (2003), “Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl,” Food Chem. Toxicol., 68(2), 487–490.
  • [13] J. Alberto and M. Pérez, (2013), “Chemistry of Natural Antioxidants and Studies Performed with Different Plants Collected in Mexico,” Oxidative Stress Chronic Degener. Dis. - A Role Antioxidants, 59–85.
  • [14] B. A. A. Carelli, I. C. Franco, and G. H. Crapiste, (2005), “Effectiveness of added natural antioxidants in sunflower oil,” 56, 303–310.
  • [15] “Oxidation stability of oils and fats – Rancimat method Metrohm.”
  • [16] R. Farhoosh, (2007), “Shelf-life prediction of edible fats and oils using Rancimat,” 19(10), 232–234.
  • [17] M. E. Embuscado, (2015), Handbook of Antioxidants for Food Preservation.
  • [18] P. J. Van, (1995), Methods to Access Quality and Stability of Oils and Fat-Containing Foods.
  • [19] R. Griffiths, “Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients''.
  • [20] J. Dominguez Brando and A. V. Sarquis, (2012), “Challenges for the Sunflower Oil Market for 2020''.
  • [21] M. Andjelkovic, S. Acun, V. Van Hoed, R. Verhe, and J. Van Camp, (2009), “Chemical Composition of Turkish Olive Oil – Ayvalik,” 86, 135–140.
  • [22] B. P. Martin-Moreno JM, Willett WC, Gorgojo L, Banegas JR, Rodriguez-Artalejo F, Fernandez-Rodriguez JC, Maisonneuve P, (1994), “Dietary fat, olive oil intake and breast cancer risk,” İnternational J. cancer, 58(6), 774–780.
  • [23] L. L. la Vecchia C, Negri E, Franceschi S, Decarli A, Giacosa A, (1995), “Olive oil, other dietary fats, and the risk of breast cancer (Italy).,” Cancer Causes Control, 6(6), 545–550.
  • [24] A. M. Bhaskarapillai Binukumar, (2005), “Dietary fat and risk of breast cancer,” World J. Surg. Oncol.

YEMEKLİK YAĞLARDA TOPLAM ANTİOKSİDAN MİKTARININ VE OKSİDASYON KARARLILIĞININ DEĞERLENDİRİLMESİ

Year 2019, Issue: 042, 19 - 26, 27.06.2019

Abstract

DPPH metodu birçok gıda ürününün toplam antioksidan seviyesinin ölçülmesinde en çok kullanılan metotlardan biridir. Schaal fırın testi, Aktif Oksijen Metodu (AOM) ve Ransimat analiz metodu yağların oksidasyon kararlılığının tespitinde kullanılan metotlardır. Bu çalışmada rafine ayçiçek yağı, rafine mısırözü yağı ve sızma zeytinyağının oksidasyon kararlılıkları ransimat 743 ile toplam antioksidan tayini DPPH metodu yardımıyla tespit edilmiş toplam antioksidan miktarıyla oksidasyon kararlılığı arasındaki ilişki tespit edilmeye çalışılmıştır. Çalışmanın sonucuna göre antioksidan içeriği ve oksidasyon kararlılığı en yüksek yağ sızma zeytinyağı, en düşük Rafine ayçiçek yağı olarak tespit edilmiştir. Yağların farklı olmasına rağmen antioksidan içeriğin yağların oksidasyon kararlılıklarına olumlu etki yaptığı gözlenmiştir. Oda sıcaklığında ve karanlıkta muhafaza edilen metil alkol içinde DPPH çözeltisinin etkinliği de değerlendirilmiş olup 15. Dakikada etkinliği %3,45 azalmış; 30. Dakikada %6,21 azalmış; 45. Dakikada ise %17,53 azalmıştır.

References

  • [1] D. C. Christodouleas, C. Fotakis, and A. C. Calokerinos, (2015), Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils, Food Anal. Methods, 8(5), 1294–1302.
  • [2] M. S. Blois, (1958), Antioxidant Determinations by the Use of a Stable Free Radical,” Nature, 181, 1199–1200.
  • [3] W. Brand-Williams, M. E. Cuvelier, and C. Berset, (1995), “Use of a Free Radical Method to Evaluate Antioxidant Activity,” Leb. u.-Technol, 30(28), 25–30.
  • [4] R. Singh. and K. Sagar B., (2011), “Genesis and development of DPPH method of antioxidant assay,” J Food Sci Technol., 48(4), 412–422.
  • [5] S. S. Ali, N. Kasoju, A. Luthra, A. Singh, H. Sharanabasava, A. Sahu, and U. Bora, (2008), “Indian medicinal herbs as sources of antioxidants Indian medicinal herbs as sources of antioxidants,” Food Res. Int., 41, 1–15.
  • [6] S. Mukherjee, S. Dugad, R. Bhandare, N. Pawar, S. Jagtap, P. K. Pawar, and O. Kulkarni, (2011), “Evaluation of comparative free-radical quenching potential of Brahmi ( Bacopa monnieri ) and Mandookparni ( Centella asiatica ),” Ayu, 32(2), 258–264.
  • [7] V. Nyau, S. Prakash, J. Rodrigues, and J. Farrant, (2015), “Antioxidant Activities of Bambara Groundnuts as Assessed by FRAP and DPPH Assays,” 3(1), 7–11.
  • [8] S. O. Okoh, O. T. Asekun, O. B. Familoni, A. J. Afolayan, and S. Africa, (2014), “Antioxidant and Free Radical Scavenging Capacity of Seed and Shell Essential Oils Extracted from,” Antioxidants, 3, 278–287.
  • [9] E. N. Frankel and A. S. Meyer, (2000), “The problems of using one-dimensional methods toevaluate multifunctional food and biological antioxidants,” J. Sci. Food Agric., 80(13), 1925–1941.
  • [10] D. Villa˜no, M. S. Fern´andez-Pach´on, M. L. Moy´a, A. M. Troncoso, and M. C. Garc´ıa-Parrilla, (2007), “Radical scavenging ability of polyphenolic compounds towards DPPH free radical . Talanta,” Talanta, 71(1), 230–235.
  • [11] K. Marxen, K. H. Vanselow, S. Lippemeier, R. Hintze, A. Ruser, and U. Hansen, (2007), “Determination of DPPH Radical Oxidation Caused by Methanolic Extracts of Some Microalgal Species by Linear Regression Analysis of Spectrophotometric Measurements,” 2080–2095.
  • [12] B. Özcelik, J. Lee, and D. B. Min, (2003), “Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl,” Food Chem. Toxicol., 68(2), 487–490.
  • [13] J. Alberto and M. Pérez, (2013), “Chemistry of Natural Antioxidants and Studies Performed with Different Plants Collected in Mexico,” Oxidative Stress Chronic Degener. Dis. - A Role Antioxidants, 59–85.
  • [14] B. A. A. Carelli, I. C. Franco, and G. H. Crapiste, (2005), “Effectiveness of added natural antioxidants in sunflower oil,” 56, 303–310.
  • [15] “Oxidation stability of oils and fats – Rancimat method Metrohm.”
  • [16] R. Farhoosh, (2007), “Shelf-life prediction of edible fats and oils using Rancimat,” 19(10), 232–234.
  • [17] M. E. Embuscado, (2015), Handbook of Antioxidants for Food Preservation.
  • [18] P. J. Van, (1995), Methods to Access Quality and Stability of Oils and Fat-Containing Foods.
  • [19] R. Griffiths, “Importance of Oxidative Stability in the Shelf Life of Foods and Ingredients''.
  • [20] J. Dominguez Brando and A. V. Sarquis, (2012), “Challenges for the Sunflower Oil Market for 2020''.
  • [21] M. Andjelkovic, S. Acun, V. Van Hoed, R. Verhe, and J. Van Camp, (2009), “Chemical Composition of Turkish Olive Oil – Ayvalik,” 86, 135–140.
  • [22] B. P. Martin-Moreno JM, Willett WC, Gorgojo L, Banegas JR, Rodriguez-Artalejo F, Fernandez-Rodriguez JC, Maisonneuve P, (1994), “Dietary fat, olive oil intake and breast cancer risk,” İnternational J. cancer, 58(6), 774–780.
  • [23] L. L. la Vecchia C, Negri E, Franceschi S, Decarli A, Giacosa A, (1995), “Olive oil, other dietary fats, and the risk of breast cancer (Italy).,” Cancer Causes Control, 6(6), 545–550.
  • [24] A. M. Bhaskarapillai Binukumar, (2005), “Dietary fat and risk of breast cancer,” World J. Surg. Oncol.
There are 24 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ayşegül Türk Baydır 0000-0003-3014-3152

Publication Date June 27, 2019
Published in Issue Year 2019 Issue: 042

Cite

APA Türk Baydır, A. (2019). YEMEKLİK YAĞLARDA TOPLAM ANTİOKSİDAN MİKTARININ VE OKSİDASYON KARARLILIĞININ DEĞERLENDİRİLMESİ. Journal of Science and Technology of Dumlupınar University(042), 19-26.

HAZİRAN 2020'den itibaren Journal of Scientific Reports-A adı altında ingilizce olarak yayın hayatına devam edecektir.