Zeytinyağının Bazı Fiziko-Kimyasal Özellikleri Üzerine, Ticari Antioksidan ve Esansiyel Yağ Bileşenlerinin Etkilerinin Belirlenmesi

Year 2020, Issue: 18, 964 - 972, 15.04.2020

Erman Duman Mehmet Özcan Sabire Duman

https://doi.org/10.31590/ejosat.717615

Abstract

Bu çalışmada, 60oC de birkaç baharat esansiyel yağının ve bazı bileşenlerin % 0.1 seviyesinde, zeytinyağının oksidatif stabilitesi üzerindeki antioksidan aktivitesi belirlenmiştir.
Araştırma sonuçlarına göre, zeytinyağına farklı ilaveler ile yağın serbest yağ asitliği değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla % 1.61-2.01, % 1.81-2.17, % 1.67-2.23, %1.79-2.62 arasında değişmiştir. Peroksit sayısı değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg arasında değişmiştir. Viskozite değerleri, 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas arasında değişmiştir. Araştırmanın ilk haftasında yağın peroksit değerleri 11.98 meq O2 / kg ile 15.10 meq O2 / kg (p <0.05) arasında değişmiştir. En zayıf etki, sater yağında belirlenmiştir. Thujene en yüksek antioksidan etkiyi göstermiş olup, ardından okaliptol, ocimene, mersin beyazı, BHA (bütillenmiş hidroksianisol) ve rezene izlemiştir. Zeytinyağlarının yağ asidi bileşimleri, esansansiyal yağlardan (% 0.1) ve buna karşılık gelen bazı bileşenlerden (% 0.01) kısmen etkilenmiştir. Zeytin yağının toplam yağ asidi miktarı % 96,86 ile% 99,99 arasında değişmiştir. En çok etkilenen yağ asitleri linoleik asit, ardından oleik ve linolenik asitler olmuştur.

Keywords

Esansiyel yağ, BHA, antioksidan aktivite, peroksit değeri, sızma zeytin yağı

Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil

Abstract

In this study, the effects of several spice essential oil and some constituents on the oxidative stability of olive oil at 0.1% level of essential oils at 60oC was determined. Free fatty acid values of olive oil with different additives along at first-four weeks were changed between 1.61-2.01 %, 1.81-2.17 %, 1.67-2.23 %, 1.79-2.62% respectively. Peroxide values of olive oil with different additives along at first-four weeks were changed between 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg respectively. Viscosity values of olive oil with different additives along at first-four weeks were changed between 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas respectively. Thujene exhibited the highest antioxidant effect, followed by eucalyptol, ocimene, myrtle-white, BHA (butylated hydroxyanisole), fennel and savory-sater essential oil respectively. Fatty acid compositions of olive oils had been partly affected from essential oil (0.1%) and some corresponding constituents (0.01%).Total amount of fatty acids changed between 96.86% to 99.99%. The most effected acids were linoleic acid, followed oleic and linolenic acids.

Keywords

Essential oil, BHA, antioxidant activity, peroxide value, viscosity, virgin olive oil

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