YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİ

Abstract

Tüketicilerin temiz etiketli gıdalara olan yöneliminin artmasıyla birlikte gıda endüstrisi sentetik gıda bileşenlerine alternatif olarak kullanılabilecek doğal içeriklerin arayışına girmiştir. Yemeklik yağlar ve yağlı gıdaların raf ömrünü kısıtlayan temel unsur lipit oksidasyonudur ve bunu engellemek için gıdalara antioksidanlar ilave edilmektedir. Gıdaların lipit oksidasyonuna dayanıklılıkları oksidatif stabilitelerini belirler ve bu özellik yüksek sıcaklıklarda hızlandırılmış yöntemlerle ölçülebilmektedir. Bu çalışmada, yeşil çay ekstraktının yaygın tüketilen bitkisel yemeklik yağlarda (Ayçiçek, soya ve fındık) doğal antioksidan olarak kullanımıyla oksidatif stabilitelerinde meydana gelen değişimler, kinetik yöntemler kullanılarak yüksek sıcaklıklarda elde edilen verilerin ortam sıcaklığına uyarlamalarına da değinilerek ele alınmıştır. Sonuçlara göre, yeşil çay ekstraktı (YÇE) eklenen örneklerde indüksiyon periyodu beklendiği şekilde daha yüksek bulunurken, YÇE eklenen örneklerde reaksiyon hız sabiti (k) ve Q10 değerleri, YÇE eklenmemiş olan bitkisel yağlara kıyasla daha düşük çıkmıştır. YÇE eklenmiş bitkisel yağların aktivasyon enerjilerinin (Ea) de arttığı görülmüştür. Yüksek Ea değeri, lipit oksidasyonuna karşı direncin yüksek olduğu anlamına gelmektedir.

Keywords

• Yeşil çay
• Ayçiçek yağı
• Lipit oksidasyonu
• Çay ekstraktı
• Ransimat
• İndüksiyon periyodu

EVALUATION OF THE EFFECT OF GREEN TEA EXTRACT UTILIZATION AS A NATURAL ANTIOXIDANT IN SUNFLOWER, SOYBEAN AND HAZELNUT OIL ON OXIDATIVE STABILITY BY KINETIC AND THERMODYNAMIC STUDIES

Abstract

With the increasing attention of consumers for clean-label foods, the food industry has been in search of natural ingredients as alternatives to synthetic ones. The main factor limiting the shelf life of edible oils is lipid oxidation, and antioxidants are added to foods to prevent this. The resistance of foods to lipid oxidation determines their oxidative stability, which can be measured by accelerated methods at elevated temperatures. In this study, the oxidative stability of widely consumed vegetable edible oils (sunflower, soybean and hazelnut) and the effect of green tea extract as a natural antioxidant were discussed, using exploration of data to ambient temperature by kinetic methods. As a result, the induction period was higher, and the reaction rate constant and Q10 values were lower in the samples with green tea extract (GTE). Moreover, the activation energies of vegetable oils with added GTE were higher.

Keywords

• Green tea
• Sunflower oil
• Lipid oxidation
• Tea extract
• Rancimat
• Induction period

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