SOĞUK PRESLENMİŞ HAŞHAŞ (Papaver somniferum L.) TOHUMU YAĞININ BAZI TİCARİ YAĞLARLA BİRLİKTE TERMAL OKSİDASYONUNUN ARAŞTIRILMASI

Abstract

Bu çalışmada, haşhaş tohumu yağı (PSO), rafine mısır yağı (CO), fındık yağı (HO) ve ceviz yağı (WO)'nın termal oksidatif stabilitesi incelendi. Yağ örnekleri 180℃'de, 5 dakika boyunca, 12 kez ısıtıldı. Çalışma sırasında, toplam polar madde miktarı (TPM) ve antioksidan aktivite kapasitesindeki (DPPH) değişim, oksidasyon derecesini gösteren diğer parametreler ile birlikte incelendi. Uygulanan ısıtma işlemleri ile birlikte yağ örneklerinin serbest yağ asidi içeriği (FFA), peroksit değeri (PV), p-Anisidin değeri (p-AV), TPM, konjuge dien (CD) ve konjuge trien (CT) değerlerinde önemli bir artış gözlendi (P<0.05). Bunun yanında, antioksidan aktivite kapasiteleri ise önemli oranda azaldı (P<0.05). Genellikle, başlangıç değerlerine göre, PSO örneklerinde p-AV (66.89), TPM (%16.17) ve antioksidan aktivite kapasitesinde (%46.08) ortaya çıkan değişim diğer yağlara göre daha düşüktü. Bu durum fenolik maddeler ve tokoferol içeriği ile ilişkili olabilir. Çalışma sonunda, soğuk preslenmiş haşhaş tohumu yağının alternatif yemelik bir yağ olabileceği sonucuna varılmıştır.

Keywords

• bitkisel yağlar
• antioksidan kapasite
• fındık
• ceviz

INVESTIGATION OF THERMAL OXIDATION OF COLD PRESSED POPPY (Papaver somniferum L.) SEED OIL WITH SOME EDIBLE OILS

Abstract

The thermal oxidative stability of poppy seed oil (PSO) and refined corn oil (CO), hazelnut oil (HO), walnut oil (WO) were examined. The samples were heated 12 times at 180℃ for 5 minutes. The change in total polar matter amount (TPM) and antioxidative capacity level (DPPH), along with some parameters indicating the degree of oxidation, were examined during the study. A significant increase was observed in free fatty acid (FFA), peroxide value (PV), p-Anisidine value (p-AV), conjugated diene (CD), conjugated triene (CT) and TPM of the samples with the applied heating processes (P<0.05). However, antioxidative capacity levels decreased significantly (P<0.05). Generally, according to initial values, changes in p-AV (66.89), TPM (16.17%) and antioxidative capacity level (46.08%) were observed to be lower in PSO than in other oils. This may be related to the phenolics and tocopherol content. The study was concluded that poppy seed oil could be alternative edible oil.

Keywords

• vegetable oils
• antioxidative capacity
• hazelnut
• walnut

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