MİKRODALGA VE FIRINDA KAVURMA YÖNTEMLERİNİN BAMYA TOHUMU YAĞININ BİYOAKTİF BİLEŞENLERİ VE ANTİOKSİDATİF KAPASİTESİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada, bamya tohumlarına fırın (60-90℃) ve mikrodalga (600-800 W) ortamında kavurma işlemi uygulandı, ardından presleme yöntemi ile yağları ekstrakte edildi. Kavurma işleminin yağ örneklerinde oluşturduğu değişiklikler, çeşitli kalite parametreleri kullanılarak incelendi. Örneklerdeki peroksit değeri (1.853-1.530 meq O2/kg) ve Vitamin A miktarı (0.022-0.005 mg/kg) azalırken, Vitamin K1 ise değişmedi. Bazı örneklerde azalma olmasına rağmen, genellikle Vitamin E miktarı, toplam fenolik içerik ve antioksidan kapasite düzeyi arttı (P˂0.05). Yağ örneklerinde palmitik (%29.27-29.55), stearik (%3.91-3.95), oleik (%19.56-19.61) ve linoleik asit (%39.96-40.13) birincil yağ asitleri olarak tespit edildi. Çalışma sonunda fırında kavurma uygulanan örneklerdeki Vitamin E ve fenolik madde içeriğinin daha yüksek olduğu görüldü. Bu durumun oksidatif stabilite üzerinde olumlu etki oluşturmasından dolayı, fırının mikrodalgaya göre daha avantajlı olduğu söylenebilir.

Keywords

• Bamya tohumu yağı
• fenolikler
• kavurma
• vitaminler

EFFECT OF MICROWAVE AND OVEN ROASTING METHODS ON BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY OF OKRA SEED OIL

Abstract

In this study, okra seeds were roasted in an oven (60-90℃) and a microwave (600-800 W), and the oils were extracted by pressing. Changes in oil samples due to roasting were investigated using a range of quality parameters. The peroxide value (1.853-1.530 meq O2/kg) and Vitamin A levels (0.022-0.005 mg/kg) in the samples decreased, while the Vitamin K1 level remained unchanged. Some samples showed a decrease, while Vitamin E levels, total phenolic content, and antioxidant capacity generally increased (P˂0.05). Palmitic acid (29.27-29.55%), stearic acid (3.91-3.95%), oleic acid (19.56-19.61%), and linoleic acid (39.96-40.13%) were identified as the primary fatty acids in the samples. The study found that oven-roasted samples contain higher levels of Vitamin E and phenolics, which enhance oxidative stability. Therefore, it can be concluded that the oven is more advantageous than the microwave.

Keywords

• Okra seed oil
• phenolics
• roasting
• vitamins

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