EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL

Year 2018, , 333 - 346, 08.03.2018

Ayhan Baştürk , Bahattin Tabar

https://doi.org/10.15237/gida.GD17115

Cited By: 2

Abstract

The aim of this study was to
evaluate the performance of 7 different plant extracts on prevention of
sunflower oil oxidation. Sunflower oil samples enriched with different herbal
extracts were subjected to accelerated oxidation conditions at 25, 50 and 75 °C for 21 days of storage. Peroxide value (PV), malondialdehyde (MAD),
conjugated dien (K₂₃₂) and trien (K₂₇₀) values were
determined initially before the storage, and at the 7^th, 14^th
and 21^st day of storage. In addition, antioxidant activities of the
ingredients used as antioxidant source were analyzed by DPPH (EC₅₀)
test. PV, MAD, K₂₃₂ and K₂₇₀ values increased by the
increase of the storage temperature during the storage period. Especially, rosemary
extract (RE) was found to be as effective as sumac (SM) and nettle (NE)
extracts, natural tocopherols of the refined sunflower oil, AP and BHT used as
a reference antioxidant, in deferral of formation of primary oxidation
products. Similarly, RE, SE and ginger (GE) extract was quite effective in
deferring the formation of secondary oxidation products. It is concluded that
RE, SM, NE and GE were effective in prevention of oxidation and improving the
oxidative stability of sunflower oil, and thus, they may be used commercially
in food industry to provide longer shelf life for edible oils and oily
products.

Keywords

Herbal extract, Sunflower oil, Oxidative stability, Antioxidant activity

FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ

Abstract

Bu çalışmanın amacı, 7 farklı bitki ekstraktının ayçiçek
yağında oksidasyonu engelleme performanslarını değerlendirmektir. Farklı bitki
ekstraktları ilave edilmiş ayçiçeği yağı örnekleri, 25, 50 ve 75 °C’lerde 21
gün süre ile hızlandırılmış oksidasyona tabi tutulmuştur. Depolama öncesi, 7.,
14. ve 21. günlerde numuneler alınarak peroksit değeri (PD), malondialdehit
(MAD), konjuge dien (K₂₃₂) ve konjuge trien (K₂₇₀)
analizleri yapılmıştır. Ayrıca antioksidan olarak kullanılan maddelerin
antioksidan aktiviteleri DPPH (EC₅₀) testi ile belirlenmiştir. PD,
MAD, K₂₃₂ ve K₂₇₀ değerleri depolama sıcaklığı ve süresi
artışına paralel olarak artmıştır. Özellikle birincil oksidasyon ürünlerinin
oluşumunu geciktirmede biberiye ekstraktı (BB), sumak ekstraktı (SM) ve ısırgan
ekstraktı (IS) referans antioksidan olarak kullanılan BHT, tokoferol (TOC) ve
AP kadar etkili olmuştur. İkincil oksidasyon ürünleri oluşumunu geciktirmede
ise ekstraktlardan BB, SM ve zencefil ekstraktı (ZC) etkili olmuştur. BB, SM,
IS ve ZC ekstraktlarının oksidasyonu geciktirerek, ayçiçek yağının oksidatif
stabilitesini arttırdığı ve gıda sanayinde ticari olarak yağ oksidasyonunun
geciktirilmesinde kullanılabileceği sonucuna varılmıştır.

Keywords

Bitkisel ekstrakt, Ayçiçek yağı, Oksidatif stabilite, Antioksidan aktivite

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