PORTAKAL VE HİNDİSTAN CEVİZİ YAĞI EMÜLSİYONLARI VE FISTIK EZMELERİNDE KULLANIMLARI

Abstract

Bu çalışmada, portakal esansiyel yağı ve hindistan cevizi yağı emülsiyonları ve bunların karışımları hazırlanmış ve lipit oksidasyonunu önlemek amacıyla fıstık ezmelerine eklenmiştir. Emülgatör olarak sodyum kazeinat ve homojenizasyon tekniği olarak ultrasonikasyon kullanılmıştır. Portakal esansiyel yağı içeren emülsiyonların hindistan cevizi yağı içeren diğer emülsiyonlardan daha yüksek toplam fenolik içeriğine ve antioksidan kapasiteye sahip olduğu belirlenmiştir (P<0.05). Depolamanın sonunda (20. gün) ultrasonikasyon uygulanmış emülsiyonları içeren örneklerin TBARS değerlerinin diğer denemelere göre oldukça yüksek olduğu gözlemlenmiştir (P<0.05). Ultrasonikasyon uygulanmış emülsiyonları içeren örneklerin L* (parlaklık) değeri diğer örneklerden daha düşük olarak belirlenmiştir (P<0.05). Sonuçlar, bu emülsiyonların fıstık ezmesine ilave edilmesinin lipit oksidasyonunu baskılamada etkili olduğunu, ancak yağların antioksidan özelliklerini artırmak amacıyla emülsiyonların nano boyutta üretilmesine yönelik daha fazla araştırmaya ihtiyaç olduğunu göstermiştir.

Keywords

• Fıstık ezmesi,Portakal yağı,Hindistancevizi yağı,Ultrasonikasyon,Emülsiyon

EMULSIONS OF ORANGE AND COCONUT OILS AND THEIR USE IN PEANUT BUTTERS

Abstract

In this study, orange essential oil and coconot oil emulsions and their mixtures were prepared and added to peanut butter to prevent lipid oxidation. Sodium caseinate was used as an emulsifier and ultrasonication was used for homogenization. Emulsions containing orange essential oil had a higher total phenolic content and antioxidant capacity than the coconut oil emulsions (P<0.05). TBARS values of the peanut butters containing ultrasonicated emulsions were considerably higher than the other treatments (P <0.05) at the end of storage (20th day). Samples containing ultrasonicated emulsions had lower L* (lightness) values than the other samples (P <0.05). Results showed that addition of these emulsions into peanut butters was effective in suppressing the lipid oxidation, but still further research is needed to produce the emulsions in nanoscale so as to increase the antioxidant properties of the oils.

Keywords

• Peanut butter,Orange oil,Coconut oil,Ultrasonication,Emulsion

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