Research Article
BibTex RIS Cite

ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ

Year 2021, Volume: 46 Issue: 2, 311 - 323, 23.03.2021
https://doi.org/10.15237/gida.GD20123

Abstract

Bu çalışmada rafinajlık zeytinyağı, sodyum hidroksit (NaOH), magnezyum oksit (MgO) ve kalsiyum hidroksit (Ca(OH)2) olacak şekilde farklı kuvvetteki alkaliler ile asitlik giderme işlemine, natürel ve asitle aktifleştirilmiş değişken oranlardaki (%0.1-%0.5-%0.9) ağartma toprakları ile renk açma işlemine tabi tutulmuştur. NaOH ve MgO ile SYA miktarının etkin biçimde azaldığı ve rafinasyon kaybının Ca(OH)2’ye göre düşük olduğu tespit edilmiştir. Başlangıç TOTOX değeri 152.02 olan rafinajlık yağlarda bu değerin NaOH ve MgO ile gerçekleştirilen asitlik giderme işlemleri sonrasında sırasıyla 47.82 ve 56.9’a düştüğü ancak Ca(OH)2 ile 123.53 düzeyinde kaldığı görülmektedir. Asitliği giderilen örnekler arasında en yüksek fenolik bileşen içeriği 175.3 mg/kg ile NaOH örneğinde tespit edilmiştir. Natürel ağartma topraklarının kullanılmasının biyoaktif bileşenler açısından önemli bir koruma sağlamadığı ancak artan oranlarda kullanıldığında işlem etkinliği açısından asitle aktifleştirilmiş topraklara göre daha etkin sonuçlar verdiği tespit edilmiştir.

Supporting Institution

TÜBİTAK

Project Number

118O183

Thanks

Bu çalışmaya 118O183 numaralı proje kapsamında destek sağlayan TÜBİTAK’a teşekkürlerimizi sunarız.

References

  • Boskou, D. (2009). Olive Oil: Minor Constituents and Health. (D. Boskou, Ed.). Boca Raton: CRC Press.
  • Brien, R. D. O., Farr, W. E. ve Wan, P. J. (2000). Introduction to Fats and Oils Technology. (R. D. O. Brien, W. E. Farr ve P. J. Wan, Ed.). Champaign, Illinois: AOCS Press.
  • Cmolik, J. ve Pokorny, J. (2000). Physical refining of edible oils. European Journal of Lipid Science and Technology, 102, 472–486.
  • De, B. K. ve Patel, J. D. (2011). Refining of rice bran oil by neutralization with calcium hydroxide. European Journal of Lipid Science and Technology, 113(9), 1161–1167. doi:10.1002/ejlt.201000343
  • Ghazani, S. M. (2012). The Influence of Traditional and Minimal Refining on the Minor Constituents of Canola Oil. The University of Guelph.
  • Ghazani, S. M., García-Llatas, G. ve Marangoni, A. G. (2013). Minor constituents in canola oil processed by traditional and minimal refining methods. Journal of the American Oil Chemists’ Society, 90, 743–756. doi:10.1007/s11746-013-2215-2
  • Ghazani, S. M. ve Marangoni, A. G. (2013). Minor components in canola oil and effects of refining on these constituents: A review. JAOCS, Journal of the American Oil Chemists’ Society, 90, 923–932. doi:10.1007/s11746-013-2254-8
  • Gıda Tarım ve Hayvancılık Bakanlığı. (2017). Zeytinyağı ve Pirina Yağı Tebliği. Türk Gıda Kodeksi. http://www.resmigazete.gov.tr/eskiler/2017/09/20170917-9-1.pdf adresinden erişildi.
  • Lucci, P., Bertoz, V., Pacetti, D., Moret, S. ve Conte, L. (2020). Effect of the refining process on total hydroxytyrosol, tyrosol, and tocopherol contents of olive oil. Foods, 9(3), 1–11. doi:10.3390/foods9030292
  • Pan, F., Wen, B., Wang, X., Ma, X., Zhao, J., Liu, C., … Dang, W. (2019). Effect of the chemical refining process on perilla seed oil composition and oxidative stability. Journal of Food Processing and Preservation, (November 2018), 1–10. doi:10.1111/jfpp.14094
  • Preedy, V. ve Watson, R. (2010). Olives and Olive oil in Health and Disease Prevention. (V. R. Preedy ve R. R. Watson, Ed.). London, UK: Elsevier Academic Press.
  • Sabah, E. ve Çelik, M. S. (2005). Sepiolite: An effective bleaching adsorbent for the physical refining of degummed rapeseed oil. Journal of the American Oil Chemists’ Society, 82, 911–916. doi:10.1007/s11746-005-1164-4
  • Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products. (F. Shahidi, Ed.) (6. Edition.). New York: John Wiley & Sons, Inc.
  • Sönmez, A., Özdikicierler, O. ve Gümüşkesen, A. S. (2018). Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach. La Rivista Italiana Delle Sostanze Grasse, XCV, 173–181.
  • Verhé, R., Verleyen, T., Van Hoed, V. ve De Greyt, W. (2008). Influence of refining of vegetable oils on minor components. Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 1, 55–69.

EVALUATION OF MINIMAL REFINING IN OLIVE OIL IN TERMS OF PROCESSING PERFORMANCE AND QUALITY CRITERIA

Year 2021, Volume: 46 Issue: 2, 311 - 323, 23.03.2021
https://doi.org/10.15237/gida.GD20123

Abstract

In this study, lampante olive oil was subjected to acidification treatment with alkalis with different strengths namely, sodium hydroxide (NaOH), magnesium oxide (MgO) and calcium hydroxide (Ca(OH)2) and bleached with natural and acid-activated bleaching earths at variable ratios (0.1% - 0.5% - 0.9%). A decrease in the amount of FFA effectively achieved with NaOH and MgO and the refining loss is lower than Ca(OH)2. Initial TOTOX value of 152.02, decreased to 47.82 and 56.9, respectively, after the de-acidification processes performed with NaOH and MgO, but remained at the level of Ca(OH)2 and 123.53. Among the neutralized samples, the highest phenolic component content was found in the NaOH sample with 175.3 mg/kg. The use of natural bleaching soils in bleaching processes does not provide significant protection in terms of bioactive components, but when used at increasing rates, it gives more effective results than acid activated soils in terms of processing efficiency.

Project Number

118O183

References

  • Boskou, D. (2009). Olive Oil: Minor Constituents and Health. (D. Boskou, Ed.). Boca Raton: CRC Press.
  • Brien, R. D. O., Farr, W. E. ve Wan, P. J. (2000). Introduction to Fats and Oils Technology. (R. D. O. Brien, W. E. Farr ve P. J. Wan, Ed.). Champaign, Illinois: AOCS Press.
  • Cmolik, J. ve Pokorny, J. (2000). Physical refining of edible oils. European Journal of Lipid Science and Technology, 102, 472–486.
  • De, B. K. ve Patel, J. D. (2011). Refining of rice bran oil by neutralization with calcium hydroxide. European Journal of Lipid Science and Technology, 113(9), 1161–1167. doi:10.1002/ejlt.201000343
  • Ghazani, S. M. (2012). The Influence of Traditional and Minimal Refining on the Minor Constituents of Canola Oil. The University of Guelph.
  • Ghazani, S. M., García-Llatas, G. ve Marangoni, A. G. (2013). Minor constituents in canola oil processed by traditional and minimal refining methods. Journal of the American Oil Chemists’ Society, 90, 743–756. doi:10.1007/s11746-013-2215-2
  • Ghazani, S. M. ve Marangoni, A. G. (2013). Minor components in canola oil and effects of refining on these constituents: A review. JAOCS, Journal of the American Oil Chemists’ Society, 90, 923–932. doi:10.1007/s11746-013-2254-8
  • Gıda Tarım ve Hayvancılık Bakanlığı. (2017). Zeytinyağı ve Pirina Yağı Tebliği. Türk Gıda Kodeksi. http://www.resmigazete.gov.tr/eskiler/2017/09/20170917-9-1.pdf adresinden erişildi.
  • Lucci, P., Bertoz, V., Pacetti, D., Moret, S. ve Conte, L. (2020). Effect of the refining process on total hydroxytyrosol, tyrosol, and tocopherol contents of olive oil. Foods, 9(3), 1–11. doi:10.3390/foods9030292
  • Pan, F., Wen, B., Wang, X., Ma, X., Zhao, J., Liu, C., … Dang, W. (2019). Effect of the chemical refining process on perilla seed oil composition and oxidative stability. Journal of Food Processing and Preservation, (November 2018), 1–10. doi:10.1111/jfpp.14094
  • Preedy, V. ve Watson, R. (2010). Olives and Olive oil in Health and Disease Prevention. (V. R. Preedy ve R. R. Watson, Ed.). London, UK: Elsevier Academic Press.
  • Sabah, E. ve Çelik, M. S. (2005). Sepiolite: An effective bleaching adsorbent for the physical refining of degummed rapeseed oil. Journal of the American Oil Chemists’ Society, 82, 911–916. doi:10.1007/s11746-005-1164-4
  • Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products. (F. Shahidi, Ed.) (6. Edition.). New York: John Wiley & Sons, Inc.
  • Sönmez, A., Özdikicierler, O. ve Gümüşkesen, A. S. (2018). Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach. La Rivista Italiana Delle Sostanze Grasse, XCV, 173–181.
  • Verhé, R., Verleyen, T., Van Hoed, V. ve De Greyt, W. (2008). Influence of refining of vegetable oils on minor components. Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, 1, 55–69.
There are 15 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Merve Yazılıkaya Parasız This is me 0000-0003-2051-9750

Onur Özdikicierler 0000-0002-8959-4794

Fahri Yemişçioğlu This is me 0000-0003-0860-5779

Project Number 118O183
Publication Date March 23, 2021
Published in Issue Year 2021 Volume: 46 Issue: 2

Cite

APA Yazılıkaya Parasız, M., Özdikicierler, O., & Yemişçioğlu, F. (2021). ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ. Gıda, 46(2), 311-323. https://doi.org/10.15237/gida.GD20123
AMA Yazılıkaya Parasız M, Özdikicierler O, Yemişçioğlu F. ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. March 2021;46(2):311-323. doi:10.15237/gida.GD20123
Chicago Yazılıkaya Parasız, Merve, Onur Özdikicierler, and Fahri Yemişçioğlu. “ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda 46, no. 2 (March 2021): 311-23. https://doi.org/10.15237/gida.GD20123.
EndNote Yazılıkaya Parasız M, Özdikicierler O, Yemişçioğlu F (March 1, 2021) ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ. Gıda 46 2 311–323.
IEEE M. Yazılıkaya Parasız, O. Özdikicierler, and F. Yemişçioğlu, “ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ”, The Journal of Food, vol. 46, no. 2, pp. 311–323, 2021, doi: 10.15237/gida.GD20123.
ISNAD Yazılıkaya Parasız, Merve et al. “ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda 46/2 (March 2021), 311-323. https://doi.org/10.15237/gida.GD20123.
JAMA Yazılıkaya Parasız M, Özdikicierler O, Yemişçioğlu F. ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. 2021;46:311–323.
MLA Yazılıkaya Parasız, Merve et al. “ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ”. Gıda, vol. 46, no. 2, 2021, pp. 311-23, doi:10.15237/gida.GD20123.
Vancouver Yazılıkaya Parasız M, Özdikicierler O, Yemişçioğlu F. ZEYTİNYAĞINDA MİNİMAL RAFİNASYON UYGULAMASININ İŞLEM PERFORMANSI VE KALİTE KRİTERLERİ AÇISINDAN DEĞERLENDİRİLMESİ. The Journal of Food. 2021;46(2):311-23.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/