Effects of olive leaf extract on lipid oxidation in butter, sunflower oil and potato chips

Year 2024, , 489 - 499, 28.09.2024

Aziz Korkmaz , Sevim Gaser , Ahmet Ferit Atasoy

https://doi.org/10.29050/harranziraat.1460295

Abstract

Lipid oxidation causes sensory quality defects in edible oils and also poses a health risk. In this study, the antioxidant properties of an extract obtained from olive leaves (OLE) and butylated hydroxytoluene (BHT), a synthetic antioxidant, were compared in butter, sunflower oil, and potato chips. For this purpose, both antioxidants were added to butter and sunflower oil at different concentrations (50, 100, 200 ppm). Sunflower oil was used in the production of potato chips at 170±5 °C, while butter was not subjected to any heat treatment. After the accelerated shelf life test, the oxidation parameters of the samples were determined by measuring thiobarbituric acid (TBA) and peroxide values (PV). Additionally, the total antioxidant capacities (TAC) of OLE and BHT were compared based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The oxidation parameters of OLE added butter, heat-treated sunflower oil, and potato chips were found to be significantly lower than those of the samples without any antioxidant component added (control) (P<0.05). In butters with BHT added at 50, 100, and 200 ppm concentrations, the formation of TBA was reduced by 48,92%, 47,76%, and 50,97%, respectively, compared to the samples with OLE added at the same concentrations. Similar rates were also determined for PV of butter. In sunflower oil samples, the TBA values of samples with OLE added were found to be lower (P<0.05). However, the use of BHT and OLE at concentrations of 100 and 200 ppm did not result in a significant difference in the PV of this oil (P>0.05). The TBA contents of potato chips with OLE added were found to be significantly lower than those of samples with BHT (P<0.05). In terms of TAC, OLE (79,12 mg TE (trolox equivalent) g-1) exhibited a higher value than BHT (67,39 mg TE g-1) (P < 0.05). The results of the study showed that OLE, as a natural antioxidant, could be an alternative to BHT in preventing lipid oxidation.

Keywords

Olive leaf extract, oxidation, antioxidant, potato chips, butter

Project Number

1919B012213902

Zeytin yaprağı özütünün tereyağı, ayçiçek yağı ve patates cipsinde lipit oksidasyonu üzerindeki etkileri

Abstract

Lipit oksidasyonu, yemeklik yağlarda duyusal kalite kusurlarına neden olmakla birlikte tüketici sağlığı açısından da risk oluşturan bir bozulma tipidir. Bu çalışmada, zeytin yaprağından elde edilen bir özüt (ZYÖ) ile sentetik bir antioksidan olan bütillenmiş hidroksitoluenin (BHT) tereyağı, ayçiçek yağı ve patates cipsindeki antioksidan özellikleri karşılaştırılmıştır. Bu amaçla, her iki antioksidan farklı konsantrasyonlarda (50, 100, 200 ppm) tereyağına ve ayçiçek yağına ilave edilmiş, bunlardan ayçiçek yağı kızartma yöntemiyle (170±5°C) patetes cipsi üretiminde kullanılırken tereyağı ise herhangi bir ısıl işleme tabi tutulmamıştır. Hızlandırılmış raf ömrü testinden sonra oksidasyon parametreleri olarak örneklerin tiyobarbitürik asit (TBA) içerikleri ve peroksit sayıları (PS) belirlenmiştir. Ayrıca, 2,2-difenil-1-pikrilhidrazil (DPPH) radikali giderme aktivitesine dayalı olarak ZYÖ ile BHT’nin toplam antioksidan kapasitleri (TAK) de karşılaştırılmıştır. ZYÖ ilave edilmiş tereyağı, ısıl işlem görmüş ayçiçek yağı ve patates cipsinin oksidasyon göstergeleri herhangi bir antioksidan bileşen eklenmemiş örneklerinkine (kontrol) nazaran önemli oranda düşük bulunmuştur (P<0.05). 50, 100 ve 200 ppm kosantrasyonlarında BHT eklenmiş tereyağlarında, aynı konsantrasyonlarda ZYÖ ilave edilmiş örneklere göre sırasıyla %48,92, %47,76 ve %50,97 oranında daha düşük miktarlarda TBA oluşmuştur. Benzer oranlar, tereğının PS değerleri için de saptanmıştır. Ayçiçek yağı örneklerinde ise ZYÖ eklenmiş örneklerin TBA değerleri BHT eklenmiş örneklerin ve kontrol örneğinin TBA değerlerine göre daha düşük bulunmuştur (P<0.05). Ancak, 100 ve 200 ppm’lik konsantrasyonlarda BHT ve ZYÖ kullanımı bu yağın PS düzeyi için anlamlı bir fark oluşturmamıştır (P>0.05). ZYÖ eklenmiş patates cipslerinin TBA içerikleri BHT’li örneklerinkine göre önemli düzeyde daha düşük bulunmuştur (P<0.05). TAK bakımından ise ZYÖ (79,12 mg TE (troloks eşdeğeri) g-1) BHT’ye (67,39 mg TE g-1) nazaran daha yüksek değer sergilemiştir (P<0.05). Çalışmanın sonuçları, doğal bir antioksidan olarak ZYÖ’nun lipit oksidasyonlarının önlenmesinde BHT’ye alternatif olabileceğini göstermiştir.

Keywords

Zeytin yaprağı özütü, oksidasyon, antioksidan, patates cipsi, tereyağı

Supporting Institution

TÜBİTAK

Project Number

1919B012213902

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