Laurus nobilis L. ve Lavandula stoechas L. Esansiyel Yağlarının Hızlandırılmış Depolama Sırasında Ayçiçeği ve Zeytinyağlarının Oksidatif Stabiliteleri Üzerine Etkileri

Year 2024, Volume: 28 Issue: 4, 700 - 710, 15.12.2024

Özge Yüzereroğlu Aslı Yorulmaz

https://doi.org/10.29050/harranziraat.1514855

Abstract

Bu çalışmanın amacı Laurus nobilis L. (Defne) ve Lavandula stoechas L. (Karabaş otu) esansiyel yağlarının ayçiçek yağı ve zeytinyağının oksidatif stabiliteleri üzerindeki etkilerini araştırmaktır. Bu amaçla ayçiçeği ve zeytinyağı örneklerine 500 ve 1000 ppm defne ve Karabaş otu esansiyel yağları eklenmiştir. Yağ örnekleri 60°C'de 12 gün saklanmış ve her dört günde bir analiz edilmiştir. Depolama süresince örneklerin serbest asitlik ve peroksit değerleri, K232 ve K270 değerleri ile yağ asidi profilleri izlenmiştir. Sonuçlar depolama süresince serbest yağ asitleri miktarının, peroksit ve K232 değerlerinin arttığını göstermiştir. Esansiyel yağ ilavesinin, her iki yağ türü için de serbest yağ asitliği oluşumunu baskılamadığı bulgulanmıştır. Ancak esansiyel yağlarla zenginleştirmenin ayçiçek yağının stabilitesi üzerinde hafif olumlu etkileri olmuştur. Ayrıca Defne ve Karabaş otu esansiyel yağlarının zeytinyağında depolamanın 4. ve 8. günlerinde peroksit oluşumunu baskıladığı belirlenmiştir. Benzer durum K232 değerlerinde de gözlenmiştir. Esansiyel yağlarla zenginleştirilen yağ örneklerinin K270 değerleri genel olarak azalma eğilimi göstermiş ve bu azalma eğiliminin zeytinyağında daha belirgin olduğu görülmüştür. Ayçiçeği yağında temel yağ asidi %61,99-62,65 arasında değişen linoleik asit olarak belirlenmiştir. Zeytinyağı örneklerinin temel yağ asidi olan oleik asit, yağ asitlerinin %67,31-69,37'sini kapsamaktadır. Hızlandırılmış depolama sırasında yağların yağ asidi bileşiminde istatistiki olarak önemli değişiklikler gözlenmiştir.

Keywords

Laurus nobilis L., Lavandula stoechas L., Karabaş Otu Esansiyel Yağı, Defne Esansiyel Yağı, Zeytinyağı

Project Number

Project Number: MF-20015

The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

Abstract

The study aimed to investigate the effects of Laurus nobilis L (Laurel) and Lavandula stoechas L. (French lavender) essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60°C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65%. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37% of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

Keywords

Laurus nobilis L., Lavandula stoechas L., French Lavender Essential Oil, Laurel Essential Oil, Olive Oil

Supporting Institution

This research was supported by Aydın Adnan Menderes University Research Fund. Project Number: MF-20015

Project Number

Project Number: MF-20015

Thanks

This research was supported by Aydın Adnan Menderes University Research Fund. Project Number: MF-20015

References

• AOCS. 2003. Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, IL.
• Angioni, A., Barra, A., Coroneo, V., Dessi, S., & Cabras, P. (2006). Chemical composition, seasonal variability, and antifungal activity of Lavandula stoechas L. ssp. stoechas essential oils from stem/leaves and flowers. Journal of agricultural and food chemistry, 54(12), 4364-4370. DOI: https://doi.org/10.1021/jf0603329
• Arcoleo, G., Indovina, M. C., Varvara, G., Lanza, C. M., & Mazzaglia, A. (2009). Improving olive oil shelf life with lemon essential oil. Chem Eng Trans, 17, 849-854. DOI: https://doi.org/10.3303/CET0917142
• Arora, M., Siddiqui, A. A., Pilwali, S., & Sood, P. (2015). A phyto-pharmacological overview on Salvadora oleoides Decne. Indian Journal of Natural Products and Resources (IJNPR)[Formerly Natural Product Radiance (NPR)], 5(3), 209-214.DOI: https://doi.org/ 10.56042/ijnpr.v5i3.1778.
• Asensio, C. M., Nepote, V., & Grosso, N. R. (2011). Chemical stability of extra‐virgin olive oil added with oregano essential oil. Journal of Food Science, 76(7), S445-S450. DOI: https://doi.org/10.1111/j.1750-3841.2011.02332.x.
• Ataei Salehi, E., & Soleimanpour, N. (2019). Evaluation of antioxidant effect of oregano (Origanum Vulgare) essence on oxidative stability of frying oil. Food Research Journal, 29(3), 1-11.
• Aysel, M. B., Bayrak, A., Kiralan, M., & Ozbucak, T. (2013). Individual and combined use of rosemary and origanum in soybean oil as natural antioxidants. International Journal of Food Properties, 16(5), 995-1001. DOI: https://doi.org/10.1080/10942912.2011.573118.
• Carrasco, A., Ortiz-Ruiz, V., Martinez-Gutierrez, R., Tomas, V., & Tudela, J. (2015). Lavandula stoechas essential oil from Spain: Aromatic profile determined by gas chromatography–mass spectrometry, antioxidant and lipoxygenase inhibitory bioactivities. Industrial Crops and Products, 73, 16-27. DOI: https://doi.org/10.1016/j.indcrop.2015.03.088
• Carvalho Jr, R. N., Moura, L. S., Rosa, P. T., & Meireles, M. A. A. (2005). Supercritical fluid extraction from rosemary (Rosmarinus officinalis): Kinetic data, extract's global yield, composition, and antioxidant activity. The Journal of Supercritical Fluids, 35(3), 197-204. DOI: https://doi.org/ 10.1016/j.supflu.2005.01.009.
• Causevic, A., Omeragic, E., Maestro, D., & Causevic, M. (2023). Effect of essential oils on the oxidative stability of sunflower oil during storage. Helia, 46(78), 101-122. DOI: https://doi.org/10.1515/helia-2022-0017.
• Chahal, K. K., Kaur, M., Bhardwaj, U., Singla, N., & Kaur, A. (2017). A review on chemistry and biological activities of Laurus nobilis L. essential oil. Journal of Pharmacognosy and Phytochemistry, 6(4), 1153-1161.
• Choe, E., & Min, D. B. (2007). Chemistry of deep‐fat frying oils. Journal of food science, 72(5), R77-R86. DOI: https://doi.org/10.1111/j.1750-3841.2007.00352.x
• Çalik, G. (2017). Farklı depolama koşullarında soğuk pres yağların oksidatif stabilitelerinin değerlendirilmesi (Master's Thesis, Fen Bilimleri Enstitüsü).
• Dob, T., Dahmane, D., Agli, M., & Chelghoum, C. (2006). Essential oil composition of Lavandula stoechas. from Algeria. Pharmaceutical biology, 44(1), 60-64. DOI: https://doi.org/10.1080/13880200500496421.
• Frankel, E. N. (2007). Antioxidants in food and biology. Dundee: The Oily Press LTD.
• Hassiotis, C. N. (2010). Chemical compounds and essential oil release through decomposition process from Lavandula stoechas in Mediterranean region. Biochemical Systematics and Ecology, 38(4), 493-501. DOI: https://doi.org/10.1016/j.bse.2010.05.002
• IUPAC. (1987). International Union of Pure and Applied Chemistry. Standard Methods for Analysis of Oils, Fats and Derivates, 7th Edn, IUPAC Method 2.301, Blackwell Scientific Publications, Palo Alto, California., USA.
• Kırmızıbekmez, H., Demirci, B., Yeşilada, E., Başer, K. H. C., & Demirci, F. (2009). Chemical composition and antimicrobial activity of the essential oils of Lavandula stoechas L. ssp. stoechas growing wild in Turkey. Natural Product Communications, 4(7), 1934578X0900400727. doi: DOI: https://doi.org/10.1177/1934578X0900400727.
• Mahanta, B. P., Bora, P. K., Kemprai, P., Borah, G., Lal, M., & Haldar, S. (2021). Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality. Food Research International, 145, 110404. DOI: https://doi.org/10.1016/j.foodres.2021.110404.
• Marmesat, S., Morales, A., Velasco, J., & Dobarganes, M. C. (2010). Action and fate of natural and synthetic antioxidants during frying. DOI: https://doi.org/ 10.3989/gya.021910.
• Maszewska, M., Florowska, A., Dłużewska, E., Wroniak, M., Marciniak-Lukasiak, K., & Żbikowska, A. (2018). Oxidative stability of selected edible oils. Molecules, 23(7), 1746. DOI: https://doi.org/ 10.3390/molecules23071746.
• Meng, Y., Yang, H., Wang, D., Ma, Y., Wang, X., & Blasi, F. (2021). Improvement for oxidative stability and sensory properties of sunflower oil flavored by Huai Chrysanthemum× morifolium Ramat. essential oil during accelerated storage. Processes, 9(7), 1199. DOI: https://doi.org/10.3390/pr9071199.
• Mulagić, A., Begić, M., Čorbo, S., Ašimović, Z., Gavrić, T., & Vesna, V. (2020, June). The influence of essential oils on the quality and stability of olive oil. In Central European Congress on Food (pp. 33-44). Cham: Springer International Publishing.
• Shahidi, F. (2000). Antioxidants in food and food antioxidants. Food/nahrung, 44(3), 158-163. DOI: https://doi.org/ 10.1002/1521-3803(20000501)44:3<158::AID-FOOD158>3.0.CO;2-L
• Shahidi, F., & Zhong, Y. (2010). Lipid oxidation and improving the oxidative stability. Chemical society reviews, 39(11), 4067-4079.
• Tan, C. H., Ariffin, A. A., Ghazali, H. M., Tan, C. P., Kuntom, A., & Choo, A. C. Y. (2017). Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions. Journal of Food Science and Technology, 54, 1757-1764. DOI: https://doi.org/10.1007/s13197-017-2569-9
• Taoudiat, A., Djenane, D., Ferhat, Z., & Spigno, G. (2018). The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil. Journal of food science and technology, 55(10), 4212-4222. DOI: https://doi.org/10.1007/s13197-018-3357-x.
• Tohma, S., & Turan, S. (2015). Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying. European Journal of Lipid Science and Technology, 117(12), 1978-1990. DOI: https://doi.org/10.1002/ejlt.201400382.
• Turhan, S., & Tural, S. (2017). Kekik (Thymus Vulgaris L.), Biberiye (Rosmarinus Officinalis L.) Ve Defne (Lauris Nobilis L.) Uçucu Yağlarının ve Karışımlarının Antimikrobiyal ve Antioksidan Özellikleri. Gıda, 42(5), 588-596. DOI: https://doi.org/ 10.15237/gida.GD17030.
• Ulaş, M. (2015). Ayçiçek Yağının Oksidatif Stabilitesi Üzerine Çörekotu (Nigella sativa) Yağının Etkileri. Abant İzzet Baysal Üniversitesi (Master's Thesis, Fen Bilimleri Enstitüsü).
• Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141-147. DOI: https://doi.org/ 10.1016/j.indcrop.2015.11.044.
• Wang, D., Fan, W., Guan, Y., Huang, H., Yi, T., & Ji, J. (2018). Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. LWT, 98, 268-275. doi: 10.1016/j.lwt.2018.08.055 DOI: https://doi.org/ 10.1016/j.lwt.2018.08.055.
• Wang, D., Meng, Y., Zhao, X., Fan, W., Yi, T., & Wang, X. (2019). Sunflower oil flavored by essential oil from Punica granatum cv. Heyinshiliu peels improved its oxidative stability and sensory properties. LWT, 111, 55-61. DOI: https://doi.org/10.1016/j.lwt.2019.05.005.
• Woolf A. (1999). Essential oil poisoning. Journal of Toxicology: Clinical Toxicology. 37, 721-727. DOI: https://doi.org/ 10.1081/CLT-100102450.