Yeşil Bir Yaklaşımla Kırmızı Biber (Capsicum annuum L.) Atıklarından Elde Edilen Çekirdek Yağlarının Depolama Kararlılığı

Abstract

Bu çalışmanın amacı, kırmızı biber (Capsicum annuum L.) atıklarından yeşil tekniklerle (soğuk presleme, etanol- solvent ve ultrases destekli solvent ekstraksiyonu) ekstrakte edilen çekirdek yağlarının depolama stabilitesini incelemek ve karşılaştırmaktır. Bu amaca uygun olarak, yağ numuneleri 6 hafta süreyle 60°C'de hızlandırılmış oksidasyon koşullarında depolanmış ve yağların oksidasyon kararlılıklarını takip etmek için peroksit, konjuge dien-trien değerleri haftalık aralıklarla analiz edilmiştir. Tohum yağlarının peroksit, oksidatif indüksiyon süresi, konjuge dien ve trien değerlerinin ekstraksiyon işlemlerinden önemli ölçüde etkilendiği gözlenmiştir (p<0.05). Başlangıç peroksit (9.83 meqO2 kg-1 yağ), konjuge dien (8.63) ve trien (3.36) değerleri, ultrason destekli etanol solvent ekstraksiyon tekniği ile ekstrakte edilen yağda daha yüksek bulunmuştur. Hızlandırılmış oksidasyon koşullarının sonunda, peroksit, konjuge dien ve trien değerleri sırasıyla: etanol solvent ekstraksiyonu (10 meqO2 kg-1, 7.31 ve 3.76), ultrason destekli etanol solvent ekstraksiyonu (12.50 meqO2 kg -1, 8.87 ve 4.02) ve soğuk pres (28.50 meqO2 kg-1, 16.14 ve 3.70) olarak belirlenmiştir. Bununla birlikte, tohum yağı, etanol- solvent tekniği ile ekstrakte edilen yağda (30.11 dakika) yüksek bir oksidatif indüksiyon süresi değeri sergilemiştir. Sonuçlar, doğal antioksidatif özelliklerine rağmen, kırmızı biber tohumu yağlarının, depolama sırasında ekstraksiyon yöntemine bağlı olarak bir dereceye kadar oto-oksidasyona maruz kalabileceğini ortaya koymuştur. En iyi kalite, depolamanın hem birinci hem de altıncı haftasında etanol solvent ekstraksiyon tekniği ile korunmuştur.

Keywords

• Atık ürün
• depolama stabilitesi
• kırmızıbiber çekirdeği
• yağ
• yeşil ekstraksiyon

Storage Stability of Seed Oils Extracted form Red Pepper (Capsicum annuum L.) Waste by a Green Approach

Abstract

The present study is aimed to examine and compare the storage stability of seed kils extracted form red pepper (Capsicum annuum L.) waste by green techniques (cold pressing, ethanol solvent, and ultrasound-assisted ethanol solvent extraction). In accordance with this purpose, the oil samples were stored for a period of 6 weeks at 60°C under accelerated conditions and analyzed at weekly intervals for peroxide, conjugated diene-triene values tok follow their oxidation stability. It was observed that the peroxide, oxidative induction time, conjugated diene, and triene values of seed kils were significantly influenced by the extraction processes (p<0.05). The initial peroxide (9.83 meqO2 kg-1 oil), conjugated diene (8.63), and triene (3.36) values were higher in the oil extracted with ultrasound-assisted ethanol solvent extraction technique. At the end of accelerated oxidation conditions, the peroxide, conjugated diene, and triene values were ranked in the following order: ethanol solvent extraction (10 meqO2 kg-1, 7.31, and 3.76), ultrasound-assisted ethanol solvent extraction (12.50 meqO2 kg-1, 8.87, and 4.02), and cold press (28.50 meqO2 kg-1, 16.14, and 3.70). However, the seed oil exhibited a high value of oxidative induction time in the oil extracted with ethanol solvent technique (30.11 min). The results revealed that despite inherent anti-oxidative properties, red pepper seed kils can undergo some degree of auto-oxidation, which is dependent on the extraction method during storage. The best quality was preserved by the ethanol solvent extraction technique both in the first and the sixth week of storage.

Keywords

• by-food product
• green extraction
• oil
• red pepper seed
• storage stability

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