Hexanal Analysis in Corn Oil and Olive Oil

Abstract

In this study, the analysis of hexanal which is known as oils oxidation indicator by Solid Phase Micro-Extraction (SPME) have been investigated in corn and olive oils. In order to determine the level of linearity between hexanal and 5-methyl 2-hexanone which is used as internal standard (IS), various ratios of hexanal and IS were added to corn and olive oils, and by applying the SPME technique the relation between variables were evaluated by regression equation and correlation coefficient (R2). In order to determine the optimum temperature and time conditions in corn and olive oils, R2 values have been evaluated. According to the R2 values, it was found that the highest hexanal extraction efficiency in corn and olive oils at 40°C and 50°C have been achieved in 20 min extraction. At 60°C, the highest SPME efficiency in corn oil and olive oil have been observed in 40 and 30 min, respectively. The overall evaluation of data showed that the most appropriate condition for hexanal extraction from corn and olive oils was 20 min extraction at 40 °C. In this study it was also found that 5-methyl 2-hexanone could be used as IS for hexanal analysis. Gas chromatography (GC)-SPME analysis of corn and olive oils showed that the hexanal detection limit could extend down to 5 ppb.

Keywords

• Hexanal
• Solid Phase micro-extraction (SPME)
• Corn oil
• Olive oil

Mısırözü Yağı ve Zeytinyağında Hekzanal Tayini

Abstract

Bu çalışmada, mısırözü yağı ve zeytinyağında oksidasyon göstergesi olarak kullanılan hekzanalın Katı Faz Mikroekstraksiyon (SPME) yöntemiyle tespiti araştırılmıştır. Hekzanal ile internal standart (IS) olarak kullanılan 5-metil 2-hekzanon arasındaki doğrusal ilişkinin düzeyini belirlemek üzere, matriks olarak kullanılan mısırözü yağı ve zeytinyağına farklı oranlarda hekzanal ve IS eklenerek SPME yöntemi uygulanmış ve daha sonra değişkenler arasındaki ilişki, regresyon denklemi ve korelasyon katsayılarının (R2) belirlenmesi ile değerlendirilmiştir. Mısırözü yağı ve zeytinyağı için uygulanan koşullarda en uygun sıcaklık ve süre koşulunun belirlenmesi için R2 değerlerine bakılmıştır. R2 değerleri dikkate alındığında, 40°C ve 50°C sıcaklıklarda mısırözü yağı ve zeytinyağında en yüksek hekzanal ekstraksiyon etkinliğine 20 dk’da ulaştığı saptanmıştır. 60°C’deki ekstraksiyon sıcaklığında ise en yüksek SPME etkinliği mısırözü yağı ve zeytinyağı için sırasıyla 40 dk ve 30 dk’da saptanmıştır. Tüm sonuçlar topluca değerlendirildiğinde mısırözü yağı ve zeytinyağında hekzanal analizi için 40°C’de 20 dk ekstraksiyon süresinin en uygun koşul olduğu saptanmıştır. Çalışmada hekzanal analizinde IS olarak 5-metil 2-hekzanonun kullanılabileceği tespit edilmiştir. Mısırözü yağı ve zeytinyağında gaz kromatorgrafisi (GC)-SPME yöntemi ile hekzanalın belirleme limitinin 5 ppb’ye kadar düşürülebileceği saptanmıştır.

Keywords

• Hekzanal
• Katı faz mikroekstraksiyon (SPME)
• Mısırözü yağı
• Zeytinyağı

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