Mısırözü Yağı ve Zeytinyağında Hekzanal Tayini

Year 2023, , 2634 - 2645, 01.12.2023

Nur Çelik , Tahir Yücel , İsa Cavidoğlu

https://doi.org/10.21597/jist.1276741

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

Supporting Institution

Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırma Projeleri Başkanlığı

Project Number

FYL-2016-5384

Thanks

Bu çalışma Van Yüzüncü Yıl Üniversitesi Bilimsel Araştırıma Projeleri Başkanlığı tarafından desteklenmiştir (Proje No: FYL-2016-5384)

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

Project Number

FYL-2016-5384

References

• Andiç, S., Tunçturk, Y., & Javidipour, I. (2011). Effects of frozen storage and vacuum packaging on free fatty acid and volatile composition of Turkish Motal cheese. Food Science and Technology International, 17, 375-394.
• Anonim, (2001). Solid phase microextraction troubleshooting guide. URL: https://www.sigmaaldrich.com/US/en/deepweb/assets/sigmaaldrich/marketing/global/documents/306/877/t101928.pdf (Erişim tarihi: Mart 17, 2023).
• Arato, S., Ito, H., Miyashita, K., Hayakawa, K., & Itabashi, Y. (2009). A facile method for the detection of aldehydes in oxidized lipids using solid-phase microextraction fiber and gas chromatograph equipped with a septum-free injector. Journal of Oleo Science, 58,17-22.
• Baştürk, A. (2011). Ağır metal iyonları, askorbil palmitat, sıcaklık ve sürenin yağların oksidatif stabilitesi üzerine etkileri (Doktora tezi). Yök Tez Merkezi veri tabanından erişildi (Tez No. 282941).
• Brunton, N. P., Cronin, D. A., Monahan, F. J., & Durcan, R. (2000). A comparison of solid-phase microextraction fibers for measurement of hexanal and pentanal in cooked turkey. Food Chemistry, 68: 339-345.
• Camiletti, O. F., Bergesse, A. E., Aleman, R., Riveros, C. G., & Grosso, N. R. (2023). Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seeds. Journal of Food Science, doi: 10.1111/1750-3841.16489
• Chitsamphandhvej, W., Phakdee, W. & Thanasan, W. (2008). A headspace solid phase microextraction methods for using to monitor hexanal and heptanal content in food samples. Kasetsart Jaurnal Natural Science, 42: 206-212.
• Contini, M., & Esti, M. (2006). Effect of the matrix volatile composition in the headspace solid-phase micro-extraction analysis of extra virgin olive oil. Food Chemistry, 94, 143-150.
• Garcia-Martinez, M. C., Marquez-Ruiz, G., Fontecha, J., & Gordon, M. H. (2009). Volatile oxidation compounds in a conjugated linoleic acid-rich oil. Food Chemistry, 113: 926-931.
• Graciano-Verdugo, A. Z., Soto-Valdez, H., Peralta, E., Cruz-Zárate, P., Islas-Rubio, A. R., Sánchez-Valdez, S., Sánchez-Escalante, A., González-Méndez, N., & González-Ríos, H. (2010). Migration of a-tocopherol from LDPE films to corn oil and its effect. on the oxidative stability. Food Research International, 43, 1073-1078.
• Gunstone, F. D., Harwood, J. L., & Padley, F.B. (1995). The lipid handbook. London: Chapman & Hall.
• Hamilton, R.J. (1995). Developments in oils and fats. New York: Springer.
• Hamilton, R. J., Kalu, C., Prisk, E., Padley, F. B., & Pierce, H. (1997). Chemistry of free radicals in lipids. Food Chemistry, 60: 193-199.
• Jalili, V., Barkhordari, A., & Ghiasvand, A. (2020). A comprehensive look at solid-phase microextraction technique: A review of reviews. Microchemical Journal, 152, 104319.
• Javidipour, I., Erinç, H., Baştürk, A. & Tekin, A. (2017). Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. International Journal of Food Properties, 20, 1582-1592.
• Javidipour, I., & Qian, M. C. (2008). Volatile component change in whey protein concentrate during storage investigated by headspace soild-phase microextraction gas chromatography. Dairy Science and Technology, 88, 95-104.
• Kayaalp, G. T., & Çankaya, S. (2008). İstatistik. 5. baskı. Adana: Ç.Ü. Ziraat Fak., Yay. No: 258.
• Kayahan, M. (2002). Yağ kimyası, Ankara: ODTÜ Yayıncılık.
• Kishimoto N. (2021). Evaluation of photooxidation of olive oil by determining the concentration of hexanal as an oxidative marker using an electronic nose. Chemical Engineering Transactions, 85, 181-186.
• Lee, Y. C., Oh, S. W., Chang, J., & Kim, I. H. (2004). Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures. Food Chemistry, 84, 1-6.
• Ma, C., Ji, J., Tan, C., Chen, D., Luo, F., Wang, Y., & Chen, X. (2014). Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils. Talanta, 120, 94-99.
• Maher, P.G., Roos, Y.H., Kilcawley, K.N., Auty, M.A.E., & Fenelon, M.A. (2015). Levels of pentanal and hexanal in spray dried nanoemulsions. LWT-Food Science and Technology, 63, 1069-1075.
• Mariutti, L.R.B., Nogueria, G.C., & Bragagnolo, N. (2009). Solid phase microextraction-gas chromatography for evaluation of secondary lipid oxidation product during long-term storage. Journal of the Brazilian Chemical Society, 20, 1849-1855.
• Pawliszyn, J. (2012). Theory of solid phase microextraction. In J. Pawliszyn (Eds), Handbook of Solid Phase Microexraction (pp. 13-59). Amsterdam, Holland: Elsevier Press.
• Pignoli, G., Bou, R., Rodriguez-Estrada, M. T., & Decker, E. A (2009). Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat. Meat Science, 83, 412-416.
• Prosen, H., & Zupancic-Karlj, L. (1999). Solid phase microextraction. Trends in analytical chemistry, 18 (4), 272-282.
• Roberts, D. D., Pollien, P., & Milo, C. (2000). Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. Journal of Agriculture and Food Chemistry, 48(6), 2430-2437.
• Spietelun, A., Kloskowski, A., Chrzanowski, W., & Namiesnik, J. (2013). Understanding solid-phase microextraction: key factors influencing the extraction process and trends in improving the technique. Chemical reviews, 113, 1667-1685.
• Stensoon, D. F., Lee, J. H., & Min, D. B. (2002). Solid phase microextraction of volatile soybean oil and corn oil compounds. Food Chemistry and Toxicology, 67, 71-76.
• Vas, G., & Vékely, K. (2004). Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry, 39, 233-254.
• Vichi, S., Guadayol, J. M., Caixach, J., López-Tamames, E., & Buxaderas, S. (2006). Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry. Journal of Chromatography A, 1125 (1), 117-23.
• Yücel, T. & Cavidoğlu, İ. (2023). Katı faz mikroekstraksiyon-gaz kromatografisi metodu ile malonaldehit ve hekzanal tayini. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , DOI: 10.53433/yyufbed.1215854
• Zhang, Z., Yang, M. J., & Pawliszyn, J. (1994). Solid-phase microextraction. Analytical Chemistry, 66, (17): 844 -852.