Effect of Glucose Fatty Acid Esters on the Thermal Degradation of Vegetable Based Edible Oils

Year 2018, , 171 - 179, 30.12.2018

Neslihan Şaki , Mustafa Akın

https://doi.org/10.21597/jist.411739

Abstract

The study presents the results on the thermal stability of the sunflower, corn and olive oil with

addition of standard antioxidants and glucose fatty acid esters under accelerated storage test at 60°C for 15 days.

During the work, glucose oleate and glucose laurate were synthesized and characterized. Fatty acid compositions of

olive, sunflower and corn oil were determined by using GC and in all samples peroxide value, free fatty acid value

and phenolic content are specified. High oleic acid content increased the thermal degradation in edible oils. Glucose

oleate and glucose laurate acted as a thermal oxidation suppressor for the vegetable based edible oils and glucose

oleate showed better antioxidant properties than glucose laurate for all types of oils.

Keywords

Degradation, edible oils, glucose esters, oxidation

Glikoz Yağ Asidi Esterlerinin Bitkisel Bazlı Yenilebilir Yağların Termal Bozunmasına Etkisi

Abstract

Çalışma, 15 gün boyunca 60°C’de hızlandırılmış depolama testi altında standart antioksidanlar ve glukoz

yağ asidi esterleri eklenmesinin ayçiçeği, mısır ve zeytinyağının termal stabilitelerini nasıl etkilediğiyle ilgili

sonuçları sunmaktadır. Çalışmada glikoz oleat ve glikoz laurat sentezlenerek karakterize edildi. Zeytin, ayçiçek ve

mısır yağının yağ asidi bileşenleri GC kullanılarak belirlendi ve bütün numunelerde peroksit değeri, serbest yağ

asidi oranı ve fenol içeriği saptandı. Yüksek oleik asit içeriği yenilebilir yağlarda termal bozunmayı artırdı. Glikoz

oleat ve glikoz laurat bitkisel bazlı yenebilir yağlar için bir termal oksidasyon önleyici olarak etkili olurken, glikoz

oleat her türlü yağ için glikoz laurattan daha iyi antioksidan özellik gösterdi.

Keywords

Bozunma, yenilebilir yağlar, glikoz esterleri, oksidasyon, oksidasyon

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