Farklı Sıcaklıklarda Kurutulan Değişik Kavun Çekirdeği Yağlarının Fizikokimyasal Özellikleri

Year 2024, Volume: 14 Issue: 2, 970 - 981, 18.06.2024

H. Ayla Sarı Mustafa Otağ

https://doi.org/10.31466/kfbd.1466809

Abstract

Bu çalışmada, kurutma işleminin farklı kavun çekirdeklerinden elde edilen yağların kalitesine etkisi araştırılmıştır. İki farklı kavun çeşidinin (Kırkağaç, Hasanbey) tohumları ayrılarak farklı sıcaklıklarda etüvde kurutulmuştur. Kurutma sıcaklığı olarak 30, 50, 70°C, kavunlarda Kırkağaç ve Hasanbey çeşitleri kullanılmıştır. Nem, 1000 tane ağırlığı, en, boy, kalınlık, yağ verimi, serbest yağ asitliği, peroksit değeri, renk değerleri (L*, a*, b*) ve toplam fenolik madde miktarları ile yağ asidi kompozisyonu incelenmiştir. Başlangıç nem değerlerinin ortalaması %6,42 ve %5,48 olarak belirlenmiştir. Kurutma işlemi kavun tohumlarının nem oranı %1'e ulaşana kadar gerçekleştirilmiştir. Çekirdeklerin en değerlerinin ortalaması 4,55-5,16 mm, boyu 12,82-13,18 mm, kalınlığı 1,21-1,38 mm ve 1000 tane ağırlıkları 52,40-45,70 g olarak değişmiştir. Toplam fenolik madde miktarı Kırkağaç kavun çekirdeği yağı 584-691 mg GAE/kg, Hasanbey kavun çekirdeği yağı 780-840 mgGAE/kg aralığında bulunmuştur. Toplam fenolik madde miktarı uygulanan ısıl işlem ile azalmıştır. Kırkağaç ve Hasanbey çekirdeklerinden elde edilen yağların meqO2/kg cinsinden peroksit değerleri sırasıyla 6,9-8,4 ve 7,2-9,1 arasında değişmiştir. Her iki çeşitte de en yüksek peroksit değeri 70°C'de kurutulan fasulyelerden elde edilen yağda gözlenmiştir. Yağ asidi kompozisyonu diğer yağ asitleri ile kıyaslandığında oleik ve palmitik asidin linoleik asit tarafından takip edildiği görülmüştür. Elde edilen sonuçlara göre verim ve kalite açısından en etkili kurutma sıcaklığının 50°C olduğu tespit edilmiştir.

Keywords

Kavun, Kavun çekirdeği yağı, Kurutma, Yağ Asitleri, Toplam fenolik madde, Fizikokimyasal özellikler

Ethical Statement

The author declares that this study complies with Research and Publication Ethics.

Physicochemical Properties of Different Melon Seed Oils Dried at Different Temperatures

Abstract

In this study, the effect of the drying process on the quality of oils obtained from different melon seeds was investigated. The seeds of two different melon varieties (Kırkağaç, Hasanbey) were separated and dried in the oven at different temperatures (30, 50 and 70 °C). Moisture, 1000 grain weight, width, length, thickness, oil yield, free fatty acidity, peroxide value, color values (L*, a*, b*), and total phenolic substance amounts and fatty acid composition were examined. The average of initial moisture values was 6.42% and 5.48%. The drying process was carried out until the moisture rate of melon seeds reached 1%. The average of most values of the cores varied from 4.55-5.16 mm, length 12.82-13.18 mm, thickness 1.21-1.38 mm and 1000 grain weights varied from 52.40-45.70 g. The amount of total phenolic substances of Kırkağaç melon seed oil was found in the range of 584-691 mg GAE /kg, and Hasanbey melon seed oil in the range 780-840 mgGAE / kg. The amount of total phenolic substance decreased with the applied heat treatment. The peroxide values of the oil obtained from Kırkağaç and Hasanbey beans in terms of meqO2 / kg varied between 6.9-8.4 and 7.2-9.1, respectively. The highest peroxide value was observed in oil obtained from beans dried at 70°C in both varieties. It has been observed that oleic and palmitic acids are also followed by linoleic acid compared to fatty acid composition compared to other fatty acids. According to the results obtained, it was determined that the most effective drying temperature was 50°C in terms of efficiency and quality.

Keywords

Melon, Melon seed oil, Drying, Fatty acids, Total phenol, Physicochemical properties

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