Effect of UV Irradiation on Storage of Riviera Olive Oil in Glass Bottles Coated with BNNSs/PVB Multilayer Thin Film
Öz
UV absorbers are used to reduce the harmful effects of UV rays and to ensure that the properties of the materials are adequately protected. To protect against UV rays, one of the UV absorber molecules can reduce the combined energy of radiation to thermal energy that provides less energy in a photophysical process. Inorganic materials such as metal oxide semiconductors can effectively absorb UV irradiation and exhibit good heat-resistance properties. TiO2, CeO2, and ZnO are inorganic compounds with UV protective properties. Since some of these compounds are colored, their use is limited. Boron nitride nanosheets (BNNSs) are alternative UV inhibitors to these inorganic compounds. In this study BNNSs/PVB multilayer thin films were produced for the protection of glass packages using the dip-coating method. Riviera olive oil (RO-oil) samples in the both coated and uncoated bottle were exposed to UV irradiation for different times (75, 170, 360 and 720 hours). After the UV irradiation at different times, the total phenol and antioxidant contents in RO-oil were determined by Folin Ciacalteu and DPPH methods. The color change of RO-oil after UV irradiation was determined by UV visible spectrophotometer. Specific absorption coefficients K232 and K270 in the ultraviolet region were measured to determine the oxidation degree of RO-oil after degradation. Free fatty acid (FFA) of RO-oil after UV irradiation was determined by the titration method. According to the results of the analysis, the acidity values of RO-oil were preserved 20 times compared to the uncoated glass bottle after 720 hours UV. BNNSs/PVB coating was also effective in preserving total phenol, antioxidant contents and oxidation state of RO-oils under long term UV irradiation.
Anahtar Kelimeler
UV irradiation BNNSs protective coating antioxidant properties riviera olive oil
Destekleyen Kurum
Bilecik Şeyh Edebali Üniversitesi
Proje Numarası
2017-01. BŞEÜ .03-07
Teşekkür
We would like to thank Bilecik Şeyh Edebali University Scientific Research Projects Unit, who supported our work with the project of 2017-01. BŞEÜ .03-07.
Kaynakça
- Shanshool H.M., Yahaya M., Yunus W.M.M., Abdullah I.Y., “Polymer-ZnO nanocomposites foils and thin films for UV protection” AIP Conference Proceedings, 1614, 136-141, 2014.
- Lobo V., Patil A., Phatak A., Chandra N., “Free radicals, antioxidants and functional foods: Impact on human health” Pharmacognosy Review, 4, 118-126, 2010.
- Fu Y., Huang Y., Meng W., Wang Z., Bando Y., Golberg D., Tang C., Zhi C., “Highly ductile UV-shielding polymer composites with boron nitride nanospheres as fillers” Nanotechnology, 26, 115702-115708, 2015.
- Vacca V., Caro A.D., Poiana M., Piga A., “Effect of Storage Period and Exposure Conditions on the Quality of Bosana Extra-Virgin Olive Oil” Journal of Food Quality, 29, 139-150, 2006.
- Luna G., Morales M.T., Aparicio R., “Changes Induced by UV Radiation during Virgin Olive Oil Storage” Journal of Agricultural and Food Chemistry, 54, 4790-4794, 2006.
- Caponio F., Sikorska E., Pasqualone A., Gomes T., “Influence of the exposure to light on extra virgin olive oil quality during storage” European Food Research and Technology, 221, 92-98, 2005.
- Montedoro G., Servili M., Baldioli M., Miniati E., “Simple and hydrolyzable phenolic compounds in virgin olive oil. 1.Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC” Journal of Agricultural and Food Chemistry, 40, 1571-1576,1992.
- Keceli T., Gordon M.H., “The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil” Journal of the Science of Food and Agriculture, 81, 1391–1396, 2002.
- European Union Commission, Regulation EEC 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Official Journal of European Communities, L248, 1991.
- Dabbou S., Gharbi I., Brahmi F., Nakbi A., Hammami M., “Impact of packaging material and storage time on olive oil quality” African Journal of Biotechnology, 10, 16937-16947, 2011.
- Kritsakis A., Kanavouras A., Kiritsakis K., “Chemical Analysis, quality control and packaging issues of olive oil” European Journal of Lipid Science and Technology, 104, 628-638, 2002.
- Kayahan M., Tekin A., “Zeytinyağı Üretim Teknolojisi” TMMOB Gıda Mühendisleri Odası, 198, ANKARA, 2006.
- Cobzaru C., Bordeianu G., Apostolescu G.A., Marinoiu A., Cernatescu C., “Quality Evalution of the Olive Oil During Storage Time” ACADEMIA ROMÂNĂ Revue Roumaine de Chimie, 61, 705-710, 2016.
- Pristouri G., Badeka A., Kontominas M.G., “Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil” Food Control, 21, 412-418, 2009.
- Velasco J., Dobarganes C., “Oxidative stability of virgin olive oil” European Journal of Lipid Science and Technology, 104, 661–676, 2002.
UV Işınlamasının Riviera Zeytinyağının BNNSs/PVB Çok Katmanlı İnce Film Kaplamalı Cam Şişelerde Saklanmasına Etkisi
Öz
UV emiciler UV ışınlarının zararlı etkilerini azaltmak ve malzemelerin özelliklerinin yeterince korunmasını sağlamak için kullanılır. UV ışınlarına karşı koruma sağlamak için, UV emici moleküllerden biri, foto fiziksel bir işlemde daha az enerji sağlayan radyasyon enerjisini termal enerjiye birleştirebilir. TiO2, CeO2 ve ZnO, UV koruyucu özelliklere sahip inorganik bileşiklerdir. Bu bileşiklerin bazıları renklendirildiği için kullanımları sınırlıdır. Bor nitrür nano tabakaları (BNNS’ler), bu inorganik bileşiklere alternatif UV inhibitörleridir. Bu çalışmada BNNS / PVB çok katmanlı ince filmler, daldırarak kaplama yöntemi kullanılarak cam şişelerin korunması için üretilmiştir. Hem kaplanmış hem de kaplanmamış şişedeki Riviera zeytinyağı (RO-yağı) örnekleri farklı zamanlarda (75, 170, 360 ve 720 saat) UV ışınlamasına maruz bırakılmıştır. Farklı zamanlarda UV ışınlamasından sonra, RO-yağındaki toplam fenol ve antioksidan içerikleri Folin Ciacalteu ve DPPH yöntemleri ile belirlenmiştir. UV ışınlamasından sonra RO-yağının renk değişimi UV görünür spektrofotometre ile belirlenmiştir. Ultraviyole bölgesindeki spesifik emilim katsayıları K232 ve K270 (spesifik yok olma), bozunma sonrası RO-yağının oksidasyon aşamasını tahmin etmek için ölçülmüştür. UV ışınlamasından sonra RO-yağının serbest yağ asidi (FFA) titrasyon yöntemi ile belirlenmiştir. Analiz sonuçlarına göre, RO-yağın asitlik değerleri 720 saatlik UV’den sonra kaplanmamış cam şişeye kıyasla 20 kez korunmuştur. BNNSs/PVB kaplama ayrıca, uzun süreli UV ışınlaması altında RO yağlarının toplam fenol, antioksidan içerikleri ve oksidasyon durumunun korunmasında etkili olmuştur.
Anahtar Kelimeler
UV ışınlaması BNNSs koruyucu kaplama antioksidan özellikler riviera zeytinyağı
Proje Numarası
2017-01. BŞEÜ .03-07
Kaynakça
- Shanshool H.M., Yahaya M., Yunus W.M.M., Abdullah I.Y., “Polymer-ZnO nanocomposites foils and thin films for UV protection” AIP Conference Proceedings, 1614, 136-141, 2014.
- Lobo V., Patil A., Phatak A., Chandra N., “Free radicals, antioxidants and functional foods: Impact on human health” Pharmacognosy Review, 4, 118-126, 2010.
- Fu Y., Huang Y., Meng W., Wang Z., Bando Y., Golberg D., Tang C., Zhi C., “Highly ductile UV-shielding polymer composites with boron nitride nanospheres as fillers” Nanotechnology, 26, 115702-115708, 2015.
- Vacca V., Caro A.D., Poiana M., Piga A., “Effect of Storage Period and Exposure Conditions on the Quality of Bosana Extra-Virgin Olive Oil” Journal of Food Quality, 29, 139-150, 2006.
- Luna G., Morales M.T., Aparicio R., “Changes Induced by UV Radiation during Virgin Olive Oil Storage” Journal of Agricultural and Food Chemistry, 54, 4790-4794, 2006.
- Caponio F., Sikorska E., Pasqualone A., Gomes T., “Influence of the exposure to light on extra virgin olive oil quality during storage” European Food Research and Technology, 221, 92-98, 2005.
- Montedoro G., Servili M., Baldioli M., Miniati E., “Simple and hydrolyzable phenolic compounds in virgin olive oil. 1.Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC” Journal of Agricultural and Food Chemistry, 40, 1571-1576,1992.
- Keceli T., Gordon M.H., “The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil” Journal of the Science of Food and Agriculture, 81, 1391–1396, 2002.
- European Union Commission, Regulation EEC 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Official Journal of European Communities, L248, 1991.
- Dabbou S., Gharbi I., Brahmi F., Nakbi A., Hammami M., “Impact of packaging material and storage time on olive oil quality” African Journal of Biotechnology, 10, 16937-16947, 2011.
- Kritsakis A., Kanavouras A., Kiritsakis K., “Chemical Analysis, quality control and packaging issues of olive oil” European Journal of Lipid Science and Technology, 104, 628-638, 2002.
- Kayahan M., Tekin A., “Zeytinyağı Üretim Teknolojisi” TMMOB Gıda Mühendisleri Odası, 198, ANKARA, 2006.
- Cobzaru C., Bordeianu G., Apostolescu G.A., Marinoiu A., Cernatescu C., “Quality Evalution of the Olive Oil During Storage Time” ACADEMIA ROMÂNĂ Revue Roumaine de Chimie, 61, 705-710, 2016.
- Pristouri G., Badeka A., Kontominas M.G., “Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil” Food Control, 21, 412-418, 2009.
- Velasco J., Dobarganes C., “Oxidative stability of virgin olive oil” European Journal of Lipid Science and Technology, 104, 661–676, 2002.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Mühendislik |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | 2017-01. BŞEÜ .03-07 |
| Yayımlanma Tarihi | 1 Temmuz 2020 |
| Kabul Tarihi | 30 Haziran 2020 |
| Yayımlandığı Sayı | Yıl 2020 |
Kaynak Göster
Dergimizin tarandığı indeksler