Effect of Microwave Heating on Oxidative Stability and Fatty Acid Composition of Olive Pomace Oil

Yıl 2017, Cilt: 14 Sayı: 2, 51 - 55, 31.12.2017

Semra Bozkurt Uğraşım Melike Yazıcı Safiye Bozbey Aslı Yorulmaz

https://doi.org/10.25308/aduziraat.315284

Öz

The aim of the work was to determine the effect of microwave heating on oxidative stability and fatty acid composition of olive pomace oil. For this purpose; 50 ml of olive pomace oil was heated in a microwave oven at 350 W, 460 W, 600 W and 700 W power for 1, 3, 5, 7 and 10 minutes. The oxidative stability of the obtained oil samples were determined in rancimat apparatus and their fatty acid compositions were analyzed using a gas chromatograph equipped with a flame ionization detector. Findings revealed that microwave heating did not show statistically significant difference on the fatty acids composition of olive pomace oil. The major fatty acid of olive pomace oil was the oleic acid and it had values ranging among 71.67–72.14% in all samples. Trans fatty acid formation was not observed in any of the samples heated in microwave oven for various power and duration. As a result of microwave heating of olive pomace oil, the induction period showed change depending on different power and time application. However, this change did not show regular decrease or increase and usually occured in fluctuation. Induction periods of oils heated at highest power and longest time (700 W, 10 min) was determined to be shorter when compared to other samples.

Anahtar Kelimeler

fatty acid composition, microwave, olive pomace oil, oxidative stability, trans fatty acid

Mikrodalga Isıtmanın Pirina Yağının Oksidatif Stabilite ve Yağ Asidi Bileşimine Etkisi

Öz

Çalışmanın amacı gıda hazırlama tekniklerinden biri olan mikrodalga ısıtmanın pirina yağının oksidatif stabilite ve yağ asidi bileşimine etkisini incelemektir. Bu amaçla 50 ml pirina yağı mikrodalga fırında 350 W, 460 W, 600 W ve 700 W güçte 1, 3, 5, 7 ve 10 dakika süre ısıtılmıştır. Elde edilen yağların oksidatif stabiliteleri ransimat cihazında, yağ asidi bileşimleri ise gaz kromatografi cihazında alev iyonlaştırmalı dedektör kullanılarak tespit edilmiştir. Bulgular, mikrodalga ısıtmanın pirina yağlarının yağ asidi kompozisyonunda istatistiki olarak önemli farklar oluşturmadığını ortaya koymuştur. Pirina yağının temel yağ asidi oleik asit olup, tüm örneklerde %71.67–72.14 arasında değişen değerler almıştır. Mikrodalgada farklı güç ve sürelerde ısıtılmış bütün yağ örneklerinin hiç birinde trans yağ asidi oluşumu gözlemlenmemiştir. Pirina yağının mikrodalga ısıtmaya tabi tutulması sonucunda indüksiyon periyodu farklı güç ve süre uygulamasına bağlı olarak değişiklik göstermiştir. Fakat bu değişiklik düzenli artış veya azalış göstermemiş ve genellikle dalgalanma şeklinde gerçekleşmiştir. En yüksek güçte en uzun süre (700 W, 10 dk) ısıtılan yağların indüksiyon periyotlarının diğer örneklere kıyasla daha kısa olduğu tespit edilmiştir.

Anahtar Kelimeler

oksidatif stabilite, pirina yağı, yağ asidi bileşimi, mikrodalga, trans yağ asidi

Kaynakça

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