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Oxidative Stability of Cold Pressed Sunflower Oil under Different Storage Conditions

Yıl 2017, Cilt: 15 Sayı: 2, 155 - 162, 11.08.2017
https://doi.org/10.24323/akademik-gida.333672

Öz

Cold pressed sunflower oil was exposed to thermal and
photooxidation, and under these conditions, the values of peroxide (PV) and
conjugated diene (K232) were used to follow lipid oxidation. In
addition to the classical oxidation tests, the data of volatile oxidation
compounds in the oils throughout the thermal and photooxidation were collected
by employing HS-SPME (headspace–solid phase
microextraction) coupled with GC-MS (gas chromatography–mass spectrometry). Under
the thermal oxidation conditions at 60°C, the values of PV and K232 increased
up to
79.68 meq O2/kg and 20.03 at the end of storage, respectively.
Six volatile compounds (hexanal, 2-hexenal, 2-heptenal, E-2-octenal, E, Z-2,4-decadienal
and E,E-2,4-decadieanal) were determined during the thermal oxidation. At the
end of photooxidation conditions, PV and K232 values of oils were detected
as 116.97 meq O2/kg and 22.53, respectively. It is at least equally
important as the other findings that the hexanal was only detected volatile oxidation
compound under photooxidation conditions.

Kaynakça

  • [1] Gunstone, F., 2005. Vegetable oils. In: Bailey’s Industrial Oil and Fat Products, Edited by F. Shahidi, John Wiley and Sons Inc., New York, 217–218p.
  • [2] Farr, W.E., Proctor, A., 2014. Green Vegetable Oil Processing: Revised First Edition. AOCS Press, Urbana, IL., USA, 302p.
  • [3] Siger, A., Kaczmarek, A., Rudzińska, M., 2015. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. European Journal of Lipid Science and Technology 117(8): 1225-1237.
  • [4] USDA, 2016. Vegetable Oils and Animal Fats. https://www.ers.usda.gov/data-products/oil-crops-yearbook/oil-crops-yearbook/#. Erişim tarihi: 25.12.2016.
  • [5] TUİK, 2016. http://www.tuik.gov.tr/PreTablo. do?alt_id=1001. Erişim tarihi: 25.12.2016.
  • [6] Büyükhelvacıgil, T., 2015. Yağlı Tohumlu Bitkiler ve Bitkisel Yağlar Konferansı, 3 Eylül 2015, İstanbul, Türkiye.
  • [7] Crapiste, G.H., Brevedan, M.I., Carelli, A.A., 1999. Oxidation of sunflower oil during storage. Journal of the American Oil Chemists' Society 76(12): 1437-1443.
  • [8] Kochhar, S.P., 1996. Oxidative pathways to the formation of off-flavors. In: Food Taints and Off Flavors, Edited by M.J. Saxby, Blackie Academic and Professional/Springer, New York, 168-225p.
  • [9] Jeleń, H.H., Obuchowska, M., Zawirska-Wojtasiak, R., Wasowicz, E., 2000. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry 48(6): 2360-2367.
  • [10] Abdalla, A.E., Roozen, J.P., 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry 64(3): 323-329.
  • [11] Suja, K.P., Abraham, J.T., Thamizh, S.N., Jayalekshmy, A., Arumughan, C., 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry 84(3): 393-400.
  • [12] Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F., Liu, F., 2010. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry 118(3): 656-662.
  • [13] Wroniak, M., Florowska, A., Rękas, A., 2016. Effect of oil flushing with nitrogen on the quality and oxidative stability of cold-pressed rapeseed and sunflower oils. Acta Scientiarum Polonorum Technologia Alimentaria 15(1): 79-87.
  • [14] Anonymous. 2006. Official methods and recommended practices of the American Oil Chemists’ Society, Fourth Edition. Champaign, IL: AOCS Press, USA, Methods: Cd8-53 and Ch5-91.
  • [15] Kiralan, M., Ozkan, G., Koyluoglu, F., Ugurlu, H. A., Bayrak, A., Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. European Journal of Lipid Science and Technology. 114(5): 552-557.
  • [16] Özkan, G., Kiralan, M., Karacabey, E., Çalik, G., Özdemir, N., Tat, T., Bayrak, A., Ramadan, M.F., 2016. Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. European Food Research and Technology 242(12): 2011-2019.
  • [17] De Leonardis, A., Macciola, V., Di Rocco, A., 2003. Oxidative stabilization of cold‐pressed sunflower oil using phenolic compounds of the same seeds. Journal of the Science of Food and Agriculture 83(6): 523-528.
  • [18] Bendini, A., Barbieri, S., Valli, E., Buchecker, K., Canavari, M., Toschi, T. G., 2011. Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis. European Journal of Lipid Science and Technology 113(11): 1375-1384.
  • [19] Kostadinović Veličkovska, S., Brühl, L., Mitrev, S., Mirhosseini, H., Matthäus, B., 2015. Quality evaluation of cold‐pressed edible oils from Macedonia. European Journal of Lipid Science and Technology 117(12): 2023-2035.
  • [20] Mildner-Szkudlarz, S., Jeleń, H.H., Zawirska-Wojtasiak, R., Wąsowicz, E., 2003. Application of headspace—solid phase microextraction and multivariate analysis for plant oils differentiation. Food Chemistry 83(4): 515-522.
  • [21] Uriarte, P.S., Goicoechea, E., Guillen, M.D., 2011. Volatile components of several virgin and refined oils differing in their botanical origin. Journal of the Science of Food and Agriculture 91(10): 1871-1884.
  • [22] Ivanova-Petropulos, V., Mitrev, S., Stafilov, T., Markova, N., Leitner, E., Lankmayr, E., Siegmund, B., 2015. Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds. Food Research International 77: 506-514.
  • [23] Guillén, M.D., Cabo, N., Ibargoitia, M.L., Ruiz, A., 2005. Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes. Journal of Agricultural and Food Chemistry 53(4): 1093-1101.
  • [24] Petersen, K.D., Kleeberg, K.K., Jahreis, G., Fritsche, J., 2012. Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography. International Journal of Food Sciences and Nutrition 63(2): 160-169.
  • [25] Kucuk, M., Caner, C., 2005. Effect of packaging materials and storage conditions on sunflower oil quality. Journal of Food Lipids 12(3): 222-231.
  • [26] Al-Dalain, S.Y., Al-Fraihat, A.H., Al Kassabeh, E.T., 2011. Effect of aromatic plant essential oils on oxidative stability of sunflower oil during heating and storage. Pakistan Journal of Nutrition 10(9): 864-870.
  • [27] Ahmed, T., Atta, S., Sohail, M., Khan, A.R., Akhter, S., 2011. Effect of fluorescent light on quality and stability of edible fats and oils. Journal of the Chemical Society of Pakistan 33(2): 233-237.
  • [28] Manzocco, L., Panozzo, A., Calligaris, S., 2012. Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation. Journal of the American Oil Chemists’ Society 89(4): 577-583.
  • [29] Upadhyay, R., Mishra, H.N., 2016. Effect of relative humidity and light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic and natural antioxidants. International Journal of Food Science & Technology 51(2): 293-299.
  • [30] Gromadzka, J., Wardencki, W., Pawłowicz, R., Muszyński, G., 2010. Photoinduced and thermal oxidation of rapeseed and sunflower oils. European Journal of Lipid Science and Technology 112(11): 1229-1235.

Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi

Yıl 2017, Cilt: 15 Sayı: 2, 155 - 162, 11.08.2017
https://doi.org/10.24323/akademik-gida.333672

Öz

Soğuk pres ayçiçeği yağı termal ve fotooksidasyona tabi tutulmuştur. Bu
koşullar altında oksidasyonun izlenmesinde peroksit değeri (PD) ve konjuge dien
değeri (K232) kullanılmıştır. Bu klasik oksidasyon testleri yanında,
termal ve fotooksidasyon süresince yağlardaki uçucu oksidasyon bileşenleri
verileri tepe boşluğu-katı faz mikro-ekstraksiyon (HS-SPME) ve gaz kromatografi-kütle
spektrometresi (GC-MS) yöntemi kullanılarak toplanmıştır. 60°C sıcaklıkta
termal oksidasyon koşullarında depolama sonunda, PD ve K232
değerleri sırası ile
79.68 meq
O2/kg ve 20.03
’e kadar arttığı bulunmuştur. Termal oksidasyon
süresince
6 uçucu
oksidasyon bileşeni (hekzanal, 2-hekzenal, 2-heptenal, E-2-oktenal,
E,Z-2,4-dekadienal
ve E,E-2,4-dekadienal) belirlenmiştir. Fotooksidasyon sonunda,
PD ve K232
değerleri sırası ile
116.97
meq O2/kg ve 22.53 olarak tespit edilmiştir. Fotooksidasyon
koşulları süresince belirlenen tek uçucu oksidasyon bileşeni hekzanal da en
azından diğer bulgular ile aynı derece önemlidir.

Kaynakça

  • [1] Gunstone, F., 2005. Vegetable oils. In: Bailey’s Industrial Oil and Fat Products, Edited by F. Shahidi, John Wiley and Sons Inc., New York, 217–218p.
  • [2] Farr, W.E., Proctor, A., 2014. Green Vegetable Oil Processing: Revised First Edition. AOCS Press, Urbana, IL., USA, 302p.
  • [3] Siger, A., Kaczmarek, A., Rudzińska, M., 2015. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. European Journal of Lipid Science and Technology 117(8): 1225-1237.
  • [4] USDA, 2016. Vegetable Oils and Animal Fats. https://www.ers.usda.gov/data-products/oil-crops-yearbook/oil-crops-yearbook/#. Erişim tarihi: 25.12.2016.
  • [5] TUİK, 2016. http://www.tuik.gov.tr/PreTablo. do?alt_id=1001. Erişim tarihi: 25.12.2016.
  • [6] Büyükhelvacıgil, T., 2015. Yağlı Tohumlu Bitkiler ve Bitkisel Yağlar Konferansı, 3 Eylül 2015, İstanbul, Türkiye.
  • [7] Crapiste, G.H., Brevedan, M.I., Carelli, A.A., 1999. Oxidation of sunflower oil during storage. Journal of the American Oil Chemists' Society 76(12): 1437-1443.
  • [8] Kochhar, S.P., 1996. Oxidative pathways to the formation of off-flavors. In: Food Taints and Off Flavors, Edited by M.J. Saxby, Blackie Academic and Professional/Springer, New York, 168-225p.
  • [9] Jeleń, H.H., Obuchowska, M., Zawirska-Wojtasiak, R., Wasowicz, E., 2000. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. Journal of Agricultural and Food Chemistry 48(6): 2360-2367.
  • [10] Abdalla, A.E., Roozen, J.P., 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry 64(3): 323-329.
  • [11] Suja, K.P., Abraham, J.T., Thamizh, S.N., Jayalekshmy, A., Arumughan, C., 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry 84(3): 393-400.
  • [12] Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F., Liu, F., 2010. Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry 118(3): 656-662.
  • [13] Wroniak, M., Florowska, A., Rękas, A., 2016. Effect of oil flushing with nitrogen on the quality and oxidative stability of cold-pressed rapeseed and sunflower oils. Acta Scientiarum Polonorum Technologia Alimentaria 15(1): 79-87.
  • [14] Anonymous. 2006. Official methods and recommended practices of the American Oil Chemists’ Society, Fourth Edition. Champaign, IL: AOCS Press, USA, Methods: Cd8-53 and Ch5-91.
  • [15] Kiralan, M., Ozkan, G., Koyluoglu, F., Ugurlu, H. A., Bayrak, A., Kiritsakis, A., 2012. Effect of cultivation area and climatic conditions on volatiles of virgin olive oil. European Journal of Lipid Science and Technology. 114(5): 552-557.
  • [16] Özkan, G., Kiralan, M., Karacabey, E., Çalik, G., Özdemir, N., Tat, T., Bayrak, A., Ramadan, M.F., 2016. Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. European Food Research and Technology 242(12): 2011-2019.
  • [17] De Leonardis, A., Macciola, V., Di Rocco, A., 2003. Oxidative stabilization of cold‐pressed sunflower oil using phenolic compounds of the same seeds. Journal of the Science of Food and Agriculture 83(6): 523-528.
  • [18] Bendini, A., Barbieri, S., Valli, E., Buchecker, K., Canavari, M., Toschi, T. G., 2011. Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis. European Journal of Lipid Science and Technology 113(11): 1375-1384.
  • [19] Kostadinović Veličkovska, S., Brühl, L., Mitrev, S., Mirhosseini, H., Matthäus, B., 2015. Quality evaluation of cold‐pressed edible oils from Macedonia. European Journal of Lipid Science and Technology 117(12): 2023-2035.
  • [20] Mildner-Szkudlarz, S., Jeleń, H.H., Zawirska-Wojtasiak, R., Wąsowicz, E., 2003. Application of headspace—solid phase microextraction and multivariate analysis for plant oils differentiation. Food Chemistry 83(4): 515-522.
  • [21] Uriarte, P.S., Goicoechea, E., Guillen, M.D., 2011. Volatile components of several virgin and refined oils differing in their botanical origin. Journal of the Science of Food and Agriculture 91(10): 1871-1884.
  • [22] Ivanova-Petropulos, V., Mitrev, S., Stafilov, T., Markova, N., Leitner, E., Lankmayr, E., Siegmund, B., 2015. Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds. Food Research International 77: 506-514.
  • [23] Guillén, M.D., Cabo, N., Ibargoitia, M.L., Ruiz, A., 2005. Study of both sunflower oil and its headspace throughout the oxidation process. Occurrence in the headspace of toxic oxygenated aldehydes. Journal of Agricultural and Food Chemistry 53(4): 1093-1101.
  • [24] Petersen, K.D., Kleeberg, K.K., Jahreis, G., Fritsche, J., 2012. Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography. International Journal of Food Sciences and Nutrition 63(2): 160-169.
  • [25] Kucuk, M., Caner, C., 2005. Effect of packaging materials and storage conditions on sunflower oil quality. Journal of Food Lipids 12(3): 222-231.
  • [26] Al-Dalain, S.Y., Al-Fraihat, A.H., Al Kassabeh, E.T., 2011. Effect of aromatic plant essential oils on oxidative stability of sunflower oil during heating and storage. Pakistan Journal of Nutrition 10(9): 864-870.
  • [27] Ahmed, T., Atta, S., Sohail, M., Khan, A.R., Akhter, S., 2011. Effect of fluorescent light on quality and stability of edible fats and oils. Journal of the Chemical Society of Pakistan 33(2): 233-237.
  • [28] Manzocco, L., Panozzo, A., Calligaris, S., 2012. Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation. Journal of the American Oil Chemists’ Society 89(4): 577-583.
  • [29] Upadhyay, R., Mishra, H.N., 2016. Effect of relative humidity and light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic and natural antioxidants. International Journal of Food Science & Technology 51(2): 293-299.
  • [30] Gromadzka, J., Wardencki, W., Pawłowicz, R., Muszyński, G., 2010. Photoinduced and thermal oxidation of rapeseed and sunflower oils. European Journal of Lipid Science and Technology 112(11): 1229-1235.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Bölüm Araştırma Makaleleri
Yazarlar

S. Sezer Kıralan

Mustafa Kıralan Bu kişi benim

Yayımlanma Tarihi 11 Ağustos 2017
Gönderilme Tarihi 9 Ağustos 2017
Yayımlandığı Sayı Yıl 2017 Cilt: 15 Sayı: 2

Kaynak Göster

APA Kıralan, S. S., & Kıralan, M. (2017). Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. Akademik Gıda, 15(2), 155-162. https://doi.org/10.24323/akademik-gida.333672
AMA Kıralan SS, Kıralan M. Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. Akademik Gıda. Ağustos 2017;15(2):155-162. doi:10.24323/akademik-gida.333672
Chicago Kıralan, S. Sezer, ve Mustafa Kıralan. “Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi”. Akademik Gıda 15, sy. 2 (Ağustos 2017): 155-62. https://doi.org/10.24323/akademik-gida.333672.
EndNote Kıralan SS, Kıralan M (01 Ağustos 2017) Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. Akademik Gıda 15 2 155–162.
IEEE S. S. Kıralan ve M. Kıralan, “Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi”, Akademik Gıda, c. 15, sy. 2, ss. 155–162, 2017, doi: 10.24323/akademik-gida.333672.
ISNAD Kıralan, S. Sezer - Kıralan, Mustafa. “Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi”. Akademik Gıda 15/2 (Ağustos 2017), 155-162. https://doi.org/10.24323/akademik-gida.333672.
JAMA Kıralan SS, Kıralan M. Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. Akademik Gıda. 2017;15:155–162.
MLA Kıralan, S. Sezer ve Mustafa Kıralan. “Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi”. Akademik Gıda, c. 15, sy. 2, 2017, ss. 155-62, doi:10.24323/akademik-gida.333672.
Vancouver Kıralan SS, Kıralan M. Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. Akademik Gıda. 2017;15(2):155-62.

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