Araştırma Makalesi
BibTex RIS Kaynak Göster

Volatile compounds and fatty acid composition of crude and refined hazelnut oils

Yıl 2018, Cilt: 49 Sayı: 2, 104 - 110, 12.07.2018
https://doi.org/10.17097/ataunizfd.392547

Öz




















The volatile compounds, as well as fatty acid
composition of crude and refined hazelnut oils, which are produced by different
brands in Turkey, were analyzed by GC/MS, using a solid phase microextraction
and GC/FID. Free fatty acid and peroxide value of samples were also determined.
In crude hazelnut oils, there were significant differences between brands, in
terms of propanoic acid, hexanoic acid, 1-octanol, heptanal, octanal, nonanal,
cyclopentane and heptane. In contrast, only a few volatile compounds were
determined in refined oil samples. In refined samples, major differences have
been detected in terms of nonanal, trans-2-decenal and 2-octyl furan. The
refining process usually decreased the amount and counts of volatile compounds.
The industrial refining of the oils did not cause any significant changes in
the fatty acid composition of the samples. However, the refining process caused
a decrease in the free fatty acid content and the peroxide value of hazelnut
oils.

Kaynakça

  • Akoh CC, Min DB.2002. Food Lipids (2nd edn.) Marcell Dekker Inc, Newyork.
  • Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttaş HC, Liyanapathirana CM, Rodrigues FB. 2003. Turkish tombul hazelnut (Corylus avellana L.) 2. Lipid caharacteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51, 3797-3805.
  • AOCS, Ca 5a–40, 1998a. Free fatty acid. Official Methods and Recommended Practices of the American Oil Chemists’Society, Fifth Edition, Champaign, IL, USA.
  • AOCS, Ca 8d–53, 1998b. Peroxide value. Official Methods and Recommended Practices of the American Oil Chemists’Society, Fifth Edition, Champaign, IL, USA.
  • Anonymous. 2006. Food fats and oils. Institute of Shortening and Edible Oils, Inc, Ninth ed. ,Washington, DC.
  • Anonymous. 2012. Turkish Food Codex Communiqué, ‘Bitki Adı ile Anılan Yağlar Tebliği’ 2012/29. 2012. Gıda Tarım ve Hayvancılık Bakanlığı, Ankara, Turkey.
  • Anonymous. 2014a. FAO, Food and Agriculture Organization of the United Nations (2014) Rome, Italy http://www.fao.org . Accessed 26 Now 2014.
  • Anonymous. 2014b. TUIK, Türkiye İstatistik Kurumu (2014) Ankara, Turkey. http://www.tuik.gov.tr . Accessed 26 Now 2014.
  • Azadmard-Demirchi S, Dutta PC. 2007. Free and esterified 4,4’-dimethylsterols in hazelnut oil and their retention during refining processes. Journal of American Oil Chemists’ Society, 84, 297-304.
  • Bacchetta L, Aramini M, Zini A, Di Giammatteo V, Spera D, Drogoudi P, Rovira M, Silva AP, Solar A, Botta R. 2013. Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.) : a chemometric approach to emphasize the quality of European germplasm. Euphytica, 191, 57-73.
  • Bada JC, Leon-Camacho M, Prieto M, Alonso L. 2004. Characterization of oils of hazelnuts from Asturias, Spain. European Journal of Lipid Science and Technology, 106, 294-300.
  • Bail S, Stuebiger G, Unterweger H, Buchbauer G, Krist S. 2009. Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS. European Journal of Lipid Science and Technology, 111, 170-182.
  • Benitez-Sanchez PL, Leon-Camacho M, Aparicio R. 2003. A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil. European Food Research and Technology, 218, 13-19.
  • Bernardo-Gil G, Grenha J, Santos J, Cardoso P. 2002. Supercritical fluid extraction and characterization of oil from hazelnut. European Journal of Lipid Science and Technology, 104, 402-409.
  • Bhosle BM. Subramanian R. 2005. New approaches in deacidification of edible oils-a review. Journal of Food Engineering, 69(4), 481-494.
  • Caja MM, Castillo MLR, Alvarez RM, Herraiz M, Blanch GP. 2000. Analysis of volatile compounds in edible oils using simultaneous distillation–solvent extraction and direct coupling of liquid chromatography with gas chromatography. European Food Research and Technology, 211, 45-51.
  • Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2004. Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME:Identification of quality-freshness markers. Food Chemistry, 88, 151-157.
  • Crews C, Hough P, Godward J, Brereton P, Lees M, Guiet S, Winkelmann W. 2005. Study of the main constituents of some authentic hazelnut oils. Journal of Agricultural and Food Chemistry , 53, 4843-4852.
  • Fullana A, Carbonell-Barrachina AA, Sidhu S. 2004. Volatile aldehyde emissions from heated cooking oils. Journal of Science Food and Agriculture, 84, 2015-2021.
  • İlyasoğlu H, Özçelik B. 2011. Memecik zeytinyağlarının bölgesel karakterizasyonu. Gıda, 36, 33-41.Karabulut I, Topcu A, Yorulmaz A, Tekin A, Sivri Özay D. 2005. Effects of the industrial refining process on some properties of hazelnut oil. European Journal of Lipid Science and Technology, 107, 476-480.
  • Metcalfe LD, Schmitz AA. 1961. The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytic Chemistry, 33, 363–364.
  • Mildner-Szkudlarz S, Jelen HH. 2008. The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry, 110, 751-761.
  • Miraliakbari H, Shahidi F. 2008. Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15, 81-96.
  • Owczarek-Fendor A, Menulenaer BD, Scholl G, Adams A, Lancker FV, Yogendrarajah P, Uytterhoeven V, Eppe G, Pauw ED, Scippo M, Kimpe ND. 2010. Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan. Journal of Agriculture Food Chemistry, 58, 9579-9586.
  • Özdemir F, Akinci İ. 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63, 341-347.
  • Özdemir M, Açkurt F, Kaplan M, Yıldız M, Löker M, Gürcan T, Biringen G, Okay A, Seyhan FG.2000. Evaluation of new Turkish hybrid hazelnut (Coryllus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry, 73, 411-415.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farran A, Garcia J, Lopez A, Romero A, Boatella J. 1993. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Coryllus avellana L.) from Spain: I. Fatty acid composition. Food Chemistry, 48, 411-414.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farran A, Garcia J, Lopez A, Romero A, Boatella J. 1994. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Coryllus avellana L.) from Spain: (II). Trglyceride composition. Food Chemistry, 50, 245-249.
  • Parcerisa J, Richardson DG, Rafecas M, Codony R, Boatella J. 1998. Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA). Journal of Chromatography A, 805, 259-268.
  • Uriarte PS, Goicoechea E, Guillen MD. 2011. Volatile components of several virgin and refined oils differing in their botanical origin. Journal of Science Food and Agriculture, 91, 1871-1884.

Ham ve Rafine Fındık Yağlarının Uçucu Bileşikleri ve Yağ Asidi Kompozisyonu

Yıl 2018, Cilt: 49 Sayı: 2, 104 - 110, 12.07.2018
https://doi.org/10.17097/ataunizfd.392547

Öz

Türkiye'deki farklı
firmalar tarafından üretilen ham ve rafine edilmiş fındık yağlarının yağ asidi
bileşiminin yanı sıra uçucu bileşikleri katı faz mikro ekstraksiyon
kullanılarak GC/MS ve GC/FID ile analiz edilmiştir. Örneklerin serbest yağ
asidi içeriği ve peroksit değerleri de belirlenmiştir. Ham fındık yağlarında,
firmalar arasında propanoik asit, heksanoik asit, 1-oktanol, heptanal, oktanal,
nonanal, siklopentan ve heptan açısından önemli farklılıklar olmuştur. Buna
karşılık, rafine yağ örneklerinde sadece birkaç uçucu bileşik belirlenmiştir.
Rafine örneklerde, nonanal, trans-2-dekenal ve 2-oktil furan açısından önemli
farklılıklar tespit edilmiştir. Rafinasyon işlemi genellikle uçucu bileşiklerin
miktarını ve sayısını azaltmıştır. Yağların endüstriyel rafinasyonu, örneklerin
yağ asidi bileşiminde önemli bir değişikliğe neden olmamıştır. Bununla
birlikte, rafinasyon işlemi fındık yağlarının serbest yağ asidi içeriği ve
peroksit değerinde bir azalmaya neden olmuştur.


Kaynakça

  • Akoh CC, Min DB.2002. Food Lipids (2nd edn.) Marcell Dekker Inc, Newyork.
  • Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttaş HC, Liyanapathirana CM, Rodrigues FB. 2003. Turkish tombul hazelnut (Corylus avellana L.) 2. Lipid caharacteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51, 3797-3805.
  • AOCS, Ca 5a–40, 1998a. Free fatty acid. Official Methods and Recommended Practices of the American Oil Chemists’Society, Fifth Edition, Champaign, IL, USA.
  • AOCS, Ca 8d–53, 1998b. Peroxide value. Official Methods and Recommended Practices of the American Oil Chemists’Society, Fifth Edition, Champaign, IL, USA.
  • Anonymous. 2006. Food fats and oils. Institute of Shortening and Edible Oils, Inc, Ninth ed. ,Washington, DC.
  • Anonymous. 2012. Turkish Food Codex Communiqué, ‘Bitki Adı ile Anılan Yağlar Tebliği’ 2012/29. 2012. Gıda Tarım ve Hayvancılık Bakanlığı, Ankara, Turkey.
  • Anonymous. 2014a. FAO, Food and Agriculture Organization of the United Nations (2014) Rome, Italy http://www.fao.org . Accessed 26 Now 2014.
  • Anonymous. 2014b. TUIK, Türkiye İstatistik Kurumu (2014) Ankara, Turkey. http://www.tuik.gov.tr . Accessed 26 Now 2014.
  • Azadmard-Demirchi S, Dutta PC. 2007. Free and esterified 4,4’-dimethylsterols in hazelnut oil and their retention during refining processes. Journal of American Oil Chemists’ Society, 84, 297-304.
  • Bacchetta L, Aramini M, Zini A, Di Giammatteo V, Spera D, Drogoudi P, Rovira M, Silva AP, Solar A, Botta R. 2013. Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.) : a chemometric approach to emphasize the quality of European germplasm. Euphytica, 191, 57-73.
  • Bada JC, Leon-Camacho M, Prieto M, Alonso L. 2004. Characterization of oils of hazelnuts from Asturias, Spain. European Journal of Lipid Science and Technology, 106, 294-300.
  • Bail S, Stuebiger G, Unterweger H, Buchbauer G, Krist S. 2009. Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME-GC-MS and MALDI-TOF-MS. European Journal of Lipid Science and Technology, 111, 170-182.
  • Benitez-Sanchez PL, Leon-Camacho M, Aparicio R. 2003. A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil. European Food Research and Technology, 218, 13-19.
  • Bernardo-Gil G, Grenha J, Santos J, Cardoso P. 2002. Supercritical fluid extraction and characterization of oil from hazelnut. European Journal of Lipid Science and Technology, 104, 402-409.
  • Bhosle BM. Subramanian R. 2005. New approaches in deacidification of edible oils-a review. Journal of Food Engineering, 69(4), 481-494.
  • Caja MM, Castillo MLR, Alvarez RM, Herraiz M, Blanch GP. 2000. Analysis of volatile compounds in edible oils using simultaneous distillation–solvent extraction and direct coupling of liquid chromatography with gas chromatography. European Food Research and Technology, 211, 45-51.
  • Cavalli JF, Fernandez X, Lizzani-Cuvelier L, Loiseau AM. 2004. Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME:Identification of quality-freshness markers. Food Chemistry, 88, 151-157.
  • Crews C, Hough P, Godward J, Brereton P, Lees M, Guiet S, Winkelmann W. 2005. Study of the main constituents of some authentic hazelnut oils. Journal of Agricultural and Food Chemistry , 53, 4843-4852.
  • Fullana A, Carbonell-Barrachina AA, Sidhu S. 2004. Volatile aldehyde emissions from heated cooking oils. Journal of Science Food and Agriculture, 84, 2015-2021.
  • İlyasoğlu H, Özçelik B. 2011. Memecik zeytinyağlarının bölgesel karakterizasyonu. Gıda, 36, 33-41.Karabulut I, Topcu A, Yorulmaz A, Tekin A, Sivri Özay D. 2005. Effects of the industrial refining process on some properties of hazelnut oil. European Journal of Lipid Science and Technology, 107, 476-480.
  • Metcalfe LD, Schmitz AA. 1961. The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytic Chemistry, 33, 363–364.
  • Mildner-Szkudlarz S, Jelen HH. 2008. The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil. Food Chemistry, 110, 751-761.
  • Miraliakbari H, Shahidi F. 2008. Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15, 81-96.
  • Owczarek-Fendor A, Menulenaer BD, Scholl G, Adams A, Lancker FV, Yogendrarajah P, Uytterhoeven V, Eppe G, Pauw ED, Scippo M, Kimpe ND. 2010. Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan. Journal of Agriculture Food Chemistry, 58, 9579-9586.
  • Özdemir F, Akinci İ. 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63, 341-347.
  • Özdemir M, Açkurt F, Kaplan M, Yıldız M, Löker M, Gürcan T, Biringen G, Okay A, Seyhan FG.2000. Evaluation of new Turkish hybrid hazelnut (Coryllus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry, 73, 411-415.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farran A, Garcia J, Lopez A, Romero A, Boatella J. 1993. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Coryllus avellana L.) from Spain: I. Fatty acid composition. Food Chemistry, 48, 411-414.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farran A, Garcia J, Lopez A, Romero A, Boatella J. 1994. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Coryllus avellana L.) from Spain: (II). Trglyceride composition. Food Chemistry, 50, 245-249.
  • Parcerisa J, Richardson DG, Rafecas M, Codony R, Boatella J. 1998. Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA). Journal of Chromatography A, 805, 259-268.
  • Uriarte PS, Goicoechea E, Guillen MD. 2011. Volatile components of several virgin and refined oils differing in their botanical origin. Journal of Science Food and Agriculture, 91, 1871-1884.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm ARAŞTIRMALAR
Yazarlar

Şeyma Şişik Oğraş

Güzin Kaban

Mükerrem Kaya

Yayımlanma Tarihi 12 Temmuz 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 49 Sayı: 2

Kaynak Göster

APA Şişik Oğraş, Ş., Kaban, G., & Kaya, M. (2018). Volatile compounds and fatty acid composition of crude and refined hazelnut oils. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 49(2), 104-110. https://doi.org/10.17097/ataunizfd.392547
AMA Şişik Oğraş Ş, Kaban G, Kaya M. Volatile compounds and fatty acid composition of crude and refined hazelnut oils. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. Temmuz 2018;49(2):104-110. doi:10.17097/ataunizfd.392547
Chicago Şişik Oğraş, Şeyma, Güzin Kaban, ve Mükerrem Kaya. “Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 49, sy. 2 (Temmuz 2018): 104-10. https://doi.org/10.17097/ataunizfd.392547.
EndNote Şişik Oğraş Ş, Kaban G, Kaya M (01 Temmuz 2018) Volatile compounds and fatty acid composition of crude and refined hazelnut oils. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 49 2 104–110.
IEEE Ş. Şişik Oğraş, G. Kaban, ve M. Kaya, “Volatile compounds and fatty acid composition of crude and refined hazelnut oils”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 49, sy. 2, ss. 104–110, 2018, doi: 10.17097/ataunizfd.392547.
ISNAD Şişik Oğraş, Şeyma vd. “Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 49/2 (Temmuz 2018), 104-110. https://doi.org/10.17097/ataunizfd.392547.
JAMA Şişik Oğraş Ş, Kaban G, Kaya M. Volatile compounds and fatty acid composition of crude and refined hazelnut oils. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2018;49:104–110.
MLA Şişik Oğraş, Şeyma vd. “Volatile Compounds and Fatty Acid Composition of Crude and Refined Hazelnut Oils”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, c. 49, sy. 2, 2018, ss. 104-10, doi:10.17097/ataunizfd.392547.
Vancouver Şişik Oğraş Ş, Kaban G, Kaya M. Volatile compounds and fatty acid composition of crude and refined hazelnut oils. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2018;49(2):104-10.

Bu dergide yayınlanan makaleler Creative Commons Uluslararası Lisansı (https://creativecommons.org/licenses/by-nc/4.0/) kapsamında yayınlanmaktadır. Bu, orijinal makaleye uygun şekilde atıf yapılması şartıyla, eserin herhangi bir ortam veya formatta kopyalanmasını ve dağıtılmasını sağlar. Ancak, eserler ticari amaçlar için kullanılamaz.

https://creativecommons.org/licenses/by-nc/4.0/