Araştırma Makalesi
BibTex RIS Kaynak Göster

Fatty Acids Composition of Crude and Refined Hazelnut Oils

Yıl 2016, Cilt: 31 Sayı: 1, 79 - 84, 29.01.2016

Öz

In this study, general chemical composition (acidity, peroxide values and colour properties) and fatty acid composition of crude and refined oil derived from nuts grown in the Black Sea Region were analyzed. Fatty acids composition of crude and refined hazelnut oils were analysed by forming methyl esters in GC with equipped FID detector. In both of crude and refined hazelnut oils a total of 13 fatty acids were determined. These are myristic, palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic, arachidic, linolenic, gadoleic, behenic and lignoceric fatty acids. In both oil oleic acid was the most dominant followed by palmitic and linoleic fatty acids Meanwhile, general  chemical properties of (acidity, peroxide, color) oils were also compared.

Kaynakça

  • Alasalvar, C., Pelvan, E., Topal, B., (2010). Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). Int J Food Sci Nutr 61: 630-642.
  • Amaral, J.S., Casal, S., Citova, I., Santos, A., Seabra, R.M., Oliveira, B.P.P., (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. Eur Food Res Technol 222: 274-280.
  • AOCS, Official Method Ce 1-62., (1989). Fatty acid composition in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • AOCS, Official Method Cd 8-53., (2003). Peroxide value, acetic acid-chloroform method in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • AOCS, Official Method Ca 5a-40., (2009). Free fatty acids in crude and refined fats and oils in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • 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. Eur J Lipid Sci Tech 111: 170-182.
  • Bruggen, P.C., Duchateaub, G.S. M.J.E., Moorena, M.M.W., Oostena, H.J., (1998). Precision of low trans fatty acid level determination in refined oils. Results of a collaborative capillary gas-liquid chromatography study. J Amer Oil Chem Soc 75: 483-488.
  • Çalışkan, T. (2008). Rafinasyon işlemlerinin bitkisel yağlarda izomeri oluşumu ve oksidatif stabilite üzerine etkisi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Ferrari, R., Schulte, E., Esteves, W., Bruhl, L. Mukherjee, K.D., (1996). Minor constituents of vegetable oils during industrial processing. J Amer Oil Chem Soc 73: 587-592.
  • FAO, 2013. Food and Agriculture Organization of the United Nations. “Agricultural Statistical Database”. http://www.faostat.fao.org.
  • Hashempour, A., Ghazvini, R.F., Bakhshi, D., Sanam, S.A., (2010). Fatty acids composition and pigments changing of virgin olive oil (Olea europea L.) in five cultivars grown in Iran. Aust J Crop Sci 4:258-263.
  • Henon, G., Kemeny, Z., Recseg, K., Zwobada, F., Kovari, K., (1999). Deodorization of vegetable oils. Part I: Modeling the geometrical isomerization of polyunsaturated fatty acids. J Amer Oil Chem Soc 76: 73-81.
  • Karabulut, I., Topcu, A., Yorulmaz, A., Tekin, A., Ozay, D.S., (2005). Effects of the industrial refining process on some properties of hazelnut oil. Eur J Lipid Sci Tech 476-480.
  • Kemeny, Z., Recseg, K., Henon, G., Kövari, K., Zwobada, F., (2001). Deodorization of vegetable oils: Prediction of trans vegetable oils: Prediction of trans polyunsaturated fatty acid content. J Amer Oil Chem Soc 78: 973979.
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., Selli, S. (2013).GC-MS-Olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Res Intern, 54: 1987-1994.
  • Kesen, S., Kelebek, H., Selli, S. 2014. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origin by Application of the Aroma Extract Dilution Analysis. J Agric Food Chem 62: 391-401.
  • Kıralan, M., Bayrak, A., Özkaya, M.T., (2009). Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean Area in Turkey. J Amer Oil Chem Soc 86:247-252.
  • McGuire, R.G., (1992). Reporting of objective color measurements. Hortscience 27: 1254-1255.
  • Tasan, M., Demirci, M., (2003). Trans fatty acids in sunflower oil at different steps of refining. J Amer Oil Chem Soc 80: 825-828. TMO, Toprak Mahsulleri Ofisi. (2013). http://www.tmo.gov.tr.
  • Tunç, İ., Çalıskan, F., Özkan, G., Karacabey, E., (2014). Mikrodalga Destekli Soxhlet Cihazı ile Fındık Yağı Ekstraksiyonunun Yanıt Yüzey Yöntemi ile Optimizasyonu. Akademik Gıda 12: 20-28.
  • Wolff, R.L., (1993). Occurence of artifical trans– polyunsaturated fatty acids in refined (deodorized) walnut oils. Sci Aliments 13: 155-163.

Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi

Yıl 2016, Cilt: 31 Sayı: 1, 79 - 84, 29.01.2016

Öz

Bu çalışmada, Karadeniz Bölgesi fındıklarından elde edilen ham ve rafine yağların genel kimyasal bileşimleri (asitlik, peroksit değeri, renk özellkleri) ve yağ asitleri kompozisyonu incelenmiştir. Ham ve rafine fındık yağlarının yağ asitleri kompozisyonu metil esterleri oluşturularak, FID dedektörlü gaz kromatografisinde (GC) analiz edilmiştir. Ham ve rafine fındık yağlarında her ikisinde de toplam 13 adet yağ asiti belirlenmiştir. Bunlar; miristik, palmitik, palmitoleik, margarik, margoleik, stearik, oleik, linoleik, araşidik, linolenik, gadoleik, behenik ve lignoserik yağ asitleridir. Her iki yağda da oleik asit en baskın yağ asiti olup, bunu palmitik ve linoleik yağ asitleri izlemiştir. Öte yandan, ham ve rafine yağların bazı genel kimyasal bileşenleri de kıyaslanmıştır.

Kaynakça

  • Alasalvar, C., Pelvan, E., Topal, B., (2010). Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). Int J Food Sci Nutr 61: 630-642.
  • Amaral, J.S., Casal, S., Citova, I., Santos, A., Seabra, R.M., Oliveira, B.P.P., (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. Eur Food Res Technol 222: 274-280.
  • AOCS, Official Method Ce 1-62., (1989). Fatty acid composition in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • AOCS, Official Method Cd 8-53., (2003). Peroxide value, acetic acid-chloroform method in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • AOCS, Official Method Ca 5a-40., (2009). Free fatty acids in crude and refined fats and oils in official methods and recommended practices of the American Oil Chemists’ Society, Champaign, IL, Method.
  • 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. Eur J Lipid Sci Tech 111: 170-182.
  • Bruggen, P.C., Duchateaub, G.S. M.J.E., Moorena, M.M.W., Oostena, H.J., (1998). Precision of low trans fatty acid level determination in refined oils. Results of a collaborative capillary gas-liquid chromatography study. J Amer Oil Chem Soc 75: 483-488.
  • Çalışkan, T. (2008). Rafinasyon işlemlerinin bitkisel yağlarda izomeri oluşumu ve oksidatif stabilite üzerine etkisi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi.
  • Ferrari, R., Schulte, E., Esteves, W., Bruhl, L. Mukherjee, K.D., (1996). Minor constituents of vegetable oils during industrial processing. J Amer Oil Chem Soc 73: 587-592.
  • FAO, 2013. Food and Agriculture Organization of the United Nations. “Agricultural Statistical Database”. http://www.faostat.fao.org.
  • Hashempour, A., Ghazvini, R.F., Bakhshi, D., Sanam, S.A., (2010). Fatty acids composition and pigments changing of virgin olive oil (Olea europea L.) in five cultivars grown in Iran. Aust J Crop Sci 4:258-263.
  • Henon, G., Kemeny, Z., Recseg, K., Zwobada, F., Kovari, K., (1999). Deodorization of vegetable oils. Part I: Modeling the geometrical isomerization of polyunsaturated fatty acids. J Amer Oil Chem Soc 76: 73-81.
  • Karabulut, I., Topcu, A., Yorulmaz, A., Tekin, A., Ozay, D.S., (2005). Effects of the industrial refining process on some properties of hazelnut oil. Eur J Lipid Sci Tech 476-480.
  • Kemeny, Z., Recseg, K., Henon, G., Kövari, K., Zwobada, F., (2001). Deodorization of vegetable oils: Prediction of trans vegetable oils: Prediction of trans polyunsaturated fatty acid content. J Amer Oil Chem Soc 78: 973979.
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., Selli, S. (2013).GC-MS-Olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Res Intern, 54: 1987-1994.
  • Kesen, S., Kelebek, H., Selli, S. 2014. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origin by Application of the Aroma Extract Dilution Analysis. J Agric Food Chem 62: 391-401.
  • Kıralan, M., Bayrak, A., Özkaya, M.T., (2009). Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean Area in Turkey. J Amer Oil Chem Soc 86:247-252.
  • McGuire, R.G., (1992). Reporting of objective color measurements. Hortscience 27: 1254-1255.
  • Tasan, M., Demirci, M., (2003). Trans fatty acids in sunflower oil at different steps of refining. J Amer Oil Chem Soc 80: 825-828. TMO, Toprak Mahsulleri Ofisi. (2013). http://www.tmo.gov.tr.
  • Tunç, İ., Çalıskan, F., Özkan, G., Karacabey, E., (2014). Mikrodalga Destekli Soxhlet Cihazı ile Fındık Yağı Ekstraksiyonunun Yanıt Yüzey Yöntemi ile Optimizasyonu. Akademik Gıda 12: 20-28.
  • Wolff, R.L., (1993). Occurence of artifical trans– polyunsaturated fatty acids in refined (deodorized) walnut oils. Sci Aliments 13: 155-163.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Songül Kesen

Ahmet Salih Sönmezdağ Bu kişi benim

Haşim Kelebek Bu kişi benim

Serkan Selli

Yayımlanma Tarihi 29 Ocak 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 31 Sayı: 1

Kaynak Göster

APA Kesen, S., Sönmezdağ, A. S., Kelebek, H., Selli, S. (2016). Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 31(1), 79-84.
AMA Kesen S, Sönmezdağ AS, Kelebek H, Selli S. Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi. Çukurova Tarım Gıda Bil. Der. Ocak 2016;31(1):79-84.
Chicago Kesen, Songül, Ahmet Salih Sönmezdağ, Haşim Kelebek, ve Serkan Selli. “Ham Ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 31, sy. 1 (Ocak 2016): 79-84.
EndNote Kesen S, Sönmezdağ AS, Kelebek H, Selli S (01 Ocak 2016) Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi. Çukurova Tarım ve Gıda Bilimleri Dergisi 31 1 79–84.
IEEE S. Kesen, A. S. Sönmezdağ, H. Kelebek, ve S. Selli, “Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi”, Çukurova Tarım Gıda Bil. Der., c. 31, sy. 1, ss. 79–84, 2016.
ISNAD Kesen, Songül vd. “Ham Ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi”. Çukurova Tarım ve Gıda Bilimleri Dergisi 31/1 (Ocak 2016), 79-84.
JAMA Kesen S, Sönmezdağ AS, Kelebek H, Selli S. Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi. Çukurova Tarım Gıda Bil. Der. 2016;31:79–84.
MLA Kesen, Songül vd. “Ham Ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, c. 31, sy. 1, 2016, ss. 79-84.
Vancouver Kesen S, Sönmezdağ AS, Kelebek H, Selli S. Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi. Çukurova Tarım Gıda Bil. Der. 2016;31(1):79-84.

Çukurova Üniversitesi Ziraat Fakültesi Dergisi” yayın hayatına 1 Ocak 2016 tarihi itibariyle “Çukurova Tarım ve Gıda Bilimleri Dergisi” adıyla devam etmektedir.


logo_224x57_white.gif       ResearchBib User Pictureroot indexing ile ilgili görsel sonucu