Rafine Ayçiçek Yağının Oksidasyon Kararlılığı Üzerine Biberiye’nin Antioksidan Etkisi

Öz

Bu çalışmada, biberiye (Rosmarinus officinalis L.) uçucu yağının bileşenleri ve rafine ayçiçek yağının oksidasyon kararlılığı üzerine antioksidan aktivitesi Ransimat metodu ile incelenmiştir. Bitki materyali Afyonkarahisar Tıbbi ve Aromatik Bitkiler Merkezinden temin edilmiştir. GC/FID-MS analizi sonucu, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) ve p-Cimene (3.07%) biberiye uçucu yağının major bileşenleri olarak tespit edilmiştir. DPPH metodu kullanılarak toplam antioksidan tayini yaılmış olup, EC50 değeri 3.35 mg ml-1 olarak belirlenmiştir. Rafine ayçiçek yağının indüksiyon periyodu ortalama 1.57 saat iken, 1 g 100 g-1 oranında biberiye eklendiğinde 1.68 saat, 5 g 100 g-1 oranında biberiye eklendiğinde ise 1.79 saat olarak tespit edilmiştir. Elde edilen sonuçlara göre ekonomik değere sahip, tıbbi ve aromatik bitkisi olan biberiye, ayçiçek yağının oksidasyon kararlılığını önemli ölçüde artırmıştır. Yenilebilir sabit yağların raf ömrünü uzatmak amacıyla doğal bir antioksidan olarak biberiye önerilebilmektedir.

Anahtar Kelimeler

• Antioksidan
• Esansiyel Yağ
• Ransimat
• Rosmarinus Officinalis
• Ayçiçek Yağı

The Antioxidant Effect of Rosemary on the Oxidation Stability of Refıned Sunflower Oil

Abstract

In this study, the essential oil chemical compounds of rosemary (Rosmarinus officinalis L.) and its antioxidant activity on the oxidation stability of refined sunflower oil (RSO) were investigated by the Rancimat method. The plant material was obtained from Afyonkarahisar Medicinal and Aromatic Plants Center/Turkey. Based on the GC/FID-MS analysis result, 1,8-Cineole (15.18%), Camphor (11.39%), Borneol (11.39%), Germacrene D (11.12%), Carvacrol (11.05%), α-Pinene (6.01%) and p-Cimene (3.07%) were identified as the major constituents of rosemary essential oil. The total antioxidant activity of rosemary essential oil was determined using the DPPH method. The EC50 value was measured as 3.35 mg mL-1. While the induction time of RSO is 1.57 hours on average,the induction time of RSO with 1 g of 100 g-1 rosemary added was 1.68 hours on average, and the induction time of RSO with 5 g of 100 g-1 rosemary added was 1.79 hours on average. According to the results, rosemary, as an economic medicinal and aromatic plant, significantly increased the oxidation stability of RSO. Therefore, rosemary can be recommended as a natural antioxidant to extend the shelf life of edible fixed oils.

Keywords

• Antioksidan
• Esansiyel Yağ
• Ransimat
• Rosmarinus Officinalis
• Ayçiçek Yağı

Kaynakça

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