EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL

Öz

The aim of this study was to evaluate the performance of 7 different plant extracts on prevention of sunflower oil oxidation. Sunflower oil samples enriched with different herbal extracts were subjected to accelerated oxidation conditions at 25, 50 and 75 °C for 21 days of storage. Peroxide value (PV), malondialdehyde (MAD), conjugated dien (K₂₃₂) and trien (K₂₇₀) values were determined initially before the storage, and at the 7^th, 14^th and 21^st day of storage. In addition, antioxidant activities of the ingredients used as antioxidant source were analyzed by DPPH (EC₅₀) test. PV, MAD, K₂₃₂ and K₂₇₀ values increased by the increase of the storage temperature during the storage period. Especially, rosemary extract (RE) was found to be as effective as sumac (SM) and nettle (NE) extracts, natural tocopherols of the refined sunflower oil, AP and BHT used as a reference antioxidant, in deferral of formation of primary oxidation products. Similarly, RE, SE and ginger (GE) extract was quite effective in deferring the formation of secondary oxidation products. It is concluded that RE, SM, NE and GE were effective in prevention of oxidation and improving the oxidative stability of sunflower oil, and thus, they may be used commercially in food industry to provide longer shelf life for edible oils and oily products.

Anahtar Kelimeler

• Herbal extract,Sunflower oil,Oxidative stability,Antioxidant activity

FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ

Öz

Bu çalışmanın amacı, 7 farklı bitki ekstraktının ayçiçek yağında oksidasyonu engelleme performanslarını değerlendirmektir. Farklı bitki ekstraktları ilave edilmiş ayçiçeği yağı örnekleri, 25, 50 ve 75 °C’lerde 21 gün süre ile hızlandırılmış oksidasyona tabi tutulmuştur. Depolama öncesi, 7., 14. ve 21. günlerde numuneler alınarak peroksit değeri (PD), malondialdehit (MAD), konjuge dien (K₂₃₂) ve konjuge trien (K₂₇₀) analizleri yapılmıştır. Ayrıca antioksidan olarak kullanılan maddelerin antioksidan aktiviteleri DPPH (EC₅₀) testi ile belirlenmiştir. PD, MAD, K₂₃₂ ve K₂₇₀ değerleri depolama sıcaklığı ve süresi artışına paralel olarak artmıştır. Özellikle birincil oksidasyon ürünlerinin oluşumunu geciktirmede biberiye ekstraktı (BB), sumak ekstraktı (SM) ve ısırgan ekstraktı (IS) referans antioksidan olarak kullanılan BHT, tokoferol (TOC) ve AP kadar etkili olmuştur. İkincil oksidasyon ürünleri oluşumunu geciktirmede ise ekstraktlardan BB, SM ve zencefil ekstraktı (ZC) etkili olmuştur. BB, SM, IS ve ZC ekstraktlarının oksidasyonu geciktirerek, ayçiçek yağının oksidatif stabilitesini arttırdığı ve gıda sanayinde ticari olarak yağ oksidasyonunun geciktirilmesinde kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

• Bitkisel ekstrakt,Ayçiçek yağı,Oksidatif stabilite,Antioksidan aktivite

Kaynakça

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