FARKLI ISITMA TEKNİKLERİNİN FINDIK VE KANOLA YAĞININ STEROL BİLEŞİMİNE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 2, 145 - 154, 15.04.2017

Aslı Yorulmaz, Mehmet Koç, Cavit Bircan

Öz

Çalışmanın amacı farklı ısıtma tekniklerinin fındık ve
kanola yağlarının sterol bileşimine etkisini belirlemektir. Bu amaçla, 50 ml rafine
fındık ve rafine kanola yağı mikrodalga fırında 650 W güçte 1, 3, 5 ve 10 dk
bekletilmiş; ısıtma sonunda yağ örneklerinin sıcaklıkları ölçülerek
konveksiyonel ve hibrid fırında da aynı sıcaklığa (69.5, 129.4, 173.5 ve 238.0 °C) ulaşmayı
sağlayan ısıtma işlemleri gerçekleştirilmiştir. Elde edilen yağ örnekleri sterol
miktar ve kompozisyonu açısından değerlendirilmiştir. Bulgular hibrit fırının
ısıtma hızının yüksek sıcaklıklarda diğer fırınlara kıyasla daha düşük olduğunu
göstermektedir. Fındık yağının temel sterolleri β-sitosterol, kampesterol ve
sitostanol olup ve toplam sterol içeriği 683.69-1544.09 mg/kg arasında
değişmiştir. Tüm ısıtma yöntemlerinde sıcaklık artışı ile fındık yağının sterol
içeriğinde genel olarak bir azalma meydana gelmiştir. Kanola yağı, β-sitosterol
ve kampesterol yanında yağa özgü olarak yüksek oranlarda brassikasterol
içermektedir. Kanola yağı örneklerinin toplam sterol içeriği 6088.28-9532.72
mg/kg arasında değişmiş ve ısıtma işlemleri yağda sterol kaybına yol
açmamıştır.

Anahtar Kelimeler

Fındık yağı, konveksiyon, mikrodalga, kanola yağı, sterol

EFFECT OF VARIOUS HEATING TECHNIQUES ON STEROL COMPOSITION OF HAZELNUT AND CANOLA OILS

Öz

The aim of the work was to determine effect of
various heating techniques on sterol composition of hazelnut and canola oil. For
this purpose; 50 ml of refined hazelnut and canola oil samples were kept in
microwave oven at 650 W power for 1, 3, 5 and 10 minutes; the temperature of
the oil samples were calculated at the end of heating; and the heating process
were performed at convectional and hybrid ovens until the attained temperatures
(69.5, 129.4, 173.5 ve 238.0
°C) were reached. The obtained oil samples were
evaluated for their sterol content and composition. Findings revealed that the
heating speed of hybrid oven was lower at higher temperatures when compared to
other ovens. The main sterols of hazelnut oil were β-sitosterol, campesterol
and sitostanol and the total sterol content varied between 683.69-1544.09 mg/kg.
The sterol content of hazelnut oil generally decreased by the increase in
temperature for all types of heating methods. Canola oil, contains
brassicasterol in high ratios unique to the oil, besides, β-sitosterol and
campesterol. Total sterol content of canola oil varied between 6088.28-9532.72 mg/kg
and heating procedure didn’t cause a sterol loss in the oil.

Anahtar Kelimeler

Hazelnut oil, convection, microwave, canola oil, sterol

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