EFFECT OF SUNLIGHT ON FATTY ACID COMPOSITION OF TOMATO SEED OIL STORED IN DIFFERENT COLORED BOTTLES

Yıl 2018, Cilt: 43 Sayı: 1, 122 - 128, 15.01.2018

Mehmet Akbulut , Hacer Çoklar Burcu Aydoğan Coşkun

Öz

Tomato (Solanum lycopersicum L.) seeds and skins,
which are the wastes of the tomato processing industry, are often regarded as
animal feed in everyday life. In this study, tomato seed oil was obtained by
Soxhlet extractor. The oil yield of tomato seeds was approximately 20.8%. The oils
in the transparent, amber and opaque glass bottles were exposed to sunlight
from June to September. The sample intake was made every 20 days and this
procedure was repeated 4 times. Each sample was analyzed for fatty acid
composition in gas chromatography. The minimum and maximum rates of the major
fatty acids in all of the oil samples were 54.12-55.72%, 21.68-22.35%,
11.92-12.55%, 6.18-6.63% and 2.39-2.62% for linoleic (C18:2n6c), oleic
(C18:1n9c), palmitic (C16:0), stearic (C18:0) and α-linolenic acids
(C18:3n3), respectively. The results showed that there was no highly variation
between the fatty acid rates in all samples. 

Anahtar Kelimeler

Fatty acids, sunlight, colored bottles, store, tomato seed, oil

FARKLI RENKLİ ŞİŞELERDE DEPOLANAN DOMATES ÇEKİRDEĞİ YAĞININ YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE GÜN IŞIĞININ ETKİSİ

Öz

Domates işleme endüstrisinin atıkları olan domates (Solanum
lycopersicum L.) çekirdeği ve kabukları, günlük hayatta genellikle hayvan
yemi olarak değerlendirilmektedir. Bu araştırmada, domates çekirdeği yağı
Soxhlet ekstraktörü ile elde edilmiştir. Domates çekirdeğinin yağ verimi
yaklaşık %20.8 olarak bulunmuştur. Şeffaf, kehribar ve opak cam şişelerdeki
yağlar Haziran'dan Eylül'e kadar güneş ışığına maruz bırakılmıştır. 20 günde
bir örnek alınmış ve bu işlem 4 kez tekrarlanmıştır. Her numune, gaz
kromatografisinde yağ asidi kompozisyonu için analiz edilmiştir. Analiz edilen
tüm yağ numunelerinin ana yağ asitlerinin minimum ve maksimum oranları,
linoleik (C18: 2n6c) için %54.12-55.72, oleik (C18: 1n9c) için %21.68-22.35,
palmitik (C16: 0) için %11.92-12.55, stearik (C18: 0) için %6.18-6.63 ve
α-linolenik asitler (C18: 3n3) için %2.39-2.62 olarak belirlenmiştir. Sonuçlar,
tüm numunelerde yağ asidi oranları arasında önemli bir değişimin olmadığını göstermiştir. 

Anahtar Kelimeler

Yağ asitleri, Günışığı, depolama, domates çekirdeği, yağ

Kaynakça

• Al-Wandawi, H., Abdul-Rahman, M., Al-Shaikhly, K. (1985). Tomato processing wastes as essential raw material sources, Journal of Agricultural and Food Chemistry, 33, 804-807.
• Al Juhaimi, F., Uslu, N., Özcan, M.M., Ghafoor, K., Babiker, E.E. (2016). The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles, Quality Assurance and Safety of Crops & Foods, 8 (3), 327-331.
• Barros, H.D.F.Q., Grimaldi, R., Cabral, F.A. (2017). Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace, The Journal of Supercritical Fluids, 120, 1-6.
• Cemeroğlu, B., Yemenicioğlu, A., Özkan, M. (2009). Meyve ve Sebze İşleme Teknolojisi: Meyve ve Sebzelerin Bileşimi (Ed.: Bekir Cemeroğlu), 3rd Edition, Gıda Teknolojisi Derneği Yayınları, No: 38, Ankara, 1.
• Cillard, J., Cillard, P. (2006). Mécanismes de la peroxydation lipidique et des anti-oxydants, OCL, 13 (1), 24-29.
• Del Valle, M., Camara, M., Toriia, M.E. (2006). Chemical characterization of tomato pomace, Journal of the Science of Food and Agriculture, 86, 1232-1236.
• Destaillats, F.D.R., Cruz-Hernandez, C., Giuffrida, F., Dionisi, F. (2010). Identification of the botanical origin of pine nuts found in food products by gas− liquid chromatography analysis of fatty acid profile. Journal of Agricultural and Food Chemistry, 58, 2082-2087.
• Demirbaş, A. (2010). Oil, micronutrient and heavy metal contents of tomatoes, Food Chemistry, 118, 504-507.
• Demirci, M. (2003). Gıda Kimyası, Rebel Publishing, İstanbul.
• El Amrani, A., Maata, N., Benaissa, M. (2007). Fatty acid composition of tomato seed oil of Morocco, 5th Euro Fed Lipid Congress-Oils, Fats and Lipids: From Science to Applications, 16-19 September 2007, Gothenburg, Sweden.
• Eller, F.J., Moser, J.K., Kenar, J.A., Taylor, S.L. (2010). Extraction and analysis of tomato seed oil, Journal of the American Oil Chemists’ Society, 87, 755-762.
• Fabien, D.D.F., Annie, N.N., Adélaide, D.M., Florian, S., Inocent, G. (2014). Effect of heating and of short exposure to sunlight on carotenoids content of crude palm oil, Journal of Food Processing & Technology, 5 (4), 1-6.
• FAO, (2014). FAOSTAT, Food and Agriculture Organization of the United Nations.
• Henry, L.K., Catignani, G.L., Schwartz, S.J. (1998). Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene, Journal of the American Oil Chemists' Society, 75 (7), 823-829.
• Lazos, E.S., Tsaknis, J., Lalas, S. (1998). Characteristics and composition of tomato seed oil, Grasas y Aceites, 49 (5-6), 440-445.
• Lu, L.-X., Xu, F. (2009). Effect of light-barrier property of packaging film on the photo-oxidation and shelf life of cookies based on accelerated tests, Packaging Technology and Science, 22 (2), 107-113.
• Makni, M., Haddar, A., Fraj, A.B., Zeghal, N. (2015). Physico-chemical properties, composition, and oxidative stability of olive and soybean oils under different conditions, International Journal of Food Properties, 18, 194-204.
• Méndez, A.I., Falqué, E., (2007). Effect of storage time and container type on the quality of extra-virgin olive oil, Food Control, 18, 521-529.
• Shao, D., Bartley, G.E., Yokoyama, W., Pan, Z., Zhang, H., Zhang, A. (2013). Plasma and hepatic cholesterol-lowering effects of tomato pomace, tomato seed oil and defatted tomato seed in hamsters fed with high-fat diets, Food Chemistry, 139, 589-596.
• Shao, D., Venkitasamy, C., Li, X., Pan, Z., Shi, J., Wang, B., Teh, H.E., McHugh, T.H. (2015). Thermal and storage characteristics of tomato seed oil, LWT-Food Science and Technology, 63, 191-197.
• Shi, J., Dai, Y., Kakuda, Y., Mittal, G., Xue, S.J. (2008). Effect of heating and exposure to light on the stability of lycopene in tomato purée, Food Control, 19, 514-520.
• Skibsted, L. (2000). Light-induced changes in dairy products, Bulletin-International Dairy Federation, 346, 4-9.
• Sun, H., Lu, L.X., Ge, C.F., Tang, Y.L. (2015). Effect of packaging films on the quality of canola oil under photooxidation conditions, Mathematical Problems in Engineering, 2015, 1-6.
• Thakur, B.R., Singh, R.K., Nelson, P.E. (1996). Quality Attributes of Processed Tomato Products: A review, Food Reviews International, 12 (3), 375-401.
• Toor, R.K., Savage, G.P. (2005). Antioxidant activity in different fractions of tomatoes, Food Research International, 38, 487-494.
• Wang, S., Li, X., Rodrigues, R., Flynn, D. (2014). Packaging influences on olive oil quality: A review of the literature. UC Davis Olive Center.
• Williams, S. (1984). Official methods of analysis of the Association of Official Analytical Chemists.
• Woodall, A.A., Lee, S.W., Weesie, R.J., Jackson, M.J., Britton, G. (1997). Oxidation of carotenoids by free radicals: relationship between structure and reactivity, Bichimica et Biophysica Acta, 1336, 33-42.
• Xianquan, S., Shi, J., Kakuda, Y., Yueming, J. (2005). Stability of lycopene during food processing and storage, Journal of Medicinal Food, 8 (4), 413-422.
• Zhang, L. (2004). The effects of transparency of packaging materials on oxidative rancidity of fry, Packaging Engineering, 1, 47–48.