YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİ

Yıl 2022, Cilt: 47 Sayı: 3, 502 - 517, 01.04.2022

Cansu Ekin Gümüş-bonacına

https://doi.org/10.15237/gida.GD22016

Öz

Tüketicilerin temiz etiketli gıdalara olan yöneliminin artmasıyla birlikte gıda endüstrisi sentetik gıda bileşenlerine alternatif olarak kullanılabilecek doğal içeriklerin arayışına girmiştir. Yemeklik yağlar ve yağlı gıdaların raf ömrünü kısıtlayan temel unsur lipit oksidasyonudur ve bunu engellemek için gıdalara antioksidanlar ilave edilmektedir. Gıdaların lipit oksidasyonuna dayanıklılıkları oksidatif stabilitelerini belirler ve bu özellik yüksek sıcaklıklarda hızlandırılmış yöntemlerle ölçülebilmektedir. Bu çalışmada, yeşil çay ekstraktının yaygın tüketilen bitkisel yemeklik yağlarda (Ayçiçek, soya ve fındık) doğal antioksidan olarak kullanımıyla oksidatif stabilitelerinde meydana gelen değişimler, kinetik yöntemler kullanılarak yüksek sıcaklıklarda elde edilen verilerin ortam sıcaklığına uyarlamalarına da değinilerek ele alınmıştır. Sonuçlara göre, yeşil çay ekstraktı (YÇE) eklenen örneklerde indüksiyon periyodu beklendiği şekilde daha yüksek bulunurken, YÇE eklenen örneklerde reaksiyon hız sabiti (k) ve Q10 değerleri, YÇE eklenmemiş olan bitkisel yağlara kıyasla daha düşük çıkmıştır. YÇE eklenmiş bitkisel yağların aktivasyon enerjilerinin (Ea) de arttığı görülmüştür. Yüksek Ea değeri, lipit oksidasyonuna karşı direncin yüksek olduğu anlamına gelmektedir.

Anahtar Kelimeler

Yeşil çay, Ayçiçek yağı, Lipit oksidasyonu, Çay ekstraktı, Ransimat, İndüksiyon periyodu

EVALUATION OF THE EFFECT OF GREEN TEA EXTRACT UTILIZATION AS A NATURAL ANTIOXIDANT IN SUNFLOWER, SOYBEAN AND HAZELNUT OIL ON OXIDATIVE STABILITY BY KINETIC AND THERMODYNAMIC STUDIES

Öz

With the increasing attention of consumers for clean-label foods, the food industry has been in search of natural ingredients as alternatives to synthetic ones. The main factor limiting the shelf life of edible oils is lipid oxidation, and antioxidants are added to foods to prevent this. The resistance of foods to lipid oxidation determines their oxidative stability, which can be measured by accelerated methods at elevated temperatures. In this study, the oxidative stability of widely consumed vegetable edible oils (sunflower, soybean and hazelnut) and the effect of green tea extract as a natural antioxidant were discussed, using exploration of data to ambient temperature by kinetic methods. As a result, the induction period was higher, and the reaction rate constant and Q10 values were lower in the samples with green tea extract (GTE). Moreover, the activation energies of vegetable oils with added GTE were higher.

Anahtar Kelimeler

Green tea, Sunflower oil, Lipid oxidation, Tea extract, Rancimat, Induction period

Kaynakça

• Adhvaryu, A. T. A. N. U., Erhan, S. Z., Liu, Z. S., & Perez, J. M. (2000). Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimic Acta, 364(1-2), 87-97, doi: 10.1016/S0040-6031(00)00626-2.
• Anonymous. (1987). International Union of Pure and Applied Chemistry (IUPAC). Standard methods for analysis of oils, fats and derivatives. 7th ed. Blackwell Scientific Publications, Boston.
• Anonymous. (1989a). Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, IL, Method Cd 8-53.
• Anonymous (1989b). Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, IL, Method Cc 13e-92.
• Ciemniewska-Żytkiewicz, H., Ratusz, K., Bryś, J., Reder, M., & Koczoń, P. (2014). Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods. J Therm Anal Calorim, 118(2), 875-881, doi: 10.1007/s10973-014-3861-9.
• Farhoosh, R. (2007a). The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf‐life prediction of soybean oil. J Am Oil Chem Soc, 84(3), 205-209, doi: 10.1007/s11746-006-1030-4.
• Farhoosh, R. (2007b). Shelf‐life prediction of edible fats and oils using Rancimat. Lipid tech, 19(10), 232-234, doi: 10.1002/lite.200700073.
• Farhoosh, R., Niazmand, R., Rezaei, M., & Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. Eur J Lipid Sci Technol, 110(6), 587-592, doi: 10.1002/ejlt.200800004.
• Frankel, E.N. (2012). Chapter 7 - Stability methods. In: Lipid Oxidation, Editor: Edwin N. Frankel, Second Edition, Woodhead Publishing, the UK, pp. 165-186, ISBN 9780953194988, doi: 10.1533/9780857097927.165.
• Gerde, J.A., Hammond, E. G., Johnson, L. A., Su, C., Wang, T., & White, P. J. (2021). Soybean oil. In: Bailey's industrial oil and fat products, Editor: F. Shahidi, John Wiley & Sons, Ltd. , pp. 1-68, ISBN: 9780471384601, doi: 10.1002/047167849X.bio041.pub2.
• Gülmez, Ö., & Şahin, S. (2019). Evaluation of oxidative stability in hazelnut oil treated with several antioxidants: Kinetics and thermodynamics studies. LWT, 111, 478-483, doi: 10.1016/j.lwt.2019.05.077.
• Ivanov, D. S., Lević, J. D., & Sredanović, S. A. (2010). Fatty acid composition of various soybean products. Food Feed Res, 37(2), 65-70.
• Javidipour, I., Erinç, H., Baştürk, A., & Tekin, A. (2017). Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. Int J Food Prop, 20(7), 1582-1592, doi: 10.1080/10942912.2016.1214963.
• Jebe, T. A., Matlock, M. G., & Sleeter, R. T. (1993). Collaborative study of the oil stability index analysis. J Am Oil Chem Soc, 70(11), doi: 1055-1061, 10.1007/BF02632142.
• 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 Technol, 107(7‐8), 476-480, doi: 10.1002/ejlt.200501147.
• Kaya, A., Tekin, A. R., & Öner, M. D. (1993). Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long term storage. LWT, 26(5), 464-468, doi: 10.1006/fstl.1993.1091.
• Kochhar, S. P., & Henry, C. J. K. (2009). Oxidative stability and shelf-life evaluation of selected culinary oils. Int J Food Sci Nutr, 60 (sup7), 289-296, doi: 10.1080/09637480903103774.
• Kowalski, B., Ratusz, K., Kowalska, D., & Bekas, W. (2004). Determination of the oxidative stability of vegetable oils by differential scanning calorimetry and Rancimat measurement. Eur J Lipid Sci Technol, 106(3), 165-169, doi: 10.1002/ejlt.200300915.
• Li, X., Li, Y., Yang, F., Liu, R., Zhao, C., Jin, Q., & Wang, X. (2019). Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation. Food Res Int, 120, 756-762, doi: 10.1016/j.foodres.2018.11.036.
• McGuire, R. G. (1992). Reporting of Objective Color Measurements. HortScience, 27(12), 1.
• Pike, O. A. (2001). Assessment of oxidative stability for lipids. CPFAC, (1), D2-3. 254-1255.
• Méndez, E., Sanhueza, J., Speisky, H., & Valenzuela, A. (1996). Validation of the Rancimat test for the assessment of the relative stability of fish oils. J Am Oil Chem Soc, 73(8), 1033-1037, doi: 10.1007/BF02523412.
• Mildner‐Szkudlarz, S., Zawirska‐Wojtasiak, R., Obuchowski, W., & Gośliński, M. (2009). Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. J food sci, 74(8), S362-S370, doi: 10.1111/j.1750-3841.2009.01313.x.
• Nikolova, K., Eftimov, T., Perifanova, M., & Brabant, D. (2012). Quick fluorescence method for the distinguishing of vegetable oils. J Food Sci Eng, 2, 674-684.
• Senanayake, S. N. (2013). Green tea extract: Chemistry, antioxidant properties and food applications–A review. J funct foods, 5(4), 1529-1541, doi: 10.1016/j.jff.2013.08.011.
• Tan, C. P., Man, Y. C., Selamat, J., & Yusoff, M. S. A. (2001). Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. J Am Oil Chem Soc, 78(11), 1133-1138, doi: 10.1007/s11746-001-0401-1.
• Tzima, K., Brunton, N. P., Choudhary, A., & Rai, D. K. (2020). Chapter 10- Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants. In: Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety, Editors: Hossain, M.B., Brunton, N.P., Rai, D.K., John Wiley & Sons Ltd, pp. 283-299, ISBN 9781119036616, doi: 10.1002/9781119036685.ch10.
• Umeda, W. M., & Jorge, N. (2021). Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions. Food Control, 127, 108130, doi: 10.1016/j.foodcont.2021.108130.
• Upadhyay, R., & Mishra, H. N. (2015). Predictive modeling for shelf life estimation of sunflower oil blended with oleoresin rosemary (Rosmarinus officinalis L.) and ascorbyl palmitate at low and high temperatures. LWT, 60(1), 42-49, doi: 10.1016/j.lwt.2014.09.029.
• Upadhyay, R., & Mishra, H. N. (2015). Multivariate analysis for kinetic modeling of oxidative stability and shelf life estimation of sunflower oil blended with sage (Salvia officinalis) extract under Rancimat conditions. Food Bioproc Tech, 8(4), 801-810, doi: 10.1007/s11947-014-1446-z.
• Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem, 85(4), 623-632, doi: 10.1016/j.foodchem.2003.07.020.
• Zhao, C. N., Tang, G. Y., Cao, S. Y., Xu, X. Y., Gan, R. Y., Liu, Q., Mao, Q.Q., Shang, A. & Li, H. B. (2019). Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8(7), 215, doi: 10.3390/antiox8070215.