Effects of Deodorization on the Quality and Stability of Three Unconventional Sudanese Oils (in English)

Yıl 2012, Cilt: 37 Sayı: 4, 189 - 196, 01.08.2012

Abdalbasit Mariod Bertrand Matthäus K. Eichner İsmail H. Hussein

Öz

Crude oils have to be refined before the consumption, in order to remove undesirable accompanying substances; deodorization usually is the last step in the edible oil refining. In a laboratory all-glass deodorizer experiments, degummed, refined and bleached oils from Sclerocarya birrea (SCO), Sorghum bug (SBO), Melon bug water extracted (MBOH2O) and Melon bug solvent extracted (MBOSOL) were deodorized for different periods of times (0.5, 1, and 2 hours) at different temperatures (190, 210, and 250 °C). Quality changes (free fatty acids, peroxide value, tocopherols, sterols and phosphatides) were determined, and also stability against oxidation (Rancimat test) beside the fatty acid composition. It is clear that there was no change in the phosphatides according to deodorization temperature and time, peroxides and free fatty acids content were significantly (P<0.05) reduced in all samples with the increase of deodorization temperature and nearly completely removed at 250°C. Tocopherols were decreased as a result of elevated temperature, and high decrease happened in high temperatures of 210 and 250 °C in all samples except MBOH2O, where tocopherols completely removed during deodorization temperatures. The effect of deodorization on fatty acid composition indicates that, oils did not undergo any changes in the fatty acid compositions during deodorization. The oxidative stability was affected by temperature and time of deodorization, the stability increased as affected by elevated deodorization temperature in all studied samples.

Anahtar Kelimeler

Sclerocarya birrea oil, Sorghum bug oil, Melon bug oil, deodorization, quality, stability

Deodorizasyonun Geleneksel Olarak Tüketilmeyen Üç Sudan Yağının Kalite ve Stabilitesine Etkisi (İngilizce)

Öz

Ham yağlar istenmeyen maddelerin uzaklaştırılması için tüketimden önce rafine edilir ve deodorizasyon genellikle rafinasyonun son aşaması olarak kullanılır. Laboratuvar tipi cam deodorizatörde, yapışkan maddelerinden uzaklaştırılmış, asitliği alınmış ve ağartılmış Sclerocarya birrea (SCO), darı böceği (SBO), su ile ekstrakte edilmiş kavun böceği (MBOH2O) ve solvent ile ekstrakte edilmiş kavun böceği yağları (MBOSOL) farklı sürelerde (0.5; 1 ve 2 saat) ve farklı sıcaklıklarda (190, 210, ve 250 °C) deodorize edilmiştir. Kalite değişimleri (serbest asitlik, peroksit değeri, tokoferoller, steroller ve fosfatidler ) belirlenmiş, yağ asitleri dağılımının yanında, ransimat ile oksidatif stabilite tespit edilmiştir. Deodorizasyon sıcaklığı ve süresi fosfatidleri etkilemezken, peroksit ve serbest asitler bütün örneklerde deodorizasyon sıcaklığı arttıkça önemli düzeyde azalmış (P<0.05), 250 °C’de ise tamamı yağdan uzaklaşmıştır. Artan sıcaklık tokoferol kaybına da neden olmuş, MBOH2O hariç, diğer tüm örneklerde 210-250 °C sıcaklıklar arasında önemli kayıplar gözlenmiştir. Deodorizasyonun yağ asiti dağılımına herhangi bir etkisi olmamıştır. Yağların oksidatif stabilitesi ise, yükselen deodorizasyon sıcaklığı ile birlikte artmıştır.

Anahtar Kelimeler

Sclerocarya birrea yağı, darı böceği yağı, kavun böceği yağı, deodorizasyon, kalite, stabilite

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