Yağların Oksidasyon Kararlılıklarının Tespit Edilmesinde Kullanılan Hızlandırılmış Stabilite Metotları ve Bu Metotların Karşılaştırılması

Yıl 2017, Sayı: 18, 34 - 41, 01.09.2017

Harun Dıraman Ayşegül Türk Baydır

Öz

Lipid oksidasyonu gıda teknolojisinde büyük bir problemdir. Bu çalışmada yağların oksidasyon kararlılıklarının tespit edilmesinde en çok kullanılan yöntemler (Schaal etüv testi, Aktif Oksijen Yöntemi [AOM] ve Ransimat) ele alınmış olup, bu yöntemler zayıf ve üstünlükleri açısından değerlendirilmiştir. Günümüzde, bu üç yöntem yağ bilimi ve teknolojisinde yağların oksidatif stabilitelerinin ölçümünde en yaygın şekilde kabul görmektedirler. Schaal fırın testi, fırın testi olarak ta adlandırılır. Yağ bozuluncaya kadar ya da peroksit değeri, konjuge dienler, karbonil değeri veya hekzanal değerleri tanımlanmış son noktaya ulaşıncaya kadar 60°C’de çalışılır. AOM peroksit analizi içeren ve zaman alıcı bir yöntemdir. Ransimat yöntemi, kullanımı ve tekrarlanabilirlik kolaylığı nedeniyle kabul görmüştür. Bu makalede, lipitlerin oksidatif stabilite ölçümleri literatür bilgisi ışığında karşılaştırılmış olup, özellikle Schaal etüv ve Ransimat yöntemleri ile ilgili veriler oksidatif stabilite yöntemleri temelinde  tartışılmıştır.

Anahtar Kelimeler

Oksidasyon Kararlılığı, Schaal Etüv Testi, Aktif Oksijen Metodu, Oksidasyon Kararlılığı İndeks Tayini

Kaynakça

• Anonymous, 2017.Oxidation stability of oils and fats – Rancimat method Metrohm. Application Bulletin 204/2 https://www.metrohm.com/en-in/products/stability-measurement/rancimat/https://webcache. googleusercontent.com/search?q=cache:w0tun4sabQJ:https://partners.metrohm.com/GetDocument%3Factio n%3Dget_dms_document%26docid%3D1184905+&cd=1&hl=tr&ct=clnk&gl=tr (erişim tarihi: 02.08.2017).
• AOCS–American Oil Chemists’ Society., 2017. Sampling and analysis of commercial fats and oils: Oil Stability Index (AOCS Cd 12b-92). http://www.astechcorp.co.jp/OSI-MK1011.pdf http://methods.aaccnet.org/ summaries/58-54-02.aspx (erişim tarihi: 03.08.2017)
• Bell C, Käser F, Elaine Martin OBE, R. E., 2011. Measuring the oxidative stability of oils: Exploring chemiluminescence.https://www.slideshare.net/CharlotteBell/poster-uk-pharm-sci-2011-cb-pdf (erişim tarihi 02.08.2017)
• Dıraman H., 2006. Zeytinyağı, Yemeklik Pirina Yağı ve Bazı Önemli Yemeklik Bitkisel Yağlarda Oksidatif Stabilitenin Karşılaştırılması Üzerine Çalışmalar. Hasad Gıda, 21 (248) 12–17.
• Dıraman H., 2007. Türkiye 'nin Farklı Bölgelerinde Çeşitli Sistemlerle Üretilmiş Natürel Zeytinyağlarında Oksidatif Stabilite ve Serbest Asitlik Düzeyi Üzerine Çalışmalar. GIDA 32:63-74.
• Dıraman H. ve Dibeklioğlu H., 2009. Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives. Journal of American Oil Chemists’ Society, 86 (7) 663–674 (2009).
• Dıraman H, Dibeklioğlu H., 2014. Using lipid profiles for the characterization of Turkish monocultivar olive oils produced by different systems. Int J Food Properties, 17 (5): 1013 – 1033.
• Dıraman H, Telli Karaman H, Saçıak M., 2014. Comparative oxidative stability studies on Oils of Turkish Olive (Memecik X Gemlik cv) Hybrids obtained from Controlled Crossbreeding. (Poster LAMI – 007). 12 th Euro Fed Lipid Congress. Oils, Fats and Lipids: From Lipidomics to Industrial Innovation.14-14 September 2014, Montpellier, France. Books of Abtracts Page 450.
• Dıraman H, Söbüçovalı S, Yüksel F., 2015. Çeşitli Bölgelerde Üretilen Gemlik Çeşidi Natürel Zeytinyağlarında Oksidatif Stabilite ve Yağ Asidi Bileşenleri. GIDA, 40 (2): 93-100.
• Embuscado, M. E., 2015. Herbs and spices as antioxidants for food preservation In: Handbook of Antioxidants for Food Preservation. (F. Shahidi, Ed.). Woodhead Publishing, USA.
• Farhoosh, R., 2007. Shelf-life prediction of edible fats and oils using Rancimat, 19 (10), 232 234. http://doi.org/10.1002/lite.200700073
• Gramza-Michalowska A, Korczak J, Regula J., 2007. Use of plant extracts in summer and winter season butter oxidative stability improvement.Asia Pac J Clin Nutr. 16 (Suppl 1):85-88
• Gertz C, Kochhar, SP., 2001. A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature. Oléagineux, Corps Gras, Lipides, 8(1), 82–88.
• ISO., 2017. Animal and vegetable fats and oils – Determination of oxidative stability (accelerated oxidation test) ISO 6886. https://www.iso.org/standard/69594.html (erişim tarihi: 03.08.2017)
• JOCS – Japan Oil Chemists’ Society., 2017. Fat stability – CDM Conductometric Determination Method 2.5.1.2-1996. http://www.jocs.jp/shikenhou2013index.pdf (erişim tarihi: 03.08.2017)
• Joyner NT, Mcıntyre JE., 1938. The oven test as an index of keeping quality. Oil & Soap, 185–186. Kochhar SP, Henry CJK., 2016. Oxidative stability and shelf-life evaluation of selected culinary oils. I n t e r n a t i o n a l J o u r n a l o f F o o d S c i e n c e s a n d N u t r i t i o n , 6 0 ( 7 ) , 2 8 9 – 2 9 6 . http://doi.org/10.1080/09637480903103774
• Laubli MW, Bruttel PA., 1986.Determination of the oxidative stability of fats and oils: comparison between the Active Oxygen Method (AOCS Col 12-57) and the Rancimat method. J Am Oil Chem Soc, 63: 792-794.
• Labuza TP, Riboh D., 1982. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technology36:(10)66 - 74.
• Labuza TP., 1979. A theoretical comparison of losses in foods under fluctuating temperature sequences. J. Food Science 44:1162- 1168.
• Labuza TP, Schmidl MK., 1985. Accelerated shelf life testing. Food Technology 39(9):57-62, 64, 134.
• Nadeem M, Abdullah M, Hussain I, Inayat S, Javed I, Zahoor Y., 2013.Antioxidant Potential of Moringa oleifera Leaf Extract for the Stabilisation of Butter at Refrigeration Temperature.Czech J. Food Sci.Vol. 31. No. 4: 332–339
• Nadeem M, Hussain I, Abdullah M, Mahmud A, Ayaz M, Javed I., 2015. Enhancement of the oxidative stability of butter oil by sesamum oil through interesterification. Journal of Food Science and Technology, 52(1): 574–579
• Nissiotis M, Tasioula – Margari M., 2002. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chem.77, 371 – 376.
• Oreopoulou, V., Tzia, C., 1996. Effect of processing and antioxidants on the oxidative stability of vegetable oils.In: Advances in Oils and Fats, Antioxidants and Oilseed By- Products Volume II.’’ The Proceedings of The World Conference on Oilseed and Edible Oils Processing, Istanbul, 1996, Turkey.’’ Eds, Köseoğlu.S.S., Rhee,K.C., Wilson,R.F., Pages: 256- 257. AOCS Press. Champaign, IL, USA.
• Pawar N, Purohit A, Gandhi K, Arora S, Singh RRB., Pawar N, Arora S., 2014 a. Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method. International Journal of Food Properties, 17:2082–2088. http://doi.org/10.1080/10942912.2012.680220
• Pawar N., Gandhi K., Purohit A., Arora S, Singh RR., 2014 b. Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. J Food Sci Technol. 51 (10): 2727-2733
• Puravankara D, Boghra V , Sharma RS., 2000. Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat). J Sci Food Agric. 80 : 522-526
• Saldaña MDA, Martínez-Monteagudo SI., 2013. Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications. In: Applications of Calorimetry in a Wide Context –Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry (Amal Ali Elkordy, Ed), In Tech Publishing.445–468 pages. ISBN 978-953-51-0947 http://dx.doi.org/10.5772/54486
• Scraich KM., 2016. Analysis pf Lipid and Protein Oxidation in Fats,Oils, and Foods. In:Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. (C. J. Min Hu, Ed.). Academic Press and AOCS Press.USA.
• Tosun F., 2016. Ekzopolisaakkarit Üreten Laktik Kültürlerin Tereyağı, Yayık Tereyağı ve Kaymağın Kalite Özellikleri Üzerine Etkisi. Erciyes Üniv. Fen Bilim Enst. Gıda Müh. ABD. Doktora Tezi. Kayseri (Basılmamış).
• Wan, P. J., 1995. Accelerated Stability Methods. In:Methods to Access Quality and Stability of Oils and Fat- Containing Foods. (K. Warner & N. A. E. Michael, Eds.), AOCS Publishing.USA.
• Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L., 2016. Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147.
• Verleyen, T., Dyck, S. Van, & Adams, C. A., (2005). Accelerated Stability Tests, 210–233.
• http://www.informconnect.org/HigherLogic/System/DownloadDocumentFile.ashx?DocumentFileKey=9e6b 17ae-7d08-40d8-b821-87a6d6a5729f&ssopc=1 (erişim tarihi:02.08.2017).