Bazı Ticari Soğuk Pres Yağların Kimyasal Özelliklerinin ve Oksidatif Kararlılığının İncelenmesi

Abstract

Bu çalışmada, soğuk pres keten tohumu, çörek otu, kabak çekirdeği, ceviz ve haşhaş tohumu yağlarının kimyasal bileşimi ve oksidatif stabilitesi incelenmiştir. Sonuçlar, çekirdek yağlarının kayda değer miktarlarda doymamış yağ asitlerini içerdiğini (% 79'un üzerinde), bunlar arasında ise çoklu doymamış yağ asitlerinin, özellikle de linoleik asitlerin, kabak çekirdeği yağı hariç diğer yağlardaki toplam yağ asidi miktarının % 53.24 ile % 71.37'si arasındaki değerlerde baskın olduğunu göstermiştir. Yağların tokol içeriği ~ 490-932 mg kg-1 arasında bulunmuş ve deney koşullarındaki en yüksek toplam tokoferol düzeyi (977.47 mg kg-1) keten tohumu yağında tespit edilmiştir. En yüksek PV değeri ceviz yağında rapor edilmiş (2.81 meq O2 kg-1), en yüksek FFA içeriği ise keten tohumu yağında (%1.82) bulunmuştur. OSI değerleri; keten tohumu, çörek otu, kabak çekirdeği, ceviz ve haşhaş tohumu yağları için sırasıyla 4.15, 3.57, 4.31, 3.98 ve 4.92 saat olarak tespit edilmiştir. Elde edilen veriler, bu çalışmadaki tohum yağlarının özel diyet kaynakları olarak kullanılabileceğini göstermektedir.

Keywords

• Soğuk pres tohum yağları
• Yağ asit kompozisyonu
• Tokol profili
• Oksidatif stabilite
• Ransımat

INVESTIGATION OF THE CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SOME COMMERCIAL COLD-PRESSED OILS

Abstract

In this study, the chemical composition and oxidative stability of cold-pressed flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils were examined. The results showed that the seed oils contained appreciable amounts of unsaturated fatty acids (above 79 %). Polyunsaturated fatty acids, particularly linoleic acids were dominant, with values ranging from 53.24 % - 71.37 % of the total amount of fatty acids except for pumpkin seed oil. Tocols content was found to be between ~ 490-932 mg kg-1, and the flaxseed oil exhibited the highest levels of total tocopherols (977.47 mg kg-1) under the experimental conditions. While, the highest PV was found in walnut seed oil (2.81 meq O2 kg-1), and the highest content of FFAs was reported for flaxseed oil (1.82 %). OSI values were 4.15, 3.57, 4.31, 3.98 and 4.92 h for the flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils, respectively. The obtained data suggest that the seed oils in this study may serve as special dietary sources.

Keywords

• Cold pressed seed oils
• Fatty acid composition
• Tocol profile
• Oxidative stability
• Rancimat

References

1. AOCS, 1996, "Method Cd 8b‐90", Official methods and recommended practices of the American Oil Chemist's Society.
2. AOCS, 1998a, "Method Cd 1‐25: Iodine value of fats and oils. Wijs Method", Official Methods and Recommended Practices of the American Oil Chemists' Society.
3. AOCS, 1998b, "AOCS official method Ca 5a–40: Free fatty acids. Official methods and recommended practices of the American Oil Chemists’ Society".
4. AOCS, 1998c, "Method Cd 12b‐92", Official Methods and Recommended Practices of the American Oil Chemists' Society.
5. Ayyildiz, H. F., Kara, H., & Sherazi, S. T. H., 2011, "A novel approach for determination of free fatty acids in vegetable oils by a flow injection system with manual injection", Lipids, 46 (12), 1181-1190.
6. Ayyildiz, H. F., Topkafa, M., Kara, H., & Sherazi, S. T. H., 2015, "Evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils", International Journal of Food Properties, 18 (9), 2064-2076.
7. Bozan, B. and Temelli, F., 2008, "Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils", Bioresource Technology, 99 (14), 6354-6359.
8. Briggs, M. A., Petersen, K. S., & Kris-Etherton, P. M., 2017, Saturated fatty acids and cardiovascular disease: replacements for saturated fat to reduce cardiovascular risk, Healthcare, 29.

9. Budilarto, E. S. and Kamal‐Eldin, A., 2015, "The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils", European Journal of Lipid Science and Technology, 117 (8), 1095-1137.
10. Cakaloglu, B., Ozyurt, V. H., & Otles, S., 2018, "Cold press in oil extraction. A review", Ukrainian food journal (7, Issue 4), 640-654.
11. Celenk, V. U., Gumus, Z. P., Argon, Z. U., Buyukhelvacigil, M., & Karasulu, E., 2018, "Analysis of chemical compositions of 15 different cold-pressed oils produced in Turkey: a case study of tocopherol and fatty acid analysis", Journal of the Turkish Chemical Society Section A: Chemistry, 5 (1), 1-18.
12. Choe, E. and Min, D. B., 2006, "Mechanisms and factors for edible oil oxidation", Comprehensive reviews in food science and food safety, 5 (4), 169-186.
13. Čmolík, J. and Pokorný, J., 2000, "Physical refining of edible oils", European Journal of Lipid Science and Technology, 102 (7), 472-486.
14. Codex Alimentarius, F., 2001, "WHO: Fats, oils and related products", Codex Standard for Edible Fats and Oils Not Covered by Individual Standards.(CODEX STAN 210 1999).
15. Commission, E. U., 1991, "Regulation EEC 2568/91 on the characteristics of olive oil and olive pomace and their analytical methods", Off. J. Euro. Comm. L, 248, 1-83.
16. Delgado, A., Al-Hamimi, S., Ramadan, M. F., Wit, M. D., Durazzo, A., Nyam, K. L., & Issaoui, M., 2020, "Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality", Journal of Food Quality, 2020.
17. Febrianto, N. A. and Yang, T. A., 2011, "Producing high quality edible oil by using eco-friendly technology: a review", Advance Journal of Food Science and Technology, 3 (4), 317-326.
18. Ferguson, J. J., Stojanovski, E., MacDonald-Wicks, L., & Garg, M. L., 2016, "Fat type in phytosterol products influence their cholesterol-lowering potential: A systematic review and meta-analysis of RCTs", Progress in lipid research, 64, 16-29.
19. Frančáková, H., Ivanišová, E., Dráb, Š., Krajčovič, T., Tokár, M., Mareček, J., & Musilová, J, 2015, "Composition of fatty acids in selected vegetable oils", Potravinarstvo Slovak Journal of Food Sciences, 9 (1), 538-542.
20. Froyen, E. and Burns-Whitmore, B., 2020, "The Effects of Linoleic Acid Consumption on Lipid Risk Markers for Cardiovascular Disease in Healthy Individuals: A Review of Human Intervention Trials", Nutrients, 12 (8), 2329.
21. Gharby, S., Harhar, H., Boulbaroud, S., Bouzoubaa, Z., El-Madani, N., Chafchaouni, I., & Charrouf, Z., 2014, "The stability of vegetable oils (sunflower, rapeseed and palm) sold on the Moroccan market at high temperature", International Journal of Chemical and Biochemical Sciences, 5, 47-54.
22. Grajzer, M., Szmalcel, K., Kuźmiński, Ł., Witkowski, M., Kulma, A., & Prescha, A., 2020, "Characteristics and Antioxidant Potential of Cold-Pressed Oils—Possible Strategies to Improve Oil Stability", Foods, 9 (11), 1630.
23. Griffin, B. A., 2008, "How relevant is the ratio of dietary n-6 to n-3 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study", Current opinion in lipidology, 19 (1), 57-62.
24. Gunstone, F., 2011, Vegetable oils in food technology: composition, properties and uses, John Wiley & Sons, p. Husted, K. S. and Bouzinova, E. V., 2016, "The importance of n-6/n-3 fatty acids ratio in the major depressive disorder", Medicina, 52 (3), 139-147.
25. Khattab, R. Y. and Zeitoun, M. A., 2013, "Quality evaluation of flaxseed oil obtained by different extraction techniques", LWT-Food Science and Technology, 53 (1), 338-345.
26. Kramer, J. K., Blais, L., Fouchard, R. C., Melnyk, R. A., & Kallury, K. M., 1997, "A rapid method for the determination of vitamin E forms in tissues and diet by high‐performance liquid chromatography using a normal‐phase diol column", Lipids, 32 (3), 323-330.
27. Kris-Etherton, P. M., Taylor, D. S., Yu-Poth, S., Huth, P., Moriarty, K., Fishell, V., ... & Etherton, T. D., 2000, "Polyunsaturated fatty acids in the food chain in the United States", The American journal of clinical nutrition, 71 (1), 179S-188S.
28. Kyriakidis, N. B. and Katsiloulis, T., 2000, "Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American oil chemists society method", Journal of the American Oil Chemists' Society, 77 (12), 1235-1238.
29. Lacoste, F., 2014, "Undesirable substances in vegetable oils: anything to declare?", Ocl, 21 (1), A103. Mattes, R. D., 2009, "Is there a fatty acid taste?", Annual review of nutrition, 29, 305-327.
30. Medina-Juárez, L. Á. and Gámez-Meza, N., 2011, "Effect of refining process and use of natural antioxidants on soybean oil", Soybean-Biochemistry, Chemistry and Physiology. InTech, 435-460.
31. Naz, S., Sherazi, S. T. H., & Talpur, F. N., 2011, "Changes of total tocopherol and tocopherol species during sunflower oil processing", Journal of the American Oil Chemists' Society, 88 (1), 127-132.
32. Neđeral, S., Škevin, D., Kraljić, K., Obranović, M., Papeša, S., & Bataljaku, A., 2012, "Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils", Journal of the American Oil Chemists' Society, 89 (9), 1763-1770.
33. Orsavova, J., Misurcova, L., Ambrozova, J. V., Vicha, R., & Mlcek, J., 2015, "Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids", International journal of molecular sciences, 16 (6), 12871-12890.
34. Özbek, Z. A., Çelik, K., & Ergönül, P. G., 2020, "Consumers Knowledge About Health Effects of Edible Oils and Fats in Turkey: A Questionnaire Study", Age (years), 18 (30), 102.
35. Pachuau, L., Devi, C. M., Goswami, A., Sahu, S., & Dutta, R. S., 2019, Seed Oils as a Source of Natural Bio-active Compounds, In: Natural Bio-active Compounds, Eds: Springer, p. 209-235.
36. Pal, U., Patra, R. K., Sahoo, N. R., Bakhara, C. K., & Panda, M. K., 2015, "Effect of refining on quality and composition of sunflower oil", Journal of food science and technology, 52 (7), 4613-4618.
37. Pawar, N., Purohit, A., Gandhi, K., Arora, S., & Singh, R. R. B., 2014, "Effect of operational parameters on determination of oxidative stability measured by Rancimat method", International Journal of Food Properties, 17 (9), 2082-2088.
38. Prescha, A., Grajzer, M., Dedyk, M., & Grajeta, H., 2014, "The antioxidant activity and oxidative stability of cold‐pressed oils", Journal of the American Oil Chemists' Society, 91 (8), 1291-1301.
39. Ramadan, M. F., 2020, Introduction to cold pressed oils: Green technology, bioactive compounds, functionality, and applications, In: Cold Pressed Oils, Eds: Elsevier, p. 1-5.
40. Satyarthi, J., Srinivas, D., & Ratnasamy, P., 2011, "Hydrolysis of vegetable oils and fats to fatty acids over solid acid catalysts", Applied Catalysis A: General, 391 (1-2), 427-435.
41. Szydłowska‐Czerniak, A., Karlovits, G., Dianoczki, C., Recseg, K., & Szłyk, E., 2008, "Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils", Journal of the American Oil Chemists' Society, 85 (2), 141-149.
42. Tarmizi, A. H. A., Ahmad, K., Sahri, M. M., & May, C. Y., 2016, "Rancimat test for measuring the oxidative stability of cooking oils upon prolonged frying", Journal of Oil Palm Research, 28 (4), 531-535.
43. Traber, M. G. and Atkinson, J., 2007, "Vitamin E, antioxidant and nothing more", Free radical biology and medicine, 43 (1), 4-15.
44. Uluata, S. and Özdemir, N., 2012, "Antioxidant activities and oxidative stabilities of some unconventional oilseeds", Journal of the American Oil Chemists' Society, 89 (4), 551-559.
45. Vidrih, R., Vidakovič, S., & Abramovič, H., 2010, "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils", Czech Journal of Food Sciences, 28 (5), 376-384.
46. Vujasinovic, V., Djilas, S., Dimic, E., Romanic, R., & Takaci, A., 2010, "Shelf life of cold‐pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw press", Journal of the American Oil Chemists' Society, 87 (12), 1497-1505.
47. Vujasinovic, V., Djilas, S., Dimic, E., Basic, Z., & Radocaj, O., 2012, "The effect of roasting on the chemical composition and oxidative stability of pumpkin oil", European Journal of Lipid Science and Technology, 114 (5), 568-574.
48. Wardana, I., Widodo, A., & Wijayanti, W., 2018, "Improving vegetable oil properties by transforming fatty acid chain length in jatropha oil and coconut oil blends", Energies, 11 (2), 394.
49. Wijendran, V. and Hayes, K., 2004, "Dietary n-6 and n-3 fatty acid balance and cardiovascular health", Annu. Rev. Nutr., 24, 597-615.
50. Yamauchi, R., 1997, "Vitamin E: mechanism of its antioxidant activity", Food Science and Technology International, Tokyo, 3 (4), 301-309.
51. Yaqoob, P., 1998, "Monounsaturated fats and immune function", Proceedings of the Nutrition Society, 57 (4), 511-520.
52. Yehuda, S., Rabinovitz, S., & Mostofsky, D. I., 2001, PUFA: mediators for the nervous, endocrine, and immune systems, In: Fatty Acids, Eds: Springer, p. 403-420.
53. Ying, Q., Wojciechowska, P., Siger, A., Kaczmarek, A., & Rudzińska, M., 2018, "Phytochemical content, oxidative stability, and nutritional properties of unconventional cold-pressed edible oils", Journal of Food and Nutrition Research, 6 (7), 476-485.
54. Yusuf, A., 2018, "A review of methods used for seed oil extraction", Int. J. Sci. Res, 7 (12), 233-223.
55. Žilić, S., Dragišić, J. M., Maksimović, V., Maksimović, M., Basić, Z., Crevar, M., & Stanković, G., 2010, "The content of antioxidants in sunflower seed and kernel", Helia, 33 (52), 75-84.