BibTex RIS Kaynak Göster

Bazı ham yağların normal koşullarda bekleme sürelerinin malondialdehit ve lipid peroksid düzeylerine etkisi

Yıl 2001, Cilt: 7 Sayı: 1-2, 50 - 53, 01.06.2001

Öz

Bu çalışma, yaygın olarak kullanılan yağ kaynaklarından ham zeytin, fındık ve ayçiçeği yağları ile don yağının normal koşullardaki oksidatif seyrini saptamak amacıyla gerçekleştirildi. Bir yağ fabrikasından alınan ham zeytin, fındık ve ayçiçeği yağları ve rendering ünitesinden elde edilen don yağı örnekleri iki ay süreyle normal koşullarda tutularak haftalık malondialdehit MDA düzeyleri ve çalışma başlangıç ile bitimindeki lipid peroksit LP miktarları spektrofotometrik yöntemle belirlendi. Kontrol numunelerinde en yüksek MDA düzeyi don yağında saptanırken, en düşük MDA ise fındık yağında tespit edilmiştir. MDA verileri doğrultusundaki oksidasyona yatkınlık, çalışma bitiminde don yağında 0.687; zeytin yağında 0.314; fındık yağında 0.792 ve ayçiçek yağında 0.582 olarak; LP düzeyleri açısından yatkınlık ise, don yağında 0.656; zeytin yağında 0.240; fındık yağında 0.744 ve ayçiçek yağında ise 0.560 olarak bulunmuştur. Oksidasyona yatkınlık en düşük zeytin yağında; en yüksek ise, fındık yağında ortaya çıkmıştır. Fındık yağı en düşük MDA ve LP düzeylerine sahip olan yağ tipi olmasına rağmen, fındık yağında birinci haftadaki oksidasyon yatkınlığı, 0.430 düzeyinde bozulma oranıyla diğer yağlara göre yüksek oluşmuştur. Don yağında ise, oksidasyona yatkınlık her hafta artmaktadır. Sonuç olarak; yem endüstrisi gibi alanlarda oksidasyona karşı dirençli ham yağların tercih edilmesinin ya da yem ve gıda sanayinde kullanılacak ham yağların oksidatif özelliklerine uygun olarak kullanım süresine dikkat edilmesinin yararlı olacağı kanaatine varılmıştır

Kaynakça

  • 1. Donnelly JK, Robinson DS: Free radicals in foods. Free Radic Res 22: 147-176,(1995).
  • 2. Peck LW: Essential fatty acid defıciency in renal failure: can supplements really help?. J Am Diet Assoc 10(2): S150-153, (1997).
  • 3. Raclot T, Qudart H: Selectivity of fatty acids on lipid metabolism and gene expression. Proc Nutr Soc 58(3): 633- 646,(1999).
  • 4. Jelen HH. Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E: Headspace solid-phase micro extraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J Agric Food Chem 48 (6): 2360- 2367, (2000).
  • 5. Pimpo MT. Seri S: Study of lipid changes in freeze-dried fısh during storage I: The interaction of relative humidity. Bol Soc Ital BÎol Sper 68:735-739, (1992).
  • 6. Espin JC, Soleı-Rivas C, Wichers HJ: Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-l-picrylhydrazyl radical. J Agric Food Chem 48(3): 648-656, (2000).
  • 7. Thomas MJ: The role of free radicals and antioxidants: how do we know that they are working?. Critical Revievvs in Food Science and Nutrition 35(1 &2): 21-39, (1995).
  • 8. Draper HH, Hadley M: Malondialdehyde determination as index of lipid peroxidation. Methods Enzymol 186: 421-431, (1990).
  • 9. Gökalp HY, Kaya M, Tülek Y, Torba Ö: Et Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu, p: 133. 2. Baskı, Atatürk Üvn Yay, Erzurum, (1995).
  • 10. German JB: Food processing and lipid peroxidation. Adv Exp MedBiol 459: 23-50,(1999)
  • 11. Tıichopoulou A, Lagriou P: Worldwide pattems of dietary lipids intake and health implications. Am J Clin Nutr 66(4): 961S964S, (1997).
  • 12. Wanasundara PK, Shahidi F: Pıocess-induced changes in edible oils. Adv Exp Med Biol 434: 135-160, (1998).
  • 13. Pose DP: Dietary fatty acids and cancer. Am J Clin Nutr 66(4): 998S-1003S, (1997).
  • 14. Aroca-Garcia MD, Menanguez-Puche JF, Luna-Rodriquez C: Dietary habits and consumption pattems in a healthy district. Aten Primaria 19(2): 72-79, (1997).
  • 15. Ben Miled DD, Smaauni A, Zarrouk M, Cherif A: Do extraction procedures affect olive oil quality and stability?. Biochem Soc Trans, 28(6): 929-933, (2000).
  • 16. Saavedra MI, Lopez-Jimenez JA, Perez Lamas F, Zamoıa S: Physico-chemical characteristics of different types of vegetable fats and oils used in the manufacture of candies. Nutr Hosp 12 (5): 270-273,(1997).

Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils

Yıl 2001, Cilt: 7 Sayı: 1-2, 50 - 53, 01.06.2001

Öz

In this study, the oxidative quality of raw hazelnut, olive, sunflower oils and animal fat commonly used in Turkey was examined. Fat and raw oil samples were stored two months at room conditions. Malondialdehyde MDA concentration was measured weekly and lipid peroxide LP was analyzed spectrophotometrically at the beginning and end of the study. At the beginning of the study, MDA value was the highest in animal fat and the lowest in hazelnut oil. At the last week of storage, oxidation tendency due to MDA was 0.687 in animal fat; 0.314 in olive oil; 0.792 in hazelnut oil and 0.582 in sunflower oil, and oxidation tendency due to LP was 0.656 in animal fat; 0.240 in olive oil; 0.744 in hazelnut oil, and 0.560 in sunflower oil. We have found that raw olive and sunflower oils are the most stabile oil types against to oxidation. We concluded that fodder industry should select the oils with low oxidation tendency. It would be more useful for them, as well as for other companies, to take into account appropriate using time period and storage conditions determined according to oxidative characteristics of each oil when using it

Kaynakça

  • 1. Donnelly JK, Robinson DS: Free radicals in foods. Free Radic Res 22: 147-176,(1995).
  • 2. Peck LW: Essential fatty acid defıciency in renal failure: can supplements really help?. J Am Diet Assoc 10(2): S150-153, (1997).
  • 3. Raclot T, Qudart H: Selectivity of fatty acids on lipid metabolism and gene expression. Proc Nutr Soc 58(3): 633- 646,(1999).
  • 4. Jelen HH. Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E: Headspace solid-phase micro extraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J Agric Food Chem 48 (6): 2360- 2367, (2000).
  • 5. Pimpo MT. Seri S: Study of lipid changes in freeze-dried fısh during storage I: The interaction of relative humidity. Bol Soc Ital BÎol Sper 68:735-739, (1992).
  • 6. Espin JC, Soleı-Rivas C, Wichers HJ: Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-l-picrylhydrazyl radical. J Agric Food Chem 48(3): 648-656, (2000).
  • 7. Thomas MJ: The role of free radicals and antioxidants: how do we know that they are working?. Critical Revievvs in Food Science and Nutrition 35(1 &2): 21-39, (1995).
  • 8. Draper HH, Hadley M: Malondialdehyde determination as index of lipid peroxidation. Methods Enzymol 186: 421-431, (1990).
  • 9. Gökalp HY, Kaya M, Tülek Y, Torba Ö: Et Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu, p: 133. 2. Baskı, Atatürk Üvn Yay, Erzurum, (1995).
  • 10. German JB: Food processing and lipid peroxidation. Adv Exp MedBiol 459: 23-50,(1999)
  • 11. Tıichopoulou A, Lagriou P: Worldwide pattems of dietary lipids intake and health implications. Am J Clin Nutr 66(4): 961S964S, (1997).
  • 12. Wanasundara PK, Shahidi F: Pıocess-induced changes in edible oils. Adv Exp Med Biol 434: 135-160, (1998).
  • 13. Pose DP: Dietary fatty acids and cancer. Am J Clin Nutr 66(4): 998S-1003S, (1997).
  • 14. Aroca-Garcia MD, Menanguez-Puche JF, Luna-Rodriquez C: Dietary habits and consumption pattems in a healthy district. Aten Primaria 19(2): 72-79, (1997).
  • 15. Ben Miled DD, Smaauni A, Zarrouk M, Cherif A: Do extraction procedures affect olive oil quality and stability?. Biochem Soc Trans, 28(6): 929-933, (2000).
  • 16. Saavedra MI, Lopez-Jimenez JA, Perez Lamas F, Zamoıa S: Physico-chemical characteristics of different types of vegetable fats and oils used in the manufacture of candies. Nutr Hosp 12 (5): 270-273,(1997).
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Araştırma Makalesi
Yazarlar

Yılmaz Dündar Bu kişi benim

Recep Asian Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2001
Yayımlandığı Sayı Yıl 2001 Cilt: 7 Sayı: 1-2

Kaynak Göster

APA Dündar, Y., & Asian, R. (2001). Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 7(1-2), 50-53.
AMA Dündar Y, Asian R. Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. Haziran 2001;7(1-2):50-53.
Chicago Dündar, Yılmaz, ve Recep Asian. “Effect of Storage Period under Normal Conditions on Malondialdehyde and Peroxide Value of Some Raw Oils”. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 7, sy. 1-2 (Haziran 2001): 50-53.
EndNote Dündar Y, Asian R (01 Haziran 2001) Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 7 1-2 50–53.
IEEE Y. Dündar ve R. Asian, “Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils”, Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, c. 7, sy. 1-2, ss. 50–53, 2001.
ISNAD Dündar, Yılmaz - Asian, Recep. “Effect of Storage Period under Normal Conditions on Malondialdehyde and Peroxide Value of Some Raw Oils”. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi 7/1-2 (Haziran 2001), 50-53.
JAMA Dündar Y, Asian R. Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 2001;7:50–53.
MLA Dündar, Yılmaz ve Recep Asian. “Effect of Storage Period under Normal Conditions on Malondialdehyde and Peroxide Value of Some Raw Oils”. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, c. 7, sy. 1-2, 2001, ss. 50-53.
Vancouver Dündar Y, Asian R. Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils. Yüzüncü Yıl Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi. 2001;7(1-2):50-3.