The Effects of Different Storage Temperatures on the Oxidative Stability of Breakfast and Kitchen Margarines

Yıl 2018, Cilt: 28 Sayı: 1, 103 - 111, 30.03.2018

Fatih Bozkurt Ayhan Baştürk

https://doi.org/10.29133/yyutbd.385607

Cited By: 3

Öz

In this study, different
brands of breakfast  (K₁, K₂,
K₃, K₄ and K₅) and kitchen margarines (M₁,
M₂, M₃, M₄ and M₅) were stored at 4
and 25°C for 12 weeks. During the storage period, samples were taken every 2
weeks and the oxidative stability of the margarines was evaluated by detecting
changes in tocopherol contents, peroxide values (PV), thiobarbituric acid (TBA)
values, conjugated diene (K₂₃₂) and fatty acid compositions. In the
margarine samples used in the study, it was determined that the initial values
were compatible with the label values, but changed depending on the storage
temperature and duration. In breakfast margarine samples kept at 4 °C and 25°C,
K₃ (11.08 meqO₂ kg^-1) and K4 (70.97 meqO₂
kg^-1) showed the highest PVs, respectively. In kitchen margarines
stored at 4 °C and 25°C, M₂ (9.22 meqO₂ kg^-1)
and M₁ (27.63 meqO₂ kg^-1) showed the highest
PVs, respectively. The PVs of margarines kept at 4°C remained within legal
limits (except K3). The breakfast margarines generally exceeded the legal limit
after the 2^nd week, and in the kitchen margarines after the 4^th
week in samples stored at 25°C. K₂₃₂ and TBA values increased with
storage temperature. The breakfast margarine samples showed higher K232 and TBA
values than those of kitchen margarines. Margarines had different tocopherol
contents which showed decreasing trend depending on increasing temprature and
time. As the storage temperature and duration increased, the total saturated
fatty acids contents of margarines increased and their total unsaturated fatty
acids content decreased. Kitchen margarines showed higher oxidative stability
than breakfast margarines due to their higher saturated fatty acids contents.
For margarines, storage at 4°C is appropriate, while storage at 25°C led to
deterioration after  the first week.

Anahtar Kelimeler

Margarine, Oxidative stability, Peroxide value, Thiobarbituric acid number, Tocopherol

Farklı Depolama Sıcaklıklarının Kahvaltılık ve Mutfak Margarinlerinin Oksidatif Stabiliteleri Üzerine Etkileri

Öz

Bu çalışmada farklı
markalardan oluşan kahvaltılık margarinler (K₁, K₂, K₃,
K₄ ve K₅) ve mutfak margarinleri (M₁, M₂,
M₃, M₄ ve M₅), 4 ve 25°C sıcaklıklarda 12
hafta süreyle depolanmıştır. Depolama süresince her 2 haftada bir numune
alınarak, tokoferol içeriği, peroksit sayısı (PS), tiyobarbütirik asit sayısı
(TBA), konjuge-dien (K₂₃₂) ve yağ asidi bileşimlerinde meydana gelen
değişimler tespit edilerek, margarinlerin oksidatif stabiliteleri
değerlendirilmiştir. Çalışmada kullanılan margarin örneklerinde başlangıçta
belirlenen değerlerin etiket değerleri ile uyumlu olduğu, ancak depolama
sıcaklığı ve süresine bağlı olarak değiştiği tespit edilmiştir. En yüksek
PS’ları kahvaltılık margarinlerde 4°C’de depolanan K₃ örneğinde
(11.08 meqO₂/kg) ve 25°C’de depolananlardan K₄ örneğinde
(70.97 meqO₂/kg) belirlenirken, mutfak margarinlerinde ise 4°C’de
depolanan M₂ margarininde (9.22 meqO₂/kg) ve 25°C’de
depolanan M₁ margarininde (27.63 meqO₂/kg) tespit
edilmiştir. 4 °C’de depolanan K₃ margarini dışındaki margarinlerde
PS’ları yasal limit içinde kalmıştır. 25°C’de depolananlarda ise genel olarak kahvaltılık
margarinler 2. haftadan sonra, mutfak margarinleri ise 4. haftadan sonra yasal
limiti aşmıştır. K₂₃₂ ve TBA değerleri depolama sıcaklığına bağlı
olarak artış göstermiştir. Bu artış 25°C’de ve kahvaltılık margarinlerde daha
yüksek düzeyde gerçekleşmiştir. Tokoferol içerikleri margarinlerde farklılık
gösterirken sıcaklık ve süre artışına bağlı olarak azalmıştır. Margarinlerde
depolama sıcaklığı ve süresi arttıkça, toplam doymuş yağ asidi içeriği
artarken, toplam doymamış yağ asidi içerikleri düşmüştür. Mutfak margarinleri
yüksek doymuş yağ asidi içeriklerinden dolayı kahvaltılık margarinlere göre
daha yüksek oksidatif stabilite göstermiştir. Margarinler için 4°C’de
depolamanın uygun olduğu, 25°C’de depolamada ise ilk haftadan itibaren
bozulmaların başladığı görülmüştür.

Anahtar Kelimeler

Margarin, Oksidatif stabilite, Peroksit sayısı, Tiyobarbütirik asit sayısı, Tokoferol

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