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Journals / Gıda / 2018 / Cilt: 43 Sayı: 2

EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL

FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ

Ayhan Baştürk(YÜZÜNCÜ YIL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ)0000-0001-7701-9306
Bahattin Tabar(IĞDIR ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ)
Journal
Gıda
Pages
333–346
Publication Date
2018-03-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is concluded that RE, SM, NE and GE were effective in prevention of oxidation and improving the oxidative stability of sunflower oil, and thus, they may be used commercially in food industry to provide longer shelf life for edible oils and oily products.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study was to evaluate the performance of 7 different plant extracts on prevention of sunflower oil oxidation.
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Key Findings & Data:Sunflower oil samples enriched with different herbal extracts were subjected to accelerated oxidation conditions at 25, 50 and 75 ° C for 21 days of storage.
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Conclusion & Impact:It is concluded that RE, SM, NE and GE were effective in prevention of oxidation and improving the oxidative stability of sunflower oil, and thus, they may be used commercially in food industry to provide longer shelf life for edible oils and oily products.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Bitkisel ekstrakt · Ayçiçek yağı · Oksidatif stabilite

Abstract

The aim of this study was to evaluate the performance of 7 different plant extracts on prevention of sunflower oil oxidation. Sunflower oil samples enriched with different herbal extracts were subjected to accelerated oxidation conditions at 25, 50 and 75 ° C for 21 days of storage. Peroxide value (PV), malondialdehyde (MAD), conjugated dien (K 232 ) and trien (K 270 ) values were determined initially before the storage, and at the 7 th , 14 th and 21 st day of storage. In addition, antioxidant activities of the ingredients used as antioxidant source were analyzed by DPPH (EC 50 ) test. PV, MAD, K 232 and K 270 values increased by the increase of the storage temperature during the storage period. Especially, rosemary extract (RE) was found to be as effective as sumac (SM) and nettle (NE) extracts, natural tocopherols of the refined sunflower oil, AP and BHT used as a reference antioxidant, in deferral of formation of primary oxidation products. Similarly, RE, SE and ginger (GE) extract was quite effective in deferring the formation of secondary oxidation products. It is concluded that RE, SM, NE and GE were effective in prevention of oxidation and improving the oxidative stability of sunflower oil, and thus, they may be used commercially in food industry to provide longer shelf life for edible oils and oily products.

Özet

Bu çalışmanın amacı, 7 farklı bitki ekstraktının ayçiçek yağında oksidasyonu engelleme performanslarını değerlendirmektir. Farklı bitki ekstraktları ilave edilmiş ayçiçeği yağı örnekleri, 25, 50 ve 75 °C’lerde 21 gün süre ile hızlandırılmış oksidasyona tabi tutulmuştur. Depolama öncesi, 7., 14. ve 21. günlerde numuneler alınarak peroksit değeri (PD), malondialdehit (MAD), konjuge dien (K 232 ) ve konjuge trien (K 270 ) analizleri yapılmıştır. Ayrıca antioksidan olarak kullanılan maddelerin antioksidan aktiviteleri DPPH (EC 50 ) testi ile belirlenmiştir. PD, MAD, K 232 ve K 270 değerleri depolama sıcaklığı ve süresi artışına paralel olarak artmıştır. Özellikle birincil oksidasyon ürünlerinin oluşumunu geciktirmede biberiye ekstraktı (BB), sumak ekstraktı (SM) ve ısırgan ekstraktı (IS) referans antioksidan olarak kullanılan BHT, tokoferol (TOC) ve AP kadar etkili olmuştur. İkincil oksidasyon ürünleri oluşumunu geciktirmede ise ekstraktlardan BB, SM ve zencefil ekstraktı (ZC) etkili olmuştur. BB, SM, IS ve ZC ekstraktlarının oksidasyonu geciktirerek, ayçiçek yağının oksidatif stabilitesini arttırdığı ve gıda sanayinde ticari olarak yağ oksidasyonunun geciktirilmesinde kullanılabileceği sonucuna varılmıştır.

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Cite This Article

Baştürk, A., Tabar, B., *, A. B. (2018). EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL. Gıda, Cilt: 43 Sayı: 2, 333–346. https://doi.org/10.15237/gida.GD17115

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