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Journals / Çukurova Tarım ve Gıda Bilimleri Dergisi / 2018 / Cilt: 33 - Sayı: 2

The Effect of Microwave Pre-Treatment on Fatty Acid and Triacylglycerol Composition of Ayvalık and Memecik Olive Oils

Mikrodalga Uygulamasının Ayvalık ve Memecik Zeytinyağlarının Yağ Asidi ve Triaçilgliserol Kompozisyonu Üzerine Etkisi

Didar SEVİM
Oya KÖSEOĞLU
Yeşim ALTUNOĞLU
Pages
23–30
Publication Date
1019-01-06
DOI
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AI Summary & Key Takeaways

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

According to TAG analyses it was determined that Memecik and Ayvalık olive oils significantly affected from the MV heating time (p <0.05).

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objective of the current study was to assess the influence of microwave (MV) pre-treatment of olive oils.
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Key Findings & Data:Extraction of olive oil from Ayvalık and Memecik olives was carried out by using an Abencor System (MC2 Ingenierias y Sistemas Sevilla, Spain).
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Conclusion & Impact:According to TAG analyses it was determined that Memecik and Ayvalık olive oils significantly affected from the MV heating time (p <0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Mikrodalga · zeytinyağı · TAG

Abstract

The objective of the current study was to assess the influence of microwave (MV) pre-treatment of olive oils. Extraction of olive oil from Ayvalık and Memecik olives was carried out by using an Abencor System (MC2 Ingenierias y Sistemas Sevilla, Spain). In the study, the fatty acid (FA) and triacylglycerol (TAG) composition of Ayvalık and Memecik olive oils were determined. Oils were heated in a microwave oven for 0, 3, 5, 10 and 15 minutes microwave oven MARSXpress,2450 Hz at medium power 800W). FA and TAG analyses were performed with Gas Chromatography (GC) and High Performance Liquid Chromatography (HPLC) systems, respectively. . At the study ANOVA analysis showed that there were significant differences between the olive oil samples in terms of FA (p<0.05). According to TAG analyses it was determined that Memecik and Ayvalık olive oils significantly affected from the MV heating time (p <0.05).

Özet

Bu çalışmanın amacı, mikrodalga ön uygulama işleminin zeytinyağı kalitesi üzerine etkisini değerlendirmektir. Ayvalık ve Memecik zeytinlerinden zeytinyağlarının ekstraksiyonu Abencor Sistemi (MC2 Ingenierias y Sistemas Sevilla, İspanya) kullanılarak gerçekleştirilmiştir. Çalışmada Ayvalık ve Memecik zeytinyağlarının yağ asidi kompozisyonu (YAK) ve triaçilgliserol (TAG) kompozisyonları belirlenmiştir. Yağlar mikrodalga fırınında 0, 3, 5, 10 ve 15 dakika (mikrodalga fırın MARSXpress, 2450 Hz orta güçte 800W) ısıtılmıştır. YAK ve TAG analizleri sırası ile Gaz Kromatografisi ve Yüksek Performanslı Sıvı Kromatografi sistemleriyle gerçekleştirilmiştir. yapılmıştır. ANOVA analizinde, zeytinyağı örnekleri arasında YAK açısından anlamlı farklar olduğu görülmüştür (p <0.05). TAG analizlerine göre ise Memecik ve Ayvalık zeytinyağlarının mikrodalga ısıtma süresinden önemli ölçüde etkilendiği belirlenmiştir (p <0.05).

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Cite This Article

SEVİM, D., KÖSEOĞLU, O., ALTUNOĞLU, Y. (1019). The Effect of Microwave Pre-Treatment on Fatty Acid and Triacylglycerol Composition of Ayvalık and Memecik Olive Oils. Çukurova Tarım ve Gıda Bilimleri Dergisi, Cilt: 33 - Sayı: 2, 23–30. https://ajindex.com/articles/119563

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