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Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 8 Sayı: 4

Effect of Glucose Fatty Acid Esters on the Thermal Degradation of Vegetable Based Edible Oils

Glikoz Yağ Asidi Esterlerinin Bitkisel Bazlı Yenilebilir Yağların Termal Bozunmasına Etkisi

Neslihan Şaki(Kocaeli University, Kocaeli, Turkey)0000-0002-2215-1622
Mustafa Akın(Kocaeli University, Kocaeli, Turkey)0000-0003-4268-6891
Pages
171–179
Publication Date
2018-12-30
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AI Summary & Key Takeaways

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

Glucose oleate and glucose laurate acted as a thermal oxidation suppressor for the vegetable based edible oils and glucose oleate showed better antioxidant properties than glucose laurate for all types of oils.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The study presents the results on the thermal stability of the sunflower, corn and olive oil with addition of standard antioxidants and glucose fatty acid esters under accelerated storage test at 60°C for 15 days.
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Key Findings & Data:During the work, glucose oleate and glucose laurate were synthesized and characterized.
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Conclusion & Impact:Glucose oleate and glucose laurate acted as a thermal oxidation suppressor for the vegetable based edible oils and glucose oleate showed better antioxidant properties than glucose laurate for all types of oils.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Bozunma · yenilebilir yağlar · glikoz esterleri

Abstract

The study presents the results on the thermal stability of the sunflower, corn and olive oil with addition of standard antioxidants and glucose fatty acid esters under accelerated storage test at 60°C for 15 days. During the work, glucose oleate and glucose laurate were synthesized and characterized. Fatty acid compositions of olive, sunflower and corn oil were determined by using GC and in all samples peroxide value, free fatty acid value and phenolic content are specified. High oleic acid content increased the thermal degradation in edible oils. Glucose oleate and glucose laurate acted as a thermal oxidation suppressor for the vegetable based edible oils and glucose oleate showed better antioxidant properties than glucose laurate for all types of oils.

Özet

Çalışma, 15 gün boyunca 60°C’de hızlandırılmış depolama testi altında standart antioksidanlar ve glukoz yağ asidi esterleri eklenmesinin ayçiçeği, mısır ve zeytinyağının termal stabilitelerini nasıl etkilediğiyle ilgili sonuçları sunmaktadır. Çalışmada glikoz oleat ve glikoz laurat sentezlenerek karakterize edildi. Zeytin, ayçiçek ve mısır yağının yağ asidi bileşenleri GC kullanılarak belirlendi ve bütün numunelerde peroksit değeri, serbest yağ asidi oranı ve fenol içeriği saptandı. Yüksek oleik asit içeriği yenilebilir yağlarda termal bozunmayı artırdı. Glikoz oleat ve glikoz laurat bitkisel bazlı yenebilir yağlar için bir termal oksidasyon önleyici olarak etkili olurken, glikoz oleat her türlü yağ için glikoz laurattan daha iyi antioksidan özellik gösterdi.

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Cite This Article

Şaki, N., Akın, M. (2018). Effect of Glucose Fatty Acid Esters on the Thermal Degradation of Vegetable Based Edible Oils. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 8 Sayı: 4, 171–179. https://doi.org/10.21597/jist.411739

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