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Journals / Harran Tarım ve Gıda Bilimleri Dergisi / 2025 / Cilt: 29 Sayı: 4

Oxidative stability of sunflower oil enriched with ethyl acetate extracts from olive mill by-products during oxidation tests and frying

Oksidasyon testleri ve kızartma sırasında zeytin işleme yan ürünlerinden elde edilen etil asetat ekstraktları ile zenginleştirilmiş ayçiçek yağının oksidatif stabilitesi

Deniz Günal Köroğlu0000-0002-8642-9160
Semra Turan(ABANT İZZET BAYSAL ÜNİVERSİTESİ)0000-0002-1005-3590
Pages
682–696
Publication Date
2025-12-17
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AI Summary & Key Takeaways

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

These findings suggest that OP and OMW extracts can enhance oil stability, but their protective effects diminish with extended thermal exposure.

📌 3 Key Takeaways

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Objective & Hypothesis:This study evaluated the phenolic composition and antioxidant capacity of ethyl acetate extracts from olive mill wastewater (OMW) and olive pomace (OP), and their effects on the oxidative stability of sunflower oil.
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Key Findings & Data:OP extract showed higher total phenolic content (263.68 mg g-1) and antioxidant activity (DPPH: 294.2 mg TE g-1; FRAP: 494.6 mg TE g-1) than OMW.
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Conclusion & Impact:These findings suggest that OP and OMW extracts can enhance oil stability, but their protective effects diminish with extended thermal exposure.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Fenolik bileşikler · termal bozunma · doğal antioksidanlar

Abstract

This study evaluated the phenolic composition and antioxidant capacity of ethyl acetate extracts from olive mill wastewater (OMW) and olive pomace (OP), and their effects on the oxidative stability of sunflower oil. OP extract showed higher total phenolic content (263.68 mg g-1) and antioxidant activity (DPPH: 294.2 mg TE g-1; FRAP: 494.6 mg TE g-1) than OMW. Both extracts delayed oxidation in triacylglycerol (TAG) systems, though OP exhibited a pro-oxidant effect at higher concentrations. Rancimat and oxidation tests revealed that extracts partially protected oils from primary and secondary oxidation. However, prolonged heating and frying led to increased oxidation markers (K232, K270, p-AV), with OP-supplemented oils showing greater degradation at later stages. Compared to controls, OMW extract showed more consistent protection, especially in early stages. These findings suggest that OP and OMW extracts can enhance oil stability, but their protective effects diminish with extended thermal exposure.

Özet

Bu çalışmada, zeytin karasuyu (OMW) ve pirina (OP) etil asetat ekstraktlarının fenolik bileşimi ve antioksidan kapasitesi ile ayçiçek yağının oksidatif stabilitesi üzerindeki etkileri değerlendirilmiştir. OP ekstraktı, toplam fenolik içeriği (263.68 mg g-1) ve antioksidan aktivitesi (DPPH: 294.2 mg TE g-1; FRAP: 494.6 mg TE g-1) açısından OMW’ye kıyasla daha yüksek değerler göstermiştir. Her iki ekstrakt da triaçilgliserol (TAG) sistemlerinde oksidasyonu geciktirmiş, ancak OP yüksek konsantrasyonlarda prooksidan etki sergilemiştir. Ransimat ve hızlandırılmış oksidasyon testleri, ekstraktların yağları birincil ve ikincil oksidasyona karşı kısmen koruduğunu ortaya koymuştur. Bununla birlikte, uzun süreli ısıtma ve kızartma koşullarında oksidasyon belirteçleri (K232, K270, p-AV) artış göstermiş, OP ile zenginleştirilmiş yağlarda ileri aşamalarda daha fazla bozulma gözlenmiştir. Kontrollerle karşılaştırıldığında, OMW ekstraktı özellikle erken aşamalarda daha tutarlı bir koruma sağlamıştır. Bulgular, OP ve OMW ekstraktlarının yağ stabilitesini artırabildiğini, ancak özellikle yüksek OP konsantrasyonlarında ve uzun süreli termal işlem altında koruyucu etkilerinin azaldığını göstermektedir.

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Cite This Article

Köroğlu, D. G., Turan, S. (2025). Oxidative stability of sunflower oil enriched with ethyl acetate extracts from olive mill by-products during oxidation tests and frying. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 29 Sayı: 4, 682–696. https://doi.org/10.29050/harranziraat.1767927

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