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Journals / Gıda / 2010 / Cilt: 35 - Sayı: 1

Effect of Spices on Oxidative Stability and Fatty Acid Profile of Some Vegetable Oils (Virgin Olive Oil, Refined Hazelnut Oil and Mixed Vegetable Oil) (Turkish with English Abstract)

Bazı Bitkisel (Zeytin, Fındık ve Karışım) Yağlara Baharat İlavesinin Oksidatif Stabilite ve Yağ Asitleri Bileşenleri Üzerine Etkisi

Harun DIRAMAN
Yaşar HIŞIL
Journal
Gıda
Pages
1–7
Publication Date
2010-02-01
DOI
—
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AI Summary & Key Takeaways

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

There observed no statistical differences (P>0.01) among cis-trans FA isomers of oil samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, three vegetable oils (virgin olive oil, refined hazelnut oil and mixed vegetable oil) were added 2.5% (wt) of different spices (thyme, rosemary and peppermint) and open and sealed oil samples (with and without spice) were exposed to thermal treatment (at 75 ºC for 7 days).
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Key Findings & Data:The free fatty acid (FFA) content, peroxide values (PV), and cis-trans fatty acid (FA) isomers of all samples were determined and the oxidative stability (OS) was estimated according to the change in percentage of PV.
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Conclusion & Impact:There observed no statistical differences (P>0.01) among cis-trans FA isomers of oil samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:bitkisel yağ · baharat · oksidatif stabilite

Abstract

In this study, three vegetable oils (virgin olive oil, refined hazelnut oil and mixed vegetable oil) were added 2.5% (wt) of different spices (thyme, rosemary and peppermint) and open and sealed oil samples (with and without spice) were exposed to thermal treatment (at 75 ºC for 7 days). The free fatty acid (FFA) content, peroxide values (PV), and cis-trans fatty acid (FA) isomers of all samples were determined and the oxidative stability (OS) was estimated according to the change in percentage of PV. Oxidative stability of oil samples that were added spices, especially rosemary and peppermint for olive oil, rosemary and thyme for refined hazelnut oil and thyme in mixed vegetable oil, increased. There observed no statistical differences (P>0.01) among cis-trans FA isomers of oil samples.

Özet

Bu çalışmada üç farklı bitkisel (natürel zeytinyağı, rafine fındık ve rafine bitkisel karışım) yağa ağırlıkça %2.5 oranında kekik, biberiye ve nane ilave edilmiş olup, ağzı açık ve kapalı örnekler 75 ºC sıcaklıkta ve 7 gün sürede ısıl işleme maruz bırakılmışlardır. Tüm yağ örneklerinde serbest yağ asitleri (SYA),peroksit sayıları (PS) ve cis-trans yağ asitleri izomerleri yapılmış, OS (Oksidatif Stabilite) peroksit sayısı % değişimine göre tahmin edilmiştir. Baharat ilavesi ile (özellikle zeytinyağında biberiye, nane; fındık yağında kekik, biberiye ve bitkisel karışım yağda kekik ilavesi) yağ örneklerinin oksidatif stabilite (OS) yükseltmiştir. Örneklerin cis-trans yağ asitleri izomerlerinde istatistiksel olarak (P>0.01) bir farklılık bulunmamıştır.

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Cite This Article

DIRAMAN, H., HIŞIL, Y. (2010). Effect of Spices on Oxidative Stability and Fatty Acid Profile of Some Vegetable Oils (Virgin Olive Oil, Refined Hazelnut Oil and Mixed Vegetable Oil) (Turkish with English Abstract). Gıda, Cilt: 35 - Sayı: 1, 1–7. https://ajindex.com/articles/39707

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