SavedAdd your journal

Journals / Akademik Gıda / 2016 / Cilt: 14 - Sayı: 4

Kayısı Çekirdek Yağının Biyokimyasal Özellikleri ve Oksidatif Stabilitesi Üzerine Ekstraksiyon Yönteminin Etkisi

Effect of Extraction Method on Biochemical Properties and Oxidative Stability of Apricot Seed Oil

Sibel ULUATA
Pages
333–340
Publication Date
2022-10-11
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, apricot seed oil (ASO) was extracted by using either cold-press (CP-ASO) or solvent extraction (SEASO) method.
📊
Key Findings & Data:Oleic acid with more than 70% ratio was the major fatty acid.
💡
Conclusion & Impact:Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, apricot seed oil (ASO) was extracted by using either cold-press (CP-ASO) or solvent extraction (SEASO) method. The effect of the extraction methods on chemical composition, antioxidant activity, oxidative stability and color of apricot seed oil was determined. Oleic acid with more than 70% ratio was the major fatty acid. The concentration of tocopherol isomers was in the order of ?>?>?>? for both types of oils. Lag phase formation of lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS) and rancimat induction period of SE-ASO were greater than those of CP-ASO's. Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils.

Özet

Bu çalışmada, kayısı çekirdek yağı (ASO) soğuk pres (CP-ASO) ve solvent ekstraksiyonu (SE-ASO) yöntemleri ile ekstrakte edilmiştir. Kayısı çekirdek yağlarının kimyasal kompozisyonu, antioksidan aktivitesi, oksidatif stabilitesi ve rengi üzerine ekstraksiyon yönteminin etkisi araştırılmıştır. Oleik asit, %70'den büyük bir oranla en fazla bulunan yağ asidi olarak belirlenmiştir. Her iki yağ içindeki tokoferol izomerlerinin konsantrasyonu sırasıyla ?>?>?>? olarak belirlenmiştir. SE-ASO'nun lipid hidroperoksit ve TBARS (2-tiobarbiturik asit reaktif madde) lag faz oluşumları ve indüksiyon periyodu CP-ASO'dan daha fazla olmuştur. Araştırma sonuçları yağ örneklerinin, yağ asidi kompozisyonu, TAG kompozisyonu, toplam fenolik içeriği ve rengi üzerine ekstraksiyon metodunun etkisi olmadığını göstermiştir. Ancak, yağların tokoferol içeriği, antioksidan aktivitesi ve oksidatif stabiliteleri üzerine ekstraksiyon yönteminin önemli seviyede etkisi bulunmuştur.

🔖

Cite This Article

ULUATA, S. (2022). Kayısı Çekirdek Yağının Biyokimyasal Özellikleri ve Oksidatif Stabilitesi Üzerine Ekstraksiyon Yönteminin Etkisi. Akademik Gıda, Cilt: 14 - Sayı: 4, 333–340. https://ajindex.com/articles/432697

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (11)

  1. FAO, Statistical Databases, http://faostat.fao.org/faostat (accessed on August 2015). Gómez, E.B., Lorenzo, Soriano, C., Marín, J., 1998. Amygdalin content in the seeds of several apricot cultivars. J. Sci. Food Agric. 77: 184-186.
  2. Durmaz, G., Karabulut, İ., Topçu, A., Asiltürk, M., Kutlu, T., 2009. Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil. J. Am. Oil Chem. Soc. 87(4): 401-409.
  3. Turan, S., Topcu A., Karabulut, I., Vural, H., Hayaloglu, A.A., 2007. Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J. Agric. Food Chem. 55: 10787-10794.
  4. Alpaslan, M., Hayta, M., 2006. Apricot Kernel: Physical and Chemical Properties. J. Am. Oil Chem. Soc. 83(5): 469-471.
  5. Seppanen, C.M., Song, Q., Saari Csallany, A., 2010. The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. J. Am. Oil Chem. Soc. 87(5): 469-481.
  6. Miraliakbari, H., Shahidi, F., 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111(2): 421-7.
  7. Moure, A. Cruz., J.M., Franco, D. Domínguez, J.M., Sineiro, J., Domínguez, H., Nşñez, M.J., Domínguez, H., Parajó, J.C., 2001. Natural antioxidants from residual sources. Food Chem. 72: 145-171.
  8. Aydeniz, B., Güneşer, O., Yılmaz, E., 2013. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. J. Am. Oil Chem. Soc. 9 (1): 99-110. [10] Siger, A., Nogala.-Kalucka., M., Lampart Szczapae, E., 2007. The content and antioxidant activity of phenolic compounds in cold- pressed plant oils. J. Lipids 15: 137-149.
  9. Bhatnagar, A.S., Gopala Krishna, A.G., 2014. Lipid classes and subclasses of cold-pressed and solvent-extracted oils from commercial ındian niger (Guizotia abyssinica L.f. Cass.) seed. J. Am. Oil Chem. Soc. 91(7): 1205-1216.
  10. Prescha, A., Grajzer, M., Dedyk, M., Grajeta, H., 2014. The antioxidant activity and oxidative stability of cold-pressed oils. J. Am. Oil Chem. Soc. 91: 1291-1301.
  11. Decker, E.A., 2002. Antioxidant mechanism. In Food Lipids: chemistry, nutrition and biotechnology, Akoh, C. C. M., D.B., Ed. Marcel Dekker: New York, 475-492p AOCS, 2002. Official methods of analysis of AOAC international. 17th ed.; Gaithersburg. Uluata, S., Ozdemir, N., 2012. Antioxidant activities and oxidative stabilities of some unconventional oilseeds. J. Am. Oil Chem. Soc. 89(4): 551-559. Turkish Food Codex Communique on Olive oil and Pomace oil (Commonique number 2010/3