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Journals / Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2019 / Cilt: 0 - Sayı: 42

EVALUATION OF TOTAL ANTIOXIDANT AMOUNT AND OXIDATION STABILITY IN EDIBLE OILS

YEMEKLİK YAĞLARDA TOPLAM ANTİOKSİDAN MİKTARININ VE OKSİDASYON KARARLILIĞININ DEĞERLENDİRİLMESİ

Ayşegül TÜRK BAYDIR
Pages
19–26
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

According to the results of the study, the highest antioxidant content and oxidation stability has determined as oil extra virgin olive oil and the lowest refined sunflower oil.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The DPPH method is one of the most commonly used methods of measuring the total antioxidant level of many food products.
📊
Key Findings & Data:In this study, the oxidation stability of refined sunflower oil, refined corn oil and extra virgin olive oil was analyzed with ransimat 743 total antioxidant value was determined by DPPH method.
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Conclusion & Impact:According to the results of the study, the highest antioxidant content and oxidation stability has determined as oil extra virgin olive oil and the lowest refined sunflower oil.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The DPPH method is one of the most commonly used methods of measuring the total antioxidant level of many food products. The Schaal furnace test, the Active Oxygen Method (AOM) and the Rancimat analysis method are methods used to determine the oxidation stability of oils. In this study, the oxidation stability of refined sunflower oil, refined corn oil and extra virgin olive oil was analyzed with ransimat 743 total antioxidant value was determined by DPPH method. The relationship between total antioxidant amount and oxidation stability has been determined. According to the results of the study, the highest antioxidant content and oxidation stability has determined as oil extra virgin olive oil and the lowest refined sunflower oil. Although the oils are different, antioxidant oils have been shown to have a positive effect on oxidation stability. The activity of the DPPH solution in methyl alcohol has maintained at room temperature and in the dark has also evaluated and the activity decreased 3.45% at 15 minutes; decreased 6.21% at the 30th minute; decreased 17.53%. at the 45th minute.

Özet

DPPH metodu birçok gıda ürününün toplam antioksidan seviyesinin ölçülmesinde en çok kullanılanmetotlardan biridir. Schaal fırın testi, Aktif Oksijen Metodu (AOM) ve Ransimat analiz metoduyağların oksidasyon kararlılığının tespitinde kullanılan metotlardır. Bu çalışmada rafine ayçiçek yağı,rafine mısırözü yağı ve sızma zeytinyağının oksidasyon kararlılıkları ransimat 743 ile toplamantioksidan tayini DPPH metodu yardımıyla tespit edilmiş toplam antioksidan miktarıyla oksidasyonkararlılığı arasındaki ilişki tespit edilmeye çalışılmıştır. Çalışmanın sonucuna göre antioksidan içeriğive oksidasyon kararlılığı en yüksek yağ sızma zeytinyağı, en düşük Rafine ayçiçek yağı olarak tespitedilmiştir. Yağların farklı olmasına rağmen antioksidan içeriğin yağların oksidasyon kararlılıklarınaolumlu etki yaptığı gözlenmiştir. Oda sıcaklığında ve karanlıkta muhafaza edilen metil alkol içindeDPPH çözeltisinin etkinliği de değerlendirilmiş olup 15. Dakikada etkinliği %3,45 azalmış; 30.Dakikada %6,21 azalmış; 45. Dakikada ise %17,53 azalmıştır.

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Cite This Article

BAYDIR, A. T. (2022). EVALUATION OF TOTAL ANTIOXIDANT AMOUNT AND OXIDATION STABILITY IN EDIBLE OILS. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 0 - Sayı: 42, 19–26. https://ajindex.com/articles/492299

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