Portakal kabuğu yağı ilavesinin rafine zeytinyağının oksidatif stabilitesi ve duyusal özelliklerine etkisinin belirlenmesi
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Tarih
2012
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İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Soğuk pres portakal kabuğu yağı (SPPKY), dondurularak kurutulan portakal kabuğunun kendisi (DKPK) ve DKPK'undan elde edilen hegzan (HE) ile aseton ekstraktları (AE) kullanılarak portakal kabuğunun antioksidan etkisinin belirlenmesi amaçlanmıştır. Bu kapsamda çeşitli kromatografik ve spektrofotometrik teknikler kullanılmış ve duyusal değerlendirme yapılmıştır. Çeşitli oranlarda SPPKY rafine zeytinyağına (RZ) ilave edilerek duyusal değerlendirme yapılmış ve en uygun konsantrasyon belirlenmiştir. DKPK, HE ve AE'ları da SPPKY ile aynı oranda RZ'ye ilave edilerek örneklerde DPPH, ABTS yöntemleri ile antioksidan kapasite, toplam fenolik ve toplam karotenoid miktarları belirlenmiştir. RZ alumina dolgulu kolondan geçirilerek trigliseritler (RZ-TG) elde edilmiştir. Antioksidan içeren örnekler RZ ile RZ-TG'lerine ilave edildiğinde oluşan oksidatif durum hızlandırılmış oksidasyon koşullarında (60°C'de 24 gün) farklı günlerde alınan örneklerde peroksit ve p-anisidin sayıları ile izlenmiştir. Ayrıca ransimat cihazı kullanılarak ekstraktların indüksiyon periyodu üzerine etkileri 130°C'de saptanmıştır. Duyusal değerlendirmede %0,5 oranında SPPKY ilavesi en yüksek beğeniyi kazanmıştır. Ekstraktların ilave edilmesine bağlı olarak RZ ve RZ-TG örneklerinde SPPKY, DKPK veya çözücü ekstraktlarının DPPH ve ABTS sonuçları oldukça farklı bulunmuştur (P < 0.05). Diğerlerine kıyasla SPPKY en zayıf antioksidan gücüne sahiptir. Antioksidan yapılar olarak kabul edilen toplam karotenoid ve fenolik miktarları en yüksek RZ ve RZ-TG'lerine ilave edilen AE'ında saptanmıştır. Ancak yağ örneklerinde toplam karotenoidlerin antioksidatif etkilerinin düşük olduğu görülmüştür. RZ-TG örneklerinde HE ile AE'nın ve RZ örneklerinde de HE'nın DPPH antiradikal aktivitesi diğerlerine kıyasla yüksek bulunmuştur. Örneklerin indüksiyon periyotları dikkate alındığında RZ-TG'lerine AE ilavesi en yüksek korumayı sağlarken (1,16 saat), DKPK içeren RZ en uzun indüksiyon periyoduna sahip (2,73 saat) bulunmuştur. Hızlandırılmış oksidasyon denemesi sonuçlarına göre RZ'na ilave edilen hegzan ve aseton ekstraktları oksidasyonun başlangıç dönemlerinde kontrole (RZ) kıyasla peroksit oluşumunu daha güçlü engellemiştir. Ancak, ileri oksidasyon sürelerinde ekstraktların etkilerinin azaldığı gözlenmiştir. Oksidasyon düzeyleri RZ-TG açısından irdelendiğinde saflaştırılmış RZ-TG'nin hızlı bir şekilde okside olduğu (12. günde peroksit sayısı 305,63± 0.89 meq/kg) gözlenmiş ve AE ilavesinin oksidasyon sürelerinin tamamında peroksit sayısını en düşük düzeyde tuttuğu belirlenmiştir. AE ilave edilen RZ-TG için benzer sonuç oksidasyon günlerinin tamamında p-anisidin sayılarında da saptanırken, HE'nın da bir miktar antioksidan etkiye sahip olduğu gözlenmiştir. Saptanan sonuçlar dikkate alındığında portakal kabuğuna ait antioksidan yapılar başta uçucu yağ ve bitkisel yağlar olmak üzere pek çok lipit içeren gıda formülasyonlarında antioksidan olarak kullanılabilir durumdadır.
It was aimed to determine the antioxidant effect of orange peel by using cold pressed orange peel oil (CPOPO), powdered freeze-dried orange peel (FDOP), hexane (HE) and acetone (AE) extracts of FDOP. In this context various chromatographic and spectrophotometric techniques were used and sensorial assessment was performed. CPOPO was added to refined olive oil (ROO) at various concentrations in order to select the best concentration by sensory analysis. FDOP, HE and AE were added to ROO at same concentrations with CPOPO and the samples were evaluated afterwards for their antioxidant capacity by DPPH and ABTS methods, total phenolics and total carotenoids. ROO triacylglycerols (TAGs) was obtained by alumina column chromatography. The samples containing antioxidant structures of orange peel were added to ROO and ROO-TAG and the oxidation status was followed by peroxide and p-anisidine values of the samples oxidized at accelerated oxidation conditions (60°C during 24 day). Separately, induction periods of the samples were determined by rancimat apparatus at 130°C. Based on the sensory evaluation, addition of the CPOPO at the ratio of 0.5% was selected for following experiments. Depending on the addition methods such as direct addition of CPOP and FDOP or addition of solvent extracts of FDOP, considerably different DPPH and ABTS values were observed (P < 0.05) in TAGs and ROO. Compared to others, CPOP has the poorest antioxidant powers. The highest amount of total carotenoids and phenolics, which are accepted as antioxidant constituents, were observed in acetone extract (AE) added to ROO and TAGs. However, a weak antioxidative effect of total carotenoid contents in oil system was observed. DPPH antiradical activity of hegzan and acetone extracts in TAG system and HE in ROO were higher than that of other extracts. When ransimat IP values were taken into account, addition of AE to refined olive oil TAGs provided best protection (1.16 h) at analysis conditions, in contrary, ROO containing FDOP has the longest IP value (2.73 h). Compared to the control (ROO), addition of HE and AE to ROO prevented the formation of the peroxides at initial stages of the oxidation during accelerated oxidation. However, this effect decreased at prolonged oxidation days. When the oxidation levels of ROO-TAG were taken into account, ROO-TAG oxidized rapidly (peroxide value reached to 305.63±0.89 meq/kg at twelfth day) and the lowest peroxide values were observed in ROO containing AE at all of oxidation times. The similar results were observed for p-anisidin values in ROO-TAG containing AE. In addition, HE has also a small amount of antioxidant power in ROO-TAG. When the results were taken into account, it can be concluded that the antioxidant structures from orange peel can be used as antioxidant in essential oils, vegetable oils and the lipid containing foods.
It was aimed to determine the antioxidant effect of orange peel by using cold pressed orange peel oil (CPOPO), powdered freeze-dried orange peel (FDOP), hexane (HE) and acetone (AE) extracts of FDOP. In this context various chromatographic and spectrophotometric techniques were used and sensorial assessment was performed. CPOPO was added to refined olive oil (ROO) at various concentrations in order to select the best concentration by sensory analysis. FDOP, HE and AE were added to ROO at same concentrations with CPOPO and the samples were evaluated afterwards for their antioxidant capacity by DPPH and ABTS methods, total phenolics and total carotenoids. ROO triacylglycerols (TAGs) was obtained by alumina column chromatography. The samples containing antioxidant structures of orange peel were added to ROO and ROO-TAG and the oxidation status was followed by peroxide and p-anisidine values of the samples oxidized at accelerated oxidation conditions (60°C during 24 day). Separately, induction periods of the samples were determined by rancimat apparatus at 130°C. Based on the sensory evaluation, addition of the CPOPO at the ratio of 0.5% was selected for following experiments. Depending on the addition methods such as direct addition of CPOP and FDOP or addition of solvent extracts of FDOP, considerably different DPPH and ABTS values were observed (P < 0.05) in TAGs and ROO. Compared to others, CPOP has the poorest antioxidant powers. The highest amount of total carotenoids and phenolics, which are accepted as antioxidant constituents, were observed in acetone extract (AE) added to ROO and TAGs. However, a weak antioxidative effect of total carotenoid contents in oil system was observed. DPPH antiradical activity of hegzan and acetone extracts in TAG system and HE in ROO were higher than that of other extracts. When ransimat IP values were taken into account, addition of AE to refined olive oil TAGs provided best protection (1.16 h) at analysis conditions, in contrary, ROO containing FDOP has the longest IP value (2.73 h). Compared to the control (ROO), addition of HE and AE to ROO prevented the formation of the peroxides at initial stages of the oxidation during accelerated oxidation. However, this effect decreased at prolonged oxidation days. When the oxidation levels of ROO-TAG were taken into account, ROO-TAG oxidized rapidly (peroxide value reached to 305.63±0.89 meq/kg at twelfth day) and the lowest peroxide values were observed in ROO containing AE at all of oxidation times. The similar results were observed for p-anisidin values in ROO-TAG containing AE. In addition, HE has also a small amount of antioxidant power in ROO-TAG. When the results were taken into account, it can be concluded that the antioxidant structures from orange peel can be used as antioxidant in essential oils, vegetable oils and the lipid containing foods.
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Yazlak, D. B. (2012). Portakal kabuğu yağı ilavesinin rafine zeytinyağının oksidatif stabilitesi ve duyusal özelliklerine etkisinin belirlenmesi. İnönü Üniversitesi Fen Bilimleri Enstitüsü. 1-71 ss.
