Oxidation Stability of Hazelnut Oil Supplemented with β-Carotene During Light Exposure Using Xenon Test Instrument

Sümeyye Şahin

Makale detayları

Oxidation Stability of Hazelnut Oil Supplemented with β-Carotene During Light Exposure Using Xenon Test Instrument

Yazarlar:

Sümeyye Şahin

Yayıncı:

Ordu University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue Özel Sayı, pp.233-240

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303451

pISSN:

2147-6403

Anahtar kelimeler:

Özet:

 Objective: The inhibition of lipid oxidation is important for the application of edible fats and oils in food processing. High oleic oils exhibit high stability during oxidation. Hazelnut oil, naturally rich in oleic acid, has recently become widely used in the food industry due to its high oxidation stability. Antioxidants are added to oils to make them more resistant to oxidation. β-carotene is a natural antioxidant and leads to increased resistance to photooxidation. The aim of this work was to investigate the effect of a natural antioxidant β-carotene on light-induced lipid stability of hazelnut oils. Materials and Methods: The hazelnut oil was supplemented with β-carotene in 25 ppm. Not-supplemented hazelnut oil HO and the beta-carotene added hazelnut oil HO with β-car. were irradiated in a xenon test instrument by different light intensities at 275 and 765 Wm2 for 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 and 48 hours. Fatty acids from the hazelnut oil samples were determined as fatty acid methyl esters FAMEs using GC-FID method. To investigate the degree of oxidation of the hazelnut oil samples, the induction time with an accelerated aging test using a Rancimat, peroxide value, volatile lipid oxidation compounds using SPME-GC-FID and antioxidative capacity using DPPH-radical scavenging assay were measured. Results: The results indicated that the change in fatty acid composition with irradiation intensity and duration of irradiation is not so strong. Among the fatty acids, a significant change was detected only in the linoleic acid content between the HO and the HO with β-car. after light exposure. The amounts of hexanal, heptenal, E-2,4-heptadienel, nonenal, and nonanoic acid increased after photooxidation. The antioxidant capacity of the hazelnut oil samples decreased during light exposure. After light exposure, HO with β-car. showed a higher induction time and lower peroxide value compared to HO. Conclusion: These results confirm that the β-carotene supplemented hazelnut oil showed higher oxidative stability than hazelnut oil without additional β-carotene. In conclusion, the results suggest that β-carotene could slow down the photooxidation of hazelnut oil.

 Objective: The inhibition of lipid oxidation is important for the application of edible fats and oils in food processing. High oleic oils exhibit high stability during oxidation. Hazelnut oil, naturally rich in oleic acid, has recently become widely used in the food industry due to its high oxidation stability. Antioxidants are added to oils to make them more resistant to oxidation. β-carotene is a natural antioxidant and leads to increased resistance to photooxidation. The aim of this work was to investigate the effect of a natural antioxidant β-carotene on light-induced lipid stability of hazelnut oils. Materials and Methods: The hazelnut oil was supplemented with β-carotene in 25 ppm. Not-supplemented hazelnut oil HO and the beta-carotene added hazelnut oil HO with β-car. were irradiated in a xenon test instrument by different light intensities at 275 and 765 Wm2 for 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 and 48 hours. Fatty acids from the hazelnut oil samples were determined as fatty acid methyl esters FAMEs using GC-FID method. To investigate the degree of oxidation of the hazelnut oil samples, the induction time with an accelerated aging test using a Rancimat, peroxide value, volatile lipid oxidation compounds using SPME-GC-FID and antioxidative capacity using DPPH-radical scavenging assay were measured. Results: The results indicated that the change in fatty acid composition with irradiation intensity and duration of irradiation is not so strong. Among the fatty acids, a significant change was detected only in the linoleic acid content between the HO and the HO with β-car. after light exposure. The amounts of hexanal, heptenal, E-2,4-heptadienel, nonenal, and nonanoic acid increased after photooxidation. The antioxidant capacity of the hazelnut oil samples decreased during light exposure. After light exposure, HO with β-car. showed a higher induction time and lower peroxide value compared to HO. Conclusion: These results confirm that the β-carotene supplemented hazelnut oil showed higher oxidative stability than hazelnut oil without additional β-carotene. In conclusion, the results suggest that β-carotene could slow down the photooxidation of hazelnut oil.

 Objective: The inhibition of lipid oxidation is important for the application of edible fats and oils in food processing. High oleic oils exhibit high stability during oxidation. Hazelnut oil, naturally rich in oleic acid, has recently become widely used in the food industry due to its high oxidation stability. Antioxidants are added to oils to make them more resistant to oxidation. β-carotene is a natural antioxidant and leads to increased resistance to photooxidation. The aim of this work was to investigate the effect of a natural antioxidant β-carotene on light-induced lipid stability of hazelnut oils. Materials and Methods: The hazelnut oil was supplemented with β-carotene in 25 ppm. Not-supplemented hazelnut oil HO and the beta-carotene added hazelnut oil HO with β-car. were irradiated in a xenon test instrument by different light intensities at 275 and 765 Wm2 for 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 and 48 hours. Fatty acids from the hazelnut oil samples were determined as fatty acid methyl esters FAMEs using GC-FID method. To investigate the degree of oxidation of the hazelnut oil samples, the induction time with an accelerated aging test using a Rancimat, peroxide value, volatile lipid oxidation compounds using SPME-GC-FID and antioxidative capacity using DPPH-radical scavenging assay were measured. Results: The results indicated that the change in fatty acid composition with irradiation intensity and duration of irradiation is not so strong. Among the fatty acids, a significant change was detected only in the linoleic acid content between the HO and the HO with β-car. after light exposure. The amounts of hexanal, heptenal, E-2,4-heptadienel, nonenal, and nonanoic acid increased after photooxidation. The antioxidant capacity of the hazelnut oil samples decreased during light exposure. After light exposure, HO with β-car. showed a higher induction time and lower peroxide value compared to HO. Conclusion: These results confirm that the β-carotene supplemented hazelnut oil showed higher oxidative stability than hazelnut oil without additional β-carotene. In conclusion, the results suggest that β-carotene could slow down the photooxidation of hazelnut oil.

 Amaç: Lipid oksidasyonunun önlenmesi, yenilebilir katı ve sıvı yağların işlenmesinde gıda sanayi için önemlidir. Yüksek oleik yağlar oksidasyon sırasında yüksek stabilite göstermektedirler. Doğal olarak oleik asit açısından zengin olan fındık yağı, yüksek oksidasyon stabilitesi nedeniyle son zamanlarda gıda endüstrisinde yaygın olarak kullanılmaya başlanmıştır. Yağlara oksidasyona karşı daha dayanıklı olmaları için antioksidan ilavesi yapılmaktadır. β-karoten doğal bir antioksidandır ve fotooksidasyona karşı direncin artmasına neden olur. Bu çalışmanın amacı, doğal bir antioksidan olan β-karoten ilavesinin, ışık maruziyeti altında fındık yağlarının lipid stabilitesi üzerindeki etkisini araştırmaktır. Materyal ve Yöntem: Fındık yağına 25 ppm oranında β-karoten ilave edildi. Katkısız fındık yağı ve beta-karoten ilaveli fındık yağı, bir ksenon test cihazında 275 ve 765 Wm2lik iki farklı ışık yoğunluğunda 2, 4, 6, 8, 10, 12, 18, 24, 30, 36, 42 ve 48 saat süresince ışığa maruz bırakıldı. Fındık yağı örneklerinden elde edilen yağ asitleri, GC-FID yöntemi kullanılarak yağ asidi metil esterleri FAMEler olarak belirlendi. Fındık yağı örneklerinin oksidasyon derecesini araştırmak için, Ransimat cihazında hızlandırılmış yaşlandırma testi ile indüksiyon süresi, peroksit değeri, SPME-GC-FID kullanılarak uçucu lipit oksidasyon bileşikleri ve DPPH-radikal temizleme testi kullanılarak antioksidatif kapasite ölçüldü. Araştırma Bulguları: Sonuçlar, ışınlama yoğunluğu ve ışınlama süresi ile yağ asidi bileşimindeki değişimin çok güçlü olmadığını gösterdi. Işık maruziyeti sonrası linoleik asit içeriği açısından β-karoten ilaveli ve ilavesiz fındık yağları arasında önemli farklılıklar tespit edildi. Hekzanal, heptenal, E-2,4-heptadienel, nonenal ve nonanyonik asit miktarları fotooksidasyonla artmıştır. Fındık yağı örneklerinin antioksidan kapasitesi ışığa maruz kalma süresince azaldı. Işık maruziyeti sonrasında β-karoten ilaveli fındık yağının, antioksidan katkısız fındık yağına kıyasla daha yüksek bir indüksiyon süresi ve daha düşük peroksit değeri gösterdiği bulundu. Sonuç: Bu sonuçlar, β-karoten katkılı fındık yağının, β-karoten içermeyen fındık yağına göre daha yüksek oksidatif stabilite gösterdiğini doğrulamaktadır. Sonuç olarak, elde edilen bulgular β-karotenin fındık yağının fotooksidasyonunu yavaşlatabileceğini göstermektedir.

Makale detayları

Oxidation Stability of Hazelnut Oil Supplemented with β-Carotene During Light Exposure Using Xenon Test Instrument

Yazarlar:

Sümeyye Şahin

Yayıncı:

Ordu University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue Özel Sayı, pp.233-240

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303451

pISSN:

2147-6403

Hazelnut oil

β-carotene

oxidative stability

rancimat

light exposureFındık yağı

β-karoten

oksidatif stabilite

ransimat

ışığa maruz kalma

Sayı

Makale detayları

Yazarlar: Sümeyye Şahin

Yayıncı: Ordu University

Ana Başlıklar: Yağ Teknolojisi

Dergi: Akademik Ziraat Dergisi Vol.12 Issue Özel Sayı, pp.233-240

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001303451

pISSN: 2147-6403

Sayı

Yazarlar:

Sümeyye Şahin

Yayıncı:

Ordu University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Akademik Ziraat Dergisi Vol.12 Issue Özel Sayı, pp.233-240

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303451

pISSN:

2147-6403