Phytochemical Properties of Safflower Seed (Carthamus Tinctorius L.) and Black Cumin Seed (Nigella Sativa L.) Cold Pressed Oils

Muhammed Güngören; Mustafa Yunus Emre

Makale detayları

Phytochemical Properties of Safflower Seed (Carthamus Tinctorius L.) and Black Cumin Seed (Nigella Sativa L.) Cold Pressed Oils

Yazarlar:

Muhammed Güngören | Mustafa Yunus Emre

Yayıncı:

Igdir University

Ana Başlıklar:

Bitki Bilimi (Diğer) | Tıbbi ve Biyomoleküler Kimya (Diğer)

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 4, pp.1602-1614

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001331744

pISSN:

2536-4618

Anahtar kelimeler:

Özet:

 Edible oils are very important in terms of taste and health due to their many properties, especially the fatty acids, phenolic substances and volatile compounds they contain. Among these, vegetable oils with high ratio unsaturated fatty acids attract attention. In this study, the quality parameters, antioxidant properties, fatty acid composition and volatile components of cold-pressed oils of safflower seeds and black cumin seeds, which have antioxidant properties and are low in saturated fat and high in unsaturated fat, were analyzed and compared using methods in accordance with the literature. Peroxide values of oils 7.230.46-6.450.51 meq O2kg oil gave better results than free fatty acid values 3.750.11-7.110.50  oleic acid. Total phenolic compositions of safflower and black cumin seed oils were determined as 149.503.47-274.4715.04 mg gallic acidkg oil, respectively, and total antioxidant capacities were determined as 28.570.62-68.350.39 mg troloxkg oil, respectively. The sum of the percentages of linoleic acid 70.4580.70-56.3131.13 and oleic acid 16.9720.17-24.7800.50 was measured to be over 80. 27 volatile components in safflower seed oil, including 11 aldehydes, 4 terpenes, 2 alcohols, 1 ketone, 5 acid-esters; 38 volatile compounds, including 6 aldehydes, 14 terpenes, 3 alcohols, 1 ketone, and 5 acid-esters, were detected in black cumin seed oil. The free acidity value of black cumin seed oil was found to be slightly high, although it was within its character. On the other hand, it has been seen to have better antioxidant properties. In the structure of both oils, there are some volatile acids that have undesirable sensory effects as well as volatile components that will positively affect their properties. The results showed that the antioxidant and unsaturated fatty acid properties of both oils were at preferable levels. In addition, much more positive features can be gained by improving the stages until it reaches the end user.

 Edible oils are very important in terms of taste and health due to their many properties, especially the fatty acids, phenolic substances and volatile compounds they contain. Among these, vegetable oils with high ratio unsaturated fatty acids attract attention. In this study, the quality parameters, antioxidant properties, fatty acid composition and volatile components of cold-pressed oils of safflower seeds and black cumin seeds, which have antioxidant properties and are low in saturated fat and high in unsaturated fat, were analyzed and compared using methods in accordance with the literature. Peroxide values of oils 7.230.46-6.450.51 meq O2kg oil gave better results than free fatty acid values 3.750.11-7.110.50  oleic acid. Total phenolic compositions of safflower and black cumin seed oils were determined as 149.503.47-274.4715.04 mg gallic acidkg oil, respectively, and total antioxidant capacities were determined as 28.570.62-68.350.39 mg troloxkg oil, respectively. The sum of the percentages of linoleic acid 70.4580.70-56.3131.13 and oleic acid 16.9720.17-24.7800.50 was measured to be over 80. 27 volatile components in safflower seed oil, including 11 aldehydes, 4 terpenes, 2 alcohols, 1 ketone, 5 acid-esters; 38 volatile compounds, including 6 aldehydes, 14 terpenes, 3 alcohols, 1 ketone, and 5 acid-esters, were detected in black cumin seed oil. The free acidity value of black cumin seed oil was found to be slightly high, although it was within its character. On the other hand, it has been seen to have better antioxidant properties. In the structure of both oils, there are some volatile acids that have undesirable sensory effects as well as volatile components that will positively affect their properties. The results showed that the antioxidant and unsaturated fatty acid properties of both oils were at preferable levels. In addition, much more positive features can be gained by improving the stages until it reaches the end user.

 Edible oils are very important in terms of taste and health due to their many properties, especially the fatty acids, phenolic substances and volatile compounds they contain. Among these, vegetable oils with high ratio unsaturated fatty acids attract attention. In this study, the quality parameters, antioxidant properties, fatty acid composition and volatile components of cold-pressed oils of safflower seeds and black cumin seeds, which have antioxidant properties and are low in saturated fat and high in unsaturated fat, were analyzed and compared using methods in accordance with the literature. Peroxide values of oils 7.230.46-6.450.51 meq O2kg oil gave better results than free fatty acid values 3.750.11-7.110.50  oleic acid. Total phenolic compositions of safflower and black cumin seed oils were determined as 149.503.47-274.4715.04 mg gallic acidkg oil, respectively, and total antioxidant capacities were determined as 28.570.62-68.350.39 mg troloxkg oil, respectively. The sum of the percentages of linoleic acid 70.4580.70-56.3131.13 and oleic acid 16.9720.17-24.7800.50 was measured to be over 80. 27 volatile components in safflower seed oil, including 11 aldehydes, 4 terpenes, 2 alcohols, 1 ketone, 5 acid-esters; 38 volatile compounds, including 6 aldehydes, 14 terpenes, 3 alcohols, 1 ketone, and 5 acid-esters, were detected in black cumin seed oil. The free acidity value of black cumin seed oil was found to be slightly high, although it was within its character. On the other hand, it has been seen to have better antioxidant properties. In the structure of both oils, there are some volatile acids that have undesirable sensory effects as well as volatile components that will positively affect their properties. The results showed that the antioxidant and unsaturated fatty acid properties of both oils were at preferable levels. In addition, much more positive features can be gained by improving the stages until it reaches the end user.

 İçerdikleri yağ asitleri, fenolik maddeler ve uçucu bileşenler başta olmak üzere birçok özelliklerinden ötürü yemeklik yağlar lezzet ve sağlık açısından oldukça önemlidir. Bunlar arasında doymamış yağ asidi oranı yüksek bitkisel yağlar ön plana çıkmaktadır. Bu çalışmada doymuş yağ oranı düşük, doymamış yağ oranı yüksek, antioksidan özellikteki aspir ve çörek otu tohumları soğuk sıkım yağlarının kalite parametreleri, antioksidan özellikleri, yağ asidi kompozisyonu ve uçucu bileşenleri literatüre uygun yöntemlerle analiz edilerek karşılaştırılmıştır. Yağların peroksit değerleri 7.230.46-6.450.51 meq O2kg yağ, serbest yağ asidi değerleri 3.750.11-7.110.50 oleik asit aralıklarında tespit edilmiştir. Aspir ve çörek otu tohumu yağlarının toplam fenolik bileşimleri sırasıyla 149.503.47-274.4715.04 mg gallik asitkg yağ ve toplam antioksidan kapasiteleri sırasıyla 28.570.62-68.350.39 mg trolokskg yağ olarak tespit edilmiştir. Linoleik asit 70.4580.70-56.3131.13 ve oleik asit 16.9720.17-24.7800.50 yüzdeleri toplamı 80in üzerinde ölçülmüştür. Aspir tohumu yağında 11 aldehit, 4 terpen, 2 alkol, 1 keton, 5 asit-ester bulunan 27 uçucu bileşen; çörek otu tohumu yağında 6 aldehit, 14 terpen, 3 alkol, 1 keton, 5 asit-ester bulunan 38 uçucu bileşen tespit edilmiştir. Çörek otu tohumu yağının serbest asitlik değeri, karakteri dahilinde olmakla beraber, biraz yüksek bir değerde bulunmuştur. Buna karşılık daha iyi antioksidan özelliğe sahip olduğu görülmüştür. Her iki yağın yapısında, özelliklerini olumlu etkileyecek, kendine özgü uçucu bileşenleri yanında istenmeyecek duyusal etkilere sahip bazı asitler de bulunmaktadır. Elde edilen sonuçlar, her iki yağın da içeriğindeki doymamış yağ asidi kompozisyonu ve antioksidan özellikleri için tüketici tarafından tercih edilebilecek olduğunu göstermiştir. Bunun yanında, tüketiciye ulaşıncaya kadarki aşamaların iyileştirilmesiyle bu özelliklere çok daha olumlu nitelik kazandırılabilir.

Makale detayları

Phytochemical Properties of Safflower Seed (Carthamus Tinctorius L.) and Black Cumin Seed (Nigella Sativa L.) Cold Pressed Oils

Yazarlar:

Muhammed Güngören | Mustafa Yunus Emre

Yayıncı:

Igdir University

Ana Başlıklar:

Bitki Bilimi (Diğer) | Tıbbi ve Biyomoleküler Kimya (Diğer)

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 4, pp.1602-1614

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001331744

pISSN:

2536-4618

Safflower seed oil

Black cumin seed oil

Antioxidant

Fatty acids volatile componentsAspir tohumu yağı

Çörek otu tohumu yağı

Antioksidan

Yağ asitleri

Uçucu bileşenler

Sayı

Makale detayları

Yazarlar: Muhammed Güngören | Mustafa Yunus Emre

Yayıncı: Igdir University

Ana Başlıklar: Bitki Bilimi (Diğer) | Tıbbi ve Biyomoleküler Kimya (Diğer)

Dergi: Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 4, pp.1602-1614

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001331744

pISSN: 2536-4618

Sayı

Yazarlar:

Muhammed Güngören | Mustafa Yunus Emre

Yayıncı:

Igdir University

Ana Başlıklar:

Bitki Bilimi (Diğer) | Tıbbi ve Biyomoleküler Kimya (Diğer)

Dergi:

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.14 Issue 4, pp.1602-1614

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001331744

pISSN:

2536-4618