The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

Aslı Yorulmaz

Makale detayları

The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

Yazarlar:

Aslı Yorulmaz

Yayıncı:

Harran University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.700-710

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333305

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 The study aimed to investigate the effects of Laurus nobilis L Laurel and Lavandula stoechas L. French lavender essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37 of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

 The study aimed to investigate the effects of Laurus nobilis L Laurel and Lavandula stoechas L. French lavender essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37 of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

 The study aimed to investigate the effects of Laurus nobilis L Laurel and Lavandula stoechas L. French lavender essential oils on the oxidative stabilities of sunflower oil and olive oils. For this purpose, 500 and 1000 ppm of laurel and French lavender essential oils were incorporated into sunflower and olive oil samples. The oil samples were stored at 60C for 12 days and analyzed every four days. During the storage period, free acidity and peroxide values, K232 and K270 values, and fatty acid profiles of the samples were monitored. The results showed that free fatty acids, peroxide and K232 values increased during storage. It was determined that the essential oils used in the study did not have an effect on free fatty acid formation for either type of oil. However, the enrichment with essential oils had slight positive effects on the stability of sunflower oil. Additionally, laurel and French lavender essential oils were determined to suppress the peroxide formation on the 4th and 8th days of storage of olive oil. A similar pattern was also observed for K232 values. K270 values of the oil samples enriched with essential oils generally showed a decreasing trend and this decreasing tendency was found to be clearer for olive oil. The major fatty acid in sunflower oil was linoleic acid, which ranged from 61.99 and 62.65. Oleic acid, the main fatty acid of olive oil samples, covered 67.31-69.37 of the fatty acids. Statistically significant changes were observed in the fatty acid composition of oils during accelerated storage.

 Bu çalışmanın amacı Laurus nobilis L. Defne ve Lavandula stoechas L. Karabaş otu esansiyel yağlarının ayçiçek yağı ve zeytinyağının oksidatif stabiliteleri üzerindeki etkilerini araştırmaktır. Bu amaçla ayçiçeği ve zeytinyağı örneklerine 500 ve 1000 ppm defne ve Karabaş otu esansiyel yağları eklenmiştir. Yağ örnekleri 60Cde 12 gün saklanmış ve her dört günde bir analiz edilmiştir. Depolama süresince örneklerin serbest asitlik ve peroksit değerleri, K232 ve K270 değerleri ile yağ asidi profilleri izlenmiştir. Sonuçlar depolama süresince serbest yağ asitleri miktarının, peroksit ve K232 değerlerinin arttığını göstermiştir. Esansiyel yağ ilavesinin, her iki yağ türü için de serbest yağ asitliği oluşumunu baskılamadığı bulgulanmıştır. Ancak esansiyel yağlarla zenginleştirmenin ayçiçek yağının stabilitesi üzerinde hafif olumlu etkileri olmuştur. Ayrıca Defne ve Karabaş otu esansiyel yağlarının zeytinyağında depolamanın 4. ve 8. günlerinde peroksit oluşumunu baskıladığı belirlenmiştir. Benzer durum K232 değerlerinde de gözlenmiştir. Esansiyel yağlarla zenginleştirilen yağ örneklerinin K270 değerleri genel olarak azalma eğilimi göstermiş ve bu azalma eğiliminin zeytinyağında daha belirgin olduğu görülmüştür. Ayçiçeği yağında temel yağ asidi 61,99-62,65 arasında değişen linoleik asit olarak belirlenmiştir. Zeytinyağı örneklerinin temel yağ asidi olan oleik asit, yağ asitlerinin 67,31-69,37sini kapsamaktadır. Hızlandırılmış depolama sırasında yağların yağ asidi bileşiminde istatistiki olarak önemli değişiklikler gözlenmiştir.

Makale detayları

The Effects of Laurus nobilis L. and Lavandula stoechas L. Essential Oils on Oxidative Stabilities of Sunflower and Olive Oils during Accelerated Storage

Yazarlar:

Aslı Yorulmaz

Yayıncı:

Harran University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.700-710

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333305

pISSN:

2587-1358

Laurus nobilis L.

Lavandula stoechas L.

French Lavender Essential Oil

Laurel Essential Oil

Olive OilLaurus nobilis L.

Lavandula stoechas L.

Karabaş Otu Esansiyel Yağı

Defne Esansiyel Yağı

Zeytinyağı

Sayı

Makale detayları

Yazarlar: Aslı Yorulmaz

Yayıncı: Harran University

Ana Başlıklar: Yağ Teknolojisi

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.700-710

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001333305

pISSN: 2587-1358

Sayı

Yazarlar:

Aslı Yorulmaz

Yayıncı:

Harran University

Ana Başlıklar:

Yağ Teknolojisi

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 4, pp.700-710

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001333305

pISSN:

2587-1358