Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability

Erdogan, Ummugulsum; Cakmakci, Songul; GÜNDOĞDU, Engin; DAĞDEMİR, ELİF

Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability

Songül ÇAKMAKÇI, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Engin GÜNDOĞDU, (Gümüşhane Üniversitesi, Gıda Mühendisliği Bölümü, Gümüşhane, Türkiye)

Elif DAĞDEMİR, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Ümmügülsüm ERDOĞAN (Atatürk Üniversitesi, Meslek Yüksek Okulu, Erzurum, Türkiye)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

2 0

Yıl: 2014 Cilt: 20 Sayı: 4 Sayfa Aralığı: 533 - 539 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability

Öz:

Bu araştırmanın amacı, çörekotu (Nigella sativa L.) uçucu yağının tereyağının stabilitesi üzerine etkini araştırmaktır. Bu amaç için üretimden hemen sonra tereyağına 0.05; 0.1 ve 0.2 (ağırlık/%) çörekotu uçucu yağı ilave edildi. Uçucu yağın antioksidan aktivitesi sentetik antioksidan BHT (100 ppm) ile karşılaştırıldı. Tüm örnekler 90 gün süresince 4±1oC ‘de muhafaza edildi. Uçucu yağ içeren tüm örneklerin tiyobarbitürik asit ve peroksit değerleri, konsantrasyonlara bağlı olarak azaldı. %0.2 seviyesindeki uçucu yağ ilavesi, BHT ile hemen hemen eşit güçte antioksidan aktivite gösterdi. Uçucu yağ, toplam aerobik mezofilik bakteri, laktik asit bakteri ve koliform bakteri sayılarını depolama süresince azaltmış, ancak dikkate değer bir antifungal aktivite göstermemiştir. Uçucu yağ içeren örnekler kontrol örnek ile karşılaştırıldığında panelistlerce tercih edilmiştir. Sonuçlar, çörekotu uçucu yağının, yeni bir doğal antioksidan kaynağı olarak kabul edilebilir olduğunu göstermiştir.

Anahtar Kelime:

Konular: Veterinerlik

Tereyağı stabilitesi üzerine çörekotu (Nigella sativa L.) uçucu yağı kullanılabilirliğinin araştırılması

Öz:

The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the butter. Antioxidant activity of the essential oil was compared to that of synthetic antioxidant BHT (100 ppm). All samples were stored at 4±1oC for 90 days. Thiobarbituric acid and peroxide values of all samples containing essential oil were decreased depending on concentrations. The amount of 0.2% of essential oil had showed strong antioxidant activity, which was almost equal to that of BHT. The addition of essential oil reduced total aerobic mesophilic bacteria, lactic acid bacteria and coliform bacteria count during storage period but did not show remarkable antifungal activity. Samples containing essential oil were preferred by the panellists compared to Control sample. Present results indicate that black cumin essential oil may be considered as a new source of natural antioxidant.

Anahtar Kelime:

Konular: Veterinerlik

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

1. Mallia S, Piccinali P, Rehberger B, Badertscher R, Escher F, Schlichtherle-Cerny H: Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/ CLA) using instrumental and sensory methods. Int Dairy J, 18, 983-993, 2008.
2. Pegg RB: Measurement of primary lipid oxidation. In, Current Protocols in Food Analytical Chemistry. Wiley & Sons Inc., 2001.
3. Larick DK, Parker JD: Chromatographic analysis of secondary lipid oxidation products contributed. In, Current Protocols in Food Analytical Chemistry. Wiley & Sons Inc. 2001.
4. Sen N, Kar Y, Tekeli Y: Antioxidant activities of black cumin (Nigella sativa L.) seeds cultivating in different regions of Turkey. J Food Biochem, 34, 105-119, 2010.
5. Holley RA, Patel D: Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiol, 22, 273-292, 2005.
6. Ozturk S, Cakmakci S: The effect of antioxidants on butter in relation to storage temperature and duration. Eur J Lipid Sci Technol, 108, 951- 959, 2006.
7. Gramza-Michalowska A, Korczak J, Regula J: Use of plant extracts in summer and winter season butter oxidative stability improvement. Asia Pac J Clin Nutr, 16, 85-88, 2007.
8. Dagdemir E, Cakmakci S, Gundogdu E: Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter. Eur J Lipid Sci Technol, 111, 1118-1123, 2009.
9. Kaur D, Wani AA, Sing DP, Sogi DS: Shelf life enhancement of butter, ice-cream, and mayonnaise by addition of lycopene. Int J Food Prop, 14, 1217-1231, 2011.
10. Kokdil G, Yilmaz H: Analysis of the fixed oils of the genus Nigella L. (Ranunculaceae) in Turkey. Biochem Syst Ecol, 33, 1203-1209, 2005.
11. Akgül A: Baharat Bilimi ve Teknolojisi. Gıda Teknolojisi Derneği Yay. No: 15. Ankara, Turkey, 1993 (in Turkish).
12. Salem ML: Immunomodulatory and immunotherapeutic properties of the Nigella sativa L. seed. Int Immunopharm, 5, 1749-1770, 2005.
13. Çakmakçı S, Çakır Y: Çörekotu (Nigella sativa L.): Bileşimi, gıda sanayinde kullanımı ve sağlık üzerine etkileri. Akademik Gıda, 9 (3): 61-69, 2011.
14. Ramadan MF: Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): An overview. Int J Food Sci Technol, 42, 1208-1218, 2007.
15. Bakkali F, Averbeck S, Averbeck D, Idaomar M: Biological effects of essential oils. Food Chem Toxicol, 46, 446-475, 2008.
16. Hosseinzadeh H, Parvardeh S, Asl MN, Sadeghnia HR, Ziaee T: Effect of thymoquinone and Nigella sativa seeds oil on lipid peroxidation level during global cerebral ischemia-reperfusion injury in rat hippo- campus. Phytomedicine, 14, 621-627, 2007.
17. Burits M, Bucar F: Antioxidant activity of Nigella sativa essential oil. Phytother Res, 14, 323-328, 2000.
18. Ali B, Blunden G: Pharmacological and toxicological properties of Nigella sativa. Phytother Res, 17, 299-305, 2003.
19. Arici M, Sagdic O, Gecgel U: Antibacterial effect of Turkish black cumin (Nigella sativa L.) oils. Grasas y Aceites, 56, 259-262, 2005.
20. Thippeswamy N, Naidu KA: Antioxidant potency of cumin varieties- cumin black cumin and bitter cumin-on antioxidant systems. Eur Food Res Technol, 220, 472-476, 2005.
21. Mariod AA, Ibrahim RM, Ismail M, Ismail N: Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chem, 116, 306-312, 2009.
22. Çakmakçı S, Çetin B, Çakır Y: An in vitro investigation of antimicrobial activity of black cumin (Nigella sativa L.) essential oil. 1st Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP, 2013), April 17-20, (Abstract Book p.319), Gazimagosa, Cyprus, 2013.
23. Adams RP: Identification of Essential Oil Components by Gas Chromatography/Mass Spectrometry. Allured Publishing, USA, 2007.
24. Rossell J: Measurement of rancidity. In, Rancidity in Foods. Chapman & Hall, London UK, 1989.
25. Tarladgis BG, Watts BM, Younathan MTA: A destillation method for the quantitative determination of malonaldeyde in rancid foods. J Am Oil Chem Soc, 48, 37-44, 1960.
26. Ockerman HW: Quality Control of Post-mortem Muscle Tissue. Animal Science Department Ohio State University, OH, USA, 1985.
27. Atamer M: Tereyağı Teknolojisi Uygulama Kılavuzu. Ankara Univ. Ziraat Fak. Yay. No: 1314, Ankara, Turkey, 1993 (in Turkish).
28. Kurt A, Çakmakçı S, Çağlar A: Süt ve Mamulleri Muayene ve Analiz Metodları Rehberi. 6. Baskı, Atatürk Üniv. Ziraat Fak. Yay. No: 18, Ziraat Fak. Ofset Basımevi, Erzurum, Turkey, 1996 (in Turkish).
29. Harrigan WF: Laboratory Methods in Food Microbiology. 3rd ed., Academic Press, San Diado, California, USA, 1998.
30. Mehlman IJ: Coliforms fecal coliforms Escherichia coli and entero- pathogenic E. coli. Compendium of Methods for the Microbiological Examination of Foods. APHA. Washington DC. 1984.
31. Speck ML: Compendium of Methods for the Microbiological Examination of Foods. American Public Health Association, Washington, USA. 1984.
32. Bodyfelt FW, Trout GM, Tobias J: The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, New York, USA. 1988.
33. Altun İ, Andiç S, Tunçtürk Y, Çeçen A, Fındık O: Some chemical characteristics of butters obtained from Van market. Kafkas Univ Vet Fak Derg, 17 (4): 645-648, 2011.
34. Viuda-Martos M, Mohamady MA, Fernández-López J, Abd Elrazik KA, Omer EA, Pérez-Alvarez JA, Sendra E: In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control, 22, 1715-1722, 2011.
35. Sultan MT, Butt MS, Anjum FM, Jamil A: Nutritional profile of indigenous cultivar of black cumin seeds and antioxidant potential of its fixed and essential oil. Pakistan J Bot, 41, 1321-1330, 2009.
36. Al-Jassir MS: Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia. Food Chem, 45, 239-242, 1992.
37. Jasinska M, Wasik K: Effect of spices added on lipids changes in butter during cold storage. Scientia Alimentaria, 246, 183-192, 2005.
38. Ozkan G, Simsek B, Kuleasan, H: Antioxidant activities of Satureja cilicica essential oil in butter and in vitro. J Food Eng, 79, 1391-1396, 2007.
39. Alsawaf SD, Alnaemi HS: Effect of Nigella sativa (seed and oil) on the bacteriological quality of soft white cheese. Iraqi J Vet Sci, 25, 21-27, 2011.
40. Sagdic O, Ozturk I, Bayram O, Kesmen Z, Yilmaz MT: Characterization of butter spoiling yeasts and their inhibition by some spices. J Food Sci, 75, 597-603, 2010.

APA	Cakmakci S, GÜNDOĞDU E, DAĞDEMİR E, Erdogan U (2014). Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. , 533 - 539.
Chicago	Cakmakci Songul,GÜNDOĞDU Engin,DAĞDEMİR ELİF,Erdogan Ummugulsum Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. (2014): 533 - 539.
MLA	Cakmakci Songul,GÜNDOĞDU Engin,DAĞDEMİR ELİF,Erdogan Ummugulsum Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. , 2014, ss.533 - 539.
AMA	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. . 2014; 533 - 539.
Vancouver	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. . 2014; 533 - 539.
IEEE	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U "Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability." , ss.533 - 539, 2014.
ISNAD	Cakmakci, Songul vd. "Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability". (2014), 533-539.

APA	Cakmakci S, GÜNDOĞDU E, DAĞDEMİR E, Erdogan U (2014). Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 20(4), 533 - 539.
Chicago	Cakmakci Songul,GÜNDOĞDU Engin,DAĞDEMİR ELİF,Erdogan Ummugulsum Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 20, no.4 (2014): 533 - 539.
MLA	Cakmakci Songul,GÜNDOĞDU Engin,DAĞDEMİR ELİF,Erdogan Ummugulsum Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.20, no.4, 2014, ss.533 - 539.
AMA	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2014; 20(4): 533 - 539.
Vancouver	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2014; 20(4): 533 - 539.
IEEE	Cakmakci S,GÜNDOĞDU E,DAĞDEMİR E,Erdogan U "Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 20, ss.533 - 539, 2014.
ISNAD	Cakmakci, Songul vd. "Investigation of the possible use of black cumin (Nigella sativa L.) essential oil on butter stability". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 20/4 (2014), 533-539.