Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil
Yıl: 2020 Cilt: 0 Sayı: 18 Sayfa Aralığı: 964 - 972 Metin Dili: İngilizce DOI: 10.31590/ejosat.717615 İndeks Tarihi: 13-10-2020
Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil
Öz: In this study, the effects of several spice essential oil and some constituents on the oxidative stability of olive oil at 0.1% level of essentialoils at 60 oC was determined. Free fatty acid values of olive oil with different additives along at first-fourth weeks were changed between1.61-2.01 %, 1.81-2.17 %, 1.67-2.23 %, 1.79-2.62 % respectively. Peroxide values of olive oil with different additives along at firstfourth weeks were changed between 11.98-15.10 meq $O_2$/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq $O_2$/kgrespectively. Viscosity values of olive oil with different additives along at first- fourth weeks were changed between 39.90-55.45 m.Pas,53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas respectively. The weakest antioxidant effect was determined in sater oil.Thujene exhibited the highest antioxidant effect, followed by eucalyptol, ocimene, myrtle-white, BHA (butylated hydroxyanisole),fennel and savory-sater essential oil respectively. Fatty acid compositions of olive oils had been partly affected from essential oil (0.1%)and some corresponding constituents (0.01%).Total amount of fatty acids changed between 96.86 % to 99.99 %. The most effected acidswere linoleic acid, followed oleic and linolenic acids.
Anahtar Kelime: Zeytinyağının Bazı Fiziko-Kimyasal Özellikleri Üzerine, Ticari Antioksidan ve Esansiyel Yağ Bileşenlerinin Etkilerinin Belirlenmesi
Öz: Bu çalışmada, 60oC de birkaç baharat esansiyel yağının ve bazı bileşenlerin % 0.1 seviyesinde, zeytinyağının oksidatif stabilitesi üzerindeki antioksidan aktivitesi belirlenmiştir. Araştırma sonuçlarına göre, zeytinyağına farklı ilaveler ile yağın serbest yağ asitliği değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla % 1.61-2.01, % 1.81-2.17, % 1.67-2.23, % 1.79-2.62 arasında değişmiştir. Peroksit sayısı değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg arasında değişmiştir. Viskozite değerleri, 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas arasında değişmiştir. Araştırmanın ilk haftasında yağın peroksit değerleri 11.98 meq $O_2$ / kg ile 15.10 meq $O_2$ / kg (p<0.05) arasında değişmiştir. En zayıf etki, sater yağında belirlenmiştir. Thujene en yüksek antioksidan etkiyi göstermiş olup, ardından okaliptol, ocimene, mersin beyazı, BHA (bütillenmiş hidroksianisol) ve rezene izlemiştir. Zeytinyağlarının yağ asidi bileşimleri, esansansiyal yağlardan (% 0.1) ve buna karşılık gelen bazı bileşenlerden (% 0.01) kısmen etkilenmiştir. Zeytin yağının toplam yağ asidi miktarı % 96.86 ile% 99.99 arasında değişmiştir. En çok etkilenen yağ asitleri linoleik asit, ardından oleik ve linolenik asitler olmuştur.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | duman e, GEÇGEL U, DUMAN S (2020). Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. , 964 - 972. 10.31590/ejosat.717615 |
| Chicago | duman erman,GEÇGEL Umit,DUMAN SABİRE Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. (2020): 964 - 972. 10.31590/ejosat.717615 |
| MLA | duman erman,GEÇGEL Umit,DUMAN SABİRE Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. , 2020, ss.964 - 972. 10.31590/ejosat.717615 |
| AMA | duman e,GEÇGEL U,DUMAN S Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. . 2020; 964 - 972. 10.31590/ejosat.717615 |
| Vancouver | duman e,GEÇGEL U,DUMAN S Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. . 2020; 964 - 972. 10.31590/ejosat.717615 |
| IEEE | duman e,GEÇGEL U,DUMAN S "Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil." , ss.964 - 972, 2020. 10.31590/ejosat.717615 |
| ISNAD | duman, erman vd. "Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil". (2020), 964-972. https://doi.org/10.31590/ejosat.717615 |
| APA | duman e, GEÇGEL U, DUMAN S (2020). Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim ve Teknoloji Dergisi, 0(18), 964 - 972. 10.31590/ejosat.717615 |
| Chicago | duman erman,GEÇGEL Umit,DUMAN SABİRE Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim ve Teknoloji Dergisi 0, no.18 (2020): 964 - 972. 10.31590/ejosat.717615 |
| MLA | duman erman,GEÇGEL Umit,DUMAN SABİRE Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim ve Teknoloji Dergisi, vol.0, no.18, 2020, ss.964 - 972. 10.31590/ejosat.717615 |
| AMA | duman e,GEÇGEL U,DUMAN S Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(18): 964 - 972. 10.31590/ejosat.717615 |
| Vancouver | duman e,GEÇGEL U,DUMAN S Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil. Avrupa Bilim ve Teknoloji Dergisi. 2020; 0(18): 964 - 972. 10.31590/ejosat.717615 |
| IEEE | duman e,GEÇGEL U,DUMAN S "Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil." Avrupa Bilim ve Teknoloji Dergisi, 0, ss.964 - 972, 2020. 10.31590/ejosat.717615 |
| ISNAD | duman, erman vd. "Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil". Avrupa Bilim ve Teknoloji Dergisi 18 (2020), 964-972. https://doi.org/10.31590/ejosat.717615 |
