Enzim ve sonikasyon uygulanmış ayçiçek yağlarının fiziko-kimyasal özelliklerinin belirlenmesi
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Date
2021
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, öğütülmüş ham ve kavrulmuş ayçiçeği çekirdeklerinden Enzim ekstraksiyon (proteaz ve hemiselülaz enzimleri) ve sonikasyon uygulanmış ayçiçeği yağlarının asitlik değeri, peroksit sayısı, yağ içeriği, antioksidan aktivite, toplam fenol, yağ asidi bilişimi, tokoferol, vizkozite, toplam karotenoid ve fenolik bileşenler tespit edilmiştir. Elde edilen sonuçlara göre enzim kullanımı (p<0.01) yağın fizikokimyasal ve biyoaktif özelikleri üzerine önemli farklılıklar meydana getirdiği gözlemlenmiştir. Enzim ekstraksiyon yönteminde en yüksek serbest yağ asidi içeriği %2 konsantrasyondaki proteaz enzim ilavesi olmuştur ve %17.50 olarak tespit edilmiştir. Enzim ekstraksiyon ve ultrasonik ekstraksiyon yöntemlerinin antioksidan aktivitesi (p<0.01) üzerine önemli farklılıklar meydana getirdiği gözlemlenmiştir. İki farklı ekstraksiyon yöntemiyle elde edilen ayçiçeği yağlarının antioksidan aktivitesi 0.47-17.60 µg/ml değerleri aralığında ölçülmüştür. Her iki uygulamada oleik ve linoleik yağ asitleri, dominant yağ asitleri olarak belirlenmiştir. Alfa tokoferol içeriği 11,25-345.00 mg/100g aralığında ölçülmüştür. Her iki ekstraksiyon yöntemiyle elde edilen ayçiçeği yağlarının toplam fenol içeriği 0.5-12.99 mgGAE/100g seviyesinde tespit edilmiştir. Aynı zamanda ayçiçeği yağlarında toplam on altı çeşit fenolik madde tespit edilmiştir. Ayçiçeği ekstraksiyon yöntemleri arasında en uygun olanı enzimatik ekstraksiyon olarak tespit edilmiştir.
In this study, sunflower oils obtained by enzyme extraction (protease and hemicellulase enzymes) and ultrasonic extraction methods from ground raw and roasted sunflower seeds acidity value, peroxide number, oil content, antioxidant activity, total phenol, fatty acid composition, tocopherol, viscosity, total carotenoid and phenolic components were determined. According to the results, it was observed that the use of enzymes (p <0.01) caused significant differences on the physicochemical and bioactive properties of the oil. In the enzyme extraction method, the highest free fatty acid content was 2% protease enzyme addition and was determined as 17.50%. It was observed that enzyme extraction and ultrasonic extraction methods made significant differences on antioxidant activity (p <0.01) and the antioxidant activity of sunflower oils obtained by two different extraction methods was measured in the range of 0.47-17.60 µg / ml. In both applications, oleic and linoleic fatty acids were determined as the dominant fatty acids. The alpha tocopherol content has been measured in the range of 11.25-345.00 mg / 100g. The total phenol content of sunflower oils obtained by both extraction methods was determined at the rate of 0.5-12.99 mgGAE / 100g. Additionally, a total of sixteen types of phenolic substances were detected in sunflower oils. The most suitable method of sunflower extraction was determined as enzymatic extraction.
In this study, sunflower oils obtained by enzyme extraction (protease and hemicellulase enzymes) and ultrasonic extraction methods from ground raw and roasted sunflower seeds acidity value, peroxide number, oil content, antioxidant activity, total phenol, fatty acid composition, tocopherol, viscosity, total carotenoid and phenolic components were determined. According to the results, it was observed that the use of enzymes (p <0.01) caused significant differences on the physicochemical and bioactive properties of the oil. In the enzyme extraction method, the highest free fatty acid content was 2% protease enzyme addition and was determined as 17.50%. It was observed that enzyme extraction and ultrasonic extraction methods made significant differences on antioxidant activity (p <0.01) and the antioxidant activity of sunflower oils obtained by two different extraction methods was measured in the range of 0.47-17.60 µg / ml. In both applications, oleic and linoleic fatty acids were determined as the dominant fatty acids. The alpha tocopherol content has been measured in the range of 11.25-345.00 mg / 100g. The total phenol content of sunflower oils obtained by both extraction methods was determined at the rate of 0.5-12.99 mgGAE / 100g. Additionally, a total of sixteen types of phenolic substances were detected in sunflower oils. The most suitable method of sunflower extraction was determined as enzymatic extraction.
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Ayçiçekyağı, Enzyme extraction, Enzim ekstraksiyon, Ultrasonik ekstraksiyon, Sunflower oil, Ultrasonic extraction
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Köse, N. (2021). Enzim ve sonikasyon uygulanmış ayçiçek yağlarının fiziko-kimyasal özelliklerinin belirlenmesi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
