Yıl 2018, Cilt: 33 Sayı : 2 Sayfalar 23 - 30 1019-01-06
The Effect Of Microwave Pre-Treatment Of Ayvalık And Memecik Olive Oils On Fatty Acid Composition And Triacylglycerol Composition
Didar SEVİM,Oya KÖSEOĞLU,Yeşim ALTUNOĞLU
6 261

Öz The objective of the current study was to assess the influence of microwave (MV) pre-treatment of olive oils. Extraction of olive oil from Ayvalık and Memecik olives was carried out by using an Abencor System (MC2 Ingenierias y Sistemas Sevilla, Spain). In the study, the fatty acid composition (FAME) and triacylglycerol (TAG) composition of Ayvalık and Memecik olive oils were determined. Oils were heated in a microwave oven for 0, 3, 5, 10 and 15 minutes microwave oven MARSXpress,2450 Hz at medium power 800W). FAME analyses were performed with Gas Chromatography; TAG analyses were performed with High Performance Liquid Chromatography systems. At the study ANOVA analysis showed that there were significant differences between the olive oil samples in terms of FAME (p<0.05). According to TAG analyses it was determined that Memecik and Ayvalık olive oils significantly affected from the MV heating time (p <0.05).

Anahtar Kelimeler

Microwave, Olive oil, TAG, FAME
Abd El-Moneim Mahmoud, E., Dostálová, J., Pokorný, J, Lukešová, D. & Doležal M. (2009) Oxidation of olive oils during microwave and conventional heating for fast food preparation, Czech J. Food Sci., 27,173-177.
Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Yayımlanma Tarihi 31 Aralık 1018
Bölüm Araştırma Makalesi
Yazarlar
Tarihler

Yayımlanma Tarihi : 31 Aralık 1018


Makalenin Yazarları
Didar SEVİM
Oya KÖSEOĞLU
Yeşim ALTUNOĞLU