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Effect of Extraction Method on Biochemical Properties and Oxidative Stability of Apricot Seed Oil

Bu çalışmada, kayısı çekirdek yağı (ASO) soğuk pres (CP-ASO) ve solvent ekstraksiyonu (SE-ASO) yöntemleri ile ekstrakte edilmiştir. Kayısı çekirdek yağlarının kimyasal kompozisyonu, antioksidan aktivitesi, oksidatif stabilitesi ve rengi üzerine ekstraksiyon yönteminin etkisi araştırılmıştır. Oleik asit, %70'den büyük bir oranla en fazla bulunan yağ asidi olarak belirlenmiştir. Her iki yağ içindeki tokoferol izomerlerinin konsantrasyonu sırasıyla ?>?>?>? olarak belirlenmiştir. SE-ASO'nun lipid hidroperoksit ve TBARS (2-tiobarbiturik asit reaktif madde) lag faz oluşumları ve indüksiyon periyodu CP-ASO'dan daha fazla olmuştur. Araştırma sonuçları yağ örneklerinin, yağ asidi kompozisyonu, TAG kompozisyonu, toplam fenolik içeriği ve rengi üzerine ekstraksiyon metodunun etkisi olmadığını göstermiştir. Ancak, yağların tokoferol içeriği, antioksidan aktivitesi ve oksidatif stabiliteleri üzerine ekstraksiyon yönteminin önemli seviyede etkisi bulunmuştur.

Kayısı Çekirdek Yağının Biyokimyasal Özellikleri ve Oksidatif Stabilitesi Üzerine Ekstraksiyon Yönteminin Etkisi

In this study, apricot seed oil (ASO) was extracted by using either cold-press (CP-ASO) or solvent extraction (SEASO) method. The effect of the extraction methods on chemical composition, antioxidant activity, oxidative stability and color of apricot seed oil was determined. Oleic acid with more than 70% ratio was the major fatty acid. The concentration of tocopherol isomers was in the order of ?>?>?>? for both types of oils. Lag phase formation of lipid hydroperoxides, thiobarbituric acid reactive substances (TBARS) and rancimat induction period of SE-ASO were greater than those of CP-ASO's. Results indicated that extraction method did not influence the fatty acid composition, TAG composition, total phenolic content and color values of apricot seed oils, but it had a significant effect on tocopherol content, antioxidant activity and oxidative stability of oils.

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