Farklı Doğal Antioksidanların Kızartma Süresince Yer Fıstığı Yağının Fiziksel Özellikleri Üzerine Etkileri

Çalışmada, yeşil çay yaprağı (YCE), üzüm çekirdeği (UCE) ve domatesten (LPE) üretilen ekstraktlar ile pirinç kepeği yağından izole edilen saf ?-oryzanol (SGO) kızartma için ideal bir materyal olan yerfıstığı yağına ilave edilmiş ve gerçek kızartma koşullarında (180°C, 7 gün, 5 saat/gün) yağın fiziksel özellikleri üzerine olan etkileri incelenmiştir. Kontrol grubu olarak da bütillendirilmiş hidroksi anisol (BHA) ve bütillendirilmiş hidroksi toluen (BHT) kullanılmıştır. Tüm deneme gruplarında ölçümlerden elde edilen aralıklar şöyledir; L değeri (52.68-41.42), a* değeri (3.41-5.26), b* değeri (-5.30-10.46), bulanıklık (0.70-10.40 NTU), viskozite (69.57-442.00 cP), dumanlanma noktası (233.50-168.35 oC), toplam polar madde (% 14.52-88.50) ve hamurların adsorbe ettiği yağ miktarı (% 3.62-14.22). Genel olarak doğal antioksidanlarla katkılamanın, yağın bozulmasının geciktirilmesi ve kızartılan gıdanın kalitesinin iyileştirilmesinde pozitif etkilere sahip oldukları görülmüştür. Özellikle SGO ile katkılamanın yağın renk değeri, dumanlanma noktası ve absorbe edilen yağ düzeyinin minimize edilmesinde başarı sağladığı tespit edilmiştir. Doğal antioksidan ekstraktlarının kızartma yağlarında da güvenle kullanılabileceği gösterilmiştir

Effects of Different Natural Antioxidants on Physical Properties of Peanut Oil During Frying

In this study, the phenolic extracts obtained from green tea leaves (YCE), grape seeds (UCE), tomatoes (LPE) and ?oryzanol isolated from rice bran oil (SGO) were enriched into peanut oil which is a suitable oil for frying and their effects were investigated on physical properties of the frying oil at actual frying conditions (7 consecutive days at 180oC for 5h/day). As control group, butylated hydroxyanisol (BHA) and butylated hydroxytoluen (BHT) were used. The ranges of measurements in the treatment groups were; L value (52.68-41.42), a*value (3.41-5.26), b* value (5.30-10.46), turbidity (0.70-10.40 NTU), viscosity (69.57-442.00 cP), smoke point (233.50-168.35°C), total polar material (14.52-88.50%) and the oil absorbed by dough (3.62-14.22%). In general, additions of natural antioxidant extracts have shown to retard oil deterioration and to improve the quality of the fried foods. Especially, ?-oryzanol enriched oil has shown to improve color and smoking point values of the frying oil, and to reduce the absorbed fat level. It was shown that natural antioxidant extract can be used safely in frying oils

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