Özge ERMİŞ, Caner KAZMA, Duygu KIBICI, Derya KAHVECİ

Sulu Enzimatik Ekstraksiyon ile Fındık Yağında Verim ve Kalitenin Geliştirilmesi

Son on yılda, endüstriyel yemeklik yağ üretiminde yaygın olarak kullanılan çözgen ekstraksiyon yöntemi yerine dahasağlıklı ve yağda kalite kaybını en aza indirebilecek yöntemlerin arayışı hız kazanmıştır. Sulu enzimatik ekstraksiyon,çözgen ekstraksiyon yöntemine alternatif olarak öne çıkan yöntemlerdendir. Bu çalışmada, ham fındıktan 50°C’defındığın kütlesine göre %2 Pectinex® ya da %2 Viscozyme® enzimleri ile bu iki enzimin eşit oranda karışımıeklenerek ham yağ elde edilmiştir. Sulu enzimatik ekstraksiyon yönteminin yağ verimi ve elde edilen yağın kaliteözellikleri çözgen ektraksiyon (kloroform:metanol) yöntemi kullanılarak elde edilen yağ ile karşılaştırılmıştır. Bu amaçlayağların serbest asitlik ve peroksit değeri belirlenmiştir. Ham yağ ekstraksiyonu için kullanılan farklı yöntemlerin hamyağ verimi ile elde edilen yağların serbest asitlik ve peroksit değerleri üzerinde önemli bir etkisi olduğu gözlemlenmiştir(p

Improvement of Crude Hazelnut Oil Yield and Quality by Aqueous Enzymatic Extraction

In the last decade, search for healthier methods that can minimize the loss of oil quality has increased instead of a solvent extraction method, which is commonly used in the production of edible oils in food industry. Aqueous enzymatic extraction is a potential alternative to solvent extraction. In this study, hazelnut oil was extracted from raw hazelnuts at 50°C by using 2% Pectinex®, 2% Viscozyme® or their equal mixture (2% based on hazelnut weight). The oil yield and the quality characteristics of extracted oils were compared with oils obtained by solvent extraction (chloroform:methanol). For this purpose, free acidity and peroxide values of extracted oils were determined. Results indicated that methods used for crude oil extraction had a significant effect on crude oil yield and the free acidity and peroxide values of extracted oils (p

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