Salih GÜZEL, Emine Nur HERKEN, Ozcan EREL

5614

Türkiye’de Tüketilen Yemeklik Yağların Toplam Antioksidan Kapasitesi ve Toplam Fenol İçeriği

Bu çalışma, Türkiye'de yaygın tüketilen bazı yemeklik yağ örneklerinin mısır, ayçiçeği, fındık, soya, pamuk, zeytin naturel, riviera ve sızma çeşitleri toplam antioksidan kapasite TAC ve toplam fenol içeriklerinin TP belirlenmesi ve karşılaştırılması amacıyla gerçekleştirilmiştir. Veriler, bu yağların beslenme ve sağlığa etkilerinin belirlenmesi açısından önemlidir. Örneklerin TAC değerleri, iki tanesi yakın zamanda geliştirilen ve sırasıyla Fe+2-o-dianizidin kompleksi ve ABTS [2-2 azinobis 3-metilbenzotiazolin-6-sulfonat ] radikallerinin kullanıldığı TAC1 ve TAC2 metotları ve bir tanesi de TAC3 FRAP plazmanın ferrik indirgeme kabiliyeti metodu olan üç yöntemle ölçülmüştür. En yüksek TAC ve TP içerikleri sızma zeytinyağında bulunmuş ve naturel zeytinyağı değerleri bunu takip etmiş, fakat soya ve fındık yağları daha düşük değerlere sahip bulunmuştur. Örneklerin TAC ve TP değerleri arasındaki ilişki incelenmiş ve TP ile TAC1, TAC2, TAC3 değerlerinin sırasıyla r=0.70, r=0.65 ve r=0.07 korelasyon katsayıları ile ilişkili olduğu belirlenmiştir
Anahtar Kelimeler:

Antioksidan, Yemeklik yağlar, Fenolik bileşikler

Total Antioxidant Capacity and Total Phenol Contents of Turkish Edible Oils

This study was designed to determine and compare total antioxidant capacity TAC and total phenol contents TP of some common edible oil samples corn, sunflower, hazelnut, soybean, cotton, olive oil virgin, riviera and extra virgin types consumed in Turkey. Such data is of importance for the evaluation of nutritional and health impact of these oils. TAC of the samples were assessed by using three methods, two of them were more recently developed methods TAC1 and TAC2 using Fe+2-o-dianisidine complex and ABTS [2-2 azinobis 3-methybenzothiazoline-6-sulfonate ] radical respectively and one TAC3 was FRAP ferric reducing ability of plasma assay. Among the oils, extra virgin olive oil had the highest TAC and TP followed by virgin olive oil, whereas soybean oil and hazelnut oil had lower values. TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC1, TAC2, TAC3 were found as r=0.70, r=0.65 and r=0.07 respectively
Keywords:

Antioxidant, Edible oils, Phenolic compounds,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
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