Şeyma ŞİŞİK OĞRAŞ, Güzin KABAN, Mükerrem KAYA

Ham ve Rafine Fındık Yağlarının Uçucu Bileşikleri ve Yağ Asidi Kompozisyonu

Türkiye'deki farklı firmalar tarafından üretilen ham ve rafine edilmiş fındık yağlarının yağ asidi bileşiminin yanı sıra uçucu bileşikleri katı faz mikro ekstraksiyon kullanılarak GC/MS ve GC/FID ile analiz edilmiştir. Örneklerin serbest yağ asidi içeriği ve peroksit değerleri de belirlenmiştir. Ham fındık yağlarında, firmalar arasında propanoik asit, heksanoik asit, 1-oktanol, heptanal, oktanal, nonanal, siklopentan ve heptan açısından önemli farklılıklar olmuştur. Buna karşılık, rafine yağ örneklerinde sadece birkaç uçucu bileşik belirlenmiştir. Rafine örneklerde, nonanal, trans-2-dekenal ve 2-oktil furan açısından önemli farklılıklar tespit edilmiştir. Rafinasyon işlemi genellikle uçucu bileşiklerin miktarını ve sayısını azaltmıştır. Yağların endüstriyel rafinasyonu, örneklerin yağ asidi bileşiminde önemli bir değişikliğe neden olmamıştır. Bununla birlikte, rafinasyon işlemi fındık yağlarının serbest yağ asidi içeriği ve peroksit değerinde bir azalmaya neden olmuştur.

Anahtar Kelimeler:

Yağ asidi kompozisyonu, fındık yağı, uçucu bileşikler

Volatile compounds and fatty acid composition of crude and refined hazelnut oils

The volatile compounds, as well as fatty acid composition of crude and refined hazelnut oils, which are produced by different brands in Turkey, were analyzed by GC/MS, using a solid phase microextraction and GC/FID. Free fatty acid and peroxide value of samples were also determined. In crude hazelnut oils, there were significant differences between brands, in terms of propanoic acid, hexanoic acid, 1-octanol, heptanal, octanal, nonanal, cyclopentane and heptane. In contrast, only a few volatile compounds were determined in refined oil samples. In refined samples, major differences have been detected in terms of nonanal, trans-2-decenal and 2-octyl furan. The refining process usually decreased the amount and counts of volatile compounds. The industrial refining of the oils did not cause any significant changes in the fatty acid composition of the samples. However, the refining process caused a decrease in the free fatty acid content and the peroxide value of hazelnut oils.

Keywords:

Fatty acid composition, Hazelnut oil, Volatile compound,

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