Derin Yağda Kızartma Koşulunda Zeytin Fenolikleri ile Zenginleştirilmiş Ayçiçek Yağının Stabilitesi
Ayçiçek yağı; zeytin meyvesi, zeytin yaprağı ve pirinadan ekstrakte edilen fenolik esktraktlarla derin kızartma işlemi için ayrı ayrı zenginleştirilmiştir. Her bir kızartma işleminde patatesler, 180±5°C'de 2 L zenginleştirilmiş ve zenginleştirilmemiş (kontrol) ayçiçek kızartma yağlarında aralıklı olarak 7 defa 250 gramlık setler halinde kızartılmıştır. Yağlardaki toplam fenol içeriği (başlangıçta 200 mg kg-1 yağ), kızartma sayısının artmasıyla azalmış, ancak 5 kızartma işleminden sonra kızartma yağlarında fenolik içerik belirlenememiştir. Serbest yağ asitleri ve peroksit değerleri önemli oranda artmış ve zeytin meyve ekstraktlı yağ, 7. kızartmadan sonra en düşük serbest yağ asitleri (%0,99 oleik asit cinsinden) ve peroksit değeri (37.11 meqO2 kg-1 yağ) içermiştir. Zeytin yaprağı, zeytin meyvesi, pirina ekstraklı yağ ve kontrol örneklerinin başlangıç antioksidan aktivite kapasiteleri son kızartmadan sonra oksidasyona bağlı olarak sırasıyla yaklaşık %69, %68, %60 ve %50'ye düşmüştür.
Stability of Sunflower Oil Enriched with Olive Phenolics in Deep Frying Condition
Sunflower oil was enriched separately with olive fruit, olive leaf and olive pomace phenolic extracts fordeep-frying. Sets of 250 g of potatoes were fried discontinuously 7 times in 2 L of the enriched or non-enriched(control) sunflower oils at 180±5 °. The total phenol contents (initially 200 mg kg-1 oil) in the oils decreased asincreasing the frying number but it was not determined phenolic content in the frying oils after 5 frying processes.Free fatty acids and peroxide values significantly increased and the oil with olive fruit extract contained the lowestfree fatty acids (0.99 %, as oleic acid) and peroxide value (37.11 meqO2 kg-1 oil) after 7 fryings. The initial antioxidantactivity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil witholive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.
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