Abdalbasit MARİOD, Bertrand MATTHÄUS, K. EİCHNER, İsmail H. HUSSEİN

Deodorizasyonun Geleneksel Olarak Tüketilmeyen Üç Sudan Yağının Kalite ve Stabilitesine Etkisi (İngilizce)

Ham yağlar istenmeyen maddelerin uzaklaştırılması için tüketimden önce rafine edilir ve deodorizasyon genellikle rafinasyonun son aşaması olarak kullanılır. Laboratuvar tipi cam deodorizatörde, yapışkan maddelerinden uzaklaştırılmış, asitliği alınmış ve ağartılmış Sclerocarya birrea (SCO), darı böceği (SBO), su ile ekstrakte edilmiş kavun böceği (MBOH2O) ve solvent ile ekstrakte edilmiş kavun böceği yağları (MBOSOL) farklı sürelerde (0.5; 1 ve 2 saat) ve farklı sıcaklıklarda (190, 210, ve 250 °C) deodorize edilmiştir. Kalite değişimleri (serbest asitlik, peroksit değeri, tokoferoller, steroller ve fosfatidler ) belirlenmiş, yağ asitleri dağılımının yanında, ransimat ile oksidatif stabilite tespit edilmiştir. Deodorizasyon sıcaklığı ve süresi fosfatidleri etkilemezken, peroksit ve serbest asitler bütün örneklerde deodorizasyon sıcaklığı arttıkça önemli düzeyde azalmış (P<0.05), 250 °C’de ise tamamı yağdan uzaklaşmıştır. Artan sıcaklık tokoferol kaybına da neden olmuş, MBOH2O hariç, diğer tüm örneklerde 210-250 °C sıcaklıklar arasında önemli kayıplar gözlenmiştir. Deodorizasyonun yağ asiti dağılımına herhangi bir etkisi olmamıştır. Yağların oksidatif stabilitesi ise, yükselen deodorizasyon sıcaklığı ile birlikte artmıştır.

Anahtar Kelimeler:

Sclerocarya birrea yağı, darı böceği yağı, kavun böceği yağı, deodorizasyon, kalite, stabilite

Effects of Deodorization on the Quality and Stability of Three Unconventional Sudanese Oils (in English)

Crude oils have to be refined before the consumption, in order to remove undesirable accompanying substances; deodorization usually is the last step in the edible oil refining. In a laboratory all-glass deodorizer experiments, degummed, refined and bleached oils from Sclerocarya birrea (SCO), Sorghum bug (SBO), Melon bug water extracted (MBOH2O) and Melon bug solvent extracted (MBOSOL) were deodorized for different periods of times (0.5, 1, and 2 hours) at different temperatures (190, 210, and 250 °C). Quality changes (free fatty acids, peroxide value, tocopherols, sterols and phosphatides) were determined, and also stability against oxidation (Rancimat test) beside the fatty acid composition. It is clear that there was no change in the phosphatides according to deodorization temperature and time, peroxides and free fatty acids content were significantly (P<0.05) reduced in all samples with the increase of deodorization temperature and nearly completely removed at 250°C. Tocopherols were decreased as a result of elevated temperature, and high decrease happened in high temperatures of 210 and 250 °C in all samples except MBOH2O, where tocopherols completely removed during deodorization temperatures. The effect of deodorization on fatty acid composition indicates that, oils did not undergo any changes in the fatty acid compositions during deodorization. The oxidative stability was affected by temperature and time of deodorization, the stability increased as affected by elevated deodorization temperature in all studied samples.

Keywords:

Sclerocarya birrea oil, Sorghum bug oil, Melon bug oil, deodorization, quality, stability,

PDF

___

FAO: 1988. Food and Nutrition, Paper No. 42, Traditional Food Plants U.N Rome, Italy
Mizrahi Y. and Nerd A. 1996. New crops as a possible solution for the trouble Israeli export market. In: J. Janick (ed), Progress in new crops. ASHS press, Alexandria, 1996, pp. 37-45
Salama R. B.1973. The seed oil of Sclerocarya birrea. Sudan J. Food. Sci. & Tech, 5, 4-6.
Ogbobe O. 1992. Physico-chemical composition and characterization of the seed, and seed oil of Sclerocarya birrea. Plant Foods Hum Nutr, 42, 201-206.
Mariod AA, Matthaüs B, and Eichner, K. 2004. Fatty acid, tocopherol and sterol composition as well as oxidative stability of three unusual Sudanese oils. J Food Lipids, 11, 179-189.
Mariod AA, Ali AO, Elhussein SA, and Hussien IH. 2005. A Re-investigation of physicochemical characteristics and fatty acid composition of Sclerocarya birrea(Homeid) kernel oil. Sudan J Sci Technol, 6, 178-183.
Tauscher B, Müller M, and Schildknecht H. 1981. Composition and toxicology of oil extracts (edible oil) from Aspongopus viduatus. Chem. Mikrobiol. Technol. Lebensm, 7, 87-92.
Ferrari R, Schulte E, Esteves W, Bruel L, and Mukherjee KD. 1996. Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc, 73, 587–592.
Jung MY, Yoon SH. and Min DB. 1989. Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. J. Am. Oil Chem. Soc, 66, 118–120.
De Greyt WM, Kellens J, and Huyghebaert AD. 1999. Effect of physical refining on selected minor components in vegetable oils. Fett/Lipid, 101, 428-432.
Dudrow FA. 1983. Deodorization of edible oils. J. Am. Oil Chem. Soc, 60, 272-274.
Pekkarinen SA, Hopia NU, and Heinonen M. 1998. Effect of processing on the oxidative stability of low erucic acid turnip rapeseed (Brassica rapa) oil. Fett/Lipid, 100, 69–74.
Yoon SH. and Kim SK. 1994. Oxidative stability of high-fatty acid rice bran oil at different stages of refining, J Am. Oil Chem. Soc, 71, 227-229.
Moser HA, Partricia C, Cooney C, Evans D. and Cowan JC. 1966. The stability of soybean oil: effect of time and temperature on deodorization. J. Am. Oil Chem. Soc, 43, 632-634.
Official Methods and Recommended Practices of the American Oil Chemists Society. 4th edition by AOCS Press, Champaign. IL. 1993.
Tsakins J, Spiliotis V, Lalas S, Gergis V, Dourtoglou V, 1999. Quality changes of Moringa olifera, variety Mbololo of Kenya, seed oil during frying. Grasas Aceites, 50, 37–48.
Sathivel S, Prinyawiwatkul W, Negulescu II, King JM, Basnayake BFA. 2003. Effect of purification process on rheological properties of catfish oil. J Am Oil Chem Soc, 80, 829–832.
Doleschall F, Kemeny Z, Recseg K, Kovari K. 2002. A new analytical method to monitor lipid peroxidation during bleaching. Eur J Lipid Sci Technol, 104, 14–18.
Pardun, VH. 1988. Desodorierung von Speiseölen im laboratoriumsmaßstab. Fat. SCi. Technol, 90, 5-14.
ISO/FIDS 5509. 1997. International Standards 1st edn.
Balz M, Shulte E, and Their. HP. 1992. Trennung von Tocopherol und Tocotrienolen durch HPLC. Fat Sci. Technol. 94, 209-213.
ISO/FIDS 12228:1999 (E) International Standards 1st edn.
Metrohm, 1994. Oxidationsstabilität von Ölen und Fetten – Rancimatmethode. Application Bulletin, Nr. 204/1 d.
DGF (Deutsche Gesellschaft für Fettwissenschaft Wissenschaftliche Verlagsgesellschaft mbH Stuttgart, Germany) Standard Methods Section C- Fats Method C-VI 4 61- Part 1 (02) 1994.
Official Methods and Recommended Practices of the American Oil Chemists Society, Physical and Chemical Characteristics of Oils, Fats and Waxes section I by AOCS, Champaign, IL, 2001. method CD 8b-90.
Official Methods and Recommended Practices of the American Oil Chemists Society, Physical and Chemical Characteristics of Oils, Fats and Waxes section I by AOCS, Champaign, IL, 1997. method Ca 5a-40.
CT39 (IQA) NP-937,1987. Edible fats and oils. Determination of oils color and its chromatic characteristics.
STATGRAPHICS®. 1985–1989. Statgraphics Statistical Graphics Systems, Version 4.0,STSC Inc. & Statistical Graphics Cooperation, Rockville, MD. 29. Wilding MD, Rice EE, and Mattil, KF. 1963. The effect of processing conditions upon the nutritional quality of vegetable oils, J Am Oil Chem Soc, 140, 55-56.
Sleeter RT. 1981. Effects of processing on quality of soybean oil. J Am Oil Chem Soc, 58, 239-247.
Cmolik J, and Pokorny J. 2000. Physical refining of edible oils. Eur J Lipid Sci Technol, 102, 472–486 32. Dudrow FA. 1983. Deodorization of edible oils. J Am Oil Chem Soc, 60, 272-274
Baldwin AR. 1948. Effects of deodorization on the stability of vegetable oils. J Am Oil Chem Soc, 25, 33-35.
Belbin AA. 1993. Color in oils. Inform, 4, 648-649. 35. Kochhar SP. 1983. Influence of processing on sterols of edible vegetable oils, 22, 161–188
Erickson DR, Pryde EH, Brekke OL, Mounts, TL, and Falb RA. 1983. Handbook of Soy Oil Processing and Utilization. American Soybean Association and the American Oil Chemists Society. 1980, St. Louis, Missouri and Champaign, Illinois.