ULTRASONİKASYON VE SOKSALET YÖNTEMLERİYLE EKSTRAKTE EDİLEN KETENCİK TOHUM YAĞLARININ OKSİDATİF ÖZELLİKLERİNİN BELİRLENMESİ

Araştırmada ketencik tohumundan farklı sıcaklık (30, 45, 60°C), süre (15, 30, 45 dk) ve güç (%30, 65, 100) koşullarında ultrasonikasyon yöntemi ile yağ ekstraksiyonunun optimizasyonu amaçlanmıştır. Optimum koşullarda elde edilen yağ, soksalet ekstraksiyonu ile elde edilen yağ örneği ile verim, yağ asidi kompozisyonu ve oksidasyon özellikleri bakımından karşılaştırılmıştır. Ultrasonikasyon yönteminde yağ verimi açısından optimum koşullar 38.16°C, 15 dk ve %30 ultrasonikasyon gücü ve bu koşullarda yağ verimi 24.44 g/100g olarak bulunmuştur. Oksidasyon analizleri sonuçlarına göre ise soksalet ve ultrasonikasyon yöntemleri ile elde edilen yağların peroksit değerlerinin sırasıyla 3.39-69.25 ve 2.15-54.19 meqO2/kg yağ, konjuge dien değerlerinin ise sırasıyla 2.14-9.71 ve 1.79-7.22 olduğu belirlenmiştir. Ayrıca uygulanan ekstraksiyon yöntemleri ketencik yağının yağ asidi kompozisyonunda önemli bir farklılığa neden olmamıştır. Ketencik yağının ekstraksiyonunda ultrasonikasyon tekniğinin bir alternatif olabileceği ve bu yağın fonksiyonel gıdaların üretiminde kullanılma potansiyelinin bulunduğu değerlendirilmiştir.

Anahtar Kelimeler:

Camelina sativa, optimizasyon, peroksit, linolenik asit

DETERMINATION OF THE OXIDATION PROPERTIES OF CAMELINA SEED OILS EXTRACTED BY ULTRASONICATION AND SOXHLET METHODS

In the study, it was aimed to optimize oil extraction from camelina with ultrasonication at different temperature (30, 45, 60°C), time (15, 30, 45 min) and power (30, 65, 100%) conditions. The oil obtained under optimum conditions was compared with the oil by soxhlet extraction for yield, fatty acid composition and oxidation properties. The ultrasonication optimum conditions were 38.16°C, 15 min, and 30% ultrasonication power, and oil yield was 24.44 g/100g. The peroxide values of the oils obtained by soxhlet and ultrasonication methods were 3.39-69.25 and 2.15-54.19 meqO2/kg oil, respectively. The conjugated diene values of oils obtained by soxhlet and ultrasonication methods were 2.14-9.71 and 1.79-7.22, respectively. Moreover, the applied extraction methods did not cause a significant difference in the fatty acid composition of camelina oil. Ultrasonication technique can be an alternative for the Camelina sativa oil extraction and this oil has potential for using in the functional food production.

Keywords:

Camelina sativa, optimization, peroxide, linolenic acid,

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