Glikoz Yağ Asidi Esterlerinin Bitkisel Bazlı Yenilebilir Yağların Termal Bozunmasına Etkisi

Çalışma, 15 gün boyunca 60°C’de hızlandırılmış depolama testi altında standart antioksidanlar ve glukozyağ asidi esterleri eklenmesinin ayçiçeği, mısır ve zeytinyağının termal stabilitelerini nasıl etkilediğiyle ilgilisonuçları sunmaktadır. Çalışmada glikoz oleat ve glikoz laurat sentezlenerek karakterize edildi. Zeytin, ayçiçek vemısır yağının yağ asidi bileşenleri GC kullanılarak belirlendi ve bütün numunelerde peroksit değeri, serbest yağasidi oranı ve fenol içeriği saptandı. Yüksek oleik asit içeriği yenilebilir yağlarda termal bozunmayı artırdı. Glikozoleat ve glikoz laurat bitkisel bazlı yenebilir yağlar için bir termal oksidasyon önleyici olarak etkili olurken, glikozoleat her türlü yağ için glikoz laurattan daha iyi antioksidan özellik gösterdi.

Anahtar Kelimeler:

Bozunma, yenilebilir yağlar, glikoz esterleri, oksidasyon, oksidasyon

Effect of Glucose Fatty Acid Esters on the Thermal Degradation of Vegetable Based Edible Oils

The study presents the results on the thermal stability of the sunflower, corn and olive oil withaddition of standard antioxidants and glucose fatty acid esters under accelerated storage test at 60°C for 15 days.During the work, glucose oleate and glucose laurate were synthesized and characterized. Fatty acid compositions ofolive, sunflower and corn oil were determined by using GC and in all samples peroxide value, free fatty acid valueand phenolic content are specified. High oleic acid content increased the thermal degradation in edible oils. Glucoseoleate and glucose laurate acted as a thermal oxidation suppressor for the vegetable based edible oils and glucoseoleate showed better antioxidant properties than glucose laurate for all types of oils.

Keywords:

Degradation, edible oils, glucose esters, oxidation,

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