Research Article
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Kinetics of Peroxide Formation in Hazelnut, Olive and Cottonseed Oils

Year 2017, Volume: 15 Issue: 1, 36 - 42, 15.04.2017

Sema Kaya Emre Bakkalbaşı İsa Cavidoğlu

https://doi.org/10.24323/akademik-gida.305776
Cited By: 1

Abstract

In this study, peroxide formation in hazelnut,
olive and cottonseed oils was determined under accelerated oxidation conditions
(45, 60 and 75°C, 1 mL/s air flow velocity). While hazelnut and olive oils had high
oleic acid contents, cottonseed was high in palmitic and linoleic acid contents.
Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7
and 37.93 mg/kg, respectively. The kinetic analysis of data showed that
reaction order approached to zero with an increase in temperature, and reaction
rate constants increased. The activation energies and frequency factors of
hazelnut, olive, and cottonseed oils for peroxide formation were 83.02, 80.85
and 105.90 kJ/mol and 3.98x1012,
2.52x1012 and 2.91x1016 h-1, respectively. Among studied oils, cottonseed oil had a
higher activation energy value for peroxide formation.

Keywords

Fatty acid composition Tocopherol Oxidation Peroxide value Activation energy

References

  • [1] Quiles, J.L., Ramirez-Tortosa, M.C., Gomez, J.A., Huertas, J.R., Mataix, J., 2002. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry 76(4): 461-468.
  • [2] Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A., 2002. Comparative study of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index method. Food Chemistry 76: 385-389.
  • [3] Andrikopoulus, N.K., Kalogeropoulus, N., Falirea, A., Barbagianni, M.N., 2002. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology 37(2): 177-190.
  • [4] Kayahan, M., 2003. Yağ Kimyası. 1. Basım, ODTÜ Yayıncılık, Ankara, Türkiye, 220 s.
  • [5] Shahidi, F., Wanasundara, U.N., 2002. Methods For Measuring Oxidative Rancidity in Fats and Oils. In Food Lipids-Chemistry, Nutrition, and Biotechnology, Edited by C.C. Akoh and D.B. Min, 2 nd ed., Marcel Dekker Inc., New York, USA, pp. 465-487.
  • [6] Mao, J., Zhang, H., Luo, J., Li, L., Zhao, R., Zhang, R., Liu, G., 2006. New method for HPLC separation and fluorescence detection of malonaldehyde in normal human plasma. Journal of Chromatography B 832: 103-108.
  • [7] Farhoosh, R., Niazmand, R., Rezaei, M., Sarabi, M., 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology 110: 587-592.
  • [8] Gomez-Alonso, S., Mancebo-Campos, V., Salvador, M.D., Fregapane, G., 2004. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25-75°C). European Journal of Lipid Science and Technology 106: 369-375.
  • [9] Basturk, A., Javidipour, I., Boyaci, I.H., 2007. Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils. Journal of Food Lipids 14: 170-188.
  • [10] IUPAC, 1991. Preparation of the fatty acid methyl esters (method no. 2.301). In Standard Methods for Analysis of Oils, Fats and Derivatives, 7th ed., Blackwell Scientific Publications, Oxford, Great Britain.
  • [11] Surai, P.F., Noble, R.C., Speake, B.K., 1996. Tissue-specific differences in antioxidant distribution and susceptibility to lipid peroxidation during development of the chick embryo. Biochimica et Biophysica Acta 1304(1): 1–10.
  • [12] Karadas, F., Wood, N.A.R., Surai, P.F., Sparks, N.H.C., 2005. Tissue-specific distribution of carotenoids and vitamin E in tissues of newly hatched chicks from various avian species. Comperative Biochemistry and Physiology Part A 140(4): 506–511.
  • [13] AOAC, 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
  • [14] Fogler, H.S., 2005. Elements of Chemical Reaction Engineering. 4th ed., Pearson Education Inc., Massachusettes, USA.
  • [15] Tsanev, R., Russeva, A., Rizov, T., Dontcheva, I., 1998. Content of trans fatty acids in edible margarines. Journal of American Oil Chemists' Society 75: 143-145.
  • [16] Gunstone, F.D., 1995. Chemical Properties. In Lipid Handbook, Edited by F.D. Gunstone, J.L. Harwood, F.B. Padley, Chapman & Hall, London, United Kingdom, pp. 561-604.
  • [17] Kamal-Eldin, A., Anderson, R., 1997. A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. Journal of American Oil Chemists' Society 74(4): 375-380.
  • [18] Kornsteiner, M., Wagner, K.H., Elmadfa, I., 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98: 381-387.
  • [19] Ranalli, A., Paolo, C., Iannucci, E., Contento, S., 2001. Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology. Food Chemistry 73: 445-451.
  • [20] Özrenk, K., Javidipour, I., Yarilgac, T., Balta, F., Gündoğdu, M., 2012. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakır (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey). Food Science and Technology International 18(1): 55-62.
  • [21] Hamilton, R.J., Kalu, C., Prisk, E., Padley, F.B., Pierce, H., 1997. Chemistry of free radicals in lipids. Food Chemistry 60: 193-199.
  • [22] Labuza, T.P., Bergquist, S., 1983. Lipid oxidation of potato chips stored under a fluctuating sine wave temperature. Journal of Food Science 48: 712–721.
  • [23] Özkan, M., Cemeroğlu, B., Toklucu, A.K., 2010. Gıda Mühendisliğinde Reaksiyon Kinetiği. Gıda Teknolojisi Derneği Yayınları (No:42), Bizim Gurup Basımevi, Ankara, Türkiye, 174s.
  • [24] Adhvaryu, A., Erhan, S.Z., Liu, Z.S., Perez, J.M., 2000. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta 364: 87-97.
  • [25] Piedrahita, A.M., Peñaloza, J., Cogollo, A., Rojano, B.A., 2015. Kinetic study of the oxidative degradation of choibá oil (Dipteryx oleifera Benth.) with addition of rosemary extract (Rosmarinus officinalis L.). Food and Nutrition Sciences 6: 466-479.

Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği

Year 2017, Volume: 15 Issue: 1, 36 - 42, 15.04.2017

Sema Kaya Emre Bakkalbaşı İsa Cavidoğlu

https://doi.org/10.24323/akademik-gida.305776
Cited By: 1

Abstract

Bu çalışmada hızlandırılmış oksidasyon
koşullarında (45, 60 ve 75°C sıcaklık, 1 mL/s hızında hava akımı) ticari fındık,
pamuk ve zeytinyağı örneklerinde peroksit oluşumu araştırılmıştır. Çalışmada kullanılan
fındık ve zeytinyağlarının yağ asidi kompozisyonları analizinde yüksek düzeyde
oleik asit içerdiği, pamuk yağının ise palmitik ve linoleik asit açısından
zengin olduğu saptanmıştır. Fındık, pamuk ve zeytin yağlarının toplam tokoferol
içeriklerinin ise sırasıyla, 101.14, 232.7 ve 37.93 mg/kg olduğu tespit
edilmiştir. Verilerin kinetik değerlendirilmesi, sıcaklık artışıyla peroksit
oluşumunun 0. dereceden reaksiyona yaklaştığını ve reaksiyon hız sabitinin
artış gösterdiğini ortaya koymaktadır. Fındık, zeytin ve pamuk yağlarında
peroksit oluşumu için gerekli aktivasyon enerjisi değerleri sırasıyla, 83.02,
80.85 ve 105.90 kJ/mol ve frekans faktörü değerleri sırasıyla, 3.98x1012,
2.52x1012 ve 2.91x1016 h-1 olarak
saptanmıştır. Çalışmada kullanılan yağlar arasında pamuk yağının peroksit
oluşumu için en yüksek aktivasyon enerjisine gereksinim duyduğu tespit
edilmiştir.

Keywords

Yağ asidi bileşimi Tokoferol Oksidasyon Peroksit sayısı Aktivasyon enerjisi

References

  • [1] Quiles, J.L., Ramirez-Tortosa, M.C., Gomez, J.A., Huertas, J.R., Mataix, J., 2002. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry 76(4): 461-468.
  • [2] Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A., 2002. Comparative study of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index method. Food Chemistry 76: 385-389.
  • [3] Andrikopoulus, N.K., Kalogeropoulus, N., Falirea, A., Barbagianni, M.N., 2002. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology 37(2): 177-190.
  • [4] Kayahan, M., 2003. Yağ Kimyası. 1. Basım, ODTÜ Yayıncılık, Ankara, Türkiye, 220 s.
  • [5] Shahidi, F., Wanasundara, U.N., 2002. Methods For Measuring Oxidative Rancidity in Fats and Oils. In Food Lipids-Chemistry, Nutrition, and Biotechnology, Edited by C.C. Akoh and D.B. Min, 2 nd ed., Marcel Dekker Inc., New York, USA, pp. 465-487.
  • [6] Mao, J., Zhang, H., Luo, J., Li, L., Zhao, R., Zhang, R., Liu, G., 2006. New method for HPLC separation and fluorescence detection of malonaldehyde in normal human plasma. Journal of Chromatography B 832: 103-108.
  • [7] Farhoosh, R., Niazmand, R., Rezaei, M., Sarabi, M., 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology 110: 587-592.
  • [8] Gomez-Alonso, S., Mancebo-Campos, V., Salvador, M.D., Fregapane, G., 2004. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing (25-75°C). European Journal of Lipid Science and Technology 106: 369-375.
  • [9] Basturk, A., Javidipour, I., Boyaci, I.H., 2007. Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils. Journal of Food Lipids 14: 170-188.
  • [10] IUPAC, 1991. Preparation of the fatty acid methyl esters (method no. 2.301). In Standard Methods for Analysis of Oils, Fats and Derivatives, 7th ed., Blackwell Scientific Publications, Oxford, Great Britain.
  • [11] Surai, P.F., Noble, R.C., Speake, B.K., 1996. Tissue-specific differences in antioxidant distribution and susceptibility to lipid peroxidation during development of the chick embryo. Biochimica et Biophysica Acta 1304(1): 1–10.
  • [12] Karadas, F., Wood, N.A.R., Surai, P.F., Sparks, N.H.C., 2005. Tissue-specific distribution of carotenoids and vitamin E in tissues of newly hatched chicks from various avian species. Comperative Biochemistry and Physiology Part A 140(4): 506–511.
  • [13] AOAC, 1990. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
  • [14] Fogler, H.S., 2005. Elements of Chemical Reaction Engineering. 4th ed., Pearson Education Inc., Massachusettes, USA.
  • [15] Tsanev, R., Russeva, A., Rizov, T., Dontcheva, I., 1998. Content of trans fatty acids in edible margarines. Journal of American Oil Chemists' Society 75: 143-145.
  • [16] Gunstone, F.D., 1995. Chemical Properties. In Lipid Handbook, Edited by F.D. Gunstone, J.L. Harwood, F.B. Padley, Chapman & Hall, London, United Kingdom, pp. 561-604.
  • [17] Kamal-Eldin, A., Anderson, R., 1997. A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. Journal of American Oil Chemists' Society 74(4): 375-380.
  • [18] Kornsteiner, M., Wagner, K.H., Elmadfa, I., 2006. Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98: 381-387.
  • [19] Ranalli, A., Paolo, C., Iannucci, E., Contento, S., 2001. Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology. Food Chemistry 73: 445-451.
  • [20] Özrenk, K., Javidipour, I., Yarilgac, T., Balta, F., Gündoğdu, M., 2012. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakır (Southestern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey). Food Science and Technology International 18(1): 55-62.
  • [21] Hamilton, R.J., Kalu, C., Prisk, E., Padley, F.B., Pierce, H., 1997. Chemistry of free radicals in lipids. Food Chemistry 60: 193-199.
  • [22] Labuza, T.P., Bergquist, S., 1983. Lipid oxidation of potato chips stored under a fluctuating sine wave temperature. Journal of Food Science 48: 712–721.
  • [23] Özkan, M., Cemeroğlu, B., Toklucu, A.K., 2010. Gıda Mühendisliğinde Reaksiyon Kinetiği. Gıda Teknolojisi Derneği Yayınları (No:42), Bizim Gurup Basımevi, Ankara, Türkiye, 174s.
  • [24] Adhvaryu, A., Erhan, S.Z., Liu, Z.S., Perez, J.M., 2000. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta 364: 87-97.
  • [25] Piedrahita, A.M., Peñaloza, J., Cogollo, A., Rojano, B.A., 2015. Kinetic study of the oxidative degradation of choibá oil (Dipteryx oleifera Benth.) with addition of rosemary extract (Rosmarinus officinalis L.). Food and Nutrition Sciences 6: 466-479.
There are 25 citations in total.

Details

Journal Section Research Papers
Authors

Sema Kaya This is me

Emre Bakkalbaşı

İsa Cavidoğlu

Publication Date April 15, 2017
Submission Date April 12, 2017
Published in Issue Year 2017 Volume: 15 Issue: 1

Cite

APA Kaya, S., Bakkalbaşı, E., & Cavidoğlu, İ. (2017). Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği. Akademik Gıda, 15(1), 36-42. https://doi.org/10.24323/akademik-gida.305776
AMA Kaya S, Bakkalbaşı E, Cavidoğlu İ. Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği. Akademik Gıda. April 2017;15(1):36-42. doi:10.24323/akademik-gida.305776
Chicago Kaya, Sema, Emre Bakkalbaşı, and İsa Cavidoğlu. “Fındık, Zeytin Ve Pamuk Yağlarında Peroksit Oluşum Kinetiği”. Akademik Gıda 15, no. 1 (April 2017): 36-42. https://doi.org/10.24323/akademik-gida.305776.
EndNote Kaya S, Bakkalbaşı E, Cavidoğlu İ (April 1, 2017) Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği. Akademik Gıda 15 1 36–42.
IEEE S. Kaya, E. Bakkalbaşı, and İ. Cavidoğlu, “Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği”, Akademik Gıda, vol. 15, no. 1, pp. 36–42, 2017, doi: 10.24323/akademik-gida.305776.
ISNAD Kaya, Sema et al. “Fındık, Zeytin Ve Pamuk Yağlarında Peroksit Oluşum Kinetiği”. Akademik Gıda 15/1 (April 2017), 36-42. https://doi.org/10.24323/akademik-gida.305776.
JAMA Kaya S, Bakkalbaşı E, Cavidoğlu İ. Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği. Akademik Gıda. 2017;15:36–42.
MLA Kaya, Sema et al. “Fındık, Zeytin Ve Pamuk Yağlarında Peroksit Oluşum Kinetiği”. Akademik Gıda, vol. 15, no. 1, 2017, pp. 36-42, doi:10.24323/akademik-gida.305776.
Vancouver Kaya S, Bakkalbaşı E, Cavidoğlu İ. Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği. Akademik Gıda. 2017;15(1):36-42.

Cited By

Mikrodalga Isıtmanın Fındık, Kanola ve Mısır Yağı Kalite Parametreleri Üzerindeki Etkisi
Akademik Gıda
Nazan Arifoğlu
https://doi.org/10.24323/akademik-gida.544043

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