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SADEYAĞIN FARKLI BİTKİSEL YAĞLARLA KİMYASAL İNTERESTERİFİKASYONU

Year 2022, , 528 - 536, 03.12.2022

Ayşe Burcu Aktaş , Büşra Nur Okçu , Deniz Yaman , Bilge Başak Bayram

https://doi.org/10.17780/ksujes.1109267

Abstract

Bu çalışmada, sadeyağın farklı bitkisel yağlarla kimyasal interesterifikasyonu sonucu yeni bir yapılandırılmış yağ üretimi gerçekleştirilmesi hedeflenmiştir. Bu amaçla bitkisel yağ tipi (ayçiçek ve fındık yağı) ve karışım oranları (50:50, 60:40, 70:30 g/g) faktör olarak dikkate alınarak bir faktöriyel deneme deseni oluşturulmuş ve 9 adet yapılandırılmış yağ üretilmiştir. Üretilen yağların serbest yağ asitliği, peroksit sayısı, kayma erime sıcaklıkları ve mono-di-trigliserit miktarları belirlenmiştir. Ayrıca, Fourier dönüşümlü kızıl ötesi spektrofotometresi ile spektralar toplanarak interesterifikasyon sırasında yağların kimyasal yapılarında oluşan değişimler incelenmiştir. Veriler, varyans analizi (ANOVA) ve çok değişkenli (PCA) istatiksel yöntemler kullanılarak yorumlamıştır. Yapılandırılmış yağ üretiminde seçilen her iki yağ tipinin de sadeyağın yeniden yapılandırması açısından uygundur. İnteresterifiye yağlar oksidatif stabilite açısından değerlendirildiğinde 60:40 karışım oranının daha uygun olduğunu bulumuştur. Kimyasal interesterifikasyon sonrası üretilen yağların kayma erime sıcaklığının 22.65-28.35 °C aralığında değişmektedir. Üretilen yağlar, gıda sanayiinde, bisküvi, kraker, milföy üretimi gibi unlu mamüller sektöründe kullanılabilir.

Keywords

sadeyağ kimyasal interesterifikasyon kızıötesi spektra

Supporting Institution

TUBİTAK

Project Number

2209/A Üniversite Öğrencileri Araştırma Projeleri

Thanks

Bu çalışma TÜBİTAK 2209/A Üniversite Öğrencileri Araştırma Projeleri kapsamında tamamlanmıştır. Bu projeye verdikleri desteklerinden dolayı Türkiye Bilimsel ve Teknolojik Araştırma Kurumu’na teşekkürlerimizi sunarız. Ayrıca FTIR analizlerine yardımcı oldukları için Sivas Cumhuriyet Üniversitesi İleri Teknoloji Araştırma ve Uygulama Merkezi’ne de teşekkür ederiz.

References

  • AOCS. (1993). AOCS Official Method Cd 8‐53. Official methods and recommended practices of the American oil chemists’ society method Cd 8-53. Peroxide value acetic acid-chloroform method.
  • AOCS. (1997). AOCS official method Ca 5a-40. Official methods and recommended practices of the American oil chemists’ society method 5a-40. Free fatty acids.
  • AOCS. (1989). AOCS official method Cc 3-25. Official methods and recommended practices of the American oil chemists’ society method Cc 3-25. Slip Melting Point.
  • AOCS. (2002). AOCS Official Method Cd11bc-93 by column chromatography. Official methods and recommended practices of the American oil chemists’ society method Cd11bc-93 Determination of Mono-di-triacylglycerol content.
  • Atasoy, A., & Türkoğlu, H. (2010). Şanlıurfa’da Üretilen ve Satışa Sunulan Sadeyağların (Urfa Yağı) Serbest Yağ Asitleri Bileşiminin Belirlenmesi Üzerine Bir Araştırma. Harran Tarım ve Gıda Bilimleri Dergisi, 14(2), 9-12.
  • Aktas, A. B., & Ozen, B. (2021). Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils. Grasas y Aceites, 72(3), e418-e418.
  • Aktas, A. B., Alamprese, C., Fessas, D., & Ozen, B. (2019). IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow. LWT, 110, 25-31.
  • Farajzadeh Alan, D., Naeli, M. H., Naderi, M., Jafari, S. M., & Tavakoli, H. R. (2019). Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil. Food Science & Nutrition, 7(11), 3722-3730.
  • Kadhum, A. A. H., & Shamma, M. N. (2017). Edible lipids modification processes: A review. Critical reviews in food science and nutrition, 57(1), 48-58.
  • Kowalska, M., Bekas, W., Gruczynska, E., & Kowalski, B. (2005). Modification of beef tallow fractions by chemical and enzymatic interesterification with sunflower oil. J Food Technol, 3, 404-409.
  • Kowalska, M., Bekas, W., Kowalska, D., Lobacz, M., & Kowalski, B. (2007). Modification of beef tallow stearin by chemical and enzymatic interesterification with rapeseed oil. Am. J. Food Technol, 2(6), 521.
  • Kumar, M., Sharma, V., Lal, D., Kumar, A., & Seth, R. (2010). A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams. International journal of dairy technology, 63(2), 252-255.
  • Kumbhare, S., Prasad, W., Khamrui, K., Wani, A. D., & Sahu, J. (2021). Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. Journal of Food Science and Technology, 1-13.
  • Kwak, H. S., Ganesan, P., & Mijan, A. M. (2013). Butter, ghee, and cream products. Milk and Dairy Products in Human Nutrition: Production, Composition and Health, 390-411.
  • Li, Y., Zhao, J., Xie, X., Zhang, Z., Zhang, N., & Wang, Y. (2018). A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food chemistry, 255, 405-413.
  • Motamedzadegan, A., Dehghan, B., Nemati, A., Tirgarian, B., & Safarpour, B. (2020). Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Applied Sciences, 2(9), 1-18.
  • Oliveira, P. D., Rodrigues, A. M., Bezerra, C. V., & Silva, L. H. (2017). Chemical interesterification of blends with palm stearin and patawa oil. Food chemistry, 215, 369-376.
  • Ornla‐ied, P., Podchong, P., & Sonwai, S. (2022). Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification. Journal of the Science of Food and Agriculture, 102(4), 1619-1627.
  • Prasanth Kumar, P. K., Jeyarani, T., & Gopala Krishna, A. G. (2016). Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of food science and technology, 53(7), 3060-3072.
  • Rozendaal, A., & Macrae, A. R. (2018). Interesterification of oils and fats. In Lipid technologies and applications (pp. 223-263). Routledge. Sivakanthan, S., & Madhujith, T. (2020). Current trends in applications of enzymatic interesterification of fats and oils: A review. Lwt, 132, 109880.
  • TGK (2005). Türk Gıda Kodeksi. Tereyağı, Diğer Süt Yağı Esaslı Sürülebilir Ürünler ve Sadeyağ Tebliği (Tebliğ No: 2005/19). Tarım ve Köyişleri Bakanlığı. 12 Nisan 2005 tarih ve 25784 sayılı Resmî Gazete, Ankara.
  • Upadhyay, N., Jaiswal, P., & Jha, S. N. (2016). Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy. Journal of food science and technology, 53(10), 3752-3760.
  • Upadhyay, N., Jaiswal, P., & Jha, S. N. (2018). Application of attenuated total reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR) in MIR range coupled with chemometrics for detection of pig body fat in pure ghee (heat clarified milk fat). Journal of Molecular Structure, 1153, 275-281.
  • Yokuş, D., Karakuş, M. Ş., & Atasoy, A. F. (2019). Koyun ve inek sütlerinden üretilen Şanlıurfa Sadeyağlarının fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 23(4), 463-476.
  • Zhang, Z., Lee, W. J., Zhou, H., & Wang, Y. (2019). Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats. Food & Function, 10(11), 7553-7564.

Year 2022, , 528 - 536, 03.12.2022

Ayşe Burcu Aktaş , Büşra Nur Okçu , Deniz Yaman , Bilge Başak Bayram

https://doi.org/10.17780/ksujes.1109267

Abstract

Project Number

2209/A Üniversite Öğrencileri Araştırma Projeleri

References

  • AOCS. (1993). AOCS Official Method Cd 8‐53. Official methods and recommended practices of the American oil chemists’ society method Cd 8-53. Peroxide value acetic acid-chloroform method.
  • AOCS. (1997). AOCS official method Ca 5a-40. Official methods and recommended practices of the American oil chemists’ society method 5a-40. Free fatty acids.
  • AOCS. (1989). AOCS official method Cc 3-25. Official methods and recommended practices of the American oil chemists’ society method Cc 3-25. Slip Melting Point.
  • AOCS. (2002). AOCS Official Method Cd11bc-93 by column chromatography. Official methods and recommended practices of the American oil chemists’ society method Cd11bc-93 Determination of Mono-di-triacylglycerol content.
  • Atasoy, A., & Türkoğlu, H. (2010). Şanlıurfa’da Üretilen ve Satışa Sunulan Sadeyağların (Urfa Yağı) Serbest Yağ Asitleri Bileşiminin Belirlenmesi Üzerine Bir Araştırma. Harran Tarım ve Gıda Bilimleri Dergisi, 14(2), 9-12.
  • Aktas, A. B., & Ozen, B. (2021). Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils. Grasas y Aceites, 72(3), e418-e418.
  • Aktas, A. B., Alamprese, C., Fessas, D., & Ozen, B. (2019). IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow. LWT, 110, 25-31.
  • Farajzadeh Alan, D., Naeli, M. H., Naderi, M., Jafari, S. M., & Tavakoli, H. R. (2019). Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil. Food Science & Nutrition, 7(11), 3722-3730.
  • Kadhum, A. A. H., & Shamma, M. N. (2017). Edible lipids modification processes: A review. Critical reviews in food science and nutrition, 57(1), 48-58.
  • Kowalska, M., Bekas, W., Gruczynska, E., & Kowalski, B. (2005). Modification of beef tallow fractions by chemical and enzymatic interesterification with sunflower oil. J Food Technol, 3, 404-409.
  • Kowalska, M., Bekas, W., Kowalska, D., Lobacz, M., & Kowalski, B. (2007). Modification of beef tallow stearin by chemical and enzymatic interesterification with rapeseed oil. Am. J. Food Technol, 2(6), 521.
  • Kumar, M., Sharma, V., Lal, D., Kumar, A., & Seth, R. (2010). A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams. International journal of dairy technology, 63(2), 252-255.
  • Kumbhare, S., Prasad, W., Khamrui, K., Wani, A. D., & Sahu, J. (2021). Recent innovations in functionality and shelf life enhancement of ghee, clarified butter fat. Journal of Food Science and Technology, 1-13.
  • Kwak, H. S., Ganesan, P., & Mijan, A. M. (2013). Butter, ghee, and cream products. Milk and Dairy Products in Human Nutrition: Production, Composition and Health, 390-411.
  • Li, Y., Zhao, J., Xie, X., Zhang, Z., Zhang, N., & Wang, Y. (2018). A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food chemistry, 255, 405-413.
  • Motamedzadegan, A., Dehghan, B., Nemati, A., Tirgarian, B., & Safarpour, B. (2020). Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Applied Sciences, 2(9), 1-18.
  • Oliveira, P. D., Rodrigues, A. M., Bezerra, C. V., & Silva, L. H. (2017). Chemical interesterification of blends with palm stearin and patawa oil. Food chemistry, 215, 369-376.
  • Ornla‐ied, P., Podchong, P., & Sonwai, S. (2022). Synthesis of cocoa butter alternatives from palm kernel stearin, coconut oil and fully hydrogenated palm stearin blends by chemical interesterification. Journal of the Science of Food and Agriculture, 102(4), 1619-1627.
  • Prasanth Kumar, P. K., Jeyarani, T., & Gopala Krishna, A. G. (2016). Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread. Journal of food science and technology, 53(7), 3060-3072.
  • Rozendaal, A., & Macrae, A. R. (2018). Interesterification of oils and fats. In Lipid technologies and applications (pp. 223-263). Routledge. Sivakanthan, S., & Madhujith, T. (2020). Current trends in applications of enzymatic interesterification of fats and oils: A review. Lwt, 132, 109880.
  • TGK (2005). Türk Gıda Kodeksi. Tereyağı, Diğer Süt Yağı Esaslı Sürülebilir Ürünler ve Sadeyağ Tebliği (Tebliğ No: 2005/19). Tarım ve Köyişleri Bakanlığı. 12 Nisan 2005 tarih ve 25784 sayılı Resmî Gazete, Ankara.
  • Upadhyay, N., Jaiswal, P., & Jha, S. N. (2016). Detection of goat body fat adulteration in pure ghee using ATR-FTIR spectroscopy coupled with chemometric strategy. Journal of food science and technology, 53(10), 3752-3760.
  • Upadhyay, N., Jaiswal, P., & Jha, S. N. (2018). Application of attenuated total reflectance Fourier Transform Infrared spectroscopy (ATR–FTIR) in MIR range coupled with chemometrics for detection of pig body fat in pure ghee (heat clarified milk fat). Journal of Molecular Structure, 1153, 275-281.
  • Yokuş, D., Karakuş, M. Ş., & Atasoy, A. F. (2019). Koyun ve inek sütlerinden üretilen Şanlıurfa Sadeyağlarının fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi. Harran Tarım ve Gıda Bilimleri Dergisi, 23(4), 463-476.
  • Zhang, Z., Lee, W. J., Zhou, H., & Wang, Y. (2019). Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats. Food & Function, 10(11), 7553-7564.
There are 25 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Food Engineering
Authors

Ayşe Burcu Aktaş 0000-0003-2520-0976

Büşra Nur Okçu 0000-0002-6289-1000

Deniz Yaman 0000-0002-1719-5364

Bilge Başak Bayram 0000-0001-9925-9749

Project Number 2209/A Üniversite Öğrencileri Araştırma Projeleri
Publication Date December 3, 2022
Submission Date April 26, 2022
Published in Issue Year 2022

Cite

APA Aktaş, A. B., Okçu, B. N., Yaman, D., Bayram, B. B. (2022). SADEYAĞIN FARKLI BİTKİSEL YAĞLARLA KİMYASAL İNTERESTERİFİKASYONU. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 25(4), 528-536. https://doi.org/10.17780/ksujes.1109267