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MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ

Yıl 2020, Cilt: 45 Sayı: 5, 997 - 1008, 19.08.2020

Ayşe Güney Hamza Alaşalvar Hakan Erinç

https://doi.org/10.15237/gida.GD20059

Öz

Sunulan bu çalışmada, konjüge linoleik asit (KLA) bakımından zengin margarin formülasyonlarının üretiminde iki farklı formda (esterifiye ve mikroenkapsüle), farklı miktarlarda KLA kullanım olanakları araştırılmıştır. Bu amaçla, üretilen margarinlerin karakterizasyonu yapılmış ve 120 gün süresince depolama stabiliteleri belirlenmiştir. Depolama süresinde KLA ve mikro-enkapsüle KLA miktarının artması ile parlaklık ve yeşillik değerlerinde bir miktar azalma gözlemlenmesine rağmen, sarılık değeri bir miktar artmıştır. Ayrıca depolama süresince yapılan serbest yağ asitliğinde KLA miktarının artması ve depolama süresinin uzaması ile bir miktar azalma meydana gelmiştir. Peroksit sayısında ise depolama süresince KLA miktarının artması ile bir miktar artma gözlemlenmiştir. Bir diğer oksidasyon analizi olan malonaldehit analizinde ise KLA kullanımı ile çok az bir miktarda artış gözlenmiştir.

Anahtar Kelimeler

Konjüge linoleik asit margarin enkapsülasyon depolama

Destekleyen Kurum

Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Proje Numarası

GTB 2018/05-BAGEP

Teşekkür

Bu çalışma Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen GTB 2018/05-BAGEP nolu “Mikrodalga Işınım ve Ultrases Dalgaları ile Konjüge Linoleik Asit Üretiminin Optimizasyonu ve Margarin Formülasyonunda Kullanımı” başlıklı proje kapsamında üretilmiştir.

Kaynakça

  • Akalın, A. S., Tokuşoğlu, Ö., Gönç, S., Aycan, Ş. (2003). Occurrence of Conjugated Linoleic Acid in Probiotic Yoghurts Fortificates Fructooligosaccharide (FOS), 2003 IFT Annual Meeting+Food Expo, McCormick Place, South Chicago, IL, USA, July 12-16.
  • Alaşalvar, H., Erinç, H., Salur, F., & Özbey, A. (2019). Production of Conjugated Linoleic Acid by Microwave‐Assisted and Ultrasound‐Assisted Alkali Isomerization: Effects of Microwave Power and Ultrasound Amplitude. Journal of the American Oil Chemists' Society, 96(7), 839-846.
  • Anonim, (1998). Official Methods and Recommended Practices", AOCS, 5th ed., The Society, Champaign, IL, ABD.
  • Bauman, D. E., Baumgard, L. H., Corl, B. A., Griinari, J. M. (2000). Biosynthesis of conjugated linoleic acid in ruminants1, Journal of Animal Science 77(1): 1-15.
  • Blankson, H., Stakkestad, J. A., Fagertun, H., Thom, E., Wadstein, J., Gudmundsen, O. (2000). Conjugated linoleic acid reduces body fat mass in overweight and obese humans, The Journal of Nutrition 130(12): 2943-2948.
  • Çelik, S. ve Demirel, M. (2004). İnsan ve Hayvan Sağlığı Bakımından Omega Yağ Asitleri ve Konjuge Linoleik Asitin Önemi, Y. Y. Ü. Fen Bilimleri Enstitüsü Dergisi, 1: 25-35.
  • Chamruspollert, M. ve Sell, J. L. (1999). Transfer of dietary conjugated linoleic acid to egg yolks of chickens, Poultry Science 78(8): 1138-1150.
  • Cherian, G., Goeger, M. P., Ahn, D. U. (2002). Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs, Poultry science 81(10): 1571-1577.
  • Christie, W. W. (1989). The analysis of fatty acids, In: Gas Chromatography and Lipids A Practical Guide, The American Oil Chemists Society, Scotland.
  • Cook, M. E. ve Pariza, M. (1998). The Role of Conjugated Linoleic Acid (CLA) In Health, International Dairy Journal, 8: 459-462.
  • Ercoşkun, H., Uğuz, Ş., Kıralan, M. (2005). Konjuge Linoleik Asit, Gıda Mühendisliği Dergisi, 19: 42-45.
  • Ha, Y. L., Grimm, N. K., Pariza, M. W. (1987). Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid, Carcinogenesis 8(12): 1881-1887.
  • Ha, Y. L., Storkson, J., Pariza, M. W. (1990). Inhibition of benzo (a) pyrene-induced mouse forestomach neoplasia by conjugated dienoic derivatives of linoleic acid, Cancer Research 50(4): 1097-1101.
  • Ha, Y.L., Grimm, N.K., Pariza, W.M. (1998). Newly recognised anticarcinogenesis fatty acids: identification and quantification in natural and processed cheeses, J Agric Food Chem 37: 75-81.
  • Hah, K. H., Yang, H. S., Hur, S. J., Moon, S. S., Ha, Y. L., Park, G. B., Joo, S.-T. (2006). Effect of substituted conjugated linoleic acid for fat on meat qualities, lipid oxidation and residual nitrite content in emulsion-type sausage, Asian Australasian Journal of Animal Sciences 19(5): 744-750.
  • Ip C, Scimeca J., A. (1995). Opposing effects of cis-9, trans-11 and trans-10, cis-12 conjugated linoleic acid on blood lipids in healthy humans, Nutr. Cancer., 24: 241-247.
  • Ip, C., Chin, S. F., Scimeca, J. A., Pariza, M. W. (1991). Mammary cancer prevention by conjugated dienoic derivative of linoleic acid, Cancer Research, 51(22): 6118-6124.
  • Jain, V. P., ve Proctor, A. (2007). Production of conjugated linoleic acid‐rich potato chips, Journal of Food Science, 72(1):75-78.
  • Keim, N. L. (2003). Conjugated Linoleic Acid and Body Composition, in Advances in Conjugated Linoleic Acid Research, (Ed. Sebedio, J. L., Christie, W. W. and Adlof, R.), AOCS Press, Amerika, 316-322.
  • Kim, Y. J. ve Liu, R. H. (1999). Selective increase in conjugated linoleic acid in milk fat by crystallization, Journal of Food Science, 64(5): 792-795.
  • Kung, F. C. ve Yang, M. C. (2006) Effect of Conjugated Linoleic Acid Immobilization on the Hemocompatibility of Cellulose Acetate Membrane, Colloids and Surfaces B: Biointerfaces, 47(1): 36-42, 2006.
  • Lavillonniere, F., Martin, J. C., Bougnoux, P.,Sebedio, J. L. (1998). Analysis of Conjugated Linoleic Acid Isomer and Content in French Cheeses, Journal of Agricultural and Food Chemistry, 75(3): 343-352.
  • Lee, K. N., Kritchevsky, D., Parizaa, M. W. (1994). Conjugated linoleic acid and atherosclerosis in rabbits, Atherosclerosis, 108(1): 19-25.
  • Marangoni, F., ve Poli, A. (2010). Phytosterols and cardiovascular health, Pharmacological Research, 61: 193–199.
  • Nair, S. S. D., Leitch, J. W., Falconder, J., Garg, M. L. (1997). Prevention of cardiac arrhythmia by dietary (n-3) polyunsaturated fatty acids and their mechanism of action, The Journal of Nutrition, 127: 383–393.
  • Pariza, M. W. ve Hargraves, W. A. (1985). A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal tumors by 7,12-dimethylbenz [a] anthracene, Carcinogenesis, 6(4): 591-593.
  • Rainer, L. ve Heiss, C. J. (2004). Conjugated Linoleic Acid: Health Implications And Effects On Body Composition, Journal of The American Dietetic Association, 104(6): 963-968.
  • Şahin, N., Özçelik, B., Karaali, A. (2003). Peynir Ürünlerinde Konjuge Linoleik Asit Miktarı ve Sağlık Üzerine Etkileri, Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, 22-23 Mayıs 2003, 29-34.
  • Sehat, N., Rickert, R., Mossoba, M. M., Kramer, J. K. G., Yurawecz, M. P., Roach, J. A., Adlof, R. O., Morehouse, K. M., Fritsche, J., Eulitz, K. D. (1999). Improved separation of conjugated fatty acid methyl esters by silver ion-high-performance liquid chromatography, Lipids 34(4): 407-413.
  • Sopelana, P., Arizabaleta, I., Ibargoitia, M. L., Guillén, M. D. (2013). Characterisation of the lipidic components of margarines by 1 H Nuclear Magnetic Resonance, Food chemistry, 141(4): 3357-3364.
  • van den Berg, J.J.M., Cook, N., Tribble, D. (1995). Reinvestigation of the antioxidant properties of conjugated linoleic acid, Lipids 30: 599–605.
  • Watkins, B.A., ve Li, Y. (2002). Conjugated Linoleic Acid: Nutrition And Biology", in Food Lipids Chemistry, Nutrition And Biotechnology, 637-661, Eds. Akoh, C. C. and Min, D. B.Marcel Dekker, Inc., New York.
  • Yang, L., Leung, L.K, Huang, Y., Chen, Z. (2000,). Oxidative stability of conjugatedlinoleicacid isomers, J Agric Food Chem, 48: 3072–3076.
  • Yettella, R. R., Castrodale, C., & Proctor, A. (2012). Oxidative stability of conjugated linoleic acid rich soy oil, J Am Oil Chem Soc, 89(4): 685-693.
  • Zeitoun, M.A.M., Neff, W.E., List, G.R., Mounts, T.L. (1993). Physical Properties of İnteresterified Fat Blends, J Am Oil Chem Soc, 70: 467¬471.
  • Zhang, A, ve Chen, Z. (1997). Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids, J Am Oil Chem Soc, 74:1611–1613, 1997.

THE EFFECT OF CONJUGATED LINOLEIC ACID ADDITION ON THE STORAGE STABILITY OF MARGARINE

Yıl 2020, Cilt: 45 Sayı: 5, 997 - 1008, 19.08.2020

Ayşe Güney Hamza Alaşalvar Hakan Erinç

https://doi.org/10.15237/gida.GD20059

Öz

In this study, it was investigated the possibilities of conjugated linoleic acid (CLA) usage in different forms (esterified and microencapsulated) and different ratios in the production of CLA-rich margarine formulations. For this purpose, the margarine formulations were characterized and their storage stability was determined for 120 days. Although a slight decrease in brightness and greenness values was observed with increase in the amount of CLA and micro-encapsulated CLA during the storage period, the yellowness value slightly increased. Besides, there was a decrease in free fatty acidity with an increase in the amount of CLA and extending storage time. A slight increase was observed in peroxide value of margarine with the increase in the amount of CLA during storage. In malonaldehyde analysis, which is another oxidation analysis, an increase was observed with the use of CLA.

Anahtar Kelimeler

Conjugated linoleic acid margarine encapsulation storage

Proje Numarası

GTB 2018/05-BAGEP

Kaynakça

  • Akalın, A. S., Tokuşoğlu, Ö., Gönç, S., Aycan, Ş. (2003). Occurrence of Conjugated Linoleic Acid in Probiotic Yoghurts Fortificates Fructooligosaccharide (FOS), 2003 IFT Annual Meeting+Food Expo, McCormick Place, South Chicago, IL, USA, July 12-16.
  • Alaşalvar, H., Erinç, H., Salur, F., & Özbey, A. (2019). Production of Conjugated Linoleic Acid by Microwave‐Assisted and Ultrasound‐Assisted Alkali Isomerization: Effects of Microwave Power and Ultrasound Amplitude. Journal of the American Oil Chemists' Society, 96(7), 839-846.
  • Anonim, (1998). Official Methods and Recommended Practices", AOCS, 5th ed., The Society, Champaign, IL, ABD.
  • Bauman, D. E., Baumgard, L. H., Corl, B. A., Griinari, J. M. (2000). Biosynthesis of conjugated linoleic acid in ruminants1, Journal of Animal Science 77(1): 1-15.
  • Blankson, H., Stakkestad, J. A., Fagertun, H., Thom, E., Wadstein, J., Gudmundsen, O. (2000). Conjugated linoleic acid reduces body fat mass in overweight and obese humans, The Journal of Nutrition 130(12): 2943-2948.
  • Çelik, S. ve Demirel, M. (2004). İnsan ve Hayvan Sağlığı Bakımından Omega Yağ Asitleri ve Konjuge Linoleik Asitin Önemi, Y. Y. Ü. Fen Bilimleri Enstitüsü Dergisi, 1: 25-35.
  • Chamruspollert, M. ve Sell, J. L. (1999). Transfer of dietary conjugated linoleic acid to egg yolks of chickens, Poultry Science 78(8): 1138-1150.
  • Cherian, G., Goeger, M. P., Ahn, D. U. (2002). Dietary conjugated linoleic acid with fish oil alters yolk n-3 and trans fatty acid content and volatile compounds in raw, cooked, and irradiated eggs, Poultry science 81(10): 1571-1577.
  • Christie, W. W. (1989). The analysis of fatty acids, In: Gas Chromatography and Lipids A Practical Guide, The American Oil Chemists Society, Scotland.
  • Cook, M. E. ve Pariza, M. (1998). The Role of Conjugated Linoleic Acid (CLA) In Health, International Dairy Journal, 8: 459-462.
  • Ercoşkun, H., Uğuz, Ş., Kıralan, M. (2005). Konjuge Linoleik Asit, Gıda Mühendisliği Dergisi, 19: 42-45.
  • Ha, Y. L., Grimm, N. K., Pariza, M. W. (1987). Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid, Carcinogenesis 8(12): 1881-1887.
  • Ha, Y. L., Storkson, J., Pariza, M. W. (1990). Inhibition of benzo (a) pyrene-induced mouse forestomach neoplasia by conjugated dienoic derivatives of linoleic acid, Cancer Research 50(4): 1097-1101.
  • Ha, Y.L., Grimm, N.K., Pariza, W.M. (1998). Newly recognised anticarcinogenesis fatty acids: identification and quantification in natural and processed cheeses, J Agric Food Chem 37: 75-81.
  • Hah, K. H., Yang, H. S., Hur, S. J., Moon, S. S., Ha, Y. L., Park, G. B., Joo, S.-T. (2006). Effect of substituted conjugated linoleic acid for fat on meat qualities, lipid oxidation and residual nitrite content in emulsion-type sausage, Asian Australasian Journal of Animal Sciences 19(5): 744-750.
  • Ip C, Scimeca J., A. (1995). Opposing effects of cis-9, trans-11 and trans-10, cis-12 conjugated linoleic acid on blood lipids in healthy humans, Nutr. Cancer., 24: 241-247.
  • Ip, C., Chin, S. F., Scimeca, J. A., Pariza, M. W. (1991). Mammary cancer prevention by conjugated dienoic derivative of linoleic acid, Cancer Research, 51(22): 6118-6124.
  • Jain, V. P., ve Proctor, A. (2007). Production of conjugated linoleic acid‐rich potato chips, Journal of Food Science, 72(1):75-78.
  • Keim, N. L. (2003). Conjugated Linoleic Acid and Body Composition, in Advances in Conjugated Linoleic Acid Research, (Ed. Sebedio, J. L., Christie, W. W. and Adlof, R.), AOCS Press, Amerika, 316-322.
  • Kim, Y. J. ve Liu, R. H. (1999). Selective increase in conjugated linoleic acid in milk fat by crystallization, Journal of Food Science, 64(5): 792-795.
  • Kung, F. C. ve Yang, M. C. (2006) Effect of Conjugated Linoleic Acid Immobilization on the Hemocompatibility of Cellulose Acetate Membrane, Colloids and Surfaces B: Biointerfaces, 47(1): 36-42, 2006.
  • Lavillonniere, F., Martin, J. C., Bougnoux, P.,Sebedio, J. L. (1998). Analysis of Conjugated Linoleic Acid Isomer and Content in French Cheeses, Journal of Agricultural and Food Chemistry, 75(3): 343-352.
  • Lee, K. N., Kritchevsky, D., Parizaa, M. W. (1994). Conjugated linoleic acid and atherosclerosis in rabbits, Atherosclerosis, 108(1): 19-25.
  • Marangoni, F., ve Poli, A. (2010). Phytosterols and cardiovascular health, Pharmacological Research, 61: 193–199.
  • Nair, S. S. D., Leitch, J. W., Falconder, J., Garg, M. L. (1997). Prevention of cardiac arrhythmia by dietary (n-3) polyunsaturated fatty acids and their mechanism of action, The Journal of Nutrition, 127: 383–393.
  • Pariza, M. W. ve Hargraves, W. A. (1985). A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal tumors by 7,12-dimethylbenz [a] anthracene, Carcinogenesis, 6(4): 591-593.
  • Rainer, L. ve Heiss, C. J. (2004). Conjugated Linoleic Acid: Health Implications And Effects On Body Composition, Journal of The American Dietetic Association, 104(6): 963-968.
  • Şahin, N., Özçelik, B., Karaali, A. (2003). Peynir Ürünlerinde Konjuge Linoleik Asit Miktarı ve Sağlık Üzerine Etkileri, Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir, 22-23 Mayıs 2003, 29-34.
  • Sehat, N., Rickert, R., Mossoba, M. M., Kramer, J. K. G., Yurawecz, M. P., Roach, J. A., Adlof, R. O., Morehouse, K. M., Fritsche, J., Eulitz, K. D. (1999). Improved separation of conjugated fatty acid methyl esters by silver ion-high-performance liquid chromatography, Lipids 34(4): 407-413.
  • Sopelana, P., Arizabaleta, I., Ibargoitia, M. L., Guillén, M. D. (2013). Characterisation of the lipidic components of margarines by 1 H Nuclear Magnetic Resonance, Food chemistry, 141(4): 3357-3364.
  • van den Berg, J.J.M., Cook, N., Tribble, D. (1995). Reinvestigation of the antioxidant properties of conjugated linoleic acid, Lipids 30: 599–605.
  • Watkins, B.A., ve Li, Y. (2002). Conjugated Linoleic Acid: Nutrition And Biology", in Food Lipids Chemistry, Nutrition And Biotechnology, 637-661, Eds. Akoh, C. C. and Min, D. B.Marcel Dekker, Inc., New York.
  • Yang, L., Leung, L.K, Huang, Y., Chen, Z. (2000,). Oxidative stability of conjugatedlinoleicacid isomers, J Agric Food Chem, 48: 3072–3076.
  • Yettella, R. R., Castrodale, C., & Proctor, A. (2012). Oxidative stability of conjugated linoleic acid rich soy oil, J Am Oil Chem Soc, 89(4): 685-693.
  • Zeitoun, M.A.M., Neff, W.E., List, G.R., Mounts, T.L. (1993). Physical Properties of İnteresterified Fat Blends, J Am Oil Chem Soc, 70: 467¬471.
  • Zhang, A, ve Chen, Z. (1997). Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids, J Am Oil Chem Soc, 74:1611–1613, 1997.
Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Ayşe Güney 0000-0002-6730-8910

Hamza Alaşalvar 0000-0003-3000-7310

Hakan Erinç 0000-0001-8858-4570

Proje Numarası GTB 2018/05-BAGEP
Yayımlanma Tarihi 19 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 5

Kaynak Göster

APA Güney, A., Alaşalvar, H., & Erinç, H. (2020). MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ. Gıda, 45(5), 997-1008. https://doi.org/10.15237/gida.GD20059
AMA Güney A, Alaşalvar H, Erinç H. MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ. GIDA. Ağustos 2020;45(5):997-1008. doi:10.15237/gida.GD20059
Chicago Güney, Ayşe, Hamza Alaşalvar, ve Hakan Erinç. “MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda 45, sy. 5 (Ağustos 2020): 997-1008. https://doi.org/10.15237/gida.GD20059.
EndNote Güney A, Alaşalvar H, Erinç H (01 Ağustos 2020) MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ. Gıda 45 5 997–1008.
IEEE A. Güney, H. Alaşalvar, ve H. Erinç, “MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ”, GIDA, c. 45, sy. 5, ss. 997–1008, 2020, doi: 10.15237/gida.GD20059.
ISNAD Güney, Ayşe vd. “MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda 45/5 (Ağustos 2020), 997-1008. https://doi.org/10.15237/gida.GD20059.
JAMA Güney A, Alaşalvar H, Erinç H. MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ. GIDA. 2020;45:997–1008.
MLA Güney, Ayşe vd. “MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ”. Gıda, c. 45, sy. 5, 2020, ss. 997-1008, doi:10.15237/gida.GD20059.
Vancouver Güney A, Alaşalvar H, Erinç H. MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ. GIDA. 2020;45(5):997-1008.
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