Fatty Acids Composition of Crude and Refined Hazelnut Oils

Year 2016, Volume: 31 Issue: 1, 79 - 84, 29.01.2016

Songül Kesen , Ahmet Salih Sönmezdağ Haşim Kelebek Serkan Selli

Abstract

In this study, general chemical composition (acidity, peroxide values and colour properties) and fatty acid composition of crude and refined oil derived from nuts grown in the Black Sea Region were analyzed. Fatty acids composition of crude and refined hazelnut oils were analysed by forming methyl esters in GC with equipped FID detector. In both of crude and refined hazelnut oils a total of 13 fatty acids were determined. These are myristic, palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic, arachidic, linolenic, gadoleic, behenic and lignoceric fatty acids. In both oil oleic acid was the most dominant followed by palmitic and linoleic fatty acids Meanwhile, general  chemical properties of (acidity, peroxide, color) oils were also compared.

Keywords

Hazelnut oil, fatty acids, acidity, peroxide, colour, GC

Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi

Abstract

Bu çalışmada, Karadeniz Bölgesi fındıklarından elde edilen ham ve rafine yağların genel kimyasal bileşimleri (asitlik, peroksit değeri, renk özellkleri) ve yağ asitleri kompozisyonu incelenmiştir. Ham ve rafine fındık yağlarının yağ asitleri kompozisyonu metil esterleri oluşturularak, FID dedektörlü gaz kromatografisinde (GC) analiz edilmiştir. Ham ve rafine fındık yağlarında her ikisinde de toplam 13 adet yağ asiti belirlenmiştir. Bunlar; miristik, palmitik, palmitoleik, margarik, margoleik, stearik, oleik, linoleik, araşidik, linolenik, gadoleik, behenik ve lignoserik yağ asitleridir. Her iki yağda da oleik asit en baskın yağ asiti olup, bunu palmitik ve linoleik yağ asitleri izlemiştir. Öte yandan, ham ve rafine yağların bazı genel kimyasal bileşenleri de kıyaslanmıştır.

Keywords

Fındık yağı, yağ asitleri, asitlik, peroksit, renk, GC

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