Türk naturel zeytinyağlarının stigmasta-3, 5-dien niceliklerinin tespiti ve natürel zeytinyağına katılan rafine zeytinyağının belirlenmesi üzerine araştırmalar
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
V ÖZET TÜRK NATÜREL ZEYTİNYAĞLARININ STİGMASTA- 3,5-DİEN NİCELİKLERİNİN TESPİTİ VE NATÜREL ZEYTİNYAĞINA KATILAN RAFİNE ZEYTİNYAĞININ BELİRLENMESİ ÜZERİNE ARAŞTIRMALAR GÜLAT, Özlem Yüksek Lisans Tezi, Gıda Mühendisliği Bölümü Tez Yöneticisi: Prof. Dr. MKemal ÜNAL Eylül 1999, 61 sayfa Natürel zeytinyağı, geçmişten günümüze birçok kez farklı bitkisel yağlar ya da rafine zeytinyağı ile tağşiş edilmiştir. Dolayısıyla bu gibi hilelerin ortaya çıkarılması giderek daha büyük önem kazanmış ve bu yolda yapılan çalışmalara her geçen gün yenileri eklenmiştir. Bu tezde Türkiye1 nin zeytin üretilen tüm bölgelerinden sağlanan 1996-97 ürünü natürel zeytinyağı örneklerinin stigmasta-3,5-dien nicelikleri gaz kromatografisi yöntemiyle kapiler kolon kullanılarak tespit edilmiştir. Bunun yaraşıra, natürel zeytinyağı örneğine fiziksel yöntemle rafine edilmiş rafine zeytinyağı örneği farklı yüzdelerde katılarak bu karışımlarda stigmasta-3,5-dien miktarları analiz edilmiştir. Yapılan analizler sonucunda elde edilen değerler dikkate alındığında, Türk natürel zeytinyağlarının stigmasta-3,5-dien içeriklerinin 0.029- 0.28 ppm değerleri arasında değiştiği belirlenmiştir. Örneklerden birçoğunun stigmasta-3,5-dien içeriğinin Uluslararası Zeytinyağı Konseyi ( UZK ) tarafından natürel zeytinyağları için belirtilen limit değerin ( stigmasta-3,5- dien < 0.15 ppm ) altında olduğu saptanmıştır. Anahtar sözcükler: natürel zeytinyağı, sterol degradasyonu, stigmasta- 3,5-dien, zeytinyağı tağşişi
vn ABSTRACT DETERMINATION OF STIGMASTA-3,5-DIENE CONTENT OF TURKISH VIRGIN OLIVE OILS AND RESEARCH ON ADULTERATION OF VIRGIN OLIVE OIL WITH REFINED OLIVE OIL GÜLAT, Özlem MSc in Food Engineering Supervisor: Prof. M.Kemal ÜNAL September 1999, 61 pages For many years, virgin olive oil has been adulterated with different kinds of vegetable oils or refined olive oil. For that reason, significance of determining these frauds and the studies done for this purpose has increased greatly. In this thesis, stigmasta-3,5-diene content of Turkish virgin olive oils was determined. For that purpose, virgin olive oil samples that were obtained from olives harvested during 1996-97 period were collected from all regions of Turkey where olive is grown and capillary gas chromatographic method was used for the determination of stigmasta-3,5- dien amounts of olive oil samples. In addition to this, a physically refined olive oil sample was added into a virgin olive oil sample in increasing percentages and stigmasta-3,5-diene amounts of these mixtures were also analyzed. Concerning the data that was obtained after the analysis,stigmasta- 3,5-diene quantities of Turkish virgin olive oils were changed between 0.029- 0.28 ppm values. Besides, stigmasta-3,5-diene amount of most of the samples was lower than the limit value(stigmasta-3,5-diene ^ 0.15 ppm) that is defined by the International Olive Oil Council ( IOOC) for the virgin olive oils. Keywords: virgin olive oil, sterol degradation, stigmasta-3,5-diene, olive oil adulteration
vn ABSTRACT DETERMINATION OF STIGMASTA-3,5-DIENE CONTENT OF TURKISH VIRGIN OLIVE OILS AND RESEARCH ON ADULTERATION OF VIRGIN OLIVE OIL WITH REFINED OLIVE OIL GÜLAT, Özlem MSc in Food Engineering Supervisor: Prof. M.Kemal ÜNAL September 1999, 61 pages For many years, virgin olive oil has been adulterated with different kinds of vegetable oils or refined olive oil. For that reason, significance of determining these frauds and the studies done for this purpose has increased greatly. In this thesis, stigmasta-3,5-diene content of Turkish virgin olive oils was determined. For that purpose, virgin olive oil samples that were obtained from olives harvested during 1996-97 period were collected from all regions of Turkey where olive is grown and capillary gas chromatographic method was used for the determination of stigmasta-3,5- dien amounts of olive oil samples. In addition to this, a physically refined olive oil sample was added into a virgin olive oil sample in increasing percentages and stigmasta-3,5-diene amounts of these mixtures were also analyzed. Concerning the data that was obtained after the analysis,stigmasta- 3,5-diene quantities of Turkish virgin olive oils were changed between 0.029- 0.28 ppm values. Besides, stigmasta-3,5-diene amount of most of the samples was lower than the limit value(stigmasta-3,5-diene ^ 0.15 ppm) that is defined by the International Olive Oil Council ( IOOC) for the virgin olive oils. Keywords: virgin olive oil, sterol degradation, stigmasta-3,5-diene, olive oil adulteration
Açıklama
Bu tezin, veri tabanı üzerinden yayınlanma izni bulunmamaktadır. Yayınlanma izni olmayan tezlerin basılı kopyalarına Üniversite kütüphaneniz aracılığıyla (TÜBESS üzerinden) erişebilirsiniz.
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Stigmasta-3,5-dien, Stigmasta-3,5-diene, Yağlar, Oils, Zeytinyağı, Olive oil
