L. A. İNANÇ, M. DEMİRCİ, M. ALPASLAN

Effects of vegetable oils on the quality parameters of red pepper during storage

Ayçiçek, pamuk, fındık, soya ve susam yağları kırmızıbibere 2,4 ve 6 g/100 g kırmızıbiber oranlarında ilave edilmiştir. Yağların, oda sıcaklığında 12 ay süre boyunca renk ve oksidatif stabilite üzerine etkileri araştırılmıştır. Renk, serbest yağ asit içeriği ve peroksit değerlerindeki değişimler 2 aylık periyotlar halinde belirlenmiştir. Başlangıçta örneklerin renk değerleri 75,26-79,95 (ASTA değeri) aralığında bulunmuĢ ve ilave edilen yağ miktarı artıkça renk değeri düşmüştür. Bütün örneklerde renk kayıpları depolama süresinin artması ile artmış, bununla birlikte soya yağı ilaveli örneklerin renkleri daha stabil olmuştur. Kırmızı biberden ekstrakte edilen yağların serbest yağ asit içerikleri ve peroksit değerleri depolama süresinin artmasıyle önemli ölçüde artmıştır. Depolamanın sonunda susam yağı ilave edilmiş kırmızıbiber örneklerinin serbest yağ asit içerikleri, başlangıç değerine bağlı olarak, diğerlerinden yüksek olmuş ve en düşük peroksit değeri kontrol örneğinde bulunmuştur.

Anahtar Kelimeler:

Capsicum, Corylus, susam yağı, kimyasal bileşim, fındık, yağ asitleri, renk, soya yağı, ayçiçek yağı, bitkisel yağlar, peroksit değeri, gıda depolama, pamuk yağı, Corylus avellana

Depolama sürecince bitkisel yağların kırmızıbiberin kalite parametreleri üzerine etkileri

Sunflower, cottonseed, hazelnut, soybean and sesame oils at the concentration of 0, 2, 4 or 6 g/100g red pepper were added into red pepper to determine the effects of the oils on color and oxidative stability during 12-month storage at room temperature. The changes in color, free fatty acid content and peroxide value were determined in 2 month intervals. Initial colors of samples were ranged between 75.26 and 79.95 (ASTA unit), and decreased as the amount of the added vegetable oils increased. Color losses were increased by increasing time for all samples while the color of the soybean oil added samples was more stable. Free fatty acid content and peroxide value of red pepper extracted oils increased significantly as the storage time increased. At the end of storage, free fatty acid content of sesame oil added red pepper was higher than that of others and the lower peroxide value was observed in the control.

Keywords:

Capsicum, Corylus, sesame oil, chemical composition, hazelnuts, fatty acids, colour, soyabean oil, sunflower oil, plant oils, peroxide value, food storage, cottonseed oil, Corylus avellana,

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