Stability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidation

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dc.authorid0000-0003-1522-064Xen_US
dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0002-3333-7537en_US
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorÇalık, Gürkan
dc.contributor.authorKıralan, Sündüz
dc.contributor.authorÖzaydın, Ayşegül
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorRamadan, M. F.
dc.date.accessioned2021-06-23T19:53:45Z
dc.date.available2021-06-23T19:53:45Z
dc.date.issued2019
dc.departmentBAİBÜ, Lisansüstü Eğitim Enstitüsü, Fen Bilimleri, Gıda Mühendisliği Ana Bilim Dalıen_US
dc.description.abstractThe old-pressed oils (CPO) from gape seeds (GSO), flax seeds (FSO) and black cumin seeds (BSO) were analyzed for their fatty acid profiles, tocopherols, total phenolics, bioactives and phenolic compositions. The stability of CPO under thermal oxidation conditions was evaluated. The main fatty acid in FSO was linolenic acid (56.5% of total fatty acids); while GSO and BSO were rich in linoleic acid, which accounted for 66.8 and 56.8%, respectively. GSO was rich in alpha-tocopherol (123.0 mg/kg), while gamma-tocopherol was a prevalent isomer in FSO and BSO (137.9 and 128.9 mg/kg, respectively). The total phenolic contents in the oils ranged from 554 mg GAE/kg oil (FSO) to 1140 mg GAE/kg oil (BSO). Luteolin, dihydroquercetin and benzoic acids were the dominant bioactives and phenolics in FSO, GSO and BSO, respectively. Based on the oxidative stability index (OSI) value, BSO showed the highest value (6.14 h) among the other oils. The oxidative stability of FSO and BSO were higher than GSO according to peroxide value (PV) and conjugated diene (CD) values of the oils during storage at 60 degrees C. Hexanal, 2,4-heptadienal and (E,E)-2,4-heptadienal were the major volatile oxidation compounds (VOC) in FSO. Hexanal and (E)-2-heptanal were the main identified VOC in the GSO and BSO under the same oxidation conditions.en_US
dc.identifier.doi10.3989/gya.0570181
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85060695773en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.3989/gya.0570181
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10218
dc.identifier.volume70en_US
dc.identifier.wosWOS:000456872300012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÇalık, Gürkan
dc.language.isoenen_US
dc.publisherConsejo Superior Investigaciones Cientificas-Csicen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLinum Usitatissimuien_US
dc.subjectNigella Sativaen_US
dc.subjectQuality Controlen_US
dc.subjectSPME-GCIMSen_US
dc.subjectVegetable Oilsen_US
dc.subjectVitis Viniferaen_US
dc.subjectVolatile Oxidation Compoundsen_US
dc.titleStability and volatile oxidation compounds of grape seed, flax seed and black cumin seed cold-pressed oils as affected by thermal oxidationen_US
dc.typeArticleen_US

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