Changes in volatile compounds of black cumin oil and hazelnut oil by microwave heating process

dc.authorid0000-0003-1522-064Xen_US
dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorKıralan, S. Sezer
dc.date.accessioned2021-06-23T19:37:37Z
dc.date.available2021-06-23T19:37:37Z
dc.date.issued2015
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBlack cumin and hazelnut oils were subjected to a heating process in a microwave oven for a duration of 2, 4, 6 and 8 min at a constant frequency of 2450 MHz and a power of 0.45 kW. The ultraviolet absorption and volatile products of the oils were investigated in detail during the processes. The experimental evidences obtained show that K-232 and K-270 parameters reach values of 4.69 and 1.30 for black cumin oil, 3.22 and 1.75 for hazelnut oil, respectively with the increment of heating time. The headspace SPME method was used to analyze volatile compounds extracted from black cumin and hazelnut oils being exposed to the microwave heating process. The SPME-GC/MS method allowed the detection of 17 identified volatile compounds (hexanal, alpha-thujene, alpha-pinene, sabinene, beta-pinene, 2-heptenal, alpha-terpinene, limonene, p-cymene, gamma-terpinene, E-2-octenal, nonanal, 4-terpineol, thymoquinone, E,E-2,4-decadienal, alpha-longipinene and isolongifolene) in black cumin oils. Of the products, hexanal, 2-heptenal, E-2-octenal, nonanal and E,E-2,4-decadienal were determined to be the predominant volatile oxidation products. In fact, the hexanal was found as a major volatile oxidation compound and reached a local maximum point of 7.41 x 10(6) AU at the end of heating. On the other hand, only 8 volatile oxidation products (hexanal, heptanal, 2-heptenal, nonanal, E-2-decenal, E,Z-2,4-decadienal, E,E-2,4-decadienal and E-2-tridecenal) were identified in hazelnut oils as a consequence of the heating process. Based on the experimental evidence observed, it is reasonable to conclude that the nonanal content dramatically increased at the end of heating and reached a value of 9.22 x 10(6) AU.en_US
dc.identifier.doi10.1007/s11746-015-2711-7
dc.identifier.endpage1450en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-84942989033en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1445en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-015-2711-7
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8186
dc.identifier.volume92en_US
dc.identifier.wosWOS:000362038900007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack Cuminen_US
dc.subjectHazelnut Oilen_US
dc.subjectSPMEen_US
dc.subjectOxidationen_US
dc.titleChanges in volatile compounds of black cumin oil and hazelnut oil by microwave heating processen_US
dc.typeArticleen_US

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