Enhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithin

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0002-8642-9160en_US
dc.contributor.authorKöroğlu, Deniz Günal
dc.contributor.authorTuran, Semra
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:51:10Z
dc.date.available2021-06-23T19:51:10Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe potential application of olive mill wastewater (OMWW) and olive pomace (OP) extracts with lecithin (L) as antioxidants to enhance the stability of refined sunflower oil (SFO) during deep-frying (at 180 degrees C) was investigated. Changes in SFO during deep-frying conditions were evaluated according to some physical and chemical parameters. p-anisidine value (p-AV), conjugated dienes (CD), tocopherols, total polar compounds, free fatty acids (FFA), color (L*, a*, b*), viscosity and fatty acid composition were determined. According to the results, the addition of OMWW and OP extracts combined with lecithin inhibited lipid deterioration and retarded lipid oxidation. The oil containing extracts and/or lecithin showed a slight darkening as compared to the control. Profiles in the fatty acids were similar during deep-frying. The enrichment of SFO with OMWW and OP extracts is a beneficial application in the deep-frying oils and these extracts could be used with lecithin to retard lipid oxidation of oils during deep-frying. (C) All Rights Reserveden_US
dc.description.uri
dc.identifier.endpage1277en_US
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85072608924en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1269en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9937
dc.identifier.urihttps://search.ebscohost.com/login.aspx?direct=true&db=obo&AN=139187224&lang=tr&site=eds-live
dc.identifier.volume26en_US
dc.identifier.wosWOS:000483983800017en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherUniv Putra Malaysia Pressen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlea Europaeaen_US
dc.subjectPhospholipidsen_US
dc.subjectPolar material contenten_US
dc.subjectOlive Wasteen_US
dc.subjectAntioxidant Activityen_US
dc.titleEnhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithinen_US
dc.typeArticleen_US

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