Changes in volatile compounds of black cumin (Nigella Sativa L.) seed oil during thermal oxidation

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dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKiralan, Mustafa
dc.date.accessioned2021-06-23T19:35:40Z
dc.date.available2021-06-23T19:35:40Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis study examined the oxidation stability and volatile compounds in samples of black cumin seed oil at 60 and 100 degrees C. Oxidative changes of black cumin oils followed by periodic determination of its conjugated dienes and trienes during accelerated conditions (60 and 100 degrees C). Black cumin oil showed high resistance to oxidation during thermal oxidation (60 and 100 degrees C). In addition to oxidative stability, volatile compounds in the oil were determined by headspace solid phase microextraction with gas chromatography-mass spectrometry analysis technique. The major componenent of the oil was p-cymene (44.77%) followed by thymoquinone (28.62%). Some volatile compounds were lost rapidly during thermal oxidation at the end of storage. Levels of thymoquinone, 4-terpineol, -longipinene, carvacrol, and isolongifolene reduced slowly and remained more stable during storage at two temperatures (60 and 100 degrees C).en_US
dc.identifier.doi10.1080/10942912.2012.723231
dc.identifier.endpage1489en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-84897381459en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1482en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2012.723231
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7842
dc.identifier.volume17en_US
dc.identifier.wosWOS:000334067200007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKiralan, Mustafa
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlack Cumin Oilen_US
dc.subjectNigella Sativa Len_US
dc.subjectThymoquinoneen_US
dc.subjectP-cymeneen_US
dc.titleChanges in volatile compounds of black cumin (Nigella Sativa L.) seed oil during thermal oxidationen_US
dc.typeArticleen_US

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