Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil

dc.authorid0000-0002-8642-9160en_US
dc.authorid0000-0002-1005-3590en_US
dc.contributor.authorGünal, Deniz
dc.contributor.authorTuran, Semra
dc.date.accessioned2021-06-23T19:49:32Z
dc.date.available2021-06-23T19:49:32Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, the effects of olive mill wastewater (OMW) and olive pomace (OP) extracts (1 and 2 mg/g), lecithin (L, 1-5 mg/g), and ascorbyl palmitate (AP, 0.2 mg/g) on the oxidative stability of refined sunflower oil (SFO) and its purified triacylglycerols (TAGs) were investigated under accelerated oxidation conditions. Induction period of TAGs increased from 6.84 to 11.27 hr, with OMW methanol extract (1 mg/g), while OP extracts provided less protection (9.79 hr) at 90 degrees C in Rancimat. The K-232 values of the SFO with extracts (1 mg/g) and AP (0.2 mg/g) was lower than those of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and alpha-tocopherol containing oil samples at 60 degrees C. Binary combinations of extracts with AP (0.2 mg/g) or L (5 mg/g) also effectively decreased the K-232 and K-270 values of TAGs during oxidation. In conclusion, OMW and OP extracts can be synergistically used with L or AP for stabilization of SFO against oxidation. Practical applications Generally, edible oils contain high amount of unsaturated fatty acids which are susceptible to oxidation during heat required food processes. Natural antioxidants are preferably used for increasing oxidative stability of edible oils. Olive mill byproducts contain valuable phenolic compounds that have high antioxidant capacity. In this study, we studied antioxidant efficiencies of the olive wastewater and pomace extracts in sunflower oil in combinations with lecithin and ascorbyl palmitate. These combinations can be successfully used to increase the oxidative stability of sunflower oil.en_US
dc.identifier.doi10.1111/jfpp.13705
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85054806355en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.13705
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9536
dc.identifier.volume42en_US
dc.identifier.wosWOS:000447298200009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGünal, Deniz
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive Wastewateren_US
dc.subjectPomace Extracts
dc.subjectLecithin
dc.subjectAscorbyl Palmitate
dc.subjectSunflower Oil
dc.titleEffects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oilen_US
dc.typeArticleen_US

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