Blends of cold pressed black cumin oil and sunflower oil with improved stability: a study based on changes in the levels of volatiles, tocopherols and thymoquinone during accelerated oxidation conditions

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dc.authorid0000-0001-7401-8025en_US
dc.authorid0000-0003-2581-1275
dc.authorid0000-0002-3333-7537
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorUlaş, Merve
dc.contributor.authorÖzaydın, Ayşegül
dc.contributor.authorÖzdemir, Necla
dc.contributor.authorÖzkan, Gülcan
dc.date.accessioned2021-06-23T19:49:00Z
dc.date.available2021-06-23T19:49:00Z
dc.date.issued2017
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractBlends (5%, 10% and 20%, w/w) of cold-pressed black cumin (Nigella sativa) oil (BCO) with sunflower oil (SO) were formulated. Oxidative stability (OxS) of SO and blends during storage at thermal accelerated oxidation conditions including Rancimat method (110C) and Schaal oven test (60C) was studied. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Changes in the volatile oxidation compounds, thymoquinone and tocopherols levels of oils and blends during thermal oxidation were also recorded. Blending did not affect significantly the fatty acids profile of blends wherein linoleic and oleic acids were the main constituents. Inverse relationships were noted between PV and OxS at termination of storage. Levels of CD and CT in SO and blends increased with increase in time. Nine volatile oxidation compounds including hexanal, (E)-2-hexenal, 2-heptanone, (E)-2-heptenal, 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, (E, E)-2,4-octadienal and (E, E)-2,4-decadienal were identified using the headspace/solid phase microextraction-gas chromatography/mass spectrometry (HS/SPME-GC/MS). Hexanal and (E)-2-heptenal were predominant identified compounds wherein these compounds increased during oxidation at 60C. Stability of blends was better than SO, most likely due to changes in the levels of thymoquinone and tocopherols' found in BCO.en_US
dc.identifier.doi10.1111/jfbc.12272
dc.identifier.issn0145-8884
dc.identifier.issn1745-4514
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84963502704en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1111/jfbc.12272
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9309
dc.identifier.volume41en_US
dc.identifier.wosWOS:000397284000017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.institutionauthorUlaş, Merve
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCold Pressed Black Cumin Oilen_US
dc.subjectSunflower Oil
dc.subjectTocopherols
dc.subjectThymoquinone
dc.titleBlends of cold pressed black cumin oil and sunflower oil with improved stability: a study based on changes in the levels of volatiles, tocopherols and thymoquinone during accelerated oxidation conditionsen_US
dc.typeArticleen_US

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