Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0003-1522-064Xen_US
dc.authorid0000-0001-7401-8025
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorKayahan, Mustafa
dc.contributor.authorKıralan, Sündüz Sezer
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:50:07Z
dc.date.available2021-06-23T19:50:07Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractOxidative stability of cold-pressed plum (Prunus domestica) kernel oil (PKO), and apricot (Prunus armeniaca) kernel oil (AKO) were evaluated under thermal-oxidation and photo-oxidation conditions. Changes in peroxide value (PV), conjugated dienes (K-232), and levels of volatile compounds in the cold-pressed oils were monitored during storage for 12 days under oxidation conditions. Under thermal oxidation conditions, PV values of PKO reached the maximum value (63.8 meq O-2/kg) after 12 days of storage, while PV values of AKO reached the maximum value (54.5 meq O-2/kg) after 10 days of storage. K-232 values exhibited similar behavior under accelerated oxidation conditions, wherein the highest K-232 values were 12.38 and 10.91 for PKO and AKO at the 12th and the 10th day of storage, respectively. Under photo-oxidation conditions, both values recorded similar behavior. At the end of storage (12th day), PV values reached 117.5 and 67.62 meq O-2/kg for PKO and AKO, respectively. Similarly, the maximum K-232 values were 5.72 and 4.56 for PKO and AKO, respectively. Hexanal, and E-2-heptenal recorded the values of 149.2 and 41.83 x 10(6) AU for the PKO after 12 days of storage under thermal oxidation conditions, while hexanal, and E-2-heptenal reach up to 199.2 and 58.88 x 10(6) AU for the AKO after only 10 days of storage. At the end of 12 days of storage under photo-oxidation of PKO and AKO, the aldehydes were detected as the most identified chemical group (especially hexanal, and E-2-heptenal) in the photo-oxidized PKO and AKO.en_US
dc.identifier.doi10.1007/s00217-017-2932-0
dc.identifier.endpage42en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85021175726en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage31en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-017-2932-0
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9707
dc.identifier.volume244en_US
dc.identifier.wosWOS:000419475400004en_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.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPrunus Domesticaen_US
dc.subjectPrunus Armeniacaen_US
dc.subjectRosaceaeen_US
dc.subjectKernel Oilen_US
dc.subjectAgro-industrial By-productsen_US
dc.subjectVolatile Compoundsen_US
dc.subjectAntioxidantsen_US
dc.titleEffect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oilsen_US
dc.typeArticleen_US

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