Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation

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dc.authorid0000-0002-3333-7537en_US
dc.authorid0000-0001-7401-8025en_US
dc.authorid0000-0002-0428-2039
dc.authorid0000-0003-2581-1275
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorKaracabey, Erkan
dc.contributor.authorÇalık, Gürkan
dc.contributor.authorÖzdemir, Necla
dc.contributor.authorTat, Tuba
dc.contributor.authorBayrak, Ali
dc.date.accessioned2021-06-23T19:42:49Z
dc.date.available2021-06-23T19:42:49Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe roasting process plays a key role in hazelnut oil production. The optimal roasting conditions for Delisava and Kara FA +/- ndA +/- k hazelnut cultivars were studied using response surface methodology (RSM). The maximum oil content and minimum values of peroxide value (PV), conjugated diene (K (232)), conjugated triene (K (270)) values of Delisava and Kara FA +/- ndA +/- k hazelnut cultivars were used to estimate the production of high-quality oils. The optimal roasting temperature and time for Delisava and Kara FA +/- ndA +/- k hazelnuts were 114.24 A degrees C for 27.21 min and 123.43 A degrees C for 22.12 min, respectively. Optimal oils were subjected to accelerated oxidation tests (Schaal oven test at 60 A degrees C) and photooxidation at daylight. Under thermal conditions, Kara FA +/- ndA +/- k oil possesses higher oxidative stability than Delisava oil according to PV, K (232) and K (270) values. Under photooxidation conditions, an opposite trend was noted when Kara FA +/- ndA +/- k oil exhibited lower oxidative stability in comparison with Delisava oil.en_US
dc.identifier.doi10.1007/s00217-016-2699-8
dc.identifier.endpage2019en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-84965053837en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2011en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-016-2699-8
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8616
dc.identifier.volume242en_US
dc.identifier.wosWOS:000387349800002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.institutionauthorÇalık, Gürkan
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.subjectResponse surface methodologyen_US
dc.subjectDelisavaen_US
dc.subjectKara fındıken_US
dc.subjectOptimizationen_US
dc.subjectAccelerated oxidationen_US
dc.titleEffect of hazelnut roasting on the oil properties and stability under thermal and photooxidationen_US
dc.typeArticleen_US

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