Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation

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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.authorÇalık, Gürkan
dc.contributor.authorKıralan, Sezer
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:49:53Z
dc.date.available2021-06-23T19:49:53Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractCold-pressed oils (CPOs), rich in unsaturated fatty acids and bioactive lipids, are considered as healthy oils. Photo-oxidation is a major deterioration reaction for edible oils. In this work, cold-pressed flax (Linum usitatissimum) seed, grape (Vitis vinifera) seed and black cumin (Nigella sativa) seed oils were stored under photo-oxidation conditions for 6 days. The oxidation was monitored by measuring peroxide value (PV), and conjugated diene value (CD). Volatile oxidation compounds (VOOs) were detected using headspace solid-phase micro-extraction (HS-SPME) and capillary gas chromatographic (GC) technique. PV of flax, black cumin and grape seed oils reached up to 87.10, 329.0 and 355.7 meq O-2/kg at the end of storage, respectively. CD values in flax seed oil were lower than in grape and black cumin seeds oil during storage. Hexanal was the main compound in flax seed oil during storage while (E)-2-heptenal was detected at the 5th day of storage. Alkadienals including 2,4-hexadienal, and 2,4-heptadienal were formed in flax seed oil after 4 days of storage. Hexanal, (E)-2-heptenal and 2-octenal were the measured aldehydes in grape seed oil. Hexanal and (E)-2-heptenal were the major VOOs from black cumin seed oil during the oxidation experiment. The information obtained in this study are useful in the quality control of CPOs during storage.en_US
dc.identifier.doi10.1007/s11694-017-9674-3
dc.identifier.endpage621en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85032219353en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage616en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-017-9674-3
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9644
dc.identifier.volume12en_US
dc.identifier.wosWOS:000425315300064en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectStorage Qualityen_US
dc.subjectVolatile Compoundsen_US
dc.subjectOxidationen_US
dc.subjectCold-press Extractionen_US
dc.subjectLinum Usitatissimumen_US
dc.subjectVitis Viniferaen_US
dc.subjectNigella Sativaen_US
dc.subjectEdible Oilsen_US
dc.subjectOxidative Stabilityen_US
dc.titleMonitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidationen_US
dc.typeArticleen_US

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