Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna)

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dc.authorid0000-0002-3333-7537
dc.authorid0000-0002-8269-9403
dc.authorid0000-0002-5431-8503
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorSarıca, Ercan
dc.contributor.authorÖzaydın, Ayşegül
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorEren, Ömer
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2024-09-25T20:00:08Z
dc.date.available2024-09-25T20:00:08Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü en_US
dc.description.abstractThe effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was performed and compared. Oxidative stability of oil samples was measured by measuring peroxide value (PV) and UV absorption characteristics (K-232 and K-270). Degradation of total phenolics, tocopherols, and fatty acids was also examined 270 during heating experiments. The increase in PV and conjugated dienes (K-232) of conventional-heated oils was higher than that of microwave-heated oils. alpha-Tocopherol is consumed fast during both conventional and microwave heating treatments. Microwave and conventional heating resulted in the degradation of phenolics content in the heated oils.en_US
dc.identifier.endpage63en_US
dc.identifier.issn0035-6808
dc.identifier.issue4en_US
dc.identifier.startpage55en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/14081
dc.identifier.volume97en_US
dc.identifier.wosWOS:000644479300007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorSarıca, Ercan
dc.institutionauthorid0000-0002-8269-9403
dc.language.isoenen_US
dc.publisherInnovhub Ssi-Area Ssogen_US
dc.relation.ispartofRivista Italiana Delle Sostanze Grasseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectTocolsen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectUV Absorptionen_US
dc.subjectCorylus Colurnaen_US
dc.subjectOxidationen_US
dc.subjectThermal Treatmenten_US
dc.titleEffect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna)en_US
dc.typeArticleen_US

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