Volatile oxidation compounds and stability of safflower, sesame and canola cold-pressed oils as affected by thermal and microwave treatments

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dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2021-06-23T19:43:01Z
dc.date.available2021-06-23T19:43:01Z
dc.date.issued2016
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe goal of this study was to investigate the effect of heating and microwave treatment on the levels of volatile oxidation products and the stability of safflower (Carthamus tinctorius L.), sesame (Sesamum indicum) and canola (Brassica napus L.) cold-pressed oils. Cold-pressed oils were subjected to conventional heating (oven test) using air-forced oven at 60 degrees C and microwave heating for 2 and 4 min. The changes in conjugated diene (CD) and conjugated triene (CT) values were monitored during treatments. As expected, heating generates an increase in CD and CT values. The volatile compounds in treated oils were determined using solid phase micro-extraction-gas chromatography/mass spectrometry (SPME-GC/MS). The obtained GC/MS data were used to characterize volatile compounds of cold-pressed oils during heating and microeave treatments. Under oven conditions, 2-heptenal and 2,4-heptadienal isomers were identified as major components in canola oil, while hexanal and 2-heptenal were found in high levels in safflower and sesame oils. Among volatiles, p-cymene was the dominant compound found in microwave-treated canola oil. In addition, hexanal and 2-hexenal were found at high amounts upon microwave treatment especially after 4 min of application.en_US
dc.identifier.doi10.5650/jos.ess16075
dc.identifier.endpage833en_US
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue10en_US
dc.identifier.pmid27725480en_US
dc.identifier.scopus2-s2.0-84989856858en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage825en_US
dc.identifier.urihttps://doi.org/10.5650/jos.ess16075
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8668
dc.identifier.volume65en_US
dc.identifier.wosWOS:000384705400003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherJapan Oil Chemists Socen_US
dc.relation.ispartofJournal Of Oleo Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCarthamus Tinctorius L.en_US
dc.subjectSesamum Indicumen_US
dc.subjectBrassica Napus L.en_US
dc.subjectShaal Oven Testen_US
dc.subjectSPME-GC/MSen_US
dc.titleVolatile oxidation compounds and stability of safflower, sesame and canola cold-pressed oils as affected by thermal and microwave treatmentsen_US
dc.typeArticleen_US

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