Kıralan, MustafaSarıca, ErcanÖzaydın, AyşegülÖzkan, GülcanEren, ÖmerRamadan, Mohamed Fawzy2024-09-252024-09-2520200035-6808https://hdl.handle.net/20.500.12491/14081The 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.eninfo:eu-repo/semantics/closedAccessTocolsPhenolic CompoundsUV AbsorptionCorylus ColurnaOxidationThermal TreatmentArticle9745563WOS:000644479300007Q4