Impacts of roasting oily seeds and nuts on their extracted oils

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dc.authorscopusid24467478900
dc.authorscopusid6603840688
dc.contributor.authorDurmaz G.
dc.contributor.authorGökmen V.
dc.date.accessioned2024-08-04T19:59:37Z
dc.date.available2024-08-04T19:59:37Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractDuring industrial processing of seeds and nuts to produce edible oils, roasting is often applied before oil extraction. Moreover, seeds and nuts are generally consumed as snack food after appropriate roasting. These processes affect both the seeds and their extracted oils in many ways. Beside changes in macronutrients such as protein denaturation/degradation, oil oxidation, sugar pyrolysis and Maillard reactions, minor constituents such as fatty acids, sterols, phenolic compounds and tocols are also affected by roasting. On the other hand, studies have shown that antioxidant capacity of the roasted seeds and oxidative stability of the extracted oil could be greater than that of the unroasted counterpart. These improvements are attributed to the formation of Maillard reaction products, inactivation of oil degrading enzymes and facilitation of phytochemical extraction as a result of roasting. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.en_US
dc.identifier.doi10.1002/lite.201000042
dc.identifier.endpage182en_US
dc.identifier.issn0956-666X
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-77956461370en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage179en_US
dc.identifier.urihttps://doi.org/10.1002/lite.201000042
dc.identifier.urihttps://hdl.handle.net/11616/90749
dc.identifier.volume22en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofLipid Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant capacityen_US
dc.subjectDegrading enzymesen_US
dc.subjectEdible oilen_US
dc.subjectIndustrial processingen_US
dc.subjectMaillard reactionen_US
dc.subjectMaillard reaction productsen_US
dc.subjectMinor constituentsen_US
dc.subjectOil extractionen_US
dc.subjectOil oxidationen_US
dc.subjectOxidative stabilityen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSnack fooden_US
dc.subjectChemical reactionsen_US
dc.subjectFatty acidsen_US
dc.subjectForestryen_US
dc.subjectPhenolsen_US
dc.subjectPyrolysisen_US
dc.subjectSeeden_US
dc.subjectSugar (sucrose)en_US
dc.subjectCalcinationen_US
dc.titleImpacts of roasting oily seeds and nuts on their extracted oilsen_US
dc.typeArticleen_US

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