Effects of the industrial refining process on some properties of hazelnut oil

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dc.authoridTOPCU, ALI/0000-0003-2244-6735
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridTekin, Aziz/0000-0002-1534-6800
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidÖzay, Dilek Sivri/G-6017-2013
dc.authorwosidTOPCU, ALI/JAO-0658-2023
dc.authorwosidTekin, Aziz/AAH-5374-2020
dc.contributor.authorKarabulut, I
dc.contributor.authorTopcu, A
dc.contributor.authorYorulmaz, A
dc.contributor.authorTekin, A
dc.contributor.authorOzay, DS
dc.date.accessioned2024-08-04T20:14:57Z
dc.date.available2024-08-04T20:14:57Z
dc.date.issued2005
dc.departmentİnönü Üniversitesien_US
dc.description.abstractHazelnut (Corylus avellana L.) oil was chemically refined using industrial refining conditions. Crude hazelnut oil was obtained by pre-pressing-solvent extraction methods and refined by neutralization, bleaching and deodorization in industrial scale. The changes in color, free fatty acids, fatty acid composition, tocopherol and phytosterol contents were determined after each step of refining. The main color change was observed during bleaching. Fatty acid composition, mainly oleic acid (81%), did not change significantly during the process. At the end of the refining, the amounts of total tocopherol and phytosterol decreased from 51.89 to 46.67 mg/100g and from 168.04 to 141.48 mg/100g, respectively. The biggest losses of both tocopherols and sterols were observed after neutralization. Deodorization caused a slight decrease in the amount of sterols. alpha-Tocopherol (36.19 mg/100g), beta-tocopherol (9.3 mg/100 g), and gamma-sitosterol (120.28 mg/100g) were the predominant unsaponifiables in refined hazelnut oil.en_US
dc.identifier.doi10.1002/ejlt.200501147
dc.identifier.endpage480en_US
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue7-8en_US
dc.identifier.scopus2-s2.0-23944526279en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage476en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.200501147
dc.identifier.urihttps://hdl.handle.net/11616/94072
dc.identifier.volume107en_US
dc.identifier.wosWOS:000231527300006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjecthazelnut oilen_US
dc.subjectrefiningen_US
dc.subjectcoloren_US
dc.subjectfatty acidsen_US
dc.subjecttocopherolsen_US
dc.subjectphytosterolsen_US
dc.titleEffects of the industrial refining process on some properties of hazelnut oilen_US
dc.typeArticleen_US

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