Thermal Oxidation Kinetics of Refined Hazelnut Oil
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, oxidation kinetics of refined hazelnut oil heated at the temperature range from 80 to 180 degrees C was evaluated. The changes in peroxide value, p-anisidine value, polymer triglyceride content, -tocopherol content, and color values during oxidation were best fitted to zero-order kinetic model. The rate constants for the p-anisidine value, polymer triglyceride content, and degradation of -tocopherol of hazelnut oil increased at the temperatures between 80 and 160 degrees C, while the rate constant for peroxide value decreased at the temperatures between 80 and 140 degrees C. The activation energies for the formation of peroxides (at 80-140 degrees C), secondary oxidation products such as alkenals, the polymer triglycerides, and degradation of -tocopherol were found as 47.49, 29.95, 52.65, and 14.22kJmol(-1), respectively. The induction period of hazelnut oil was observed to reduce with increasing oxidation times. The increase in the b* value with the oxidation time and temperature was attributed to the fact that the heating process intensified the yellow color of the oil.
Açıklama
Anahtar Kelimeler
Refined hazelnut oil, Thermal oxidation kinetics, Tocopherol degradation, Polymer triglyceride content, Induction period
Kaynak
Journal of The American Oil Chemists Society
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
95
Sayı
4
