Thermal Oxidation Kinetics of Refined Hazelnut Oil

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dc.authoridKurhan, Sebnem/0000-0003-2242-0703
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidKurhan, Sebnem/AAB-1261-2021
dc.authorwosidTuran, Semra Yaprak/AAG-8813-2019
dc.authorwosidSOLAK, Rukiye/AAI-2222-2020
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorSolak, Rukiye
dc.contributor.authorTuran, Semra
dc.contributor.authorKurhan, Sebnem
dc.contributor.authorErge, Hande S.
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2024-08-04T20:44:33Z
dc.date.available2024-08-04T20:44:33Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipAbant Izzet Baysal University, Scientific Research Projects [2014.09.04.724]; Abant Izzet Baysal University, Innovative Food Technologies Development Application and Research Center (YENIGIDAM) [2009 K 120 410]en_US
dc.description.sponsorshipThe authors would like to thank Abant Izzet Baysal University, Scientific Research Projects for funding this research (project no. 2014.09.04.724) and Abant Izzet Baysal University, Innovative Food Technologies Development Application and Research Center (YENIGIDAM, Project: 2009 K 120 410) for the supports in tocopherol, polymer triglyceride, and induction period analyses.en_US
dc.identifier.doi10.1002/aocs.12037
dc.identifier.endpage508en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85047379302en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage497en_US
dc.identifier.urihttps://doi.org/10.1002/aocs.12037
dc.identifier.urihttps://hdl.handle.net/11616/98297
dc.identifier.volume95en_US
dc.identifier.wosWOS:000434140100009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRefined hazelnut oilen_US
dc.subjectThermal oxidation kineticsen_US
dc.subjectTocopherol degradationen_US
dc.subjectPolymer triglyceride contenten_US
dc.subjectInduction perioden_US
dc.titleThermal Oxidation Kinetics of Refined Hazelnut Oilen_US
dc.typeArticleen_US

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