Effects of Vegetable Oils on The Quality Parameters of Red Pepper During Storage

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dc.authorwosidalpaslan, mehmet/ABA-3030-2020
dc.contributor.authorInanc, L. A.
dc.contributor.authorDemirci, M.
dc.contributor.authorAlpaslan, M.
dc.date.accessioned2024-08-04T20:58:37Z
dc.date.available2024-08-04T20:58:37Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractSunflower, cottonseed, hazelnut, soybean and sesame oils at the concentration of 0, 2, 4 or 6 g/100g red pepper were added into red pepper to determine the effects of the oils on color and oxidative stability during 12-month storage at room temperature. The changes in color, free fatty acid content and peroxide value were determined in 2 month intervals. Initial colors of samples were ranged between 75.26 and 79.95 (ASTA unit), and decreased as the amount of the added vegetable oils increased. Color losses were increased by increasing time for all samples while the color of the soybean oil added samples was more stable. Free fatty acid content and peroxide value of red pepper extracted oils increased significantly as the storage time increased. At the end of storage, free fatty acid content of sesame oil added red pepper was higher than that of others and the lower peroxide value was observed in the control.en_US
dc.identifier.endpage47en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage39en_US
dc.identifier.urihttps://hdl.handle.net/11616/103007
dc.identifier.volume7en_US
dc.identifier.wosWOS:000453149000005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed pepperen_US
dc.subjectvegetable oilen_US
dc.subjectstorageen_US
dc.subjectcoloren_US
dc.subjectoxidationen_US
dc.titleEffects of Vegetable Oils on The Quality Parameters of Red Pepper During Storageen_US
dc.typeArticleen_US

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