Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil

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dc.authoridTOPCU, ALI/0000-0003-2244-6735
dc.authoridKUTLU, Turkan/0000-0002-1501-9930
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authorwosidAsilturk, Meltem/B-2989-2013
dc.authorwosidTOPCU, ALI/JAO-0658-2023
dc.authorwosidTOPCU, ALI/G-6021-2013
dc.authorwosidKUTLU, Turkan/ABI-2589-2020
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.contributor.authorDurmaz, Goekhan
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorTopcu, Ali
dc.contributor.authorAsilturk, Meltem
dc.contributor.authorKutlu, Tuerkan
dc.date.accessioned2024-08-04T20:32:31Z
dc.date.available2024-08-04T20:32:31Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractApricot kernels were roasted for various lengths of time (0-30 min) at 180 A degrees C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15-20 min) were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods (5-10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical activity increased with roasting and the highest values were measured in the 30 min roasted sample.en_US
dc.description.sponsorshipInonu University Scientific Research Center [2004/10]; Malatya Governorships' Apricot Research; Development and Introduction Foundationen_US
dc.description.sponsorshipThis study was supported by the Inonu University Scientific Research Center (Project No: 2004/10). The authors are grateful to the Malatya Governorships' Apricot Research, Development and Introduction Foundation for financial support and Fiskobirlik S. S. for laboratory assistance.en_US
dc.identifier.doi10.1007/s11746-009-1518-9
dc.identifier.endpage409en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-77956457584en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage401en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-009-1518-9
dc.identifier.urihttps://hdl.handle.net/11616/95126
dc.identifier.volume87en_US
dc.identifier.wosWOS:000275754500007en_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.subjectApricot kernel oilen_US
dc.subjectRoastingen_US
dc.subjectOxidative stabilityen_US
dc.subjectMaillard reaction productsen_US
dc.subjectTocopherolen_US
dc.subjectAntioxidant capacityen_US
dc.titleRoasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oilen_US
dc.typeArticleen_US

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