Effect of refining on bioactive composition and oxidative stability of hazelnut oil

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dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authoridGökmen, Vural/0000-0002-9601-5391
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.authorwosidGökmen, Vural/Q-8567-2019
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorGokmen, Vural
dc.date.accessioned2024-08-04T20:45:26Z
dc.date.available2024-08-04T20:45:26Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the effect of refining process on the content of phytochemicals, antioxidant capacity and oxidative stability of hazelnut oil was investigated. The oil samples were taken at the consecutive steps of hazelnut refining process and analyzed for some compositional properties along with the antioxidant capacity and oxidative stability. The results have shown that, carotenoid content of the hazelnut oil was decreased during the refining process. The main carotenoids of hazelnut oil were found to be lutein and zeaxanthin and these compounds were lost completely during bleaching step of the refining. On the other hand, phenolic compounds and tocopherols were also partly removed from hazelnut oil to a degree. Loses in antioxidant compounds caused a clear decrease in antioxidant capacity measured in either the oils or polar extract of oils. Oxidative stability of the oil samples was measured by Rancimat method and it was found that neutralization caused an increase in oxidative stability compared to the crude oil. However, deodorization step caused a slight decrease in oxidative stability probably as a result of partial removal of tocopherols at this stage.en_US
dc.identifier.doi10.1016/j.foodres.2018.08.077
dc.identifier.endpage591en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.pmid30716984en_US
dc.identifier.scopus2-s2.0-85054076407en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage586en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2018.08.077
dc.identifier.urihttps://hdl.handle.net/11616/98480
dc.identifier.volume116en_US
dc.identifier.wosWOS:000458942900064en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut oilen_US
dc.subjectRefining processen_US
dc.subjectOxidative stabilityen_US
dc.subjectAntioxidant capacityen_US
dc.subjectTocopherolsen_US
dc.subjectCarotenoidsen_US
dc.subjectPhenolic compoundsen_US
dc.titleEffect of refining on bioactive composition and oxidative stability of hazelnut oilen_US
dc.typeArticleen_US

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