Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

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dc.authoridGökmen, Vural/0000-0002-9601-5391
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authorwosidGökmen, Vural/Q-8567-2019
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorGokmen, Vural
dc.date.accessioned2024-08-04T20:32:49Z
dc.date.available2024-08-04T20:32:49Z
dc.date.issued2011
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180 degrees C for 0-40 min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and beta-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTUBITAK (The Scientific and Technological Research Council of Turkey)en_US
dc.description.sponsorshipAuthors acknowledge the support of TUBITAK (The Scientific and Technological Research Council of Turkey) for post-doctoral research of Gokhan Durmaz.en_US
dc.identifier.doi10.1016/j.foodchem.2011.03.044
dc.identifier.endpage414en_US
dc.identifier.issn0308-8146
dc.identifier.issue2en_US
dc.identifier.pmid25212149en_US
dc.identifier.scopus2-s2.0-79955575030en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage410en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.03.044
dc.identifier.urihttps://hdl.handle.net/11616/95313
dc.identifier.volume128en_US
dc.identifier.wosWOS:000291140500020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPistacia terebinthusen_US
dc.subjectOilen_US
dc.subjectMaillard reaction productsen_US
dc.subjectRoastingen_US
dc.subjectTocopherolsen_US
dc.subjectCarotenoidsen_US
dc.subjectPhenolic compoundsen_US
dc.titleChanges in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roastingen_US
dc.typeArticleen_US

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