Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils

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dc.contributor.authorAyyildiz, Hamide Filiz
dc.contributor.authorTopkafa, Mustafa
dc.contributor.authorKara, Huseyin
dc.contributor.authorSherazi, Syed Tufail Hussain
dc.date.accessioned2020-03-26T19:05:56Z
dc.date.available2020-03-26T19:05:56Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPresent study includes evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils. Fully refined sunflower, soybean, corn, hazelnut, peanut, and canola oils were analyzed for fatty acids by capillary gas liquid chromatography, tocols by normal phase-high performance liquid chromatography and oxidative stability by rancimat. Free fatty acid, peroxide value, and iodine value of investigated oils were determined by titrimetric methods. Saturated, mono-, and polyunsaturated fatty acids were found to be in the ranges between 2.03-18.58, 23.39-77.26, and 14.39-58.52%, respectively. Tocols and oxidative stability of the investigated oils were found to be in the ranges between 488.88-913.51 mg kg(-1) and 3.05-4.99 h, respectively.en_US
dc.description.sponsorshipNecmettin Erbakan UniversityNecmettin Erbakan University [NEU-BAP 121215002]; TUBITAK under TUBITAK 2221 FellowshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThe authors wish to thank to Necmettin Erbakan University Coordination of Scientific Research for supporting research with project number NEU-BAP 121215002. The authors would also like to thank TUBITAK for providing financial support to one of our research collaborator Professor Dr. S. T H. Sherazi under TUBITAK 2221 Fellowship for Visiting Scientists and Scientists on Sabbatical Leave program.en_US
dc.identifier.doi10.1080/10942912.2014.962657en_US
dc.identifier.endpage2076en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2064en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2014.962657
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32126
dc.identifier.volume18en_US
dc.identifier.wosWOS:000357386500019en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectFully refined edible oilen_US
dc.subjectFatty acid compositionen_US
dc.subjectTocols profileen_US
dc.subjectOxidative stabilityen_US
dc.subjectRancimaten_US
dc.titleEvaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oilsen_US
dc.typeArticleen_US

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