Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature

Basit Öğe Kaydı
dc.contributor.authorDurmaz, Fatih
dc.contributor.authorTalpur, M. Younis
dc.date.accessioned2020-03-26T19:06:34Z
dc.date.available2020-03-26T19:06:34Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe present study was carried out to investigate changes in fatty acids composition and their ratio by mixing of canola oil (CLO) with cold pressed stinging nettle oil (SNO) during heating at 180 degrees C for 10 h, and analyzed by gas chromatography-mass spectrometry. The blended oils were prepared by gravimetrically mixing of CLO and SNO at various ratios of 60:40 and 40:60 w/w, respectively. Trans fatty acid in fresh CLO and SNO of 1.1 and 0.05%, whereas fresh blended oils of CLO:SNO (40:60, 60:40 w/w) contained 0.44, 0.91% and heated oils of CLO, SNO and CLO: SNO (40:60, 60:40 w/w) were found from 1.35 -2.49, 0.06 -0.09, and 0.46 -0.51, 1.02 -1.27%, correspondingly. The linolenic fatty acid is more prone to oxidation in heated oils and their percentage in fresh CLO, SNO and blended (40:60, 60:40) CLO:SNO samples of 10.58, 0.00, and 3.94, 6.64%, respectively. The linolenic acid was decreased from 10.27 -6.54, 0.00, and 3.93 -3.79%, 6.47 -5.68% in heated CLO, SNO and CLO:SNO (40:60, 60:40 w/w) oils, respectively. The oxidation parameters were also analyzed such as free fatty acids, peroxide value, iodine value, conjugated diene and triene using standard methods. The best results of free fatty acids, peroxide value, iodine value, conjugated diene and triene were obtained in blended CLO:SNO (40:60 w/w) oil at 0.31%, 0.63 meqO(2)/Kg, 0.79 g/100 g, 60 and 31.36% during 10 h. The obtained results show that mixing of CLO with SNO increased the stability against oxidation and consequently enhanced the worth of CLO during heating/frying route.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.description.sponsorshipThe authors would like to thank the Scientific and Technological Research Council of Turkey (TUBITAK) under the 2216 Research Fellowship Program for Foreign Citizens and YOK, Turkey research program for providing the financial support to carry out this research work.en_US
dc.identifier.doi10.1080/10942912.2014.917097en_US
dc.identifier.endpage1415en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1402en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2014.917097
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32404
dc.identifier.volume18en_US
dc.identifier.wosWOS:000355244800003en_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.subjectStabilityen_US
dc.subjectStinging nettle oilen_US
dc.subjectHeating processen_US
dc.subjectCanola oilen_US
dc.subjectOxidationen_US
dc.subjectBlendingen_US
dc.titleOxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperatureen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu