A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analyses

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dc.contributor.authorArslan, Fatma Nur
dc.contributor.authorKara, Huseyin
dc.contributor.authorTalpur, M. Younis
dc.contributor.authorSherazi, Syed Tufail Hussain
dc.date.accessioned2020-03-26T19:00:18Z
dc.date.available2020-03-26T19:00:18Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of the present study was to determine impacts of different additives on fatty acid composition and total tocopherol content of cottonseed oil during deep-frying process using a chemometric approach. A quarter-fractional factorial design with two levels and five factors was used for preparing the frying cottonseed oil blends. In the experimental design, additives were such as ascorbic palmitate, mixed tocopherols, dimethylpolysiloxane, lecithin, and sesame oil were used as factors. The effect of additives on fatty acid composition and tocopherol content were evaluated with normal distribution (ND) graphs during ten hours frying at 170 +/- 5 degrees C. The data were statistically assessed by one-way analysis of variance at a significance level of p < 0.05. The analysis of variance test results were in good agreement with ND graphs and data indicated that the interaction between ascorbic palmitate and dimethylpolysiloxane (A x C factor) showed a significant and protective effect on fatty acids. Meanwhile, the sesame oil (E factor) and A x C factor were showed a significant effect on level of tocopherols. The results of study indicated that present approach could be used to assess and improve the frying stability of any oil with respect to fatty acid composition and tocopherols.en_US
dc.description.sponsorshipRepublic of Turkey Industry and Trade Ministry of Research and Development CentreMinistry of Science, Industry & Technology - Turkey; San-Tez ProjectsMinistry of Science, Industry & Technology - Turkey [150.STZ.2007-2]; Selcuk University Coordinators of Scientific ResearchSelcuk University [SU-08201044, SU-08401007]en_US
dc.description.sponsorshipThe present study is a part of master thesis entitled Increasing Usage Efficiencies of Cottonseed Oils Produced in Our Country by Improving Their Refinery Process was supported by Republic of Turkey Industry and Trade Ministry of Research and Development Centre with San-Tez Projects-150.STZ.2007-2 project number and Selcuk University Coordinators of Scientific Research with SU-08201044 and SU-08401007 project numbers.en_US
dc.identifier.doi10.1080/10942912.2014.959131en_US
dc.identifier.endpage2790en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2776en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2014.959131
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31743
dc.identifier.volume18en_US
dc.identifier.wosWOS:000359160500015en_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/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCottonseed oilen_US
dc.subjectAdditivesen_US
dc.subjectQuarter-fractional factorial chemometric analysisen_US
dc.subjectDeep-frying processen_US
dc.subjectFatty acid compositionen_US
dc.subjectTocopherolen_US
dc.titleA Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep-Frying Process: Fatty Acid Composition and Tocopherol Analysesen_US
dc.typeArticleen_US

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