The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil

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dc.contributor.authorDuman, Erman
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T20:19:31Z
dc.date.available2020-03-26T20:19:31Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO(2)/kg (winterized) and 12.5 meqO(2)/kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (notralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), delta-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had beta-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, delta-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized).en_US
dc.identifier.citationDuman, E., Özcan, M. M. (2020). The Influence of Industrial Refining Stages on the Physico-Chemical Properties, Fatty Acid Composition and Sterol Contents in Hazelnut Oil. Journal of Food Science and Technology, 57(7), 2501-2506.
dc.identifier.doi10.1007/s13197-020-04285-wen_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.pmid32549600en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-020-04285-w
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38299
dc.identifier.wosWOS:000515833800003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectHazelnut oilen_US
dc.subjectRefiningen_US
dc.subjectPhysico-chemical propertiesen_US
dc.subjectFatty acidsen_US
dc.subjectSterolsen_US
dc.subjectGCen_US
dc.titleThe influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oilen_US
dc.typeArticleen_US

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