Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorGassem, Mustafa A.
dc.date.accessioned2020-03-26T20:13:36Z
dc.date.available2020-03-26T20:13:36Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis study was conducted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540, 720 and 900Watts) on the quality attributes of chia seed oil. Linoleic acid contents of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control), respectively (p < 0.05). Linolenic acid contents of heated chia seed oils varied between 66.84% (900 W) and 68.71% (control). alpha-Tocopherol and beta-tocopherol contents of the chia oil samples varied between 47.71 mg/100 g (900 W) and 51.17 mg/100 g (control) to 62.58 mg/100 g (900 W) and 67.81 mg/100 g (control), respectively. While caffeic acid contents of the oils change between 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found between 1.32 mg/g (900 W) and 3.17 mg/g (control). Results reflect a change in the chemical structures of the chia oil. Overall, much care should be taken when roasting chia seeds in microwave to avoid lossess in the bioactive components of chia oil.en_US
dc.description.sponsorshipDeanship of Scientific Research, King Saud University, Riyadh, Kingdom of Saudi ArabiaDeanship of Scientific Research at King Saud University [RG-1439-80]en_US
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research, King Saud University, Riyadh, Kingdom of Saudi Arabia, Grant Number (RG-1439-80).en_US
dc.identifier.citationÖzcan, M. M., Al-Juhaimi, F. Y., Ahmed, I. A. M., Osman, M. A., Gassem, M. A. (2019). Effect of Different Microwave Power Setting on Quality of Chia Seed Oil Obtained in a Cold Press. Food chemistry, 278, 190-196.
dc.identifier.doi10.1016/j.foodchem.2018.11.048en_US
dc.identifier.endpage196en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.pmid30583361en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage190en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2018.11.048
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37725
dc.identifier.volume278en_US
dc.identifier.wosWOS:000453529300022en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
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/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChia seed oilen_US
dc.subjectMicrowave heatingen_US
dc.subjectPhysico-chemical propertiesen_US
dc.subjectTotal phenolen_US
dc.subjectAntioxidant activityen_US
dc.subjectFatty acid compositionen_US
dc.subjectTocopherolen_US
dc.subjectPhenolic compoundsen_US
dc.titleEffect of different microwave power setting on quality of chia seed oil obtained in a cold pressen_US
dc.typeArticleen_US

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