Effect of date (Phoenix dactylifera L.) seed extract on stability of olive oil

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.date.accessioned2020-03-26T19:02:02Z
dc.date.available2020-03-26T19:02:02Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the antioxidant effect of date (Phoenix dactylifera L., Arecaceae) seed extracts at different concentrations (0.5 %, 1.0 % and 1.5 %) on the oxidative stability of olive oil at 60 degrees C was determined. Butylated hydroxyanisole (BHA) was used as positive control in the experiment. All extracts exhibited antioxidant activity compared to BHA up to 21 days. When antioxidant effect of extract concentrations were compared with BHA, the effect of 0.5 % extract concentration was more remarkable for olive oil up to 21 days. After 14 days of assay, all of seed extracts was effective at 60 degrees C in comparison with control. On the other hand, an important increase was observed in both the peroxide and free fatty acidity values during the experiment period. It concluded that date seed extract could be used as a oxidative inhibitor agent in oil and oil products.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY).en_US
dc.identifier.doi10.1007/s13197-013-1071-2en_US
dc.identifier.endpage1222en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue2en_US
dc.identifier.pmid25694743en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1218en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-013-1071-2
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32033
dc.identifier.volume52en_US
dc.identifier.wosWOS:000351878600071en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
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.subjectDate seed extracten_US
dc.subjectOxidative stabilityen_US
dc.subjectOlive oilen_US
dc.subjectFatty acidsen_US
dc.subjectPeroxideen_US
dc.titleEffect of date (Phoenix dactylifera L.) seed extract on stability of olive oilen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu