| dc.creator |
Ramadan, Mohamed Fawzy |
|
| dc.creator |
ÖZKAN, Gülcan |
|
| dc.creator |
Sarica, Ercan |
|
| dc.creator |
Eren, Omer |
|
| dc.creator |
Ozaydin, Aysegul |
|
| dc.creator |
Kiralan, Mustafa |
|
| dc.date |
2020-10-01T00:00:00Z |
|
| dc.date.accessioned |
2022-05-10T11:29:54Z |
|
| dc.date.available |
2022-05-10T11:29:54Z |
|
| dc.identifier |
d5e93a88-ab06-491f-bdd3-bf660f5c7e7c |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/d5e93a88-ab06-491f-bdd3-bf660f5c7e7c/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/96965 |
|
| dc.description |
The effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was performed and compared. Oxidative stability of oil samples was measured by measuring peroxide value (PV) and UV absorption characteristics (K-232 and K-270). Degradation of total phenolics, tocopherols, and fatty acids was also examined 270 during heating experiments. The increase in PV and conjugated dienes (K-232) of conventional-heated oils was higher than that of microwave-heated oils. alpha-Tocopherol is consumed fast during both conventional and microwave heating treatments. Microwave and conventional heating resulted in the degradation of phenolics content in the heated oils. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna) |
|
| dc.type |
info:eu-repo/semantics/article |
|