Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

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dc.authoriden_US
dc.contributor.authorToker, O. S.
dc.contributor.authorOzturk, I.
dc.contributor.authorKaraman, S.
dc.contributor.authorYalcin, H.
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, M.
dc.date.accessioned2021-03-20T20:14:51Z
dc.date.available2021-03-20T20:14:51Z
dc.date.issued2016
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionYALCIN, HASAN/0000-0002-1038-1877; Toker, Omer Said/0000-0002-7304-2071; DOGAN, Mahmut/0000-0003-1639-4641; SAGDIC, OSMAN/0000-0002-2063-1462en_US
dc.description.abstractIn the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid and quercetin) on the major fatty acid composition of vegetable oil prepared by mixing of sunflower and hazelnut oil (50:50, v/v) during storage at a constant temperature (50 degrees C). In this respect, major fatty acid composition (palmitic, stearic, oleic and linoleic acid) of vegetable oil was determined. Predictive regression equations were constructed for the estimation of each studied parameter (R-2>0.735). Storage period caused a significant increase in palmitic acid, stearic acid and oleic acid content of oil while it caused a decrease in the linoleic acid content of the oil (P<0.01) because of the reactions that occurred in the structure of the oil during storage. In general, gallic acid and quercetin were found to be effective on the preservation of oil against oxidation and addition of gallic acid that retarded the change of major fatty acids composition due to oxidation. Multiple response optimisation was performed by considering the change in all major fatty acids simultaneously. According to the results, addition of ellagic acid, gallic acid and quercetin at the concentrations of 20, 46.7 and 33.3%, respectively, in a phenolic mixture (0.1 g) to the oil sample is convenient for decreasing oxidation.en_US
dc.identifier.doi10.3920/QAS2014.0499en_US
dc.identifier.endpage188en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage179en_US
dc.identifier.urihttp://doi.org/10.3920/QAS2014.0499
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1116
dc.identifier.volume8en_US
dc.identifier.wosWOS:000376603000001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSagdic, O.
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfatty acidsen_US
dc.subjectstorageen_US
dc.subjectmultiple response optimisationen_US
dc.subjectoxidationen_US
dc.subjectphenolicsen_US
dc.subjectresponse surface methodologyen_US
dc.subjectvegetable oilen_US
dc.titleChange in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage perioden_US
dc.typeArticleen_US

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