A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

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dc.authoriden_US
dc.contributor.authorKaraman, Safa
dc.contributor.authorToker, Ömer Said
dc.contributor.authorÖztürk, İsmet
dc.contributor.authorYalçın, Hasan
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDoğan, Mahmut
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2021-03-20T20:30:50Z
dc.date.available2021-03-20T20:30:50Z
dc.date.issued2014
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn the present study, response surface methodology was conducted for the determination of efects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunfower and hazelnut oils (50:50, v/v). In this respect, peroxide value (PV), free fatty acids (FFAs), p-anisidine value, induction period, and refractive index of mixed oil were investigated. Predictive regression equations were constructed for the estimation of each studied parameter (R2 > 0.861). Te storage period caused a signifcant increase in the peroxide value, FFAs, p-anisidine, and refractive index values of the mixed oil, while it decreased the induction period value of oil (P < 0.01). Te addition of gallic acid signifcantly retarded oxidation (P < 0.05), and in general gallic acid and quercetin were found to be efective for preserving oil against oxidation.en_US
dc.identifier.endpage772en_US
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage759en_US
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TVRZME5UUXdNQT09
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1506
dc.identifier.volume38en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Agriculture and Forestryen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOrman Mühendisliğien_US
dc.titleA response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parametersen_US
dc.typeArticleen_US

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