A response surface methodology study on the effects 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, Omer Said
dc.contributor.authorOzturk, Ismet
dc.contributor.authorYalcin, Hasan
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, Mahmut
dc.date.accessioned2021-03-20T20:15:41Z
dc.date.available2021-03-20T20:15:41Z
dc.date.issued2014
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionOzturk, Ismet/0000-0003-1434-4763; YALCIN, HASAN/0000-0002-1038-1877; Karaman, Safa/0000-0002-1865-661X; SAGDIC, OSMAN/0000-0002-2063-1462; Toker, Omer Said/0000-0002-7304-2071; DOGAN, Mahmut/0000-0003-1639-4641en_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 some stability parameters of mixed oil prepared with sunflower 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 (R-2 > 0.861). The storage period caused a significant 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). The addition of gallic acid significantly retarded oxidation (P < 0.05), and in general gallic acid and quercetin were found to be effective for preserving oil against oxidation.en_US
dc.identifier.doi10.3906/tar-1403-98en_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.urihttp://doi.org/10.3906/tar-1403-98
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1223
dc.identifier.volume38en_US
dc.identifier.wosWOS:000345676800002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSagdic, Osman
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technical Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal Of Agriculture And Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVegetable oilen_US
dc.subjectphenolicsen_US
dc.subjectstorageen_US
dc.subjectoxidationen_US
dc.subjectresponse surface methodologyen_US
dc.titleA response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parametersen_US
dc.typeArticleen_US

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