Makale detayı · 2018
Thermal Oxidation Kinetics of Refined Hazelnut Oil
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Yıl
- 2018
- ISSN
0003-021X- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
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Özet
İngilizce (OpenAlex)
Abstract In this study, oxidation kinetics of refined hazelnut oil heated at the temperature range from 80 to 180 °C was evaluated. The changes in peroxide value, p‐anisidine value, polymer triglyceride content, α‐tocopherol content, and color values during oxidation were best fitted to zero‐order kinetic model. The rate constants for the p‐anisidine value, polymer triglyceride content, and degradation of α‐tocopherol of hazelnut oil increased at the temperatures between 80 and 160 °C, while the rate constant for peroxide value decreased at the temperatures between 80 and 140 °C. The activation energies for the formation of peroxides (at 80–140 °C), secondary oxidation products such as alkenals, the polymer triglycerides, and degradation of α‐tocopherol were found as 47.49, 29.95, 52.65, and 14.22 kJ mol−1, respectively. The induction period of hazelnut oil was observed to reduce with increasing oxidation times. The increase in the b* value with the oxidation time and temperature was attributed to the fact that the heating process intensified the yellow color of the oil.
Konular
- Free Radicals and Antioxidants
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
Birincil konu Free Radicals and Antioxidants