2018
DOI: 10.1007/s00217-018-3128-y
|View full text |Cite
|
Sign up to set email alerts
|

Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

4
43
0
28

Year Published

2018
2018
2023
2023

Publication Types

Select...
7
1

Relationship

2
6

Authors

Journals

citations
Cited by 56 publications
(75 citation statements)
references
References 20 publications
4
43
0
28
Order By: Relevance
“…The results showed that RV decreased as oil oxidation increased, depending on the storage time and conditions. The present results are in general compliance with the findings of Lopez et al (1995), Demirci (2009), Turan (2017), Turan (2018b), and Turan (2019), who reported decreasing RV during storage time. The highest RV was recorded for DM compared to CG AND GG (Table 3).…”
Section: Rancimat Valuesupporting
confidence: 93%
See 2 more Smart Citations
“…The results showed that RV decreased as oil oxidation increased, depending on the storage time and conditions. The present results are in general compliance with the findings of Lopez et al (1995), Demirci (2009), Turan (2017), Turan (2018b), and Turan (2019), who reported decreasing RV during storage time. The highest RV was recorded for DM compared to CG AND GG (Table 3).…”
Section: Rancimat Valuesupporting
confidence: 93%
“…On the present study, FFA increased from 0.04% to 0.36% during storage (p˂0.001; Table 3). Ot has been reported by other researcher that the storage period significantly affected FFA content (Turan & İslam, 2016;Koç Güler et al, 2017;Turan, 2018b;Karaosmanoğlu & Üstün, 2019). Fu et al (2016) and Qu et al (2016) reported a higher FFA value for hazelnuts dried in the sun compared to those dried in a DM.…”
Section: Free Fatty Acidsmentioning
confidence: 79%
See 1 more Smart Citation
“…The lower melting point of PUFA explains this latitudinal effect. Moreover, the sun-drying process and storage at room temperature prior to arrival at the IPMA laboratory may have led to some degradation of the PUFAs, which are prone to oxidation and degradation (Schmid et al, 2016;Turan, 2018). Concerning P. binghamiae, a previous study on P. fascia reported a very similar relative FA profile (Khotimchenko, 1998).…”
Section: Fatty Acid Profilementioning
confidence: 99%
“…Genel olarak güneşte kurutma yöntemlerinden beton harmanın, çimen harmandan fındık kurutma için daha uygun olduğu kabul edilmekte, ancak bu konuda günümüze kadar detaylı çalışma bulunmamaktadır (Turan, 2018;Turan ve İslam, 2018). Hatta Türk fındıklarında suni ve doğal kurutma yöntemlerinin meyve kalitesi üzerine etkileri konusunda kapsamlı bilgi bulunmamakla birlikte (Turan, 2017), fındığın fiziksel özellikleri üzerine etkisi konusunda detaylı çalışma maalesef mevcut değildir (Turan ve İslam, 2018).…”
Section: Introductionunclassified