Findik Zari Yağinin Ekstraksi̇yon Parametreleri̇ni̇n Opti̇mi̇zasyonu Ve Fi̇zi̇koki̇myasal Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Özyurt, Vasfiye Hazal; Tetik, Irmak; Tetik, Pınar; Sarali, Hazal; Ötleş, Semih

doi:10.15237/gida.gd20094

Cited by 2 publications

(2 citation statements)

References 26 publications

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“…The fatty acid composition in both oils was in agreement with the typical ranges provided in the literature. Studies have shown that the fatty acids composition of HOPO were oleic (59.0–54.1%), palmitic (29.7%–17.5%), and linoleic acids (15.5%–7.35%) (de Almeida et al, 2021; Hollander, 2013; Ramli et al, 2008; Ramli et al, 2009), while those of HSO was reported between the ranges of 80.52%–75.2%, 16.2%–9.57%, and 7.43%–6.8%, respectively (Özdemir et al, 2014; Özyurt et al, 2020). Differences in fatty acid composition between the current study and the literature may be due to different growing and processing conditions (Ricaurte et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Oxidative stability of high oleic palm and hazelnut skin oil blends

Akpınar

Estrada

Tekin

et al. 2022

J Americ Oil Chem Soc

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High oleic palm oil (HOPO) with high oleic and palmitic acid contents is a new vegetable oil that needs to find further use in food applications, while hazelnut skin oil (HSO) with high oleic acid content is a by-product of hazelnut oil production and have no commercial value. The aim of the study was to obtain new oil blends for new food formulations with high oxidative stability and low (or reasonable) saturated fatty acid content using HOPO and HSO. For this aim, they were blended in the proportions of 0 to 100% (wt/wt), and fatty acid and tocol compositions, induction period and storage stability of the blends were evaluated. Tocotrienols (560.94 mg/kg) constitute the majority of the tocol content of HOPO, while tocopherols (437.69 mg/kg) were the major tocols of HSO. HOPO has a higher saturated fatty acid composition and lower monounsaturated fatty acids content than HSO. In general, it was determined that increasing the HSO ratio in oil blends reduced their oxidative stabilities, which is most likely because HSO is richer in total unsaturated fatty acids (91.8%) than HOPO (68.4%). In addition, tocotrienols are known to be stronger antioxidants than tocopherols. Although HOPO is rich in γ-tocotrienol, which has a strong antioxidant activity, it also has some disadvantages such as having a high price and containing significant levels of saturated fatty acids (mainly palmitic acid). The optimum blend ratio was then determined as 50% HOPO:50% HSO considering oxidative stability and fatty acid compositions.

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Section: Resultsmentioning

confidence: 99%

Oxidative stability of high oleic palm and hazelnut skin oil blends

Akpınar

Estrada

Tekin

et al. 2022

J Americ Oil Chem Soc

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“…With increasing temperature application, the decrease in b value exceeded 50%. In oil refining, it is known that the deodorization stage, which involves high temperature application, lightens the oil color (Karabulut et al, 2005;Özyurt et al, 2020). Kesen et al (2016) reported a significant decrease in the b value of refined hazelnut oil compared to raw hazelnut oil.…”

Section: Color Values Of Hazelnut Oils Obtained By Pressing At Differ...mentioning

confidence: 99%

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

GÜLER,

KARAOSMANOĞLU

2023

Karadeniz Fen Bilimleri Dergisi

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This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality (GQ) and Levant Quality (LQ) hazelnuts by pressing at 5 different temperatures (i.e. cold pressed, 50 °C, 100 °C, 150 °C and 200 °C). The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 °C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature (20 0C) for LQ. Also, a significant decrease was observed in L* (brightness), b* (yellowness) and color intensity (C*) values with increasing temperature, and a serious color difference (ΔE) emerged in relation to this decrease. In addition, no significant change was observed in a* (redness) and H° (color tone) values (p>0.05). When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

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Findik Zari Yağinin Ekstraksi̇yon Parametreleri̇ni̇n Opti̇mi̇zasyonu Ve Fi̇zi̇koki̇myasal Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Cited by 2 publications

References 26 publications

Oxidative stability of high oleic palm and hazelnut skin oil blends

Oxidative stability of high oleic palm and hazelnut skin oil blends

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

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