Effect of conventional and microwave heating on the oxidative stability of oil from a wild Turkish hazelnut cultivar (Corylus colurna)


Kiralan M., Sarica E., Ozaydin A., ÖZKAN G., Eren O., Ramadan M. F.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, vol.97, no.4, pp.55-63, 2020 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 4
  • Publication Date: 2020
  • Journal Name: RIVISTA ITALIANA DELLE SOSTANZE GRASSE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Page Numbers: pp.55-63
  • Keywords: Tocols, Phenolic compounds, UV absorption, Corylus colurna, Oxidation, Thermal treatment
  • Süleyman Demirel University Affiliated: Yes

Abstract

The effects of microwave (5, 10, 15, and 20 min at 600 W) and conventional heating (60 degrees C) on the quality and stability of oil extracted from a wild Turkish hazelnut (Corylus colurna) cultivar was performed and compared. Oxidative stability of oil samples was measured by measuring peroxide value (PV) and UV absorption characteristics (K-232 and K-270). Degradation of total phenolics, tocopherols, and fatty acids was also examined 270 during heating experiments. The increase in PV and conjugated dienes (K-232) of conventional-heated oils was higher than that of microwave-heated oils. alpha-Tocopherol is consumed fast during both conventional and microwave heating treatments. Microwave and conventional heating resulted in the degradation of phenolics content in the heated oils.