Quality attributes of oil extracted from hazelnuts treated with gaseous ozone
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Consejo Superior Investigaciones Cientificas-Csic
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the impact of ozonation on hazelnut oil quality was investigated. Hazelnuts were exposed to gaseous ozone at different concentrations (3.3 and 10 mg center dot L-1) and exposure times (30, 60, and 120 min). The fatty acid value and composition remained unchanged. beta-sitosterol, campesterol, and increment 5-avenasterol contents were unaffected. With increasing ozone levels and exposure times, there was a slight rise in peroxide value and gamma-tocopherol, and a decrease in alpha-tocopherol. The total phenolic content and antioxidant activity were lower in oil extracted from hazelnuts which had been ozonated for more than 60 min at both doses, compared to the control. Overall, the quality and composition of hazelnut oil remained stable with ozone treatments, depending on the treatment conditions
Açıklama
Anahtar Kelimeler
Hazelnut oil, Lipid profile, Oil quality, Ozonation
Kaynak
Grasas Y Aceites
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
75
Sayı
1
