Quality attributes of oil extracted from hazelnuts treated with gaseous ozone

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dc.authoridTirpanci Sivri, Goksel/0000-0001-9192-2825
dc.contributor.authorDemirci, A. S.
dc.contributor.authorSivri, G. Tirpanci
dc.contributor.authorTunc, M.
dc.date.accessioned2024-10-29T17:59:30Z
dc.date.available2024-10-29T17:59:30Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn 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
dc.description.sponsorshipNamik Kemal University Scientific Research Projects Fund; [NKUBAP.03.GA.17.116]
dc.description.sponsorshipThe authors would like to thank Namik Kemal University Scientific Research Projects Fund for the support of the study with the project coded NKUBAP.03.GA.17.116. Special thanks should be given to Mehmet Efe, who is the owner of the PCS Electronics, for his professional guidance and valuable support for ozone applications.
dc.identifier.doi10.3989/gya.0217231
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85190732976
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0217231
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14756
dc.identifier.volume75
dc.identifier.wosWOS:001204395000013
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsejo Superior Investigaciones Cientificas-Csic
dc.relation.ispartofGrasas Y Aceites
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHazelnut oil
dc.subjectLipid profile
dc.subjectOil quality
dc.subjectOzonation
dc.titleQuality attributes of oil extracted from hazelnuts treated with gaseous ozone
dc.typeArticle

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