Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel

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dc.authorid0000-0003-1240-5358
dc.authorscopusid24576495200
dc.authorscopusid37123314200
dc.authorscopusid6506175498
dc.authorscopusid7004915506
dc.authorscopusid35588196300
dc.authorwosidGhafoor, Kashif/D-5720-2011
dc.authorwosidBabiker, Elfadil/A-4586-2017
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2022-05-11T14:45:01Z
dc.date.available2022-05-11T14:45:01Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractA study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120 degrees C/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. gamma-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and gamma-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils.
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityKing Saud University [RG-1439-016]
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no.(RG-1439-016).
dc.identifier.doi10.5650/jos.ess19205
dc.identifier.endpage428
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue5en_US
dc.identifier.pmid32378548
dc.identifier.scopus2-s2.0-85084327081
dc.identifier.scopusqualityQ3
dc.identifier.startpage423
dc.identifier.urihttps://doi.org/10.5650/jos.ess19205
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9877
dc.identifier.volume69
dc.identifier.wosWOS:000530873800003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectwalnut kernel
dc.subjectroasting
dc.subjectoil
dc.subjectfatty acid
dc.subjecttocopherol
dc.subjectGC
dc.subjectHPLC
dc.subjectRegia L. Cultivars
dc.subjectChemical-Composition
dc.subjectFatty-Acid
dc.subjectOxidative Stability
dc.subjectTocopherols
dc.subjectHazelnuts
dc.titleInfluence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel
dc.typeArticle

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