Quality characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds

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dc.authorscopusid57773493600
dc.authorscopusid6506175498
dc.authorscopusid57192067397
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorAkyol, Enise
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorApaydın, Demet
dc.date.accessioned2023-04-20T08:02:24Z
dc.date.available2023-04-20T08:02:24Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, the characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds at five different doses (0, 2.5, 5.0, 7.5, and 10 kGy) were established. After the irradiation process, the oils of chia seeds were obtained by using cold press technique. Sterol composition, fatty acid composition, tocopherol content, fatty acid value (FAV), peroxide value (PV), and total phenolic content were chosen as test parameters. Gamma irradiation led to the modification of fatty acid content of chia seed oil as a decrease in oleic acid (18:1), linoleic acid (18:2) levels and an increase in palmitic acid (16:0), and stearic acid (18:0) levels were observed. In parallel with the increase of irradiation dose, total monounsaturated and polyunsaturated fatty acids decreased. Phenolic and tocopherol levels decreased significantly (p < 0.05), while FAV and PV increased significantly (p < 0.05) due to irradiation. Regarding sterol compositions; beta-sitosterol was determined as the highest and beta-sitosterol ratio decreased with increasing of irradiation dose. However, no significant changes was detected in the amount of campesterol in the sterol composition depending on the irradiation doses applied (p > 0.01). gamma-irradiation caused a decrease in the total amount of sterol, as well as in the tocopherol content.
dc.identifier.doi10.1002/aocs.12626
dc.identifier.endpage898
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85133212444
dc.identifier.scopusqualityQ2
dc.identifier.startpage891
dc.identifier.urihttps://doi.org/10.1002/aocs.12626
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10901
dc.identifier.volume99
dc.identifier.wosWOS:000819672900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAkyol, Enise
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChia Seed Oil
dc.subjectFatty Acids
dc.subjectGamma Irradiation
dc.subjectOil Quality
dc.subjectTocopherol
dc.subjectFatty-Acid-Composition
dc.subjectSensory Properties
dc.subjectPhysicochemical Properties
dc.subjectSesame
dc.subjectTocopherol
dc.subjectRadiation
dc.subjectPeanut
dc.subjectYield
dc.titleQuality characteristics of oils extracted from gamma-irradiated chia (Salvia hispanica L.) seeds
dc.typeArticle

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