Tiger nut (Cyperus esculentus L.) oil-whale spermaceti wax oleogels with banana and coconut flavors: physicochemical, thermal, and rheological characterization

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dc.authoridYılmaz, Emin / 0000-0003-1527-5042
dc.authoridKeskin Uslu, Eda / 0000-0002-8266-7137
dc.contributor.authorKeskin Uslu, Eda
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:49:34Z
dc.date.available2025-01-27T20:49:34Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to prepare and evaluate coconut (TWO-CO) and banana flavored (TWO-BN) oleogels from cold-pressed tiger nut oil (TO) and whale spermaceti wax (WW) against a control (TWO) sample. The samples had 8.41-8.45 min of gelation times and over 99.00% of oil binding capacities. Their color values (L, a*, b*), free fatty acidities (2.40-2.66% linoleate), and peroxide values (2.12 +/- 0.48-3.43 +/- 0.16 meqO2/kg) were acceptable. X-ray diffraction data proved the presence of beta' type polymorphs in all samples. The mean peak melting temperatures were 35.82, 39.02, and 36.39 degrees C for the TWO, TWO-BN, and TWO-CO, respectively. The rheological frequency sweep test showed storage modulus (G) values of 10-11 kPa for TWO, 13-15 kPa for TWO-BN, and 105-110 kPa for TWO-CO. All samples had structural recovery ability after exposing and ceasing to high shear. Further, all samples have reached the cross-over point (G = G) at around 38-40 degrees C. The samples had 29, 16, and 27 volatile aromatic compounds for the TWO, TWO-BN, and TWO-CO, respectively. In conclusion, this study proved that successful oleogels could be prepared with TO and WW, and these underutilized resources could be alternative players in oleogel industry.
dc.description.sponsorshipCanakkale Onsekiz Mart University, Canakkale, Turkey [FHD-2023-4261]
dc.description.sponsorshipThe authors wish to extend special thanks to Canakkale Onsekiz Mart University for financial support to this study (Canakkale Onsekiz Mart University Scientific Research Project, Canakkale, Turkey, Project Number: FHD-2023-4261).
dc.identifier.doi10.1007/s11696-024-03756-0
dc.identifier.endpage9459
dc.identifier.issn0366-6352
dc.identifier.issn2585-7290
dc.identifier.issue18
dc.identifier.scopus2-s2.0-85208036380
dc.identifier.scopusqualityQ2
dc.identifier.startpage9447
dc.identifier.urihttps://doi.org/10.1007/s11696-024-03756-0
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25227
dc.identifier.volume78
dc.identifier.wosWOS:001345363300001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Int Publ Ag
dc.relation.ispartofChemical Papers
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectTiger nut oil
dc.subjectWhale spermaceti wax
dc.subjectOleogel
dc.subjectRheology
dc.subjectThermal
dc.subjectVolatile
dc.titleTiger nut (Cyperus esculentus L.) oil-whale spermaceti wax oleogels with banana and coconut flavors: physicochemical, thermal, and rheological characterization
dc.typeArticle

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