Influence of different antioxidants and pack materials on oxidative stability of cold pressed poppy seed oil

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dc.contributor.authorOgutcu, M.
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:49:51Z
dc.date.available2025-01-27T20:49:51Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to determine the oxidative stability of cold pressed poppy seed oil (PSO) samples. The PSO samples prepared by adding BHA, tocopherol and oryzanol, were also filled into polyethylene terephthalate (PET), amber glass (AG) and transparent glass (TG) packaging materials. The samples were stored at 4 and 20 degrees C for 9 months and the color differences, free fatty acidity, peroxide value (PV), UV absorbance (K-232 and K-270) and oxidative induction time (OIT) were monitored. As expected, the oil oxidation process was affected by storage temperature, hence the samples stored at 20 degrees C oxidized faster than the samples stored at 4 degrees C. This study revealed that BHA was more effective against oxidation than the other antioxidant additives. Moreover, the samples packaged with AG materials had lower PV values and higher OIT values than the other samples. There was high correlation between PV and OIT (r = 0.88; p = 0.01) and K-232 and OIT (r = 0.84; p = 0.01) measurements. In conclusion, the OIT values obtained from DSC measurements can be applied as an accurate and effective method just as standard titration and UV absorbance methods.
dc.identifier.endpage52
dc.identifier.issn0035-6808
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85019995111
dc.identifier.scopusqualityQ4
dc.identifier.startpage45
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25336
dc.identifier.volume94
dc.identifier.wosWOS:000424728200006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectantioxidant
dc.subjectinduction time
dc.subjectpackaging
dc.subjectoxidation
dc.subjectstorage
dc.subjectcalorimetry
dc.titleInfluence of different antioxidants and pack materials on oxidative stability of cold pressed poppy seed oil
dc.typeArticle

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