The Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

Basit Öğe Kaydı
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorUygur, Aysen
dc.contributor.authorYuceer, Yonca Karagul
dc.date.accessioned2025-01-27T20:31:39Z
dc.date.available2025-01-27T20:31:39Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFlaxseeds were roasted at 1150 W/m(2) radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O-2/kg oil.
dc.description.sponsorshipTurkish Scientific and Technological Research Council (TUBITAK) [212O937]
dc.description.sponsorshipThe authors would like to thank to the Turkish Scientific and Technological Research Council (TUBITAK) for supporting this research (Project No: 212O937) and for the scholarship granted to Aysen UYGUR.
dc.identifier.doi10.1007/s11746-017-2982-2
dc.identifier.endpage884
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85017464512
dc.identifier.scopusqualityQ2
dc.identifier.startpage877
dc.identifier.urihttps://doi.org/10.1007/s11746-017-2982-2
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23229
dc.identifier.volume94
dc.identifier.wosWOS:000401764400012
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectOxidative stability < food and feed science/nutrition and health
dc.subjectChromatography < lipid chemistry/lipid analysis
dc.subjectOilseeds
dc.titleThe Effects of Infrared Roasting on HCN Content, Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu