INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OIL

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dc.authoridYesil-Celiktas, Ozlem/0000-0003-4509-2212
dc.authoridBedir, Erdal/0000-0003-1262-063X
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.contributor.authorYesil-Celiktas, Ozlem
dc.contributor.authorIsleten, Muge
dc.contributor.authorKaragul-Yuceer, Yonca
dc.contributor.authorBedir, Erdal
dc.contributor.authorVardar-Sukan, Fazilet
dc.date.accessioned2025-01-27T20:55:57Z
dc.date.available2025-01-27T20:55:57Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBoth supercritical CO2 and methanolic extracts from the leaves of rosemary (Rosmarinus officinalis) harvested from three different locations of Turkey at four different times of the year were added at a concentration of 100 mg/kg to wheat germ oil. Wheat germ oil samples were stored in an incubator for 10 days at 50C in order to promote oxidation and for the efficacy of the extracts for stabilization purposes to be examined. Degree of oxidation was determined by peroxide and p-anisidine values, which were performed every 2 days. Extracts from Mersin and Canakkale regions performed better results. Additionally, June and September harvests had lower peroxide values. According to the descriptive sensory analysis, both locations and extraction methods were found to effect flavor. Some flavor attributes, such as wheatlike/starchy, fishy and rubbery/metallic changed during storage regardless of locations and extraction methods. Supercritical CO2 extracts performed better results in terms of both oxidation and sensory properties. PRACTICAL APPLICATIONS From the perspective of the food industry, wheat germ oil stabilized with a natural antioxidant such as rosemary can be marketed as a functional product that can create a niche. Rosemary extracts containing higher amounts of rosmarinic acid and carnosic acid should be preferred in order to provide a better shelf life of an edible oil such as wheat germ oil.
dc.description.sponsorshipScientific and Technical Research Council of Turkey [TBAG2479 (104T078)]; Turkish Academy of Sciences
dc.description.sponsorshipThis project is supported by the Scientific and Technical Research Council of Turkey (TBAG2479 (104T078)) and the Turkish Academy of Sciences. NATO grant provided by TUBITAK-BAYG is highly appreciated. We would like to thank to the panel members for their participation and inputs during panel training and product evaluation.
dc.identifier.doi10.1111/j.1745-4557.2009.00282.x
dc.identifier.endpage724
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue6
dc.identifier.scopus2-s2.0-72249121256
dc.identifier.scopusqualityQ1
dc.identifier.startpage709
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2009.00282.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26253
dc.identifier.volume32
dc.identifier.wosWOS:000272658600003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley-Hindawi
dc.relation.ispartofJournal of Food Quality
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRosmarinus-Officinalis Extracts
dc.subjectLipid Oxidation
dc.subjectAntioxidant Activities
dc.subjectNatural Antioxidants
dc.subjectAlpha-Tocopherol
dc.subjectPlant-Extracts
dc.subjectAcid
dc.subjectBulk
dc.subjectDeterioration
dc.subjectStability
dc.titleINFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OIL
dc.typeArticle

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