Physicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorTekin, Leyla
dc.contributor.authorAday, Mehmet Seckin
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T21:04:11Z
dc.date.available2025-01-27T21:04:11Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn order to compare the thermal performances to evaluate suitability for frying, hazelnut oil (HNO), olive pomace oil (OPO), grapeseed oil (GSO) and sunflower oil (SSO) were heated for 5 h / 5 consecutive days at 175 +/- 5 degrees C, and sampled at the end of each day. Free acidity, peroxide value, conjugated dienes, total polar materials, viscosity, and CIE color values were measured. Highest values of free acidity, conjugated dienes, total polar materials and viscosity were observed in grapeseed oil sample. GSO has reached to a very viscous state during the earlier hours of the operation; hence it is not suitable for frying. Better thermal performances have found with HNO and OPO when compared to the control oil, SSO. Therefore, both oils can alternatively be used as new frying oils effectively.
dc.identifier.doi10.3136/fstr.15.519
dc.identifier.endpage524
dc.identifier.issn1344-6606
dc.identifier.issue5
dc.identifier.scopus2-s2.0-72449171484
dc.identifier.scopusqualityQ3
dc.identifier.startpage519
dc.identifier.urihttps://doi.org/10.3136/fstr.15.519
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27576
dc.identifier.volume15
dc.identifier.wosWOS:000272066700008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherKarger
dc.relation.ispartofFood Science and Technology Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectheating
dc.subjecthazelnut oil
dc.subjectolive pomace oil
dc.subjectsunflower oil
dc.subjectgrapeseed oil
dc.subjectperformance
dc.titlePhysicochemical Changes in Hazelnut, Olive Pomace, Grapeseed and Sunflower Oils Heated at Frying Temperatures
dc.typeArticle

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