Effect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils

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dc.contributor.authorArifoğlu, Nazan
dc.contributor.authorÖğütcü, Mustafa
dc.date.accessioned2025-01-27T18:59:04Z
dc.date.available2025-01-27T18:59:04Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was conducted to determine the effect of microwave heating on the turbidity, free fatty acids (FFA), peroxide values (PV), conjugated dienes (K232) and trienes (K270) and oxidative induction times (OIT) of hazelnut, canola and corn oils. The OIT values were determined via differential scanning calorimeter (DSC). Microwave heating was applied to oil samples for 3, 5, 10, 15, 20 and 30 min. Untreated oil samples were also analysed. The FFA, PV, K232, and K270 values of all oil samples increased with an increase in microwave heating time while a decrease in the OIT values was detected. Physico-chemical parameters as well as thermal measurements were effective in detecting the oxidative changes occurring in oils during microwave heating. No changes in oil turbidity during microwave heating were determined. Results indicated that oxidation changes occurred in all oil samples. Although there was an increase in the PV and FFA values of the oils, these values still remained within the legal limits required for oils. © 2019 Authors. All rights reserved.
dc.identifier.doi10.24323/akademik-gida.544043
dc.identifier.endpage29
dc.identifier.issn1304-7582
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85105320100
dc.identifier.scopusqualityQ4
dc.identifier.startpage23
dc.identifier.trdizinid373648
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.544043
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/373648
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13142
dc.identifier.volume17
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectCanola oil; Corn oil; Hazelnut oil; Microwave heating; Oxidation
dc.titleEffect of Microwave Heating on Quality Parameters of Hazelnut, Canola and Corn Oils
dc.title.alternativeMikrodalga Isıtmanın Fındık, Kanola ve Mısır Yağı Kalite Parametreleri Üzerindeki Etkisi
dc.typeArticle

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