Improving the quality of vegetable oils treated with phytochemicals: a comparative study

ŞAHİN SEVGİLİ S., Elhussein E., Gulmez O., Kurtulbas E., Yazar S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.57, sa.11, ss.3980-3987, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 11
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s13197-020-04428-z
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.3980-3987
  • Anahtar Kelimeler: Fats and oils, Functional food, Oxidative stability, Natural additives, Rancimat, OLIVE-OIL, OXIDATIVE STABILITY, NATURAL ANTIOXIDANTS, PHENOLIC-COMPOUNDS, EDIBLE OILS, STABILIZATION, COMPONENTS, OLEUROPEIN, EXTRACTION
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Evet

Özet

In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.