Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils
In this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid compositio...
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Faculty of Agriculture, Ankara University
2025-01-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/3821122 |
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| author | Caner Ümit Topçu Sümeyye Şahin |
| author_facet | Caner Ümit Topçu Sümeyye Şahin |
| author_sort | Caner Ümit Topçu |
| collection | DOAJ |
| description | In this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid composition, and total antioxidant capacity (TAC) of the hazelnut oil samples were investigated under conditions of accelerated storage. At the beginning of storage, OHO had lower PV, higher AV, TAC and linoleic acid content than CHO and similar FFA, VLOC, palmitic, stearic, and oleic acids contents to CHO. As expected, PV, FFA and AV increased in OHO and CHO during storage, while TAC decreased. No significant difference between OHO and CHO was observed in terms of FFA, TAC, palmitic and stearic acid contents at the accelerated storage condition. When compared to CHO, OHO showed lower oleic acid and higher linoleic acid at the end of storage. During storage, the highest AV and PV were determined in OHO. Results reveal that OHO has lower oxidation stability than CHO. According to these results, it can be recommended to consume the OHO without being exposed to long-term oxidation. |
| format | Article |
| id | doaj-art-17ac6e41f27947b1937ec6d2cf95efb4 |
| institution | Kabale University |
| issn | 1300-7580 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Faculty of Agriculture, Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-17ac6e41f27947b1937ec6d2cf95efb42025-01-31T10:57:51ZengFaculty of Agriculture, Ankara UniversityJournal of Agricultural Sciences1300-75802025-01-0131112613610.15832/ankutbd.145873245Evaluation of Oxidation Stability of Organic and Conventional Hazelnut OilsCaner Ümit Topçuhttps://orcid.org/0000-0002-9522-6939Sümeyye Şahin0https://orcid.org/0000-0002-9344-7690Ordu ÜniversitesiIn this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid composition, and total antioxidant capacity (TAC) of the hazelnut oil samples were investigated under conditions of accelerated storage. At the beginning of storage, OHO had lower PV, higher AV, TAC and linoleic acid content than CHO and similar FFA, VLOC, palmitic, stearic, and oleic acids contents to CHO. As expected, PV, FFA and AV increased in OHO and CHO during storage, while TAC decreased. No significant difference between OHO and CHO was observed in terms of FFA, TAC, palmitic and stearic acid contents at the accelerated storage condition. When compared to CHO, OHO showed lower oleic acid and higher linoleic acid at the end of storage. During storage, the highest AV and PV were determined in OHO. Results reveal that OHO has lower oxidation stability than CHO. According to these results, it can be recommended to consume the OHO without being exposed to long-term oxidation.https://dergipark.org.tr/en/download/article-file/3821122oxidation stabilityorganic hazelnut oilaccelerated storage |
| spellingShingle | Caner Ümit Topçu Sümeyye Şahin Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils Journal of Agricultural Sciences oxidation stability organic hazelnut oil accelerated storage |
| title | Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils |
| title_full | Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils |
| title_fullStr | Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils |
| title_full_unstemmed | Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils |
| title_short | Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils |
| title_sort | evaluation of oxidation stability of organic and conventional hazelnut oils |
| topic | oxidation stability organic hazelnut oil accelerated storage |
| url | https://dergipark.org.tr/en/download/article-file/3821122 |
| work_keys_str_mv | AT canerumittopcu evaluationofoxidationstabilityoforganicandconventionalhazelnutoils AT sumeyyesahin evaluationofoxidationstabilityoforganicandconventionalhazelnutoils |