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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Main Authors: Caner Ümit Topçu, Sümeyye Şahin
Format: Article
Language:English
Published: Faculty of Agriculture, Ankara University 2025-01-01
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.
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publisher Faculty of Agriculture, Ankara University
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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