Changes in cold-pressed oil due to roasting of hazelnut kernels
Hazelnut oil is a high-quality nutritional product, especially the oil obtained by cold pressing. Cold-pressed oils generally retain the original chemical composition and nutritional value of the hazelnut kernel. Due to the presence of unsaturated fatty acids, hazelnut oil is subject to oxidative an...
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| Language: | English |
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University of Kragujevac, Faculty of Agronomy, Cacak
2024-01-01
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| Series: | Acta Agriculturae Serbica |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2024/0354-95422458085R.pdf |
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| author | Radovanović Mirjana Kurtić Jelena Petković Marko Miletić Nemanja Đurović Vesna |
| author_facet | Radovanović Mirjana Kurtić Jelena Petković Marko Miletić Nemanja Đurović Vesna |
| author_sort | Radovanović Mirjana |
| collection | DOAJ |
| description | Hazelnut oil is a high-quality nutritional product, especially the oil obtained by cold pressing. Cold-pressed oils generally retain the original chemical composition and nutritional value of the hazelnut kernel. Due to the presence of unsaturated fatty acids, hazelnut oil is subject to oxidative and thermo-oxidative changes depending on whether the oil or kernels have been subjected to inappropriate storage or heat treatment. In this study, the influence of roasting hazelnut kernels at 180 °C for 24 minutes on cold-pressed oil was investigated. Roasting hazelnut kernels caused an increase in acid value in cold-pressed oil, which could indicate hydrolytic changes in triacylglycerols. There was a decrease in the refractive index, which also indicates changes in triacylglycerols and fatty acids. Roasting the kernels had no effect on the content of water and volatile matter. No peroxides were detected either, regardless of whether the kernels were subjected to heat treatment. However, it is clear from the specific absorbance values that the roasting of the hazelnut kernels initiated oxidative processes, and the change in the UV/Vis spectrum clearly indicates that the heat treatment of the kernels led to a deterioration of the oil, possibly as a result of changes in unsaturated bonds. However, the quality parameters of the cold-pressed oil from heat-treated kernels, i.e., the water and volatile matter content as well as the acidity and peroxide values, are in accordance with the regulations, as the changes in these parameters were minor or non-existent. |
| format | Article |
| id | doaj-art-592d2cb8b7c2497d959951ef533f9379 |
| institution | Kabale University |
| issn | 0354-9542 2560-3140 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | University of Kragujevac, Faculty of Agronomy, Cacak |
| record_format | Article |
| series | Acta Agriculturae Serbica |
| spelling | doaj-art-592d2cb8b7c2497d959951ef533f93792025-01-08T14:35:23ZengUniversity of Kragujevac, Faculty of Agronomy, CacakActa Agriculturae Serbica0354-95422560-31402024-01-012958859010.5937/AASer2458085R0354-95422458085RChanges in cold-pressed oil due to roasting of hazelnut kernelsRadovanović Mirjana0https://orcid.org/0000-0003-0337-8706Kurtić Jelena1Petković Marko2https://orcid.org/0000-0001-8490-4602Miletić Nemanja3https://orcid.org/0000-0002-6373-7849Đurović Vesna4https://orcid.org/0000-0003-3448-056XUniversity of Kragujevac, Faculty of Agronomy, Department of Food Technology, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy, Department of Food Technology, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy, Department of Food Technology, Čačak, SerbiaUniversity of Kragujevac, Faculty of Agronomy, Department of Microbial Biotechnology and Plant Protection, Čačak, SerbiaHazelnut oil is a high-quality nutritional product, especially the oil obtained by cold pressing. Cold-pressed oils generally retain the original chemical composition and nutritional value of the hazelnut kernel. Due to the presence of unsaturated fatty acids, hazelnut oil is subject to oxidative and thermo-oxidative changes depending on whether the oil or kernels have been subjected to inappropriate storage or heat treatment. In this study, the influence of roasting hazelnut kernels at 180 °C for 24 minutes on cold-pressed oil was investigated. Roasting hazelnut kernels caused an increase in acid value in cold-pressed oil, which could indicate hydrolytic changes in triacylglycerols. There was a decrease in the refractive index, which also indicates changes in triacylglycerols and fatty acids. Roasting the kernels had no effect on the content of water and volatile matter. No peroxides were detected either, regardless of whether the kernels were subjected to heat treatment. However, it is clear from the specific absorbance values that the roasting of the hazelnut kernels initiated oxidative processes, and the change in the UV/Vis spectrum clearly indicates that the heat treatment of the kernels led to a deterioration of the oil, possibly as a result of changes in unsaturated bonds. However, the quality parameters of the cold-pressed oil from heat-treated kernels, i.e., the water and volatile matter content as well as the acidity and peroxide values, are in accordance with the regulations, as the changes in these parameters were minor or non-existent.https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2024/0354-95422458085R.pdfhazelnut oilroastingoil oxidationtriacylglycerol hydrolysis |
| spellingShingle | Radovanović Mirjana Kurtić Jelena Petković Marko Miletić Nemanja Đurović Vesna Changes in cold-pressed oil due to roasting of hazelnut kernels Acta Agriculturae Serbica hazelnut oil roasting oil oxidation triacylglycerol hydrolysis |
| title | Changes in cold-pressed oil due to roasting of hazelnut kernels |
| title_full | Changes in cold-pressed oil due to roasting of hazelnut kernels |
| title_fullStr | Changes in cold-pressed oil due to roasting of hazelnut kernels |
| title_full_unstemmed | Changes in cold-pressed oil due to roasting of hazelnut kernels |
| title_short | Changes in cold-pressed oil due to roasting of hazelnut kernels |
| title_sort | changes in cold pressed oil due to roasting of hazelnut kernels |
| topic | hazelnut oil roasting oil oxidation triacylglycerol hydrolysis |
| url | https://scindeks-clanci.ceon.rs/data/pdf/0354-9542/2024/0354-95422458085R.pdf |
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