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- Title
Mikrodalga Isýtmanýn Pirina Yaðýnýn Oksidatif Stabilite ve Yað Asidi Bileþimine Etkisi.
- Authors
BOZKURT, Semra; YAZICI, Uğraşım Melike; BOZBEY, Safiye; YORULMAZ, Aslı
- Abstract
The aim of the work was to determine the effect of microwave heating on oxidative stability and fatty acid composition of olive pomace oil. For this purpose; 50 ml of olive pomace oil was heated in a microwave oven at 350 W, 460 W, 600 W and 700 W power for 1, 3, 5, 7 and 10 minutes. The oxidative stability of the obtained oil samples were determined in rancimat apparatus and their fatty acid compositions were analyzed using a gas chromatograph equipped with a flame ionization detector. Findings revealed that microwave heating did not show statistically significant difference on the fatty acids composition of olive pomace oil. The major fatty acid of olive pomace oil was the oleic acid and it had values ranging among 71.67-72.14% in all samples. Trans fatty acid formation was not observed in any of the samples heated in microwave oven for various power and duration. As a result of microwave heating of olive pomace oil, the induction period showed change depending on different power and time application. However, this change did not show regular decrease or increase and usually occured in fluctuation. Induction periods of oils heated at highest power and longest time (700 W, 10 min) was determined to be shorter when compared to other samples.
- Publication
Journal of Adnan Menderes University, Agricultural Faculty, 2017, Vol 14, Issue 2, p51
- ISSN
1304-7787
- Publication type
Article
- DOI
10.25308/aduziraat.315284