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- Title
Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği.
- Authors
Kaya, Sema; Bakkalbaşı, Emre; Cavidoğlu, İsa
- Abstract
In this study, pero×ide formation in hazelnut, olive and cottonseed oils was determined under accelerated o×idation conditions (45, 60 and 75°C, 1 mL/s air flow velocity). While hazelnut and olive oils had high oleic acid contents, cottonseed was high in palmitic and linoleic acid contents. Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7 and 37.93 mg/kg, respectively. The kinetic analysis of data showed that reaction order approached to zero with an increase in temperature, and reaction rate constants increased. The activation energies and frequency factors of hazelnut, olive, and cottonseed oils for pero×ide formation were 83.02, 80.85 and 105.90 kJ/mol and 3.98×1012, 2.52×1012 and 2.91×1016 h-1, respectively. Among studied oils, cottonseed oil had a higher activation energy value for pero×ide formation.
- Publication
Academic Food Journal / Akademik GIDA, 2017, Vol 15, Issue 1, p36
- ISSN
1304-7582
- Publication type
Academic Journal
- DOI
10.24323/akademik-gida.305776