Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q1
Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils
International Journal of Food Properties · Eylül 2015
YÖKSİS Kayıtları
Evaluation of Fatty Acid Composition Tocols Profile and Oxidative Stability of Some Fully Refined Edible Oils
International Journal of Food Properties · 2015 SCI-Expanded
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
Evaluation of Fatty Acid Composition Tocols Profile and Oxidative Stability of Some Fully Refined Edible Oils
International Journal of Food Properties · 2015 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Selected mechanical properties and bruise susceptibility of nectarine fruit
2012 ISSN: 1094-2912 SCI-Expanded 4 atıf
Prof. Dr. REFİK POLAT →
Evaluation of Fatty Acid Composition Tocols Profile and Oxidative Stability of Some Fully Refined Edible Oils
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
Screening of Possible In Vitro Neuroprotective Skin Care Antihyperglycemic and Antioxidative Effects of Anchusa undulata L subsp hybrida Ten Coutinho from Turkey and Its Fatty Acid Profile
2015 ISSN: 1094-2912 SCI-Expanded 1 atıf
Prof. Dr. GÖKHAN ZENGİN →
Fatty Acid Composition Total Sugar Content and Anti Diabetic Activity of Methanol and Water Extracts of Nine Different Fruit Tree Leaves Collected from Mediterranean Region of Turkey
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. GÖKHAN ZENGİN →
A Chemometric Approach to Assess the Frying Stability of Cottonseed Oil Blends During Deep Frying Process Fatty Acid Composition and Tocopherol Analyses
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Evaluation of Fatty Acid Composition Tocols Profile and Oxidative Stability of Some Fully Refined Edible Oils
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. HÜSEYİN KARA →
Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5 Hydroxymethylfurfural Contents in Coated Fried Chicken Meat
2016 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Fatty Acid Composition Total Sugar Content and Anti Diabetic Activity of Methanol and Water Extracts of Nine Different Fruit Tree Leaves Collected from Mediterranean Region of Turkey
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Screening of Possible In Vitro Neuroprotective Skin Care Antihyperglycemic and Antioxidative Effects of Anchusa undulata L subsp hybrida Ten Coutinho from Turkey and Its Fatty Acid Profile
2015 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Some physical chemical and rheological properties of sweet sorghum Sorghum bicolor L Moench pekmez molasses
2008 ISSN: 1094-2912 SCI-Expanded 6 atıf
Prof. Dr. MEHMET AKBULUT →
Fatty Acid Composition and i Trans i Fatty Acids in Crisps and Cakes in Turkey s Markets title
2011 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Oxidation on the Stability of Canola Oil Blended with Stinging Nettle Oil at Frying Temperature
2015 ISSN: 1094-2912 SCI-Expanded
Dr. Öğr. Üyesi FATİH DURMAZ →
Heavy Metals Bounding Ability of Pomegranate Punica granatum Peel in Model System
2011 ISSN: 1094-2912 SCI-Expanded
Öğr. Gör. NESİM DURSUN →
Daphne oleoides an alternative source of important sesquiterpenes
2017 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. AHMET UYSAL →
An implementation of central composite design: Effect of microwave and conventional heating techniques on the triglyceride composition and trans isomer formation in corn oil
2017 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. HAMİDE FİLİZ AYYILDIZ →
Formation of polycyclic aromatic hydrocarbons PAHs in beef and lamb kokorec Effects of different animal fats
2017 ISSN: 1094-2912 SSCI
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant capacity and phenolic profile of berry, seed, and skin of Ekşikara (Vitis vinifera L. ) grape: Influence of harvest year and altitude
2017 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. HACER ÇOKLAR →
Heavy Metals Bounding Ability of Pomegranate Punica granatum Peel in Model System
2011 ISSN: 1094-2912 SCI-Expanded 4 atıf
Prof. Dr. COŞKUN SAĞLAM →
Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value
2016 ISSN: 1094-2912 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats
2017 ISSN: 1094-2912 SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Makale Bilgileri
ISSN10942912
Yayın TarihiEylül 2015
Cilt / Sayfa18 · 2064-2076
Scopus ID2-s2.0-84930589301
Erişim🔓 Açık Erişim
Özet
Present study includes evaluation of fatty acid composition, tocols profile, and oxidative stability of some fully refined edible oils. Fully refined sunflower, soybean, corn, hazelnut, peanut, and canola oils were analyzed for fatty acids by capillary gas liquid chromatography, tocols by normal phase-high performance liquid chromatography and oxidative stability by rancimat. Free fatty acid, peroxide value, and iodine value of investigated oils were determined by titrimetric methods. Saturated, mono-, and polyunsaturated fatty acids were found to be in the ranges between 2.03-18.58, 23.39-77.26, and 14.39-58.52%, respectively. Tocols and oxidative stability of the investigated oils were found to be in the ranges between 488.88-913.51 mg kg-1 and 3.05-4.99 h, respectively.
Yazarlar (4)
1
Hamide Filiz Ayyildiz
2
Mustafa Topkafa
3
Huseyin Kara
4
Syed Tufail Hussain Sherazi
Anahtar Kelimeler
Fatty acid composition
Fully refined edible oil
Oxidative stability
Rancimat
Tocols profile
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
University of Sindh
Jamshoro Pakistan
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Properties
Q1
OA
SJR Skoru0,736
H-Index87
YayıncıTaylor and Francis Ltd.
ÜlkeUnited States
Food Science (Q1)
Metrikler
80
Atıf
4
Yazar
5
Anahtar Kelime