Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
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
PROFESÖR 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
PROFESÖR HÜSEYİN KARA →
Makale Bilgileri
DergiInternational Journal of Food Properties
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
Metrikler
64
Atıf
4
Yazar
5
Anahtar Kelime