Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
Journal of Food Processing and Preservation · Temmuz 2021
YÖKSİS Kayıtları
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2021 SCI-Expanded
Dr. Öğr. Üyesi MAHMUT ÖZGÜR SEZER →
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2021 SCI-Expanded
Prof. Dr. ÜLKÜ AKPINAR →
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep-fat frying: Evaluation with EPR and conventional methods
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2021 SCI
Dr. Öğr. Üyesi MAHMUT ÖZGÜR SEZER →
Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep fat frying: Evaluation with EPR and conventional methods
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Dr. Öğr. Üyesi MAHMUT ÖZGÜR SEZER →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
2018 ISSN: 01458892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiTemmuz 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85105949238
Özet
Deep-fat frying process is a commonly used procedure for food preparation, and the oxidative stability is an important quality issue for frying oils. In this study, the effect of citrus peel extracts (orange, lemon, mandarin) and BHT (butylated hydroxytoluene; a synthetic antioxidant) on oxidative stability of sunflower oil during the deep-fat frying process was investigated. For this purpose; classic chemical wet methods (free fatty acid, peroxide, p-anisidine, conjugated dienes) and a spectroscopic method (Electron Paramagnetic Resonance [EPR] spectroscopy, spin trapping technique) were used. According to both chemical data and EPR spin trapping results, the antioxidant effects of citrus peel extracts were found to be comparable to BHT. Moreover, the antioxidant effect of lemon peel extract was higher than other citrus peel extracts. EPR spin trapping technique can be used as an earlier and more accurate detection method in determining lipid oxidation during repetitive deep-fat frying. Practical applications: Citrus peels, which are among the by-products of the fruit juice industry, have antioxidant properties. For this reason, citrus peels have the potential to improve the safety, quality, and nutritional value of industrial edible oils. In addition, waste can be reduced and value-added products can be produced by the utilization of citrus peels. EPR spectroscopy is the only technique in which lipid radicals, which are the most important indicators of lipid oxidation in industrial edible oils, can be directly and precisely defined. However, today mostly classical methods are used to measure oil quality. The more sensitive detection of oxidation in industrial edible oils may give us a clearer knowledge about the efficiency of the antioxidant source and the conditions under which they can be used.
Yazarlar (4)
1
Sema Aydın
ORCID: 0000-0002-5287-758X
2
Ulku Sayin
3
M. Özgür Sezer
4
Sedat Sayar
Kurumlar
İstanbul Gelişim Üniversitesi
Istanbul Turkey
Mersin Üniversitesi
Mersin Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
7
Atıf
4
Yazar