Determination of tocopherols, fatty acids and oxidative stability of pecan, walnut and sunflower oils

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dc.contributor.buuauthorDemir, Cevdet
dc.contributor.buuauthorÇetin, Mehmet
dc.contributor.departmentUludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.tr_TR
dc.contributor.orcid0000-0002-9381-0410tr_TR
dc.date.accessioned2021-08-11T12:44:23Z
dc.date.available2021-08-11T12:44:23Z
dc.date.issued1999
dc.description.abstractPecan and walnut oils were extracted by pressing and solvent extraction methods. Fatty acids and tocopherols of oils were determined and oxidation stability of oils was investigated. The results were compared with sunflower oil. Determination of fatty acids was performed by gas chromatography (GG). It was observed that composition of unsaturated fatty acids is high in walnut oil. Tocopherols were determined in oils by high performance liquid chromatography HPLC. Only gamma-tocopherol was found in pecan oil, alpha- gamma- and delta-tocopherols in walnut oil, and alpha- and gamma-tocopherols in sunflower oil. It was observed that more amounts of tocopherols are obtained by pressing. Oxidative stability of oils was followed at 100 degrees C by determining the peroxide value. Walnut oil oxidizes faster than pecan and sunflower oils and the oxidative stability is high in oils obtained by solvent extraction.en_US
dc.identifier.citationDemir, C. ve Çetin, M. (1999). "Determination of tocopherols, fatty acids and oxidative stability of pecan, walnut and sunflower oils". Deutsche Lebensmittel-Rundschau, 95(7), 278-282.en_US
dc.identifier.endpage282tr_TR
dc.identifier.issn0012-0413
dc.identifier.issue7tr_TR
dc.identifier.startpage278tr_TR
dc.identifier.urihttp://hdl.handle.net/11452/21407
dc.identifier.volume95tr_TR
dc.identifier.wos000081858100006tr_TR
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherWissenschaftliche Verlag Mbhen_US
dc.relation.journalDeutsche Lebensmittel-Rundschauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectVegetable-oilsen_US
dc.subjectGas-chromatographyen_US
dc.subjectLipid oxidationen_US
dc.subjectAntioxidantsen_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of tocopherols, fatty acids and oxidative stability of pecan, walnut and sunflower oilsen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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