Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

Basit Öğe Kaydı
dc.contributor.authorKarakaya, Sibel
dc.contributor.authorSimsek, Sebnem
dc.date.accessioned2019-10-27T21:36:57Z
dc.date.available2019-10-27T21:36:57Z
dc.date.issued2011
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV). The amount of TPC in corn, soybean and olive oils increased significantly with the time increment (p < 0.05). The PV of the oils did not exceed the maximum acceptable limit of 10 mequiv O(2)/kg after 125 min frying except for hazelnut oil (10.64 mequiv O(2)/kg). Deep-fat frying did not cause any significant change in the TP of corn oil, soybean oil and olive oil (p < 0.05). A significant decrease in the antioxidant activity was observed after 50 min frying using hazelnut oil and corn oil (p < 0.05). However, the antioxidant activity of soybean oil and olive oil significantly decreased after 75 and 25 min frying, respectively.en_US
dc.identifier.doi10.1007/s11746-011-1788-x
dc.identifier.endpage1366en_US
dc.identifier.issn0003-021X
dc.identifier.issn0003-021Xen_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1361en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-011-1788-x
dc.identifier.urihttps://hdl.handle.net/11454/46144
dc.identifier.volume88en_US
dc.identifier.wosWOS:000293139200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of the American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDeep fat fryingen_US
dc.subjectPeroxide valueen_US
dc.subjectTotal antioxidant activityen_US
dc.subjectTotal phenolsen_US
dc.subjectTotal polar compoundsen_US
dc.titleChanges in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Fryingen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu