Influence of supercritical carbon dioxide and methanolic extracts of rosemary on oxidation and sensory properties of wheat germ oil

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dc.contributor.authorYesil-Celiktas O.
dc.contributor.authorIsleten M.
dc.contributor.authorKaragul-Yuceer Y.
dc.contributor.authorBedir E.
dc.contributor.authorVardar-Sukan F.
dc.date.accessioned2019-10-27T08:35:12Z
dc.date.available2019-10-27T08:35:12Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractBoth supercritical CO2 and methanolic extracts from the leaves of rosemary (Rosmarinus officinalis) harvested from three different locations of Turkey at four different times of the year were added at a concentration of 100 mg/kg to wheat germ oil. Wheat germ oil samples were stored in an incubator for 10 days at 50C in order to promote oxidation and for the efficacy of the extracts for stabilization purposes to be examined. Degree of oxidation was determined by peroxide and p-anisidine values, which were performed every 2 days. Extracts from Mersin and Canakkale regions performed better results. Additionally, June and September harvests had lower peroxide values. According to the descriptive sensory analysis, both locations and extraction methods were found to effect flavor. Some flavor attributes, such as wheatlike/starchy, fishy and rubbery/metallic changed during storage regardless of locations and extraction methods. Supercritical CO2 extracts performed better results in terms of both oxidation and sensory properties. © 2009 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1111/j.1745-4557.2009.00282.x
dc.identifier.endpage724en_US
dc.identifier.issn0146-9428
dc.identifier.issn0146-9428en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage709en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2009.00282.x
dc.identifier.urihttps://hdl.handle.net/11454/27192
dc.identifier.volume32en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleInfluence of supercritical carbon dioxide and methanolic extracts of rosemary on oxidation and sensory properties of wheat germ oilen_US
dc.typeArticleen_US

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