Oxidative Stability of Enriched Walnut Oil With Phenolic Extracts From Walnut Press-Cake Under Accelerated Oxidation Conditions and the Effect of Ultrasound Treatment
| dc.authorid | Bakkalbasi, Emre/0000-0001-9913-1091 | |
| dc.authorscopusid | 10044199400 | |
| dc.contributor.author | Bakkalbasi, Emre | |
| dc.date.accessioned | 2025-05-10T17:33:43Z | |
| dc.date.available | 2025-05-10T17:33:43Z | |
| dc.date.issued | 2019 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Bakkalbasi, Emre] Van Yuzuncu Yil Univ, Dept Food Engn, Fac Engn, Zeve Campus, TR-65080 Van, Turkey | en_US |
| dc.description | Bakkalbasi, Emre/0000-0001-9913-1091 | en_US |
| dc.description.abstract | In this study, the effect of phenolic extract obtained from walnut press-cake on oxidative stability of walnut oil was evaluated. Besides this, the oxidative stability of ultrasound applied walnut oil with added press-cake, as a valuable source of phenolic compounds, was determined. Oxidative stability of walnut oils upon addition of phenolic extracts (50, 100 and 200mg/kg oil) and -tocopherol (100mg/kg oil) was monitored under accelerated oxidation conditions at 65 degrees C for 20day. Total phenolic content (TPC) of walnut press-cake and phenolic extract from walnut press-cake were 58207.3 and 332679.8mgGAE/kg, respectively. All concentrations of phenolic extracts significantly reduced the formation of oxidation products compared to control. Especially, the walnut oils enriched with 200mg/kg phenolic extract showed the highest oxidative stability. While direct enrichment using ultrasonic maceration (1:100) (walnut press-cake:walnut oil) caused a significant increase in TPC of walnut oil (from 9.76 to 78.80mg GAE/kg), ultrasonic macerated walnut oil had low oxidative stability. Results showed that 200mg/kg oil phenolic extracts from walnut press-cake can be successfully used as a natural antioxidant preparate to improve the oxidative stability of walnut oil. | en_US |
| dc.description.sponsorship | Van Yuzuncu Yil University Research Fund [2014-MIM-B169] | en_US |
| dc.description.sponsorship | Financial support for this study was provided by Van Yuzuncu Yil University Research Fund (Project No: 2014-MIM-B169), Turkey. The author would like to thanks Ozay Mentes Yilmaz and Issa Javidipour for helpful technical support. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1007/s11694-018-9917-y | |
| dc.identifier.endpage | 50 | en_US |
| dc.identifier.issn | 2193-4126 | |
| dc.identifier.issn | 2193-4134 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopus | 2-s2.0-85052798788 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 43 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/s11694-018-9917-y | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/13586 | |
| dc.identifier.volume | 13 | en_US |
| dc.identifier.wos | WOS:000459070100005 | |
| dc.identifier.wosquality | Q2 | |
| dc.institutionauthor | Bakkalbasi, Emre | |
| dc.language.iso | en | en_US |
| dc.publisher | Springer | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Oxidative Stability | en_US |
| dc.subject | Phenol Enrichment | en_US |
| dc.subject | Ultrasonic Maceration | en_US |
| dc.subject | Walnut Oil | en_US |
| dc.subject | Walnut Press-Cake | en_US |
| dc.title | Oxidative Stability of Enriched Walnut Oil With Phenolic Extracts From Walnut Press-Cake Under Accelerated Oxidation Conditions and the Effect of Ultrasound Treatment | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication |