Quality attributes of oil extracted from hazelnuts treated with gaseous ozone

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2024-03-15 DOI:10.3989/gya.0217231

A.S. Demirci, G. Tirpanci Sivri, M. Tunc

引用次数: 0

Abstract

In this study, the impact of ozonation on hazelnut oil quality was investigated. Hazelnuts were exposed to gaseous ozone at different concentrations (3.3 and 10 mg·L−1) and exposure times (30, 60, and 120 min). The fatty acid value and composition remained unchanged. β-sitosterol, campesterol, and ∆5-avenasterol contents were unaffected. With increasing ozone levels and exposure times, there was a slight rise in peroxide value and γ-tocopherol, and a decrease in α-tocopherol. The total phenolic content and antioxidant activity were lower in oil extracted from hazelnuts which had been ozonated for more than 60 min at both doses, compared to the control. Overall, the quality and composition of hazelnut oil remained stable with ozone treatments, depending on the treatment conditions.

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用气态臭氧处理榛子提取的油的质量特性

本研究调查了臭氧对榛子油质量的影响。将榛子暴露于不同浓度（3.3 和 10 mg-L-1）和暴露时间（30、60 和 120 分钟）的气态臭氧中。脂肪酸值和组成保持不变。β-谷甾醇、坎贝酯醇和∆5-芒甾醇的含量未受影响。随着臭氧浓度和暴露时间的增加，过氧化值和γ-生育酚略有上升，而α-生育酚则有所下降。与对照组相比，在两种剂量下臭氧处理超过 60 分钟的榛子萃取油中的总酚含量和抗氧化活性都较低。总的来说，臭氧处理后榛子油的质量和成分保持稳定，具体取决于处理条件。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality