A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

Authors : Safa KARAMAN, Ömer Said TOKER, İsmet ÖZTÜRK, Hasan YALÇIN

Pages : 759-772

Doi:10.3906/tar-1403-98

View : 16 | Download : 7

Publication Date : 2014-12-01

Article Type : Research Paper

Abstract :In the present study, response surface methodology was conducted for the determination of effects of some phenolics insert ignore into journalissuearticles values(gallic acid, ellagic acid, and quercetin); on some stability parameters of mixed oil prepared with sunflower and hazelnut oils insert ignore into journalissuearticles values(50:50, v/v);. In this respect, peroxide value insert ignore into journalissuearticles values(PV);, free fatty acids insert ignore into journalissuearticles values(FFAs);, p-anisidine value, induction period, and refractive index of mixed oil were investigated. Predictive regression equations were constructed for the estimation of each studied parameter insert ignore into journalissuearticles values(R2 > 0.861);. The storage period caused a significant increase in the peroxide value, FFAs, p-anisidine, and refractive index values of the mixed oil, while it decreased the induction period value of oil insert ignore into journalissuearticles values(P < 0.01);. The addition of gallic acid significantly retarded oxidation insert ignore into journalissuearticles values(P < 0.05);, and in general gallic acid and quercetin were found to be effective for preserving oil against oxidation.
Keywords : Vegetable oil, phenolics, storage, oxidation, response surface methodology