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Year 2019, Volume: 34 Issue: 1, 61 - 68, 30.06.2019

Abstract

References

  • Achat, S., Tomao, V., Madani, K., Chibane, M., Elmaataoui, M., Dangles, O., & Chemat, F. (2012). Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. Ultrasonics Sonochemistry, 19(4), 777–786.
  • Adhvaryu, A., Erhan, S. Z., Liu, Z. S., & Perez, J. M. (2000). Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta, 364(1–2), 87–97.
  • Aktaş, N., Uzlaşır, T., & Tunçil, Y. E. (2018). Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil. Thermochimica Acta, 669, 109–115.
  • Aluyor, E., & Ori-Jesu, M. (2002). African journal of biotechnology. African Journal of Biotechnology (Vol. 7). Academic Journals.
  • Artajo, L. S., Romero, M. P., Morelló, J. R., & Motilva, M. J. (2006). Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index. Journal of Agricultural and Food Chemistry, 54(16), 6079–6088.
  • Bodoira, R. M., Penci, M. C., Ribotta, P. D., & Martínez, M. L. (2017). Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT - Food Science and Technology, 75, 107–113. Chiavaro, E. (n.d.). Differential Scanning Calorimetry : Applications in Fat and Oil Technology.
  • Chiou, A., Kalogeropoulos, N., Salta, F. N., Efstathiou, P., & Andrikopoulos, N. K. (2009). Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT - Food Science and Technology, 42(6), 1090–1097.
  • Delfanian, M., Kenari, R. E., & Sahari, M. A. (2015). Antioxidant Activity of Loquat ( Eriobotrya japonica Lindl.) Fruit Peel and Pulp Extracts in Stabilization of Soybean Oil During Storage Conditions. International Journal of Food Properties, 18(12), 2813–2824.
  • Farag, R. S., Mahmoud, E. A., & Basuny, A. M. (2007). Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. International Journal of Food Science & Technology, 42(1), 107–115.
  • Farhoosh, R. (2007). The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf-Life Prediction of Soybean Oil. Journal of the American Oil Chemists’ Society, 84(3), 205–209.
  • Farhoosh, R., & Hoseini-Yazdi, S.-Z. (2014). Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test. Journal of the American Oil Chemists’ Society, 91(2), 281–293.
  • Farhoosh, R., Niazmand, R., Rezaei, M., & Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology, 110(6), 587–592.
  • Fátima Paiva-Martins, *,†,‡, Rui Correia, ‡, Susana Félix, ‡, Pedro Ferreira, § and, & Gordon‖, M. H. (2007). Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves.
  • Flora, S. J. S. (2009). Structural, chemical and biological aspects of antioxidants for strategies against metal and metalloid exposure. Oxidative Medicine and Cellular Longevity, 2(4), 191–206.
  • Franco, D., Pateiro, M., Amado, I. R., López Pedrouso, M., Zapata, C., Vázquez, J. A., & Lorenzo, J. M. (2016). Antioxidant ability of potato ( Solanum tuberosum ) peel extracts to inhibit soybean oil oxidation. European Journal of Lipid Science and Technology, n/a-n/a.
  • Frega, N., Mozzon, M., & Lercker, G. (1999). Effects of free fatty acids on oxidative stability of vegetable oil. Journal of the American Oil Chemists’ Society, 76(3), 325–329.
  • Guillén, M. D., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77(4), 503–510.
  • Hasenhuettl, G. L., & Wan, P. J. (1992). Temperature effects on the determination of oxidative stability with the metrohm rancimat. Journal of the American Oil Chemists’ Society, 69(6), 525–527.
  • Jaber, H., Ayadi, M., Makni, J., Rigane, G., Sayadi, S., & Bouaziz, M. (2012). Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves. European Journal of Lipid Science and Technology, 114(11), 1274–1283.
  • Jannat, B., Oveisi, M., Sadeghi, N., Behfar, A., Hajimahmoodi, M., Jannat, F., & Khoshnamfar, S. (2010). Shelf Life Prediction of Infant Formula by Using Rancidity Test. Iranian Journal of Pharmaceutical Research, 0(0), 269–273.
  • Japón-Luján, R., Janeiro, P., & Castro, M. D. L. de. (2008). Solid−Liquid Transfer of Biophenols from Olive Leaves for the Enrichment of Edible Oils by a Dynamic Ultrasound-Assisted Approach.
  • Japón-Luján, R., & Luque de Castro, M. D. (2008). Liquid–Liquid Extraction for the Enrichment of Edible Oils with Phenols from Olive Leaf Extracts. Journal of Agricultural and Food Chemistry, 56(7), 2505–2511.
  • Jimenez, P., Masson, L., Barriga, A., Chávez, J., & Robert, P. (2011). Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction. European Journal of Lipid Science and Technology, 113(4), 497–505.
  • Karoui, I. J., Msaada, K., Abderrabba, M., & Marzouk, B. (2016). Bioactive Compounds and Antioxidant Activities of Thyme- Enriched Refined Corn Oil. J. Agr. Sci. Tech, 18, 79–91.
  • Kowalski, B., Ratusz, K., Kowalska, D., & Bekas, W. (2004). Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry andRancimat measurements. European Journal of Lipid Science and Technology, 106(3), 165–169.
  • Kurtulbaş, E., Bilgin, M., & Şahin, S. (2018). Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies. Industrial Crops and Products, 124, 593–599.
  • Läubli, M. W., & Bruttel, P. A. (1986). Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method. Journal of the American Oil Chemists’ Society, 63(6), 792–795.
  • Liang, C., & Schwarzer, K. (1998). Comparison of four accelerated stability methods for lard and tallow with and without antioxidants. Journal of the American Oil Chemists’ Society, 75(10), 1441–1443.
  • Mei, W., Ismail, A., Esa, N., Akowuah, G., Wai, H., & Seng, Y. (2014). The Effectiveness of Rambutan (Nephelium lappaceum L.) Extract in Stabilization of Sunflower Oil under Accelerated Conditions. Antioxidants, 3(2), 371–386.
  • Oroian, M., & Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74, 10–36.
  • Ostrowska-Ligeza, E., Bekas, W., Kowalska, D., Lobacz, M., Wroniak, M., & Kowalski, B. (2010). Kinetics of commercial olive oil oxidation: Dynamic differential scanning calorimetry and Rancimat studies. European Journal of Lipid Science and Technology, 112(2), 268–274.
  • Peñalvo, G. C., Robledo, V. R., Callado, C. S.-C., Santander-Ortega, M. J., Castro-Vázquez, L., Victoria Lozano, M., & Arroyo-Jiménez, M. M. (2016). Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chemistry, 197, 509–515.
  • Polavka, J., Paligová, J., Cvengroš, J., & Simon, P. (2005). Oxidation stability of methyl esters studied by differential thermal analysis and rancimat. Journal of the American Oil Chemists’ Society, 82(7), 519–524.
  • Qi, B., Zhang, Q., Sui, X., Wang, Z., Li, Y., & Jiang, L. (2016). Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation. Food Chemistry, 194, 601–607.
  • Rafiee, Z., Jafari, S. M., Alami, M., & Khomeiri, M. (2012). Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil. J. Agr. Sci. Tech, 14, 1497–1509.
  • Şahin, S., Bilgin, M., Sayım, E., & Güvenilir, B. (2017). Effects of natural antioxidants in the improvement of corn oil quality: olive leaf vs. lemon balm. International Journal of Food Science & Technology, 52(2), 374–380.
  • Şahin, S., Sayim, E., & Samli, R. (2017). Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract. Korean Journal of Chemical Engineering, 34(8), 2284–2292.
  • Şahin, S., Sayım, E., & Bilgin, M. (2017). Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil. Journal of Food Science and Technology, 54(6), 1721–1728.
  • Salta, F. N., Mylona, A., Chiou, A., Boskou, G., & Andrikopoulos, N. K. (2007). Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract. Food Science and Technology International, 13(6), 413–421.
  • Sánchez de Medina, V., Priego-Capote, F., Jiménez-Ot, C., & Luque de Castro, M. D. (2011). Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition. Journal of Agricultural and Food Chemistry, 59(21), 11432–11441.
  • Shahidi, F. (2000). Antioxidants in food and food antioxidants. Nahrung/Food, 44(3), 158–163.
  • Taghvaei, M., & Jafari, S. M. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology, 52(3), 1272–1282.
  • Tengku-Rozaina, T. M., & Birch, E. J. (2016). Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry. European Journal of Lipid Science and Technology, 118(7), 1053–1061.
  • Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry, 85(4), 623–632.
  • Velasco, J., & Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology, 104(9–10), 661–676.
  • Warner, K., & Frankel, E. N. (1987). Effects of β-carotene on light stability of soybean oil. Journal of the American Oil Chemists’ Society, 64(2), 213–218.
  • Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147.
  • Yanishlieva, N. V., & Marinova, E. M. (2001). Stabilisation of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol, 103, 752–767.

Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri

Year 2019, Volume: 34 Issue: 1, 61 - 68, 30.06.2019

Abstract

Yenilebilir
yağların çeşitli saklama koşulları altında ya da ısınmaya aşırı maruz kalması
gibi durumlarda, zincir reaksiyonlarının neden olduğu oksidasyon
reaksiyonlarından kaynaklanan acıma gibi bir problem ortaya çıkmaktadır. Bu
nedenle, söz konusu bozulmayı önlemek veya geciktirmek için ilgili ürünlere
antioksidatif katkılar uygulanır. BHA (butillenmiş hidroksianisol), BHT
(bütillenmiş hidroksitoluen) ve TBHQ (tersiyer bütil hidrokinon) gibi sentetik
antioksidanlar uzun yıllardan beri lipid oksidasyonunun sebep olduğu bozunmanın
gelişimini geciktirmek için gıda katkı maddesi olarak kullanılmaktadırlar.
Bununla birlikte son zamanlarda yapılan araştırmalar sentetik antioksidanların
kullanımıyla ilgili olarak güvenlik kaygılarını ve sağlık risklerini (toksik ve
kanserojen etkiler) göstermektedir. Yenilebilir bitkilerin fitokimyasallarından
elde edilen doğal antioksidan maddelerin, daha güvenli olduğuna ve sentetik
antioksidanlara kıyasla ek sağlık yararları ve daha etkili olabileceğine
inanılmaktadır. Doğal antioksidanların insanların yiyeceklerle karıştırdığı ve
yüzyıllarca tükettiği katkı maddeleri olması nedeniyle, tüketici tarafından
güvenli olduğu zaten bilinmektedir. Sonuç olarak, yenilebilir yağ ürünlerinin
stabilizasyonunun incelenmesi tüketici ile ilgili sağlık endişeleri nedeniyle
araştırmaya değer bir alandır.

References

  • Achat, S., Tomao, V., Madani, K., Chibane, M., Elmaataoui, M., Dangles, O., & Chemat, F. (2012). Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. Ultrasonics Sonochemistry, 19(4), 777–786.
  • Adhvaryu, A., Erhan, S. Z., Liu, Z. S., & Perez, J. M. (2000). Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta, 364(1–2), 87–97.
  • Aktaş, N., Uzlaşır, T., & Tunçil, Y. E. (2018). Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil. Thermochimica Acta, 669, 109–115.
  • Aluyor, E., & Ori-Jesu, M. (2002). African journal of biotechnology. African Journal of Biotechnology (Vol. 7). Academic Journals.
  • Artajo, L. S., Romero, M. P., Morelló, J. R., & Motilva, M. J. (2006). Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index. Journal of Agricultural and Food Chemistry, 54(16), 6079–6088.
  • Bodoira, R. M., Penci, M. C., Ribotta, P. D., & Martínez, M. L. (2017). Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT - Food Science and Technology, 75, 107–113. Chiavaro, E. (n.d.). Differential Scanning Calorimetry : Applications in Fat and Oil Technology.
  • Chiou, A., Kalogeropoulos, N., Salta, F. N., Efstathiou, P., & Andrikopoulos, N. K. (2009). Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT - Food Science and Technology, 42(6), 1090–1097.
  • Delfanian, M., Kenari, R. E., & Sahari, M. A. (2015). Antioxidant Activity of Loquat ( Eriobotrya japonica Lindl.) Fruit Peel and Pulp Extracts in Stabilization of Soybean Oil During Storage Conditions. International Journal of Food Properties, 18(12), 2813–2824.
  • Farag, R. S., Mahmoud, E. A., & Basuny, A. M. (2007). Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. International Journal of Food Science & Technology, 42(1), 107–115.
  • Farhoosh, R. (2007). The Effect of Operational Parameters of the Rancimat Method on the Determination of the Oxidative Stability Measures and Shelf-Life Prediction of Soybean Oil. Journal of the American Oil Chemists’ Society, 84(3), 205–209.
  • Farhoosh, R., & Hoseini-Yazdi, S.-Z. (2014). Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test. Journal of the American Oil Chemists’ Society, 91(2), 281–293.
  • Farhoosh, R., Niazmand, R., Rezaei, M., & Sarabi, M. (2008). Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and Technology, 110(6), 587–592.
  • Fátima Paiva-Martins, *,†,‡, Rui Correia, ‡, Susana Félix, ‡, Pedro Ferreira, § and, & Gordon‖, M. H. (2007). Effects of Enrichment of Refined Olive Oil with Phenolic Compounds from Olive Leaves.
  • Flora, S. J. S. (2009). Structural, chemical and biological aspects of antioxidants for strategies against metal and metalloid exposure. Oxidative Medicine and Cellular Longevity, 2(4), 191–206.
  • Franco, D., Pateiro, M., Amado, I. R., López Pedrouso, M., Zapata, C., Vázquez, J. A., & Lorenzo, J. M. (2016). Antioxidant ability of potato ( Solanum tuberosum ) peel extracts to inhibit soybean oil oxidation. European Journal of Lipid Science and Technology, n/a-n/a.
  • Frega, N., Mozzon, M., & Lercker, G. (1999). Effects of free fatty acids on oxidative stability of vegetable oil. Journal of the American Oil Chemists’ Society, 76(3), 325–329.
  • Guillén, M. D., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77(4), 503–510.
  • Hasenhuettl, G. L., & Wan, P. J. (1992). Temperature effects on the determination of oxidative stability with the metrohm rancimat. Journal of the American Oil Chemists’ Society, 69(6), 525–527.
  • Jaber, H., Ayadi, M., Makni, J., Rigane, G., Sayadi, S., & Bouaziz, M. (2012). Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves. European Journal of Lipid Science and Technology, 114(11), 1274–1283.
  • Jannat, B., Oveisi, M., Sadeghi, N., Behfar, A., Hajimahmoodi, M., Jannat, F., & Khoshnamfar, S. (2010). Shelf Life Prediction of Infant Formula by Using Rancidity Test. Iranian Journal of Pharmaceutical Research, 0(0), 269–273.
  • Japón-Luján, R., Janeiro, P., & Castro, M. D. L. de. (2008). Solid−Liquid Transfer of Biophenols from Olive Leaves for the Enrichment of Edible Oils by a Dynamic Ultrasound-Assisted Approach.
  • Japón-Luján, R., & Luque de Castro, M. D. (2008). Liquid–Liquid Extraction for the Enrichment of Edible Oils with Phenols from Olive Leaf Extracts. Journal of Agricultural and Food Chemistry, 56(7), 2505–2511.
  • Jimenez, P., Masson, L., Barriga, A., Chávez, J., & Robert, P. (2011). Oxidative stability of oils containing olive leaf extracts obtained by pressure, supercritical and solvent-extraction. European Journal of Lipid Science and Technology, 113(4), 497–505.
  • Karoui, I. J., Msaada, K., Abderrabba, M., & Marzouk, B. (2016). Bioactive Compounds and Antioxidant Activities of Thyme- Enriched Refined Corn Oil. J. Agr. Sci. Tech, 18, 79–91.
  • Kowalski, B., Ratusz, K., Kowalska, D., & Bekas, W. (2004). Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry andRancimat measurements. European Journal of Lipid Science and Technology, 106(3), 165–169.
  • Kurtulbaş, E., Bilgin, M., & Şahin, S. (2018). Assessment of lipid oxidation in cottonseed oil treated with phytonutrients: Kinetic and thermodynamic studies. Industrial Crops and Products, 124, 593–599.
  • Läubli, M. W., & Bruttel, P. A. (1986). Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method. Journal of the American Oil Chemists’ Society, 63(6), 792–795.
  • Liang, C., & Schwarzer, K. (1998). Comparison of four accelerated stability methods for lard and tallow with and without antioxidants. Journal of the American Oil Chemists’ Society, 75(10), 1441–1443.
  • Mei, W., Ismail, A., Esa, N., Akowuah, G., Wai, H., & Seng, Y. (2014). The Effectiveness of Rambutan (Nephelium lappaceum L.) Extract in Stabilization of Sunflower Oil under Accelerated Conditions. Antioxidants, 3(2), 371–386.
  • Oroian, M., & Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74, 10–36.
  • Ostrowska-Ligeza, E., Bekas, W., Kowalska, D., Lobacz, M., Wroniak, M., & Kowalski, B. (2010). Kinetics of commercial olive oil oxidation: Dynamic differential scanning calorimetry and Rancimat studies. European Journal of Lipid Science and Technology, 112(2), 268–274.
  • Peñalvo, G. C., Robledo, V. R., Callado, C. S.-C., Santander-Ortega, M. J., Castro-Vázquez, L., Victoria Lozano, M., & Arroyo-Jiménez, M. M. (2016). Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chemistry, 197, 509–515.
  • Polavka, J., Paligová, J., Cvengroš, J., & Simon, P. (2005). Oxidation stability of methyl esters studied by differential thermal analysis and rancimat. Journal of the American Oil Chemists’ Society, 82(7), 519–524.
  • Qi, B., Zhang, Q., Sui, X., Wang, Z., Li, Y., & Jiang, L. (2016). Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation. Food Chemistry, 194, 601–607.
  • Rafiee, Z., Jafari, S. M., Alami, M., & Khomeiri, M. (2012). Antioxidant Effect of Microwave-assisted Extracts of Olive Leaves on Sunflower Oil. J. Agr. Sci. Tech, 14, 1497–1509.
  • Şahin, S., Bilgin, M., Sayım, E., & Güvenilir, B. (2017). Effects of natural antioxidants in the improvement of corn oil quality: olive leaf vs. lemon balm. International Journal of Food Science & Technology, 52(2), 374–380.
  • Şahin, S., Sayim, E., & Samli, R. (2017). Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract. Korean Journal of Chemical Engineering, 34(8), 2284–2292.
  • Şahin, S., Sayım, E., & Bilgin, M. (2017). Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil. Journal of Food Science and Technology, 54(6), 1721–1728.
  • Salta, F. N., Mylona, A., Chiou, A., Boskou, G., & Andrikopoulos, N. K. (2007). Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract. Food Science and Technology International, 13(6), 413–421.
  • Sánchez de Medina, V., Priego-Capote, F., Jiménez-Ot, C., & Luque de Castro, M. D. (2011). Quality and Stability of Edible Oils Enriched with Hydrophilic Antioxidants from the Olive Tree: The Role of Enrichment Extracts and Lipid Composition. Journal of Agricultural and Food Chemistry, 59(21), 11432–11441.
  • Shahidi, F. (2000). Antioxidants in food and food antioxidants. Nahrung/Food, 44(3), 158–163.
  • Taghvaei, M., & Jafari, S. M. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology, 52(3), 1272–1282.
  • Tengku-Rozaina, T. M., & Birch, E. J. (2016). Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry. European Journal of Lipid Science and Technology, 118(7), 1053–1061.
  • Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chemistry, 85(4), 623–632.
  • Velasco, J., & Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology, 104(9–10), 661–676.
  • Warner, K., & Frankel, E. N. (1987). Effects of β-carotene on light stability of soybean oil. Journal of the American Oil Chemists’ Society, 64(2), 213–218.
  • Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147.
  • Yanishlieva, N. V., & Marinova, E. M. (2001). Stabilisation of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol, 103, 752–767.
There are 48 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Article
Authors

Selin Şahin Sevgili 0000-0002-9989-9823

Publication Date June 30, 2019
Published in Issue Year 2019 Volume: 34 Issue: 1

Cite

APA Şahin Sevgili, S. (2019). Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri. Çukurova Tarım Ve Gıda Bilimleri Dergisi, 34(1), 61-68.
AMA Şahin Sevgili S. Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri. Çukurova J. Agric. Food. Sciences. June 2019;34(1):61-68.
Chicago Şahin Sevgili, Selin. “Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi 34, no. 1 (June 2019): 61-68.
EndNote Şahin Sevgili S (June 1, 2019) Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri. Çukurova Tarım ve Gıda Bilimleri Dergisi 34 1 61–68.
IEEE S. Şahin Sevgili, “Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri”, Çukurova J. Agric. Food. Sciences, vol. 34, no. 1, pp. 61–68, 2019.
ISNAD Şahin Sevgili, Selin. “Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri”. Çukurova Tarım ve Gıda Bilimleri Dergisi 34/1 (June 2019), 61-68.
JAMA Şahin Sevgili S. Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri. Çukurova J. Agric. Food. Sciences. 2019;34:61–68.
MLA Şahin Sevgili, Selin. “Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri”. Çukurova Tarım Ve Gıda Bilimleri Dergisi, vol. 34, no. 1, 2019, pp. 61-68.
Vancouver Şahin Sevgili S. Doğal Katkı Maddelerinin Bitkisel Yağların Stabilitelerine Etkileri. Çukurova J. Agric. Food. Sciences. 2019;34(1):61-8.

From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.