Hazelnut (Corylus avellana L.) skin, a by-product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

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dc.contributor.authorCelik, Omer F.
dc.contributor.authorAktas, Nesimi
dc.contributor.authorTugay, Mehmet I.
dc.contributor.authorTuncil, Yunus E.
dc.date.accessioned2024-02-23T14:24:16Z
dc.date.available2024-02-23T14:24:16Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractDue to its high antioxidant capacity, hazelnut (Corylus avellana L.) skin oil has recently gained great attention. However, its thermal and oxidative characteristics have not been elucidated yet. Here, we determined the thermal and oxidative properties, antioxidant activity and fatty acid composition of hazelnut skin oil (HSO) using differential scanning calorimetry (DSC), spectrophotometry and gas chromatography/mass spectrometry, respectively, and compared those with the oils from natural and roasted hazelnuts. HSO was found to have significantly higher proportions of polyunsaturated fatty acid, compared with oils from natural and roasted hazelnut. HSO had the lowest melting point. Moreover, HSO revealed higher oxidative stability, which can be attributed to its greater antioxidant capacity. These findings indicate that hazelnut skin, a by-product of hazelnut industry, has potential to be utilised in hazelnut oil industry to produce oil possessing high oxidative and thermal stability.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [218O130]en_US
dc.description.sponsorshipAcknowledgments The authors would like to acknowledge the Scientific and Technological Research Council of Turkiye (TUBITAK) (Project number: 218O130) for the funding.en_US
dc.identifier.doi10.1111/ijfs.16371
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.scopus2-s2.0-85149422806en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.16371
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13880
dc.identifier.wosWOS:000945319800001en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal Of Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDifferential Scanning Calorimetryen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectKinetics Of Oxidationen_US
dc.subjectNatural Hazelnut Oilen_US
dc.subjectOxidative Induction Timeen_US
dc.subjectRoasted Hazelnut Oilen_US
dc.titleHazelnut (Corylus avellana L.) skin, a by-product of hazelnut industry, possesses oil with high oxidative and thermal stabilitiesen_US
dc.typeArticleen_US

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