Changes in chemical composition of some oils extracted from seeds roasted at different temperatures

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dc.contributor.authorSimsek, E.
dc.contributor.authorOzcan, M. M.
dc.contributor.authorArslan, D.
dc.contributor.authorUnver, A.
dc.contributor.authorKanbur, G.
dc.date.accessioned2024-02-23T14:37:28Z
dc.date.available2024-02-23T14:37:28Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractOil seeds are commonly used in cooking, frying and as salad oil and have commercial and economic importance. Since the seeds are roasted before pressing of the oil, changes occur in their composition; thus it is crucial to modify roasting process to minimise adverse effects. This study reflects the effects of different roasting temperatures (90, 150 and 210 degrees C for 10 min. in conventional oven) on the oil constituents and some chemical properties of oils from the seeds of sesame, sunflower, soybean, flaxseed and poppy along with comparison to those of unroasted corresponding seed oils. Lipids from roasted seeds of sesame, flax and soybean exhibited relatively higher viscosity and free fatty acids, than lipids from unroasted seeds. With an increase in roasting temperatures the colour of the oils were slightly darker even though the changes were not significant in most cases. The content of alpha- and gamma-tocopherols in oils (except soybean oil) gradually decreased as roasting temperature increased. beta-tocopherol was higher in the oils of roasted seeds, while the amount of delta-tocopherol showed different trends with roasting depending on the type of seeds. For sesame and poppy oils, after roasting at 210 degrees C, stearic and oleic acids showed higher percentages when compared to the levels in oils roasted at 90 and 150 degrees C.en_US
dc.identifier.doi10.3920/QAS2014.0509
dc.identifier.endpage808en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84945945437en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage801en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2014.0509
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16122
dc.identifier.volume7en_US
dc.identifier.wosWOS:000359701800024en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFatty Acidsen_US
dc.subjectOil Seedsen_US
dc.subjectRoastingen_US
dc.subjectTocopherolsen_US
dc.titleChanges in chemical composition of some oils extracted from seeds roasted at different temperaturesen_US
dc.typeArticleen_US

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