Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region

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dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.contributor.authorArslan, Mehmet
dc.contributor.authorOksuz, Abdullah
dc.date.accessioned2024-02-23T14:16:16Z
dc.date.available2024-02-23T14:16:16Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractFatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils. (C) 2018 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.en_US
dc.identifier.doi10.1016/j.sjbs.2018.04.005
dc.identifier.endpage344en_US
dc.identifier.issn1319-562X
dc.identifier.issue2en_US
dc.identifier.pmid31485174en_US
dc.identifier.scopus2-s2.0-85044957256en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage340en_US
dc.identifier.urihttps://doi.org/10.1016/j.sjbs.2018.04.005
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12594
dc.identifier.volume26en_US
dc.identifier.wosWOS:000456952100018en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofSaudi Journal Of Biological Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectFree Fatty Acidsen_US
dc.subjectIodine Valueen_US
dc.subjectPeroxide Valueen_US
dc.subjectVegetable Oilen_US
dc.titlePhysicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean regionen_US
dc.typeArticleen_US

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