Skip to main content
SpringerLink
Log in

Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The roasting process plays a key role in hazelnut oil production. The optimal roasting conditions for Delisava and Kara Fındık hazelnut cultivars were studied using response surface methodology (RSM). The maximum oil content and minimum values of peroxide value (PV), conjugated diene (K 232), conjugated triene (K 270) values of Delisava and Kara Fındık hazelnut cultivars were used to estimate the production of high-quality oils. The optimal roasting temperature and time for Delisava and Kara Fındık hazelnuts were 114.24 °C for 27.21 min and 123.43 °C for 22.12 min, respectively. Optimal oils were subjected to accelerated oxidation tests (Schaal oven test at 60 °C) and photooxidation at daylight. Under thermal conditions, Kara Fındık oil possesses higher oxidative stability than Delisava oil according to PV, K 232 and K 270 values. Under photooxidation conditions, an opposite trend was noted when Kara Fındık oil exhibited lower oxidative stability in comparison with Delisava oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11
Fig. 12

Similar content being viewed by others

References

  1. Gönenc S, Tanrıvermis H, Bülbül M (2006) Economic assessment of hazelnut production and the importance of supply management approaches in Turkey. J Agric Rural Dev Trop 107:19–32

    Google Scholar 

  2. Guney OI (2014) Turkish hazelnut production and export competition. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 24:23–29

    Google Scholar 

  3. Dundar MS, Altundag H (2004) Selenium content of Turkish hazelnut varieties: Kara Fındık, Tombul and Delisava. J Food Comp Anal 17:707–712

    Article  CAS  Google Scholar 

  4. Özdemir M, Devres O (1999) Turkish hazelnuts: properties and effect of microbiological and chemical changes on quality. Food Rev Int 15:309–333

    Article  Google Scholar 

  5. Stela J, Tihomir M, Krunoslav A, Mate B, Đurđica A, Drago S (2016) Hazelnut oil production using pressing and supercritical CO2 extraction. Hemijska industrija. doi:10.2298/HEMIND150428043J

    Google Scholar 

  6. Ebrahem KS, Richardson D, Tetley R, Mehlenbacher S (1992) Oil content, fatty acid composition, and vitamin E concentration of 17 Hazelnut varieties, compared to other types of nuts and oil seeds. III Int Congr Hazelnut 351:685–692

    Google Scholar 

  7. Alasalvar C, Shahidi F (2008) Tree nuts: composition, phytochemicals, and health effects. CRC Press, Boca Raton

    Google Scholar 

  8. Özdemir M, Devres O (2000) Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng 45:17–24

    Article  Google Scholar 

  9. Saklar S, Katnas S, Ungan S (2001) Determination of optimum hazelnut roasting conditions. Inter J Food Sci Technol 36:271–281

    Article  CAS  Google Scholar 

  10. Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttas HC, Liyanapathirana CM, Rodrigues FB (2003) Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. J Agric Food Chem 51:3797–3805

    Article  CAS  Google Scholar 

  11. Miraliakbari H, Shahidi F (2008) Oxidative stability of tree nut oils. J Agric Food Chem 56:4751–4759

    Article  CAS  Google Scholar 

  12. AOCS (1997) In: Firestone D (ed) Official methods and recommended practices of the American Oil Chemists’ Society, 4th edn. American Oil Chemists’ Society, Champaign

    Google Scholar 

  13. Amaral JS, Casal S, Seabra RM, Oliveira BP (2006) Effects of roasting on hazelnut lipids. J Agric Food Chem 54:1315–1321

    Article  CAS  Google Scholar 

  14. Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z (2011) Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Food Hum Nutr 66:163–168

    Article  CAS  Google Scholar 

  15. Özdemir M, Açkurt F, Yildiz M, Biringen G, Gürcan T, Löker M (2001) Effect of roasting on some nutrients of hazelnuts (Corylus avellena L.). Food Chem 73:185–190

    Article  Google Scholar 

  16. Chandrasekara N, Shahidi F (2011) Oxidative stability of cashew oils from raw and roasted nuts. J Am Oil Chem Soc 88:1197–1202

    Article  CAS  Google Scholar 

  17. Mariod AA, Ahmed SY, Abdelwahab SI, Cheng SF, Eltom AM, Yagoub SO, Gouk SW (2012) Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. Int J Food Sci Technol 47:1737–1743

    Article  CAS  Google Scholar 

  18. Abuzaytoun R, Shahidi F (2006) Oxidative stability of algal oils as affected by their minor components. J Agric Food Chem 54:8253–8260

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We thank scientific research projects fund of Abant Izzet Baysal University (Turkey) for providing fund support of the project under contract Grant Number 2013.09.04.652.

Author information

Authors and Affiliations

  1. Faculty of Engineering and Architecture, Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

    Gülcan Özkan & Erkan Karacabey

  2. Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Bolu, Turkey

    Mustafa Kiralan & Gürkan Çalik

  3. Meat and Milk Board, Ankara, Turkey

    Gürkan Çalik

  4. Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

    Necla Özdemir, Tuba Tat & Ali Bayrak

  5. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt

    Mohamed Fawzy Ramadan

Authors
  1. Gülcan Özkan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mustafa Kiralan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Erkan Karacabey
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Gürkan Çalik
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Necla Özdemir
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Tuba Tat
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Ali Bayrak
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Mohamed Fawzy Ramadan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mohamed Fawzy Ramadan.

Ethics declarations

Conflict of interest

None.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Özkan, G., Kiralan, M., Karacabey, E. et al. Effect of hazelnut roasting on the oil properties and stability under thermal and photooxidation. Eur Food Res Technol 242, 2011–2019 (2016). https://doi.org/10.1007/s00217-016-2699-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2699-8

Keywords

Search

Navigation