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Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil

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Abstract

Phenolic compounds (gallic acid, ellagic acid and quercetin) and carotenoids (β-carotene and retinol) were used to evaluate effects of antioxidant on refined hazelnut oil. Peroxide value (PV), free fatty acid (FFA), iodine value (IV) and color analysis were made on hazelnut oil 120 days stored in the 40 °C, light and airy condition. In oil sample PV were found at range of 78.1–621.5 (meqO2/kg oil) in the end 120 days. Antioxidant effectiveness in hazelnut oil at the half of the storage period (60th day) was in the order: Quercetin > β-carotene = gallic acid > ellagic acid. Antioxidative effectiveness was not observed in retinol treatment. However, FFA and IVs were determined in the range of 0.65–0.86 (% as oleic acid) and 68–85, respectively, at final storage.

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  1. Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey

    Hasan Yalcin

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  1. Hasan Yalcin
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Correspondence to Hasan Yalcin.

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Yalcin, H. Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil. J. Verbr. Lebensm. 6, 353–358 (2011). https://doi.org/10.1007/s00003-010-0644-5

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  • DOI: https://doi.org/10.1007/s00003-010-0644-5

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