Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics

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dc.contributor.authorCakmak-Arslan, Gulgun
dc.date.accessioned2021-12-01T18:47:21Z
dc.date.available2021-12-01T18:47:21Z
dc.date.issued2022
dc.department[Belirlenecek]en_US
dc.description.abstractHazelnut oil (HO), which is not widely used because its healthy properties are not fully known yet, is an excellent nutrient due to its high content of monounsaturated fatty acids and antioxidants. In this study, the effects of thermal processing on the quality of HO in comparison to extra virgin olive oil (EVOO), which is one of the healthiest and heat-resistant oils, were investigated using Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy. Oil samples were heated at a frying temperature (180 degrees C) for 24 h in periods of 8 h per day and alterations in the spectra of these oils sampled every 2 h were evaluated. The heating process caused decreases in the areas of the bands at 3007 and 722 cm(-1) and the area ratios of 3007/2854 and 722/2854 cm(-1) and increases in the areas of the bands at 987 and 965 cm(-1) and the area ratio of 965/2854 cm(-1) in both oils suggesting the conjugation and cis-trans isomerization of unsaturated fatty acids. In addition, heating caused increases in the areas of the bands at 3475 and 1744 cm(-1) and the ratios of 3475/2854 cm(-1) and 1744/2854 cm(-1), a shift to a lower value in the wavenumber and a broadening of the 1744 cm(-1) band indicating the formation of primary and secondary oxidation products in the heated oils, which were also supported by chemical studies. Most of these changes began earlier in EVOO and all occurred to a higher extent, revealing that HO has a higher thermal stability than EVOO. Principal component analysis and hierarchical cluster analysis confirmed that HO is more resistant to heat than EVOO. These results showed that HO is superior to EVOO and it could be used for frying as a healthier and cheaper oil alternative. This study also indicated that oil oxidation could be monitored easily and rapidly via ATR-FTIR spectroscopy. (C) 2021 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.saa.2021.120461
dc.identifier.issn1386-1425
dc.identifier.issn1873-3557
dc.identifier.pmid34649123en_US
dc.identifier.scopus2-s2.0-85116882426en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1016/j.saa.2021.120461
dc.identifier.urihttps://hdl.handle.net/20.500.12684/10241
dc.identifier.volume266en_US
dc.identifier.wosWOS:000712219300004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorCakmak-Arslan, Gulgun
dc.language.isoenen_US
dc.publisherPergamon-Elsevier Science Ltden_US
dc.relation.ispartofSpectrochimica Acta Part A-Molecular And Biomolecular Spectroscopyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut Oil (HO)en_US
dc.subjectExtra Virgin Olive Oil (EVOO)en_US
dc.subjectAttenuated Total Reflection-Fourieren_US
dc.subjectTransform Infrared (ATR-FTIR) Spectroscopyen_US
dc.subjectPrincipal Component Analysis (PCA)en_US
dc.subjectHierarchical Cluster Analysis (HCA)en_US
dc.subjectOil Oxidationen_US
dc.subjectTransform Infrared-Spectraen_US
dc.subjectCorylus-Avellana L.en_US
dc.subjectEdible Oilsen_US
dc.subjectOxidative Stabilityen_US
dc.subjectSoybean Oilen_US
dc.subjectBiochemical-Characterizationen_US
dc.subjectLipid Characteristicsen_US
dc.subjectAlpha-Tocopherolen_US
dc.subjectPerformanceen_US
dc.subjectVarietiesen_US
dc.titleMonitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometricsen_US
dc.typeArticleen_US

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