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Thermal Oxidation Kinetics of Refined Hazelnut Oil
Author(s) -
Solak Rukiye,
Turan Semra,
Kurhan Sebnem,
Erge Hande S.,
Karabulut Ihsan
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12037
Subject(s) - chemistry , peroxide value , thermal oxidation , kinetics , reaction rate constant , tocopherol , peroxide , triglyceride , induction period , polymer , activation energy , lipid oxidation , antioxidant , degradation (telecommunications) , vegetable oil , organic chemistry , nuclear chemistry , catalysis , vitamin e , biochemistry , cholesterol , telecommunications , physics , quantum mechanics , silicon , computer science
In this study, oxidation kinetics of refined hazelnut oil heated at the temperature range from 80 to 180 °C was evaluated. The changes in peroxide value, p ‐anisidine value, polymer triglyceride content, α ‐tocopherol content, and color values during oxidation were best fitted to zero ‐order kinetic model. The rate constants for the p ‐anisidine value, polymer triglyceride content, and degradation of α‐tocopherol of hazelnut oil increased at the temperatures between 80 and 160 °C, while the rate constant for peroxide value decreased at the temperatures between 80 and 140 °C. The activation energies for the formation of peroxides (at 80–140 °C), secondary oxidation products such as alkenals, the polymer triglycerides, and degradation of α‐tocopherol were found as 47.49, 29.95, 52.65, and 14.22 kJ mol −1 , respectively. The induction period of hazelnut oil was observed to reduce with increasing oxidation times. The increase in the b* value with the oxidation time and temperature was attributed to the fact that the heating process intensified the yellow color of the oil.