Increasing Level of Oleic Acid in Vegetable Oil and It's Effects on Oil Quality

Duru, Sinan; Konuşkan, Dilşat Bozdoğan

doi:10.15237/gida.gd14026

Cited by 6 publications

(2 citation statements)

References 26 publications

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“…Thymol showed similar effects as synthetic butylated hydroxytoluene (BHT) to protect poultry feed against lipid oxidation (Luna et al, 2017). In different studies with poultry, the addition of rosemary to layer feeds decreased egg yolk lipid oxidation in and addition of 100 mg rosemary essential oil/kg diet increased the yolk content of oleic acid (Cimrin & Demirel, 2016b;Batista et al, 2017), which is one of the main fatty acids present in oil seeds (Duru & Konuskan, 2014). Malondialdehyde levels in eggs stored for 60 days from layers fed thyme remained at the same levels as in fresh eggs (Botsoglou et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Çimrin

Avsaroglu

Tunca

et al. 2019

Braz. J. Poult. Sci.

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In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48-weeks-old Bovans White layers were randomly allotted to four dietary treatments with four replicates of seven birds each. The treatments consisted of a control diet, containing no additives, and diets with the inclusion of 200 mg synthetic vitamin E/kg, 1000 mg thyme extract/kg and 1000 mg rosemary extract/kg. Dietary treatments did not influence (p>0.05) relative weight loss of eggs stored for 14, 28, and 56 days, except for those from rosemary-fed hens stored at room temperature on d 42, which were significantly lighter than the eggs from vitamin E-and thyme-fed hens (p<0.001). Relative egg weight loss was significantly higher (p<0.001) when stored at room temperature than under refrigeration, independently of storage time. In eggs stored at room temperature, yolk TBARS values were significantly lower (p<0.001) in the eggs of vitamin E-fed hens, whereas no influence (p>0.05) of dietary treatment on yolk TBARS values were detected in refrigerated eggs. The inclusion of the synthetic and both natural antioxidants in layer diets significantly reduced stearic acid (C18: 0) level in the egg yolk. In addition, only natural antioxidants significantly increased yolk levels of palmitoleic acid (C16: 1) and vaccenic acid (C18: 1n7). The results of the present study showed that adequate storage temperature was more effective in improving egg shelf life than feeding layers synthetic or natural antioxidant additives. However, the positive effects of the evaluated natural antioxidants on yolk fatty acid composition suggest their supplementation to layer diets may provide health benefits to the consumer.

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Section: Introductionmentioning

confidence: 99%

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Çimrin

Avsaroglu

Tunca

et al. 2019

Braz. J. Poult. Sci.

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“…As the saturation increases (the number of hydrogen decreases) the heating value decreases [28]. In addition, oils containing high unsaturated fatty acids, especially oils with high oleic acid content, have low viscosity and low melting point, so it is a good raw material for the production of high quality biodiesel with microbial oils in cold climatic conditions [29]. Oxidation resistance is better in vegetable oils with high oleic acid [30].…”

Section: Research Findings and Discussionmentioning

confidence: 99%

Evaluation of biodiesel produced from tea seed oil in terms of fatty acid components

Aydın

ÇALIŞKAN

2020

International Journal of Energy Applications and Technologies

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Factors such as increased energy demand, environmental pollution, energy security and ensuring energy sustainability have accelerated the search for alternative energy. The interest in renewable energy sources has increased with the decrease of oil, oil crises and the increase of environmental awareness. Biodiesel is an alternative energy source that is renewable with chemical methods from vegetable and animal oils. It does not cause CO₂ release and greenhouse effect compared to petro diesel. It is an environmentally friendly fuel. The tea seeds used in this study have been selected as an alternative from the idle tea seed for biodiesel production without harming the cooking oil stock in Turkey, which is an agricultural country where tea growing and tea consumption is increasing. Biodiesel production was investigated with the transesterification method, which is a method that reduces the production cost and viscosity of the oil obtained from tea seeds by using less chemicals to bring the idle tea seeds to the economy in Turkey and in the world.

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The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

Şimşek

Çiçek

Turan

2023

Eur Food Res Technol

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In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract ( GCE ) on the shelf life of Hazelnut Paste ( HP ) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage Time) interaction on Peroxide Number ( PV ), tocopherols, and phenolics ( TPC ) of GCE-HP mixtures was found to be significant ( P < 0.05 ). ARxt factor on Hunter L*, a*, and b* color values, DPPH -radical scavenging activity and antioxidant activity ( AA ), Txt factor on oleic/linoleic acid ratio ( O/L ), and ARxT and ARxt interactions on free fatty acid were more effective ( P < 0.05 ). Regression equations of O/L , PV , AA , and TPC can be used to calculate the shelf life of HP due to high R 2 values (87.14–94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22 °C, increased to 60 days at 0.5%- GCE and 90 days at 25.68 °C at 0.75%- GCE ( R 2 = 87.14%, P < 0.001 ). GCE (0.5–0.75%) was a promising antioxidant in increasing the shelf life of HP.

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Increasing Level of Oleic Acid in Vegetable Oil and It's Effects on Oil Quality

Cited by 6 publications

References 26 publications

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration

Evaluation of biodiesel produced from tea seed oil in terms of fatty acid components

The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste

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