Quality attributes of oil extracted from hazelnuts treated with gaseous ozone

A.S.  Demirci; G.  Tirpanci Sivri; M. Tunc

doi:10.3989/gya.0217231

Autores/as

A.S. Demirci Department of Food Engineering, Tekirdag Namik Kemal University https://orcid.org/0000-0001-5252-8307
G. Tirpanci Sivri Department of Food Engineering, Tekirdag Namik Kemal University https://orcid.org/0000-0001-9192-2825
M. Tunc Department of Food Engineering, Tekirdag Namik Kemal University https://orcid.org/0000-0002-0617-0938

DOI:

https://doi.org/10.3989/gya.0217231

Palabras clave:

Aceite de avellana, Calidad del aceite, Ozonización, Perfil lipídico

Resumen

En este estudio, se investigó el impacto de la ozonización en la calidad del aceite de avellana. Las avellanas fueron expuestas a ozono gaseoso en diferentes concentraciones (3,3 y 10 mg·L^-1) y tiempos de exposición (30, 60 y 120 min). El valor y la composición de los ácidos grasos se mantuvieron sin cambios. Los contenidos de β-sitosterol, campesterol y ∆5-avenasterol no se vieron afectados. Con el aumento de los niveles de ozono y los tiempos de exposición, hubo un ligero aumento en el valor de peróxidos y γ-tocoferol, y una disminución en el α-tocoferol. El contenido fenólico total y la actividad antioxidante fueron menores en el aceite extraído de avellanas ozonizadas durante más de 60 minutos en ambas dosis, en comparación con el control. En general, la calidad y composición del aceite de avellana se mantuvieron estables con los tratamientos con ozono, dependiendo de las condiciones del tratamiento.

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