Determination of Physicochemical Properties and Oxidative Stability of Rice Bran Oils

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dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authoridYilmaz, Ismail/0000-0003-1116-0934
dc.authoridApaydın, Demet/0000-0002-7769-849X
dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidDülger, Gizem Çağla/JDW-1340-2023
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidApaydın, Demet/JIE-9792-2023
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorGecgel, Umit
dc.contributor.authorDaglioglu, Orhan
dc.contributor.authorYilmaz, Ismail
dc.contributor.authorArici, Muhammet
dc.contributor.authorGuner, Kadir G.
dc.contributor.authorApaydin, Demet
dc.contributor.authorDulger, Gizem C.
dc.date.accessioned2024-06-12T11:13:41Z
dc.date.available2024-06-12T11:13:41Z
dc.date.issued2017
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this research, it was aimed to determine the effects of stabilization on some physicochemical properties and fatty acid composition of rice bran oil. The rice bran samples (Osmancik and Opela) was stabilized under three ways (microwave, drying oven and microwave + drying oven) including nine conditions (drying oven: 80 degrees C 30 min, 100 degrees C 30 min, 120 degrees C 30 min; microwave : 600 W 1 min, 600 W 2 min, 600 W 3 min; microwave + drying oven: 600 W 2 min microwave -80 degrees C 30 min drying oven, 600 W 2 min microwave -100 degrees C 30 min drying oven, 600 W 2 min microwave -120 degrees C 30 min drying oven). The rice bran oil was obtained by solvent extraction technology. The free fatty acids content, peroxide value, iodine number, saponification number, specific gravity, refractive index, fatty acid composition and the sterol composition of rice bran oil samples were determined. The acidity, peroxide value and iodine number of the oil samples were significantly decreased with the stabilization process applied (p<0,05). In contrast, the saponification number of rice bran oil samples exhibited non-significant changes (p>0,05). beta-sitosterol was detected as the main sterol in rice bran oil.en_US
dc.identifier.endpage102en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85044755785en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage93en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23649
dc.identifier.volume14en_US
dc.identifier.wosWOS:000453165300012en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRice Bran Oilen_US
dc.subjectOxidative Stabilityen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectStabilizationen_US
dc.titleDetermination of Physicochemical Properties and Oxidative Stability of Rice Bran Oilsen_US
dc.typeArticleen_US

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