Enrichment of Hazelnut Oil with Several Polyphenols: An Alternative Approach to A New Functional Food

Author:

Şahin Selin1,Bilgin Mehmet1,Gülmez Özge1,Güçlü Kubilay2,Özyürek Mustafa3

Affiliation:

1. Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemical Engineering

2. Adnan Menderes University, Faculty of Arts and Sciences, Department of Chemistry

3. Istanbul University-Cerrahpaşa, Engineering Faculty, Department of Chemistry

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference20 articles.

1. 2) Bodoira, R.M.; Penci, M.C.; Ribotta, P.D.; Martínez, M.L. Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT - Food Sci. Technol. 75, 107-113 (2017).

2. 9) Alasalvar, C.; Shahidi, F.; Ohshima, T.; Wanasundara, U.; Yurttas, C.H.; Liyanapathirana, C.M.; Rodrigues, F.B. Turkish tombul hazelnut (Corylus avellana l.). 2. Lipid characteristics and oxidative stability. J. Agric. Food Chem. 51, 3797-3805 (2003).

3. 11) García, I.; Sarabia, L.; Ortiz, M.C.; Aldama, J.M. Usefulness of D-optimal designs and multicriteria optimization in laborious analytical procedures: Application to the extraction of quinolones from eggs. J. Chromatogr. A 1085, 190-198 (2005).

4. 12) L’Hocine, L.; Pitre, M. Quantitative and qualitative optimization of allergen extraction from peanut and selected tree nuts. Part 1. Screening of optimal extraction conditions using a D-optimal experimental design. Food Chem. 194, 780-786 (2016).

5. 13) Calabrò, M.L.; Galtieri, V.; Cutroneo, P.; Tommasini, S.; Ficarra, P.; Ficarra, R. Study of the extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice. J. Pharm. Biomed. Anal. 35, 349-363 (2004).

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