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Journals / Akademik Gıda / 2026 / Cilt: 15 Sayı: 1

Kinetics of Peroxide Formation in Hazelnut, Olive and Cottonseed Oils

Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği

Sema Kaya
Emre Bakkalbaşı
İsa Cavidoğlu
Pages
36–42
Publication Date
2017-04-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Among studied oils, cottonseed oil had a higher activation energy value for peroxide formation.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, peroxide formation in hazelnut, olive and cottonseed oils was determined under accelerated oxidation conditions (45, 60 and 75°C, 1 mL/s air flow velocity).
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Key Findings & Data:Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7 and 37.93 mg/kg, respectively.
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Conclusion & Impact:Among studied oils, cottonseed oil had a higher activation energy value for peroxide formation.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Yağ asidi bileşimi · Tokoferol · Oksidasyon

Abstract

In this study, peroxide formation in hazelnut, olive and cottonseed oils was determined under accelerated oxidation conditions (45, 60 and 75°C, 1 mL/s air flow velocity). While hazelnut and olive oils had high oleic acid contents, cottonseed was high in palmitic and linoleic acid contents. Total tocopherol contents of hazelnut, cottonseed and olive oils were 101.14, 232.7 and 37.93 mg/kg, respectively. The kinetic analysis of data showed that reaction order approached to zero with an increase in temperature, and reaction rate constants increased. The activation energies and frequency factors of hazelnut, olive, and cottonseed oils for peroxide formation were 83.02, 80.85 and 105.90 kJ/mol and 3.98x10 12 , 2.52x10 12 and 2.91x10 16 h -1 , respectively. Among studied oils, cottonseed oil had a higher activation energy value for peroxide formation.

Özet

Bu çalışmada hızlandırılmış oksidasyon koşullarında (45, 60 ve 75°C sıcaklık, 1 mL/s hızında hava akımı) ticari fındık, pamuk ve zeytinyağı örneklerinde peroksit oluşumu araştırılmıştır. Çalışmada kullanılan fındık ve zeytinyağlarının yağ asidi kompozisyonları analizinde yüksek düzeyde oleik asit içerdiği, pamuk yağının ise palmitik ve linoleik asit açısından zengin olduğu saptanmıştır. Fındık, pamuk ve zeytin yağlarının toplam tokoferol içeriklerinin ise sırasıyla, 101.14, 232.7 ve 37.93 mg/kg olduğu tespit edilmiştir. Verilerin kinetik değerlendirilmesi, sıcaklık artışıyla peroksit oluşumunun 0. dereceden reaksiyona yaklaştığını ve reaksiyon hız sabitinin artış gösterdiğini ortaya koymaktadır. Fındık, zeytin ve pamuk yağlarında peroksit oluşumu için gerekli aktivasyon enerjisi değerleri sırasıyla, 83.02, 80.85 ve 105.90 kJ/mol ve frekans faktörü değerleri sırasıyla, 3.98x10 12 , 2.52x10 12 ve 2.91x10 16 h -1 olarak saptanmıştır. Çalışmada kullanılan yağlar arasında pamuk yağının peroksit oluşumu için en yüksek aktivasyon enerjisine gereksinim duyduğu tespit edilmiştir.

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Cite This Article

Kaya, S., Bakkalbaşı, E., Cavidoğlu, İ. (2017). Kinetics of Peroxide Formation in Hazelnut, Olive and Cottonseed Oils. Akademik Gıda, Cilt: 15 Sayı: 1, 36–42. https://doi.org/10.24323/akademik-gida.305776

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