Please use this identifier to cite or link to this item: http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4143
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dc.contributor.authorTokur, Bahar-
dc.contributor.authorKorkmaz, Koray-
dc.contributor.authorUcar, Yilmaz-
dc.date.accessioned2024-03-15T08:04:19Z-
dc.date.available2024-03-15T08:04:19Z-
dc.date.issued2022-
dc.identifier.citationTokur, B., Korkmaz, K., Uçar, Y. (2022). The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish. J. Food Process Preserv., 46(3). https://doi.org/10.1111/jfpp.16326en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttp://dx.doi.org/10.1111/jfpp.16326-
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000744776900001-
dc.identifier.urihttp://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4143-
dc.descriptionWoS Categories: Food Science & Technologyen_US
dc.descriptionWeb of Science Index: Science Citation Index Expanded (SCI-EXPANDED)en_US
dc.descriptionResearch Areas: Food Science & Technologyen_US
dc.description.abstractIn this study, sage essential oil (EO) was applied to sunflower oil at concentrations of 0.3%, 0.6%, 0.9%, and 1.2% and the impact of the lipid quality of Atlantic bonito, Mediterranean horse mackerel, and anchovy was investigated during frying. As a result of the study, the addition of sage EO in frying oil significantly reduced the peroxide values and thiobarbituric acid values of all fish samples after frying as compared to the control (p < .05). The use of commercial sage EO as natural antioxidants was considered to be significant in preserving levels of eicosapentaenoic acid and docosahexaenoic acid and causes less 18:2 omega 6 in Atlantic bonito and horse mackerel, but not in anchovy. These findings offer evidence that the addition of commercial sage EO into sunflower oil tends to be more effective in preventing lipid oxidation and maintaining EPA and DHA content in Atlantic bonito and horse mackerel during frying. Novelty impact statement Sage essential oil (EO) was able to minimize lipid oxidation in all dark muscle fish. Sage EO addition to sunflower oil influenced fatty acid compositions of dark muscle fish. Sage EO preserved C20:5 omega 3 and C22:6 omega 3 levels in Atlantic bonito and Mediterranean horse mackerel but not in anchovy.en_US
dc.description.sponsorshipOrdu University Scientific Research Projects Coordination Unit (ODU/BAP) [HD-1715]en_US
dc.language.isoengen_US
dc.publisherWILEY-HOBOKENen_US
dc.relation.isversionof10.1111/jfpp.16326en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSARDINE SARDINA-PILCHARDUS, FATTY-ACID-COMPOSITION, OXIDATIVE STABILITY, NATURAL ANTIOXIDANTS, PALM OLEIN, OFFICINALIS EXTRACT, ROSEMARY EXTRACTS, DIFFERENT COOKING, RAINBOW-TROUT, DEEPen_US
dc.titleThe addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fishen_US
dc.typearticleen_US
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.contributor.departmentOrdu Üniversitesien_US
dc.contributor.authorID0000-0002-6770-6652en_US
dc.contributor.authorID0000-0002-7087-5801en_US
dc.contributor.authorID0000-0003-2940-6592en_US
dc.identifier.volume46en_US
dc.identifier.issue3en_US
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