The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil.

In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO2/kg (winterized) and 12.5 meqO2/kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (nötralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), δ-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had β-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, δ-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized). © Association of Food Scientists & Technologists (India) 2020.