Determination of the effect of bitter gourd (<i>Momordica charantia</i> L.) seed oil on the oxidative stability of sunflower oil-Reference-Cited by-同舟云学术

Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil

Published:2024-01-30 Issue:0 Volume:0 Page:
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Dedebaş Tuğba¹^ORCID

Affiliation:

1. Food Technology Department, Bolvadin Vocational School , Afyon Kocatepe University , Afyonkarahisar , Türkiye

Abstract

Abstract The effects of bitter gourd seed oil (Momordica charantia) the storage stability of sunflower oil were examined in the present study. The effects of oxidation and those of the bitter gourd addition on the quality characteristics of the sunflower oils were determined by using classical and spectrophotometric methods during thermal oxidation. The changes of sunflower oil samples added with different concentrations (10 and 20 %) of bitter gourd seed oil were found in Raman and Fourier transform infrared spectroscopy and it was also observed that there was an increase due to secondary oxidation products forming during the storage. Furthermore, the oxidation of sunflower oils was comparatively examined by using nuclear magnetic resonance spectroscopy. As a result of both classical and spectrophotometric analyses, it was determined that the addition of 10 % bitter gourd seed oil enhanced the storage stability of sunflower oil.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2023-0279/pdf

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