LC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKesen, Songul
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:45:09Z
dc.date.available2025-01-06T17:45:09Z
dc.date.issued2019
dc.description.abstractSunflower oils obtained after frying potatoes for different times (1, 5, and 10) and non-fried oils were analyzed. In total, 43 aroma substances were identified by GC-MS analyses and aldehydes were detected as the main chemical group. The concentration of aldehydes increased with the frying process and among them, (E,E)-2,4-decadienal, (E)-2-heptenal, and hexanal were found to be the major aroma compounds. High performance liquid chromatography with diode array detector, coupled with mass in tandem mode, were employed for quantitative and qualitative analysis of phenolic compounds. Rutin was the major phenolic compound in sunflower oils followed by chlorogenic acid, and they constituted the largest proportion of the total phenolic content in all oil samples. The concentration of phenolic compounds of sunflower oil revealed essential changes during several thermal processes and underwent degradation during heating. Only about 2% of its initial content presented after 10 frying process. Practical applications The present study explores the effects of the deep-fat frying process on aroma and phenolic compositions of sunflower oil. The cooking technique plays a significant role in the expanding global food industry. The findings of the research could be helpful for standardizing and preserving the taste, aroma, and nutritional value of the used oils and foods. Additionally, for the researchers, this study would give insight for identification and qualification phenolic and aroma compounds of sunflower oil.
dc.identifier.doi10.1111/jfpp.13879
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85059664597
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.13879
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3335
dc.identifier.volume43
dc.identifier.wosWOS:000461897400018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectVırgın Olıve Oıl
dc.subjectAntıoxıdant Actıvıty
dc.subjectVolatıle Compounds
dc.subjectFlavonoıds
dc.subjectStabılıty
dc.titleLC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying
dc.typeArticle

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