Obtaining Ozonated Hazelnut Oil and Determination of the Chemical and Physcical Properties

Abstract

Hazelnuts are an extremely important agricultural product in the world. In this study, for the first time, ozonized hazelnut oil was obtained in appropriate optimization and the use area of ozone was combined with an important product such as hazelnuts. For this purpose, natural hazelnut oil was obtained by cold pressing method (55-60 ̊ C) without any refining and temperature exposure in this study. Natural hazelnut oil with hexan was obtained by adding hexan under the condition of natural hazelnut oil (50 ̊ C, 1000 rpm, 24 hours). Ozonization was applied for 110 minutes in the flow of ozone gas at 7-8 flows. The physical and chemical properties of 5 different oil samples were determined in total. As a result, in paralel with the ozonization process; density, viscosity, peroxide value, moisture content increased, while iodine value naturally decreased. The fracture index, on the other hand, was almost no different. In paralel with the ozonization process, the concentration of vitamin E and insatiable fattyacids was also observed to decrease. In order for the shelf life to be long, extra vitamin E should be added to prevent the formation of radicals in ozone oil contents; storage conditions were found to be 4°C or lower.