Abstract
The roasting process plays a key role in hazelnut oil production. The optimal roasting conditions for Delisava and Kara Findik hazelnut cultivars were studied using response surface methodology (RSM). The maximum oil content and minimum values of peroxide value (PV), conjugated diene (K 232), conjugated triene (K 270) values of Delisava and Kara Findik hazelnut cultivars were used to estimate the production of high-quality oils. The optimal roasting temperature and time for Delisava and Kara Findik hazelnuts were 114.24 °C for 27.21 min and 123.43 °C for 22.12 min, respectively. Optimal oils were subjected to accelerated oxidation tests (Schaal oven test at 60 °C) and photooxidation at daylight. Under thermal conditions, Kara Findik oil possesses higher oxidative stability than Delisava oil according to PV, K 232 and K 270 values. Under photooxidation conditions, an opposite trend was noted when Kara Findik oil exhibited lower oxidative stability in comparison with Delisava oil.
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