Emin YILMAZ - Academia.edu (original) (raw)
Papers by Emin YILMAZ
Grasas Y Aceites, Jun 5, 2017
The aims of this study were to characterize and compare cold pressed and fully refined winterized... more The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.
Gida the Journal of Food, Dec 15, 2022
Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatör... more Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni β ve β՛ polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ile oleojel oluşumuna olanak sunduğu, aynı zamanda daha dayanıklı jel yapı oluşturabildiği reolojik testlerle tespit edilmiştir.
Grasas Y Aceites, Dec 15, 2022
Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properti... more Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO 2 /kg oil) was within acceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at -20.18 °C and crystallized at -3.71 °C. Linoleic acid (51.97%), β-sitosterol (67.56 mg/100 g oil) and γ-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.
Grasas Y Aceites, Jun 14, 2022
The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and... more The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF along with natural clay, respectively, for the removal of 3-MCPD and GEs. The effects of treatment conditions were also investigated, 6.0% adsorbent level, 120 min treatment time and 95 ºC temperature were determined to be the best treatment parameters. Finally, palm oil samples were treated with Ti-MOF and kaolin under the selected conditions and removal of 3-MCPD and GEs was obtained at up to 27% and 58%, respectively. In conclusion, MOFs and natural clays showed good potential for the removal of 3-MCPD and GEs, and the efficiency of the treatment can be improved by modifying the adsorbents.
Gıda
Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatör... more Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni β ve β՛ polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ...
Akademik Gıda
Bu çalışmanın amacı, beta karoten ve klorofil katılarak hazırlanan model yağdan bu pigmentlerin v... more Bu çalışmanın amacı, beta karoten ve klorofil katılarak hazırlanan model yağdan bu pigmentlerin verdiği rengin uzaklaştırılma kapasitelerinin 9 doğal kil ve 2 ticari ağartma toprağı (T.A.T.) açısından karşılaştırılmasıdır. Halloysit, zeolit, bentonit, sepiyolit, diatom toprağı, Magnesol XL, kaolin, montmorillonit ve perlit model yağa ağırlıkça %0.5 oranında katılmış ve 80°C’de 30 dakika karıştırmayı takiben yağ filtre edilerek, aletsel renk, yağ kaybı, serbest yağ asitliği (SYA), asit sayısı ve peroksit sayısı (PS) tespit edilmiştir. Beta karoten rengi için kontrole göre toplam renk farkı (E) en yüksek örnekler 2.3, 2.1 ve 1.8 değerleriyle T.A.T.-1, T.A.T.-2 ve halloysit ile muamele edilmiş örneklerde ölçülmüştür. Bu grup örneklerde ağırlık kaybı en az %22.1 ile bentonit ve en fazla %45.3 ile perlit muamelelerinde görülmüştür. Ayrıca serbest yağ asitliğini en fazla düşüren (%7.7) Magnesol XL kili olmuştur. Benzer şekilde T.A.T.-1 ve sepiyolit ile muamele edilmiş örneklerde PS değer...
Akademik gıda dergisi, Mar 30, 2023
Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) il... more Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) ile oleojelleri hazırlanmış ve karakterizasyon çalışmaları yapılmıştır. Organojelatör konsantrasyonu ağırlıkça %10 olarak seçilmiştir. Hazırlanan oleojellerin önemli oranda doymamış yağ asitleri içerdiği, sadece PGSO örneğinde palmitik asit oranının bir miktar arttığı gözlenmiştir. Oleojellerin yağ bağlama kapasitelerinin %99'un üstünde ve jelleşme zamanının 4 dakikanın altında olduğu, renklerinin ise kremsi sarı tonlarda olduğu görülmüştür. Oldukça dayanıklı jel yapısında olan oleojellerde ´ (AMO) ve (PGSO) kristal polimorfları belirlenmiştir. AMO ve PGSO örneklerinin ergime pik noktaları sırasıyla 62.4 ve 47.9°C olarak ölçülmüştür. AMO örneğinin depo modül değeri 110-130 kPa aralığında olup PGSO oleojelinkinden (13-14 kPa) daha yüksektir. Yani AMO örneği çok daha sert ve katı yapıdadır. Her iki oleojel örneği de mekanik ve termal geri-dönüşüm özelliği göstermiştir. PGSO örneğinin çarpraz-geçiş sıcaklığı 62°C civarında olup, bu noktaya kadar jel yapı kısmen korunmuştur. İki oleojelin de teknolojik özellikler açısından birçok gıdada katı yağ ikamesi olarak kullanılabileceği sonucuna ulaşılmıştır.
Akademik Gıda, Dec 1, 2004
Grasas Y Aceites, Jul 17, 2019
The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (M... more The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h and 3.0 h) under constant temperature (25 °C). The results indicated that all adsorbent treatments improved the oil's physico-chemical properties. Most importantly, the oil's free fatty acid, peroxide and p-anisidine values were significantly reduced by Ti-MOF and γ-CD-MOF in comparison with the control sample. The oil showed no contamination by the metals during the MOF treatments. There were no significant changes in the fatty acid or sterol composition of the treated oil, while α-tocopherol contents decreased to some extent. This study proved the possibility of MOF as adsorbents for crude oil purification, and showed the great potential of Ti-MOF and γ-CD-MOF as promising adsorbents.
Agriculture and Food, Jul 17, 2017
Sesame paste (tahini), produced from one of the oldest known oilseed sesame is an important tradi... more Sesame paste (tahini), produced from one of the oldest known oilseed sesame is an important traditional food product widely consumed in Anatolia since ancient times. In this study, the changes in the physical, chemical and rheological characteristics of tahini with respect to different sesame environmental growth conditions are evaluated. Processes applied during tahini production cause structural changes and the environmental conditions and producing mixtures may also affect the tahini structure. These changes in tahini rheology affect the storage period and viscosity of tahini.
Grasas y Aceites, 2019
The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (M... more The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h and 3.0 h) under constant temperature (25 °C). The results indicated that all adsorbent treatments improved the oil’s physico-chemical properties. Most importantly, the oil’s free fatty acid, peroxide and p-anisidine values were significantly reduced by Ti-MOF and γ-CD-MOF in comparison with the control sample. The oil showed no contamination by the metals during the MOF treatments. There were no significant changes in the fatty acid or sterol composition of the treated oil, while α-tocopherol contents decreased to some extent. This study proved the possibility of MOF as adsorbents for crude oil purification, and showed the great potential...
Lipoksijenaz yolu reaksiyonları, bitkilerde olgunlaşma sürecinde farklı amaçlarla kullanılacak ba... more Lipoksijenaz yolu reaksiyonları, bitkilerde olgunlaşma sürecinde farklı amaçlarla kullanılacak bazı kimyasal maddelerin üretildiği bir seri enzimatik reaksiyondan oluşur. Genellikle doymamış yağ asitlerinin substrat olarak harcandığı bu yolla, bazı bitki hormonları, savunma molekülleri ve aroma maddeleri sentezlenir. Zeytin meyvesinin gelişim sürecinde aktifleşen lipoksijenaz, hidroperoksit liaz ve alkol dehidrojenaz enzimleriyle, doymamış yağ asitleri bir seri reaksiyonla volatil C6 aromatiklerine dönüşür. Bunlar tipik zeytin ve zeytinyağı aroması için çok önemlidir. Bu derlemede, lipoksijenaz yolu enzimleri, reaksiyonları ve kontrol yolları hakkındaki bilgiler tartışılmıştır. Farklı zeytin türlerinde, olgunlaşma periyodunca bu enzimlerin araştırılması ve modifikasyonları natürel zeytinyağı aromasında mümkün olan iyileştirmelerin yapılabilmesi için gereklidir.
Akademik Gıda, Sep 1, 2013
The objective of this study was to determine the effect of olive oil consumption on the blood lip... more The objective of this study was to determine the effect of olive oil consumption on the blood lipid profiles of obese individuals (n=100). Blood lipid values and one-day food consumption records were collected. Statistically significant relation was found between the consumption of salad with olive oil, low-fat cheese, semi-skimmed milk, walnut and triglyceride (TG) values; and of total olive oil, fresh fruit consumption and low-density lipoprotein (LDL) values (P<0.05). A positive correlation (P<0.05; r=0.253; r=0.432) existed between red meat and chicken (without skin) consumption and TG values. Correlation between sunflower oil consumption and TG and LDL values was statistically insignificant. Fried food consumption and LDL values were positively correlated (P<0.05; r=0.272). Positive correlation between physical activity and LDL value was also identified (P<0.05). Results indicated that the consumption of moderate amounts of olive oil, fresh vegetables and fruits, walnuts, low-fat dairy products, legumes and cereals, major contents of the Mediterranean type diet, can change LDL and/or TG values in a positive way.
Akademik Gıda, 2019
Bitkisel yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda ise tra... more Bitkisel yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda ise trans veya doymuş yağ asitlerinin seviyesinde artış gözlenmektedir. Doymuş ve trans yağ asitlerinin diyetteki varlığı ile kalp-damar hastalıkları arasındaki ilişki bilinmektedir. Doymuş ve/veya trans yağ alımının azaltılmasına yönelik alternatif bir yol olarak ortaya konan oleojelasyon teknolojisinde, bitkisel yağın viskoelastik jel benzeri bir yapıya dönüştürülmesi için organojelatör ajanlar kullanılmakta, ancak ekonomik, verimli ve gıda sınıfı yeni organojelatörlerin belirlenmesine ihtiyaç duyulmaktadır. Son yıllarda bazı gıda kaynaklı proteinlerin ve protein-karbonhidrat komplekslerinin bitkisel yağların yapılandırılmasında kullanılması umut verici bir yenilik olarak ortaya çıkmıştır. Bu sebeple, protein veya diğer polimerlerin bir yağ-su arayüzüne adsorbe edilmesi, ardından su fazının uzaklaştırılmasına dayanan yüksek yağ içeriği ve elastikiyete sahip yüksek iç fazlı emülsiyonların elde...
Grasas y Aceites, 2015
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas ... more The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a* (10.56-19.24), b* (30.80-42.20), free fatty acidity (0.2195-0.3467%), pero xide value (3.167-5.25 meq O 2 •kg −1), total phenolic (22.34-37.34 mgGA•100g −1 chickpea), antioxidant capacity (6.53-31.61 mmol Trolox•100g −1 chickpea), absorbed fat (13.46-13.92%), and caloric value (453.17-488.49 kcal•100g −1 chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.
Journal of Oleo Science, 2015
INTRODUCTION Fish oil FO is a natural source of polyunsaturated fatty acids PUFA and contains sig... more INTRODUCTION Fish oil FO is a natural source of polyunsaturated fatty acids PUFA and contains significant levels of omega-3 fatty acids, eicosapentaenoic acid EPA and docosahexaenoic acid DHA. Some of the beneficial effects of omega-3 PUFA are prevention of a number of diseases, such as coronary heart diseases, inflammation, hypotriglyceridemia, allergies, hypertension, arthritis, autoimmune disorders, and cancer 1. Monoglycerides MG and their derivatives are mainly used as food emulsifiers. Generally, MG is used for the prevention of starch retrogradation due to interaction between MG-amylose and retardation of staleness in bakery and confectionary industries. Also, monoglycerides are used for control of emulsion and foam stability of dairy and oil based products 2. Sunflower wax SW is a vegetable wax derived during winterization of sunflower oil and consists of long chain saturated C-42 to C-60 esters derived from fatty alcohols and fatty acids 3. SW can be used in emulsions for creating new textures in many industries such as cosmetics, pharmaceutical, and paint. Oils and fats are one of the important components of human diet and ingredients of food industry. Oils and fats are preferred as carriers of fat soluble vitamins A, D, E and K and source of essential fatty acids and energy. On the other hand, hydrogenation, partial hydrogenation, fractionation and interesterfication are common technologies to
Journal of Oleo Science, 2015
INTRODUCTION Fish oil FO is known to be one of the best sources of long chain polyunsaturated fat... more INTRODUCTION Fish oil FO is known to be one of the best sources of long chain polyunsaturated fatty acids PUFAs which are known to be not only essential for human nutrition but also they are considered to be beneficial for health. Some of the benefits of fish oil consumption include reducing the risk of cardiovascular and inflammatory diseases, hypertension, diabetes, Alzheimer s disease and cancer 1 4. These benefits are mainly due to the fact that fish oil is rich in long chain PUFAs such as eicosapentaenoic acid EPA and docosahexaenoic acid DHA 5 7. Because of the fact that PUFAs cannot be synthesized in the human body in sufficient amounts, these essential lipids have to be acquired from various dietary sources 7. Fish and fish oil are the main sources of EPA and DHA, and nutritionists recommend that these fatty acids should be mostly provided together with food 8. The inclusion of fish oil into the diet of pregnant women, infant and children is especially recommended as the PUFAs present in fish oil is likely to have positive effects on the development of brain and retina 9. Nevertheless, fish oil is usually related with fishy off-flavor and therefore fish oil consumption is quite limited 7. Fish oil constitutes less than 1 of dietary oil consumption in the world 10. On the other hand, because of the fact that fish oil is rich in PUFA that are highly susceptible to oxidation, it is difficult to achieve fish oil containing products
Akademik Gıda, 2021
Bu çalışmada, soğuk baskı tekniğiyle üretilmiş greyfurt çekirdek yağının acılığının giderilmesi i... more Bu çalışmada, soğuk baskı tekniğiyle üretilmiş greyfurt çekirdek yağının acılığının giderilmesi için kullanılan farklı ekstraksiyon ve yıkama teknikleri karşılaştırılmıştır. Muamele edilen örneklerde bazı fiziko-kimyasal özellikler, yağ bileşenleri ve duyusal özellikler belirlenmiştir. Muameleler ile yağlarda serbest asitlik azalırken, peroksit sayısında bir miktar yükselme oluşmuştur. Muameleler sonucunda toplam doymamış yağ asitleri oranı, tokoferol miktarı ve fitosterol konsantrasyonları önemli oranda düşüşler göstermiştir (p<0.05). Besin değeri yüksek olan bu minör bileşenlerin çözgen fazına geçtiği değerlendirilmiştir. Oldukça acı tada sahip olan narinjin, kontrol örneğinde 102.6 mg/kg iken, kostik yıkama ile 74.8 mg/kg ve etanolle ekstraksiyon ile 32.3 mg/kg seviyelerine düşürülmüştür. Benzer şekilde acı olan neohesperidin ise iki muamele ile tamamen yağdan uzaklaştırılmıştır. Duyusal analizler kontrol örneğinde ölçülen 9.8 acılık skorunun kostik yıkama ile 5.4 ve etanolle ekstraksiyon ile 2.6'ya kadar düşürüldüğünü ortaya koymuştur. Benzer şekilde muameleler ile çiğ sebze, burukluk, mentol ve gırtlak yakıcılık skorları da düşürülmüştür. Sonuç olarak yağın acılığını gidermede etanolle ekstraksiyon tekniğinin başarılı sonuç verdiği belirlenmiştir.
Grasas y Aceites, 2021
The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partial... more The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% addition levels. Fatty acid composition data showed that the oleogel of HTF (HTFO) was quite similar to those of MG and MDG oleogels. Solid fat content, free fatty acidity and peroxide values were found to be in acceptable ranges for HTFO. Thermal properties, crystal morphology and X-ray diffraction patterns were also evaluated. Rheological analyses indicated that all oleogels had higher storage modulus (G´) than loss modulus (G´´). The time-sweep test showed that after applying higher shear rates, the gels re-formed at rest. Further, all oleogels maintained their gelled consistency until around 54 °C. The results suggest that HTF could be ...
Journal of Oleo Science, 2020
Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer ... more Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer on the surface of some plant and animal tissues, algae, fungi and bacteria. Also, there are some mineral waxes originating from fossil sources. Although chemically, a wax is the ester of a longchain acid and a long-chain alcohol, almost all waxes are a heterogeneous mixture of various compounds including hydrocarbons, wax esters, sterol esters, aldehydes, ketones, alcohols, alkanoic acids, terpenes and others. Typically waxes are soluble in oils, non-polar solvents, ethers, esters and ketones. They are kneadable at room temperature, have low viscosity above their melting point, generally having no stinginess, coarse or fine crystalline materials, having a melting range between 40 and 120 , mostly emulsion forming, combustible, lubricant, having a high flash point and high dielectric constant compounds. They could be produced with various colors and odors depending on the level of refining and/or processing conditions 1, 2. Waxes are usually classified according to their origins plant waxes, animal waxes, microbial waxes, mineral waxes, synthetic waxes, etc. , and named after their source materials. In this study, selected animal waxes beeswax, shellac wax, whale spermaceti wax, and lanolin
Grasas Y Aceites, Jun 5, 2017
The aims of this study were to characterize and compare cold pressed and fully refined winterized... more The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of β-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.
Gida the Journal of Food, Dec 15, 2022
Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatör... more Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni β ve β՛ polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ile oleojel oluşumuna olanak sunduğu, aynı zamanda daha dayanıklı jel yapı oluşturabildiği reolojik testlerle tespit edilmiştir.
Grasas Y Aceites, Dec 15, 2022
Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properti... more Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO 2 /kg oil) was within acceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at -20.18 °C and crystallized at -3.71 °C. Linoleic acid (51.97%), β-sitosterol (67.56 mg/100 g oil) and γ-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.
Grasas Y Aceites, Jun 14, 2022
The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and... more The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF along with natural clay, respectively, for the removal of 3-MCPD and GEs. The effects of treatment conditions were also investigated, 6.0% adsorbent level, 120 min treatment time and 95 ºC temperature were determined to be the best treatment parameters. Finally, palm oil samples were treated with Ti-MOF and kaolin under the selected conditions and removal of 3-MCPD and GEs was obtained at up to 27% and 58%, respectively. In conclusion, MOFs and natural clays showed good potential for the removal of 3-MCPD and GEs, and the efficiency of the treatment can be improved by modifying the adsorbents.
Gıda
Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatör... more Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni β ve β՛ polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ...
Akademik Gıda
Bu çalışmanın amacı, beta karoten ve klorofil katılarak hazırlanan model yağdan bu pigmentlerin v... more Bu çalışmanın amacı, beta karoten ve klorofil katılarak hazırlanan model yağdan bu pigmentlerin verdiği rengin uzaklaştırılma kapasitelerinin 9 doğal kil ve 2 ticari ağartma toprağı (T.A.T.) açısından karşılaştırılmasıdır. Halloysit, zeolit, bentonit, sepiyolit, diatom toprağı, Magnesol XL, kaolin, montmorillonit ve perlit model yağa ağırlıkça %0.5 oranında katılmış ve 80°C’de 30 dakika karıştırmayı takiben yağ filtre edilerek, aletsel renk, yağ kaybı, serbest yağ asitliği (SYA), asit sayısı ve peroksit sayısı (PS) tespit edilmiştir. Beta karoten rengi için kontrole göre toplam renk farkı (E) en yüksek örnekler 2.3, 2.1 ve 1.8 değerleriyle T.A.T.-1, T.A.T.-2 ve halloysit ile muamele edilmiş örneklerde ölçülmüştür. Bu grup örneklerde ağırlık kaybı en az %22.1 ile bentonit ve en fazla %45.3 ile perlit muamelelerinde görülmüştür. Ayrıca serbest yağ asitliğini en fazla düşüren (%7.7) Magnesol XL kili olmuştur. Benzer şekilde T.A.T.-1 ve sepiyolit ile muamele edilmiş örneklerde PS değer...
Akademik gıda dergisi, Mar 30, 2023
Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) il... more Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) ile oleojelleri hazırlanmış ve karakterizasyon çalışmaları yapılmıştır. Organojelatör konsantrasyonu ağırlıkça %10 olarak seçilmiştir. Hazırlanan oleojellerin önemli oranda doymamış yağ asitleri içerdiği, sadece PGSO örneğinde palmitik asit oranının bir miktar arttığı gözlenmiştir. Oleojellerin yağ bağlama kapasitelerinin %99'un üstünde ve jelleşme zamanının 4 dakikanın altında olduğu, renklerinin ise kremsi sarı tonlarda olduğu görülmüştür. Oldukça dayanıklı jel yapısında olan oleojellerde ´ (AMO) ve (PGSO) kristal polimorfları belirlenmiştir. AMO ve PGSO örneklerinin ergime pik noktaları sırasıyla 62.4 ve 47.9°C olarak ölçülmüştür. AMO örneğinin depo modül değeri 110-130 kPa aralığında olup PGSO oleojelinkinden (13-14 kPa) daha yüksektir. Yani AMO örneği çok daha sert ve katı yapıdadır. Her iki oleojel örneği de mekanik ve termal geri-dönüşüm özelliği göstermiştir. PGSO örneğinin çarpraz-geçiş sıcaklığı 62°C civarında olup, bu noktaya kadar jel yapı kısmen korunmuştur. İki oleojelin de teknolojik özellikler açısından birçok gıdada katı yağ ikamesi olarak kullanılabileceği sonucuna ulaşılmıştır.
Akademik Gıda, Dec 1, 2004
Grasas Y Aceites, Jul 17, 2019
The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (M... more The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h and 3.0 h) under constant temperature (25 °C). The results indicated that all adsorbent treatments improved the oil's physico-chemical properties. Most importantly, the oil's free fatty acid, peroxide and p-anisidine values were significantly reduced by Ti-MOF and γ-CD-MOF in comparison with the control sample. The oil showed no contamination by the metals during the MOF treatments. There were no significant changes in the fatty acid or sterol composition of the treated oil, while α-tocopherol contents decreased to some extent. This study proved the possibility of MOF as adsorbents for crude oil purification, and showed the great potential of Ti-MOF and γ-CD-MOF as promising adsorbents.
Agriculture and Food, Jul 17, 2017
Sesame paste (tahini), produced from one of the oldest known oilseed sesame is an important tradi... more Sesame paste (tahini), produced from one of the oldest known oilseed sesame is an important traditional food product widely consumed in Anatolia since ancient times. In this study, the changes in the physical, chemical and rheological characteristics of tahini with respect to different sesame environmental growth conditions are evaluated. Processes applied during tahini production cause structural changes and the environmental conditions and producing mixtures may also affect the tahini structure. These changes in tahini rheology affect the storage period and viscosity of tahini.
Grasas y Aceites, 2019
The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (M... more The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h and 3.0 h) under constant temperature (25 °C). The results indicated that all adsorbent treatments improved the oil’s physico-chemical properties. Most importantly, the oil’s free fatty acid, peroxide and p-anisidine values were significantly reduced by Ti-MOF and γ-CD-MOF in comparison with the control sample. The oil showed no contamination by the metals during the MOF treatments. There were no significant changes in the fatty acid or sterol composition of the treated oil, while α-tocopherol contents decreased to some extent. This study proved the possibility of MOF as adsorbents for crude oil purification, and showed the great potential...
Lipoksijenaz yolu reaksiyonları, bitkilerde olgunlaşma sürecinde farklı amaçlarla kullanılacak ba... more Lipoksijenaz yolu reaksiyonları, bitkilerde olgunlaşma sürecinde farklı amaçlarla kullanılacak bazı kimyasal maddelerin üretildiği bir seri enzimatik reaksiyondan oluşur. Genellikle doymamış yağ asitlerinin substrat olarak harcandığı bu yolla, bazı bitki hormonları, savunma molekülleri ve aroma maddeleri sentezlenir. Zeytin meyvesinin gelişim sürecinde aktifleşen lipoksijenaz, hidroperoksit liaz ve alkol dehidrojenaz enzimleriyle, doymamış yağ asitleri bir seri reaksiyonla volatil C6 aromatiklerine dönüşür. Bunlar tipik zeytin ve zeytinyağı aroması için çok önemlidir. Bu derlemede, lipoksijenaz yolu enzimleri, reaksiyonları ve kontrol yolları hakkındaki bilgiler tartışılmıştır. Farklı zeytin türlerinde, olgunlaşma periyodunca bu enzimlerin araştırılması ve modifikasyonları natürel zeytinyağı aromasında mümkün olan iyileştirmelerin yapılabilmesi için gereklidir.
Akademik Gıda, Sep 1, 2013
The objective of this study was to determine the effect of olive oil consumption on the blood lip... more The objective of this study was to determine the effect of olive oil consumption on the blood lipid profiles of obese individuals (n=100). Blood lipid values and one-day food consumption records were collected. Statistically significant relation was found between the consumption of salad with olive oil, low-fat cheese, semi-skimmed milk, walnut and triglyceride (TG) values; and of total olive oil, fresh fruit consumption and low-density lipoprotein (LDL) values (P<0.05). A positive correlation (P<0.05; r=0.253; r=0.432) existed between red meat and chicken (without skin) consumption and TG values. Correlation between sunflower oil consumption and TG and LDL values was statistically insignificant. Fried food consumption and LDL values were positively correlated (P<0.05; r=0.272). Positive correlation between physical activity and LDL value was also identified (P<0.05). Results indicated that the consumption of moderate amounts of olive oil, fresh vegetables and fruits, walnuts, low-fat dairy products, legumes and cereals, major contents of the Mediterranean type diet, can change LDL and/or TG values in a positive way.
Akademik Gıda, 2019
Bitkisel yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda ise tra... more Bitkisel yağlar genellikle hidrojenasyon işlemi ile yapılandırılmakta, bu işlem sonucunda ise trans veya doymuş yağ asitlerinin seviyesinde artış gözlenmektedir. Doymuş ve trans yağ asitlerinin diyetteki varlığı ile kalp-damar hastalıkları arasındaki ilişki bilinmektedir. Doymuş ve/veya trans yağ alımının azaltılmasına yönelik alternatif bir yol olarak ortaya konan oleojelasyon teknolojisinde, bitkisel yağın viskoelastik jel benzeri bir yapıya dönüştürülmesi için organojelatör ajanlar kullanılmakta, ancak ekonomik, verimli ve gıda sınıfı yeni organojelatörlerin belirlenmesine ihtiyaç duyulmaktadır. Son yıllarda bazı gıda kaynaklı proteinlerin ve protein-karbonhidrat komplekslerinin bitkisel yağların yapılandırılmasında kullanılması umut verici bir yenilik olarak ortaya çıkmıştır. Bu sebeple, protein veya diğer polimerlerin bir yağ-su arayüzüne adsorbe edilmesi, ardından su fazının uzaklaştırılmasına dayanan yüksek yağ içeriği ve elastikiyete sahip yüksek iç fazlı emülsiyonların elde...
Grasas y Aceites, 2015
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas ... more The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a* (10.56-19.24), b* (30.80-42.20), free fatty acidity (0.2195-0.3467%), pero xide value (3.167-5.25 meq O 2 •kg −1), total phenolic (22.34-37.34 mgGA•100g −1 chickpea), antioxidant capacity (6.53-31.61 mmol Trolox•100g −1 chickpea), absorbed fat (13.46-13.92%), and caloric value (453.17-488.49 kcal•100g −1 chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.
Journal of Oleo Science, 2015
INTRODUCTION Fish oil FO is a natural source of polyunsaturated fatty acids PUFA and contains sig... more INTRODUCTION Fish oil FO is a natural source of polyunsaturated fatty acids PUFA and contains significant levels of omega-3 fatty acids, eicosapentaenoic acid EPA and docosahexaenoic acid DHA. Some of the beneficial effects of omega-3 PUFA are prevention of a number of diseases, such as coronary heart diseases, inflammation, hypotriglyceridemia, allergies, hypertension, arthritis, autoimmune disorders, and cancer 1. Monoglycerides MG and their derivatives are mainly used as food emulsifiers. Generally, MG is used for the prevention of starch retrogradation due to interaction between MG-amylose and retardation of staleness in bakery and confectionary industries. Also, monoglycerides are used for control of emulsion and foam stability of dairy and oil based products 2. Sunflower wax SW is a vegetable wax derived during winterization of sunflower oil and consists of long chain saturated C-42 to C-60 esters derived from fatty alcohols and fatty acids 3. SW can be used in emulsions for creating new textures in many industries such as cosmetics, pharmaceutical, and paint. Oils and fats are one of the important components of human diet and ingredients of food industry. Oils and fats are preferred as carriers of fat soluble vitamins A, D, E and K and source of essential fatty acids and energy. On the other hand, hydrogenation, partial hydrogenation, fractionation and interesterfication are common technologies to
Journal of Oleo Science, 2015
INTRODUCTION Fish oil FO is known to be one of the best sources of long chain polyunsaturated fat... more INTRODUCTION Fish oil FO is known to be one of the best sources of long chain polyunsaturated fatty acids PUFAs which are known to be not only essential for human nutrition but also they are considered to be beneficial for health. Some of the benefits of fish oil consumption include reducing the risk of cardiovascular and inflammatory diseases, hypertension, diabetes, Alzheimer s disease and cancer 1 4. These benefits are mainly due to the fact that fish oil is rich in long chain PUFAs such as eicosapentaenoic acid EPA and docosahexaenoic acid DHA 5 7. Because of the fact that PUFAs cannot be synthesized in the human body in sufficient amounts, these essential lipids have to be acquired from various dietary sources 7. Fish and fish oil are the main sources of EPA and DHA, and nutritionists recommend that these fatty acids should be mostly provided together with food 8. The inclusion of fish oil into the diet of pregnant women, infant and children is especially recommended as the PUFAs present in fish oil is likely to have positive effects on the development of brain and retina 9. Nevertheless, fish oil is usually related with fishy off-flavor and therefore fish oil consumption is quite limited 7. Fish oil constitutes less than 1 of dietary oil consumption in the world 10. On the other hand, because of the fact that fish oil is rich in PUFA that are highly susceptible to oxidation, it is difficult to achieve fish oil containing products
Akademik Gıda, 2021
Bu çalışmada, soğuk baskı tekniğiyle üretilmiş greyfurt çekirdek yağının acılığının giderilmesi i... more Bu çalışmada, soğuk baskı tekniğiyle üretilmiş greyfurt çekirdek yağının acılığının giderilmesi için kullanılan farklı ekstraksiyon ve yıkama teknikleri karşılaştırılmıştır. Muamele edilen örneklerde bazı fiziko-kimyasal özellikler, yağ bileşenleri ve duyusal özellikler belirlenmiştir. Muameleler ile yağlarda serbest asitlik azalırken, peroksit sayısında bir miktar yükselme oluşmuştur. Muameleler sonucunda toplam doymamış yağ asitleri oranı, tokoferol miktarı ve fitosterol konsantrasyonları önemli oranda düşüşler göstermiştir (p<0.05). Besin değeri yüksek olan bu minör bileşenlerin çözgen fazına geçtiği değerlendirilmiştir. Oldukça acı tada sahip olan narinjin, kontrol örneğinde 102.6 mg/kg iken, kostik yıkama ile 74.8 mg/kg ve etanolle ekstraksiyon ile 32.3 mg/kg seviyelerine düşürülmüştür. Benzer şekilde acı olan neohesperidin ise iki muamele ile tamamen yağdan uzaklaştırılmıştır. Duyusal analizler kontrol örneğinde ölçülen 9.8 acılık skorunun kostik yıkama ile 5.4 ve etanolle ekstraksiyon ile 2.6'ya kadar düşürüldüğünü ortaya koymuştur. Benzer şekilde muameleler ile çiğ sebze, burukluk, mentol ve gırtlak yakıcılık skorları da düşürülmüştür. Sonuç olarak yağın acılığını gidermede etanolle ekstraksiyon tekniğinin başarılı sonuç verdiği belirlenmiştir.
Grasas y Aceites, 2021
The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partial... more The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% addition levels. Fatty acid composition data showed that the oleogel of HTF (HTFO) was quite similar to those of MG and MDG oleogels. Solid fat content, free fatty acidity and peroxide values were found to be in acceptable ranges for HTFO. Thermal properties, crystal morphology and X-ray diffraction patterns were also evaluated. Rheological analyses indicated that all oleogels had higher storage modulus (G´) than loss modulus (G´´). The time-sweep test showed that after applying higher shear rates, the gels re-formed at rest. Further, all oleogels maintained their gelled consistency until around 54 °C. The results suggest that HTF could be ...
Journal of Oleo Science, 2020
Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer ... more Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer on the surface of some plant and animal tissues, algae, fungi and bacteria. Also, there are some mineral waxes originating from fossil sources. Although chemically, a wax is the ester of a longchain acid and a long-chain alcohol, almost all waxes are a heterogeneous mixture of various compounds including hydrocarbons, wax esters, sterol esters, aldehydes, ketones, alcohols, alkanoic acids, terpenes and others. Typically waxes are soluble in oils, non-polar solvents, ethers, esters and ketones. They are kneadable at room temperature, have low viscosity above their melting point, generally having no stinginess, coarse or fine crystalline materials, having a melting range between 40 and 120 , mostly emulsion forming, combustible, lubricant, having a high flash point and high dielectric constant compounds. They could be produced with various colors and odors depending on the level of refining and/or processing conditions 1, 2. Waxes are usually classified according to their origins plant waxes, animal waxes, microbial waxes, mineral waxes, synthetic waxes, etc. , and named after their source materials. In this study, selected animal waxes beeswax, shellac wax, whale spermaceti wax, and lanolin