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    Characteristics of grape seed and oil from nine Turkish cultivars
    (TAYLOR & FRANCIS LTD, 2012) Özcan, Mehmet Musa; Ünver, Ahmet; Gümüş, Tuncay; Akın, Aydın
    Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude fibre were determined in Siyah pekmezlik, Karadimrit and Antep grape seeds. The energy values of seeds were established to be between 102.28 and 148.07 kcal g(-1). Potassium and calcium contents of seed samples were found to be at high levels compared to sodium. The seeds contained 686-967 ppm of Na, 2468-3618 ppm of K and 2373-4127 ppm of Ca. The refractive index, relative density, acidity, saponification value, unsaponifiable matter and iodine value of seed oils were determined to be in the ranges 1.474-1.477 n(D)(20), 0.909-0.934 25/25 degrees C, 0.74-1.24%, 181-197, 0.91-1.66%, and 126-135, respectively. The main fatty acids were of the ranges 60.7-68.5% linoleic, 16.1-23.4% oleic and 8.0-10.2% palmitic. The highest percentages of linoleic acid (68.5%) was determined in Siyah pekmezlik seed oil.
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    Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey
    (TAYLOR & FRANCIS LTD, 2009) Aydın, Cevat; Özcan, Mehmet Musa; Gümüş, Tuncay
    Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16: 0), palmitoleic acid (16: 1), stearic acid (18: 0), oleic acid (18: 1) and linoleic acid (18: 2). Of the identified fatty acids, lauric acid (12: 0), linolenic acid (18: 3), arachidic acid (20: 0), eicosenoic acid (20: 1), behenic acid (22: 0) and lignoseric acid (24: 0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavsanyuregi varieties were 1.36 x 10(-3) J and 3.59 x 10(-4) J/mm(3) and 1.89 x 10(-3) J and 5.10 x 10(-4) J/mm(3), respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids.