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    Determination of fatty acid, tocopherol and phytosterol contents of the oils of various poppy (Papaver somniferum L.) seeds
    (CONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSIC, 2009) Erinç, Halkan; Tekin, Aziz; Özcan, Mehmet Musa
    The fatty acid, tocopherol and sterol contents of the oils of several poppy seeds were investigated. The main fatty acids in poppy seed oils were linoleic (687.6-739.2 g kg(-1)), oleic (141.3-192.8 g kg(-1)) and palmitic (76.8-92.8 g kg(-1)). The oils contained an appreciable amount of gamma-tocopherol (195.37-280.85 mg kg(-1)), with a mean value of 261.31 mg kg(-1) and alpha(x-tocopherol (21.99-45.83 mg kg(-1)), with a mean value of 33.03 mg kg(-1). The concentrations of total sterol ranged from 1099.84 mg kg(-1) (K. pembe) to 4816.10 mg kg(-1) (2. sinif beyaz), with a mean value of 2916.20 mg kg(-1). The major sterols were beta-sitosterol, ranging from 663.91 to 3244.39 mg kg(-1); campesterol, ranging from 228.59 to 736.50 mg kg(-1); and Delta(5)-avenasterol, ranging from 103.90 to 425.02 mg kg(-1). The studied varieties of poppy seeds from Turkey were found to be a potential source of valuable oil.
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    Phenolic profiles of Turkish olives and olive oils
    (WILEY-BLACKWELL, 2012) Yorulmaz, Aslı; Poyrazoğlu, Ender S.; Özcan, Mehmet Musa; Tekin, Aziz
    Phenolic compound distribution of Turkish olive cultivars and their matching olive oils together with the influence of growing region were investigated. One hundred and one samples of olives from 18 cultivars were collected during two crop years from west, south and south-east regions of Turkey. The olives were processed to oils and both olive and olive oil samples were evaluated for their phenolic compound distribution. The results have shown that main phenolics of Turkish olives were tyrosol, oleuropein, p-coumaric acid, verbascoside, luteolin 7-O-glucoside, rutin, trans cinnamic acid, luteolin, apigenin, cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. Oleuropein and trans cinnamic acid were present in higher amounts among all phenolics. Principal component analyses showed that the growing region did not have drastic effect on phenolic profile of olives. The major phenolic compounds of olive oils were tyrosol, syringic acid, p-coumaric acid, luteolin-7-O-glucoside, trans cinnamic acid, luteolin and apigenin. Luteolin is a predominant phenolic compound in almost all oil samples. Total phenol concentrations of Southeast Anatolian oils were found to be lower than those of the other regions.
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    Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production
    (SPRINGER INDIA, 2014) Dinc, Saliha; Javidipour, Issa; Ozbas, Ozen Ozboy; Tekin, Aziz
    The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p < 0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.