AN INVESTIGATION OF FREQUENTLY CONSUMED EDIBLE OILS IN TURKEY IN TERMS OF OMEGA FATTY ACIDS

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dc.contributor.authorKolaylı, Sevgi
dc.contributor.authorTarhan, Özlem
dc.contributor.authorKara, Meryem
dc.contributor.authorAliyazıcıoğlu, Rezzan
dc.contributor.authorKüçük, Murat
dc.date.accessioned2020-03-26T18:13:45Z
dc.date.available2020-03-26T18:13:45Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe fatty acid profiles of frequently consumed oils and crops cultivated in Turkey were investigated in regard to omega fatty acids. Analyses were carried out on commercially sold oils, sunflower, olive, and fish oils, and oils extracted from fatty seeds of hazelnut, walnut, olive, sunflower, poppy, sesame, and pumpkin, and butter produced in Turkey. Hazelnut and olive oils were found to be rich in omega-9 (oleic acid 18:1), walnut, poppy seed, sesame, and pumpkin seed were rich in omega-6 (linoleic acid 18:2), and butter was rich in short chain fatty acids and omega-9. Fish oil, from mackerel, was the richest in omega-3 fatty acids and fatty acid diversity. There were some alterations between commercially sold oils and oils extracted from seeds in regard to fatty acid percentages and variety.en_US
dc.description.sponsorshipFiskobirlik; Karadeniz Technical UniversityKaradeniz Teknik Universityen_US
dc.description.sponsorshipThe authors thank Fiskobirlik and Karadeniz Technical University Resarch Fund for supplying hazelnut samples and financial support.en_US
dc.identifier.doi10.1007/s10600-011-9929-xen_US
dc.identifier.endpage351en_US
dc.identifier.issn0009-3130en_US
dc.identifier.issn1573-8388en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage347en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s10600-011-9929-x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26123
dc.identifier.volume47en_US
dc.identifier.wosWOS:000293756600005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofCHEMISTRY OF NATURAL COMPOUNDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectfatty aciden_US
dc.subjecthazelnuten_US
dc.subjectGC-MSen_US
dc.subjectTurkish cropsen_US
dc.subjectomega fatty aciden_US
dc.titleAN INVESTIGATION OF FREQUENTLY CONSUMED EDIBLE OILS IN TURKEY IN TERMS OF OMEGA FATTY ACIDSen_US
dc.typeArticleen_US

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