Chemical characterization of 'hurma' olive grown in Karaburun Peninsula

Thesis (Master)--Izmir Institute of Technology, Food Engineering, Izmir, 2013Includes bibliographical references (leaves: 86-91)Text in English; Abstract: Turkish and Englishxiii, 95 leavesOlive type, mostly Erkence, grown in nearby area around Karaburun peninsula of Izmir-Turkey, goes through a natural debittering phase on the tree during its ripening. This olive is known by the name of Hurma and loses its bitter taste while still on the tree and can be consumed directly at the end of this natural process. The aim of this study is to investigate the changes in the chemical composition of Hurma, Erkence and Gemlik olives throughout their maturation period and to determine some chemical compositional differences between Hurma and other types of olives to obtain more insight about the natural debittering phenomena. For this purpose, the chemical parameters measured are pH, water activity, total fat amount, fatty acids, sugar and organic acid amounts, total phenol content and phenol profile. All analyses were performed for two harvest years. Data were analyzed by ANOVA and principal component analysis (PCA) to investigate the differences regarding the olive types, ripening period and harvest year. Total phenol content and generally concentration of individual phenolic compounds of Hurma olive were lower than Erkence and Gemlik olives. Both fatty acid and phenol profiles allowed a differentiation with respect to type and also harvest year according to PCA while organic acid and sugars provided a separation only in terms of harvest year

THE INFLUENCE OF VISUAL ARTS EDUCATION ON CHILDREN WITH ASD

The aim of this research is to examine the effects of visual arts on a child with Autism Spectrum Disorder (ASD). The research included a 13-years-old male student with ASD, the student's parents, and the visual arts teacher. The research was designed according to the case study from qualitative research models. Semi-structured interviewing and portfolio analysis techniques were used to collect research data. The findings of the research show that the visual arts course has positive effects on the child with ASD.  Article visualizations

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.TUBITAK (TOVAG-110O780

Hayvan içyağının farklı yağlara enzimatik ve kimyasal olarak interesterifikasyonu

Thesis (Doctoral)--Izmir Institute of Technology, Food Engineering, Izmir, 2019Includes bibliographical references (leaves: 193-202)Text in English; Abstract: Turkish and EnglishThe purpose of this study is to manufacture structured lipids by enzymatic and chemical interesterification of tallow with corn, canola and safflower oils individually and to investigate the effects of several process parameters on various chemical and physical properties of structured lipids. Moreover, collection of Fourier-transform mid infrared (FT-MIR) and near infrared (FT-NIR) spectra during interesterification process is also aimed in order to monitor the processes and to construct chemometric models for the prediction of chemical and physical properties of the interesterified products. Both enzymatic and chemical interesterification provided modification of the properties of tallow. The blend ratio is the most significant factor among the parameters investigated for both types of interesterification. Longer reaction time for enzymatic interesterification caused undesirable changes in physical properties of fats. Interesterified lipids have generally low trans fatty acids and they tend to have lower consistencies and solid fat contents compared to their physical blends and the tallow; as a result, they also acquired better spreadable and plastic behaviors. The structured lipids produced with chemical interesterification of tallow with corn oil have better physical properties, higher oxidative stability and lower free fatty acid content compared to structured lipids produced with other vegetable oils. Chemical and physical properties of interesterified fats could be predicted accurately with chemometric analysis of FT-NIR spectra.Bu çalışmanın amacı, hayvan içyağı ile mısır, kanola ve aspir yağlarının ayrı ayrı enzimatik ve kimyasal interesterifikasyonu ile yapılandırılmış bir yağ elde edilmesidir. Bu amaçla, yapılandırılmış yağın mono, di ve trigliserit kompozisyonu, serbest yağ asitliği, oksidatif stabilitesi, yağ asidi kompozisyonu, katı yağ içeriği, erime ve yumuşama noktası, kıvam, kristal yapı, renk gibi özellikleri belirlenecektir. Ayrıca, interesterifikasyon işlemi süresince Fourier-transform infrared (FTIR ve FTNIR) ile spektral ölçümler alınarak, interesterifikasyon periyodu incelenecektir. İnteresterifikasyon süresinin, sıvı yağ çeşidinin katalist oranının ve karışım oranının etkisini belirlemek üzere veriler tek ve çok değişkenli istatistiksel yöntemlerle analiz edilecektir. Hem kimyasal hem de enzimatik interesterifikasyon reaksiyonları iç yağın fiziksel ve kimyasal özelliklerini modifiye edebilmiştir. Her iki reaksiyon tipi için de, karışım oranı önemli bir faktör olarak tespit edildi. Enzimatik interesterifikasyon süresinin uzun tutulması, yapılandırılmış yağların fiziksel özelliklerini negatif yönde etkilemiştir. İç yağ ve mısır yağının kimyasal interesterifiye edilmesi ile yapılandırılmış yağlar diğer örneklere daha düzgün fiziksel özellikler, daha yüksek oksidatif stabilite ve daha düşük serbest yağ asitliği göstermektedir. Yapılandırılmış yağların genellikle trans yağ içerikleri düşüktür. İnteresterifikasyon işlemi ile iç yağın katı yağ içerikleri ve kıvam değerleri düşürülerek, yağa daha plastik ve sürülebilir özellik kazandırılmıştır. Ayrıca, FT-NIR spectral ölçümlerle oluşturulan modellerle, yapılandırılmış yağların fiziksel ve kimyasal özellikleri tahmin edilebilmiştir

Chemical characterization of 'hurma' olive grown in Karaburun Peninsula

Thesis (Master)--Izmir Institute of Technology, Food Engineering, Izmir, 2013Includes bibliographical references (leaves: 86-91)Text in English; Abstract: Turkish and Englishxiii, 95 leavesOlive type, mostly Erkence, grown in nearby area around Karaburun peninsula of Izmir-Turkey, goes through a natural debittering phase on the tree during its ripening. This olive is known by the name of Hurma and loses its bitter taste while still on the tree and can be consumed directly at the end of this natural process. The aim of this study is to investigate the changes in the chemical composition of Hurma, Erkence and Gemlik olives throughout their maturation period and to determine some chemical compositional differences between Hurma and other types of olives to obtain more insight about the natural debittering phenomena. For this purpose, the chemical parameters measured are pH, water activity, total fat amount, fatty acids, sugar and organic acid amounts, total phenol content and phenol profile. All analyses were performed for two harvest years. Data were analyzed by ANOVA and principal component analysis (PCA) to investigate the differences regarding the olive types, ripening period and harvest year. Total phenol content and generally concentration of individual phenolic compounds of Hurma olive were lower than Erkence and Gemlik olives. Both fatty acid and phenol profiles allowed a differentiation with respect to type and also harvest year according to PCA while organic acid and sugars provided a separation only in terms of harvest year

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years. RESULTS: The total phenol content of Hurma is the lowest compared to the other types regardless of harvest year, which has a significant effect on the phenolic content and composition of individual components for all olive types. All three olive types can be differentiated from each other especially during the late phase of maturation using the phenolics profile in combination with principal component analysis. CONCLUSION: The natural debittering phenomenon of Hurma olive on the tree involves a decrease in phenol content and a change in phenol composition. The differentiation in phenol composition especially becomes very significant in the late of period of maturation.Scientific and Technological Research Council of Turkey (TOVAG-110O780