UKRAINIAN FOOD JOURNAL

Introduction. In this study, it was aimed to determine the effects of different holding types and times on quality attributes of oil obtained by extraction using Abencor system. Materials and methods. Edremit and Uslu types of olives which are widely grown in the region of Akhisar, constitute the main material of the study. These two kinds of olives were filled into plastic boxes or nylon sacks. After waiting for 0, 7, 14, 21 days, oils were extracted by using Abencor system. Free fatty acid, peroxide value, UV absorption values (at 232 and 270 nm), the amount of total phenol, refractive index, the amount of total chlorphyll and carotenoid contents, fatty acid composition and color values were determined in olive oil samples. Oxidative stabilities and sensorial properties of olive oils were also examined. Results and discussion. The results indicated that loss in quality of the samples, especially the Uslu variety, holded in sacks. Total phenol content of olive oils were decreased excessively during the holding time for both types of samples. Although the majority of the chemical parameters fell within the limits established by the Legislation. Chlorophyll and carotenoid contents ranged, respectively from 0.7 to 8.69 mg/kg and from 0.7 to 3.44 mg/kg for Edremit olive oil and from 0.93 to 2.17 mg/kg and from 0.96 to 1.49 mg/kg. Oleic (C18:1), linoleic (C18:2), palmitic (C16:0) and stearic (C18:0) acids found as predominant fatty acids in all samples. Oil samples obtained from Edremit variety on the first day of holding and the 7th day of the holding period in sack were classified as extra virgin olive oil. Also oil obtained from Uslu variety on the first day of the holding period showed the caracteristics of extra virgin olive oil according to the sensorial properties. Whereas other samples were classified as virgin olive oil. The initial Induction Period (IP) of Edremit and Uslu olive oils were 3.9 and 3.8 h. For Uslu variety, it was observed a decrease during holding period at each holding types until 21 th day. For Edremit variety, it was not observed a significant decrease during holding period. Conclusion. According to the results, the chemical parameters analysed in the different samples are within the limits established by the legislation, but vary during the holding period and according to the variety

CYTA-JOURNAL OF FOOD

In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached-deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were alpha- and gamma-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of alpha-, beta-, gamma- and delta-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

The compositions of fatty acids, tocopherols, polyphenols, sterols, and the total phenol contents of cold pressed oils obtained from five varieties of safflower seeds and ten varieties of camelina seeds cultivated in Turkey were determined. Total phenol contents of safflower oils were higher (272.20-525.30mg GAE/kg) than camelina seed oils (25.90-63.70mg GAE/kg). Apigenin, luteolin, tyrosol, syringic acid, 3-hydroxytyrosol, p-coumaric acid and sinapic acid were detected in seed oils. Camelina seed oils were rich in tocopherol (144.11-168.69mg/100g). -Tocopherol was the predominant tocopherol in camelina seed oils consisting of averagely 80% of total tocopherol, while -tocopherol was the main compound of safflower seed oils, representing 97.85-98.53% of total tocopherols. -Sitosterol was the major sterol in both type of seed oils. Its concentration ranged between 92.51-121.83mg/100g and 80.52-25.54mg/100g in safflower seed and camelina oils, respectively. Camelina seed oils contained 22.31-26.57% linolenic acid, 21.25-24.05% linoleic acid and 19.46-21.47% oleic acid, whereas safflower seed oils mainly consisted of linoleic (28.03-76.85%) and oleic (13.01-62.61%) acids

PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES

In this work, the viscosity values of chemically refined vegetable oils (sunflower, corn, soybean and rapeseed) and physically refined vegetable oils (olive and palm) were determined during refining processes. At this point of view, fatty acid compositions and viscosity values of oil samples were determined. The edible vegetable oils presented Newtonian behavior in shear rates at ranges 6.28-20.93 s(-1). It was observed that palm oil is more viscous than the others. During physical refining, the effect of both oil type and refining steps were significantly important, whereas in chemical refining only the effect of oil type was found statistically important (p<0.01). It was observed that correlation among fatty acid compositions and viscosity values of the samples showed differences according to oil type

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterization of 15 polycyclic aromatic hydrocarbons (PAHs) in extra virgin, virgin, second centrifugation, lampante, refined, crude olive pomace, and refined olive pomace oils was carried out in 24 different types of olive oils and seven different types of pomace oils produced in Turkey and Spain. The extraction method was followed by liquid-liquid extraction, a solid phase clean up using C18 and Florisil cartridges, and evaporation. Then the evaporated residue dissolved in tetrahydrofuran/methanol 50:50 v/v, was analyzed by reversed phase high-performance liquid chromatography with fluorescence detector using two excitations (280, 256nm) and emission (410, 446nm) wavelenghts channels. PAHs content of crude and refined olive pomace oils were found higher than in the other oils. In the samples analyzed, the highest concentrations of PAHs corresponded to benzo[ghi]perylene, naphthalene, pyrene, acenaphthene, benzo[k]fluoranthene, and phenanthrene

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS

Trans fatty acids, solid fat content (SFC) and instrumental textural attributes of fourteen different table margarines sold in Turkey were examined in this study. According to the results, palmitic acid content was the highest in all samples. Trans fatty acid content of margarines was within the range of 1.1-2.2%. The SFC results obtained at different temperatures showed significant differences (P0.05)

INTERNATIONAL JOURNAL OF PHARMACOLOGY

The fatty acids of five wild edible mushroom species (Agrocybe cylindracea, Coprinus comatus, Lactarius deliciosus, Suillus collinitus and Tricholoma myomyces) collected from different regions from Anatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18: 2). Percentage of cis-linoleic acid in species varied from 36.29-66.72%. The other major fatty acids were, cis-oleic, palmitic and stearic acids, respectively. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids

SCIENTIFIC WORLD JOURNAL

The fatty acids of six wild edible mushroom species (Boletus reticulatus, Flammulina velutipes var. velutipes, Lactarius salmonicolor, Pleurotus ostreatus, Polyporus squamosus, and Russula anthracina) collected fromdifferent regions fromAnatolia were determined. The fatty acids were identified and quantified by gas chromatography and studied using fruit bodies. Fatty acid composition varied among species. The dominant fatty acid in fruit bodies of all mushrooms was cis-linoleic acid (18 : 2). Percentage of cis-linoleic acid in species varied from 22.39% to 65.29%. The other major fatty acids were, respectively, cis-oleic, palmitic, and stearic acids. Fatty acids analysis of the mushrooms showed that the unsaturated fatty acids were at higher concentrations than saturated fatty acids

CYTA-JOURNAL OF FOOD

Cholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in Izmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 +/- 0.14 mg/kg ranging between 0.963 and 1.535mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 +/- 5.25%), oleic acid (25.99 +/- 6.89%), and palmitic acid (25.56 +/- 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5-67%