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Öğe Application of MOFs and natural clays for removal of MCPD and GEs from edible oils(Consejo Superior Investigaciones Cientificas-Csic, 2022) Sahin, T.; Ok, S.; Yilmaz, E.The aim of this study was to investigate the removal of 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl esters (GEs) from edible oils by using Metal Organic Frameworks (MOF) and natural clays. First, the model oil was treated with adsorbents and titanium (IV) butoxide-terephthalate MOF (Ti-MOF) and kaolin were selected as the best performing MOF along with natural clay, respectively, for the removal of 3-MCPD and GEs. The effects of treatment conditions were also investigated, 6.0% adsorbent level, 120 min treatment time and 95 degrees C temperature were determined to be the best treatment parameters. Finally, palm oil samples were treated with Ti-MOF and kaolin under the selected conditions and removal of 3-MCPD and GEs was obtained at up to 27% and 58%, respectively. In conclusion, MOFs and natural clays showed good potential for the removal of 3-MCPD and GEs, and the efficiency of the treatment can be improved by modifying the adsorbents.Öğe CHAPTER 11: Edible Applications of Wax-based Oleogels(Royal Society of Chemistry, 2018) Yilmaz, E.; Ok, S.Edible wax oleogels, which are used in various food products to basically replace the solid fats, have been quite successful in reducing the saturated fat and trans fatty acids, although they are not as good as solid fat sources for expected food functionalities like mechanical strength, aeration, lubrication of dough, water sensitivity and mouthfeel. Hence, mixtures of various wax oleogels and natural solid fat sources could be suggested. Generally, wax oleogels are very promising alternatives to hydrogenated fats in food formulations. However, regulatory issues, long-term consumption effects on human physiology and safety, and improvement of sensory properties of the wax oleogels need to be resolved before commercial applications. Furthermore, more studies in different food applications (meat products, cheeses, puff pastry fats, confectionery, etc.) and delivery of bioactive molecules by wax oleogels are open research topics to be explored. In this chapter, published results of wax oleogels in food applications are briefly reviewed. © The Royal Society of Chemistry 2018.Öğe Cold pressed versus refined winterized corn oils: quality, composition and aroma(Consejo Superior Investigaciones Cientificas-Csic, 2017) Guneser, B. Aydeniz; Yilmaz, E.; Ok, S.The aims of this study were to characterize and compare cold pressed and fully refined winterized corn oils. Free fatty acidity (FFA), peroxide (PV) and p-anisidin (p-AV) values, saponification number, total carotenoid and phenolic contents of cold pressed corn oils were higher than that of the refined winterized corn oils. Linoleic and oleic acids (approximately 53-54% and 30-31%, respectively) were detected as the major fatty acids in both oil samples. Fifteen different sterols with a majority of beta-sitosterol, campesterol, and stigmasterol were quantified in both oil samples. Although phenolic compounds were not quantified in the refined winterized oil samples, some flavonoids (hesperidin, rutin) and phenolic acids (gallic, syringic, rosmaniric and trans-ferulic) were detected in the cold pressed oil samples. This study concludes that cold pressed corn oils could be superior in terms of bioactive compounds but still need some quality improvements for sensory attributes.Öğe Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis(Consejo Superior Investigaciones Cientificas-Csic, 2022) Aydugan, A.; Ok, S.; Yilmaz, E.Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was within ac-ceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at-20.18 degrees C and crystallized at-3.71 degrees C. Linoleic acid (51.97%), beta-sitosterol (67.56 mg/100 g oil) and gamma-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.Öğe Comprehensive characterization of physicochemical, thermal, compositional, and sensory properties of cold-pressed rosehip seed oil(Consejo Superior Investigaciones Cientificas-Csic, 2023) Eren, T.; Ok, S.; Yilmaz, E.In this study, cold-pressed rosehip seed oil was fully characterized. Acidity and oxidation levels were near the limit values or slightly exceeded them and improvement in the storage conditions was suggested. The oil started to crystallize at -45.25 degrees C, and melt at -25.56 degrees C. Linoleic acid (51.1%), beta-sitosterol (84.6%), gamma-tocopherol (773.76 )tg/g) and rosmarinic acid (31.38 )tg/g) were determined as major fatty acid, sterol, tocopherol and phenolic compound, respectively. For the first time, aromatic volatile compounds and sensory descriptive terms were determined for cold-pressed rosehip seed oil. Sixty-seven volatile compounds were detected and L-limonene was found to be a major volatile compound. According to the sensory analysis, timber/kindling and raw vegetable tastes/aromas were found to be relatively dominant. Consequently, it is thought that rosehip seeds can be used as a raw material for edible and nutritionally-rich cold-pressed oil production and/or as source oil for functional food preparations.
