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    Cholesterol removal by selected metal-organic frameworks as adsorbents
    (Springer India, 2020) Yılmaz, Emin; Senel, Ezgi; Ok, Selcuk
    The aim of this study was to investigate the cholesterol removal capacity of seven metal-organic frameworks (MOF) and to compare with active carbon as adsorbents, and with aqueous beta-cyclodextrine complexation removal technique. There were slight color differences in the oil samples after the treatments. The lowest free fatty acidities (0.13% and 0.13% linoleic acid) and peroxide values (21.07 and 23.50 meqO(2)/kg) were measured in aluminum-MOF (Al-MOF) and titanium-MOF (Ti-MOF) treated samples when compared to control sample (0.15%, and 27.62 meqO(2)/kg). Cholesterol reduction ratios of the Al-MOF treated sample (27.45%) and Ti-MOF treated sample (26.27%) were higher among all adsorbent treatments, but lower than that of the beta-cyclodextrine aqueous complexation technique (33.07%). Further experiments with Al-MOF and Ti-MOF showed that when adsorbent addition level increased to 3.0%, removed cholesterol content increased. Likewise, when treatment times extended to 180 min, more cholesterol was removed. But, the removed cholesterol contents at 100 degrees C and 30 degrees C treatment temperatures were lower than that of at 50 degrees C treatment temperature. Further experiments with butter and sheep tail tallow showed that Al-MOF was quite effective as an adsorbent to remove cholesterol. This study proves the great potential of MOF to remove cholesterol selectively from oil/fat by adsorption principle.
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    Öğe
    Comparison of roasting and boiling pre-treatments for cold pressed melon seed oil
    (Innovhub Ssi-Area Ssog, 2020) Ok, Selcuk; Yılmaz, Emin
    In this study, oils were produced from the melon seeds by cold press technique and physicochemical properties, compositions and sensorial properties of these oils, and physicochemical properties of the seeds and the press cakes were determined. In addition, the effects of the pre-treatments on the oil yield and on the properties of the seed, press cake and oil were compared with each other. It was observed that the contents of the melon seeds decreased significantly with the boiling pre-treatment. Press cakes were found to be rich in nutrition and they could be utilised in edible products. It was detected that oil yield obtained by the roasting pre-treatment was higher than that obtained by the boiling pre-treatment. Linoleic acid, b-sitosterol and a-tocopherol were determined as major fatty acid, sterol and tocopherol, respectively. It was observed that quantities of the phenolic compounds decreased significantly with boiling pre-treatment. Aromatic volatile compounds which have roasted/nutty and herbal/grassy/sour aroma descriptions were detected predominantly in roasted and boiled seed oils, respectively. According to the sensory analyses, melon seed oils were found to be low in the intensity of the sensory attributes. According to the consumer tests, it was observed that melon seed oils had intermediate scores and consumer satisfaction was moderate. In conclusion, it is thought that melon seeds could be used as a raw material for edible oil production.
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    Öğe
    The Pretreatment of the Seeds Affects the Quality and Physicochemical Characteristics of Watermelon Oil and Its By-Products
    (Wiley, 2019) Ok, Selcuk; Yılmaz, Emin
    The aims of this study were to produce cold-pressed oils from watermelon seeds, which were previously treated with seed boiling and roasting, and to characterize the oils and press cakes. The watermelon seeds were found as rich sources of protein, oil, and minerals. Seed boiling pretreatment resulted in a higher oil recovery (51.31%) than seed preroasting (44.21%). Seed pretreatments did not cause any difference in the fatty acid (FA), sterol, and tocopherol compositions. Linoleic acid (LNA) was the major FA (54.57 and 54.62%) with higher contents of total unsaturated (74.41 and 75.52%) FA. beta-Sitosterol (202.79 mg/100 g oil and 202.90 mg/100 g oil) and gamma-tocopherol (361.45 mg kg(-1) oil and 365.98 mg kg(-1) oil) were the major components. The oils started to crystallize at around 1.80 and 1.75 degrees C, and completely crystallized oils melted at around -35.66 and -35.78 degrees C, respectively. Seed boiling pretreatment reduced the quantity of the most phenolic compounds in the oil (51.54 and 22.74 mg kg(-1) total phenolics). The oxidative induction times of the oils were 11.91 and 11.49 min. In these cold-pressed oils, volatile compounds associated with roasted/nutty and vegetable/herbal aroma descriptions were predominantly detected. Sensory descriptive analysis indicated that the oils are poor in terms of different sensory terms. Consumer tests showed that these oils are acceptable for direct consumption. Hence, this raw material could be used to produce edible oils.
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    Valorization of Capia Pepperseed Flour-I: Spreadable New Products Development
    (Springer, 2019) Bostanci, Huseyin; Ok, Selcuk; Yılmaz, Emin
    The aim of this study was to utilize pepperseed flour in spreadable new product development. Two formulations, chocolate type and molasses type, were evaluated. Both formulations included 23.67 and 30.11% pepperseed flour, chocolate liquor or molasses as aroma source, sugar, palm oil, citric acid, potassium sorbate and lecithin as the ingredients. While ash and protein contents were similar, moisture and oil contents were different. Oil separation was observed only in chocolate type. Free acidity and peroxide values were low and below the limits. Some color differences were existed. Total phenolics and antioxidant capacity were higher in molasses type. Thermal analysis showed that both products were smooth and plastic at room temperature, and crystallizes only below fridge temperatures. In both products, linoleic (43-47%), palmitic (23-24%) and oleic (21-25%) acids were the main fatty acids, together with -sitosterol (2200-2500mg/kg), campesterol (350-600mg/kg), and 5-avenasterol (230-550mg/kg). Also 735.83 and 493.49mg/kg total tocols were determined, respectively. Sixteen amino acids were quantified in samples, and glutamic acid, leucine, arginine and lysine in chocolate type, and glutamic acid, histidine, leucine and proline in molasses type were in higher concentrations. There were ten minerals quantified, and K, Na, Ca, and Mg were in higher amounts. This study proved that pepperseeds can be valorized in production of healthy, nutritious new products with minimal processing.
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    Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes
    (Springer, 2019) Yılmaz, Emin; Bostanci, Huseyin; Ok, Selcuk
    The aim of this study was to characterize spreadable products based on the utilization of capia pepperseed flour. Chocolate type including liquid chocolate, and molasses type including grape molasses were evaluated. The volatile aromatics compositions, sensory descriptions, consumer preferences and storage stabilities were studied. 24 volatile compounds in chocolate type and 17 volatile compounds in molasses type were quantified. 1,2,3-propanetriol, ethyl acetate and acetic acid in chocolate type, and acetic acid and methyl acetate in molasses type were dominant in concentrations. Volatiles with aroma descriptions of fruity, ethereal, nutty, buttery, cocoa, almond, green, fatty, caramel, vegetable and similar were quantified. The panel sensorially defined both products with 17 definition terms. Significant differences for brownness, nutty, raw vegetable, bitterness, chocolate/caramel, consistency, spreadability, and refreshment were determined, and thought to be caused from the main ingredients used. Consumer hedonic scores were generally higher for chocolate type, but both need improvements. Oil separation and water activity have not changed during the storage, while some color differences and microstructural changes occurred. Furthermore, free fatty acidity and peroxide value was not increased significantly and lower than 1.8% and 2.5 meqO(2)/kg, respectively. Overall, these new pastes could found some market value.
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    Valorization of Grapefruit Seeds: Cold Press Oil Production
    (Springer, 2019) Yılmaz, Emin; Guneser, Buket Aydeniz; Ok, Selcuk
    PurposeThe aims of this study were valorization of grapefruit seeds by producing oil with cold press technique and characterization of the obtained oils.MethodsControl group and enzyme treated seeds were cold pressed in laboratory scale machine, and common physicochemical properties, fatty acid, sterol, tocopherol, flavonoid, phenolic acid, pigment, volatile aromatics compositions of the oils were determined in addition to their sensory descriptive analyses.ResultsIt was shown that the oil contains linoleic acid (40%), beta-sitosterol (80%) and alpha-tocopherol (220-320mg/kg oil) as the major components. Naringin, hesperidin, neohesperidin, rutin as prominent flavonoids; tr-ferulic and gallic acids as dominant phenolic acids were quantified. Furthermore 26 different (d-limonene, furfural, 3-methylbutanal etc.) volatile aromatics were determined. The oils are shown to be bioactives and aromatics rich samples, but they have strong bitter and astringent taste.ConclusionsHence, the oil could only be used to enrich other edible oils and foods for functional purposes, and could be utilised for cosmetic, chemical, energy and other purposes. [GRAPHICS] .
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    Valorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties
    (Springer, 2025) Yilmaz, Emin; Caliskan, Sule; Ok, Selcuk; Yuceer, Yonca Karagul
    This study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.