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Öğe Antimicrobial activity of cold pressed citrus seeds oils, some citrus flavonoids and phenolic acids(Innovhub Ssi-Area Ssog, 2018) Guneser, B. Aydeniz; Zorba, N. N. Demirel; Yilmaz, E.This study aims at determining the antimicrobial activity of cold pressed lemon, orange, and grapefruit seed oils, and to compare their activities with some antibiotic disks, flavonoid and phenolic acid standards. These oils had inhibition zones ranging from 6.62 to 11.00 mm against fifteen tested pathogenic bacteria. Only lemon seed oils and orange seed oil showed some inhibition against Candida utilis yeast. None of the oils had measurable inhibition zone against Micrococcus luteus ATCC 4698. Although most oils showed no growth inhibition even at a 100% concentration, Escherichia coli ATCC 25922 and Salmonella Enteriditis ATCC 13076 inhibited at 100% oil concentrations. Cold pressed and solvent extracted lemon seed oils inhibited growth of Staphylococcus aureus RSKK 1009 at 2% level, and cold pressed and microwave treated-cold pressed orange seed oil inhibited growth of Klebsiella pneumonia ATCC 700603 at 16 and 50%, respectively. The antibiotic disks ampicillin, sulbactam, piperacillin, tobramycin, mezlocillin, amoxicillin and cycloheximide presented 3-4 fold larger inhibition zones (10.24 - 47.00 mm) than the oil samples. Similarly, flavonoid standards naringin, naringenin, hesperidin, neohesperidin, catechin and kaempherol; and phenolic acids gallic, syringic, tr-ferulic, rosmarinic, tr-2-hydroxycinnamic and chlorogenic acids had inhibition zones like the seed oil samples. Hence citrus seed oils pose moderate levels of antimicrobial activity and could be used as antimicrobial aids.Öğe Antimicrobial and functional properties of the proteins extracted from lemon, orange and grapefruit seeds press meals(Wageningen Academic Publishers, 2018) Karabiber, E. B.; Zorba, N. N.; Yilmaz, E.The aim of this study was to determine the antimicrobial activities and functional properties of the proteins extracted from lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisi var. Beyaz) seeds press meals. The ethanolic extracts of the proteins showed around 6.3-15.8 mm inhibition zones against some foodborne pathogenic bacteria. Although this range was 3-4 fold lower than the commercial antibiotic disk (sulbactam cefoperazone, 10.5 mu g), it still indicates presence of some antimicrobial activity. Likewise, the minimum inhibition concentration values were determined against the same bacteria. Although some pathogens were not inhibited at highest used concentration (5%) of protein ethanolic extracts, some extracts even were effective at 0.16-0.63% concentration levels. Hence, these extracts could inhibit the growth of some pathogenic bacteria. These citrus seed protein extracts exhibited good water and oil holding capacities and some foaming abilities, although their emulsification properties were lower. Overall, citrus seed proteins could be used in food products or other areas for their antimicrobial and functional properties.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 Assessment of Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, and Pb concentrations in gluten-free foods from Saudi Arabia by inductively coupled plasma mass spectrometry(Perkin - Elmer Corp., 2015) Mehder, A.O.; Yilmaz, E.; Sungur, A.; Soylak, M.; Alothman, Z.A.The levels of arsenic, cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, and zinc in some glutenfree food samples used for celiac disease patients have been determined after microwave digestion by inductively coupled plasma mass spectrometry (ICP-MS). The concentrations were found in the range of 0.09-0.66 (As), 2.9-6.6 (Cd), 4.7-100.3 (Cr), 866-2009 (Co), 0.043-0.26 (Cu), 3.2-17.4 (Fe), 1.4-10.5 (Pb), 12.9-41.3 (Mn), 0.35-0.46 (Ni) and 0.021-0.268 (Zn) mg kg1. The detection limits for As, Cd, Cr, Co, Cu, Fe, Pb, Mn, Ni, and Zn were 0.33, 0.009, 0.26, 0.041, 0.17, 1.36, 0.025, 0.061, 0.042, and 0.29 mg kg-1, respectively. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The results were compared with related works published for gluten-free foods used around the world and it was found that the Mn and Fe levels obtained in this study were at higher levels. The highest Ni, Co, Fe, and Cr levels were in Rice Flicks. The lowest Mn, Co, Zn, As, and Cd levels were in the Rice Thins samples. A hierarchical cluster analysis of the results was performed to identify similarities between the food samples based on element component. Symptoms of celiac disease are diarrhea, bloating, abdominal pain, constipation, muscular disturbances, headaches, migraines, and bone or joint pain (18). Inductively coupled plasma mass spectrometry (ICP-MS) is a powerful instrumental detection technique for trace elements in environmental samples including food samples. This technique is preferred to atomic absorption spectrometry (AAS) and inductively coupled plasma atomic emission spectrometry (ICP-AES) due to its lower detection limits for analyte elements in comparison to AAS and ICP-AES (14, 19, 20). According to our literature survey, no study has been reported on the metal content of gluten-free food samples from Saudi Arabia after microwave digestion. This pilot study is the first on this subject. In the present work, the trace element concentrations of some gluten-free foods from Saudi Arabia were determined by ICP-MS after microwave digestion. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The hierarchical cluster analysis of the results was also investigated to identify similarities between food samples based on element components.Öğe Assessment of Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Cd, and Pb Concentrations in Gluten-free Foods From Saudi Arabia by Inductively Coupled Plasma Mass Spectrometry(Atomic Spectroscopy Press Ltd, 2015) Mehder, A. O.; Yilmaz, E.; Sungur, A.; Soylak, M.; Alothman, Z. A.The levels of arsenic, cadmium, chromium, cobalt, copper, iron, lead, manganese, nickel, and zinc in some gluten-free food samples used for celiac disease patients have been determined after microwave digestion by inductively coupled plasma mass spectrometry (ICP-MS). The concentrations were found in the range of 0.09-0.66 (As), 2.9-6.6 (Cd), 4.7-100.3 (Cr), 866-2009 (Co), 0.043-0.26 (Cu), 3.2-17.4 (Fe), 1.4-10.5 (Pb), 12.9-41.3 (Mn), 0.35-0.46 (Ni) and 0.021-0.268 (Zn) mg kg(-1). The detection limits for As, Cd, Cr, Co, Cu, Fe, Pb, Mn, Ni, and Zn were 0.33, 0.009, 0.26, 0.041, 0.17, 1.36, 0.025, 0.061, 0.042, and 0.29 mg kg(-1), respectively. The accuracy of the method was confirmed by analysis of the standard reference material SRM 1568a Rice Flour. The results were compared with related works published for gluten-free foods used around the world and it was found that the Mn and Fe levels obtained in this study were at higher levels. The highest Ni, Co, Fe, and Cr levels were in Rice Flicks. The lowest Mn, Co, Zn, As, and Cd levels were in the Rice Thins samples. A hierarchical cluster analysis of the results was performed to identify similarities between the food samples based on element component.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 poppy seed oils: sensory properties, aromatic profiles and consumer preferences(Consejo Superior Investigaciones Cientificas-Csic, 2014) Emir, D. D.; Guneser, O.; Yilmaz, E.The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.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 Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil(Springer India, 2019) Guneser, B. Aydeniz; Yilmaz, E.This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared. Thirteen sensory parameters were used to define the oil samples. The major bioactive components of the orange seed oils were naringin, hesperidin, and trans-ferulic acid. Flavonoids constituted the main phenolic class with 78.5% and 74.4%, followed by phenolic acids with 21.4% and 25.5% in the oven and microwave pre-roasted oil samples. The mean concentration of hesperidin and naringin varied from 903.4 to 909.6mg/kg and from 234.3 to 299.8mg/kg, respectively. The results showed for the first time in the literature that orange seed oil contains some volatile aromatic compounds and glycosylated flavanones that could have functional properties. Hence, cold-pressed orange seed oil could be suggested as the new potential health-promoting oil.Öğe Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals(Codon Publications, 2017) Yilmaz, E.; Emir, D. DundarIn this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The compositional and functional properties of the defatted meals (cakes) obtained from previously treated (pre-roasting and enzyme treatment against control) and cold pressed poppy seeds were determined. Moisture (11.01-16.21%), protein (26.87-35.14%), oil (2.32-4.28%), ash (8.70-11.14%), hunter lab L (40.63-68.63), a* (3.08-8.13), b* (8.46-22.62) and viscosity (132.5-1,084.5 cP) values were determined. Also phytic acid (9.96-15.08 mg P/g) and tannin (0.68-1.24 mg CE/g) were measured. Among the 11 minerals which were detected, K, Na, Ca, Mg and Zn were in higher concentrations. As functional properties water holding capacity (2.24-3.14 g/g), oil holding capacity (1.83-2.26 g/g), emulsifying activity (3.33-70.83%), emulsion stability (1.67-54.16%), foaming capacity (2.02-26.20%), foam stability (27.88-62.74%), and least gelation concentrations (around 16-18%) were measured. It was shown that for most functional properties, seed roasting caused some enhancements, while enzyme treatment affected negatively these properties. Defatted poppy meals can be utilised as human food due to their good nutritional and functional properties.Öğe Effects of microwave roasting on the yield and composition of cold pressed orange seed oils(Inst Grasa Sus Derivados, 2017) Guneser, B. Aydeniz; Yilmaz, E.The aim of this study was to valorize orange (Citrus sinensis) seeds, which are generated as waste. This study presents data about raw orange seed, the meal gained after cold pressing, and characterization data of the cold pressed seed oils. Furthermore, the effects of microwave roasting of the seds compared to regular roasting (control) were determined. The oil yield of orange seed cold pressing was around 52.93-62.99%. After cold pressing, 13.57-17.97% oil remained in the meal together with 20.68-25.61% protein. Hence, pressed meals could be valorized for different purposes. Except for turbidity, the color b* value, free acidity, the p-anisidine value and antioxidant capacity, there was no significant difference between the two oil samples for the measured physicochemical properties. Six different fatty acids were quantified and the major fatty acids were linoleic, palmitic and oleic acids. The fatty acid composition of the orange seed oil can be accepted as nutritionally balanced. Among the fifteen sterols quantified, beta-sitosterol was dominant (around 77-78%). Likewise, the a-tocopherol content of the samples was not significantly different. The thermal onset and peak temperatures, and enthalpies for crystallization and melting were also reported. This study showed that good quality orange seed oils can be produced by cold pressing, and the oils could be used in food and non-food applications.Öğe Extraction and characterisation of lemon, orange and grapefruit seeds press cake proteins(Codon Publications, 2017) Karabiber, E. Buket; Yilmaz, E.The aim of this study was to characterise the proteins of lemon (Citrus limon var. Kutdiken), orange (Citrus sinensis var. Dortyol) and grapefruit (Citrus paradisivar. Beyaz) seeds extracted from their defatted press cakes. The press cakes were collected from the cold oil pressing of the seeds which were pre-treated by different techniques. Ultrasound-assisted alkaline (pH=9.0) extraction and isoelectric point (pH=4.0) precipitation procedure yielded around 34.47-80.95% proteins. The extracted seed proteins were in good quality for colour and antioxidant capacity. The extracted-lyophilised proteins were more soluble at pH 11-12 and below 2. The viscosity of the protein dispersions ranged from 3.67 to 25.70 cP. Sixteen amino acids were quantified in the samples, while asparagine, cysteine, hydroxyproline and tryptophan were absent. Thermal denaturation temperature and enthalpy change of denaturation were reported for the first time. The gel electrophoresis indicated four distinct protein bands at around 10, 15-20, 20, and 25-37 kD. It was shown that while seed pretreatment prior to cold oil extraction caused protein yields to enhance, protein degradation especially, in naringinase and hesperidinase enzyme treated samples enhanced, as well. This study provides the evaluation of citrus seed proteins for the literature for the first time, and points out the possibility of utilisation of these proteins in food enrichments, animal feeding and non-food applications. More studies about applications of these seed proteins are expected.Öğe Influence of different antioxidants and pack materials on oxidative stability of cold pressed poppy seed oil(Innovhub Ssi-Area Ssog, 2017) Ogutcu, M.; Yilmaz, E.The aim of this study was to determine the oxidative stability of cold pressed poppy seed oil (PSO) samples. The PSO samples prepared by adding BHA, tocopherol and oryzanol, were also filled into polyethylene terephthalate (PET), amber glass (AG) and transparent glass (TG) packaging materials. The samples were stored at 4 and 20 degrees C for 9 months and the color differences, free fatty acidity, peroxide value (PV), UV absorbance (K-232 and K-270) and oxidative induction time (OIT) were monitored. As expected, the oil oxidation process was affected by storage temperature, hence the samples stored at 20 degrees C oxidized faster than the samples stored at 4 degrees C. This study revealed that BHA was more effective against oxidation than the other antioxidant additives. Moreover, the samples packaged with AG materials had lower PV values and higher OIT values than the other samples. There was high correlation between PV and OIT (r = 0.88; p = 0.01) and K-232 and OIT (r = 0.84; p = 0.01) measurements. In conclusion, the OIT values obtained from DSC measurements can be applied as an accurate and effective method just as standard titration and UV absorbance methods.Öğe Kinetic studies with crude tomato lipoxygenase(TUBITAK, 2001) Yilmaz, E.Crude tomato lipoxygenase (LOX) from ripe Florida47 tomatoes was used in this study. Extracted crude LOX was assayed spectrophotometrically. The effects of different buffers and pHs, substrate preparations, temperature and tissue location on LOX activity were evaluated. The enzyme was most active with MES buffer at a pH of 6.0 and a temperature of 25°C. The best substrate was the first preparation with linoleic acid/Tween 20 at a ratio of 1:1.5. The kinetic parameters determined under the best conditions were a Km of 4. 198 mM and a Vmax of 0.84 mM/min. The enzyme was heat labile, and most activity was located in the fruit pericarp tissue. These results may help in employing crude tomato LOX as a biotechnological source.Öğe Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products(Inst Grasa Sus Derivados, 2014) Ogutcu, M.; Yilmaz, E.The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 degrees C. The peak melting temperature of the margarine was 47.11 degrees C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 degrees C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J.g(-1), while it was 94.19 J-g(-1) for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a beta-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.Öğe Physicochemical and functional properties of the cold press lemon, orange, and grapefruit seed meals(Wageningen Academic Publishers, 2018) Karaman, E.; Karabiber, E. B.; Yilmaz, E.The aim of this study was to evaluate physicochemical and functional properties of the defatted cold press meals of lemon, orange and grapefruit seeds. Proximate composition, viscosity, colour, flavonoid and phenolic acid compositions, and functional properties (water and oil holding capacity, emulsion and foaming properties and least gelling concentration) were determined. It was shown that the meals are high in protein, but low in phytic acid. Their colour is usually light yellow-red, and compatible for most food products. These meals were very good sources of citrus flavonoids (eriocitrin, rutin, naringenin, etc.) and phenolic acids. Hence, they can be used in functional food products or be utilised as source for flavonoid extraction. Furthermore, the meals were very good in water holding capacity, and moderately good in emulsification and foaming properties to be used as food ingredients. Citrus seed press meals could be valorised in food products or in extracting fine chemicals.Öğe Preventing oil leakage with natural wax additions during the storage of tahini halva(Innovhub Ssi-Area Ssog, 2018) Ogutcu, M.; Arifoglu, N.; Temizkan, R.; Yilmaz, E.Tahini halva, a famous traditional Turkish dessert, is a food product with a high oil content and when stored an oil leakage may occur leading to unpleasant appearance. In this study, to restrict oil migration, sunflower, shellac and beeswax were used at 3% (w/w) in tahini halva and the effects of these natural waxes were comparatively investigated during a 6-month storage period at 25 and 35 degrees C against control samples containing no additives and halva containing 3% hydrogenated palm stearine (HPS). The physico-chemical, textural, and sensorial characteristics were monitored and the results revealed that natural wax addition led not only to successful restriction of oil leakage, but also the samples, especially sunflower wax and HPS containing samples preserved their textural and sensory characteristics throughout storage. According to the samples XRD patterns, the crystal structure of the natural wax containing samples did not change during storage, but that of the tahini halva containing no additive extremely changed, mostly related with oil leakage during storage. The data on oxidative induction time, peroxide values, and free fatty acid contents of the samples, were within the legal limits during storage. It can be concluded that sunflower wax was more suitable in replacing commercially used HPS in terms of restricting oil leakage and preserving textural and sensory properties of traditional tahini halva than the other natural waxes.Öğe Properties and stability of deep-fat fried chickpea products(Consejo Superior Investigaciones Cientificas-Csic, 2015) Bozdemir, S.; Guneser, O.; Yilmaz, E.The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a* (10.56-19.24), b* (30.80-42.20), free fatty acidity (0.2195-0.3467%), peroxide value (3.167-5.25 meq O-2.kg(-1)), total phenolic (22.34-37.34 mgGA.100g(-1) chickpea), antioxidant capacity (6.53-31.61 mmol Trolox.100g(-1) chickpea), absorbed fat (13.46-13.92%), and caloric value (453.17-488.49 kcal.100g(-1) chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.Öğe Purification of degummed crude sunflower oil with selected metal-organic frameworks as adsorbents(Consejo Superior Investigaciones Cientificas-Csic, 2019) Yilmaz, E.; Erden, A. K.The aims of this study were to investigate the effectiveness of seven metal-organic frameworks (MOFs) as adsorbents for the purification of crude degummed sunflower oil, and to compare their effectiveness with three natural clays. The oil was treated with two different addition levels (0.05% and 0.3%, w/w), and two different treatment times (0.5 h and 3.0 h) under constant temperature (25 degrees C). The results indicated that all adsorbent treatments improved the oil's physico-chemical properties. Most importantly, the oil's free fatty acid, peroxide and p-anisidine values were significantly reduced by Ti-MOF and gamma-CD-MOF in comparison with the control sample. The oil showed no contamination by the metals during the MOF treatments. There were no significant changes in the fatty acid or sterol composition of the treated oil, while a-tocopherol contents decreased to some extent. This study proved the possibility of MOF as adsorbents for crude oil purification, and showed the great potential of Ti-MOF and gamma-CD-MOF as promising adsorbents.
