Ahmet Ünver

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

BACKGROUND Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6-69.6% of the total, followed by oleic (16.2-31.2%), palmitic (6.9-12.9%) and stearic (1.44-4.69%). The oils of all the seeds analysed showed a preponderance of α-tocopherol (ranging from 260.5 to 153.1 mg kg⁻¹ oil extract). β-Tocopherol, γ-tocopherol and δ-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg⁻¹, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = -0.834, P < 0.01). CONCLUSION Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses.

Antimycotic Activity of Methanol Extracts of Sage (Salvia officinalis L.), Laurel (Laurus nobilis L.) and Thyme (Thymbra spicata L.)

Abstract Inhibitory effects of methanol-water (90:10; v/v) extract from sage (Salvia officinalis L.), laurel (Laurus nobilis L.) and thyme (Thymbra spicata L.) were tested in vitro on clinical isolates of eleven species of yeasts (C. krusei, C. clus, Rhodotorula rubra, C. albicans 10039, C. tropicalis, C. glabrata 70164, C. parasilosis, C. insane, C. rhodotonla, C. holmii and C. glabrata 13b). Preliminary experiment was carried out in vitro using the disc diffusion method to investigate antimycotic activity of the sage, laurel and thyme extracts. Thyme methanol extract showed very high antimycotic activity against all tested yeasts. Effect of laurel extract was as good as thyme extract for C. tropicalis at 40 ppm level. Generally, sage had no effect on the tested yeasts. Methanol extracts of thyme and laurel may be useful tools to control the yeasts growth.

A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry

The crude oils obtained from the kernels of apple (Malus spp.), plum (Prunus domestica L.), apricot (Prunus armeniaca L.), sweet cherry (Prunus avium L.), mandarin (Citrus mitis), peach (Prunus persica L.), sour cherry (Prunus cerasus L.) and grape (Vitis vinifera L.) fruits were examined for some of their physicochemical properties and fatty acid compositions. The total oil content of the kernels ranged between 18.5-39.5%. While grape (20.2%) and apple (18.5%) seeds show the lowest oil content, the highest oil content was found in peach (39.5%) and apricot (38.8%) kernels. The saponification number and unsaponifiable matter contents of the samples varied between 170-195 and 0.93-1.59, respectively. The refractive index values of plum (1.478 nD 20 °C) and apricot (1.475 nD 20 °C) kernel oils were higher than the values of other kernel oils. The specific gravity, iodine number, peroxide value, free fatty acid and total crude fat contents of the kernels varied between 0.901 and 0.960, 95 and 135, 1.87 and 3...

Characteristics of grape seed and oil from nine Turkish cultivars

Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40–10.79, 5.24–7.54, 17.6–27.1, and 1.2–2.6, respectively. The highest crude oil, crude protein and crude fibre were determined in Siyah pekmezlik, Karadimrit and Antep grape seeds. The energy values of seeds were established to be between 102.28 and 148.07 kcal g−1. Potassium and calcium contents of seed samples were found to be at high levels compared to sodium. The seeds contained 686–967 ppm of Na, 2468–3618 ppm of K and 2373–4127 ppm of Ca. The refractive index, relative density, acidity, saponification value, unsaponifiable matter and iodine value of seed oils were determined to be in the ranges 1.474–1.477 , 0.909–0.934 25/25°C, 0.74–1.24%, 181–197, 0.91–1.66%, and 126–135, respectively. The main fatty acids were of the ranges 60.7–68.5% linoleic, 16.1–23.4% oleic and 8.0–10.2% palmitic. The highest percentages of linoleic acid (68.5%) was determined in Siyah pekmezlik seed oil.

Changes in chemical composition of some oils extracted from seeds roasted at different temperatures

Oil seeds are commonly used in cooking, frying and as salad oil and have commercial and economic importance. Since the seeds are roasted before pressing of the oil, changes occur in their composition; thus it is crucial to modify roasting process to minimise adverse effects. This study reflects the effects of different roasting temperatures (90, 150 and 210 °C for 10 min. in conventional oven) on the oil constituents and some chemical properties of oils from the seeds of sesame, sunflower, soybean, flaxseed and poppy along with comparison to those of unroasted corresponding seed oils. Lipids from roasted seeds of sesame, flax and soybean exhibited relatively higher viscosity and free fatty acids, than lipids from unroasted seeds. With an increase in roasting temperatures the colour of the oils were slightly darker even though the changes were not significant in most cases. The content of α- and γ-tocopherols in oils (except soybean oil) gradually decreased as roasting temperature increased. β-tocopherol w...

Some physico-chemical and sensory properties of heat treated commercial pine and blossom honey

Summary In this paper, the effects of heat treatment on some physicochemical characteristics (brix, pH, colour, hydroxyl methyl furfural (HMF)) and sensory properties (consistency, odour, colour, flavour) of pine and blossom honey samples were determined. Heating temperature and time were found to have important effects, especially on HMF content of the samples. Heat treatment had not been significantly effective not only on the pH and brix values of honey samples but also on the sensory characteristics of the pine honeys but effective on the blossom honey. Unheated honey samples had higher L* values than those of the heated samples, indicating their lighter colour. Both types of honey samples showed lower a* values when the temperature was increased. Heat treatment time did not significantly affect b* values of pine honey samples. Heat treated blossom honey samples showed lower b* values than the unheated samples.

Nutritional Evaluation, Physico-Chemical Characteristics, Fatty Acid Composition and Mineral Contents of Some Vegetable Seed and Oils

Abstract Some physico-chemical characteristics, fatty acids and mineral contents of pumpkin, sweet pumpkin, melon, watermelon, paprika, tomato and cucumber seeds were determined. All seeds contained at the high levels of lipid (15.6–51.8 %) and protein (19.8–39.9 %). Among the cultivars studied, tomato seed contained the highest potassium (10542.1 mg/Kg). K, Mg, Na and P contents of samples were found high amounts than those of other elements. While acidity values of seed oils changed between 3.15–4.24 %, peroxide values ranged between 4.72 meq/Kg to 12.5 meq/Kg. Viscosity values ranged between 25.75 mPa (tomato seed oil) to 51.2 mPa (pumpkin seed oil). While L* values of oils changed between 64.38 to 36.81, a* value ranged between 20.21 to –2.22. Linoleic and oleic acids were established as major fatty acids. While linoleic acid contents of samples ranged between 54.4 % (sweet pumpkin) to 71.6 %(paprika seed oil), oleic acid contents changed between 9.05 (paprika seed oil) to 22.9 % (sweet pumpkin and tomato seed oils).

Chemical Composition of the Essential oil of Salvia cryptantha

Abstract The essential oil for the present investigation was obtained from the air-dried leave +flowers of Salvia cryptantha as described in the experimental. Composition ofwater-distilled essential oils of S. cryptantha growing wild in Turkey were analysed by GC and GC-MS. At least 16 compounds were isolated and identified, corresponding to 98.5 % of the oil. The major compounds were camphor (25.6 %), 1,8-cineole (20.3 %), β-pinene (12.8 %), n-hexane (10.6 %), heptane (8.9 %), borneol (5.1 %) and α-pinene (4.1 %). The oils consisted of monoterpenic hydrocarbons and oxygenated monoterpenes.