M.M. Özcan

Fatty acid composition and tocopherol profiles of safflower (Carthamus tinctorius L.) seed oils

The oil contents of safflower seeds ranged from 23.08% to 36.51%. The major fatty acid of safflower oil is linoleic acid, which accounted for 55.1–77.0% in oils, with a mean value of 70.66%. Three types of tocopherols were found in safflower oil in various amount α-tocopherol, β-tocopherol and γ-tocopherol, ranged from 46.05 to 70.93 mg/100 g, 0.85 to 2.16 mg/100 g and trace amount to 0.45 mg/100 g oils, respectively. This research shows that both fatty acid and tocopherol contents differ significantly among the safflowers.

Antioxidative activity of Rosemary (Rosmarinus officinalis L.) and Sage (Salvia fruticosa L.) Essential oils in Chicken fat

Abstract The antioxidant activites of sage and rosemary essentail oils were determined in chicken fat stored at 55°C in clear glass jars for 20 days , in respect of peroxide and free fatty acid values. Sage and rosemary oils at 0.5% levels exhibited antioxidant activity. However, 0.2 and 0.5% concentrations of sage oil was effective compared to rosemary oil (except for 0.5% level on 8 days of storage). All treatments were effective in respect of hidrolytic rancidity. both the oils were equally effective as that of butylated hydroxytoluen (BHT) in respect of hdrolytic rancidity. Findings illustrate that the antioxidant efficiency of the sage oil was superior to that of rosemary oil.

Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils

The oil content of grape seed samples changed between 4.53% (Adakarasi) and 11.13% (Sauvignon blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91% (Cinsaut), the oleic acid contents varied between 13.35% (Cabernet Sauvignon) and 26.30% (Sangiovese) (p < 0.05). Also, the palmitic acid and stearic acid contents of grape seed oils ranged from 7.15% (Cinsaut) to 16.06% (Sangiovese) and from 2.43% (Narince) to 6.55% (Sangiovese) respectively (p < 0.05). The flavonoid contents of the seeds changed between 263.53 (mg CE/g) and 1 706.00 (mg CE/g) (Cabernet Sauvignon). Total phenols were found to be between 6 711.14 (mg GA/g extract) (Sangiovese) and 8 818.69 (mg GA/g extract) (Narince). The linoleic contents of oils changed from between 47.34% (Sangiovese) and 72.91% (Cinsaut). The K contents of the grape seed samples changed between 4 347.80 mg/kg (Cabernet Sauvignon) and 9 492.60 mg/kg (Gamay) (p < 0.05). The Fe contents of seeds were found to be between 29.96 mg/kg (Narince) and 73.82 mg/kg (Sangiovese). As a result, the current study shows that grape seeds are useful for human nutrition due to their components.

Effect of Microwave Roasting on Yield and Fatty Acid Composition of Grape Seed Oil

Vitis vinifera L., a member of the family Vitaceae, is a perennial plant that grows in temperate zones [1]. Several studies have been conducted on rape seed and oils [2–6]. Recently, microwave energy has been widely used in several processes of food production. The microwave process offers several distinct advantages when compared with conventional heat processes. These advantages include speed of operation, energy savings, precise process control, and faster startup and shutdown times [7–10]. The content of polyunsaturated fatty acids, namely linoleic, linolenic, and oleic, decreases slightly when the period of microwave heating is increased, whereas palmitic acid of peanuts increases markedly with microwave heating compared with conventional heating [10, 11]. Because of the importance of grape seeds as a source of oil, we determine the effect of microwave heating on the fatty acid compositions of four Turkish grape seed varieties. The crude oil and moisture contents of seeds from four different grape vine varieties (Antep Karasi, Dimlit, Cal Karasi, and Bogazkere) roasted using microwave heating are presented in Table 1. The oil content of the grape seeds changed depending on the variety and microwave heat setting. The oil percentage of the grape seeds was affected by microwave roasting, except for the Bogazkere variety. The oil content increased especially at the highest microwave heat setting. Grape seeds contained 6.51–8.40% palmitic, 16.10–11.62% oleic, 77.59–72.50% linoleic, 3.86–3.07% stearic, 0.46–0.11% linolenic, and 0.68–0.10% arachidic acids (Table 2). While the oleic acid contents of grape seed oils were between 15.89% (Dimlit; 720 W) and 36.5% (Bogazkere; 540 W), linoleic acid contents were between 33.98% (Bogazkere; 540 W) and 69.94% (Dimlit; 540 W).

Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p < 0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4- dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (Cavus) to 13.881% (Cinarli karasi) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.

The Effect of Harvest Years on Chemical Composition of Essential Oil of Basil (Ocimum minimum L.) Leaves

Abstract The essential oils of basil (Ocimum minimum L.) leaves cultivated in Mersin (Büyükeceli-Gülnar) were extracted by hydrodistillation, and analysed by GC and GC-MS. The major constituents varied depending on harvest years. Linalool, eucalyptol, eugenol and epi-α-cadinol were determined as the major components of basil leaves collected between 2003 to 2008 years. The main constituents of oil were linalool (40.2 2% to 88.34%), eucalyptol (1.46% to 8.87%), eugenol (0.28% to 7.23%) and epi-α-cadinol (1.35% to 5.05%) depending on years. The essential oil composition varies qualitatively and/or quantitatively with the time of harvest.

The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles

The aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O2/kg. On the first day (0 day), ‘L*’, ‘a*’ and ‘b*’ values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic ac...

Some chemical properties, mineral content and amino acid composition of cowpeas (Vigna sinensis (L.) Savi)

Chemical properties, mineral content and amino acid composition of three cowpea genotypes (Karagoz, Samandag and Sarikiz) were determined. Almost all investigated characteristics (except for potassium, sulphur, copper, proline, and sarcosine) were revealed to be statistically important. Chemical properties of cowpeas showed that protein ranged from 27.6 to 30.1%, carbohydrate 56.3-60.0%, ash 3.8-4.2%, fat 2.0-2.3% and moisture 5.9-7.2%. The amounts of potassium, phosphorus, calcium, sulphur, magnesium, iron, zinc, manganese and copper were adequate to meet macronutrient and micronutrient demand in human diets. The ratios of 22 amino acids showed that methionine, tryptophan and tyrosine amino acids were limiting components. According to the results, the cowpea genotypes were rich in the essential amino acids and chemical composition.

The effect of heights on chemical omposition of Essential Oil of Bitter Fennel (Foeniculum vulgare sbsp.Piperitum) fruits.

Abstract The essential oils of fruit of Foeniculum vulgare subsp. piperitum (Apiaceae) growing wild in South Anatolia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils from fruits of bitter fennel harvested in different heights were 2.66 %, 2.0 % and 1.66 %, respectively. The major constituents varied depending on harvest years. The major constituents of bitter fennel fruit were methyl chavicol (estragol), fenchone and limonene. Methyl chavicol contents of oil changed between 50.2 % (600 m height) to 69.2 % (1600 m height). Fenchone contents of samples varied between 6.5 % and 32.8 %. The highest fenchone content was established at the level of 600 m height. While limonene contents of oil were found as 7.1 % and 8.2 % for 600 m and 1600 m heights, respectively, it was determined as 0.37 % for sea level.

Chemical Composition of The Essential Oil of The Flowers and Leaves of Çalba Tea (Dorystoechas hastata Boiss & Helder. ex Bentham)

Abstract The essential oils of flower and leaves of Dorystoechas hastata Boiss & Helder. ex Bentham, grown in Turkey, was obtained by hydrodistillation and analysed by GC and GS-MS. Fourty components were identified in the flowers oil, which represented about 93.97% of the total composition of the oil. The major constituents of the flower essential oil were myrcene (19.37%), 1,8-cineole (14.30%), β-pinene (9.19%), α-pinene (8.49%) and β-caryophyllene (6.18%). Thirty-seven components were established in the leaves oil, making up 97.16% of the total composition. The main constituents of the essential oil of the leaves were myrcene (20.71%), 1,8-cineole (18.76%), β-pinene (12.51%), α-pinene (8.54%), bornyl acetate (7.28%) and terpinene-4-ol (6.19%). As seen, myrcere, 1,8-cineole and β-pinene for both oils were the main components.