Determination of Chemical Properties of Cold Pressed Oils Sold in Istanbul Market

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dc.authorscopusid57474215200
dc.authorscopusid57473825100
dc.authorscopusid57222093190
dc.contributor.authorPehlivanoğlu, Halime
dc.contributor.authorÖnder, Esma
dc.contributor.authorKırtıl, Hatice Ebrar
dc.date.accessioned2022-05-11T14:42:12Z
dc.date.available2022-05-11T14:42:12Z
dc.date.issued2021
dc.departmentFakülteler, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Gıda Hijyeni ve Teknolojisi Ana Bilim Dalı
dc.description.abstractVegetable oils are important in human nutrition with their nutritional properties. Today the demand for cold pressed oils, especially black cumin, is increasing day by day. In this study, it was aimed to evaluate the quality and characteristics of the oils consumed and sold by highlighted as cold pressed as food supplements in terms of food safety. In the study, % free fatty acidity (FFA), peroxide values (PV), fatty acid compositions and iodine numbers of samples (six brands and four varieties; black cumin, wheat germ, grape seed and apricot kernel) sold in the Istanbul market were investigated. According to results, average FFA values were 8.1% in black cumin, 1.43% in germ, 1.90% in grape seed, 4.31% in the apricot kernel. Average PVs (meq O2 kg-1 oil) were 24.30 in black cumin, 21.42 in germ, 12.39 in grape seed, 26.23 in the apricot kernel. Total(?) SFA, MUFA, PUFA values were determined between 7.14-11.42%, 16.43-42.78%, 29.09-48.81% in black cumin; 6.83-11.35%, 22.64-51.87%, 22.27-54.87% in germ; 6.89-11.86%, 22.68-41.82%, 30.76-44.27% in grape seed; 5.62-10.29%, 22.58-59.24%, 21.15-43.93% in apricot kernel, respectively. Also, average iodine numbers (g I2/100 g oil) were calculated 95.17 in black cumin, 97.58 in germ, 99 in grape seed, 92.62 in the apricot kernel. Since only grape seed oil is included in the Turkish Food Codex, evaluation of the other samples couldn’t be made according to the Codex. It was determined that the PV value of 2 grape seed oil samples and the FFA value of 3 samples were not suitable according to the communiqué. The differences in the analysis results are thought to be caused by raw material quality and storage, process and final product storage conditions. © 2021, Centenary University. All rights reserved.
dc.identifier.doi10.29133/yyutbd.780205
dc.identifier.endpage654
dc.identifier.issn1308-7576
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85125558315
dc.identifier.scopusqualityQ3
dc.identifier.startpage644
dc.identifier.trdizinid1134484
dc.identifier.urihttps://doi.org/10.29133/yyutbd.780205
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9277
dc.identifier.volume31
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorPehlivanoğlu, Halime
dc.language.isotr
dc.publisherCentenary University
dc.relation.ispartofYuzuncu Yil University Journal of Agricultural Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCold pressed oils
dc.subjectFatty acids composition
dc.subjectFFA
dc.subjectIodine value
dc.subjectPeroxide values
dc.titleDetermination of Chemical Properties of Cold Pressed Oils Sold in Istanbul Market
dc.title.alternativeİstanbul Piyasasında Satılan Soğuk Pres Yağların Kimyasal Özelliklerinin Belirlenmesi]
dc.typeArticle

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