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    CHEMICAL COMPOSITION AND OXIDATIVE STABILITY OF OIL OBTAINED FROM DIFFERENT TURKISH SAFFLOWER SEED VARIETIES AND MULTIVARIATE DISCRIMINATION OF VARIETY WITH A CHEMOMETRIC APPROACH
    (Parlar Scientific Publications (P S P), 2021) Guzererler, H. Hande Akcar; Gumuskesen, Aytac Saygin
    In this study: the oil content, fatty acid composition, sterol profile, vitamin E content (alpha-tocopherol), and oxidative stability of oils extracted from different varieties of safflower seeds of Turkish origin [Dincer (spineless), Ayaz (less-spiny), Balci (spiny), Linas (spiny), Olas (spiny ), and Asol (spiny)] were investigated. The results showed that there were significant differences among the varieties for the parameters investigated. The highest oil content was obtained from the Linas and Olas varieties. The major fatty acid for Dincer, Ayaz, Balci, and Linas varieties was determined as linoleic acid. Oleic acid was the major fatty acid for the Olas and Asol varieties. The high-oleic safflower oils (Olas, Asol) were the most stabile oils. There were no significant differences among the other high-linoleic safflower varieties (Dincer, Ayaz, Balci, and Linas) for oxidative stability. The major sterols were determined as beta-sitosterol, Delta 7-stigmastenol, campesterol, and stigmasterol. The Principal Component Analyses showed that the fatty acid composition and sterol profile of the safflower oils were responsible for the discrimination of variety. Variables sorted by F2 component, meaning that they have an important effect on the classification of the Ayaz variety while variable sorted by their squared cosine values for F1 component fatty acids have an important effect on the classification of Dincer, Balm, Linas, Olas and, Asol safflower oil samples. The F1 and F2 components were placed far from the origin, meaning that both components have an important effect on the classification of the Ayaz variety by PCA applied to the sterol profile.
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    Contaminants of Oils: Analytical Aspects
    (Crc Press-Taylor & Francis Group, 2011) Yemiscioglu, Fahri; Gumuskesen, Aytac Saygin; Otles, Semih; Karaibrahimoglu, Yildiz; Sikorski, ZE; Kolakowska, A
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    Effects of process parameters on 3-MCPD and glycidyl ester formation during steam distillation of olive oil and olive pomace oil
    (Springer, 2016) Ozdikicierler, Onur; Yemiscioglu, Fahri; Gumuskesen, Aytac Saygin
    Steam distillation was applied to lampante olive oil and olive pomace oil in a laboratory-scale steam distillation equipment, and effects of process parameters (temperature, pressure and stripping steam) were determined and modeled on bound 3-MCPD and glycidyl ester formation. Levels of process parameters were optimized to minimize bound 3-MCPD and glycidyl ester formation using response surface methodology. According to the results of the study, olive pomace oil has a significant content (4.1 mg/kg) of bound 3-MCPD prior to steam distillation. Results showed that temperature of the steam distillation was highly effective on bound 3-MCPD and glycidyl ester formation. Interaction between stripping steam rate and temperature was statistically significant for glycidyl ester formation. Effects of process parameters were visualized by using perturbation plots. Perturbation plots showed that stripping steam rate was possibly effective not only on glycidyl ester formation, but also on bound 3-MCPD formation in the case of steam distillation carried out at wide-ranged process conditions. According to the optimization results, optimum steam distillation temperature is 230 A degrees C, water flow rate is 1.2 ml/min, and pressure is 4 mbar for olive oil, and temperature is 230 A degrees C, water flow rate is 1 ml/min, and pressure is 2 mbar for olive pomace oil to minimize the bound 3-MCPD and glycidyl ester formation.
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    Optimization of Ultrasound-Assisted Alkali Neutralization in the Refining of Safflower Oil to Minimize the Loss of Bioactive Compounds
    (Wiley, 2021) Ablay, Ozgur Devrim; Ozdikicierler, Onur; Gumuskesen, Aytac Saygin
    In this study, ultrasound-assisted (UA) neutralization parameters are optimized using the response surface methodology to develop a novel alkali neutralization method based on the minimal refining concept. Sodium hydroxide (NaOH), magnesium oxide (MgO), and calcium hydroxide (Ca(OH)(2)) are used in both the traditional (TR) and UA neutralizations. Optimum probe depth, duration, and intensity levels are calculated as 3.7 cm, 25 s, and 54.3%, respectively, for UA neutralization with NaOH, which is more successful at free fatty acid (FFA) reduction and total phenolic content (TPC) retention than MgO and Ca(OH)(2). Validation results of optimum conditions show that lowest average FFA content (0.29%) and highest average TPC (211.2 mg kg(-1)) are determined for the UA-neutralized safflower oil samples. The comparison of all the neutralization experiments reveal that the UA neutralization under optimum conditions using NaOH reduced 82.8% of the FFA content, whereas the TR alkali neutralization reduced the FFA content at a maximum of only 47.8%. Practical Applications: From the results, it can be inferred that the UA neutralization exhibits good performance in FFA content reduction and bioactive compound retention while offering a good solution within the concept of minimal refining.