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    Effect of refining processes on the total and individual tocopherol content in sunflower oil
    (Blackwell Science Ltd, 2001) Alpaslan, M; Tepe, S; Simsek, O
    Total and individual tocopherol contents of sunflower oil, processed either by chemical refining (CR), physical refining (PR) or soft column deodorization (SCD) methods were investigated. Total tocopherol content gradually decreased until the end of the refining process (the deodorization stage). Among the refining methods used CR and PR caused higher losses in the tocopherol content when compared with the SCD method. The content of alpha-, beta-, gamma- and delta -tocopherols also decreased as a result of the refining process. These significant losses in beta- and gamma -tocopherol contents were determined after the deodorization stage.
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    The effects of growing conditions on oil content, fatty acid composition and tocopherol content of some sunflower varieties produced in Turkey
    (Wiley-V C H Verlag Gmbh, 2000) Alpaslan, M; Gündüz, H
    The properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year sunflower varieties harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field of Crop Science Department were used as research materials. The oil content, fatty acid composition and tocopherol content of sunflower seeds in 1991 and 1992 crop years were determined as 44.2-51.2% (on dry weight basis), 43.0-51.5% (on dry weight basis); oleic acid 14.8-18.5%, 32.9-40.1%; linoleic acid 69.5-74.5%, 49.7-55.7% and tocopherol content (as alpha -tocopherol) 648-860 mg/kg, 524-880 mg/kg, respectively. It was determined that the growing conditions significantly affected the fatty acid compositions of sunflower varieties studied. While the oleic acid content of the 1992 crop increased, the linoleic acid content of the same crop decreased compared to the 1991 crop.
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    The interesterification-induced changes in olive and palm oil blends
    (Elsevier Sci Ltd, 1998) Alpaslan, M; Karaali, A
    Refined olive oil and partially hydrogenated palm oil (PHPO) blends of varying proportions were subjected to both chemical and enzymatic interesterifications. The rearranged fats were investigated for their melting points, solid fat contents at selected temperatures, fatty acid compositions and trans isomer contents, as well as evaluations, by an expert sensory panel, of their spreadibility and appearance characteristics. The analytical results were compared with those of commercial Turkish margarines. The 30:70 olive oil-PHPO blend after enzymatic interesterifrcation was found to have properties very similar to those of Turkish package margarines, with the additional advantage of possessing higher amounts of monounsaturated fatty acids. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.