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Öğe Bleaching Process of Sunflower Oil by Using Bentonite Activated with Different Chemical Substances(Asian Journal Of Chemistry, 2014) Dulger, Gizem Cagla; Gecgel, UmitIn this research, activation process took place in different times by using different concentration of H2SO4, HCl and H3PO4 solutions were used to define the proper acid activation circumstances for neutral bentonite clay from Thrace region. Moreover, the acid active clays were used in bleaching of crude sunflower oil. Before and after the bleaching process, absorbance values of sunflower oil had been noted and with the help of the information the bleaching efficiency of the absorbents was calculated and compared with commercial clay. In the process of bleaching crude sunflower oil with the activated clays and the commercial clay, adsorbent concentration, the heat treatment, the time's effects on bleaching efficiency were analyzed. Optimum adsorbent concentration, temperature and time are found as 1 %, 80 degrees C, 20 min, respectively. For the bleaching process which contained acid activated clay and commercial bleaching earths, adsorption kinetics, thermodynamics and isotherms were analyzed. To sum up, in the chosen time and the concentration, it has been found out that clay activated with H2SO4 and HCl has better values than commercial clay.Öğe Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats(Hindawi Ltd, 2015) Gecgel, Umit; Yilmaz, Ismail; Gurcan, Eser Kemal; Karasu, Salih; Dulger, Gizem CaglaThe objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (Sigma PUFA) and total saturated fatty acid (Sigma SFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p > 0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14-41.23%), C16:0 (24.31-25.76%), C18:2 (13.82-13.42%), and C18:0 (7.49-7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs, Sigma SFA, monounsaturated fatty acids (Sigma MUFA), and Sigma PUFA content of the female and male quail meats were found to be 2.79-2.82%, 33.22-34.65%, 49.70-48.72%, and 14.29-13.81%, respectively.Öğe Determination of Physicochemical Properties and Oxidative Stability of Rice Bran Oils(Univ Namik Kemal, 2017) Gecgel, Umit; Daglioglu, Orhan; Yilmaz, Ismail; Arici, Muhammet; Guner, Kadir G.; Apaydin, Demet; Dulger, Gizem C.In this research, it was aimed to determine the effects of stabilization on some physicochemical properties and fatty acid composition of rice bran oil. The rice bran samples (Osmancik and Opela) was stabilized under three ways (microwave, drying oven and microwave + drying oven) including nine conditions (drying oven: 80 degrees C 30 min, 100 degrees C 30 min, 120 degrees C 30 min; microwave : 600 W 1 min, 600 W 2 min, 600 W 3 min; microwave + drying oven: 600 W 2 min microwave -80 degrees C 30 min drying oven, 600 W 2 min microwave -100 degrees C 30 min drying oven, 600 W 2 min microwave -120 degrees C 30 min drying oven). The rice bran oil was obtained by solvent extraction technology. The free fatty acids content, peroxide value, iodine number, saponification number, specific gravity, refractive index, fatty acid composition and the sterol composition of rice bran oil samples were determined. The acidity, peroxide value and iodine number of the oil samples were significantly decreased with the stabilization process applied (p<0,05). In contrast, the saponification number of rice bran oil samples exhibited non-significant changes (p>0,05). beta-sitosterol was detected as the main sterol in rice bran oil.Öğe The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Basdogan, Hakan; Akman, Perihan Kubra; Yildirim, Rusen Metin; Sagdic, Osman; Gecgel, Umit; Tekin-Cakmak, Zeynep Hazal; Karasu, SalihThis study aimed to investigate the effect of press temperature on physicochemical properties, fatty acid, sterol, phenolic composition, in-vitro cytotoxicity assay, and anti-inflammatory activity of pumpkin seed oil. For this aim, the oils obtained at 100 degrees C (PSO2) and 150 degrees C (PSO3) press temperature were compared with the cold press oil (PSO1). The application of press temperature at 150 degrees C caused a significant decrease in the amount of sterol, while the press application at 100 degrees C did not cause a significant change in the sterol composition. Total phenolic content, antioxidant capacity values, and individual phenolic content of PSO2 and PSO3 samples were significantly lower than those of PSO1. 30 mg/mL of PSO1, PSO2, and PSO3 samples exhibited a cytotoxic effect on the cells with an inhibition ratio of 75%, 48%, and 39%, respectively, indicating that press temperature reduced the cytotoxic effect of pumpkin seed oil. PSO1 showed anti-inflammatory activity ranged from 79% to 59%, while at the same concentrations PSO2 and PSO3 exhibited approximately from 58% to 49%. This study indicated that the bioactive properties of the cold press oil could be negatively affected by higher press temperature.Öğe Effects of gamma irradiation on trans fatty acid composition in ground beef(Elsevier Sci Ltd, 2007) Yilmaz, Ismail; Gecgel, UmitThe present study was conducted to evaluate the combined effects of irradiation (0, 1, 3, 5 and 7 kGy) of ground beef on fatty and trans fatty acids. Irradiation of ground beef was performed by gamma rays from a Co-60 source. Irradiated ground beef samples had higher concentrations of total trans fatty acids than the control samples. Irradiated ground beef samples with 7 kGy had the highest total trans fatty acids, total monounsaturated and total unsaturated fatty acids than the other samples. In this study results showed an increase in trans fatty acids related to the increase on irradiation dose in ground beef and irradiation dose changed fatty acids composition especially trans fatty acids in ground beef. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Fatty acid composition of the oil from developing seeds of different varieties of safflower (Carthamus tinctorius L.)(Wiley, 2007) Gecgel, Umit; Demirci, Mehmet; Esendal, Enver; Tasan, MuratFatty acid composition and moisture and oil content were determined for Montola-2001 and Centennial safflower varieties at three different harvest dates from flowering to maturity, which were grown as autumn and spring crops in two different locations in 2001-2002 and 2002-2003. The experiment was carried out using split-split plots in a randomized complete block design with three replicates. Sowing dates affected oil content and fatty acid compositions significantly (P < 0.01), whereas moisture content in both years was not significantly affected. Moisture content declined 15 days from flowering period to maturity, while oil content increased. The rate of the palmitic acid formation decreased in both varieties 15 days from flowering period to maturity, whereas formation rates of the oleic and linoleic acids increased in Montola-2001 and Centennial varieties, respectively.Öğe Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey(Wiley, 2015) Coskuntuna, Levent; Gecgel, Umit; Yilmaz, Ismail; Gecgel, Unal; Dulger, Gizem CaglaThe aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).Öğe Investigating Fatty Acid Composition of Various Meat and Offal Products from Turkey (vol 92, pg 659, 2015)(Springer, 2015) Coskuntuna, Levent; Gecgel, Umit; Yilmaz, Ismail; Gecgel, Unal; Dulger, Gizem Cagla[Abstract Not Available]Öğe Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions(Soc Brasileira Ciencia Tecnologia Alimentos, 2019) Gecgel, Umit; Yilmaz, Ismail; Soysal, Mehmet Ihsan; Gurcan, Eser Kemal; Kok, SuleymanThe aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were observed in pH, moisture, fat, color and fatty acid profile of water buffalo meats (p<0.05 and p<0.01). The results of proximate analysis demonstrated that the pH (5.03-5.46), moisture (48.60-59.73%), fat (18.90-30.02%), ash (2.48-3.56%), protein (15.12-17.65%), 'L' lightness (24.38-33.50), 'a' redness (9.88-13.81), and 'b' yellowness (5.66-8.53) were found in the samples. C14:0, C16:0, C18:0, C16:1, C18:1 and C18:2 content of the water buffalo meats were found to be 1.53-4.15%, 19.99-26.85%, 19.48-34.50%, 2.95-5.33%, 35.37-50.62%, and 1.02-3.56%, respectively. The total SFAs, total MUFAs, total PUFAs, and total UFAs contents of the samples ranged between 40.73 and 60.28%, 38.32 and 55.15%, 1.34 and 4.46%, and 39.72 and 59.27%, respectively.Öğe Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation(Wiley, 2024) Dulger, Gizem Cagla; Gecgel, UmitIn this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palanci population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%-39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%-46.95%) and 18:2 (32.57%-39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%-6.38%. It is seen that the dominant tocopherol isomer is gamma-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of gamma-tocopherol constitute 99.98%-84.95% and 86.91%-89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, beta-sitosterol, 5,24-stigmastadienol, campesterol, Delta-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, beta-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.
