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    Effects of the industrial refining process on some properties of hazelnut oil
    (Wiley, 2005) Karabulut, I; Topcu, A; Yorulmaz, A; Tekin, A; Ozay, DS
    Hazelnut (Corylus avellana L.) oil was chemically refined using industrial refining conditions. Crude hazelnut oil was obtained by pre-pressing-solvent extraction methods and refined by neutralization, bleaching and deodorization in industrial scale. The changes in color, free fatty acids, fatty acid composition, tocopherol and phytosterol contents were determined after each step of refining. The main color change was observed during bleaching. Fatty acid composition, mainly oleic acid (81%), did not change significantly during the process. At the end of the refining, the amounts of total tocopherol and phytosterol decreased from 51.89 to 46.67 mg/100g and from 168.04 to 141.48 mg/100g, respectively. The biggest losses of both tocopherols and sterols were observed after neutralization. Deodorization caused a slight decrease in the amount of sterols. alpha-Tocopherol (36.19 mg/100g), beta-tocopherol (9.3 mg/100 g), and gamma-sitosterol (120.28 mg/100g) were the predominant unsaponifiables in refined hazelnut oil.
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    Performance of some edible oils during heating in a steam pressure cooker
    (Wiley, 2004) Ulusoy, BÖ; Karabulut, I; Turan, S
    The performance of corn, soybean and hazelnut oils was investigated over a 60-min period in a steam pressure cooker at 121C and 1.1 atm pressure. These conditions are typical of Turkish domestic cooking. In this study, the oxidative stability of the three oils was compared using peroxide value (PV), conjugated diene (CD) value and free fatty acid (FFA) content. Fatty acid composition of oils was also determined. Heating of oils for 60 min caused a significant increase in peroxide value (P < 0.05), but PV of hazelnut oil was lower than those of soybean and corn oils (P < 0.05). FFA and CD values of soybean and hazelnut oils showed an insignificant increase (P > 0.05), while the increase in corn oil was significant (P < 0.05). Minor differences existed between the fatty acids, except for linolenic acid, at the begining and at the end of the process.
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    Some properties of margarines and shortenings marketed in Turkey
    (Academic Press Inc Elsevier Science, 2006) Karabulut, I; Turan, S
    Fifteen margarines and 10 shortenings marketed in Turkey were analyzed for their fatty acid composition including trans fatty acids (TFA), solid fat content (SFC), and slip melting point (SMP). Margarines and shortenings are major sources TFA in the diet. All margarines and shortenings were high in palmitic acid. Seven margarine samples had low TFA contents (range 0.4-8.5%). TFA content of margarines and shortenings were within the range of 0.4-39.4% and 2.0-16.5%, respectively. TFA content of the samples affect both SFC and SMP. Compared to the American margarines and shortenings, Turkish samples have higher SFC (except sample M10). (c) 2004 Elsevier Inc. All rights reserved.