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Öğe Effect of hot air drying and sun drying on color values and ?-carotene content of apricot (Prunus armenica L.)(Elsevier Science Bv, 2007) Karabulut, Ihsan; Topcu, Ali; Duran, Ayhan; Turan, Sernra; Ozturk, BulentIn this study, sulphurated and nonsulphurated Hacihaliloglu apricots (Prunus armenica L.) which is the most widely produced cultivar in Turkey were used to study the effects of different hot air drying temperatures (50, 60, 70, and 80 degrees C) and sun drying on color and beta-carotene content of apricot. The time required to obtain the desired final dry matter in hot air drying was lower than sun drying. Sulphuration also decreased drying time at all drying conditions. Color values and beta-carotene content of hot air dried samples were favorable in comparison to air drying. beta-carotene content in dried apricots at 70 and 80 degrees C was 7.14, 7.17 mg 100 g(-1) dry matter and 6.12, 6.48 mg 100 g(-1) dry matter for sulphurated and nonsulphurated apricots, respectively. A good relationship was found between treatments (drying temperatures and drying times) and beta-carotene content for sulphurated and nonsulphurated apricots (R-2 = 0.9422 and 0.9129, respectively). (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.Öğe Fatty acid, triacyl glycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey(Amer Chemical Soc, 2007) Turan, Semra; Topcu, Ali; Karabulut, Ihsan; Vural, Halil; Hayaloglu, Ali AdnanThe fatty acid, sn-2 fatty acid, triacyglycerol (TAG), tocopherol, and phytosterol compositions of kernel oils obtained from nine apricot varieties grown in the Malatya region of Turkey were determined (P < 0.05). The names of the apricot varieties were Alyanak (ALY), Cataloglu (CAT), Cologlu (COL), Hacihaliloglu (HAC), Hacikiz (HKI), Hasanbey (HSB), Kabaasi (KAB), Soganci (SOG), and Tokaloglu (TOK). The total oil contents of apricot kernels ranged from 40.23 to 53.19%. Oleic acid contributed 70.83% to the total fatty acids, followed by linoleic (21.96%), palmitic (4.92%), and stearic (1.21%) acids. The sn-2 position is mainly occupied with oleic acid (63.54%), linoleic acid (35.0%), and palmitic acid (0.96%). Eight TAG species were identified: LLL, OLL, PLL, OOL + POL, OOO + POO, and SOO (where P, palmitoyl; S, stearoyl; 0, oleoyl; and L, linoleoyl), among which mainly 000 + POO contributed to 48.64% of the total, followed by OOL + POL at 32.63% and OLL at 14.33%. Four tocopherol and six phytosterol isomers were identified and quantified; among these, gamma-tocopherol (475.11 mg/kg of oil) and beta-sitosterol (273.67 mg/100 g of oil) were predominant. Principal component analysis (PCA) was applied to the data from lipid components of apricot kernel oil in order to explore the distribution of the apricot variety according to their kernel's lipid components. PCA separated some varieties including ALY, COL, KAB, CAT, SOG, and HSB in one group and varieties TOK, HAC, and HKI in another group based on their lipid components of apricot kernel oil. So, in the present study, PCA was found to be a powerful tool for classification of the samples.Öğe Obtaining butter oil triacylglycerols free from ?-carotene and ?-tocopherol via activated carbon adsorption and alumina-column chromatography treatments(Springer, 2008) Karabulut, Ihsan; Topcu, Ali; Akmil-Basar, Canan; Onal, Yunus; Lampi, Anna-MaijaIt is difficult to remove beta-carotene from oils with alumina-column chromatography, because beta-carotene is even less-polar than triacylglycerols (TAGs) are. The objective of this study was to obtain butter oil TAGs free from beta-carotene and antioxidants via sequential treatments with activated carbon (AC) adsorption and alumina column chromatography. The AC used was prepared from waste apricots. The effects of AC dosages, temperatures and time courses on beta-carotene adsorption were studied. The Langmuir and Freundlich isotherms were used to describe the adsorption of beta-carotene onto AC, and it was found to be more consistent with the Freundlich isotherm with a higher R-2 value (0.9784). Adsorption kinetics of beta-carotene was analyzed by pseudo-first order and pseudo-second order models. The pseudo-second order model was found to explain the kinetics of beta-carotene adsorption more effectively (R-2 = 0.9882). The highest beta-carotene reduction was achieved (from 31.9 to 1.84 mg/kg) at an AC dosage of 10 wt%, temperature of 50 degrees C, and adsorption time of 240 min. A considerable amount of alpha-tocopherol was also adsorbed during the AC treatment. Remaining portions of alpha-tocopherol were completely removed with alumina adsorption chromatography. The method described may be used for purification of vegetable oil TAGs, which will be used as model compounds in model oxidation studies.Öğe Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil(Wiley, 2010) Durmaz, Goekhan; Karabulut, Ihsan; Topcu, Ali; Asilturk, Meltem; Kutlu, TuerkanApricot kernels were roasted for various lengths of time (0-30 min) at 180 A degrees C and changes in the oxidative stability, antioxidant capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15-20 min) were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods (5-10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical activity increased with roasting and the highest values were measured in the 30 min roasted sample.Öğe Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties(Elsevier Sci Ltd, 2008) Akin, Elif Betul; Karabulut, Ihsan; Topcu, AliMalatya apricot (Prunus armeniaca L.) varieties are among the most important agricultural products of Turkey and protected as a geographical indication. In this research, it was aimed to determine some important analytical properties (dry matter, soluble solid content, a(w), ash, titratable acidity, pH, color, total phenolics, total carotenoids, beta-carotene, sugars, organic acids, and mineral content) of Malatya apricots and to reveal the characteristic properties that differ these products from the similar ones. The apricot varieties, namely Hacihaliloglu, Hasanbey, Soganci, Kabaasi, Cataloglu, Cologlu, and Hacikiz that are widely cultivated in Malatya region and other regions (Eregli, Izmir, Igdir, and Bursa) of Turkey were involved in the study. All analytical properties were found to be significantly different (p < 0.05) among different apricot varieties. The results have shown that dry matter and sugar content of Malatya apricot varieties are considerably higher than the other apricot varieties investigated in this study, as well as the data of other researches on apricots. All apricot varieties were found to be a good source of phenolic compounds (4233.70-8180.49 mg of gallic acid equiv/100 g of dry weight), carotenoids (14.83-91.89 mg of beta-carotene equiv/100 g of dry weight), and P-carotene (5.74-48.69 mg/100 g of dry weight). Sucrose, glucose, and fructose were determined as the major sugars in all apricot varieties. In addition, sorbitol contents (16.91-26.84 mg/100 g of dry weight) of Malatya apricots were remarkably higher than the other apricot varieties. This was considered to be the one of the unique properties of Malatya apricots. Malic acid was the predominant organic acid in all Malatya apricot varieties. The results have also shown that the potassium content of Malatya apricots was significantly high and these apricots were important sources of Mg, Zn, and Se. This study has revealed that Malatya apricot contains functional food components with high nutritional value. (C) 2007 Elsevier Ltd. All rights reserved.Öğe Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties (vol 107, pg 939, 2008)(Elsevier Sci Ltd, 2009) Akin, Elif Betul; Karabulut, Ihsan; Topcu, Ali[Abstract Not Available]
