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    Antioxidant effect of mint, laurel and myrtle leaves essential oils on pomegranate kernel, poppy, grape and linseed oils
    (ELSEVIER SCI LTD, 2012) İnan, Özlem; Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.
    Antioxidant effects of mint (Mentha spicata L), laurel (Laurus nobilis L) and myrtle leaf (Myrtus communis L) essential oils on pomegranate kernel, poppy, grape and linseed oils were determined. Essential oils at the level of 0.01% and 0.05% were added into the oils and stored in a drying oven (60 degrees C) for 6 weeks and analyzed for peroxide value, free acidity and viscosity biweekly. Both of concentrations of the essential oils were found to be preventing the increase of viscosity of the oils in comparison to the control samples. On the other hand, an important increase was observed in both the peroxide and acidity values during the experiment period. The levels of 0.05% of essential oils were found to save the values lower than levels of 0.01% and control samples. In conclusion, use of essential oils improved the oxidative stability and fastened the viscosity values of the edible oils. (C) 2012 Elsevier Ltd. All rights reserved.
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    Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate (Pekmez) after different heat treatments
    (SPRINGER INDIA, 2011) İnan, Özlem; Arslan, Derya; Taşdemir, Şakir; Özcan, Mehmet Musa
    Effects of heat treatment on physicochemical characteristics and sensory properties of different fruit juice concentrates (pekmez) were studied. Apricot pekmez had the highest viscosity followed by mulberry and date pekmez. Apricot and date pekmez had higher scores for odour, taste and consistency than others. Hydroxymethyl furfural concentration of all pekmez samples increased after heat treatments. Samples heated at 75A degrees C showed highest L* values while at 65A degrees C the lowest mean L* values. L* values of all pekmez samples were similar while carob Pekmez had higher L* values. Also a development of the Fuzzy Expert System (FES) was made for prediction. Using the experimental values, FES model of the system was designed. Accordance was found with experimental and FES results when compared statistically. This study provides advantage for prediction possibility of unknown sub-values', which were not experimentally studied.
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    Effect of location and Citrus species on total phenolic, antioxidant, and radical scavenging activities of some Citrus seed and oils
    (WILEY, 2018) İnan, Özlem; Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.
    The objective of this study was to determine the total phenolic content, antioxidant activity, and radical scavenging effect of the seeds and seed oils of some Citrus fruits (mandarin, orange, and lemon) collected from different locations of Turkey on November in 2008 and 2009. The total phenolic content, antioxidant activity, and radical scavenging of citrus are 209.90-287.20 mg gallicacid equivalent (GAE)/kg, 1.24-2.04 mmol TE/kg, and 2.21-0.73 DPPH. IC50 of mandarin;198.40-230.40 mg GAE/kg, 1.49-1.83 mmol TE/kg, and 1.40-0.58 DPPH. IC50 of orange; 152.70-212.30 mg GAE/kg, 1.39-1.86 mmol TE/kg, and 2.35-0.66 DPPH. IC50 of lemon seeds, respectively. They are 71.12-87.00 mg GAE/kg, 0.39-1.21 mmol TE/kg, and 5.93-3.74 DPPH. IC50 of mandarin; 46.63-92.80 mg GAE/kg, 0.65-1.18 mmol TE/kg, and 8.02-2.05 DPPH. IC50 of orange; 63.41-92.51 mg GAE/kg, 0.50-1.56 mmol TE/kg, and 3.24-2.83 DPPH. IC50 of lemon seed oils, respectively. The parameter levels are found lower in Citrus seed oils then seeds. Practical ApplicationCitrus fruits are especially rich sources of important phenolic compounds. Antioxidants are the substances that delay the beginning of the oxidation. Phenolic compounds are widely distributed in fruits and vegetables and secondary metabolites which are synthesized in plants. Citrus seeds are a potential source for nutrients. Citrus seeds are important sources of oils.
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    Some Physico-Chemical and Sensory Properties of Heat Treated Commercial Pine and Blossom Honey
    (TAYLOR & FRANCIS LTD, 2012) İnan, Özlem; Özcan, Mehmet Musa; Arslan, Derya; Ünver, Ahmet
    In this paper, the effects of heat treatment on some physicochemical characteristics (brix, pH, colour, hydroxyl methyl furfural (HMF)) and sensory properties (consistency, odour, colour, flavour) of pine and blossom honey samples were determined. Heating temperature and time were found to have important effects, especially on HMF content of the samples. Heat treatment had not been significantly effective not only on the pH and brix values of honey samples but also on the sensory characteristics of the pine honeys but effective on the blossom honey. Unheated honey samples had higher L*values than those of the heated samples, indicating their lighter colour. Both types of honey samples showed lower a*values when the temperature was increased. Heat treatment time did not significantly affect b*values of pine honey samples. Heat treated blossom honey samples showed lower b*values than the unheated samples.
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    Türkiye'deki farklı lokasyonlardan temin edilen turunçgil çekirdeklerinin yağ kalitesi ve yemeklik yağ olarak kullanılabilirliğinin araştırılması
    (Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2011-06-06) İnan, Özlem; Özcan, Mehmet Musa
    Türkiye' nin farklı lokasyonlarından (Adana, Antalya, Aydın, Hatay, Mersin, ve Muğla) 2008 ve 2009 yıllarında temin edilen mandarin (Ankor, Fairchild, Fremont, Klementin, Mineola, Nova, Robinson), portakal (Barile, Dörtyol Yerli, Kan Portakalı, Kozan Yerli, Pine Apple, Sultanhisar), limon (İnterdonat, İtalyan memeli, Kara limon, Kütdiken, Meyer, Santa Teresa), altıntop (Duncan), turunç ve sitranj (Carizzo) türlerinin çekirdek ve çekirdek yağlarının bazı fiziksel, kimyasal ve fizikokimyasal özellikleri analiz edilerek, çekirdek yağlarının kalitesi ve yemeklik yağ olarak kullanılabilirliği araştırılmıştır. Çekirdeklerin ham yağ oranları, çekirdek yağlarının yağ asidi kompozisyonu, peroksit değeri, serbest asitlik, sabunlaşma sayısı, iyot sayısı gibi kimyasal özellikleri ile viskozite, refraktif indeks, özgül ağırlık ve renk özellikleri belirlenmiştir. Ham yağ oranı en yüksek türün mandarin olduğu (% 31,03-42,59) ve turunçgil çekirdek yağlarının en yüksek düzeyde linoleik asit içerdiği saptanmıştır. Yağların temel yağ asitleri olarak linoleik, oleik ve palmitik asit tespit edilmiştir. Genel olarak yağlar % 34,34-43,59 linoleik, % 20,65-28,48 oleik ve % 23,72-30,33 palmitik asit içermektedirler. En yüksek linoleik asit içeriği mandarin çekirdek yağında tespit edilmiştir. Yağ örneklerinin ?-tokoferol değerleri ise 223,60-602,40 mg/kg aralığında değişmiştir. Bunun yanı sıra turunçgil çekirdek yağlarında 78,43-92,62 mg gallik asit eşdeğeri/kg yağ aralığında toplam fenolik madde tespit edilmiştir. Peroksit ve serbest asitlik değerleri yaygın olarak kullanılan yemeklik yağlardan daha yüksek, sabunlaşma ve iyot sayısı değerleri ise daha düşük olarak tespit edilmiştir. Viskozite, refraktif indeks, özgül ağırlık ve renk özellikleri ise yemeklik yağlara yakın özellik göstermektedir. Çekirdeklerin ve çekirdek yağlarının fiziksel, kimyasal ve fiziko-kimyasal özelliklerinin genellikle yıllar arasında önemli düzeyde fark etmediği ancak çeşit, lokasyon ve tür farkının bu özellikler üzerinde önemli ölçüde etkili olduğu belirlenmiştir.