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Öğe The Chemical Composition of Achillea wilhelmsii, Leucanthemum vulgare and Thymus citriodorus Essential Oils(TAYLOR & FRANCIS LTD, 2017) Duman, Erman; Özcan, Mehmet MusaThe current study investigated the chemical composition of the essential oils from air-dried parts of 'Achillea wilhelmsii,Leucanthemum vulgare and Thymus citriodorus. In the case of A wilhelmsii,L. vulgare and T. citriodorus, 20,21 and 22 compounds were identified representing 90 %, 91 % and 92 % of the total oils with yields of 1.20 %, 0.50 % and 0.85 %, respectively. The main components of A. wilhelmsii oil were 1.8-cineole (15.43 %), o-cymene (19.56 %), chrysanthenone (0.88 %), camphor (6.36 %).borneol (1.09 %), carvenone oxide (1.84 %), alpha-terpinene (19.30 %) and piperitone (26.93 %). L. vulgare oil contained 1,8-cineole (1.20 %), verbenly acetate (6.08 %), lavandulyl acetate (20.63 %), M-isopropoxy aniliene (5.14 %). alpha-terpineol (3.33 %), alpha-amorphene (1.47 %), neryl acetate (1.42 %), caryophyllene oxide (3.34 %), alpha-cadinol (10.52 %), torreyol (3.03 %), beta-guaiene (2.17 %). beta-eudesmol (10.13 %), caryophyllenol-II (1.22 %) and beta-spathulenol (1.56 %). The main components of 'Thymus citriodorus were 1.8-cineole (1.14 %), 3-octanane (2.66 %), 3-octanol (1.83 %), linalool (1.02 %), caryophyllene (2.19 %), Z-citral (29.20 %), borneol L (4.94 %), nerol (5.61 %), geraiiol (38.53 %) and caryophyllene oxide (1.58 %).Öğe Chemical compositions of essential oil of some Citrus spp. (Sour, Lemon, Kumquat, Mandarin and Orange) peels(AGRIMEDIA GMBH, 2016) Duman, Erman; Soltanbeigi, Amir; Özcan, Mehmet MusaThe essential oil was extracted by hydro-distillation from the peels of Sour (C. aurantium), Lemon (C. limon), Kumquat (C. japonica), Mandarin (C. tangerina) and Orange (C. sinensis). The yields were found between 0.32% (Lemon) and 0.75% (Kumquat) (v/w), respectively. The main components of Sour (C. aurantium) essential oil were limonene (74.50%), cc-pinene (1.39%), beta-myrcene (4.57%), linalool (4.50%), and linalyl acetate (1.24%). The oil of Lemon (C. limon) oil contained 45.67% limonene, 2.45% beta-myrcene, 1.58 % linalool, 1.8-cineole (1.18%), gamma-terpinene (10.98%), p-cymene (4.40%), alpha-terpinolene (1.06%), beta-elemene (1.81) alpha-pinene (2.62%) and p-cymenene (1.2%), alpha-terpineol (1.47%), thymol (10.08 %).. In the case of Kumquat (C. japonica), the predominant compounds were limonene (80.49%), p-myrcene (4.42%), beta-cubebene (5.54%) and bicyclogermacrene (1.01%). However, results showed that Mandarin (C. tangerina) peel oil was dominated mainly by limonene (83.57%) and linalool (1.98%). The main comparents of Orange (C. sinensis) essential oil were limonene (71.80%), beta-myrcene (4.55%), sabinene (1.39%), linalool (3.89%), octanal (1.64%) and cc-pinene (1.17%). In conclusion, results showed that Turkish Citrus spp essential oils are a potential natural source of monoterpenes such as limonene, beta-pinene and linalool.Öğe Constituents of the Essential oil of Origanum vulgare subsp hirtum Growing Wild in Turkey(TAYLOR & FRANCIS LTD, 2012) Özcan, Mehmet Musa; Pedro, Luis Gaspar; Al Juhaimi, Fahad Y.; Endeş, Züleyha; Erol, Ahmet Sami; Duman, Erman; Er, FatihThe essential oil obtained from leaves of Origanum vulgare subsp. hirtum was analysed by GC-MS. Twenty-eight components were identified accounting for 99.4 % and 99.5 %, the oils of two region (Buyukcccli and Dclikkaya), respectively. The major components were carvacrol (51.4 % and 63.3 %), linalool (28.3 % and 2.3 %),gamma- terpinene (6.0 % and 9.9 %) and p-cymene (4.8 % and 8.7 %). The oils contained mainly oxygenated monoterpenoids and monoterpenoid hydrocarbons.Öğe EFFECTS ON EDIBILITY OF REUSED FRYING OILS IN THE CATERING INDUSTRY(TAYLOR & FRANCIS INC, 2012) Çağlar, Abdullah; Duman, Erman; Özcan, Mehmet MusaIn this study, significant fatty acids, trans fatty acids, peroxide value, and free fatty acids of 25 samples collected from general restaurants, fast-food restaurants, and catering companies in Afyonkarahisar province and neighboring areas were analyzed. Fresh sunflower oil was used as the reference oil An amount of 50 g of potato pieces was fried at 180 degrees C for 3 min in every frying interval for a total of 15 times of frying in the same oil Oleic, linoleic, linolenic, trans fatty acids, peroxide value, and free fatty acids of this fresh oil were measured after every frying process and compared to oils collected from different sources. The purpose of this study was to determine the utilization level of frying oils for the restaurant sector to reveal their effect on human nutrition and health as an investigation on recycling oils for the national economy. As a result of the study, free fatty acid levels reached a maximum codex level of 0.6 g/100 g oil at the eighth time frying interval and this level in it reached a 0.3 g/100 g oil codex level at the third time frying. This point was assumed as the start of the rancidity level A sixth time frying interval gave 10 meq/kg of peroxide value and this point was accepted as the maximum codex level of the Turkish Food Codex, but a hydroperoxide occurence level of 5 meq/kg seemed to be the result of these findings at the third frying interval. It could be said that three times of frying could be done with the same oil, but these oils must be filtered after each use and stored in cold conditions. The results showed that more than half of the companies used these frying oils at least more than three times.Öğe The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil(SPRINGER INDIA, 2020) Duman, Erman; Özcan, Mehmet MusaIn this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO(2)/kg (winterized) and 12.5 meqO(2)/kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (notralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), delta-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had beta-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, delta-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized).Öğe Mineral contents of seed and seed oils of Capparis species growing wild in Turkey(SPRINGER, 2014) Duman, Erman; Özcan, Mehmet MusaThe mineral contents of seed and seed oils of Capparis species growing wild in Turkey were established by inductively coupled plasma-atomic emission spectrometry. Capparis spinosa var. spinosa (2010) and Capparis ovata var. canescens variety (2009) were determined to be rich in terms of mineral matter as 19,514.60 and 16,995.92 ppm as a total, respectively. C. spinosa var. spinosa collected from Mugla-Milas region (2009) had the highest amount of Ca with 1,010.67 ppm in C. spinosa species and in C. ovata species. C. ovata var. canescens collected from Ankara-BeypazarA +/- (2010) region had the highest amount of Ca with 833.92 ppm Ca amount in C. spinosa var. spinosa, inermis, herbaceae seeds decreased in 2010. C. spinosa var. inermis collected from Antalya-Serik (2010) in C. spinosa species had rich amount of Ca with 123.78 ppm and C. ovata var. palaestina seed oils collected from Mardin-Savur region (2009) had rich amount of Ca with 253.71 ppm in C. ovata species. The oil of C. spinosa var. herbaceae variety collected from Mardin-Midyat region (2010) was determined to have the highest major mineral matter (Ca, K, Mg, Na, and P) with 1,424.37 ppm in C. spinosa species. It was also determined that as a result, caper seed and oils were found to be important sources of nutrients and essential elements.Öğe Physico-chemical properties, fatty acid composition, essential oil composition and heavy metal contents of raw and roasted coffee bean and oils(AGRIMEDIA GMBH, 2017) Duman, Erman; Çınar, Orçun; Özcan, Mehmet MusaThe crude lipid contents of raw and coffee beans of coffee canephoraand coffee arabica varieties were found between 9.09 and 9.88% and 7.29% and 7.90%, respectively. Main fatty acids of samples were linoleic with an average percentage of 45.77%, palmitic with 34.49%, followed by elaidic with 7.89, stearic acid with 6.77%. In addition, raw coffea arabica and Coffee canephorabean oils have 44.3% and 43.9% of saturated fatty acids, 7.8% and 7.3% of monounsaturated fatty acids, 54.3% and 54.4% of polyunsaturated fatty acids respectively. In addition, roasted coffea arabica and coffee canephorabean oils have 43.9% and 42.8% of saturated fatty acids, 8.7% and 8.1% monounsaturated fatty acids and 54.9% and 55.9% of polyunsaturated fatty acids, respectively. Heavy metal contents of beans were found higher than those of oil results. Fe, Cu and Zn contents of both bean and oil samples were found high according to other elements. Cu contends of both coffee canephora and coffee arabica bean and oils ranged from 971.7 ppb to 652.4 ppb and 855.6 ppb to 833.7 ppb respectively. Many aromatic and other hydrocarbons, limonene, 2-pentadecanone, cyclodecanol, nonanol, pyridine, tetradecanal, tridecanalmethyl pyrazine, which are characteristic compounds of coffee aroma, were identified by applying GC-MS analysis.Öğe Physicochemical properties of caper species seed oils collected from two different harvest years(WILEY, 2015) Duman, Erman; Özcan, Mehmet MusaBACKGROUNDIn this study the physicochemical properties, fatty acid composition and sterol and tocopheol contents of caper species seed oils were determined. RESULTSBrightness (L-*) values of oils obtained from caper seeds ranged between 36.76 and 53.48. Viscosity values of oils of Capparis spinosa species were between 41.1 and 48.6 mPa. While oleic acid levels were high in C. spinosa species oils, linoleic acid levels were high in Capparis ovata species oils. Sterol contents of crude oils were between 3140 and 3272 mg kg(-1) (mean 3220 mg kg(-1)) for C. spinosa species and between 3275 and 3312 mg kg(-1) (mean 3298 mg kg(-1)) for C. ovata species. -Tocopherol contents of C. spinosa and C. ovata oils averaged 3.87 and 2.63 mg per 100 g respectively. Radical-scavenging activities of crude oils averaged 29.78% (C. spinosa species) and 26.09% (C. ovata species). Total phenolic concentrations in crude oils averaged 0.642 mg g(-1) for C. ovata species (P < 0.01). CONCLUSIONCaper seeds are a natural source of vegetable oils that are beneficial in terms of health, oil stability and resistance to oxidation. (c) 2014 Society of Chemical IndustryÖğe Physicochemical properties of seeds of Capparis species growing wild in Turkey(SPRINGER, 2014) Duman, Erman; Özcan, Mehmet MusaWhile Capparis spinosa var. herbaceace (2009) seeds collected from the Mardin-midyat region contains the highest protein (22.25 %), C. spinosa var. spinosa seeds (2009) collected from the Mugla-Milas region contained the lowest protein (18.25 %). In addition, oil contents of C. spinosa and Capparis ovata seeds changed between 27.74 to 31.09 and 28.66 to 31.40 %, respectively. Crude cellulose contents of C. spinosa and C. ovata seeds were found as 28.24 and 29.67 %, respectively. It was found that ash content of C. spinosa and C. ovata seeds were found between 2.13 and 2.23 %, respectively. Phenolic matter content of C. spinosa and C. ovata were found between 1.98 mg (GAE) and 1.76 mg (GAE), respectively. Radical activity values of C. spinosa and C. ovata were determined as 83.432 and 83.718 %, respectively.Öğe Proximate analysis and fatty acid composition assessment of three different colored poppy seed oils(SERVIZI EDITORIALI ASSOC SRL, 2015) Duman, Erman; Özcan, Mehmet MusaThe oil contents of blue, white, and yellow colored poppy seeds were determined at 44.50% (blue seed), 46.15% (white seed), and 45.93% (yellow seed) of dry weight, respectively. Free fatty acid values of white, blue and yellow seed oils were established at 1.73%, 2.12% and 2.02%, respectively. In addition, peroxide numbers of white, blue and yellow seed oils were found to be 4.4 meqO(2)/kg, 6.5 meqO(2)/kg and 6.8 meqO(2)/kg, respectively. While iodine values of poppy oils change from 140.94 gi2/100g (blue poppy seed) to 144.60 gi2/100g (white poppy seed), refractive index values were determined at 1.475 for three samples. The oils of all poppy seeds evaluated in this study had high linoleic acid content (72.80% to 75.96%), with a mean value of 74.39%. As a result, poppy seeds and oil can be recommended as healthy food products. Linoleic acid was established as the dominant fatty acid in all varieties.Öğe Sensory Evaluation, Microbiological, Chemical Properties and Mineral Contents of Pickling Caperberries (Capparis Spp.) Paste(Asian Journal of Chemistry, 2010) Özcan, Mehmet Musa; Duman, ErmanFresh caperberry fruits at the 0.6-1.8 cm diameter collected from Konya (Selcuklu). Turkey were fermented in 8 % brines at 30 degrees C for 45 days. After fermentation, acidity. salt. pH. total bacteria. coliform, lactic acid bacteria and yeast/mould values of brine were established. Sensory evaluation of caperberries paste contained some spices, virgin olive oil and yoghurt was performed by 7 trained assessors. The colour value of control sample had higher average score when compared with caperberries paste samples contained to the several additives. Contents of some mineral of the fermented caperberry paste were also determined by inductively coupled plasma atomic emission spectrometry (ICP-AES). The Ca, K, P, Na, Cu, Fe, Mn and Zn contents of caperberry paste were established as 2341.6, 13583, 321.4, 41257, 23.7, 17.4, 32.4 and 173.1 mg/Kg. It is clear that spice provided an approved taste to caperberries paste and yoghurt corrected body of paste.Öğe Türkiye'de farklı lokasyonlardan toplanan kapari tohumlarının yağ kalitesi ve yemeklik yağ olarak kullanılabilirliğinin araştırılması(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2012-10-03) Duman, Erman; Özcan, Mehmet MusaBu araştırma da, Türkiye‟de farklı lokasyonlardan 2009 ve 2010 yıllarında toplanan kapari meyvesinden elde edilen tohumlardan, 6 farklı numune grubu (C. spinosa var. spinosa, C. spinosa var. aegyptia, C. spinosa var. inermis, C. spinosa var. herbaceae, C. ovata var. canescens, C. ovata var. palaestina) belirlenmiş ve bu çeşitlere ait tohumlardan elde edilen tohum yağlarının ayrı ayrı fiziksel ve kimyasal analizleri yapılarak, kapari tohumlarının yağ kalitesi ve yemeklik yağ olarak kullanılabilirliği araştırılmıştır. Kapari tohumları üzerinde yapılan fiziksel ve kimyasal analizlerde C. spinosa ve C. ovata türlerinde sırasıyla; ham yağ (% 27.74 – 32.54), selüloz (% 28.14 – 29.67), kül (% 2.13 – 2.23), radikal aktivite (% 83.48 – 83.71), toplam fenolik madde içeriği (1.76 mg/kg - 1,98 mg/kg) ve toplam mineral madde miktarı (19514.60 ppm – 16995.92 ppm) , tohumlardan elde edilen ham yağlarda ise sırasıyla ortalama; yağ asitleri kompozisyonu (doymuş yağ asitleri % 15.05 – 9.45, doymamış yağ asitleri % 82 - 91), palmitik asit (% 10.01 - 5.66), oleik asit (% 44.75 – 39.20), linoleik asit (% 35.16 – 48.51), linolenik asit (% 0.45 – 0.60), özgül ağırlık (0.929 – 0.934), kırılma indisi (20°C) (1.463 – 1.466), viskozite (20°C) (44.450 mPa -37.545 mPa), erime noktası (-15.8 °C, -17.2 °C), sabunlaşmayan madde sayısı (% 2.21 – 2.50), sabunlaşma sayısı (193.31 mg/g - 192.13 mg/g), radikal aktivite (% 29.78 – 26.09), α – tokoferol içeriği (3.87 – 2.63 mg/100gr ), toplam fenolik madde içeriği (1.102 mg/g – 0.642 mg/g), sterol kompozisyonu (3220 mg/kg - 3298 mg/kg), mumsu madde miktarı (211 ppm - 231 ppm) ve mineral madde miktarı (1969.56 ppm -2170.17 ppm) ortalama değerleri tespit edilmiştir. Sonuç olarak; Türkiye‟de geniş bir alanda bol miktarda tespit edilen, C. spinosa ve C. ovata türlerine ait kapari tohum yağlarının yağ asidi kompozisyonu, sterol kompozisyonu, mineral madde kompozisyonu ve diğer özellikleri, diğer yemeklik yağlar ile benzerlik göstermektedir. Bu nedenle, kapari tohum yağlarının yeni bir yemeklik yağ kaynağı olarak kullanılması önerilmektedir.
