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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 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 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.
