Araştırma Makalesi
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Yıl 2019, Cilt: 2 Sayı: 1, 21 - 24, 09.07.2019

Hale Seçilmiş Canbay Mahmut Doğantürk

Öz

Kaynakça

  • 1. Melgarejo, P., Salazar, D. M., & Amorós, A. (1995). Total Lipids Content and Fatty Acid Composition of Seed Oils from Six Pome gtanate Cultivars. Journal of the Science of Food and Agriculture,69, 253-256.
  • 2. Femenia, A., Rossello, C., Mulet, A., & Canellas, J. (1995). Chemical composition of bitter and sweet apricot kernels. Journal of Agricultural and Food Chemistry, 43, 356–361.
  • 3. Kamel, B. S., & Kakuda, Y. (1992). Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum. Journal of the American Oil Chemists' Society, 69, 492–494.
  • 4. Matthäus, B., & Özcan, M. M. (2015). Oil Content, Fatty Acid Composition and Distributions of Vitamin-E-Active Compounds of Some Fruit Seed Oils. Antioxidants, 4, 124-133.
  • 5. Nehdi, I. A. (2011). Characteristics, chemical composition and utilisation of Albizia julibrissin seed oil. Industrial Crops and Products, 33, 30–34.
  • 6. Nogala-Kalucka, M., Rudzinska, M., Zadernowski, R., Siger, A., & Krzyzostaniak, I. (2010). Phytochemical content and antioxidant properties of seeds of unconventional oil plants. Journal of the American Oil Chemists' Society, 87, 1481–1487.
  • 7. Abdel-Rahaman, A. H. Y. (1980). A study on some Egyptian citrus seed oils. Grasas Aceites, 31, 331–333.
  • 8. Yu, S., Du, S., Yuan, J., & Yonghong, H. (2016). Fatty acid profile in the seeds and seed tissues of Paeonia L. species as new oil plant resources. Scientific Reports, 6, 1-10.
  • 9. Melgarejo, P., Salazar, D. M., & Amorós, A. (1995). Total Lipids Content and Fatty AcidComposition of Seed Oils from Six Pomegranate Cultivars. Journal of the Science of Food and Agriculture, 69, 253-256.
  • 10. Yi, C., Shi, J., Kramer, J., Xue, S., Jiang, Y., Zhang, M., Ma, Y., & Pohorly, J. (2009). Fatty acid composition and phenolic antioxidants of winemaking pomace powder. Food Chemistry, 114, 570–576.
  • 11. Coelho, E., Rocha, S. M., Barros, A. S., Delgadillo, I., & Coimbra, M. A. (2007). Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. Analytical Chimica Acta, 597, 257-264.
  • 12. Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT- Food Science and Technology, 39, 191-198.
  • 13. Mironeasa, S., Leahu, A., Codina, G. G., Stroe, S. G., & Mironeasa, C. (2010). Grape seed: physicochemical, structural characteristic and oil content. Journal of Agroalimentary Process and Technologies, 16, 1-6.
  • 14. Ozen, B. F., & Mauer, L. J. (2002). Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy. Journal of Agricultural Food Chemistry, 50, 3898-3901.
  • 15. Rohman, A., & Che Man Y. B. (2009). Monitoring of virgin coconut oil (VCO) adulteration with palm oil using fourier transform infrared spectroscopy. Journal of food lipids, 16, 618-628.
  • 16. Tay, A., Singh, R. K., Krishnan, S. S., & Gore, J. P. (2002). Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy. Lebensmittel-Wissenschaft und Technologie, 35, 99-103.
  • 17. Marigheto, N. A., Kemsley, E. K., Defernez, M., & Wilson, R. H. (1998). A Comparison of Mid-Infrared and Raman Spectroscopies for the Authentication of Edible Oils. Journal of the American oil chemists’ society, 75, 987-992.
  • 18. Rohman, A., Che Man, Y. B., Ismail, A., & Hashim, P. (2010). Application of FTIR Spectroscopy for the Determination of Virgin Coconut Oil in Binary Mixtures with Olive Oil and Palm Oil. Journal of the American oil chemists’ society, 87, 601–606.
  • 19. Yang, H., & Irudayaraj, J. (2001). Comparison of Near-Infrared, Fourier Transform-Infrared, and Fourier Transform-Raman Methods for Determining Olive Pomace Oil Adulteration in Extra Virgin Olive Oil. Journal of the American oil chemists’ society,78, 889-895.
  • 20. El-Abassy, R. M., Donfack, P., & Materny, A. (2009). Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis. Journal of the American oil chemists’ society. 86, 507–511.
  • 21. Zamora, R., Alba, V., & Hidalgo, F. J. (2001). Use of High-Resolution 13C Nuclear Magnetic ResonanceSpectroscopy for the Screening of Virgin Olive Oils. Journal of the American oil chemists’society, 78, 89-94.
  • 22. Seçilmiş Canbay, H., & Bardakçı, B. (2011). Determination of Fatty Acid, C, H, N and Trace Element Composition in Grape Seed by GC/MS, FTIR, Elemental Analyzer and ICP/OES. SDU Journal of Science (E-Journal), 6 (2), 140-148.
  • 23. Uluata, S., & Özdemir, N. (2017). Evaluation of Chemical Characterization, Antioxidant Activity and Oxidative Stability of Some Waste Seed Oil. Turkish Journal of Agriculture-Food Science and Technology, 5(1), 48-53.
  • 24- Hua, B., Wang, H., He, L., Li, Y., Li, C., Zhang, Z., Liu, Y., Zhou, K., Zhang, Q, Liu, A., Liu, S., Zhu, Y., & Luo, Q. (2019). A method for extracting oil from cherry seed by ultrasonic-microwaveassisted aqueous enzymatic process and evaluation of its quality. Journal of Chromatography A, 1587, 50–60.
  • 25- Siano, F., Straccia, M. C., Paolucci, M., Fasulo, G., Boscaino, F., & Volpea, M. G. (2016). Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. Journal of the Science of Foodand Agriculture, 96, 1730–1735.

OIL RATIO AND FATTY ACID COMPOSITION OF CHERRY SEED OIL

Yıl 2019, Cilt: 2 Sayı: 1, 21 - 24, 09.07.2019

Hale Seçilmiş Canbay Mahmut Doğantürk

Öz

Objective: Seeds of different fruits are often
considered waste. Studies have shown that seeds contain hydrophobic and
hydrophilic components. This is an important feature in terms of health.
Therefore, the pharmacological properties of the seeds made it important for
human health. In this study, oil content and fatty acid composition were
investigated in two different cherry seeds which were produced as by-products
in the food processing industry. Cherry seed oil was removed in an automatic
hot extraction system. Hexane was used as the solvent for extraction.

 

Results: In
two different cherry seeds, the oil ratio varied between 23.238 and 28.758. Gas
chromatography mass spectrometry (GCMS) system was used for the fatty acid
composition. Dominating fatty acids were oleic acid in the range of 42.625
to 55.265 g/100 g and linoleic
acid with 23.276 g/100 g.

 

Conclusion:
With the high content oil content and unsaturated fatty acid composition, these
seed oil may be used in food industry.











 

Anahtar Kelimeler

Cherry Seed Oil Content Fatty Acid

Kaynakça

  • 1. Melgarejo, P., Salazar, D. M., & Amorós, A. (1995). Total Lipids Content and Fatty Acid Composition of Seed Oils from Six Pome gtanate Cultivars. Journal of the Science of Food and Agriculture,69, 253-256.
  • 2. Femenia, A., Rossello, C., Mulet, A., & Canellas, J. (1995). Chemical composition of bitter and sweet apricot kernels. Journal of Agricultural and Food Chemistry, 43, 356–361.
  • 3. Kamel, B. S., & Kakuda, Y. (1992). Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum. Journal of the American Oil Chemists' Society, 69, 492–494.
  • 4. Matthäus, B., & Özcan, M. M. (2015). Oil Content, Fatty Acid Composition and Distributions of Vitamin-E-Active Compounds of Some Fruit Seed Oils. Antioxidants, 4, 124-133.
  • 5. Nehdi, I. A. (2011). Characteristics, chemical composition and utilisation of Albizia julibrissin seed oil. Industrial Crops and Products, 33, 30–34.
  • 6. Nogala-Kalucka, M., Rudzinska, M., Zadernowski, R., Siger, A., & Krzyzostaniak, I. (2010). Phytochemical content and antioxidant properties of seeds of unconventional oil plants. Journal of the American Oil Chemists' Society, 87, 1481–1487.
  • 7. Abdel-Rahaman, A. H. Y. (1980). A study on some Egyptian citrus seed oils. Grasas Aceites, 31, 331–333.
  • 8. Yu, S., Du, S., Yuan, J., & Yonghong, H. (2016). Fatty acid profile in the seeds and seed tissues of Paeonia L. species as new oil plant resources. Scientific Reports, 6, 1-10.
  • 9. Melgarejo, P., Salazar, D. M., & Amorós, A. (1995). Total Lipids Content and Fatty AcidComposition of Seed Oils from Six Pomegranate Cultivars. Journal of the Science of Food and Agriculture, 69, 253-256.
  • 10. Yi, C., Shi, J., Kramer, J., Xue, S., Jiang, Y., Zhang, M., Ma, Y., & Pohorly, J. (2009). Fatty acid composition and phenolic antioxidants of winemaking pomace powder. Food Chemistry, 114, 570–576.
  • 11. Coelho, E., Rocha, S. M., Barros, A. S., Delgadillo, I., & Coimbra, M. A. (2007). Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. Analytical Chimica Acta, 597, 257-264.
  • 12. Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede G. (2006). Grape seed extract as antioxidant in cooked, cold stored turkey meat. LWT- Food Science and Technology, 39, 191-198.
  • 13. Mironeasa, S., Leahu, A., Codina, G. G., Stroe, S. G., & Mironeasa, C. (2010). Grape seed: physicochemical, structural characteristic and oil content. Journal of Agroalimentary Process and Technologies, 16, 1-6.
  • 14. Ozen, B. F., & Mauer, L. J. (2002). Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy. Journal of Agricultural Food Chemistry, 50, 3898-3901.
  • 15. Rohman, A., & Che Man Y. B. (2009). Monitoring of virgin coconut oil (VCO) adulteration with palm oil using fourier transform infrared spectroscopy. Journal of food lipids, 16, 618-628.
  • 16. Tay, A., Singh, R. K., Krishnan, S. S., & Gore, J. P. (2002). Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy. Lebensmittel-Wissenschaft und Technologie, 35, 99-103.
  • 17. Marigheto, N. A., Kemsley, E. K., Defernez, M., & Wilson, R. H. (1998). A Comparison of Mid-Infrared and Raman Spectroscopies for the Authentication of Edible Oils. Journal of the American oil chemists’ society, 75, 987-992.
  • 18. Rohman, A., Che Man, Y. B., Ismail, A., & Hashim, P. (2010). Application of FTIR Spectroscopy for the Determination of Virgin Coconut Oil in Binary Mixtures with Olive Oil and Palm Oil. Journal of the American oil chemists’ society, 87, 601–606.
  • 19. Yang, H., & Irudayaraj, J. (2001). Comparison of Near-Infrared, Fourier Transform-Infrared, and Fourier Transform-Raman Methods for Determining Olive Pomace Oil Adulteration in Extra Virgin Olive Oil. Journal of the American oil chemists’ society,78, 889-895.
  • 20. El-Abassy, R. M., Donfack, P., & Materny, A. (2009). Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis. Journal of the American oil chemists’ society. 86, 507–511.
  • 21. Zamora, R., Alba, V., & Hidalgo, F. J. (2001). Use of High-Resolution 13C Nuclear Magnetic ResonanceSpectroscopy for the Screening of Virgin Olive Oils. Journal of the American oil chemists’society, 78, 89-94.
  • 22. Seçilmiş Canbay, H., & Bardakçı, B. (2011). Determination of Fatty Acid, C, H, N and Trace Element Composition in Grape Seed by GC/MS, FTIR, Elemental Analyzer and ICP/OES. SDU Journal of Science (E-Journal), 6 (2), 140-148.
  • 23. Uluata, S., & Özdemir, N. (2017). Evaluation of Chemical Characterization, Antioxidant Activity and Oxidative Stability of Some Waste Seed Oil. Turkish Journal of Agriculture-Food Science and Technology, 5(1), 48-53.
  • 24- Hua, B., Wang, H., He, L., Li, Y., Li, C., Zhang, Z., Liu, Y., Zhou, K., Zhang, Q, Liu, A., Liu, S., Zhu, Y., & Luo, Q. (2019). A method for extracting oil from cherry seed by ultrasonic-microwaveassisted aqueous enzymatic process and evaluation of its quality. Journal of Chromatography A, 1587, 50–60.
  • 25- Siano, F., Straccia, M. C., Paolucci, M., Fasulo, G., Boscaino, F., & Volpea, M. G. (2016). Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. Journal of the Science of Foodand Agriculture, 96, 1730–1735.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Hale Seçilmiş Canbay 0000-0002-3783-8064

Mahmut Doğantürk 0000-0003-1133-6792

Yayımlanma Tarihi 9 Temmuz 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 2 Sayı: 1

Kaynak Göster

APA Seçilmiş Canbay, H., & Doğantürk, M. (2019). OIL RATIO AND FATTY ACID COMPOSITION OF CHERRY SEED OIL. Turkish Journal of Health Science and Life, 2(1), 21-24.
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