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    Fatty acid profile determination of cold pressed oil of some nut fruits
    (Servizi Editoriali Assoc Srl, 2015) Kola, O.; Duran, H.; Ozer, M. S.; Fenercioglu, H.
    The oils extracted from walnut, pistachio and acorn were investigated in this study. Physicochemical properties including density, color, acid value, peroxide value, iodine value, degree of unsaturation and refractive index were evaluated. Fatty acid composition was determined by gas chromatographic method. The results point out that linoleic acid (C18:2) was the major unsaturated fatty acid in walnut samples (61.62%), but it was oleic in acorn (57.80%) and pistachio oil samples (45.23%).The second important fatty acid was oleic acid (C18:1). The most abundant saturated fatty acid was palmitic acid (C16:0) in three oils ranging from 6.98% to 13.80%. Linolenic acid (C18:3) was the other important fatty acid in walnut and pistachio samples and found in amounts of 11.14% and 11.46% respectively. In regard to stearic acid, pistachio oil had the highest stearic acid (C18:0) content (3.71%) while acorn (1.54%) and walnut oil (2.53%) samples followed. Walnut oil with a high iodine value (157.85) was the most unsaturated (90.27%) oil. The importance of the present study was determining fatty acid composition and as a result of this establishing the related information about physiological and nutritional effects of the investigated oils.
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    Physical and chemical characterization of different varieties of hazelnut grown in Sakarya, Turkey
    (Servizi Editoriali Assoc Srl, 2015) Kola, O.; Cetin, A. E.; Ozer, M. S.; Akkaya, M. R.
    The goal of this study was to evaluate the physical and chemical characteristics of hazelnut varieties grown in the Sakarya province. The six different hazelnut varieties used in this study are Badem, Delisava, Giresun Yaglisi, Karayagli, Mincane and Yomra. Moisture contents of the hazelnuts ranged from 3.92 +/- 0.03 to 4.59 +/- 0.03%. Protein contents were between 14.01 +/- 0.68% and 17.46 +/- 0.59%. Oil contents of the hazelnuts were found to be above 60%. The Karayagli variety showed the highest oil content (65.40 +/- 1.22%) among all the hazelnut varieties. Oils extracted from these hazelnut varieties were then set apart in terms of refractive indices, amounts of volatile compounds, iodine and saponification values, percentages of unsaponifiable compounds and free fatty acids, peroxide numbers, and colors. Also determined was the fatty acid composition of the hazelnut oils. Oleic (78.94-82.83%), linoleic (7.40-12.06%), palmitic (5.51-6.18%) and stearic acids (2.07-2.50%) were the main fatty acids present in the hazelnut oils. The highest amount of oleic acid was found in the Karayagli oil, whereas Giresun yaglisi oil had the highest linoleic acid. The highest amount of palmitic and stearic acids were found in the Delisava oil. Ratios of unsaturated fatty acids to saturated fatty acids in the hazelnut oils were found to be between 10.0 and 11.2, indicating that the amount of unsaturated fatty acids was 10-11 fold higher than that of saturated fatty acids. According to the color measurements, all the oils exhibited a slightly reddish, dark yellow color.
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    Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
    (Wageningen Academic Publishers, 2018) Kola, O.; Hayoglu, I.; Turkoglu, H.; Parildi, E.; Ak, B. Erol; Akkaya, M. Reis
    The purpose of this study was to compare physicochemical characteristics and fatty acid profiles of two varieties (Kirmizi and Siirt) of pistachio nut (Pistacia vera L.) and to determine the effects of irrigation on some chemical characteristics and fatty acid composition. It was observed that while the irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content, it had no effect on kernel and nut sizes and dry matter contents. Variety affected primary fatty acids markedly, but irrigation did not. Total lipid levels in two varieties of pistachio were between 53.09 and 56.11%. The results showed that the most abundant fatty acid in pistachio oils was oleic acid, composing between 70.47 and 75.82% of the total fatty acids. The oil of Kirmizi pistachio variety had the highest linoleic acid content (17.72%) under irrigated conditions. Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.
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    Short note - Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame
    (Innovhub Ssi-Area Ssog, 2015) Kola, O.
    Oilseeds, their major constituents such as fats, proteins and carbohydrates, are the main source of raw materials and have a potential application as ingredients for nutraceuticals and functional foods. We determined and compared the physico-chemical characteristics and fatty acid profile of black cumin seeds, poppy seeds, safflower and sesame. The results obtained have shown that linoleic acid was the fatty acid contained in greater amounts in all four seed oils obtained after cold pressing, contributing between 47.37% and 73.35% of total fatty acids. In particular, poppy oil showed the highest content of linoleic acid (73.35%), while on the contrary the oil of sesame seeds contained the lowest amount (47.37%). Seed oils analyzed also contained significant quantities of oleic acid, which ranged from 14.62% (poppy) to 38.19% (sesame). Oleic acid was therefore the second fatty acid by content in these seeds. Other fatty acids detected were palmitic acid (8.79 to 12.58%) and stearic acid (2.09 to 4.42%). The importance of this comparative study conducted on black cumin seeds, poppy, sesame and safflower is stressed by the fact that the fatty acid composition influences the levels of cholesterol in human serum and in particular when the dietary saturated fatty acids are replaced by other fatty acids such as linoleic acid. Indeed, there is strong evidence in bibliographic studies in support of the benefits of linolenic acid for cardiovascular disease (CVD).