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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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    Öğe
    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.