Yazar "Doğan, Mahmut" seçeneğine göre listele

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  • Küçük Resim
    Öğe
    Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches
    (2015) Yıldırım, Elif; Toker, Ömer Said; Karaman, Safa; Kayacıer, Ahmed; Doğan, Mahmut
    The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from diferent restaurants. Potatoes were fried at 180 °C at diferent frying periods (1, 7, 13, 19, 25, and 31 min) and the fatty acid composition of the extracted oils was determined. Principal component analysis and hierarchical cluster analysis were used to characterize and classify the samples. Four major fatty acids were identifed in the samples, namely palmitic acid, stearic acid, oleic acid, and linoleic acid. Linolelaidic acid (C18:2 trans) was detected in the oil samples extracted from potatoes fried in margarine. Tree principal components (PCs) and 4 main clusters were obtained from the chemometric analysis, which characterized the samples. Tree PCs were found to be explanatory of more than 84.96% of the total variability in the data set.
  • Küçük Resim
    Öğe
    A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
    (2014) Karaman, Safa; Toker, Ömer Said; Öztürk, İsmet; Yalçın, Hasan; Kayacıer, Ahmed; Doğan, Mahmut; Sağdıç, Osman
    In the present study, response surface methodology was conducted for the determination of efects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunfower and hazelnut oils (50:50, v/v). In this respect, peroxide value (PV), free fatty acids (FFAs), p-anisidine value, induction period, and refractive index of mixed oil were investigated. Predictive regression equations were constructed for the estimation of each studied parameter (R2 > 0.861). Te storage period caused a signifcant increase in the peroxide value, FFAs, p-anisidine, and refractive index values of the mixed oil, while it decreased the induction period value of oil (P < 0.01). Te addition of gallic acid signifcantly retarded oxidation (P < 0.05), and in general gallic acid and quercetin were found to be efective for preserving oil against oxidation.