Browsing by Author "Iyilikeden, E"

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    Investigation of 3-monochloropropane-1,2-diol and glycidyl ester levels in French fries obtained after frying process using palm olein oil with artificial and natural antioxidants
    Yildiz, K; Iyilikeden, E; Yildiz, O; Ergönül, PG
    Purpose 3-MCPD (3-monochloropropane-1,2-diol) and glycidyl esters (GE) are process contaminants generated during thermal processing, associated with adverse health effects, including carcinogenicity and genotoxicity. This study aims to investigate the impact of the use of artificial [butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)] and natural (nettle and olive leaf) antioxidants in palm olein oil during deep-fat frying on the levels of 3-Monochloropropan-1,2-diol (3-MCPD) and GE in French fries samples. Design/methodology/approach Artificial antioxidants BHT and BHA, along with natural antioxidants from nettle (Urtica dioica L.) and olive leaf (Olea europaea L. folium) extracts, were incorporated into palm olein oil during deep frying. Frying was conducted repeatedly over a period of three days. The 3-MCPD and GE contents of the oils collected from the French fries during the frying process were quantified using the AOCS analytical method. Findings The finding indicated that the levels of 3-MCPD and GE in the french fry samples from groups with both artificial and natural antioxidants were reduced compared to the control group (p < 0.001, p < 0.001; respectively). Upon examination of all data, Nettle extract exhibited the highest level of 3-MCPD ester (1.66 +/- 0.01 ppm); whereas the BHT+BHA group demonstrated the lowest level (0.52 +/- 0.01 ppm). The analysis of GE levels revealed a maximum of 1.59 +/- 0.01 ppm in the control group and a minimum of 1.22 +/- 0.34 ppm in the group treated with Nettle extract. Originality/value This study assessed the levels of 3-MCPD and GE in repeated deep-frying with palm olein supplemented with olive leaf and nettle extract, a novel investigation to date.
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    Comparison of the effects of oven- and microwave-roasting on the physicochemical properties and bioactive compounds of tomato seeds and oils
    Özbek, ZA; Yildiz, K; Ergönül, PG; Iyilikeden, E; Uzlasir, T
    The tomato processing industry generates a significant amount of a by-product (pomace), which is a mixture of peels and seeds. The purpose of this study was to compare the effects of conventional oven-roasting (at 120 & DEG;C, 150 & DEG;C, and 180 & DEG;C for 25 min) and innovative microwave-roasting (at 240, 388, and 536 W for 3 min) pretreatments on the physicochemical properties, fatty acid profiles, bioactive contents, and aroma profiles of tomato seeds and their hexane-extracted oils. The total flavonoids contents (TFCs) of the seeds decreased from 258.40 to 141.20 mg quercetin equivalent (QE) per kg after roasting. All roasting treatments improved the extractability of both & alpha;- and & gamma;-tocopherols. The amounts of total tocopherols in the seeds increased from 917.61 to 1256.25 mg kg(-1) after pretreatment. Luteolin was found to be the most abundant phenolic in seed oils, increasing from 10.68 to 91.72 mg kg(-1), followed by quercetin, ferulic acid, and catechin. Within each roasting technique, the ones treated at 150 & DEG;C and 338 W yielded the oils with the highest concentrations of aroma compounds, 418 and 92 mg kg(-1), respectively. The detrimental effect of microwave-roasting on these compounds was more pronounced. In conclusion, microwave-roasting at shorter times than conventional roasting produced tomato seed oils with well-preserved bioactive components and few unfavorable changes.