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The effects of different filter aid materials at different ratios (0.3% or 0.6%, w/w) and three different (6 h, 12 h, 24 h) winterization times, on free fatty acid (FFA), peroxide, iodine, p-anisidine and conjugated diene values and copper (Cu), iron (Fe), nickel (Ni) levels of sunflower and corn oils were studied. FFA amounts of both sunflower and corn oils showed no significant changes during winterization process. However, peroxide, p-anisidine and conjugated diene values increased during winterization due to the holding time in winterized tank and atmospheric conditions. Iodine values of oils increased as unsaturation rises. In respect of trace metals, the increase in copper and iron levels was found higher than the increase of nickel level.

In this study, the effect of different steps in both chemical and physical refining process on tocopherol contents of several vegetable oils (sunflower oil, corn oil, rapeseed oil, soybean oil, olive oil and refined-bleached-deodorized (RBD) palm oil) was investigated. The most commonly tocopherols found in vegetable oils were α- and γ-tocopherols. Soybean contains 1328 mg/kg tocopherol, which is highest among plant oils. Total tocopherol contents gradually decreased until the end of the refining processes in all oil types. The content of α-, β-, γ- and δ-tocopherols also decreased during refining. These significant losses occurred especially after the deodorizing stage.

Cholesterol content and fatty acid profile of chocolates that are consumed in Turkey were determined by capillary gas chromatography. Chocolate samples from 20 trade marks were purchased from markets in Izmir, Turkey. As results of the analyses, average cholesterol content of the samples was 1.14 ± 0.14 mg/kg ranging between 0.963 and 1.535 mg/kg. Twenty-three types of fatty acids were determined in oil extracted from chocolates. Main fatty acids found in chocolate samples were stearic acid (39.33 ± 5.25%), oleic acid (25.99 ± 6.89%), and palmitic acid (25.56 ± 2.06%). Total saturated and total unsaturated fatty acid contents of chocolate samples were found as 69.90% and 30.05%, respectively. The fat content of the samples were in the range 31.5–67%.