Search

Bleached olive pomace oil (BOPO) was distilled using a short-path molecular distillation unit to determine the impacts of distillation conditions on the removal of 15 PAHs from the list of 16 EPA-priority pollutant PAHs. The removal of PAHs was achieved at elevated temperatures (110-230°C) and pressures (0.05, 0.5, 5 mbar). The oil was also deodorised at 230°C under 0.5, 1 and 5 mbar pressures to determine the effect of pressure during deodorisation on the removal of PAHs. High-performance liquid chromatography (HPLC) with fluorescence detector (HPLC-FLD) was used for quantifying PAH concentrations in oil samples. PAH concentrations in BOPO were considerably reduced after molecular distillation and both temperature increment and pressure decrease were effective for the removal of PAHs from olive pomace oil. When above 190°C, BaP could be reduced to

Phthalates (PAEs) and polycyclic aromatic hydrocarbons (PAHs) are ubiquitous contaminants in environment and foodstuffs. The objective of this study was to investigate the contamination possibility of phthalates and PAHs in packaged and canned fishes. For this purpose, tuna, salmon, sardine and mackerel canned and packaged with different liquid ingredients (water, olive oil, sunflower oil, mixture of sunflower and canola oil) attained from local markets in Turkey in 2019, were analyzed for presence of diethylhexyl phthalate (DEHP), dibutyl phthalate (DBP), butyl benzyl phthalate (BBP), diisononyl phthalate (DINP), diisodecyl phthalate (DIDP) and benzo(a)anthracene (BaA), benzotalpyrene (BaP), benzo(b)fluoranthene (BbF), chrysene (Chr). The instrumental analyses were performed by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography fluorescence detection (HPLC-FLD). In all analyzed samples, the levels of DBP, BBP, DINP and DIDP were less than their LOQ, so these phthalates were not quantified. The highest DEPH content was found 650 mu g/kg in sample 2 (tuna in olive oil, packaged in plastic package). The highest sum of PAH 4 concentration was 9.97 mu g/kg in sample 4 (salmon canned in sunflower oil). Some samples (19 samples) were free for all analyzed PAEs and PAHs. All levels of these persistent organic pollutants were lower than regulation limits of Turkey and EU.

Interest in new sources of oil crops is increasing. The aim of the current work was to evaluate the effect of harvest time on protein content and lipids profile of wild Styrax officinalis seeds from different locations in Turkey. Eight wild styrax (Styrax officinalis L.) plants were collected from different Turkish locations at two harvest periods. Seeds were analyzed for protein content, oil content and fatty acid composition. Seeds from different locations were rich in oil (42.86–53.40%) and protein (12.89–18.19%). Styrax officinalis seed oils were rich in linoleic acid (C18:2) ranging from 66.13 to 73.87%. Oleic acid (C18:1) was the main monounsaturated fatty acid (MUFA), wherein its levels ranged between 16.11 and 22.75% in the oil samples. In the most of Styrax officinalis seeds, protein and oil content showed an increasing trend when harvest time prolonged. In addition, the proportions of linoleic acid increased in Styrax officinalis oils at the second harvest time as compared with those at the first harvest time. In contrast, oleic acid and palmitic acid contents were mostly higher at the first harvest time.

The effects of four essential oils from peppermint (Micromeria fruticosa), oregano (Origanum onites), thyme (Thymus vulgaris), and laurel (Laurus nobilis) on the volatile compounds of olive oil were determined. The concentration of essential oils was 0.05% (v/w) and flavored olive oil samples were stored for 45 days at 60 degrees C and room temperature for thermal oxidation and photo-oxidation under fluorescent light, respectively. Control and flavored olive oils were analyzed after 15, 30, and 45th days to track the changes in their volatile compound contents using HS-SPME/GC-MS technique. Higher concentrations of diversified volatile components were detected under thermal oxidation conditions rather than photo-oxidation. According to thermal oxidation results, the E-2-hexenal values of control and flavored oils with peppermint essential oil were higher at the end of 30 days storage, while flavoring with essential oil of Thymus vulgaris resulted in the highest E-2-hexenal value for photo-oxidation. Results indicated that the main components of essential oil transferred into olive oil samples. Carvacrol was present in flavored oils with oregano and thyme. Eucalyptol and pulegone were determined as major components in flavored oils with laurel and peppermint essential oils, respectively. In both oxidation methods, these volatile components remained stable and little or no loss was observed.

Nigella sativa L., whose seeds are known as black cumin, takes place in the Ranunculaceae family and has been grown in different regions of the world covering South Asian and East Mediterranean countries. It is an annual flowering plant and has an average 20–30 cm tall. As the fruit ripes, it forms a capsule containing small and black-colored seeds. Black cumin seeds contain protein, lipids, carbohydrates, crude fiber and ash. They have high lipid content and this quantity involves fixed and essential oil. The essential oil content of the seeds is about 0.4–1.2%. In order to extract the essential oil, different methods can be used such as hydrodistillation, microwave-assisted extraction, and supercritical carbon dioxide extraction. The extraction process may be achieved directly from crushed seeds or after separation of fixed oil. The main chemical constituents of black cumin essential oil are different types of terpene-derived hydrocarbons such as p-cymene, thymoquinone, thymol, α-thujene, α-pinene, β-pinene, carvacrol and γ-terpinene. Other minor constituents, like camphor, camphene, sabinene, longicyclene, α-phellandrene, borneol, carvone are also found. Thymoquinone is only found in black cumin essential oil and most important bioactive chemical compounds thanks to its wide application range for medical traits. The main usage areas of black cumin essential oil in the food industry are for the prevention of lipid oxidation and microbial growth. Due to these antioxidant and antimicrobial characteristics of the essential oil, it also plays a role as a functional food component. Increasing interest in functional foods makes it more popular. Leading nutraceutical features of black cumin essential oil as functional food has been reported in many studies and antibacterial, antioxidant, anti-inflammatory, anti-toxic, anticancer, anti-toxic, cardiovascular, analgesic, anticonvulsant, anti-ischemic, and immune system effects have been discussed. The preventive effect of the side impacts of chemotherapeutic agents has been also mentioned.

Black cumin seed contains fixed oil (35.6–41.6%). Besides the high oil content, black cumin seed oil (BCSO) is rich in essential fatty acids, as well as bioactive sterols (ST) and tocols with functional properties. The fatty acid profile is dominated by unsaturated fatty acids especially polyunsaturated fatty acids (59.7%), followed by monounsaturated fatty acids (24.1%), and saturated fatty acids (16.1%). The major polyunsaturated fatty acid is linoleic acid, which comprises approximately half of the fatty acid composition, while oleic acid is the main monounsaturated one (24.1%). As for the tocols profile, BCSO contains a high level of β-tocotrienol (1195 mg/kg), and γ-tocopherol isomer (208 mg/kg). β-sitosterol is the dominant sterol compound from the unsaponifiable fraction of BCSO (1135–1182 μg/g oil). Major phospholipids subclasses in BCSO are phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol. Phenolic compounds that exhibit strong antioxidant effect, are rich in BCSO with amounts ranging from 1.02 to 1.40 mg gallic acid equivalents/g oil. Besides, BCSO contains about 3.48–8.73 mg/g thymoquinone and a trace amount of dithymoquinone which contribute to human health.

Recent research topics in lipid chemistry are focusing on vegetable oils from nonconventional seeds due to their bioactive compounds that exhibit some functional properties. Among these seed oils, black cumin (Nigella sativa L.) oil (BCO) is a unique oil because of its antioxidant properties and health benefits. BCO contains a wide variety of bioactive chemicals such as fatty acids, tocols, phytosterols and phenolic compounds that provide health-promoting effects. For these rich content, BCO is used in some food applications. BCO generally used by blending with vegetable oils with poor oxidative stability to improve their oxidative stability. Besides, these mixed oils are also enriched with some bioactive compounds from BCO. Apart from vegetable oils, BCO was used in cheese to inhibit pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis) during cold storage. In cereal products, BCO used in the production of dietetic cookies to improve consumer acceptability. BCO extends the shelf life and sensory quality of fresh fish (Barbus grypus) fillets during cold storage (2 °C). BCO is also used as alternative antibiotics in the diet of Japanese quails to improve the health status and growth performance of meat-type quail. This chapter will highlight the effects of bioactive compounds in BCO on the application of oil in different foodstuffs.

Phthalates are used as additives and plasticisers in packaging for personal care and food products. Several investigations reported the harmful impact of phthalates on human health. In this study, different types of olive oils (12 olive oil; 20 extra virgin oil; 4 refined pomace oil) in different packaging materials [polyethylene terephthalate (PET), glass and metal] obtained from local markets in Turkey in 2019, were analysed using GC-MS for the presence of benzyl butyl phthalate (BBP), di(2-ethylhexyl) phthalate (DEHP), diisononyl phthalate (DINP), dibutyl phthalate (DBP), and diisodecyl phthalate (DIDP). The average recoveries of the 5 phthalates in olive oils were 87%-100%, with limits of quantification (LOQs) of 0.09-2.28 mg/kg. DEHP was the abundant phthalate in all olive oil samples ranging from below the LOQ (0.23 mg/kg) to 602 mg/kg. In all analysed samples, the levels of DINP and DIDP were less than their LOQ, thus these phthalates were not detected. The highest DEHP content was found in an olive oil sample containing 602 mg/kg, whilst 5 samples did not contain detectable phthalate esters.

Pecan (Carya illinoensis) is one of the oldest tree nuts that grow naturally in North America. Pecans are used in a wide range of food products such as bakery, confectionery, and candies due to their sweet aroma and crunchy texture. Approximately 93% of the pecan kernel is composed of lipids (up to 75%, w/w), and carbohydrates (up to 18%, w/w), depending on location, variety, and growing conditions. These kernels are an important raw material for oil production due to the high oil content. There are several techniques for extracting oil from pecan kernels. The most preferred method in oil production is the cold press method. Green extraction methods include supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, and pressurized liquid extraction. Pecan oils are rich in unsaturated fatty acids including monounsaturated (~ 60% of total fatty acids), and polyunsaturated (~ 32% of total fatty acids). The most abundant monounsaturated fatty acid was oleic acid (60%–70%), while linoleic acid (19%–30%) was the most prevalent polyunsaturated fatty acid. Pecan oil is the most balanced oil according to fatty acid distribution; therefore, these fatty acids provide many health benefits such as reducing bad cholesterol and the risk of heart disease. In addition to fatty acids, phytosterols and tocopherols are minor constituents of pecan oil. This type of constituent has biological activities such as antioxidant and cholesterol-lowering properties.

Black cumin (Nigella sativa) is an annual herbaceous plant belonging to the Ranunculaceae family. The seeds of black cumin have been used in different traditional foods such as bakery products, confectionery, and drinks. The seeds are used in Asian countries as folk medicine to treat some diseases. Black cumin seeds are rich in fixed oil (approximately up to 42%) depending on geographic location, cultivar, and growing conditions. The oils were obtained from black cumin seeds with different extraction techniques. Among these techniques, the cold pressing method is popular due to consumers’ desire for natural and healthy foods. Cold pressed black cumin oils (CPBCO) contain high levels of polyunsaturated fatty acids (~ 60% of total fatty acids), followed by monounsaturated fatty acids (~ 24% of total fatty acids). The major fatty acids in CPBCO are linoleic, oleic, and palmitic acids, accounting for 58%, 24%, and 12%, respectively. Besides fatty acids, CPBCO contains some minor compounds such as sterols, tocols, phenolics, carotenoids, and essential aroma compounds. Most of these compounds have biological properties and contribute to human health. In particular, γ-tocopherol and β-tocotrienol are rich in CPBCO and these compounds exhibit strong antioxidant activity. Besides, thymoquinone is an important minor compound for CPBCO and contributes to human health and organoleptic properties. This chapter highlights the composition, biological activities, and applications of CPBCO.

Korean pine (Pinus koraiensis) is a member of the Pinaceae family. This Pinus genus is widely grown in Asian countries. The edible part of seeds is named the pine nut. Pine nuts are generally consumed in roasted cookie form and for flavor-enhancing culinary usage. While the nuts have generally been accepted as protein- and fiber-rich foods, they are also a potentially rich source of oil. Green extraction methods such as supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, pressurized liquid extraction, enzymatic hydrolysis, and mechanic expression (cold pressing) are commonly used for oil extraction from pine nuts. Cold pressing has gained attention in recent years due to the pure and high-quality products that can be obtained via this process. Korean nut oil also has a special polyunsaturated fatty acid called pinolenic acid. Pine nut oil also contains health-promoting minor nutrients such as phenolic compounds and shows antioxidant and antiinflammatory effects. The interactions between pine nut oil consumption and lipid metabolism have been mentioned in different scientific papers. This chapter explains the production, chemical properties, usage areas, and other indirect effects of cold pressed pine nut oil.

Green extraction techniques have attracted attention in recent years and are expected to become more popular. They could be defined as alternative extraction techniques, which provide acquisition of low-cost, safer, and purer products by means of consuming less energy and chemical substances. In addition, they need less time than commercial extraction systems and are environmentally friendly. Some of these methods are instant controlled pressure drop (DIC), subcritical water extraction, supercritical fluid extraction, ultrasound and/or microwave-assisted extraction, pulsed electric field assisted extraction, pressurized liquid extraction, enzymatic hydrolysis, and mechanic expression (cold pressing). Cold pressing (mechanical pressing) is an old method, but effective in transferring of nutritional and bioactive compounds from seeds to recover high-quality products. Temperature rising is an important issue because it directly affects oil quality, particularly phospholipid content. As a result, cold pressed oils are more valuable and desirable. Cold pressing method is suitable for nuts and seeds containing high oil content. The carrot (Daucus carota subsp. sativus) is a well-known vegetable and belongs to the Apiaceae family. It is extensively cultivated in South and Southeast Asia, Middle Asia, and European countries. Carrots can be consumed as fresh or processed, such as juice, dried, or fried products. As a new and alternative consumption type, carrot seed oil is produced by the cold pressing method. Carrot seed oil mainly contains oleic acid, followed by linoleic acid. High unsaturated fatty acids content shows similarity to other common edible oils and this similarity can make the oil a popular choice for culinary consumption. Carrot seed oil and essential oil also have antimicrobial, antioxidative, health-promoting effects, and can be used in cosmetic applications.

Chestnut (Castanea sativa), also known as sweet chestnut or European chestnut, belongs to the botanical family of Fagaceae. The high contribution to the world production of this fruit is mainly originated from China, Bolivia and Turkey. Chestnut promises health and nutritional benefits for consumers due to its rich nutrients including dietary fibers, minerals, essential fatty acids, vitamins, essential amino acids, antioxidants and other important bioactive components. Leaves, bark, twigs and nuts are the available parts for usage. Chestnut is commonly consumed as a raw and/or in a roasted form. Additionally, chestnut flour takes place in food markets as another popular and alternative product. According to the literature, low-fat content was reported for chestnuts. However, the valuable nutritional composition of chestnut oil leads interests to these nuts as a potential oil source. Chestnut oil is rich in omega fatty acids such as linoleic and oleic acids, in tocopherols such as γ-tocopherol, which contribute to human health. The current chapter serves as a guide which presents the history of chestnuts oil from past to today to shape the future studies.

Kıralan, Sündüz Sezer (Balikesir Author), Influences of chemical refining parameters on the removal of 15 polycyclic aromatic hydrocarbons (PAHs) from a list of 16 EPA-priority pollutant PAHs are investigated. For this purpose, various process conditions for each refining stages (degumming, neutralization, bleaching, and deodorization) are applied to crude olive pomace oil and the changes in PAH concentrations are monitored using a high performance liquid chromatography with florescence detector. Results show that total PAH content of the oil is reduced effectively through all refining stages. Degumming has considerable effects on removal of individual PAHs depending upon water or acid application while the most significant reduction in total PAH is achieved when 1% water is used. Neutralization has a significant impact on removal of PAHs from the oil, however, washing steps have limited effects. Using various amounts (0.3, 0.6, and 0.9%) of activated carbon in 3% of bleaching earth are more effective on the reduction of total and heavy PAHs from the oil and the most reduction is achieved when 0.9% activated carbon is used. Deodorization is effective mainly on decreases in light PAHs while temperature incrementation does not have any significant impact on the reduction in total PAH content. Practical Applications: Olive pomace oil may include high amounts of PAHs. Because of their potential carcinogenic character, removal of PAHs from the oils has a great importance for oil acceptability. Results of this study provide information about the effects of process conditions of degumming, neutralization, bleaching, and deodorization on PAH reduction in olive pomace oil. These results might open up new process strategies in production of high quality olive pomace oil via refining., Scientific Research Projects Coordination Unit of Ankara University - 15B0443002

High temperature application during drying of olive pomace before solvent extraction leads to formation of polycyclic aromatic hydrocarbons (PAHs) and their eventual presence in the oil. Therefore, the objective of this study was to investigate a mitigation possibility of PAHs in olive pomace oil. For this purpose, microwave pre-treatment was applied to the olive pomace before drying at 200°C to final moisture content of less than 5%. Effect of pre-drying microwave process was carried out against drying at 200°C and vacuum drying. PAH content analysis of the solvent extracted oil was completed using a HPLC method with fluorescence detection (HPLC-FLD). The results demonstrated that the pre-microwave application led to 75% reduction of total PAHs content in olive pomace oil. This study highlighted the possibility of an alternative innovative strategy to apply in a process to suggest a simple solution for a significant industrial problem. Practical applications: PAHs are serious problem in olive pomace oil. Removal of PAHs in olive pomace oil has a great importance because of their carcinogenic potential. Results show that PAHs are formed during drying of olive pomace at high temperature (200°C). This study reveals that microwave application was effective strategy to reduce PAHs in olive pomace oil. Therefore, drying process was modified with microwave pre-heating application to produce high quality olive pomace oil. In this study, the effect of microwave pre-heating application before drying to reduce PAH formation in olive pomace oil is demonstrated. The eventual reduction of total PAH concentration in olive pomace oil indicated the effectiveness of this pre-heating application.