WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7150
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Article Citation - WoS: 6Citation - Scopus: 8Chemical and Physical Properties of Fats Produced by Chemical Interesterification of Tallow With Vegetable Oils(CSIC Consejo Superior de Investigaciones Cientificas, 2021) Aktaş, Ayşe Burcu; Özen, BanuThis study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 degrees C regardless of oil type were observed. Interesterified fats displayed mostly beta' and beta'+ beta crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.Article Citation - WoS: 12Citation - Scopus: 12Mid-Infrared Spectroscopic Detection of Sunflower Oil Adulteration With Safflower Oil(CSIC Consejo Superior de Investigaciones Cientificas, 2019) Uncu, Oğuz; Özen, Banu; Tokatlı, FigenThe oil industry is in need of rapid analysis techniques to differentiate mixtures of safflower-sunflower oils from pure oils. The current adulteration detection methods are generally cumbersome and detection limits are questionable. The aim of this study was to test the capability of a mid-infrared spectroscopic method to detect the adulteration of sunflower oil with safflower oil compared to fatty acid analysis. Mid-infrared spectra of pure oils and their mixtures at the 10-60% range were obtained at 4000-650 cm(-1) wavenumber and fatty acid profiles were determined. Data were analyzed by multivariate statistical analysis techniques. The lowest level of detection was obtained with mid-infrared spectroscopy at 30% while the fatty acid profile could determine adulteration at around 60%. Adulteration levels were predicted successfully using PLS regression analysis of infrared data with R-2 (calibration) = 0.96 and R-2 (validation) = 0.93. As a rapid and minimum waste generating technique, mid-infrared spectroscopy could be a useful tool for the screening of raw material to detect safflower-sunflower oil mixtures.