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    Changes in chemical composition of some oils extracted from seeds roasted at different temperatures
    (Wageningen Academic Publishers, 2015) Simsek, E.; Ozcan, M. M.; Arslan, D.; Unver, A.; Kanbur, G.
    Oil seeds are commonly used in cooking, frying and as salad oil and have commercial and economic importance. Since the seeds are roasted before pressing of the oil, changes occur in their composition; thus it is crucial to modify roasting process to minimise adverse effects. This study reflects the effects of different roasting temperatures (90, 150 and 210 degrees C for 10 min. in conventional oven) on the oil constituents and some chemical properties of oils from the seeds of sesame, sunflower, soybean, flaxseed and poppy along with comparison to those of unroasted corresponding seed oils. Lipids from roasted seeds of sesame, flax and soybean exhibited relatively higher viscosity and free fatty acids, than lipids from unroasted seeds. With an increase in roasting temperatures the colour of the oils were slightly darker even though the changes were not significant in most cases. The content of alpha- and gamma-tocopherols in oils (except soybean oil) gradually decreased as roasting temperature increased. beta-tocopherol was higher in the oils of roasted seeds, while the amount of delta-tocopherol showed different trends with roasting depending on the type of seeds. For sesame and poppy oils, after roasting at 210 degrees C, stearic and oleic acids showed higher percentages when compared to the levels in oils roasted at 90 and 150 degrees C.
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    Characterisation of einkorn (Triticum monococcum L. subsp monococcum) wheat oil
    (Wageningen Academic Publishers, 2015) Demir, M. K.; Unver, A.; Arslan, D.; Ucok, G.; Terlemez, F.; Turker, S.
    Einkorn (Triticum monococcum L.) is one of the ancient wheat varieties which is rich in various functional components. The present research evaluated peroxide, refractive index, fatty acids composition, total carotenoids, chlorophyll content and colour values of einkorn grain and its oil. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity analyses were performed with whole wheat, defatted wheat and wheat oil. Whole wheat extract showed a higher total phenolic content and radical scavenging activity than defatted wheat and wheat oil extracts. The results showed that almost all of the phenolic compounds do not transfer during extraction from whole wheat to the wheat oil. Total oil yield of einkorn wheat was 1.58%. A major part of the composition of fatty acids in einkorn wheat oil was linoleic (49.43%), oleic (34.34%) and palmitic acid (10.27%). Total carotenoids in einkorn wheat oil was averaged as 12.33 mg/kg, total chlorophyll content was 0.73 mg/kg.