Research Article
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Year 2018, Volume: 5 Issue: 1, 1 - 18, 01.09.2017
https://doi.org/10.18596/jotcsa.335012

Abstract

References

  • 1. Teh SS, Morlock GE. Effect-directed analysis of cold-pressed hemp, flax and canola seed oils by planar chromatography linked with (bio)assays and mass spectrometry. Food Chemistry. 2015;187:460–468.
  • 2. Topkafa M. Evaluation of chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils: triglyceride, fatty acid and tocol compositions. Analytical Methods 2016;8:4220–4225.
  • 3. Yu LL, Zhou KK, Parry J. Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chemistry. 2005;91:723–729.
  • 4. Teh SS, Birch J. Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition and Analysis. 2013;30:26–31.
  • 5. Van Hoed V, Barbouche I, De Clercq N, Dewettinck K, Slah M, Leber E, Verhé R. Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics. Food Chemistry. 2011;127:1848–1855.
  • 6. Nam UG, Nam D. Some physicochemical properties, fatty acid composition and antimicrobial characteristics of different cold-pressed oils. La rivista italiana delle sostanze grasse, XCII, 2016;187-200.
  • 7. Lampi, A.M., ve Heinonen, M. Berry seed and grapeseed oils, Gourmet and health-promoting specialty oils, In R. A. Moreau A. Kamal-Eldin, AOCS Press, Urbana, IL, 2009:215–236.
  • 8. Yilmaz E, Aydeniz B, Güneşer O, Arsunar ES. Sensory and physico-chemical properties of cold press-produced Tomato (Lycopersicon esculentum L.) Seed Oils. Journal of American Oil Chemist Society. 2015;92:833-842.
  • 9. Thanonkaew A, Wongyai S, McClements DJ, Decker a E. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT - Food Science and Technology. 2012;48:231–236.
  • 10. Gharibzahedi SMT, Mousavi SM, Hamedi M, Rezaei K, Khodaiyan F. Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods. Industrial Crops and Products. 2013;45:133–140.
  • 11. Lutterodt H, Slavin M, Whent M, Turner E, Yu L. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry. 2011;128:391–399.
  • 12. Bozan B, Temelli F. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource and Technology.2008;99:6354–6359.
  • 13. Kozłowska M, Gruczyńska E, Ścibisz I, Rudzińska M. Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds. Food Chemistry. 2016;213:450–456.
  • 14. Gumus ZP, Guler E, Demir B, Barlas FB, Yavuz M, Colpankan D, Senisik a. M, Teksoz S, Unak P, Coskunol H, Timur S. Herbal infusions of black seed and wheat germ oil: Their chemical profiles, in vitro bio-investigations and effective formulations as Phyto-Nanoemulsions. Colloids and Surfaces B: Biointerfaces. 2015;133:73–80
  • 15. Ağ Şeleci̇ D, Gümüş ZP, Yavuz M, Şeleci M, Bongartz R, Stahl F, Coşkunol H, Timur S. Scheper T. A case study on in vitro investigations of the potent biological activities of wheat germ and black cumin seed oil. Turkish Journal of Chemistry. 2015;39:801–812.
  • 16. Argon Ustun Z, Gökyer A. Determination of physicochemical properties of Nigella sativa seed oil from Balıkesir region, Turkey. Chemical and Process Engineering Research. 2016; 41:43–46.
  • 17. Abdallah IB, Tlili N, Martinez-Force E, Rubio AGP, Perez-Camino MC, Albouchi A, Boukhchina S. Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties. Food Chemistry. 2015;173:972–978.
  • 18. Butinar B, Bučar-Miklavčič M, Mariani C, Raspor P. New Vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety “Slovenska golica. Food Chemistry. 2011;128:505–512.
  • 19. Parcerisa J, Richardson DG, Rafecas M, Codony R, Boatella J. Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA). Journal of Chromatography A. 1998;805:259–268.
  • 20. Guler E, Barlas FB, Yavuz M, Demir B, Gumus ZP, Baspinar Y, Coskunol H, Timur S, Bio-active nanoemulsions enriched with gold nanoparticle, marigold extracts and lipoic acid: In vitro investigations. Colloids and Surfaces B: Biointerfaces. 2014;121:299–306.
  • 21. Saldeen K, Saldeen T. Importance of tocopherols beyond a-tocopherol: evidence from animal and human studies. Nutrition Research. 2005;25:877–889.
  • 22. Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed and soybean oils. European Journal of Lipid Science and Technology. 2016;118:680-697.
  • 23. Wall R, Ross RP, Fitzgerald GF, Stanton C. Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews. 2010:68(5):280–289.
  • 24. Patterson E, Wall R, Fitzgerald GF, Ross RP, Stanton C. Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids Corporation Journal of Nutrition and Metabolism, 2012;Article ID 539426:16.
  • 25. Das Un. Essential fatty acids: biochemistry, physiology and pathology. Biotechnology Journal, 2006;1(4):420–439.
  • 26. Owen RW, Mier W, Giacosa A. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chemical Toxicology. 2000;38:647-659.
  • 27. Visioli F, Galli C, Galli G, Caruso D. Biological activities and metabolic fate of olive oil phenols. European Journal of Lipid Science and Technology. 2002;104:677-684.
  • 28. Waterman E, Lockwood B. Active Components and Clinical Applications of Olive Oil. Alternative Medicine Review. 2007;12(4):331-42.
  • 29. AOCS, Lipid Library, http://lipidlibrary.aocs.org/ , Last Accessed: June, (2017)
  • 30. IOC, http://www.internationaloliveoil.org COI/T.20/Doc. No 33. Last Accessed: June, (2017)
  • 31. AOCS Official Method Ce 8-89 Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC.
  • 32. ICH, International Conference on Harmonization Guidelines (ICH Q2B, validation of analytical procedures, methodology).
  • http://www.ich.org/products/guidelines/quality/quality-single/article/validation-of-analytical-procedures-text-and-methodology.html, Last Accessed: June, (2017)
  • 33. Dunford NT. Health benefits and processing of lipid-based nutritionals. Food Technology. 2001;55(11):38-44.
  • 34. Piras A, Rosa A, Falconieri D, Porcedda S, Dessì MA, Marongiu B. Extraction of oil from wheat germ by supercritical CO2. Molecules. 2009;14:2573-2581.
  • 35. Crews C, Hough P, Godward J, Brereton P, Lees M, Guıet S, Wınkelmann W. Study of the main constituents of some authentic hazelnut oils. Journal of Agricultural and Food Chemistry. 2005;53:4843-4852.
  • 36. Ozdemir M, Ackurt F, Kaplan M, Yildiz M, Loker M, Gurcan T, Biringen G, Okay A, Seyhan FG. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: Fatty acid composition, -tocopherol content, mineral composition and stability. Food Chemistry. 2001;73:411-415.
  • 37. Matthaus B, Özcan MM, Al Juhaimi FY. Fatty acid composition and tocopherol profiles of safflower (Carthamus tinctorius L.) seed oils. Natural Product Research. 2015; 29(2):193-6.
  • 38. Gliszczyńska-Świgło A, Sikorska E, Khmelinskii I, Sikorski M. Tocopherol content in edible plant oils. Polish Journal of Food and Nutrition Sciences. 2007;57:4(A):157-161.
  • 39. Ozturk Kirbay F, Geyik C, Guler E, Yesiltepe O, Gumus ZP, Odaci Demirkol D, Coskunol H, Timur S. Testing of bioactive-nanovesicles on hepatotoxicity of atypical antipsychotics via digital holography. Colloids and Surfaces B: Biointerfaces. 2017;152:289–295.
  • 40. Nzikou JM, Matos L, Bouanga-Kalou G, Ndangui CB, Pambou-Tobi NPG, Oomah BD, Mazza G. Health benefits of phytochemicals from selected Canadian crops, TrAC - Trends in Analytical Chemistry. 1999;10:193-198.
  • 41. Mitra P, Ramaswamy HS, Chang KS. Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil. Journal of Food Engineering. 2009;95:208–213.
  • 42. Guil-Guerreroa JL, Rebolloso-Fuentesa MM, Torija Isasab ME. Fatty acids and carotenoids from Stinging Nettle (Urtica dioica L.). Journal of Food Composition and Analysis. 2003;16:111–119.
  • 43. Singh KK, Mridula D, Rehal J, Barnwal P. Flaxseed: a potential source of food, feed and fiber. Critical Review Food Science and Nutrition. 2011;51(3):210-22.
  • 44. Comba A, Maestri DM, Berra MA, Garcia CP, Das UN, Eynard AD, Pasqualini ME. Effect of ω-3 and ω-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of a mammary adenocarcinoma model. Lipids in Health and Disease. 2010;9:112.
  • 45. Fadavi A, Barzegar M, Azizi MH. Determination of fatty acids and total lipid content in oil seed of 25 pomegranates varieties grown in Iran. Journal of Food Composition and Analysis. 2006;19:676–680.
  • 46. Kaufman M, Wiesman Z. Pomegranate oil analysis with emphasis on MALDI-TOF/MS triacylglycerol fingerprinting. Journal of Agricultural and Food Chemistry. 2007;55:10405–10413.
  • 47. Alcaraz-Mármol F, Nuncio-Jáuregui N, Calín-Sánchez A, Carbonell-Barrachina AA, Martínez JJ, Hernández F. Determination of fatty acid composition in arils of 20 pomegranates cultivars grown in Spain. Scientia Horticulturae. 2015;197:712–718.
  • 48. Megahed MG. Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agricultural and Biology Journal of North American. 2011;2(1):163-168.
  • 49. Brandolini A, Hidalgo A. Wheat germ: not only a by-product. International Journal Food Science and Nutrition. 2012;63(1):71-74.

Analysis of Chemical Compositions of 15 Different Cold-Pressed Oils Produced in Turkey: A Case Study of Tocopherol and Fatty Acid Analysis

Year 2018, Volume: 5 Issue: 1, 1 - 18, 01.09.2017
https://doi.org/10.18596/jotcsa.335012

Abstract

Many people tend to prefer natural foods and supplements nowadays. Considering this tendency, this study assessed the most significant in quality and purity parameters tocopherol and fatty acid compositions of cold-pressed oils, namely black cumin, sesame, sunflower, poppy, pomegranate, nettle, pumpkin, grape, safflower, flax, canola seed, wheat germ, peanut, hazelnut, and walnut. This study deals with the sample preparation and validation of tocopherols using an HPLC-FLD method for simultaneous determination of α-β-γ-, and δ-tocopherols, and analysis of fatty acid methyl esters (FAME) with using GC-FID. The validated HPLC method was applied for the tocopherols’ analysis and measurement uncertainty was calculated for tocopherols and some fatty acids. The obtained data were evaluated by using principal component analysis to show the relationship between quality parameters and seed oils. Wheat germ, hazelnut, safflower, and sunflower oils have the highest tocopherol contents respectively with a predominance of α-tocopherol. Seed oils’ fatty acid compositions were classified according to proportions of oleic, linoleic, and other fatty acids. This study shows that the evaluated seeds are valuable sources of natural antioxidants and some specific and polyunsaturated fatty acids. The applied method can also be helpful for the industry to obtain quality analysis approach.





References

  • 1. Teh SS, Morlock GE. Effect-directed analysis of cold-pressed hemp, flax and canola seed oils by planar chromatography linked with (bio)assays and mass spectrometry. Food Chemistry. 2015;187:460–468.
  • 2. Topkafa M. Evaluation of chemical properties of cold pressed onion, okra, rosehip, safflower and carrot seed oils: triglyceride, fatty acid and tocol compositions. Analytical Methods 2016;8:4220–4225.
  • 3. Yu LL, Zhou KK, Parry J. Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chemistry. 2005;91:723–729.
  • 4. Teh SS, Birch J. Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. Journal of Food Composition and Analysis. 2013;30:26–31.
  • 5. Van Hoed V, Barbouche I, De Clercq N, Dewettinck K, Slah M, Leber E, Verhé R. Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics. Food Chemistry. 2011;127:1848–1855.
  • 6. Nam UG, Nam D. Some physicochemical properties, fatty acid composition and antimicrobial characteristics of different cold-pressed oils. La rivista italiana delle sostanze grasse, XCII, 2016;187-200.
  • 7. Lampi, A.M., ve Heinonen, M. Berry seed and grapeseed oils, Gourmet and health-promoting specialty oils, In R. A. Moreau A. Kamal-Eldin, AOCS Press, Urbana, IL, 2009:215–236.
  • 8. Yilmaz E, Aydeniz B, Güneşer O, Arsunar ES. Sensory and physico-chemical properties of cold press-produced Tomato (Lycopersicon esculentum L.) Seed Oils. Journal of American Oil Chemist Society. 2015;92:833-842.
  • 9. Thanonkaew A, Wongyai S, McClements DJ, Decker a E. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT - Food Science and Technology. 2012;48:231–236.
  • 10. Gharibzahedi SMT, Mousavi SM, Hamedi M, Rezaei K, Khodaiyan F. Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods. Industrial Crops and Products. 2013;45:133–140.
  • 11. Lutterodt H, Slavin M, Whent M, Turner E, Yu L. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry. 2011;128:391–399.
  • 12. Bozan B, Temelli F. Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils. Bioresource and Technology.2008;99:6354–6359.
  • 13. Kozłowska M, Gruczyńska E, Ścibisz I, Rudzińska M. Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds. Food Chemistry. 2016;213:450–456.
  • 14. Gumus ZP, Guler E, Demir B, Barlas FB, Yavuz M, Colpankan D, Senisik a. M, Teksoz S, Unak P, Coskunol H, Timur S. Herbal infusions of black seed and wheat germ oil: Their chemical profiles, in vitro bio-investigations and effective formulations as Phyto-Nanoemulsions. Colloids and Surfaces B: Biointerfaces. 2015;133:73–80
  • 15. Ağ Şeleci̇ D, Gümüş ZP, Yavuz M, Şeleci M, Bongartz R, Stahl F, Coşkunol H, Timur S. Scheper T. A case study on in vitro investigations of the potent biological activities of wheat germ and black cumin seed oil. Turkish Journal of Chemistry. 2015;39:801–812.
  • 16. Argon Ustun Z, Gökyer A. Determination of physicochemical properties of Nigella sativa seed oil from Balıkesir region, Turkey. Chemical and Process Engineering Research. 2016; 41:43–46.
  • 17. Abdallah IB, Tlili N, Martinez-Force E, Rubio AGP, Perez-Camino MC, Albouchi A, Boukhchina S. Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties. Food Chemistry. 2015;173:972–978.
  • 18. Butinar B, Bučar-Miklavčič M, Mariani C, Raspor P. New Vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety “Slovenska golica. Food Chemistry. 2011;128:505–512.
  • 19. Parcerisa J, Richardson DG, Rafecas M, Codony R, Boatella J. Fatty acid, tocopherol and sterol content of some hazelnut varieties (Corylus avellana L.) harvested in Oregon (USA). Journal of Chromatography A. 1998;805:259–268.
  • 20. Guler E, Barlas FB, Yavuz M, Demir B, Gumus ZP, Baspinar Y, Coskunol H, Timur S, Bio-active nanoemulsions enriched with gold nanoparticle, marigold extracts and lipoic acid: In vitro investigations. Colloids and Surfaces B: Biointerfaces. 2014;121:299–306.
  • 21. Saldeen K, Saldeen T. Importance of tocopherols beyond a-tocopherol: evidence from animal and human studies. Nutrition Research. 2005;25:877–889.
  • 22. Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed and soybean oils. European Journal of Lipid Science and Technology. 2016;118:680-697.
  • 23. Wall R, Ross RP, Fitzgerald GF, Stanton C. Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews. 2010:68(5):280–289.
  • 24. Patterson E, Wall R, Fitzgerald GF, Ross RP, Stanton C. Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids Corporation Journal of Nutrition and Metabolism, 2012;Article ID 539426:16.
  • 25. Das Un. Essential fatty acids: biochemistry, physiology and pathology. Biotechnology Journal, 2006;1(4):420–439.
  • 26. Owen RW, Mier W, Giacosa A. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chemical Toxicology. 2000;38:647-659.
  • 27. Visioli F, Galli C, Galli G, Caruso D. Biological activities and metabolic fate of olive oil phenols. European Journal of Lipid Science and Technology. 2002;104:677-684.
  • 28. Waterman E, Lockwood B. Active Components and Clinical Applications of Olive Oil. Alternative Medicine Review. 2007;12(4):331-42.
  • 29. AOCS, Lipid Library, http://lipidlibrary.aocs.org/ , Last Accessed: June, (2017)
  • 30. IOC, http://www.internationaloliveoil.org COI/T.20/Doc. No 33. Last Accessed: June, (2017)
  • 31. AOCS Official Method Ce 8-89 Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC.
  • 32. ICH, International Conference on Harmonization Guidelines (ICH Q2B, validation of analytical procedures, methodology).
  • http://www.ich.org/products/guidelines/quality/quality-single/article/validation-of-analytical-procedures-text-and-methodology.html, Last Accessed: June, (2017)
  • 33. Dunford NT. Health benefits and processing of lipid-based nutritionals. Food Technology. 2001;55(11):38-44.
  • 34. Piras A, Rosa A, Falconieri D, Porcedda S, Dessì MA, Marongiu B. Extraction of oil from wheat germ by supercritical CO2. Molecules. 2009;14:2573-2581.
  • 35. Crews C, Hough P, Godward J, Brereton P, Lees M, Guıet S, Wınkelmann W. Study of the main constituents of some authentic hazelnut oils. Journal of Agricultural and Food Chemistry. 2005;53:4843-4852.
  • 36. Ozdemir M, Ackurt F, Kaplan M, Yildiz M, Loker M, Gurcan T, Biringen G, Okay A, Seyhan FG. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: Fatty acid composition, -tocopherol content, mineral composition and stability. Food Chemistry. 2001;73:411-415.
  • 37. Matthaus B, Özcan MM, Al Juhaimi FY. Fatty acid composition and tocopherol profiles of safflower (Carthamus tinctorius L.) seed oils. Natural Product Research. 2015; 29(2):193-6.
  • 38. Gliszczyńska-Świgło A, Sikorska E, Khmelinskii I, Sikorski M. Tocopherol content in edible plant oils. Polish Journal of Food and Nutrition Sciences. 2007;57:4(A):157-161.
  • 39. Ozturk Kirbay F, Geyik C, Guler E, Yesiltepe O, Gumus ZP, Odaci Demirkol D, Coskunol H, Timur S. Testing of bioactive-nanovesicles on hepatotoxicity of atypical antipsychotics via digital holography. Colloids and Surfaces B: Biointerfaces. 2017;152:289–295.
  • 40. Nzikou JM, Matos L, Bouanga-Kalou G, Ndangui CB, Pambou-Tobi NPG, Oomah BD, Mazza G. Health benefits of phytochemicals from selected Canadian crops, TrAC - Trends in Analytical Chemistry. 1999;10:193-198.
  • 41. Mitra P, Ramaswamy HS, Chang KS. Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil. Journal of Food Engineering. 2009;95:208–213.
  • 42. Guil-Guerreroa JL, Rebolloso-Fuentesa MM, Torija Isasab ME. Fatty acids and carotenoids from Stinging Nettle (Urtica dioica L.). Journal of Food Composition and Analysis. 2003;16:111–119.
  • 43. Singh KK, Mridula D, Rehal J, Barnwal P. Flaxseed: a potential source of food, feed and fiber. Critical Review Food Science and Nutrition. 2011;51(3):210-22.
  • 44. Comba A, Maestri DM, Berra MA, Garcia CP, Das UN, Eynard AD, Pasqualini ME. Effect of ω-3 and ω-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of a mammary adenocarcinoma model. Lipids in Health and Disease. 2010;9:112.
  • 45. Fadavi A, Barzegar M, Azizi MH. Determination of fatty acids and total lipid content in oil seed of 25 pomegranates varieties grown in Iran. Journal of Food Composition and Analysis. 2006;19:676–680.
  • 46. Kaufman M, Wiesman Z. Pomegranate oil analysis with emphasis on MALDI-TOF/MS triacylglycerol fingerprinting. Journal of Agricultural and Food Chemistry. 2007;55:10405–10413.
  • 47. Alcaraz-Mármol F, Nuncio-Jáuregui N, Calín-Sánchez A, Carbonell-Barrachina AA, Martínez JJ, Hernández F. Determination of fatty acid composition in arils of 20 pomegranates cultivars grown in Spain. Scientia Horticulturae. 2015;197:712–718.
  • 48. Megahed MG. Study on stability of wheat germ oil and lipase activity of wheat germ during periodical storage. Agricultural and Biology Journal of North American. 2011;2(1):163-168.
  • 49. Brandolini A, Hidalgo A. Wheat germ: not only a by-product. International Journal Food Science and Nutrition. 2012;63(1):71-74.
There are 50 citations in total.

Details

Subjects Engineering, Chemical Engineering
Journal Section Articles
Authors

Veysel U. Celenk This is me

Z. Pinar Gumus

Zeliha Ustun Argon

Mevlut Buyukhelvacıgil This is me

Ercument Karasulu This is me

Publication Date September 1, 2017
Submission Date August 17, 2017
Acceptance Date October 10, 2017
Published in Issue Year 2018 Volume: 5 Issue: 1

Cite

Vancouver Celenk VU, Gumus ZP, Ustun Argon Z, Buyukhelvacıgil M, Karasulu E. Analysis of Chemical Compositions of 15 Different Cold-Pressed Oils Produced in Turkey: A Case Study of Tocopherol and Fatty Acid Analysis. JOTCSA. 2017;5(1):1-18.

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