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Öğe Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree(Springer India, 2017) Yorulmaz, Hasan Ozkan; Konuskan, Dilsat BozdoganThis study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (SarA +/- Hasebi, Gemlik and HalhalA +/-) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. HalhalA +/- oil had the lowest oleic acid content (67.28%), while SarA +/- Hasebi oil had the highest (75.61%). Total phenolic content varied between 163.02 mg GAE/kg oil and 749.28 mg GAE/kg oil. HalhalA +/- oil showed the highest antioxidant activity (IC50 = 66 A mu g/ml) whereas SarA +/- Hasebi oil showed the lowest one (IC50 = 2617 A mu g/ml). The total content of sterols in olive oils ranged from 358 mg/kg in SarA +/- Hasebi to 1092.33 mg/kg in HalhalA +/-. The beta-sitosterol content of olive oils varied between 80.72 (SarA +/- Hasebi) and 87.81% (HalhalA +/-). a dagger-5-avenasterol content ranged between 3.34 (HalhalA +/-) and 7.30% (Gemlik). Variety and ripening degree significantly affected the beta-sitosterol, a dagger-5-avenasterol and erythrodiol + uvaol contents of oils. Finally, these results showed that sterol and fatty acid compositions can be used as indicators of variety and ripening degree among virgin olive oils.Öğe Characterization of Virgin Olive Oils Produced in Hatay(Asian Journal Of Chemistry, 2009) Konuskan, Dilsat Bozdogan; Didin, MustafaIn this study, physical and chemical characteristics and fatty acids compositions of virgin olive oils obtained from 36 different olive oil plant in Hatay province in 2001/2002 crop years were determined. The physical properties of oils were determined as follows; density 0.916-0.922 g/cm(3), refractive index 1.4680-1.4699, viscosity at 20 degrees C, 68-78 cpu. The chemical properties of oils were determined as follows; free fatty acids 0.7-6.3 %, peroxide value 9.21-25.89 nieqO(2)/kg. Fatty acid compositions of the oils were found as follows: palmitic acid 10.84-15.81 %, palmitoleic acid 030-0.63 %, stearic acid 2.16-5.23 %, oleic acid 74.18-80.21 %, linoleic acid 4.12-7.40 % and linolenic acid 0.5-0.8 %.Öğe Comparison of the partial root drying and conventional drip irrigation regimes on seed, oil yield quality, and economic return for peanut crop(Springer, 2023) Sezen, S. Metin; Yamac, Sevim Seda; Konuskan, Dilsat Bozdogan; Yilmaz, Ibrahim; Yildiz, Mehmet; Kara, Orhan; Maambo, Clever MwikaThis study compares conventional drip irrigation (CDI) and partial root drying (PRD) on yield components, oil quality, and economic return of peanut crops in the 2014 and 2015 growing seasons in the Mediterranean climatic conditions of Turkiye. The main plots and subplots consisted of 3 irrigation frequencies (IF25; IF50 and IF75) and 7 irrigation levels (IL0.50 = 0.50, IL0.75 = 0.75, IL1.0 = 1.00, IL1.25 = 1.25, ILPRD50, ILPRD75, and ILPRD100). Of the subplots, 4 were CDI treatments (IL0.50 = 0.50, IL0.75 = 0.75, IL1.0 = 1.00, IL1.25 = 1.25), and 3 were PRD treatments (ILPRD50, ILPRD75, and ILPRD100). CDI treatments (IL0.50, IL0.75, IL1.0, and IL1.25) received 50, 75, 100, and 125 of Cumulative Pan Evaporation. In addition, PRD treatments (ILPRD50, ILPRD75, and ILPRD100) were considered. They received 50, 75, and 100% of IL1.0 treatment from alternate laterals, respectively. The largest and the smallest average peanut yields were obtained from the IF50IL1.25 and IF75IL0.50 treatments each year. The result showed that increasing the irrigation water amount increases the oil yield. The highest oil content, peanut yield, and generating maximum return were obtained from IF50IL1.25 in both growth years. The saturated and unsaturated fatty acid contents were remarkably influenced by IFs and ILs. Stearic acid concentration considerably decreased under unstressed conditions, while palmitic acid values increase. The peanut quality was also affected under water stress with lower oil content. PRD has a marked effect on peanut quality under deficit irrigation of water applied with significantly reduced compared with DI. The high oil yield response factor (ky(oil)) value acquired for the peanut crop indicated its high sensitivity to irrigation interval and water deficit. It was determined that there are considerable linear relationships between the oleic acid and linoleic acid contents compared to crop evapotranspiration (ETc) during different irrigation intervals in each season. Economic assessment expressed that IF50IL1.25 treatment attained the highest seed and oil yield of peanuts and maximum net return in both seasons. Overall, the findings showed that pod yield per hectare, pod weight per plant, pod number per plant, shelling percentage, palmitic and linoleic acid percentage, oil percentage, and 100-seed weight values increased with increasing irrigation water at each irrigation interval, but oleic and stearic acid percentages decreased in both years.Öğe Effect of Light Emitting Diodes (LEDs) on Growth, Mineral Composition, and Nutritional Value of Wheat & Lentil Sprouts(Tech Science Press, 2024) Momin, Abdul; Khatoon, Amana; Khan, Wajahat; Konuskan, Dilsat Bozdogan; Aslam, Muhammad Mudasar; Jamil, Muhammad; Rehman, Shafiq UrSprouts are ready-to-eat and are recognized worldwide as functional components of the human diet. Recent advances in innovative agricultural techniques could enable an increase in the production of healthy food. The use of light-emitting diode (LED) in indoor agricultural production could alter the biological feedback loop, increasing the functional benefits fi ts of plant foods such as wheat and lentil sprouts and promoting the bioavailability of nutrients. The effects of white (W), red (R), and blue (B) light were investigated on the growth parameters and nutritional value of wheat and lentil sprouts. In the laboratory, seeds were sown under three different LED treatments: white, red, and blue light, while normal incandescent light served as a control. Percentage seed germination improved by 18.34% and 12.67% for wheat and 18.34% and 12.67% for lentil sprouts under LED treatments R and B, respectively. An increase in total soluble protein and sugar by 33.4% and 9.23% in wheat and by 31.5% and 5.87% in lentils was observed under the R LED treatment. Vitamin C concentrations in wheat and lentils were significantly fi cantly increased by R LED compared to all other treatments. Other parameters, including potassium and sodium concentrations, were significantly fi cantly increased under red and blue light compared to the control; white light, on the other hand, significantly fi cantly decreased all these parameters. According to the experimental data, red and blue LED light could be beneficial fi cial in the production of functional wheat and lentil sprouts with high nutrient concentrations.Öğe Effects of Variety and Extraction Methods on Phenolic Compounds and Chemical Composition of Olive Oils(Chiminform Data S A, 2014) Konuskan, Dilsat Bozdogan; Canbas, AhmetThis work was carried out to assess the influence of two extraction methods (three phase centrifugation system and solvent extraction) on oil quality from three olive varieties (Gemlik, Halhali and Sari Hasebi) cultivated at Hatay, Turkey. Analysis of variance showed that extraction systems were significant (p <= 0.05) and affected on some quality parameters mainly in phenolic compounds, total tocopherol, chlorophyll, carotenoid contents and bitter index of olive oil. Varieties were also significant and many of the analytical parameters and fatty acids varied among olive varieties. Solvent extracted oil from Halhali variety had the highest values of oleic acid, whereas Sari Hasebi has the highest total phenolic and pigment contents.Öğe Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils(Wiley, 2016) Konuskan, Dilsat Bozdogan; Mungan, BurcuChemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and HalhalA +/- varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p < 0.05). As free fatty acid contents and total phenolic contents increased, total carotenoid and chlorophyll contents decreased throughout the maturity stages. Total carotenoid and chlorophyll contents of oil samples from Mardin were higher than those of Hatay. The total phenolic compounds of olive oil samples ranged from 20.62 in Gemlik to 525.22 mg GAE/kg oil in HalhalA +/- from Hatay. In general, the phenolic contents and antioxidant activities of olive oil samples were positively associated. Oleic acid content was the highest 71.53 % in H1 samples in Hatay. Total sterol contents were 1194.33 mg/kg in HalhalA +/- and 2008.66 mg/kg in Gemlik from Hatay. Stigmasterol contents of oils obtained from Hatay were lower than those of Mardin. Oleic acid, palmitic acid, beta-sitosterol, a dagger-5-avenasterol and campesterol contents fluctuated with maturation for each of variety from both growing regions. These results showed that the variety, growing area and maturation influence the chemical properties, fatty acid and sterol compositions.Öğe Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening(Japan Oil Chemists Soc, 2023) Gunduz, Gulcin; Konuskan, Dilsat BozdoganThis study was conducted in crop season of 2018 and the olive fruits from three Turkish varieties Saurani, Karamani and Halhali under the same pedoclimatic conditions (with no irrigation and no fertilization) were assessed. Oil content, fatty acid, and sterol compositions of three monovarietal 'Halhali', 'Karamani', and 'Saurani' virgin olive oils were examined at green, spotted and ripe olives. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was observed in the ripe Karamani variety. In terms of fatty acids, the lowest oleic acid values were found in the ripe period of Karamani variety (59.78%), and the highest oleic acid values in the green period of Halhali variety (69.97%). The oleic and palmitic acid contents decreased, while linoleic and stearic acid contents increased with olive ripening. Total sterol amounts of olive oils varied between 946-1782 mg/kg and showed a significant increase with ripening (p < 0.05). The highest beta-sitosterol amount was detected in the green period of Saurani variety (91.66%), and the lowest beta-sitosterol amount in the spotted period of Halhali variety (86.16% ). The highest increment 5-avenasterol amounts were detected in the ripe period of Saurani variety (6.54%), the lowest increment 5-avenasterol amounts were detected in the green period of Halhali variety (2.36%). Total beta-sitosterol, stigmasterol and erythrodiol+uvaol contents of olive oils are changed with ripening. Accordingly, these results showed that fatty acid and sterol compositions can be used as indicators of variety and ripening degree among monovarietal virgin olive oils.Öğe Fatty Acid Composition, Total Phenolic Content and Antioxidant Activity of Grape Seed Oils Obtained by Cold- Pressed and Solvent Extraction(Assoc Pharmaceutical Teachers India, 2019) Konuskan, Dilsat Bozdogan; Kamiloglu, Onder; Demirkeser, OzgeAim: The aim of this study was to determine the influence of two different extraction methods on the fatty acid composition, total phenolic content and antioxidant activity of grape seed oils obtained from 5 different varieties. Materials and Methods: The seeds of the Syrah, Merlot, Sangiovese, Cabernet Sauvignon, Sauvignon Blanc grape varieties were used in this study. Oil extraction was carried out by Soxhlet extraction and cold-pressed extraction methods. Results: The most abundant fatty acids in the grape seed oils that were obtained were linoleic acid, oleic acid and palmitic acid ranging from 64.80 to 68.64%, 18.41 to 21.58% and 7.08 to 8.23%, respectively. The linoleic and palmitic acid values that were determined in the grape seed oils obtained by solvent extraction were higher than those for the grape seed oils obtained from the cold-pressed samples. The total phenolic content and antioxidant activity of the grape seed oils varied between 115.68 and 317.71 mg GAE/kg, 7.14 and 34.46% as DPPH radical scavenging activities, respectively. Conclusion: The total phenolic content and antioxidant activity values for the grape seed oils obtained by solvent extraction were higher than those determined in the grape seed oils obtained by cold-pressing.Öğe INFLUENCE OF OLIVE MATURITY ON SOME PHYSICO-CHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF MONOVARIETAL OLIVE OIL EXTRACTED FROM HALHALI CULTIVAR(Inst. Nat. Cercetare-Dezvoltare Text. Pielarie, 2022) Konuskan, Dilsat BozdoganThis study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties. © 2022 Toate drepturile asupra acestei edi?ii sunt rezervate editorilor.Öğe Physicochemical properties of cold pressed sunflower, peanut, rapeseed, mustard and olive oils grown in the Eastern Mediterranean region(Elsevier Science Bv, 2019) Konuskan, Dilsat Bozdogan; Arslan, Mehmet; Oksuz, AbdullahFatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils. (C) 2018 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.Öğe PLANTING DENSITIES IMPART VARIANCE IMPACT ON KERNEL PROPERTIES AND SOME QUALITY PARAMETERS IN SOME MAIZE (ZEA MAYS L.) HYBRIDS(Pakistan Botanical Soc, 2022) Konuskan, Omer; Konuskan, Dilsat Bozdogan; Barutcular, Celaleddin; Turan, Nizamettin; Elsabagh, AymanClimate change scenario has revitalized necessity to optimize agronomic management practices for boosting cereals productivity and nutritional quality. To observe the growth and quality attribute of maize hybrids under various planting densities and in order to sort out the most suitable plant population, a field experiment was conducted at the Research Farm, Faculty of Agriculture, Mustafa Kemal University during 2018. Six maize hybrids viz. DKC 6589, Carella, Pioneer 1921, 70 May 82, Cadiz and Bolson were grown using five planting densities (9, 10, 11, 12, and 13 plants m2). The experiment was laid out in split plot arrangement with three replications. Maize hybrids and planting densitides were placed in main plots and sub plots, respectively. Growth characteristics like ear length, weight and diameter, and quality trauts like protein, stach and oil content in grains were determined as response variables. The results revealed that increasing plant densities gradually reduced the growth paramters including ear length, weight and diamter. While, quality traits such as starch and oil contents of basal, middle and tip kernels were increased with the increase in plant densities, but the protein ratio was decreased. The genotypes mean values indicated that 70 May 82 and Carella remained superior for ear length, weight and ear dimater respectively. In contrast, Pioneer 1921 and Bolson outformed other hybrids as far as starch and oil contents were concerned.Öğe Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils(Japan Oil Chemists Soc, 2021) Demirag, Okan; Konuskan, Dilsat BozdoganIn this study, important physicochemical properties, fatty acid and sterol compositions of olive oils from the olives which harvested from Mersin (Buyuk Topak Ulak, Gemlik, Sari Ulak), Adana (Gemlik), Osmaniye (Gemlik) and Hatay (Gemlik, Kargaburun, Hasebi, Halhali) in the Eastern Mediterranean region of Turkey have been investigated. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, UV absorbance (K-232, K-270), fatty acid composition, sterol composition, erythrodiol+uvaol content, and total sterol analysis of the olive oil samples were carried out. The levels of free acidity in the olive oil samples ranged from 0.39% (Hatay Gemlik: HG3) to 2.23% (Mersin Gemlik: MG). Peroxide value ranged from 8.87 to 18.87 meq O-2/kg. As K-232 values in the oils fluctuated between 1.4370 and 2.3970, K-270 values varied between 0.1270 and 0.1990. The results showed that all Delta K values were lower than the maximum legal limit of 0.01. The main fatty acid in all oil samples was oleic acid, ranging from 58.72% (Hatay Hasebi: HHs) to 74.54% (Hatay Gemlik: HG2). Palmitic acid values were within the percentage of 12.83% (Hatay Kargaburun: HK) to 18.50% (HHs). Total sterol content varied from 720.41 mg/kg (Hatay Kargaburun: HK) to 4519.17 mg/kg (Buyuk Topak Ulak: BTU). The beta-sitosterol percentage of olive oils ranged from 76.12% (Adana Gemlik: AG) to 94.23% (Buyuk Topak Ulak: BTU). The results of this study indicated that variety significantly affect the quality indices, fatty acid and sterol compositions of olive oils significantly varied among v arieties.
